Spring ciorbă with loboda

Ingredients

• 3 medium carrots (180 g)
• 1 medium parsley root (100 g)
• 1 small celeriac (250 g)
• 1 medium onion (150 g)
• 1/2 green pepper (75 g)
• 1/2 red pepper (75 g)
• 50 ml oil
• 2000 ml water
• 1 teaspoon Vegeta
• 1/2 teaspoon ground pepper
• 100 g red orache
• 100 g green orache
• 100 g patience dock
• 100 g wild garlic
• 2 medium tomatoes (240 g)
• 100 g wide noodles
• 1 tablespoon tomato paste
• 1000 ml sauerkraut brine
• 15 g dill
• 15 g lovage

Preparation

1. Peel the carrots, parsley root, celeriac and onion. Slice the carrots and parsley root, finely chop the celeriac and onion. Dice the peppers, cut the tomatoes into cubes, and slice the orache, patience dock and wild garlic into strips after trimming and washing them. 2. Heat the 50 ml of oil in a large pot. Sauté the onion, root vegetables and peppers for 4 minutes, stirring, until slightly softened. 3. Pour in 2000 ml of water, add 1 teaspoon of Vegeta and 1/2 teaspoon of ground pepper. Boil for 20 minutes, until the root vegetables are almost tender. 4. Add the orache, patience dock, wild garlic and tomatoes. Boil for 15 minutes, until the leaves have softened. 5. Add the 100 g of wide noodles and boil for 5 minutes. 6. Add 1 tablespoon of tomato paste and 1000 ml of sauerkraut brine. Boil for another 5 minutes. 7. Chop the dill and lovage, add them to the pot and let the ciorbă come to a boil once more, for about 1 minute. Serve hot or cold.