Lamb's quarters soup

Loboda soup – a fresh and comforting delicacy, perfect for hot summer days! This recipe will take you on a culinary journey full of flavors and freshness, bringing a touch of tradition to your plate. With simple and easily found ingredients, this soup not only satisfies the taste buds but also has remarkable nutritional benefits. Let’s get started!

Preparation time:
- Preparation time: 30 minutes
- Cooking time: 40 minutes
- Total time: 1 hour and 10 minutes
- Servings: 6

Ingredients:
- 7-8 bunches of fresh red loboda
- 1 bunch of chard (optional)
- 2 medium carrots
- 2 potatoes
- 1 small celery (root and a few leaves)
- 1 parsnip
- 1 bunch of green lovage
- 1 bunch of parsley
- 1 dry onion (optional)
- 1 bunch of green onions
- 2 green garlic stalks
- 1 zucchini
- 1 liter of borscht
- 4 egg yolks
- 2 eggs
- Delikat (or salt, to taste)
- A little oil for sautéing
- Plenty of sour cream (250-400 ml)

A brief story about loboda soup:
Loboda soup is a traditional dish, cherished for its freshness and ease of preparation. Once considered peasant food, as the ingredients were accessible and easy to grow in gardens. Today, it represents a symbol of summer, often served cold, making its way into seasonal menus and the hearts of those who appreciate simple and natural flavors.

Step by step in preparing loboda soup:

1. Preparing the ingredients:
- Start by cleaning and washing the vegetables well, especially the loboda and chard, in several waters to remove impurities.
- Peel the carrots and celery, and grate them using a large grater.
- Chop the onion and garlic finely, including the leaves.

2. Sautéing the vegetables:
- In a pot, heat a little oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until they become translucent.
- Add the grated carrots and celery and sauté for another 5 minutes, stirring occasionally.

3. Adding the liquid:
- Pour hot water (preferably boiling) over the vegetables. This will maintain a constant boiling temperature, ensuring even cooking.
- Add the diced potatoes. If you want a more interesting shape, use a special device to cut the potatoes into decorative shapes.

4. Adding the greens:
- Once the potatoes are half cooked, add the diced zucchini, loboda, and chard cut into suitable strips. These ingredients will add a unique flavor and texture to the soup.

5. Preparing the borscht:
- In another pot, bring the borscht to a boil along with a whole onion and a few stalks of lovage to intensify its aroma.
- Once the borscht has boiled, pour it into the pot with the vegetables.

6. Thickening the soup:
- Beat the two eggs in a small bowl. Immediately after removing the soup from the heat, add the beaten eggs to the pot, stirring quickly to avoid coagulation.

7. Adding the sour cream:
- Separately, mix the egg yolks with the sour cream, which should be at room temperature. This step will prevent the sour cream from curdling.
- After the soup has cooled slightly, gradually add some of the soup liquid to the sour cream mixture, homogenizing well. Then, pour the mixture back into the soup.

8. Finalizing the dish:
- Add the remaining chopped greens (lovage and parsley) both during preparation and at the end for an extra touch of freshness.
- Season with salt or Delikat, to taste.

9. Serving:
- Loboda soup is served cold, straight from the fridge, garnished with fresh herbs and a spoonful of sour cream on top. It is an excellent choice for summer meals and can be accompanied by fresh bread or croutons for added texture.

Practical tips:
- Vegetarian option: If you want to avoid eggs, you can omit them and add a tablespoon of extra virgin olive oil at the end for extra flavor.
- Colors and flavors: Use as many bunches of red loboda as possible for a vibrant and nutrient-rich soup. It is rich in vitamins and minerals, being a real boost for the immune system.
- Serving: Offer the soup with a bottle of yogurt or kefir alongside, for a pleasant contrast and a refreshing note.

Frequently asked questions:
1. Can I use other vegetables?
Yes, loboda soup is versatile. You can add spinach or other spring greens according to your preferences.

2. How much sour cream should I use?
The amount can vary, but for a creamier and richer soup, 400 ml is ideal. Choose a sour cream with a higher fat content for better taste.

3. How can I store the soup?
The soup stores well in the fridge for 2-3 days. Make sure to cover it well to prevent it from absorbing odors from the fridge.

Nutritional benefits:
Loboda soup is rich in vitamins, minerals, and fiber, contributing to healthy digestion. Loboda is known for its high content of vitamin K and folic acid, essential for bone health and the circulatory system.

Customized option:
For a personal touch, add a few toasted sunflower seeds before serving. They not only add a pleasant crunch but also a unique flavor.

Loboda soup is more than just a recipe; it is an invitation to savor summer through its fresh and vibrant ingredients. Enjoy every spoonful and turn each meal into a celebration of taste! Bon appétit!