Lamb's quarters soup

Loboda soup is a traditional Romanian recipe, full of flavor, healthy and nutritious, perfect for cool days or when we feel the need for a comforting dish. This soup is not only a delicious choice but also an excellent way to incorporate fresh vegetables into our diet. In the following, I will guide you step by step in preparing this recipe, providing useful tips, nutritional information, and suggestions to achieve a perfect result.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 6-8

Ingredients:
- 3 bunches of loboda (approximately 300 g)
- 5 medium-sized potatoes
- 1 bunch of stevia (approximately 150 g)
- 2 pieces of leek
- 1 bunch of green onion
- 2 carrots
- 1 red bell pepper
- 1-2 liters of bors (to taste)
- salt (to taste)
- pepper (to taste)
- 2-3 tablespoons of oil
- 1 tablespoon of tomato paste
- fresh lovage (to taste)
- green parsley (for garnish)

Preparation:

1. Preparing the ingredients: Start by peeling the potatoes and cutting them into cubes of about 2 cm. This will ensure even cooking. Wash the carrots well and grate them. This step will help release the flavors and achieve a pleasant texture in the soup.

2. Chopping the vegetables: Wash the loboda, stevia, leek, and green onion well. Remove the stems from the loboda and stevia, then chop them finely. The leek and green onion can also be finely sliced. Use a food processor to save time, but you can chop them manually to feel the vegetables.

3. Boiling the vegetables: In a large pot, add the potato cubes, grated carrot, loboda, stevia, leek, and onion. All these vegetables will combine perfectly, offering a rich taste. Add enough water to cover the ingredients and place the pot over medium heat.

4. Adding the bell pepper: Once the vegetables start to boil, cut the red bell pepper into small cubes and add it to the pot. This will add color and sweetness to the soup.

5. Sautéing the loboda: In a separate pan, add a little oil over medium heat and sauté the chopped loboda for 3-4 minutes until it softens slightly. This step will enhance the aroma and add an extra layer of flavor to the soup.

6. The final combination: When the potatoes are almost cooked (about 20 minutes), add the sautéed loboda and chopped lovage. Let the soup simmer for another 5-10 minutes for the flavors to meld.

7. Seasoning: Add the bors, salt, and pepper to taste. The bors not only brings a pleasant acidity but is also a rich source of vitamin C. Let the soup boil for a few moments to blend the flavors.

8. Finalizing: When the soup is ready, add the finely chopped green parsley and cover the pot. Let it sit for 5 minutes before serving, so the flavors stabilize.

Serving: Loboda soup is served hot, with a spoonful of sour cream if desired, and fresh bread on the side. It pairs perfectly with a hot pepper for those who prefer a little extra spice.

Nutritional information: Loboda soup is rich in vitamins and minerals. Loboda and stevia are excellent sources of iron, vitamin A, and fiber, while potatoes provide healthy carbohydrates. A serving of soup has about 150-200 calories, depending on the amount of oil and sour cream added.

Variations: You can experiment with different vegetables, adding zucchini or spinach for a different texture. Also, if you prefer a heartier soup, add chicken or smoked meat for a deeper flavor.

Frequently asked questions:
- Can I use frozen vegetables? Yes, but make sure they are of good quality.
- How can I make the soup more sour? Add more bors or a little lemon juice.
- Is the soup suitable for vegans? Absolutely, if you exclude the sour cream.

Loboda soup is not just a simple recipe but also a culinary experience that combines tradition with health. Enjoy every spoonful and savor the fresh flavors of spring vegetables!