Loboda soup with egg and sour cream - a traditional recipe full of flavor
Loboda soup is a delicious and healthy recipe that we can enjoy in the spring season when fresh vegetables are at their peak. This soup, with a slightly sour flavor and a creamy texture thanks to the sour cream, is not only nourishing but also comforting. Additionally, loboda is an excellent source of vitamins and minerals, adding a boost of health to our diet. Let's embark on the preparation of this colorful recipe!
Preparation time: 15 minutes
Cooking time: 25 minutes
Total: 40 minutes
Number of servings: 4
Ingredients
- 2 bunches of loboda
- 2 small carrots
- 1/2 small celery
- 4 green onion stalks
- 2 tablespoons of brown rice
- 2 egg yolks
- 2 tablespoons of sour cream
- 2 tablespoons of vinegar
- 1 large bunch of lovage
- Salt, to taste
- Oil (2-3 tablespoons)
Preparation
1. Preparing the vegetables
Start by washing the loboda well under a stream of cold water. Make sure to remove any impurities. After washing the loboda, let it drain in a sieve. Continue with the green onion: clean it, wash it, and chop it finely. The carrot and celery should also be peeled and grated.
2. Sautéing the vegetables
In a large pot, heat 2-3 tablespoons of oil over medium heat. Add the green onion, grated carrot, and celery. Sauté the vegetables for about 5 minutes until they become slightly translucent and release their aromas.
3. Boiling the soup
Immediately add 1 liter of boiled water to the pot. While waiting for the water to boil again, rinse the brown rice in a few cold waters to remove excess starch. Once the water in the pot has begun to boil, add the rice and another liter of boiled water. Let the soup boil over medium heat for about 10 minutes until the rice is almost cooked.
4. Adding the loboda
Now it's time to add the loboda to the pot. Stir well and let it boil for another 5-7 minutes until the loboda softens.
5. Preparing the egg and sour cream mixture
In a bowl, beat the 2 egg yolks with the sour cream and vinegar. It is essential to continuously mix while adding a ladle of the hot soup liquid to the egg mixture to prevent the yolks from curdling. This technique is called tempering and is crucial for achieving a creamy consistency.
6. Finishing the soup
Once the egg and sour cream mixture is smooth, pour it into the pot with the soup, stirring constantly to integrate everything. Adjust the taste with salt and vinegar according to your preferences. Finally, turn off the heat and add the freshly chopped lovage, saving a few leaves for garnish.
7. Serving the soup
Serve the loboda soup warm, adding a few lovage leaves on top for extra flavor and color. This soup pairs perfectly with a slice of fresh bread or polenta.
Helpful tips
- About loboda: Loboda is a very nutritious plant, rich in vitamin C, iron, and antioxidants. You can use both red and green loboda, each having a slightly different taste.
- Vegan option: You can replace the sour cream with a plant-based alternative or coconut milk to create a vegan version of this soup.
- Additions: If you want to enrich the dish, you can add diced potatoes or seasonal vegetables like zucchini or green beans.
- Frequently asked questions:
- How long can loboda soup be stored? Loboda soup keeps well in the refrigerator for 2-3 days. We recommend reheating it over low heat to preserve its flavor.
- Can it be frozen? Unfortunately, the soup with egg and sour cream does not freeze well, as the egg may become grainy upon thawing.
Delicious combinations
Loboda soup pairs excellently with a fresh salad of tomatoes and cucumbers or a serving of polenta. Additionally, a glass of yogurt or a fermented drink like kefir can perfectly complement this dish.
With this recipe, not only do you enjoy a delicious meal, but you also bring a touch of tradition to your kitchen. Savor every spoonful and enjoy the flavor of spring!
Loboda soup is a delicious and healthy recipe that we can enjoy in the spring season when fresh vegetables are at their peak. This soup, with a slightly sour flavor and a creamy texture thanks to the sour cream, is not only nourishing but also comforting. Additionally, loboda is an excellent source of vitamins and minerals, adding a boost of health to our diet. Let's embark on the preparation of this colorful recipe!
Preparation time: 15 minutes
Cooking time: 25 minutes
Total: 40 minutes
Number of servings: 4
Ingredients
- 2 bunches of loboda
- 2 small carrots
- 1/2 small celery
- 4 green onion stalks
- 2 tablespoons of brown rice
- 2 egg yolks
- 2 tablespoons of sour cream
- 2 tablespoons of vinegar
- 1 large bunch of lovage
- Salt, to taste
- Oil (2-3 tablespoons)
Preparation
1. Preparing the vegetables
Start by washing the loboda well under a stream of cold water. Make sure to remove any impurities. After washing the loboda, let it drain in a sieve. Continue with the green onion: clean it, wash it, and chop it finely. The carrot and celery should also be peeled and grated.
2. Sautéing the vegetables
In a large pot, heat 2-3 tablespoons of oil over medium heat. Add the green onion, grated carrot, and celery. Sauté the vegetables for about 5 minutes until they become slightly translucent and release their aromas.
3. Boiling the soup
Immediately add 1 liter of boiled water to the pot. While waiting for the water to boil again, rinse the brown rice in a few cold waters to remove excess starch. Once the water in the pot has begun to boil, add the rice and another liter of boiled water. Let the soup boil over medium heat for about 10 minutes until the rice is almost cooked.
4. Adding the loboda
Now it's time to add the loboda to the pot. Stir well and let it boil for another 5-7 minutes until the loboda softens.
5. Preparing the egg and sour cream mixture
In a bowl, beat the 2 egg yolks with the sour cream and vinegar. It is essential to continuously mix while adding a ladle of the hot soup liquid to the egg mixture to prevent the yolks from curdling. This technique is called tempering and is crucial for achieving a creamy consistency.
6. Finishing the soup
Once the egg and sour cream mixture is smooth, pour it into the pot with the soup, stirring constantly to integrate everything. Adjust the taste with salt and vinegar according to your preferences. Finally, turn off the heat and add the freshly chopped lovage, saving a few leaves for garnish.
7. Serving the soup
Serve the loboda soup warm, adding a few lovage leaves on top for extra flavor and color. This soup pairs perfectly with a slice of fresh bread or polenta.
Helpful tips
- About loboda: Loboda is a very nutritious plant, rich in vitamin C, iron, and antioxidants. You can use both red and green loboda, each having a slightly different taste.
- Vegan option: You can replace the sour cream with a plant-based alternative or coconut milk to create a vegan version of this soup.
- Additions: If you want to enrich the dish, you can add diced potatoes or seasonal vegetables like zucchini or green beans.
- Frequently asked questions:
- How long can loboda soup be stored? Loboda soup keeps well in the refrigerator for 2-3 days. We recommend reheating it over low heat to preserve its flavor.
- Can it be frozen? Unfortunately, the soup with egg and sour cream does not freeze well, as the egg may become grainy upon thawing.
Delicious combinations
Loboda soup pairs excellently with a fresh salad of tomatoes and cucumbers or a serving of polenta. Additionally, a glass of yogurt or a fermented drink like kefir can perfectly complement this dish.
With this recipe, not only do you enjoy a delicious meal, but you also bring a touch of tradition to your kitchen. Savor every spoonful and enjoy the flavor of spring!