To prepare a delicious and healthy lamb's quarters soup, start by thoroughly washing all the ingredients. The lamb's quarters must be carefully cleaned to remove any traces of impurities, and the carrots, root parsley, lovage, and green onions need the same care. After washing them, peel the root vegetables and slice them thinly or grate them with a grater to turn them into fine pieces. Chop the lovage finely, and cut the green onions into larger rings to maintain their texture in the soup. The lamb's quarters are cut into thin strips (fideluta) to blend perfectly into the composition.
In a soup pot, add the oil, and when it is heated, sauté the grated root vegetables and green onions. Stir constantly to prevent the ingredients from sticking to the bottom of the pot and to allow the flavors to develop. After a few minutes of sautéing, add the lamb's quarters, gently stirring to coat them evenly with oil, then pour about 1.5 liters of water into the pot. Cover and let the soup simmer over medium heat.
When the water starts to boil, add the washed rice, stirring occasionally to avoid clumping. After a few minutes, when the rice is almost cooked, it's time to add the sauerkraut, according to your preferences. Don't forget to add the brine, but make sure the soup doesn't become too sour; taste occasionally to check the balance of flavors. Continue to boil until the rice is fully cooked.
Finally, add salt to taste, but only after incorporating the sauerkraut, as it can add an extra salty note. Once the soup is ready, remove the pot from the heat and add the chopped lovage, allowing it to come to a boil once or twice to combine the flavors. Before serving, chop the garlic and add it to the soup, then cover the pot for the flavors to meld.
Lamb's quarters soup can be served hot or cold, offering a refreshing choice on warm days. Serve it with hot peppers for an extra kick or simply enjoy it as it is, to savor the authentic taste of fresh ingredients. This recipe is not only nourishing but also full of vitamins, making it an excellent choice for a healthy lunch or dinner.
In a soup pot, add the oil, and when it is heated, sauté the grated root vegetables and green onions. Stir constantly to prevent the ingredients from sticking to the bottom of the pot and to allow the flavors to develop. After a few minutes of sautéing, add the lamb's quarters, gently stirring to coat them evenly with oil, then pour about 1.5 liters of water into the pot. Cover and let the soup simmer over medium heat.
When the water starts to boil, add the washed rice, stirring occasionally to avoid clumping. After a few minutes, when the rice is almost cooked, it's time to add the sauerkraut, according to your preferences. Don't forget to add the brine, but make sure the soup doesn't become too sour; taste occasionally to check the balance of flavors. Continue to boil until the rice is fully cooked.
Finally, add salt to taste, but only after incorporating the sauerkraut, as it can add an extra salty note. Once the soup is ready, remove the pot from the heat and add the chopped lovage, allowing it to come to a boil once or twice to combine the flavors. Before serving, chop the garlic and add it to the soup, then cover the pot for the flavors to meld.
Lamb's quarters soup can be served hot or cold, offering a refreshing choice on warm days. Serve it with hot peppers for an extra kick or simply enjoy it as it is, to savor the authentic taste of fresh ingredients. This recipe is not only nourishing but also full of vitamins, making it an excellent choice for a healthy lunch or dinner.
Ingredients
1 - 2 bunches of red amaranth, rice (one teaspoon for each serving), 2 carrots, 1 parsley root, 2 bunches of green onions, lovage to taste, salt to taste, chopped cabbage to taste (to sour the soup and the brine from the cabbage), 2-3 cloves of garlic, 1 tablespoon of coconut oil (or 30 ml of vegetable oil)