Loboda soup

Name: Loboda soup - Daria F.
Ingredients: 2 links of lard a large onion carrot bell peppers (red and green) parsley lovage magic mushroom 2 eggs olive oil salt and a tablespoon of seasoning

Soups - Loboda soup by Daria F. - Recipia

When I have fresh lamb's quarters on hand, this soup is one of the simplest options to put on the table. The vegetables prepare quickly, the lamb's quarters cook easily, and the eggs added at the end slightly change the texture of the soup, making it more filling. The recipe has no complicated steps and doesn’t require much time on the stove. The only specified quantities are for the lamb's quarters, onion, and eggs; for water, oil, salt, and some vegetables, adjust according to how much soup you want to prepare. Quick Info Total time: not specified exactly; add preparation time to the approximately 20 minutes of boiling mentioned in the recipe Preparation time: not specified Cooking time: approximately 20 minutes after adding water, plus the time needed to sauté the vegetables Servings: not specified Difficulty: easy Recipe type: vegetable soup with lamb's quarters, eggs, and borscht Ingredients 2 bunches of lamb's quarters 1 large onion 1 carrot Red and green bell peppers, to taste Parsley Lovage Magic borscht 2 eggs Olive oil Salt, to taste 1 tablespoon of Delikat Water, as needed for the soup The quantity of bell peppers, greens, water, and oil is not specified in the original recipe, so these should be added according to how much you want to make and your taste preferences. Lamb's quarters are the main ingredient and should be thoroughly cleaned before use. Preparation Method 1. Clean and wash all the vegetables. Rinse the lamb's quarters carefully, then let them drain a bit. If the leaves are large, you can chop them before adding them to the pot. 2. Chop the onion. Grate the carrot, and dice the red and green bell peppers into small cubes. 3. Place the onion, carrot, and bell peppers in a pot, add olive oil, and sauté the vegetables briefly. There’s no need to cook them completely at this stage, just let them soften a bit. 4. Chop the lamb's quarters and squeeze out the excess liquid. Add them to the pot over the sautéed vegetables and sauté together for a little longer. 5. Pour water into the pot and let the soup boil. Once it starts boiling, continue cooking for about 20 minutes. 6. After 20 minutes, add the Delikat, salt to taste, and the magic borscht. Be careful with the salt, as the Delikat and borscht can already add flavor and salt. 7. Chop the parsley and lovage and add them raw to the soup. 8. Remove the pot from heat. Beat the two eggs, then pour them into the soup while stirring quickly. The rapid motion helps the eggs disperse in the soup instead of clumping together. The soup can be served after incorporating the eggs and greens. If you prefer a more sour taste, the magic borscht can be adjusted at the end, but it’s better to add it gradually, especially if the product used is already concentrated. Why I make this recipe often It’s a practical soup when I want to use fresh lamb's quarters without spending much time in the kitchen. The vegetables prepare easily, and boiling takes about 20 minutes after adding the water. Plus, the eggs added at the end give the soup some consistency without needing other ingredients. The recipe is easy to adjust based on the amount of lamb's quarters available. You can make a smaller or larger pot while keeping the same steps and adjusting the water, salt, and borscht to taste. Tips Wash the lamb's quarters well before chopping, as the leaves can retain dirt between them. After washing, squeeze them out before sautéing, as the recipe requires. Do not add all the salt at the beginning. The Delikat and magic borscht can significantly alter the flavor at the end, so it’s easier to adjust the salt after they have been added to the pot. The greens should be added raw, after the pot is removed from the heat. This way, the parsley and lovage retain their aroma better. The eggs should be beaten beforehand in a separate bowl, then poured into the pot taken off the heat. Stir immediately and quickly so that the eggs distribute throughout the soup. Substitutions If you don’t have both types of bell peppers, the recipe can be made with whichever bell pepper is available, as the initial ingredients mention red and green bell peppers without exact quantities. You can use the olive oil specified in the recipe in the necessary amount for sautéing the vegetables. An exact measurement is not indicated, so just use enough to sauté the onion, carrot, and bell pepper. For sourness, magic borscht is used according to the recipe. If the product is very concentrated, start with a small amount and adjust the taste at the end without changing the other steps. Variations The soup can be made thicker or thinner, depending on the amount of water added. Since the source does not specify the volume of water, this is left to the cook's discretion. The flavor can be adjusted with parsley and lovage. Both are added raw at the end, and the quantity can be tailored to personal preferences. If you want the egg to form more visible strands, pour it in gradually while stirring. If you stir more vigorously, the egg will spread more finely throughout the soup. Serving Ideas Lamb's quarters soup is served hot, immediately after the eggs and greens have been added. The final taste can be checked before serving, especially for salt and borscht. Frequently Asked Questions Can lamb's quarters be used without being squeezed? In this recipe, lamb's quarters are chopped and squeezed before being sautéed. It’s best to keep this step, as the leaves won’t release excess liquid during the sautéing stage. When is the magic borscht added? Magic borscht is added after about 20 minutes of boiling, along with the Delikat and salt. This way, the sourness can be adjusted at the end after the vegetables and lamb's quarters have cooked. Why are the eggs added after the pot is removed from the heat? The eggs are added at the end, and the soup is stirred quickly to disperse them in the liquid. This is the step indicated in the recipe and helps achieve fine pieces of egg in the soup. Can I add the greens earlier? In this recipe, parsley and lovage are added raw after the pot is taken off the heat. There is no need to cook them with the vegetables. How much water should be added? The amount of water is not specified. Add as much as needed for the desired volume of soup, then adjust the taste with salt and magic borscht. Nutritional Values The values are estimated since the recipe does not specify the amount of water, oil, bell peppers, carrot, greens, or the number of servings. If the pot is divided into four servings, one serving may have approximately: 60–120 kcal 3–5 g protein 5–10 g carbohydrates 3–7 g fat The largest variation comes from the amount of oil and the size of the vegetables. The two eggs contribute to the protein and fat intake, while the lamb's quarters and other vegetables provide fiber and micronutrients. The Delikat and magic borscht can increase sodium intake, depending on the products used, which is why salt is added gradually. Storage and Reheating After cooling, the soup can be stored in the refrigerator in a covered container. Since the recipe contains eggs added at the end, it’s better to consume it within a short time and not leave it at room temperature for long. When reheating, only heat the amount that will be served. The soup can be reheated on the stove over medium heat without boiling aggressively. If the taste seems less intense after storage, you can check the salt and sourness again before serving.

Loboda soup

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