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Loboda soup

Loboda soup



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My favorite dish every summer

  • about 5 small loboda connections
  • he sends her rice
  • 1 link leustean
  • 500 ml bag
  • 1 or
  • the water
  • oil
  • salt

Servings: 10

Preparation time: less than 15 minutes

RECIPE PREPARATION Wolf soup:

We put on the pot the soup pot, half filled with water and a little salt

we wash the wolf and break its tails; if the leaves are small, we leave them whole, if they are too big we can break them; then add them over hot water.

add the rice, let it boil for about 15 minutes and add the borscht

leave for another 20 minutes and add the finely chopped larch and beaten egg

Tips sites

1

It can be served both hot and cold

2

You can also add a little stevia


Soups are an important part of a specific Romanian menu and for this reason there are a variety of recipes with different ingredients. Chicken soup with red loboda is cooked in spring, when loboda is found in shops and markets. Light, invigorating and tasty, red lobster chicken soup is easy and quick to prepare.

1. Prepare the ingredients

  • Wash and portion 3 chicken legs LaProvincia.
  • Finely chop the cubes 1 carrot, 1 bunch green onion, 1 small celery, ½ red bell pepper, ½ green bell pepper and 1 parsnip .
  • Clean and cut into cubes 2-3 medium potatoes .

2. Start cooking

  • Put 3 liters of water In a deep soup pot, put a powder of salt and add the chicken legs. Keep the pot on high heat until it starts to boil.
  • Froth the soup several times or until no more froth is formed.
  • Saute all the chopped vegetables in a saucepan with 2 tablespoons oil for 10 minutes, add them to the soup pot and simmer for 15 minutes.
  • Add 1 liter of borscht and leave on medium heat until boiling again.
  • Taste and match with salt.

3. Finish the soup

  • Add 1 tablespoon rice , stir and leave the pot for another 8-10 minutes on medium heat.
  • Turn off the heat and let the soup sit for a few minutes.
  • Great appetite!

Difficulty preparing

Red-breasted chicken soup is prepared in about 90 minutes and has a low degree of difficulty. You need the following tools:


Loboda soup

I have to be honest with you: in our house the wolf was not cooked, neither the mother nor the grandparents were wolf fans and in conclusion, we met the wolf very late. But, if you like lettuce soup, you will definitely like loboda soup, because they have a somewhat similar taste. Luca ate this soup very well, especially if I seasoned it with a little yogurt for him. There are many variants of werewolf soup, I'm waiting for you to tell me yours, right?

Ingredient:
& # 8211 5 links loboda (red and green)
& # 8211 a tie of leurda
& # 8211 300g peasant ham (optional)
& # 8211 2-3 carrots
& # 8211 a parsley root
& # 8211 a can of rice
& # 8211 a bunch of green onions
& # 8211 3-4 celery stalks or celery
& # 8211 4 cloves of garlic
& # 8211 juice from a lemon
& # 8211 5 tablespoons oil
& # 8211 4 liters of water
& # 8211 a link of larch
& # 8211 salt to taste

In the pot in which we are going to make the soup, heat the oil and fry the diced peasant ham. When lightly browned, add finely chopped green onions. After another two minutes, add the grated carrot and parsley root. Mix well, then it's the turn of the rice, well chosen and crushed, to make its way into the soup pot. Heat the rice for about two minutes, stirring often, then add, finely chopped. Fill with water, add salt to taste and let the soup boil for the first time.

Meanwhile, wash the loboda and leurda very well and chop them according to your preferences. I like to chop them very finely, also because Luca eats much easier, but I ate the soup in which the werewolf leaves were left whole. When the soup has boiled for the first time, add the loboda, the dirt and the garlic given on the small grater, and let the soup boil for about 15-20 minutes or until the loboda and all the ingredients are cooked. Season the soup with lemon juice and at the last boil add the washed and finely chopped larch.

In the end, if you want, you can straighten the soup with sour cream and egg yolk, but we left it like this, & # 8220chink & # 8221, with the possibility for everyone to add their own cream to taste. This is the werewolf soup in the Teo version. I can't wait for you to tell me how to make loboda soup at home. You're welcome!


Wolf soup, ideal for fasting. Laura Cosoi's recipe

Laura Cosoi is passionate about gastronomy and also shows her admirers what dishes she likes to prepare. He even gives them the recipe.

Because she is fasting, but also because there are already a lot of vegetables in the markets, Laura says that she will start making a loboda soup, which is also her favorite. & # 8221It has already become a tradition and every year as loboda appears, I remind you of my favorite loboda soup! & # 8221, Laura wrote on her blog, lauracosoi.ro.

Ingredients that Laura recommends are:
• 2 green onions,
• 1/2 or even a lemon (to taste),
• 3 bundles of red loboda,
• 1 stevia link,
• 1 link leustean,
• 3 tablespoons wild rice,
• salt

The star also explained how she prepares wolfberry soup: & # 8221Put the water to boil together with two finely chopped green onions and the well-washed rice. Meanwhile, chop the larch, stevia and loboda, and after 10 minutes add the vegetables and turn off the heat. Let simmer for 5 minutes and then add the juice of half a lemon. I like to eat simple soup, but you can also add cream & # 8221.

Freedom offers you many more ideas for fasting soups!


Borscht, soups and broths

To make borsch, borsch and soups you don't need too much time or too much skill, as long as you choose the right recipe. And there are plenty of variations - light, quick recipes that don't require too many ingredients.
In addition, soups and broths of any kind are very healthy because they ensure optimal hydration, help you saturate with fewer calories and contain many vitamins if you use vegetables in full. The soup is even richer in vitamins due to the added borscht, provided you don't boil it too much. Here are some reasons to try borscht, soup and soup recipes.

In Romanian cuisine, soups play a very important role, being served even on special occasions - potroace soup that is part of the tradition of weddings - or holidays - lamb soup is not missing from any Easter meal. In addition, belly soup, vegetable borscht or fish soups are part of the Romanian culinary tradition. Obviously, the recipes differ depending on the area, so in the counties on the banks of the Danube fish soup is often eaten, in Moldova the famous Moldovan borscht is consumed, and in Muntenia people prefer potato soup.

If you are tired of borscht and soup, you can try more exotic cream soup recipes based on peas, carrots, cauliflower, spinach or combinations of several vegetables decorated with greens and served with croutons.

The soup entered the Romanian gastronomy through the Slavic peoples I came in contact with. Sour soups are a tradition in Slavic cuisines and parts of Asia, while the rest of the people prefer uncooked soup. However, each of them has its own soup recipes passed down from generation to generation. The French are famous for bouillabaisse, a fish soup, the Greeks masterfully make fasolada, a bean soup, the Spaniards are famous for a tomato soup called gazpacho, and the Italians are accustomed to eating minestrone, a delicious vegetable soup.

In the Scandinavian and Baltic countries, but also in the Orient, recipes are prepared that seem strange to us: fruit soups. They can be served cold, hot or hot and are said to be delicious. Fruktsuppe, a Norwegian specialty, is made from raisins, plums and other dried fruits. In other parts of Europe, people enjoy cherry soup, made with cream and sugar. Cinnamon, cloves or alcoholic beverages, such as wine or brandy, can be added to some fruit soup recipes.


News soup with loboda and corcoduşe broth

It was only at this age that I discovered the news, in Oltenia, now, after the period of restrictions generated by the Covid-19 Virus Pandemic, all over the world, when I escaped like a shotgun and traveled from Bucharest to my country house. I spent actively, one of the most beautiful holidays. I missed normalcy, free life and patriarchal peace.
It's the end of May and we asked our neighbors and relatives, what kind of soup can we cook with what we find in the gardens at this time !? We were answered in unison: news, or loboda, or both combined. As the corcoduses are in season, of course I quickly planted a broth of corcoduses for sour soups, which are prepared & # 8220 per minute & # 8221 and thus, I do not stop to praise this kind of soup that you must eat. I never imagined she was so good.

Adapt the quantity to your needs, in proportion to how many you know you are in the family.
INGREDIENTS & # 8211 News soup with loboda and corcoduse broth
2.5 or 3 l of hot water
2 medium to small carrots
1 large old yellow onion or two smaller ones
1/2 parsnip root
2 tablespoons & # 8211 sunflower oil for hardening vegetables
1/2 bell pepper if large
2 suitable white-flour potatoes
200-300 g of news leaves (a fist consisting of two palms)
150-200 g loboda (on the eyes, a healthy hand)
I had 400 g of garden tomatoes for (canned) soups! (or 100 ml robot fresh tomato juice, or 4 medium tomatoes scalded, peeled and cut into cubes)
150 ml juice from corcoduse broth and 3 tablespoons of corcoduse boiled and crushed through a spaghetti sieve (if not, replace with cabbage juice, 1 cup)
1 link of larch
1 small bunch of parsley
very little coarse salt (1/2 or up to 1 teaspoon)

FOR DRESSING SOUP
Chili peppers are eaten separately by lovers of hot spices

PREPARATION- News soup with loboda and corcoduse broth

I harvested from the garden most of the vegetables, fresh, starting with the news. Be careful that the news can be easily confused with other weeds that invade it! Plants are consumed when they are small and tender, not after they bloom. When they are tall, they are food for pigs.

UPDATE: from different culinary groups, I received the information from the housewives that what I marked as the weed called & # 8220loboda porceasca & # 8221 can also be consumed. I haven't tested it yet, I want to find out from the net what we can cook well with it. I was told that & # 8220snails & # 8221, probably in puff pastry.

This is the loboda, it grows on a tall stem:

The larch is in the small basket (and the parsley that I have not photographed before) I partially harvested them from the stems, to let the living plant give it other leaves. I removed the affected leaves from the larch.

At the end, I picked the corcodus directly from the tree:

1. Put cold water in a large pot with 1/2 teaspoon grated salt.
2. While it is boiling, wash the carrots well, grate them and cut them into cubes with a knife. Clean the onion that I wash, because who knows what animals went through it during storage. Cut it into cubes. Heat the pan over medium heat, try with an onion cube and when it sizzles, put the onion and carrot to harden, 3-4 minutes, until the onion becomes glassy, ​​yellow, without burning. Carrots help keep them from burning.

3. Pour these hardened vegetables into boiling water and cook for about 5-10 minutes on medium heat.
4. After this time, cut the pepper into cubes like a carrot and put it in the juice.
5. Wash the potatoes well, peel them and cut them into cubes of about 2.5 cm. Put them in the juice and simmer. Now add the peeled parsnip and rinse with water, cut into small cubes like a carrot.
6. After about 20 minutes, the potato should be cooked. You try to easily insert the fork into it and taste it.
6. Wash the iron and sieve in the sieve so that the soil flows (sprinkled from the recent rain).
7. When the potato is cooked, cut the stir-fry and cut into large strips, about 2.5 cm. Put 3 quarters of them in the pot, stop the rest.
8. Add the soup tomatoes from the jar (preserved).
9. Boil a maximum of 2 cups of water and after boiling, boil the corcodus for 3-5 minutes, until they soften so that they can be passed through a sieve with large holes (spaghetti). With a cup of the juice from the corcoduse broth and 3 tablespoons full of boiled corcoduse crushed in a sieve with a wooden spoon (sieve slightly dipped in the soup) and after straining the corcoduse, the pulp remaining in the pot, boil the soup only 4-5 minutes at small fire. Store the rest in the refrigerator in a tightly closed jar with a lid and use for the next soup, when you are ready to cook.
10. Immediately after the trance of news and loboda, choose the good larch leaves, chop the knife and put only half, to grab a few boils.
11. Stop the fire. Put the rest of the news, loboda, larch and finely washed and chopped parsley. With a little fresh parsley, decorate the plates when serving:

Loboda and the news will burn immediately, it is not kept bright green, nor do you distinguish it from the rest.
12. If necessary, add 1/2 teaspoon of coarse salt.
When serving, sprinkle with chopped parsley. It is very tasty!
Liv (e) it!


News soup with loboda and corcoduşe broth

It was only at this age that I discovered the news, in Oltenia, now, after the period of restrictions generated by the Covid-19 Virus Pandemic, all over the world, when I escaped like a shotgun and traveled from Bucharest to my country house. I spent actively, one of the most beautiful holidays. I missed normalcy, free life and patriarchal peace.
It's the end of May and we asked our neighbors and relatives, what kind of soup can we cook with what we find in the gardens at this time !? We were answered in unison: ştir, or loboda, or both combined. As the corcoduses are in season, of course I quickly planted a broth of corcoduses for sour soups, which are prepared & # 8220 per minute & # 8221 and thus, I do not stop to praise this kind of soup that you must eat. I never imagined she was so good.

Adapt the quantity to your needs, in proportion to how many you know you are in the family.
INGREDIENTS & # 8211 News soup with loboda and corcoduse broth
2.5 or 3 l of hot water
2 medium to small carrots
1 large old yellow onion or two smaller ones
1/2 parsnip root
2 tablespoons & # 8211 sunflower oil for hardening vegetables
1/2 bell pepper if large
2 suitable white-flour potatoes
200-300 g of news leaves (a fist consisting of two palms)
150-200 g loboda (on the eyes, a healthy hand)
I had 400 g of garden tomatoes for (canned) soups! (or 100 ml robot fresh tomato juice, or 4 medium tomatoes scalded, peeled and cut into cubes)
150 ml juice from corcoduse broth and 3 tablespoons of corcoduse boiled and crushed through a spaghetti sieve (if not, replace with cabbage juice, 1 cup)
1 link of larch
1 small bunch of parsley
very little coarse salt (1/2 or up to 1 teaspoon)

FOR DRESSING SOUP
Chili peppers are eaten separately by lovers of hot spices

PREPARATION- News soup with loboda and corcoduse broth

I harvested from the garden, most of the vegetables, fresh, starting with the news. Be careful that the news can be easily confused with other weeds that invade it! Plants are consumed when they are small and tender, not after they bloom. When they are tall, they are food for pigs.

UPDATE: from different culinary groups, I received the information from the housewives that what I marked as the weed called & # 8220loboda porceasca & # 8221 can also be consumed. I haven't tested it yet, I want to find out from the net what we can cook well with it. I was told that & # 8220snails & # 8221, probably in puff pastry.

This is the loboda, it grows on a tall stem:

The larch is in the small basket (and the parsley that I have not photographed before) I partially harvested them from the stems, to let the living plant give it other leaves. I removed the affected leaves from the larch.

At the end, I picked the corcodus directly from the tree:

1. Put cold water in a large pot with 1/2 teaspoon grated salt.
2. While it is boiling, wash the carrots well, grate them and cut them into cubes with a knife. Clean the onion that I wash, because who knows what animals went through it during storage. Cut it into cubes. Heat the pan over medium heat, try with an onion cube and when it sizzles, put the onion and carrot to harden, 3-4 minutes, until the onion becomes glassy, ​​yellow, without burning. Carrots help keep them from burning.

3. Pour these hardened vegetables into boiling water and cook for about 5-10 minutes on medium heat.
4. After this time, cut the pepper into cubes like a carrot and put it in the juice.
5. Wash the potatoes well, peel them and cut them into cubes of about 2.5 cm. Put them in the juice and simmer. Now add the peeled parsnip and rinse with water, cut into small cubes like a carrot.
6. After about 20 minutes, the potato should be cooked. You try to easily insert the fork into it and taste it.
6. Wash the iron and sieve in the sieve so that the soil flows (sprinkled from the recent rain).
7. When the potato is cooked, cut the stir-fry and cut into large strips, about 2.5 cm. Put 3 quarters of them in the pot, stop the rest.
8. Add the soup tomatoes from the jar (preserved).
9. Boil a maximum of 2 cups of water and after boiling, boil the corcoduses for 3-5 minutes, until they soften so that they can be passed through a sieve with large holes (spaghetti). With a cup of the juice from the corcoduse broth and 3 tablespoons full of boiled corcoduse crushed in a sieve with a wooden spoon (sieve slightly dipped in the soup) and after straining the corcoduse, the pulp remaining in the pot, boil the soup only 4-5 minutes at small fire. Store the rest in the refrigerator in a tightly closed jar with a lid and use for the next soup, when you are ready to cook.
10. Immediately after the trance of news and loboda, choose the good larch leaves, chop the knife and put only half, to grab a few boils.
11. Stop the fire. Put the rest of the news, loboda, larch and finely washed and chopped parsley. With a little fresh parsley, decorate the plates when serving:

Loboda and the news will burn immediately, it is not kept bright green, nor do you distinguish it from the rest.
12. If necessary, add 1/2 teaspoon of coarse salt.
When serving, sprinkle with chopped parsley. It is very tasty!
Liv (e) it!


LOBODA CIORBA

The first thought I had the other day when I admired with great delight the wonderful garden very well organized and full of flowers and vegetables of the parents of a very good friend, was the rich soup of loboda that our grandmother prepared every spring. when we went on vacation.

Besides all the "goodies" that have been offered to me and for which I thank them once again in this way, especially knowing how satisfied I like to cook with natural and fresh ingredients, at that moment my mouth is already watering. imagining my soup full of loboda and vegetables with egg "rags" whose recipe I present below.

ingredients:

  • 350 gr. loboda
  • 2 carrots
  • 1 pc. celery
  • 3 pcs. green onions
  • 1 pc. leek (white part)
  • 1 cube Delicate vegetables
  • 300 gr. chopped tomatoes
  • 300 ml. borsch
  • 1 or
  • 1 link leustean
  • 1 link parsley

I start with the carrots and celery which I cut into suitable cubes and put them in the hot oil.

After a minute, add the finely chopped onion and leek, then let the vegetables soften a little under the lid.

When they are almost ready, dissolve the Delikat vegetable cube in 500 ml. hot water and pour the stock formed over the vegetables.

I add the chopped tomatoes and prepare the loboda, which I rinse well, cut into smaller strands, then add it to the pot.

After about 10 minutes, while all the ingredients are boiling, add the boiled borsch separately and match the salt taste.

I leave the pot on the fire until it boils a few times and I put it aside.

After it rests a bit, beat the prepared egg and add it lightly to the soup, stirring constantly.

If you don't like "rags" or you want a fasting recipe, you can add a cup of rice 10 minutes before finishing the soup, in which case you can successfully get the same simple and rich loboda soup.

I finish my dish today with finely chopped greens and I hurry to put it on the plate to how well it smells.

And when I think about how much my grandmother struggled to "trick" us into eating by telling us how many vitamins from that "green" plate can help us grow big…

It can also be consumed cold…. Straight from the fridge… it is even more delicious during the summer.


News soup with loboda and corcoduşe broth

It was only at this age that I discovered the news, in Oltenia, now, after the period of restrictions generated by the Covid-19 Virus Pandemic, all over the world, when I escaped like a rifle and traveled from Bucharest to my country house. I had an active holiday, one of the most beautiful holidays. I missed normalcy, free life and patriarchal peace.
It's the end of May and we asked our neighbors and relatives, what kind of soup can we cook with what we find in the gardens at this time !? We were answered in unison: news, or loboda, or both combined. As the corcoduses are in season, of course I quickly planted a broth of corcoduses for sour soups, which are prepared & # 8220 per minute & # 8221 and thus, I do not stop to praise this kind of soup that you must eat. I never imagined she was so good.

Adapt the quantity to your needs, in proportion to how many you know you are in the family.
INGREDIENTS & # 8211 News soup with loboda and corcoduse broth
2.5 or 3 l of hot water
2 medium to small carrots
1 large old yellow onion or two smaller ones
1/2 parsnip root
2 tablespoons & # 8211 sunflower oil for hardening vegetables
1/2 bell pepper if large
2 suitable white-flour potatoes
200-300 g of news leaves (a fist consisting of two palms)
150-200 g loboda (on the eyes, a healthy hand)
I had 400 g of garden tomatoes for (canned) soups! (or 100 ml robot fresh tomato juice, or 4 medium tomatoes scalded, peeled and cut into cubes)
150 ml juice from corcoduse broth and 3 tablespoons of corcoduse boiled and crushed through a spaghetti sieve (if not, replace with cabbage juice, 1 cup)
1 link of larch
1 small bunch of parsley
very little coarse salt (1/2 or up to 1 teaspoon)

FOR DRESSING SOUP
Chili peppers are eaten separately by lovers of hot spices

PREPARATION- News soup with loboda and corcoduse broth

I harvested from the garden most of the vegetables, fresh, starting with the news. Be careful that the news can be easily confused with other weeds that invade it! Plants are consumed when they are small and tender, not after they bloom. When they are tall, they are food for pigs.

UPDATE: from different culinary groups, I received the information from the housewives that what I marked as the weed called & # 8220loboda porceasca & # 8221 can also be consumed. I haven't tested it yet, I want to find out from the net what we can cook well with it. I was told that & # 8220snails & # 8221, probably in puff pastry.

This is the loboda, it grows on a tall stem:

The larch is in the small basket (and the parsley that I have not photographed before) I partially harvested from the stems, to let the plant in life give it other leaves. I removed the leaves affected by the larch.

At the end, I picked the corcodus directly from the tree:

1. Put cold water in a large pot with 1/2 teaspoon grated salt.
2. While it is boiling, wash the carrots well, grate them and cut them into cubes with a knife. Clean the onion that I wash, because who knows what animals went through it during storage. Cut it into cubes. Heat the pan over medium heat, try with an onion cube and when it sizzles, put the onion and carrot to harden, 3-4 minutes, until the onion becomes glassy, ​​yellow, without burning. Carrots help keep them from burning.

3. Pour these hardened vegetables into boiling water and cook for about 5-10 minutes over medium heat.
4. After this time, cut the pepper into cubes like a carrot and put it in the juice.
5. Wash the potatoes well, peel them and cut them into cubes of about 2.5 cm. Put them in the juice and simmer. Now add the peeled parsnip and rinse with water, cut into small cubes like a carrot.
6. After about 20 minutes, the potato should be cooked. You try to easily insert the fork into it and taste it.
6. Wash the iron and sieve in the sieve so that the soil flows (sprinkled from the recent rain).
7. When the potato is cooked, cut the stir-fry and cut into large strips, about 2.5 cm. Put 3 quarters of them in the pot, the rest you stop.
8. Add the soup tomatoes from the jar (preserved).
9. Boil a maximum of 2 cups of water and after boiling, boil the corcodus for 3-5 minutes, until they soften so that they can be passed through a sieve with large holes (spaghetti). With a cup of the juice from the corcoduse broth and 3 tablespoons full of boiled corcoduse crushed in a sieve with a wooden spoon (sieve slightly dipped in the soup) and after straining the corcoduse, the pulp remaining in the pot, boil the soup only 4-5 minutes at small fire. Store the rest in the refrigerator in a tightly closed jar with a lid and use for the next soup, when you are ready to cook.
10. Immediately after the trance of news and loboda, choose the good larch leaves, chop the knife and put only half, to grab a few boils.
11. Stop the fire. Put the rest of the news, loboda, larch and finely washed and chopped parsley. With a little fresh parsley, decorate the plates when serving:

Loboda and the news will burn immediately, it is not kept bright green, nor do you distinguish it from the rest.
12. If necessary, add 1/2 teaspoon of coarse salt.
When serving, sprinkle with chopped parsley. It is very tasty!
Liv (e) it!


News soup with loboda and corcoduşe broth

It was only at this age that I discovered the news, in Oltenia, now, after the period of restrictions generated by the Covid-19 Virus Pandemic, all over the world, when I escaped like a shotgun and traveled from Bucharest to my country house. I spent actively, one of the most beautiful holidays. I missed normalcy, free life and patriarchal peace.
It's the end of May and we asked our neighbors and relatives, what kind of soup can we cook with what we find in the gardens at this time !? We were answered in unison: news, or loboda, or both combined. As the corcoduses are in season, of course I quickly planted a broth of corcoduses for sour soups, which are prepared & # 8220 per minute & # 8221 and thus, I do not stop to praise this kind of soup that you must eat. I never imagined she was so good.

Adapt the quantity to your needs, proportionally to how many you know you are in the family.
INGREDIENTS & # 8211 News soup with loboda and corcoduse broth
2.5 or 3 l of hot water
2 medium to small carrots
1 large old yellow onion or two smaller ones
1/2 parsnip root
2 tablespoons & # 8211 sunflower oil for hardening vegetables
1/2 bell pepper if large
2 suitable white-flour potatoes
200-300 g of news leaves (a fist consisting of two palms)
150-200 g loboda (on the eyes, a healthy hand)
I had 400 g of garden tomatoes for (canned) soups! (or 100 ml robot fresh tomato juice, or 4 medium tomatoes scalded, peeled and cut into cubes)
150 ml juice from corcoduse broth and 3 tablespoons of corcoduse boiled and crushed through a spaghetti sieve (if not, replace with cabbage juice, 1 cup)
1 link of larch
1 small bunch of parsley
very little coarse salt (1/2 or up to 1 teaspoon)

FOR DRESSING SOUP
Chili peppers are eaten separately by lovers of hot spices

PREPARATION- News soup with loboda and corcoduse broth

I harvested from the garden, most of the vegetables, fresh, starting with the news. Be careful that the news can be easily confused with other weeds that invade it! Plants are consumed when they are small and tender, not after they bloom. When they are tall, they are food for pigs.

UPDATE: from different culinary groups, I received the information from the housewives that what I marked as the weed called & # 8220loboda porceasca & # 8221 can also be consumed. I haven't tested it yet, I want to find out from the net what we can cook well with it. I was told that & # 8220snails & # 8221, probably in puff pastry.

This is the loboda, it grows on a tall stem:

The larch is in the small basket (and the parsley that I have not photographed before) I partially harvested them from the stems, to let the living plant give it other leaves. I removed the leaves affected by the larch.

At the end, I picked the corcodus directly from the tree:

1. Put cold water in a large pot with 1/2 teaspoon grated salt.
2. While it is boiling, wash the carrots well, grate them and cut them into cubes with a knife. Clean the onion that I wash, because who knows what animals went through it during storage. Cut it into cubes. Heat the pan over medium heat, try with an onion cube and when it sizzles, put the onion and carrot to harden, 3-4 minutes, until the onion becomes glassy, ​​yellow, without burning. Carrots help keep them from burning.

3. Pour these hardened vegetables into boiling water and cook for about 5-10 minutes over medium heat.
4. After this time, cut the pepper into cubes like a carrot and put it in the juice.
5. Wash the potatoes well, peel them and cut them into cubes of about 2.5 cm. Put them in the juice and simmer. Now add the peeled parsnip and rinse with water, cut into small cubes like a carrot.
6. After about 20 minutes, the potato should be cooked. You try to easily insert the fork into it and taste it.
6. Wash the iron and sieve in the sieve so that the soil flows (sprinkled from the recent rain).
7. When the potato is cooked, cut the stir-fry and cut into large strips, about 2.5 cm. Put 3 quarters of them in the pot, the rest you stop.
8. Add the soup tomatoes from the jar (preserved).
9. Boil a maximum of 2 cups of water and after boiling, boil the corcodus for 3-5 minutes, until they soften so that they can be passed through a sieve with large holes (spaghetti). With a cup of the juice from the corcoduse broth and 3 tablespoons full of boiled corcoduse crushed in a sieve with a wooden spoon (sieve slightly dipped in the soup) and after straining the corcoduse, the pulp remaining in the pot, boil the soup only 4-5 minutes at small fire. Store the rest in the refrigerator in a tightly closed jar with a lid and use for the next soup, when you are ready to cook.
10. Immediately after the news trance and loboda, choose the good larch leaves, chop the knife and put only half, to grab a few boils.
11. Stop the fire. Put the rest of the news, loboda, larch and finely washed and chopped parsley. With a little fresh parsley, decorate the plates when serving:

Loboda and the news will burn immediately, it is not kept bright green, nor do you distinguish it from the rest.
12. If necessary, add 1/2 teaspoon of coarse salt.
When serving, sprinkle with chopped parsley. It is very tasty!
Liv (e) it!


Loboda se spala, fara sa se rupa frunzele, in 2-3 ape apoi se rup frunzele si virfurile fragede, se iau manunchi, se taie felii mai late care se vor pune in 1 1/2 l apa clocotita, impreuna cu ceapa taiata marunt si se vor fierbe circa 30 minute. Ciorba se acreste cu bors sau cu alta substanta acra.

Se poate pune si o lingurita cu virf de „Vegeta” sau un virf de cutit de piper, se adauga sare cit mai este necesar si 1-2 linguri cu untdelemn in care se pune un virf de boia dulce, ca in reteta precedenta, pentru aspect.

Se drege ca si ciorba de salata, apoi se sareaza si, pentru aroma, se adauga usturoi tocat si leustean.

Try this video recipe too


Video: Malysh (August 2022).