We peel the potatoes, wash them and cut them into suitable cubes.
Peel a squash, grate it and squeeze the juice.
We clean the green onion, we cut it into rounds, we put the cleaned parsnip on the grater with large meshes.
Peel a squash, grate it and squeeze the juice.
Chop the parsley and green dill, but remove the stalks.
Loboda, we take it leaf by leaf, then we chop it, but not very small.
Put about 4-5 liters of water and potatoes in a pot.
Transfer everything to the heat, add the green onion, carrot, kapia pepper, parsnip.
Let it boil for a while, then add the parsley and dill.
Season with salt and pepper, put a lid on and let it boil over medium heat.
After more than half of the vegetables have boiled, add the peeled tomatoes and the loboda.
Let it simmer until everything is well penetrated.
We put the borscht hot in the pot. Let it boil for 2-3 minutes.
Turn the heat to low, add the sour cream and boil for another 3-4 minutes, that's all.
Remove the pot from the heat, sprinkle with chopped green larch, cover the pot for 10 minutes.
Serve hot soup with hot peppers, green onions and whatever else you like.
If you like it with more sour cream, add more during serving.
Sour wolfberry soup with pickle juice
A sour wolfberry soup with pickle juice, like in grandma's time! With a lot of red loboda, stevia and green larch. An infusion of vitamins with spring flavors and tastes. And because I was telling you in the post about the weekly menu that in our family Easter Lent is an opportunity to consume stocks in the pantry and in the freezer, I soured loboda soup with a little pickle juice, that only it should be consumed, not and so? This juice is a miracle, it gives a special taste to soups, it's a shame not to use it if you have it at hand.
If I inspired you and you want to do the same as me, watch out for salt! I advise you not to add salt from the beginning and to taste the soup after you have added the pickle juice, then decide if you need more salt or not.
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 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 don't 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 planted before) I partially harvested them 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 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, 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 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!
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!
Red-breasted chicken soup is prepared in about 90 minutes and has a low degree of difficulty. You need the following tools:
Recipes with loboda
If you have the opportunity to find loboda in the market, do not hesitate to buy! Besides the fact that it tastes very good, it is also very healthy, being rich in vitamin C. Here are some ideas on how you can prepare it!
Ingredients: 1 kg of wolf leaves, 200g cream, a little oil, an onion, two tablespoons of flour, 20 g butter, dill, salt, pepper and a little vegeta (optional).
Preparation: Wash the leaves one by one and break the stalks. They are then scalded in salted water and cooked and left to boil for 10 minutes. Then strain and cut into small pieces. In another pot, put the onion to harden in oil and, after it becomes glassy, add two tablespoons of flour, stirring quickly. Put it on the loaf and let it boil for another 10 minutes. In a bowl beat the butter with the cream, salt and pepper, and the obtained composition is poured into the pot, stirring constantly. Add chopped dill and serve with egg yolks or any type of meat. (Source: mamebune.ro)
Cream of wolfberry soup
For this recipe you need the following ingredients: 1 kg of green loboda, a bunch of parsley and a dill, a pinch of salt, a pinch of white pepper, two tablespoons of flour and two teaspoons of oil.
Soup with loboda - Recipes
I'm doing a show on TV
Chefs with free mouths
The ones on the set are blushing
Like werewolf soup.
What you need for 6 servings (picture 1)
& # 8211 5 links loboda
& # 8211 200 gr smoked (I used ham)
& # 8211 2 carrots
& # 8211 2 medium onions
& # 8211 1 green onion link
& # 8211 1 piece parsley root
& # 8211 1 piece parsnip
& # 8211 juice from a lemon
& # 8211 salt, pepper to taste
& # 8211 100 ml oil
& # 8211 2 eggs (pt zdrente)
& # 8211 optional sour cream
& # 8211 wash and finely chop the loboda. The rest of the vegetables are cleaned and chopped.
& # 8211 Heat the ham in oil, then add water (picture 2) and gradually the onion, carrot and the rest of the vegetables (pictures 3 and 4).
& # 8211 Let it cook for about 10 minutes, then add the chopped loboda (picture 5).
& # 8211 Let it cook until the vegetables are done (about 30 minutes), season to taste, add the lemon juice.
& # 8211 Towards the end we beat the 2 eggs (picture 6) and add them to the soup, forming those rags (picture 7).
Serve with or without sour cream (pictures 8 and 9).
& # 8211 Have fun!
Preparation time: 50 minutes
Price: 2 lei / serving (may vary depending on where you take the ingredients)
How to make wolfberry soup with stevia from the show "Chefs with knives"
Attentive to the presentation, Adriana Trandafir "seasoned" the soup with brandy, but also with wooden spoons and clay pots. "It is a challenge for me, but also for them", confessed Adriana Trandafir. Here is the recipe that delighted the chefs:
6 bundles of stevia 3 bundles of loboda 500-750 ml of borscht a bunch of green onions a bunch of larch, chopped 2 tablespoons oil 3 eggs a box of cream with 30% fat
Wash the stevia and clean the thicker tails and then cut into strips. Wash the loboda separately and break the thicker tails. Then slice the green onion thinly.
In parallel, heat the oil in a large pot and fry the green onions until soft. Pour 1.5 l of water into the pot, add salt and, when it boils, add the stevia cut into strips. When it softens, add the loboda and let it boil for another 2 minutes.
When the leaves are soft, pour half of the initial amount of borscht, then taste and, according to taste, add more borscht until it is sour enough. Beat the eggs in a bowl and place in the pot, stirring quickly, until they form fringes. Extinguish the fire and add the larch. The soup is served with cream.
During the trial, Adriana Trandafir told Sorin Bontea that she knew his brother well, that they were friends and, from time to time, they met with their families at a bar.
Wolfberry soup recipe. How to make the best fasting wolf soup
Werewolf Soup Recipe. How to make the best fasting soup - because we are in Easter Lent 2019, we thought of offering you a recipe that is easy to prepare, beneficial for health and that includes seasonal greens
Werewolf Soup Recipe. How to make the best fasting soup - because we are in Easter Lent 2019, we decided to offer you an easy-to-prepare recipe, beneficial for health and that encompasses seasonal greens
There are a few more weeks of Lent and until April 28 we will continue to enjoy fasting. If you run out of ideas regarding the preparation of fasting recipes, we will jump to your aid. How about a healthy and delicious loboda soup, which will help you take advantage of the rich greens & vitamins of spring? Here is a recipe that will make you lick your fingers.
- 6 red loboda ties
- 1 link green onions
- 2-3 new potatoes
- 2 carrots
- 1 larch connection
- 1 link parsley
- 2 teaspoons olive oil
- 500 ml borscht
We carefully choose the loaf that we wash 4-5 times in cold water and let it drain through a sieve. Meanwhile, put about 2 liters of water to boil with a teaspoon of salt. When the water boils, add the loboda. We let it boil for a few minutes, take it out of the pot and drain it.
We wash the carrots, potatoes and onions, cut them into cubes and boil them in icing. After boiling, add the chopped loboda over the vegetables. Season with salt and pepper and bring to a boil. Separately, put the borscht in a kettle and let it boil. Then we pour the pot over the soup. Add parsley and larch
If you are not fasting and want to add extra flavor, you can serve it with yogurt or sm & acircnt & acircnă.
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Wolf soup with rice and larch
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Wolf soup with garlic
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Loboda and stevia soup with vegetables
Woloda and stevia soup with vegetables from: carrot, onion, parsnip, bell pepper, loboda, stevia, rice, borscht, water, sunflower oil, eggs, salt, larch, parsley. Ingredients: 1 carrot 1 onion 1 parsnip 1 red bell pepper 2 cloves 2 stevia 50 g rice 1 l borscht 2 l water 2-3 […]
Mackerel soup with loboda and smoked ribs
Mackerel soup with loboda and smoked ribs from: loboda, macris, green onions, carrots, parsley root, yolk, sour cream, oil, dill and parsley leaves, salt, pepper, smoked ribs. Ingredients: 1 bunch loboda 1 bunch sorrel 1 bunch green onion 2 carrots 1 parsley root 1 egg yolk 2 tablespoons skim cream 2 tablespoons oil […]