Sorrel soup
Loboda Soup: A Soul Recipe
Loboda soup is a treasure of traditional cuisine, blending the freshness of seasonal vegetables with the unmistakable flavors of summer. This recipe is not just a tasty dish, but also a memory filled with nostalgia, evoking moments spent with loved ones when my mother lovingly prepared this delicacy for us. It is a wonderful choice for warm days, but also a perfect option for fasting days if we skip the sour cream.
Preparation time
- Prep time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Servings: 4
Necessary ingredients
- 2 medium potatoes
- 1 carrot
- 1 bell pepper
- 2 green onions
- 250 g peeled tomatoes in tomato juice
- 1 small piece of parsnip
- 1/2 bunch of fresh parsley
- 3 sprigs of fresh dill
- 1 handful of red loboda
- 3 sprigs of fresh lovage
- Salt and pepper, to taste
- 4 heaping tablespoons of homemade sour cream (optional)
- 500 ml borscht
Preparing the Loboda Soup
1. Preparing the vegetables: Start by peeling the potatoes. Wash them well and cut them into medium cubes, about 2 cm. This will help with even cooking. Peel the carrot and cut it into small cubes, and remove the seeds and stem from the bell pepper, then cut it into pieces.
2. Onions and parsnip: Clean the green onion and slice it thinly. You can grate the parsnip on a large grater to add an intense flavor to the soup.
3. Tomatoes and herbs: Chop the peeled tomatoes finely. Finely chop the parsley and dill, removing the stems, and take the loboda leaf by leaf and chop it, but not too finely to keep the texture.
4. Boiling the vegetables: In a large pot, add about 4-5 liters of water and bring the potatoes to a boil. Then, add the green onion, carrot, bell pepper, and parsnip. Let it boil over medium heat until the potatoes are almost tender.
5. Adding tomatoes and loboda: After the vegetables have boiled well, add the peeled tomatoes and chopped loboda. Let it simmer on low heat until all ingredients are well blended.
6. Finishing the soup: Add the hot borscht to the pot and let it boil for another 2-3 minutes. Lower the heat, add the sour cream (if using), and let the soup simmer for a few more boils.
7. Aromatic herbs: Turn off the heat and add the chopped fresh lovage. Cover the pot and let the soup infuse for 10 minutes.
Serving and suggestions
Loboda soup is served hot, ideally alongside a hot pepper, a green onion, and, for those who prefer, more sour cream. This combination will enhance the fresh and aromatic taste of the soup. It is an excellent choice to be served with a slice of homemade bread or warm polenta.
Tips and variations
If you want to add an extra note, you can incorporate some spinach leaves or fresh cheese for a creamier texture. You can also experiment with spices like paprika or turmeric for an extra touch of color and flavor.
Nutritional benefits
Loboda soup is not only delicious but also packed with nutrients. Loboda is rich in vitamins A, C, and K, and the added vegetables contribute to a balanced diet. This soup is an excellent source of fiber, which aids digestion, and is low in calories, making it ideal for a healthy diet.
Frequently asked questions
- Can the soup be made with other vegetables? Absolutely! You can add zucchini, green beans, or even peas, depending on your preferences.
- How long does the soup last? Loboda soup can be stored in the refrigerator for 2-3 days. You can reheat it on the stove or in the microwave.
- Is it suitable for vegans? Yes, if you skip the sour cream, it becomes a completely vegan recipe.
In conclusion, loboda soup is a versatile, healthy dish filled with nostalgia, bringing a touch of freshness to every meal. Take advantage of the season of fresh vegetables and enjoy the unmistakable aroma and taste of this traditional recipe!
We clean the potatoes, wash them, and cut them into suitable cubes. We peel the carrot, cut it into small cubes, remove the core and seeds from the bell pepper, and chop it into pieces. We clean the green onion, slice it into rings, and grate the peeled parsnip on a large grater. We chop the peeled tomatoes. We chop the parsley and dill but remove the stems. We take the sorrel leaf by leaf and chop it, but not too finely. In a pot, we put about 4-5 liters of water and the potatoes. We transfer everything to the heat, add the green onion, carrot, bell pepper, and parsnip. We let it boil for a few minutes, then we add the parsley and dill. We season with salt and pepper, put a lid on, and let it simmer on medium heat. After the vegetables have boiled for more than half the time, we add the peeled tomatoes and sorrel. We let it simmer until everything is well cooked. We add hot borscht to the pot. We let it boil for 2-3 minutes. We lower the heat, add the sour cream, and let it boil 3-4 more times, that’s it. We remove the pot from the heat, sprinkle with chopped green lovage, cover the pot for 10 minutes. We serve the warm soup with a hot pepper, a green onion, and whatever else you like. For those who prefer more sour cream, add some while serving. It can also be served on fasting days by omitting the sour cream.
Ingredients: 1 carrot, 1 bell pepper, 2 green onions, 250 g peeled tomatoes in tomato juice, 1 small piece of parsnip, 1/2 bunch of fresh parsley, 3 sprigs of fresh dill, 1 handful of red orache, 3 sprigs of fresh lovage, salt, pepper, 4 tablespoons of sour cream, 500 ml borscht.
