Red orache soup

Red Amaranth Soup: A Recipe Full of Flavor and Freshness

Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Servings: 6

Red amaranth soup is an easy-to-make delicacy that brings not only the freshness of its ingredients to the table but also a multitude of nutritional benefits. Amaranth, with its leaves rich in vitamins and minerals, is a fantastic ingredient that is often underestimated but has a unique taste. This soup is perfect for warm days, offering a refreshing note that will delight your taste buds.

The history of amaranth soup takes us back in time when people from various corners of the world discovered the power of edible wild plants. Amaranth has been used in cooking for centuries, valued for its healing properties and unmistakable flavor.

Ingredients
- 10 bunches of red amaranth
- 1 large onion
- 2 medium potatoes
- 1 carrot
- 1 bell pepper (preferably red for added color)
- 1/2 celery root
- A small piece of parsley
- 80 ml sunflower oil or olive oil
- 2 tablespoons tomato paste
- 1 egg
- Salt to taste
- Delikat or other preferred seasoning
- Magic borscht (or another souring alternative)
- Fresh lovage for garnish

Step-by-step preparation of red amaranth soup

1. Preparing the amaranth: Start by tearing off the stems from the amaranth leaves. This step is essential, as only the remaining leaves will add intense flavor and a fine texture to your soup. Wash them under cold running water, ensuring you remove any impurities.

2. Sautéing the amaranth: In a pot with a lid, add 80 ml of oil and heat it over medium heat. Place the chopped amaranth in the pot and sauté for about 5-7 minutes until the leaves become soft and change color. This step helps intensify the flavors and mitigates the slightly bitter taste of the amaranth.

3. Preparing the vegetables: Peel the onion, potatoes, carrot, bell pepper, celery, and parsley. Cut the vegetables into medium-sized pieces to ensure even cooking. They will add extra texture and flavor to the soup.

4. Boiling the vegetables: In a large pot, add 5 liters of water and bring it to a boil. Once the water is boiling, add the chopped vegetables and let them cook for 15-20 minutes, or until they become tender.

5. Adding the amaranth: When the vegetables are nearly cooked, add the sautéed amaranth to the pot. Let everything boil together for another 10 minutes. This step will allow the flavors to meld and enrich.

6. Seasoning the soup: Add the tomato paste, salt, Delikat, and magic borscht to give it a tangy note. Pay attention to the amount of salt, adjusting it to your personal taste. Let the soup simmer for another 10 minutes, ensuring all the flavors are integrated.

7. Finishing the soup: Beat the egg in a small bowl and, after 1-2 minutes of adding it to the soup, gently stir it into the pot. This will give a creamy texture and enrich the soup. Finally, add the chopped fresh lovage, which will bring a note of freshness and an irresistible aroma.

8. Serving the soup: Red amaranth soup is served hot, garnished with a few lovage leaves for an appealing look. It pairs deliciously with a slice of fresh bread or polenta, adding a hearty touch to your meal.

Useful tips

- Ingredient variations: You can experiment by adding other vegetables, such as zucchini or peas, to diversify the soup.
- Spicier soup: If you enjoy spicy food, add a bit of chili pepper or freshly ground black pepper.
- Vegetarian version: If you want a vegetarian option, you can skip the egg or replace it with a plant-based thickener.
- Calories and nutritional benefits: Red amaranth soup is low in calories, having approximately 100-150 calories per serving, depending on the ingredients used. It is rich in vitamins A, C, and K, as well as antioxidants, contributing to optimal health.

Frequently asked questions

1. Can I use frozen amaranth?
Yes, you can use frozen amaranth, but it is recommended to thaw it and drain it well before adding it to the soup.

2. How long does the soup last?
Red amaranth soup can be stored in the refrigerator for 2-3 days. It is delicious when reheated.

3. What can I serve with the soup?
Red amaranth soup pairs wonderfully with a slice of fresh bread or polenta, and a splash of sour cream can add a creamy touch.

This red amaranth soup recipe is not only easy to prepare but also extremely healthy and flavorful. Once you’ve made it, you’ll want to make it again and again. Enjoy this delicacy and savor every spoonful!

 Ingredients: 10 chard leaves, 1 onion, 2 potatoes, 1 carrot, 1 bell pepper, 1/2 celery, a little parsnip, 1 egg, 2 tablespoons of tomato paste, 80 ml of oil, salt, Delikat, magic pepper, lovage

 Tags:  lamb's quarters soup