New potato soup with orache
New potato soup with lamb's quarters - an explosion of fresh flavors
New potato soup with lamb's quarters is a true delight, a traditional recipe that combines the sweet taste of potatoes with the unmistakable aroma of lamb's quarters. This recipe not only brings a splash of freshness to the plate but is also packed with essential nutrients, making it a healthy and comforting dish. Whether served for lunch or dinner, this soup is perfect for celebrating the season of fresh vegetables.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 6
Ingredients:
- 7 large new potatoes (about 1.5 kg)
- 1 large carrot
- 1/2 red bell pepper
- 1/2 green bell pepper
- 2 green onions
- 2 tablespoons of winter vegetable mix (optional, but recommended)
- 1 large tomato
- A handful of fresh lamb's quarters
- A handful of fresh parsley
- A handful of fresh lovage
- Salt to taste
- Pepper to taste
- Borscht for souring (according to preference)
Preparing the ingredients:
1. Wash and chop the vegetables: Start by washing the new potatoes thoroughly. This step is essential as we want to retain all their flavor and texture. Cut them into larger cubes, about 2-3 cm, to make them easier to cook. Peel the carrot and cut it into small pieces, while the red and green bell peppers should be diced. Peel, wash, and finely chop the onion. Wash the tomato, peel it, and cut it into pieces.
2. Lamb's quarters and greens: Wash the lamb's quarters thoroughly, as it may contain sand. Cut it into thin strips (julienne). Finely chop the parsley and lovage, keeping their stems to use in other dishes or discard them if preferred.
Cooking the soup:
3. Boil the vegetables: In a large pot, bring about 4 liters of water to a boil. When the water starts boiling, add the potatoes, carrot, bell peppers, and onion. If using winter vegetable mix, now is the time to add it. Cover the pot with a lid and let the vegetables boil over medium heat for 10 minutes. Covering the pot will help retain the flavors and speed up the cooking process.
4. Add the tomatoes and lamb's quarters: After 10 minutes, add the chopped tomatoes and let it boil for another 15 minutes. Then, add the lamb's quarters and continue to boil until all the vegetables are well cooked, about 10-15 minutes.
5. Season: Once the vegetables are cooked, add the borscht to taste, depending on how sour you like your soup. Taste and adjust with salt and pepper as preferred. Let it boil for a few moments to integrate the flavors.
6. Finalizing the soup: Finally, add the chopped parsley and lovage. Let it boil for another 2-3 minutes, then turn off the heat. The soup is now ready to be served.
Serving:
To add an extra creaminess and flavor, I recommend serving the soup with a spoonful of sour cream on top. This will balance the acidity of the borscht and bring a richness to the dish. You can also add croutons or fresh bread for added texture.
Useful tips:
- Fresh ingredients: Use fresh, seasonal vegetables to achieve a soup full of flavor and nutrients. New potatoes are ideal for this recipe, having a finer texture and sweeter taste.
- Borscht: If you don't have borscht, you can use lemon juice or vinegar to sour the soup, but the taste will be different. Borscht adds a specific flavor that is essential for the authenticity of the dish.
- Customize the recipe: You can also add other vegetables like celery or parsnip to enrich the soup's flavor. If you like a spicier taste, add a chopped hot pepper.
Nutritional benefits:
New potato soup with lamb's quarters is an excellent choice for a healthy meal. Potatoes are a good source of complex carbohydrates, providing long-lasting energy. Lamb's quarters are rich in vitamins (A, C, K) and minerals (calcium, iron), contributing to bone health and strengthening the immune system.
Frequently asked questions:
- Can I use frozen vegetables?: Yes, you can use frozen vegetables, but the taste will be different. Make sure to thaw them before adding them to the soup.
- How can I store the soup?: The soup can be stored in the refrigerator in an airtight container for 3-4 days. You can freeze it, but it's recommended not to add the borscht before freezing, but to add it when reheating.
- What other recipes can I try with lamb's quarters?: Lamb's quarters can also be used in salads, purees, or as a filling for pies. It is versatile and adds a freshness to your dishes.
In conclusion, new potato soup with lamb's quarters is a simple yet flavorful recipe that will remind you of family meals and moments spent around the table. So gather your ingredients, put a smile on your face, and enjoy every spoonful of this delicacy!
Ingredients: 7 large new potatoes, 1 carrot, half a red bell pepper, half a green bell pepper, 2 green onions, 2 tablespoons of winter vegetables (I still have some and I thought it would be a shame to throw it away), 1 large tomato, green parsley, a handful of lamb's quarters, green lovage, salt, pepper, borscht for souring.
