Loboda soup

Loboda soup is a traditional Romanian dish, rich in vitamins and flavor, combining the fresh taste of vegetables with the delicacy of aromatic herbs. This simple and healthy recipe can quickly become a family favorite, perfect for spring and summer days. With a preparation time of about 20 minutes and a cooking time of 30 minutes, this recipe will bring to your table 6 delicious servings of loboda soup, ready to delight your taste buds.

### Necessary Ingredients:
- 7-8 bunches of fresh red loboda
- 1 bunch of chard (optional)
- 2 medium carrots
- 2 potatoes
- 1 small celery (root and a few leaves)
- 1 parsnip
- 1 bunch of green lovage
- 1 bunch of parsley
- 1 dried onion (optional)
- 1 bunch of green onions
- 2 green garlic stalks
- 1 zucchini
- 1 liter of borscht
- 4 egg yolks
- 2 eggs
- Delikat (to taste)
- A little oil for sautéing
- Abundant sour cream (250-400 g)

### Step-by-Step Instructions:

1. Preparing the vegetables: Start by cleaning and washing the vegetables thoroughly. It is essential to wash the loboda and chard in several waters to remove any impurities. Peel the carrots and celery and grate them to integrate easily into the soup.

2. Chopping the vegetables: Cut the dried onion (if using) and the green onion into thin rings. The potatoes and zucchini can be cut into small cubes. This will help the vegetables cook evenly.

3. Sautéing the vegetables: In a large pot, heat a little oil over medium heat. Add the dried onion, grated carrot, and celery. Sauté for 5-7 minutes until they become slightly translucent and the flavors are released.

4. Adding the vegetables: Add the chopped potatoes and zucchini to the pot, stirring well. Continue to sauté for another 5 minutes, then add water and let it boil.

5. Including loboda and chard: When the water starts to boil, add the chopped loboda and chard. They will provide a fresh taste and vibrant color to the soup. Also, add the grated parsnip.

6. Cooking the soup: Pour the borscht into the pot, stirring constantly. Let it simmer on low heat for 15-20 minutes. Check the taste and add Delikat if necessary.

7. Adding the greens: Finally, add the chopped lovage and parsley. These herbs will intensify the aroma of the soup.

8. Preparing the eggs: In a bowl, beat the egg yolks with the two eggs and a bit of sour cream. Gradually add a few ladles of soup to temper the mixture, then pour it into the pot, stirring constantly. This step will give the soup a creamy texture.

9. Serving: Serve the soup hot, with abundant sour cream on top and, if you like, with croutons or fresh bread on the side. A unique suggestion is to add a few drops of vinegar or lemon for a tangy taste that will perfectly blend with the flavors of the vegetables.

### Practical Tips:
- You can replace loboda with spinach or nettles, depending on preferences and availability.
- If you prefer a spicier soup, add a little finely chopped hot pepper.
- This recipe is perfect for adapting to the seasons; you can experiment with available seasonal vegetables.

Loboda soup is not only a healthy recipe but also an excellent way to make the most of fresh vegetables. Try it and enjoy a delicious and vitamin-rich dish, perfect for a spring meal!

 Ingredients: 7-8 bunches of fresh red orache, 1 optional bunch of chard, 2 medium carrots, 2 potatoes, 1 small celery (root and a few leaves), 1 parsnip, 1 bunch of fresh lovage, 1 bunch of parsley, 1 optional dried onion, 1 bunch of green onions, 2 green garlic cloves, 1 zucchini, 1 l of borscht, 4 egg yolks, 2 eggs, a pinch of oil for sautéing, abundant sour cream (250-400g)