Red orache soup with borscht

Red lamb's quarters soup with borscht - a delicacy full of vitamins and colors! It is a traditional recipe, perfect for spring, that combines the fresh taste of vegetables with the specific aroma of lamb's quarters. This soup is not just a meal, but an explosion of flavors and an excellent way to revitalize your body. Let's embark together on the preparation of this delicious soup!

Preparation time
- Preparation time: 30 minutes
- Cooking time: 40 minutes
- Total time: 1 hour and 10 minutes
- Number of servings: 6-8 servings

Ingredients
- 15 small bunches of red lamb's quarters (or 10 large bunches)
- 1 red onion
- 2 carrots
- 1 parsnip
- 3-4 green onion stalks
- 1 large red pepper
- 3 large tomatoes (or 15 cherry tomatoes)
- 1 celery root
- 3 tablespoons of rice
- 2-3 tablespoons of oil
- 500-700 ml homemade borscht
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 1 bunch of lovage (preferably fresh, but frozen is also good)
- Salt (to taste)

Brief history
Lamb's quarters is a green-leaved plant used since ancient times in various culinary cultures. It is known for its nutritional properties, being rich in vitamins and minerals. Red lamb's quarters soup with borscht has evolved over time, becoming a symbol of spring and the return to life after winter. It brings not only a unique taste but also a palette of colors that delights our eyes.

Step by step: Preparing red lamb's quarters soup

1. Preparing the lamb's quarters
- Wash the lamb's quarters very well under cold running water. Choose healthy leaves, discarding wilted or damaged ones.
- Bring a pot of water to a boil. When the water is boiling, blanch the lamb's quarters for 2-3 minutes. This will keep the vibrant color and make chopping easier.
- Remove the lamb's quarters from the water and place them in a strainer to drain. Let them cool slightly, then chop them into strips.

2. Preparing the vegetables
- Peel all the vegetables: onion, carrots, parsnip, pepper, and celery. Cut them into cubes or slices, depending on your preference.
- The tomatoes should be peeled: you can do this easily by blanching them for a few seconds in boiling water and then transferring them to cold water. The skin will come off effortlessly.

3. Starting the cooking
- In a large pot, add 2-3 tablespoons of oil and sauté the red onion along with the green onion. Sautéing them will bring a delicious aroma to your soup.
- Add the carrots, then the chopped pepper, letting each vegetable soften slightly.

4. The rice and borscht
- In another container, bring the borscht to a boil. Once it has boiled a few times, make sure to skim off the impurities.
- When the vegetables in the pot have started to change color and become glossy, add salt to taste and the rice. Mix well.

5. Finalizing the soup
- Gradually add boiled water, about one liter, and let the soup simmer on medium heat until the rice is partially cooked.
- When the rice is half-cooked, add the chopped lamb's quarters. Gently stir and let it boil, covering the pot.
- After a few minutes, add the chopped tomatoes. Let it boil for a few moments, then pour in the borscht, adjusting the amount to your taste.

6. Serving
- Finally, sprinkle the chopped fresh dill, parsley, and lovage. Cover the pot with a lid for a few minutes so that the flavors blend perfectly.
- Red lamb's quarters soup is served hot but is also very good cold. It can be accompanied by a slice of fresh bread or polenta.

Practical tips
- Benefits of lamb's quarters: This plant is rich in vitamins A and C, iron, calcium, and antioxidants, making it an excellent ally for the immune system.
- Variations: If you like a more sour soup, you can add the juice of a lemon or a little vinegar, to taste.
- Combinations: Red lamb's quarters soup pairs perfectly with fresh sour cream or a drizzle of extra virgin olive oil for added flavor.
- Frequently asked questions:
- *Can I use another type of rice?* Yes, you can experiment with basmati or arborio rice for a different texture.
- *How can I store the soup?* The soup keeps well in the refrigerator for 2-3 days, and the flavor improves the next day.
- *What drinks pair well with this soup?* A dry white wine or a light beer are excellent choices.

Red lamb's quarters soup with borscht is a simple yet flavorful recipe, perfect for spring meals. With each serving, you enjoy not just a dish, but also the tradition and culinary culture that underlie this delicious soup. So, don't hesitate, gather the ingredients, and let's cook together! Enjoy your meal!

 Ingredients: 15 small bunches of red lamb's quarters or 10 larger ones, 1 red onion, 2 carrots, 1 parsnip, 3-4 green onion stalks, 3 large red bell peppers, 3 large tomatoes (I had about 15 cherry tomatoes), 1 celery root, 3 tablespoons of rice, 2-3 tablespoons of oil, 500-700 ml of homemade borscht, a bunch of fresh dill, a bunch of fresh parsley, 1 bunch of lovage (I had it frozen), salt (to taste)