Lamb's quarters soup

Loboda soup is a traditional recipe, loved by many, that brings together the fresh flavors of vegetables and greens, offering an unmistakable taste and savor. This soup can be considered a true treat for the taste buds, as well as an excellent source of nutrients. Whether you enjoy it warm on a cool day or cold as an appetizer, this simple recipe is meant to bring a smile to your face. Here’s how you can prepare it step by step!

Total preparation time: 1 hour
Number of servings: 4-6

Ingredients
- 3 medium carrots
- 1 parsley root
- 1 parsnip
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 50 ml sunflower or olive oil
- 1 bunch of red loboda
- 1 bunch of green loboda
- 2 bunches of green onions
- 20 cm leek (white part)
- 1 bunch of wild garlic
- 1 bunch of fresh parsley
- 1 bunch of lovage
- 1 bunch of dill
- 2 ripe tomatoes
- 1 tablespoon of tomato paste
- 1 small cup of rice (about 150 g)
- 1 liter of cabbage juice (or borscht)
- 1 packet of vegetable seasoning
- Pepper to taste
- Salt, if needed

Preparation

1. Prepare the ingredients: Start by peeling the carrots, parsley, and parsnip. Cut the carrots, parsley, and parsnip into thin rounds. This will help cook the vegetables evenly. Wash the peppers, remove the seeds, and cut them into cubes. Clean the onion and leek and slice them into rounds, and wash the loboda and wild garlic well, then cut them into strips.

2. Sauté the vegetables: In a larger pot, add the oil and heat it over medium heat. Add the onion and leek, sautéing them for 2-3 minutes until they become translucent. Then, add the carrots, parsley, parsnip, and cut peppers, continuing to sauté the mixture for another 3-4 minutes. This step will enhance the flavors of the soup.

3. Boil the vegetables: Add water (about 1.5-2 liters) to the pot, along with the vegetable seasoning and pepper. Let it simmer on low heat for 20 minutes, allowing the vegetables to soften and release their flavors.

4. Add the rice and greens: After the vegetables are cooked, rinse the rice in several waters to remove excess starch. Add the rinsed rice, loboda, wild garlic, and diced tomatoes. Boil the mixture for 15 minutes, until the rice is nearly cooked.

5. Finish the soup: Add the tomato paste and cabbage juice, adjusting the amount of juice according to how sour you want the soup. Let it simmer for another 5-10 minutes, until the rice is fully cooked. Before turning off the heat, add the chopped greens (parsley, lovage, and dill) for an extra touch of freshness.

6. Serve the soup: Loboda soup can be served warm or cold, plain or with a spoonful of sour cream on top, which will add creaminess. An interesting option would be to serve it with toasted bread croutons or a slice of freshly baked homemade bread.

Useful tips
- Enhancements: If you want a smoky note, you can add a few cubes of bacon or sautéed kaizer at the beginning of cooking. The aroma will completely transform the soup, adding a deep and complex flavor.
- Vegetarian option: The soup can easily be adapted for a vegetarian diet by omitting animal products and using a tasty vegetable base.
- Weight and calories: A serving of loboda soup has about 200-250 calories, depending on the amount of oil and sour cream used. It is a recipe rich in vitamins, thanks to the vegetables and greens, and is also a source of fiber.

Frequently asked questions
1. Can I use other vegetables? Of course! You can experiment with your favorite vegetables, such as zucchini or spinach, to create a personalized version.
2. How long does the soup last? Loboda soup keeps well in the refrigerator for 2-3 days. It can be reheated without issues.
3. Can I freeze the soup? It is recommended not to freeze the soup, as the rice may become mushy upon thawing. You can freeze only the vegetable base and add fresh rice when cooking.

Loboda soup is not just a simple recipe, but a culinary experience that connects you with nature and gastronomic traditions. So, enrich your meal with this delicacy full of flavor and aromas! Enjoy your meal!

 Ingredients: 3 carrots, 1 parsley root, 1 parsnip root, 1/2 red bell pepper, 1/2 orange bell pepper, 50ml oil, 1 bunch of red orach, 1 bunch of green orach, 2 bunches of green onions, 20 cm leek (white part), 1 bunch of wild garlic, 1 bunch of parsley, 1 bunch of lovage, 1 bunch of dill, 2 tomatoes, 1 tablespoon tomato paste, 1 cup of rice, 1 liter of cabbage juice (or borscht), vegeta, pepper, salt if needed (but it isn't)

 Tags:  lamb's quarters soup