Loboda Soup with Omelette

 Ingredients: a bunch of lamb's quarters (red preferred), a red onion (dry), two carrots (fresh), a root of parsley (thinner), a root of parsnip (the tip part), a handful of rice, a tablespoon of tomato paste, 2 tablespoons of oil, 3 liters of water, salt - to taste, 2 eggs - for the omelette, flavored vinegar to sour - to taste.

Wash the vegetables carefully, ensuring that you remove any impurities or pesticide residues. Start by peeling the carrots, celery, and parsley, using a sharp knife to remove the skin. After you have peeled the vegetables, slice the carrots and celery into thin slices, about 2-3 mm thick, to allow for even cooking. The onion, with its intense flavor, should be finely chopped so that it integrates perfectly into the dish, adding a special taste.

The leaves of lamb's quarters are an excellent choice to enrich the dish, and to use them, select the most tender leaves from the stem. Make sure to keep part of the stem as well, especially from the top, as this adds an interesting texture. After selecting them, wash the leaves in several waters to ensure that you remove all the dirt.

In a large pot, bring water to a boil. When the water reaches boiling point, add the chopped vegetables: carrots, celery, and onion. Cover the pot with a lid and let the vegetables boil for 8-10 minutes until they become slightly soft but not fully cooked, as you will be adding the other ingredients next.

Once the vegetables are boiled, it’s time to add the lamb's quarters cut into strips about 1 cm wide. This will add a note of freshness and vibrant color to the dish. Also, add the chosen and well-washed rice, which will become the base of this dish. Don’t forget to add the tomato paste, which will give a rich flavor and an attractive color. Let it boil for another 10 minutes, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot.

Finally, adjust the dish with salt to taste and turn off the heat. While the food cools slightly, prepare a simple omelet from eggs. Beat the eggs in a bowl, add a pinch of salt, and pour the mixture into a heated non-stick skillet, allowing them to cook evenly on both sides. Once the omelet is ready, roll it tightly and cut it into thin strips, which will be added at the end to the vegetable dish, bringing a delicate note and a pleasant texture. Place the dish on plates and add the omelet strips on top for a special aesthetic appearance. Enjoy your meal!

 Tags:  eggs onion greenery carrots rice soups tomatoes broth oil gluten-free recipes lactose-free recipes vegetarian recipes omelette