Lamb's quarters and potato soup

Lamb's lettuce and potato soup – a delicious, healthy recipe, perfect for fasting days. This soup brings a touch of freshness in every spoonful, with a perfect combination of simple yet flavorful ingredients. So, let's discover together how to prepare this dish that will delight our taste buds and warm our souls.

Total preparation time: 45 minutes
Number of servings: 6

Ingredients

- 4 large bunches of lamb's lettuce (both red and white)
- 1 yellow onion
- 2 green onions
- 2-3 tablespoons of sunflower oil
- 2 medium carrots
- A slice of celery (about 50 g)
- 2 sprigs of lovage (or to taste)
- A bunch of parsley
- 4 large potatoes
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground pepper
- About 300 ml of borscht

Overview
Lamb's lettuce soup is a traditional recipe that has been cooked for generations. Lamb's lettuce, a nutrient-rich green plant, is often used in fasting dishes. It not only provides a distinct flavor but also a wealth of nutritional benefits, such as vitamins A, C, and K. Combined with potatoes and other vegetables, you will get a tasty and nourishing soup.

Step by step

1. Preparing the ingredients: Start by cleaning the vegetables. Chop the yellow onion and green onions finely. Peel and dice the carrots and potatoes, and chop the celery into small pieces.

2. Sautéing the vegetables: In a large pot, add the sunflower oil and heat it over medium heat. Add the yellow onion and green onions, along with half a cup of water. Let them sauté until they become translucent, which will take about 5 minutes.

3. Adding the root vegetables: Once the onion has softened, add the carrot, celery, and potatoes. Let everything simmer for about 10 minutes, stirring occasionally to prevent sticking to the bottom of the pot.

4. Including the lamb's lettuce: While the vegetables are sautéing, clean the lamb's lettuce, chop it finely, and add it to the pot. Season with salt and pepper, then add about 2000 ml of water (or enough to cover the vegetables). Let it boil over medium heat for 20 minutes.

5. Finalizing the soup: After the vegetables have boiled, add the finely chopped lovage and parsley, as well as the borscht. Let it simmer for another 5 minutes on low heat to allow the flavors to meld.

6. Serving: The lamb's lettuce soup is served hot, being delicious and nourishing. You can accompany it with fresh bread or polenta, and for an extra flavor, add a spoonful of sour cream.

Practical tips

- Fresh ingredients: Buy fresh lamb's lettuce that has green and tender leaves, as this will provide the best taste for the soup.
- Variations: If you want to experiment, you can add other vegetables, such as zucchini or spinach, to diversify the flavor of the soup.
- Storing the soup: Lamb's lettuce soup keeps well in the fridge for 2-3 days. The flavor will become even more intense as it sits.

Nutritional benefits
Lamb's lettuce is an excellent source of vitamins and minerals. It is rich in antioxidants, helping to strengthen the immune system and combat inflammation. Additionally, carrots and potatoes provide a good amount of fiber, making this soup not only delicious but also very healthy.

Frequently asked questions

1. Can I use other greens instead of lamb's lettuce?
Yes, you can replace lamb's lettuce with spinach or nettles, but the taste will be different.

2. How spicy will the soup be?
The spiciness level depends on the amount of pepper used. Adjust to your liking!

3. Is this recipe suitable for vegans?
Absolutely! All ingredients are vegan, and lamb's lettuce soup fits perfectly into a vegan diet.

Serving suggestions
For an extra flavor boost, try adding a few drops of balsamic vinegar or lemon when serving, which will enhance the soup's flavors. A green salad alongside will perfectly complete the meal, providing a crunchy contrast.

Lamb's lettuce and potato soup is more than just a dish; it is a culinary experience that connects us to traditions and reminds us of childhood flavors. So, embrace this recipe and savor every spoonful! Happy cooking and enjoy!

 Ingredients: Red and white chard 4 large bunches, Yellow onion 1 piece, Green onion 2 stalks, Sunflower oil 2-3 tablespoons, Carrot 2 pieces, Celery a slice of about 50 g, Lovage 2 stalks, Parsley 1 bunch, Potatoes 4 large pieces, Sea salt 1 teaspoon, Freshly ground pepper 1 teaspoon, Borscht about 300 ml.