Loboda Soup

 Ingredients: - 3 green onions; - 1 carrot; - 6 medium potatoes; - 1 bell pepper; - 1 piece of celery; - 50 g of rice; - 250 ml of whey (or 100 g of sour cream); - 250 ml of bran borscht; - 500 g of lamb's quarters; - salt; - oil; - a few leaves of lovage; - a few sprigs of parsley.

Hello! Today I want to present you with a traditional Romanian recipe, perfect for this time of year when fresh vegetables and greens appear on our tables. We are talking about borscht, a dish that is not only delicious but also extremely nutritious, due to the large amount of vegetables used and the bran borscht with which it is soured. This recipe has the gift of bringing the family together at the table, and the aromas that come from the pot will fill the entire house.

To begin, we need to prepare the ingredients. Depending on everyone's preferences and what we find at the market, we can add or substitute the vegetables indicated in the recipe. So, we wash the vegetables well, peel them carefully, and rinse them again to ensure they are clean. Then, we let our imagination run wild and cut them into cubes, strips, or grate them, depending on the desired style.

In a cooking pot, we put a little oil, and after it has heated up, we add the vegetables one by one, respecting a pause of about five minutes between each addition. We start with the potatoes, followed by the carrot, celery, and finally, the green onion. Once these vegetables are added, they are lightly sautéed to release their aromas. We extinguish everything with a little warm water, add salt, and let it simmer on low heat, covering the pot.

In the meantime, we take care of the lamb's quarters. We carefully clean it, wash it in several waters to ensure that no impurities remain, and then cut it into strips of 1-2 cm. This is added to the pot with the vegetables along with the rice, which we previously washed in cold water to remove excess starch. We let everything simmer covered, over medium heat, to allow the flavors to blend naturally.

When the vegetables are well cooked and the rice has swollen, we add the bran borscht, which we cooked separately, being careful to adjust the sourness to personal taste. Finally, we pour in the warm whey for an extra flavor and nutrients. Don't forget to adjust the salt and add fresh greens, such as dill or parsley, to complete this tasty dish.

And here it is, the borscht is ready! It is served hot, alongside a slice of polenta or with a spoonful of sour cream, according to preference. Enjoy your meal!

 Tags:  onion greenness rice soups potatoes borscht pepper oil sour cream vegetarian recipes recipes for children recipes for diabetics recipes for hepatitis recipes for hypertensives fat-free recipes