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Potato soup with loboda

Potato soup with loboda



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We clean and wash the vegetables.

Finely chop the onion, diced bell pepper, grate the carrot on a large grater, and cut the potatoes into slightly larger cubes.

In the hot oil, heat the carrot first, then the onion and the bell pepper. When the vegetables are soft, turn off with water. When the water starts to boil, add the potatoes, salt, thyme and bay leaf. When the potatoes are soft, add as much water as needed, season with salt, pepper and add the finely chopped loboda.

Boil for a few minutes, until slightly softened and season with sour cream mixed with the yolks.

Add the larch and turn off the heat.


Red wolf soup with borscht

This soup is actually spring soup & # 8230 In tune with spring & # 8230Extremely colorful, with lots of vegetables, aromatic, nutritious, very healthy & # 8230If you want a detoxification of the body by feeding and cleansing the blood you must do so .

This spring plant, loboda, contains vitamin C, in higher concentration than kiwi and lemon, is a powerful antioxidant, responsible for destroying toxins accumulated in the body. Loboda also contains significant amounts of vitamin K, which helps increase the strength of blood vessels, reducing the risk of stroke and improving heart function. Iron deficiencies can be solved by consuming loboda spring. In all three variants, with green, red-purple or slightly yellow leaves, loboda is recommended in detoxification cures due to its properties to nourish the blood and cleanse it through its diuretic and slightly laxative actions, protecting it from harmful cholesterol. The pigments contained in loboda slow down the aging process and facilitate cell regeneration.

As much as a theory, let's get to work now and bring the health and colors of spring to our plates & # 8230

ingredients

  • 20 bundles of red wolf (at this time of year traders noetthree sell "truffles" at very low prices)
  • 1 red onion
  • 2 carrots
  • 1 parsnip
  • 3 & # 8211 4 green onions
  • Mare big red pepper
  • 3 large tomatoes (I had about 15 cherry tomatoes)
  • ¼ celery root
  • 3 tablespoons rice
  • 2-3 tablespoons oil
  • 500 - 700 ml homemade borscht
  • ½ green dill link
  • ½ green parsley link
  • 1 larch link (I had frozen)
  • salt (to taste)

Method of preparation

& # 8211 Wash very well loboda, choose healthy leaves (if appropriate) and scald for 2-3 minutes in boiling water. Remove the loboda and place in a sieve until cool.

& # 8211 While the loboda cools, clean and wash all the vegetables as well as the rice.

& # 8211 Cut into small pieces (cubes, as appropriate) onions, carrots, parsnips, green onions, peppers, celery, tomatoes (which have been peeled before) and greenery (dill, parsley, larch).

& # 8211 When the loboda has cooled and drained enough to be handled, cut into strips and set aside.

Put all the vegetables in a pot, one by one, to simmer and soften each one a little, in the following order: red onion and green onion, carrot, then pepper.

& # 8211 Meanwhile, boil the borscht, let it boil for a few minutes and froth well.

& # 8211 When the vegetables have started to change color and bottle a little, add salt, add the rice, gradually add a little boiled water and leave it on the right heat until the rice is half cooked.

& # 8211 When the rice is half cooked, add the chopped loboda, add about 1.0 liters of boiled water and let it boil covered, until the vegetables and rice are cooked.

& # 8211 Put the tomatoes, let them boil for a few minutes and add the borscht, gradually, according to taste and preference, leaving the soup on the fire to continue to boil a few times, until the soup is ready.

& # 8211 Sprinkle with freshly chopped dill, parsley and green larch and keep the pot covered with the lid for a few minutes.

& # 8211 Wolf's soup is served hot, but it is very good and cold.

-The water in which the wolf is scalded, I advise you not to throw it away. You can consume it as such, instead of water, to benefit from all the qualities and influences of the wolf on the body. I did not put it in the soup, to avoid the "unnatural" color of the soup: red - purple.

-If you want, if you don't like the color, you can use some of the water in which you scalded the lobster in the soup.


Goose soup with stevia and loboda


Stir the stevia and loboda with a little oil.

Add the carrot, celery and onion and sauté together for a while.

Potatoes can also be added to harden now.

In parallel, boil the goose meat in salted water for about 30-40 minutes.
After boiling, remove from the pot and remove the meat from the bones.

Add back to the boil with the hardened vegetables and continue cooking under pressure for about 10 minutes.

Stir in the egg, add the finely chopped larch and the pre-cooked borscht.

It is still boiling and it's ready.

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