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Red loboda soup with smoked ladder

Red loboda soup with smoked ladder


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We clean the vegetables, wash them under a stream of cold water, then cut them according to preference.

Carrot is passed on a small-mesh grater.

Cut the bacon into small cubes, put it in a pot with 1 tablespoon of oil and fry it together with the pieces of ladder until lightly browned.

Add chopped onion, chopped pepper, grated carrot, salt and pepper to taste.

Stir for about 5 minutes, then put about 3 liters of cold water, cover the pot and cook on the right heat until the meat boils.

Add the frozen loboda, mashed tomatoes and cook for another 20 minutes.

We put the borscht, we boil a few more.

Turn off the heat, add the chopped garlic and chopped greens.

Let the flavors blend for 5 minutes, then serve.

Good appetite!



LOBODA CIORBA

The first thought I had the other day when I admired with great delight the wonderful garden very well organized and full of flowers and vegetables of the parents of a very good friend, was the rich soup of loboda that our grandmother prepared every spring. when we went on vacation.

Besides all the "goodies" that were offered to me and for which I thank them once again in this way, especially knowing how satisfied I like to cook with natural and fresh ingredients, at that moment my mouth is already watering. imagining my soup full of loboda and vegetables with egg "rags" whose recipe I present below.

ingredients:

  • 350 gr. loboda
  • 2 carrots
  • 1 pc. celery
  • 3 pcs. green onions
  • 1 pc. leek (white part)
  • 1 cube Delicate vegetables
  • 300 gr. chopped tomatoes
  • 300 ml. borsch
  • 1 or
  • 1 link leustean
  • 1 link parsley

I start with the carrots and celery which I cut into suitable cubes and put them in the hot oil.

After a minute, add the finely chopped onion and leek, then let the vegetables soften a little under the lid.

When they are almost ready, dissolve the cube of Delikat vegetables in 500 ml. hot water and pour the stock formed over the vegetables.

I add the chopped tomatoes and prepare the loboda, which I rinse well, cut into smaller strands, then add it to the pot.

After about 10 minutes, while all the ingredients are boiling, add the boiled borsch separately and match the salt taste.

I leave the pot on the fire until it boils a few times and I put it aside.

After it rests a bit, beat the prepared egg and add it lightly to the soup, stirring constantly.

If you don't like "rags" or you want a fasting recipe, you can add a cup of rice 10 minutes before finishing the soup, in which case you can successfully get the same simple and rich loboda soup.

I finish my dish today with finely chopped greens and I hurry to put it on the plate to how well it smells.

And when I think about how much my grandmother struggled to "trick" us into eating by telling us how many vitamins from that "green" plate can help us grow big…

It can also be consumed cold…. Straight from the fridge… it is even more delicious during the summer.


Loboda soup with larch and rice, fasting recipe

Loboda soup with larch and rice, fasting recipe, a recipe made in spring-summer, a healthy, tasty, dietary, vitaminizing & hellip recipeWritten and video recipe step by step.

Bring water to a boil, add onion, bell pepper and carrot to the water. You can also add parsley root, celery root or parsnip root, or vegetable soup ready in the fall. We put all the vegetables in cold water, so everything will boil together and we will have a tasty juice.

We add the washed rice, I added 50 g, but you can use 200-300 g of diced potatoes or pasta, homemade noodles, whatever you want.

Add the tomatoes in their own juice, let everything boil for 10 minutes.

Fill with water, always put only hot water, at the end we must have about 4 liters of soup, ie 10 servings.

When the rice is cooked, add borscht and a teaspoon of salt. After boiling, taste and adjust the taste of salt and borscht, if needed.

I make a little borscht at home, it's not hard at all and it's a goodness. In summer we like to drink it like lemonade, cold, sweetened with a little honey & # 128578 Click the picture and find the recipe:

That's it, our borscht is ready, we can stop the fire. Now we put the loboda and the fresh larch, we let everything infuse, that's all.

Tips from Gina Bradea

You can also sour soup with sour fruits: corcoduse, greens, apricots, agurida or sorrel leaves.

The same is done with stevia, nettle or spinach soup.

If you do not fast, in the end you can break a few eggs, make eggs laid in soup. Or add 1 tablespoon of yogurt or sour cream to the plate.

Serve hot or cold borscht with bread or polenta , with dried or green onions, as desired & # 128578

I invite you to see the video recipe below.

& # 539 recipes with Gina Bradea & raquo Recipes & raquo Loboda soup with larch and rice, fasting recipe


Loboda soup

I have to be honest with you: in our house the wolf was not cooked, neither the mother nor the grandparents were wolf fans and in conclusion, we met the wolf very late. But, if you like lettuce soup, you will definitely like loboda soup, because they have a somewhat similar taste. Luca ate this soup very well, especially if I seasoned it with a little yogurt for him. There are many variants of werewolf soup, I'm waiting for you to tell me yours, right?

Ingredient:
& # 8211 5 links loboda (red and green)
& # 8211 a leurda tie
& # 8211 300g peasant ham (optional)
& # 8211 2-3 carrots
& # 8211 a parsley root
& # 8211 a can of rice
& # 8211 a bunch of green onions
& # 8211 3-4 celery stalks or celery
& # 8211 4 cloves of garlic
& # 8211 juice from a lemon
& # 8211 5 tablespoons oil
& # 8211 4 liters of water
& # 8211 a link of larch
& # 8211 salt to taste

In the pot in which we are going to make the soup, heat the oil and fry the diced peasant ham. When lightly browned, add finely chopped green onions. After another two minutes, add the grated carrot and parsley root. Mix well, then it's the turn of the rice, well chosen and crushed, to make its way into the soup pot. Heat the rice for about two minutes, stirring often, then add, finely chopped. Fill with water, add salt to taste and let the soup boil for the first time.

Meanwhile, wash the loboda and leurda very well and chop them according to your preferences. I like to chop them very finely, also because Luca eats much easier, but I ate the soup in which the werewolf leaves were left whole. When the soup has boiled for the first time, add the loboda, the dirt and the garlic given on the small grater, and let the soup boil for about 15-20 minutes or until the loboda and all the ingredients are cooked. Season the soup with lemon juice and at the last boil add the washed and finely chopped larch.

In the end, if you want, you can straighten the soup with sour cream and egg yolk, but we left it like this, & # 8220chink & # 8221, with the possibility for everyone to add their own cream to taste. This is the werewolf soup in the Teo version. I can't wait for you to tell me how to make loboda soup at home. You're welcome!


Saute onions in oil and water in equal proportions. Add the carrot, celery and bell pepper, all chopped into small cubes and the smoked ribs cut into suitable pieces.
Bake together for 1 minute, stirring constantly, then pour hot water to cover everything.
The soup is left to simmer until the vegetables and meat are half cooked.
Now add the finely chopped cabbage, tomato juice, salt and pepper to taste. Boil for another 15-20 minutes, then add the borscht or cabbage juice (cooked first separately).
After two or three more boils, the fire stops. Sprinkle on top, finely chopped green parsley and a little dried thyme.

Serve with sour cream and hot peppers.


The two functions that attract me the most to the Philips Multicooker are:
-Technology with 3D heating. The heat acts evenly and there is no need to mix in the food.
- The 12 different cooking programs that can fulfill all the family's cravings.


Red wolf soup with smoked ribs

Today I decided to make loboda soup absolutely by chance, even full of nerves because I'm kind of like Gica and Gigi against. Usually, I go against the wind, not in a direction with it. How something appears on the market, pac! everyone assaults the poor ingredient & # 8230.I do too, don't get me wrong, but it bothers me somehow when I see the internet full of only wolf soup & # 8230.and cakes (during this period). I'm tired of cake just seeing other people. Honestly, I look with admiration and lust and a land of envy & # 8230. Because I do not have time to start kneading. When you're gone with sorcova like me, it really takes time to make cakes: an old saying from us says that the dough is ready when the beam drips. Noah, and the beam doesn't drip so easily when you knead with Kitchen Aid or other mixers, I have to take it in my hand until I feel every existing muscle. And until the gluten disintegrated ("the gluten network was formed") and the fathers :).

Returning to the werewolf soup, despite my spite, I didn't want to do it and here it is, sir, why don't you run away! And not only did you do it, but you put it on the net. So! So, the deed done, the recipe below). Let me tell you, however, what I was going to do with the loboda, that it just didn't come alone in my fridge: yes, in my initial plan it was meant to be a filling for some Transylvanian pies, as our neighbor Aunt Aurica did, but what see?! He chose another destiny in favor of the destiny of our figure. That deah, that word & # 8230 to pies before, to war back no longer applies too much & # 8230


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What ingredients do we use for the loboda, stevia or nettle soup recipe?

  • -2 large stevia bundles, or 2 good nettle or loboda hands
  • -1 large onion or 1 generous bunch of green onions
  • -1-2 carrots
  • -1 bell peppers (optional)
  • -root (celery, parsley, parsnip)
  • -50 g of rice
  • -bag or lemon juice, cabbage juice
  • -salt
  • - hot peppers (optional)
  • -leustean, dill, green parsley

1. Finely chop the onion and finely diced celery and carrots (they can also be grated). Cook the onion in a soup pot, in a tablespoon of oil for a minute, then add the garlic, followed by the celery and carrot.

2. Then add the washed and chopped stevia. According to preference, preference, you can remove by cutting the center of each leaf, if it is more woody.

3. Fill with 2-3 liters of water, depending on the capacity of the pot and the amount of stevia, then let the stevia burn for 15-20 minutes.

4. Once the stevia is cooked, add the borscht and broth and match the salt soup. If you plan to make a smoked stevia soup, add the diced smoke 10 minutes before stopping the fire, just before the borscht and broth. Sprinkle the finely chopped larch as soon as you turn off the heat and cover the stevia soup.

5. Serve the stevia soup as such or with a boiled egg for each serving.


Video: Fall Soup - 3 Delicious Ways (December 2022).