New recipes

Loboda soup

Loboda soup

Wash the werewolf leaves well and let them drain.

Chop the onion, carrot and parsley root and lightly fry them in hot oil, but also add a few drops of water, to avoid that taste of frying, which is harmful to the body.

When they are easily penetrated, sprinkle over them and a little salt.

Chop the loboda into strips and add it over the lightly penetrated vegetables, mix them a few times and complete with hot water.

Let the soup boil for about 20 minutes, then add the tomatoes and after 10 minutes, add the pickle juice.

I really like sour soups with pickle juice, which is slightly spicy, slightly sweet and slightly sour.

Leave the soup on the fire for another 5-10 minutes, then, after turning off the heat, add a beaten egg and lightly diluted with hot juice and finely chopped greens.

Loboda soup is very good both hot and cold from the fridge.

May it be useful to you!


Put a pot with 2 l of water to boil.

Wash the werewolf leaves well in 2-3 waters and let them drain.

Peel an onion, finely chop it and put it to harden in hot oil. We only leave it until it starts to become glassy.

Add the diced and chopped carrot and mix with the onion. Add a few drops of hot water.

When the carrot is slightly penetrated, add the tomato paste with the peppers and mix well all the ingredients in the bowl.

Let the sauce boil for 4-5 minutes, then add the rice and top with hot water.

When the rice is almost hydrated, add the chopped loboda fringes, and after 5 minutes, add the pickle juice.

We leave sour wolfberry soup with pickle juice boil for at least 10 minutes, during which time we match the taste with salt.

Then turn off the heat and add the chopped green larch.

We serve delicious sour lobster soup with pickle juice, with green onions, or with red onions.

It is tasty both hot and cold.

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Wolf soup - Recipes

I'm doing a show on TV
Chefs with free mouths
The ones on the set are blushing
Like werewolf soup.

What you need for 6 servings (picture 1)
& # 8211 5 links loboda
& # 8211 200 gr smoked (I used ham)
& # 8211 2 carrots
& # 8211 2 medium onions
& # 8211 1 green onion link
& # 8211 1 piece parsley root
& # 8211 1 piece parsnip
& # 8211 juice from a lemon
& # 8211 salt, pepper to taste
& # 8211 100 ml oil
& # 8211 2 eggs (pt zdrente)
& # 8211 optional sour cream

Work plan:
& # 8211 wash and finely chop the loboda. The rest of the vegetables are cleaned and chopped.
& # 8211 Heat the ham in oil, then add water (picture 2) and gradually the onion, carrot and the rest of the vegetables (pictures 3 and 4).
& # 8211 Let it cook for about 10 minutes on the fire, then add the chopped loboda (picture 5).
& # 8211 Let it cook until the vegetables are done (about 30 minutes), season to taste, add the lemon juice.
& # 8211 Towards the end we beat the 2 eggs (picture 6) and add them to the soup, forming those rags (picture 7).
Serve with or without sour cream (pictures 8 and 9).
& # 8211 Have fun!

Preparation time: 50 minutes
Price: 2 lei / serving (may vary depending on where you take the ingredients)


Sour wolfberry soup with pickle juice

After so many heavy dishes at the Easter holidays, this sour lobster soup with pickle juice is a real delicacy.

And because I did too beef salad, juice from pickles I kept it because the soups are very good for sour.


Wolf soup

Heat a pot for soup (mine has a capacity of 4 l). Put the 2 tablespoons of vegetable oil and fry the chopped vegetables, ie onion, carrot and celery. About 2-3 minutes.

Chop the onion and green garlic and add them to the pot.

Once soaked and hardened, we pour over the vegetables, in the soup pot, the 2 liters of water, which until now have been heated. Boil until the vegetables are cooked. It should not take more than 15 minutes.

During this time, we continue to boil the borscht.

If you prefer the sour version with green crocodiles, in a liter of water, put a handful of green crocodiles and let them boil until soft. We then drain the juice and pass the corcodus through a sieve, removing the seeds and the peel.

Add borscht or sour crocodile juice to the soup pot.

We wash and clean the thick loboda tails. We chop it coarsely. We do the same with the leuşean.

Put the wolf leaves in the pot, turn off the heat and add the larch.

This is also for a spring soup, which we can also eat cold.

If you want, you can beat two eggs in it, before putting the loboda or, when serving, put a spoonful of cream or yogurt on the plate.


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!


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!


Wolf soup

Heat a pot for soup (mine has a capacity of 4 l). Put the 2 tablespoons of vegetable oil and fry the chopped vegetables, ie onion, carrot and celery. About 2-3 minutes.

Chop the onion and green garlic and add them to the pot.

Once soaked and hardened, we pour over the vegetables, in the soup pot, the 2 liters of water, which until now have been heated. Boil until the vegetables are cooked. It should not take more than 15 minutes.

During this time, we continue to boil the borscht.

If you prefer the sour version with green crocodiles, in a liter of water, put a handful of green crocodiles and let them boil until soft. We then drain the juice and pass the corcodus through a sieve, removing the seeds and the peel.

Add borscht or sour crocodile juice to the soup pot.

We wash and clean the thick loboda tails. We chop it coarsely. We do the same with the leuşean.

Put the wolf leaves in the pot, turn off the heat and add the larch.

This is also for a spring soup, which we can also eat cold.

If you want, you can beat two eggs in it, before putting the loboda or, when serving, put a spoonful of cream or yogurt on the plate.


Red loboda soup & ndash your source of vitamins

Let me not forget to mention that, red loboda soup it is also very healthy, like any other vegetable soup. Another reason to love this food.

Ingredient:

2 kg loboda
1 liter bag
A big onion
A bunch of parsley
A leustean connection
A glass of sour cream

Here's how to prepare it werewolf soup:

Loboda must be very well washed in a few jets of cold water to completely remove the sand from the leaves. Boil 2 liters of water in a pot. While the water is on the fire, cut the loboda into fairly large pieces and chop the onion. When the water starts to boil, boil the onion with the onion. Loboda will boil for 20 minutes, after which the borscht will be added. When you're close to setting fire, it fits red loboda soup of taste and adds greenery.


Red loboda soup with borscht

ingredients
15 small bunches of red onion or 10 larger, 1 red onion, 2 carrots, 1 pasta & acircrnac, 3 - 4 green onion rings, & frac14 large red pepper, 3 large tomatoes (I had about 15 cherry tomatoes), & frac14 celery root, 3 tablespoons rice, 2-3 tablespoons oil, 500 & ndash 700 ml homemade borscht, & frac12 link green dill, & frac12 link green parsley, 1 link larch (I had frozen), salt (to taste)

Difficulty: Average | Time: 1h


Wolf soup with rice and larch

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