Traditional recipes

Soup from A to Z

Soup from A to Z


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Cut all the vegetables as for the soup.

Saute onion and garlic in oil

Add the tomatoes that you can mix or squeeze in a fist so that they are not so large pieces.

Add the rest of the vegetables and water.

Keep it on the fire for about 20-30 minutes and 10 minutes before it is ready add the alphabet paste.

After it is ready, take it off the heat and add the parsley.


Tomato soup in the off-season

For a tomato soup you don't have to wait for summer. You don't even have to put in those imported tomatoes in the middle of winter, with a rubbery taste and similar texture.

What do you need?

  • Some basic vegetables: carrots, parsnips, celery, onions, bell peppers. You can find them fresh at the market, or you can use a mixture of frozen vegetables, which you just have to boil. A 400 g bag is enough for 4-6 servings of soup
  • 1 can (400 g) whole tomatoes in its own juice
  • I put 1 piece of celery of about 100 g (optional) because it was in the area
  • 100 g round grain rice
  • 1 teaspoon tomato paste (24%)
  • 1 teaspoon dried basil
  • salt, pepper - to taste.

How do you proceed?

  • Rinse rice in 2 - 3 waters boil separately in 1 L of water: boil in boiling water and boil for 15 - 20 minutes, then drain
  • Celery cut into small cubes boil for 5 minutes in 1.5 L of boiling water, then add the rest of the frozen vegetables, and simmer for another half hour
  • Add the contents of the canned tomatoes, tomato paste and dried basil and cook for another 5-10 minutes
  • Mix the vegetables with a vertical mixer until a fluid paste is obtained (adjust the consistency with hot water, if necessary)
  • Bring the mashed soup to a boil, add the rice, bring to a boil and match the taste of salt and pepper.

It can be served hot or cold.

Have fun and see you healthy again!


Along with leurd and nettles, loboda is one of the most beloved spring plants. One of the most popular loboda recipes is loboda soup. This can be done in several ways, depending on tastes and preferences. In addition to the much-loved werewolf soup, there are other dishes that are just as popular.

Red wolf soup

Red wolf soup
  • 5-6 bundles of red wolf,
  • two bunches of green onions,
  • two bunches of green garlic
  • a carrot
  • lemon juice (or to taste)
  • a larch connection

Wash the loboda well in a few waters, then cut it faithfully and set it aside. Meanwhile, cut the green onion and green garlic into slices, grate a carrot or cut. Saute the onion very little, in 4 tablespoons of oil, add the garlic, the carrot, then pour the water. The vegetables are boiled and after they are cooked, then the loboda is added and left to boil for a few minutes. Put the juice from a lemon, and at the end add chopped larch.

Wolf soup with rice

Wolf soup with rice
  • 5 green and red loboda links
  • 500 ml borscht or sour cabbage juice
  • 1 onion
  • 1 link green garlic
  • 1 tablespoon rice
  • 1 yolk
  • 100 ml cream
  • 1 link green dill
  • salt
  • pepper

Boil the rice in 2 liters of water together with the cleaned and finely chopped onion. Add salt and, when the rice is half cooked, place the loboda leaves, washed and cut into larger strips. When the ingredients have softened, add the borscht or cabbage juice and, before serving, after removing the pot from the heat, gradually put the yolk mixture with the cream in the soup. Sprinkle with chopped green dill.

Wolf borscht

Wolf soup
  • 7-8 bundles red loboda
  • 1 link green onions
  • 2-3 potatoes of the right size
  • 2 carrots
  • 1 larch connection
  • 1 parsley link
  • salt
  • pepper
  • 2 teaspoons olive oil
  • 3-5 tablespoons sour cream
  • 500 ml borscht

Wash the loboda well and put it in about 2 liters of boiling water with a teaspoon of salt. . Bring to the boil and remove from the pot in which it boiled, then drain in a sieve.

Wash onions, carrots and potatoes, cut into suitable cubes and bring to the boil. After they have boiled, chop the loboda and place it over the cooked vegetables. Season with salt and a little pepper and bring to the boil.

Separately, bring the borscht to a boil and add it to the pot with the werewolf soup. Add plenty of larch and parsley and serve with sour cream.

Wolf soup with rags of egg

Recipes with loboda & # 8211 Wolf soup with egg and cream
  • 2-3 ties red loboda
  • 1 dill link
  • 1 parsley link
  • 1 bunch green onions
  • 1-2 potatoes
  • a carrot
  • a bleach
  • 1-2 eggs

Chop the vegetables and boil in water with a pinch of salt. The red lobster is washed well and cut into wide strips. Then, separately, boil the borscht. Stir everything and cook for a few more minutes. Separately, beat the eggs.

Pour the eggs little by little into the borscht, stirring with a fork. Coagulated egg scraps will result, like smaller noodles. Loboda soup can be served with sour cream or polenta.

Cream of wolfberry soup

Cream of wolfberry soup
  • 1 kg green (or red) wolf
  • 2 bunches of green onions
  • 1 bunch parsley
  • 2 dill ties
  • salt
  • 1 white pepper powder
  • 2 teaspoons flour
  • 2 teaspoons oil

The well-washed lobster is boiled in salted water. It should boil for a few minutes, and after it has softened, it is allowed to drain in a sieve. Wash green onions and greens and finely chop. In another pot put the oil, chopped greens, simmer and add the flour, stirring constantly. Pass the boiled lobster with a blender and mix with the greens and juice in which the loboda was boiled. Season with salt and a pinch of white pepper. The loboda cream soup is garnished with green parsley and dill and served hot with croutons.

Wolf pie

Recipes with loboda & # 8211 Pie with loboda
  • pie sheets
  • 7-8 bundles of loboda
  • 1 onion
  • 1 glass of oil
  • 3 tablespoons rice
  • greenery
  • pepper
  • salt

The loboda is washed in some water, chopped. Finely chop the onion in hot oil, then add the loboda and rice. Boil for 10 minutes, add finely chopped greens, season with salt and pepper. In the tray greased with margarine, spread 3-4 sheets of pie individually greased with melted butter or oil, spread the loboda filling and put another 2-3 sheets of dough on top. Sprinkle with a little water. Leave in the oven on the right heat for about 40 minutes.

Sarmale in wolf leaves

Recipes with loboda
  • 10-12 bundles of loboda
  • 700 g of minced beef
  • 2 red onions
  • 2-3 cloves of garlic
  • 1 cup of rice
  • 2 eggs
  • 2-3 tablespoons of broth
  • spices- thyme, ginger, allspice, basil.
  • 1 liter of borscht
  • salt pepper

Chop the onion, grind the garlic and mix with the minced meat, with the well-washed rice before. Then mix the eggs, broth and spices.

Wash the loboda leaves well, then scald them for 1 minute in borscht. Then they overlap 3-4, depending on the size. They are held in the hand and a spoonful of meat is placed in them, after which the leaves are wrapped like cabbage leaves. Place the sarmales in the pot, add the borscht and a little salted water (or beef soup). Leave it to boil, in the oven, over low heat, for about 2 hours. Serve with yogurt and polenta.

Garlic puree with garlic

Garlic puree with garlic
  • 5 bundles of green or red loboda
  • a bit of water
  • 3-4 cloves of garlic
  • a little bit of oil
  • 1 teaspoon flour
  • 2 tablespoons sour cream

The well-washed and tailed lobster is scalded a little in a saucepan. Then drain the water. Separately, fry the garlic a little, add a little of the water in which the loboda was boiled, then mix the flour. At the end, mix the cream, loboda and garlic. It can be served with polenta.

Lobster tart

Recipes with loboda & # 8211 Tart with loboda
  • 3-4 bundles of wolf leaves 150 gr flour
  • 150 gr yogurt
  • 2 eggs
  • 2 lg olive oil
  • 70 gr sweet or curd cheese
  • 1 green onion
  • dill
  • 1 teaspoon baking soda or baking powder

Put the flour in a bowl and mix with the loboda leaves, which have been washed and chopped. The baking powder is also mixed with the flour. The baking soda can be put in yogurt.

Add chopped green onions, dill and cheese. Place the beaten eggs with the yogurt and olive oil on top. Put the whole mixture in the pan and put it in the oven. Leave in the oven until lightly browned on top.

Wolverine salad

Wolverine salad
  • 3 bouquets of red loboda
  • a hand leaves fresh spinach
  • a bunch of radishes
  • half a head of lettuce
  • 2-3 sprigs of green onions
  • lemon juice
  • olive oil
  • salt to taste

All leaves, onions and radishes are washed well and cleaned. Chop the greens and onions coarsely and cut the radishes into slices. Put the oil, the juice of a lemon, salt and salad is ready.

Red lobster food with rice

Beetroot Risotto with Edible Flowers and Parmesan Cheese made with Organic Beet in Black Ceramic Bowl. Healthy Organic Food.

Ingredients lobster food with garlic:

  • 150 g of rice
  • 1 carrot
  • 1 onion
  • 1 string green onion
  • 1 bunch parsley
  • 1 green loboda link
  • 50 gr butter
  • vegetable or poultry soup
  • oil, salt, pepper

Preparation for rice loboda food:

Peel and finely chop the onion. Carrot is put on a small grater. Heat a tablespoon of oil in a pan and sauté the onion and grated carrot. We give a pinch of salt and a pinch of ground pepper. When the onion becomes transparent, place the previously washed rice in cold water. Stir to coat the oil in the rice and cook for 2 minutes. Add a soup polish (we can use water if we don't have soup) and let the rice absorb the soup. Add the second polish and do the same. We continue until the rice becomes fluffy. We will use a triple amount of soup compared to the amount of rice.

After the rice has absorbed almost all the soup, we turn off the heat. Immediately add the butter, green onions and chopped parsley, mix and put a lid on the pan. Leave the pan covered for 5 minutes, so that the rice absorbs all the soup. Meanwhile, wash the werewolf leaves and remove the stems from which they are attached. Lift the lid off the pan and add the loboda leaves, stirring gently so that they are incorporated into the still hot pilaf. Replace the lid and let the taste of the pilaf round for another 5 minutes.

Lobster food with garlic

How to prepare loboda food with garlic:

In a bowl put boiling water, about 2 centimeters. When the water boils add the loboda, put a lid on and let it simmer for 2-3 minutes.

Separately, put 2 tablespoons of oil in a saucepan. Heat the oil and add the finely chopped garlic. Chew for 15-20 seconds until the oil is flavored and the garlic does not taste bitter from over-frying.

Over the garlic thus prepared, add the loboda from the other bowl. Season with salt and pepper to taste.



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