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Wash the lobster in cold water, clean the tails, then cut into small pieces.
Finely chop the onion and grate the carrot.
Cook in a pot, in a tablespoon of oil and a tablespoon of water, then put 2 liters of water, salt, pepper, dehydrated vegetables and simmer for 15-20 minutes, until ready.
When the vegetables are cooked, add the loboda and lemon juice and leave on the fire for another 5 minutes.
Serve with freshly chopped larch.
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.
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.
Method of preparation
Wash the loboda very well, choose the healthy leaves (if necessary) and scald for 2-3 minutes in boiling water. Remove the loboda and put it in a sieve to drain and cool.
C & acirct time cool the loboda, clean and wash all the vegetables as well as the rice.
Finely chop (diced, as appropriate) onions, carrots, pasta & acircrnac, green onions, peppers, celery, tomatoes (which have been peeled before) and greens (dill, parsley, larch).
When the loboda has cooled and drained enough to be able to be maneuvered, it is cut into pieces and set aside.
Put all the vegetables in a pot, on the rack, to simmer and soften each one a little, in the following order: red onion and green onion, carrot, then pepper.
Meanwhile, bring the borscht to a boil, bring to the boil and froth well.
When the vegetables have started to change their color a little and to bottle, add salt, add the rice, gradually add a little boiled water and leave it on the right heat until the rice is half-cooked.
When the rice is half cooked, add the chopped loboda, add about 1.0 liter of boiled water and let it boil covered, until the vegetables and rice are cooked.
Put the tomatoes, let them boil for a while and add the borscht, gradually, according to taste and preference, leave the soup on the fire and continue to boil a few times, until the soup is ready.
Sprinkle with freshly chopped dill, parsley and green larch and keep the pot covered with the lid for a few minutes.
Loboda soup is served hot, but it is very good and cold.
-Because at the beginning of spring, our traders saw the "scandals" at very small links, I even used 20 loboda links.
-Water & icircn that scalds the loboda, 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 "natural" color of the soup: red-purple.
-If you want, if you don't like the color, you can use some of the water you have scalded on the soup.
Stevia soup, wolfberry, zucchini, tomatoes and larch
When I was a child, I didn't really like soups and broths, although my mother and grandmothers were extremely good in the kitchen and made them delicious.
If in the past soup was a kind of evil necessary for me, which my family insisted on eating, today it is the most comforting dish there is, especially if made by my mother.
I'm from Transylvania and, until I moved to Bucharest at 18, I didn't care stevia and werewolf.
When it comes to greens, I remember nettle soup or salad soup and the strong taste of tarragon in soups and broths in general.
Until this year, I said that I had nothing to lose if I did not take advantage of these leaves that populate the first markets in the capital, therefore, I never bought them.
Then came the pandemic of covid-19 & # 8230
During the isolation period, out of the desire to limit our shopping trips and to support Romanian agriculture, we ordered seasonal fruits and vegetables from local producers.
Among other goodies, we also received these delicious leaves, which we ended up consuming weekly, in various dishes.
Honestly, the first time I didn't even know what stevia and loboda are eaten (literally) or what they taste like, what I can combine them with.
Then I made a risotto with stevia and loboda, which turned me on my back.
I ate of it like a goat.
Then some pasta with stevia and wolfberry pesto and then this soup from which even the child ate with an indescribable appetite. We didn't even have time to sit down at the table as he finished half the plate.
Mommy, this isn't soup, it's liquid salad.
Not in vain sprout alone, without being cultivated, these greens among the early spring and they grow unhindered, either through the gardens of the village, or on the pastures on the hill and mountain.
They play a very important role in nutrition.
Their consumption helps to:
- combating anemia and energizing the body, after the specific cold season
- lowering blood sugar due to glycosides, which are not metabolized by the body
- reducing the craving for sweets
- combating physical and mental fatigue
- supporting digestion, protecting the colon
- elimination of excess fluids
- immune support (loboda contains 2 times more mutated vitamin C than lemon)
Officially, stevia and loboda have become our favorite greens.
What spinach, arugula and mangold?
Welcome to the most underrated leaves so far.
If you also want to prepare this stevia, wolfberry, zucchini, tomato and larch soup, you will find the ingredients and steps you need to follow below.
Method of preparation
Wash the loboda very well, choose the healthy leaves (if necessary) and scald for 2-3 minutes in boiling water. Remove the loboda and put it in a sieve to drain and cool.
C & acirct time cool the loboda, clean and wash all the vegetables as well as the rice.
Finely chop (diced, as appropriate) onions, carrots, pasta & acircrnac, green onions, peppers, celery, tomatoes (which have been peeled before) and greens (dill, parsley, larch).
When the loboda has cooled and drained enough to be able to be maneuvered, it is cut into pieces and set aside.
Put all the vegetables in a pot, on the rack, to simmer and soften each one a little, in the following order: red onion and green onion, carrot, then pepper.
Meanwhile, bring the borscht to a boil, bring to the boil and froth well.
When the vegetables have started to change their color a little and to bottle, add salt, add the rice, gradually add a little boiled water and leave it on the right heat until the rice is half-cooked.
When the rice is half cooked, add the chopped loboda, add about 1.0 liter of boiled water and let it boil covered, until the vegetables and rice are cooked.
Put the tomatoes, let them boil for a while and add the borscht, gradually, according to taste and preference, leave the soup on the fire and continue to boil a few times, until the soup is ready.
Sprinkle with freshly chopped dill, parsley and green larch and keep the pot covered with the lid for a few minutes.
Loboda soup is served hot, but it is very good and cold.
-Because at the beginning of spring, our traders saw the "scandals" at very small links, I even used 20 loboda links.
-Water & icircn that scalds the loboda, 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 "natural" color of the soup: red-purple.
-If you want, if you don't like the color, you can use some of the water you have scalded on the soup.
Wolf soup, ideal for fasting. Laura Cosoi's recipe
Laura Cosoi is passionate about gastronomy and also shows her admirers what dishes she likes to prepare. He even gives them the recipe.
Because she is fasting, but also because there are already a lot of vegetables in the markets, Laura says that she will start making a loboda soup, which is also her favorite. & # 8221It has already become a tradition and every year when loboda appears, I remind you of my favorite loboda soup! & # 8221, Laura wrote on her blog, lauracosoi.ro.
Ingredients that Laura recommends are:
• 2 green onions,
• 1/2 or even a lemon (to taste),
• 3 bundles of red loboda,
• 1 stevia link,
• 1 link leustean,
• 3 tablespoons wild rice,
• salt
The star also explained how she prepares loboda soup: & # 8221Put the water to boil together with two finely chopped green onions and the well-washed rice. Meanwhile, chop the larch, stevia and loboda, and after 10 minutes add the vegetables and turn off the heat. Let simmer for 5 minutes and then add the juice of half a lemon. I like to eat simple soup, but you can also add cream & # 8221.
Freedom offers you many more ideas for fasting soups!
Method of preparation
Wash the loboda very well, choose the healthy leaves (if necessary) and scald for 2-3 minutes in boiling water. Remove the loboda and put it in a sieve to drain and cool.
C & acirct time cool the loboda, clean and wash all the vegetables as well as the rice.
Finely chop (diced, as appropriate) onions, carrots, pasta & acircrnac, green onions, peppers, celery, tomatoes (which have been peeled before) and greens (dill, parsley, larch).
When the loboda has cooled and drained enough to be able to be maneuvered, it is cut into pieces and set aside.
Put all the vegetables in a pot, on the rack, to simmer and soften each one a little, in the following order: red onion and green onion, carrot, then pepper.
Meanwhile, bring the borscht to a boil, bring to the boil and froth well.
When the vegetables have started to change their color a little and to bottle, add salt, add the rice, gradually add a little boiled water and leave it on the right heat until the rice is half-cooked.
When the rice is half cooked, add the chopped loboda, add about 1.0 liter of boiled water and let it boil covered, until the vegetables and rice are cooked.
Put the tomatoes, let them boil for a while and add the borscht, gradually, according to taste and preference, leave the soup on the fire and continue to boil a few times, until the soup is ready.
Sprinkle with freshly chopped dill, parsley and green larch and keep the pot covered with the lid for a few minutes.
Loboda soup is served hot, but it is very good and cold.
-Because at the beginning of spring, our traders saw the "scandals" at very small links, I even used 20 loboda links.
-Water & icircn that scalds the loboda, 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 "natural" color of the soup: red-purple.
-If you want, if you don't like the color, you can use some of the water you have scalded on the soup.
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)
Borscht, soups and broths
To make borsch, borsch and soups you don't need too much time or too much skill, as long as you choose the right recipe. And there are plenty of variations - light, quick recipes that don't require too many ingredients.
In addition, soups and broths of any kind are very healthy because they ensure optimal hydration, help you saturate with fewer calories and contain many vitamins if you use vegetables in full. The soup is even richer in vitamins due to the added borscht, provided you don't boil it too much. Here are some reasons to try borscht, soup and soup recipes.
In Romanian cuisine, soups play a very important role, being served even on special occasions - potroace soup that is part of the tradition of weddings - or holidays - lamb soup is not missing from any Easter meal. In addition, belly soup, vegetable borscht or fish soups are part of the Romanian culinary tradition. Obviously, the recipes differ depending on the area, so in the counties on the Danube the fish soup is often eaten, in Moldova the famous Moldovan borscht is consumed, and in Muntenia people prefer potato soup.
If you are tired of borscht and soup, you can try more exotic cream soup recipes based on peas, carrots, cauliflower, spinach or combinations of several vegetables decorated with greens and served with croutons.
The soup entered the Romanian gastronomy through the Slavic peoples I came in contact with. Sour soups are a tradition in Slavic cuisines and parts of Asia, while the rest of the people prefer uncooked soup. However, each of them has its own soup recipes passed down from generation to generation. The French are famous for bouillabaisse, a fish soup, the Greeks masterfully make fasolada, a bean soup, the Spaniards are famous for a tomato soup called gazpacho, and the Italians are accustomed to eating minestrone, a delicious vegetable soup.
In the Scandinavian and Baltic countries, but also in the Orient, recipes are prepared that seem strange to us: fruit soups. They can be served cold, hot or hot and are said to be delicious. Fruktsuppe, a Norwegian specialty, is made from raisins, plums and other dried fruits. In other parts of Europe, people enjoy cherry soup, made with cream and sugar. Cinnamon, cloves or alcoholic beverages, such as wine or brandy, can be added to some fruit soup recipes.
Borscht, soups and broths
To make borsch, borsch and soups you don't need too much time or too much skill, as long as you choose the right recipe. And there are plenty of variations - light, quick recipes that don't require too many ingredients.
In addition, soups and broths of any kind are very healthy because they ensure optimal hydration, help you saturate with fewer calories and contain many vitamins if you use vegetables in full. The soup is even richer in vitamins due to the added borscht, provided you don't boil it too much. Here are some reasons to try borscht, soup and soup recipes.
In Romanian cuisine, soups play a very important role, being served even on special occasions - potroace soup that is part of the tradition of weddings - or holidays - lamb soup is not missing from any Easter meal. In addition, belly soup, vegetable borscht or fish soups are part of the Romanian culinary tradition. Obviously, the recipes differ depending on the area, so in the counties on the Danube the fish soup is often eaten, in Moldova the famous Moldovan borscht is consumed, and in Muntenia people prefer potato soup.
If you are tired of borscht and soup, you can try more exotic cream soup recipes based on peas, carrots, cauliflower, spinach or combinations of several vegetables decorated with greens and served with croutons.
The soup entered the Romanian gastronomy through the Slavic peoples I came in contact with. Sour soups are a tradition in Slavic cuisines and parts of Asia, while the rest of the people prefer uncooked soup. However, each of them has its own soup recipes passed down from generation to generation. The French are famous for bouillabaisse, a fish soup, the Greeks masterfully make fasolada, a bean soup, the Spaniards are famous for a tomato soup called gazpacho, and the Italians are accustomed to eating minestrone, a delicious vegetable soup.
In the Scandinavian and Baltic countries, but also in the Orient, recipes are prepared that seem strange to us: fruit soups. They can be served cold, hot or hot and are said to be delicious. Fruktsuppe, a Norwegian specialty, is made from raisins, plums and other dried fruits. In other parts of Europe, people enjoy cherry soup, made with cream and sugar. Cinnamon, cloves or alcoholic beverages, such as wine or brandy, can be added to some fruit soup recipes.
