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Loboda bags

Loboda bags


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For spring detoxification ... and ideal for fasting!

  • 4-5 bundles of loboda
  • 2 potatoes (or rice)
  • 6 green onion threads
  • 6 cloves garlic
  • salt,
  • oil
  • 1 l bag
  • lovage

optional: 1 glass of sour cream (if we are not fasting)

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Wolf bag:

1. Cut the cleaned and washed potatoes into small cubes, then boil them in hot water; after about a quarter of an hour, when they started to soften, add over the soup: finely chopped onion, chopped garlic and sliced ​​loboda.

2. Continue cooking for another 20 minutes, then salt to taste and sour with separately boiled borscht.

3. At the end we put a tablespoon of oil and chopped larch, and then we take the pot off the heat. Drizzle with sour cream to taste, directly on the plate.


Recipes with loboda

If you have the opportunity to find loboda in the market, do not hesitate to buy! Besides the fact that it tastes very good, it is also very healthy, being rich in vitamin C. Here are some ideas on how you can prepare it!

Wolf food

Ingredients: 1 kg of wolf leaves, 200g cream, a little oil, an onion, two tablespoons of flour, 20 g butter, dill, salt, pepper and a little vegeta (optional).

Preparation: Wash the leaves one by one and break the stalks. They are then scalded in salted water and cooked and left to boil for 10 minutes. Then strain and cut into small pieces. In another pot, put the onion to harden in oil and, after it becomes glassy, ​​add two tablespoons of flour, stirring quickly. Put it on the loaf and let it boil for another 10 minutes. In a bowl beat the butter with the cream, salt and pepper, and the obtained composition is poured into the pot, stirring constantly. Add chopped dill and serve with egg yolks or any type of meat. (Source: mamebune.ro)

Cream of wolfberry soup

For this recipe you need the following ingredients: 1 kg of green loboda, a bunch of parsley and a dill, a pinch of salt, a pinch of white pepper, two tablespoons of flour and two teaspoons of oil.


Stuffed Peppers at CrockPot

Carefully remove the lid and the tail of the peppers, wash and clean the seeds. On a grill pan, lightly fry the peppers on all sides, until they soften and change color (or bring to a boil in a pot with water and salt).

Put a finely chopped onion and a teaspoon of salt in a non-stick pan. Put the lid on and wait until the onion changes color. Add the oil and broth and cook for another 5-7 minutes. Add the washed and drained rice. Leave it on the fire for 2-3 minutes, until the rice becomes transparent, then add 150ml of water and let it boil, stirring from time to time so as not to stick. After the water has evaporated, add spices (dill, thyme, parsley, salt) to taste. Mix and allow the composition to cool slightly. Then add the minced chicken and mix until the composition is homogeneous.

Fill the peppers with the composition and put a "lid" of a slice of tomato. Place the peppers in the pot, with the tip down and the lid up, and next to them pour a sauce consisting of borscht, water, tomato juice, salt, 1-2 bay leaves. The sauce should cover the peppers. Place a plate on top, so that the peppers remain in a fixed position during cooking. Put the lid on the pot and set the Crock Pot on the SlowCook function to the high setting for 5 hours, or to the Stew setting for 40 minutes.


Boda de loboda - Recipes

Ingredient preparation:

  • chop green onions, carrots and celery
  • cut the potatoes into cubes
  • pick the wolf leaves from the stalks and wash, drain well and cut into strips
  • the larch is chopped
  • the borscht is boiled separately and left to boil for a few minutes
  • boil 2.5-3 liters of water

Preparation:

In a 5-6 liter pot, heat the oil, add the green onion, and after 1-2 minutes, the carrot and celery. Stir for 2-3 minutes, add salt, then 1 liter of hot water. Let it boil for 10 minutes on low heat, then add the potatoes and rice. Simmer for another 20 minutes, until all the vegetables are cooked through. Then fill with hot water (1 - 1.5 liters), put the boiled borscht, water (if necessary) and after 2-3 boils, loboda.

Immediately after adding the loboda, stir in the pot and turn off the heat. We put the larch after the fire is stopped.

Leave the lobster borscht for 20-30 minutes with the lid on. In the plate we can add 2 teaspoons of yogurt or cream.


Boda de loboda - Recipes

Ingredient preparation:

  • chop green onions, carrots and celery
  • cut the potatoes into cubes
  • pick the wolf leaves from the stalks and wash, drain well and cut into strips
  • the larch is chopped
  • the borscht is boiled separately and left to boil for a few minutes
  • boil 2.5-3 liters of water

Preparation:

In a 5-6 liter pot, heat the oil, add the green onion, and after 1-2 minutes, the carrot and celery. Stir for 2-3 minutes, add salt, then 1 liter of hot water. Let it boil for 10 minutes on low heat, then add the potatoes and rice. Simmer for another 20 minutes, until all the vegetables are cooked through. Then fill with hot water (1 - 1.5 liters), put the boiled borscht, water (if necessary) and after 2-3 boils, loboda.

Immediately after adding the loboda, stir in the pot and turn off the heat. We put the larch after the fire is stopped.

Leave the lobster borscht for 20-30 minutes with the lid on. In the plate we can add 2 teaspoons of yogurt or cream.


Fasting recipe - lobster borscht

Loboda borscht with potatoes and larch is a simple dish, with ingredients at hand, but very tasty and nutritious.

Ingredient:

Method of preparation: We peel the potatoes, wash them and cut them into cubes. Finely chop the carrot and pepper and onion and put them in the pot.

Add the rice and oil and sauté until the rice becomes glassy. Stir constantly so that it does not stick.

Fill with water (I put about 3 liters) and let it simmer for about 20-30 minutes, until the potatoes are almost cooked.

We clean the loboda, removing the stems and ribs of the larger leaves and wash it well.

Add the loboda to the pot. Add the borscht, salt and pepper. I put about 300 ml of borscht, but it also depends on how sour the borscht is and the taste of each one.

Bring to a boil, and when the loboda is cooked, set aside, and add the finely chopped green larch.


Peasant borscht - ideal for hot summer days: cool and weaken

  • Wolf borsch (Maria Matyiku / Epoch Times) Wolf borscht
  • Wolf borsch (Maria Matyiku / Epoch Times) Wolf borscht

On the hot days of early summer, how good and cool is a peasant borscht, served cold in clay bowls. In addition to being particularly tasty, it is easy to prepare and very healthy.

It is known that since ancient times, from the time of the Dacians, loboda was used as food in the form of soups and salads but also for therapeutic purposes. Extremely rich in carbohydrates, minerals and proteins, loboda has a remineralizing, diuretic and calming effect, being recommended in many diseases, such as: anemia and asthenia, for thinning blood, lowering cholesterol, lung disease, digestive disorders, list being able to continue.

In addition to the healing properties of the body, this wonderful soup has become popular and is used successfully in diets.

Ingredient:

1 carrot,
1 parsley,
1 small celery,
2-3 tablespoons oil,
2 bunches of green onions,
200 g cauliflower or 2-3 potatoes
500 g red wolf (8-10 bundles),
3-4 cloves of garlic,
1/2 l of borscht,
lemon juice,
salt and pepper to taste

Preparation:

Carrot, parsley and celery are cleaned and finely chopped or put on a large grater. In a pot of the right size, put the oil, then add the diced vegetables, stirring occasionally. When they change color slightly, add finely chopped green onions and continue to cook for 1-2 minutes. Mix well and then pour 2-3 liters of hot water.

It can also be prepared without oil. In this case, put the vegetables directly in the pot and boil in 2-3 liters of hot water.

When the vegetables are almost cooked (about 20 minutes) add the cauliflower florets or peeled potatoes and cut into cubes.

In the meantime, the loboda is cleaned of stems or twigs that are no longer tender or the leaves stained and washed well in several waters. Cut about the thickness of a finger and then put in the pot to boil.

After the soup has started to boil again, let it boil for a few minutes, then add the borscht, lemon juice and garlic given through the press. Salt to taste.

The soup is removed from the heat. Preferably, a little freshly ground pepper can be sprinkled on top.

The soup is usually served cold, plain or with yogurt or cream. We wish you good luck!

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Stevia and loboda borscht

2 links stevia, 2 links loboda, 1 link green onion, 1 link larch (or preferably dill and parsley), 2 zucchini, 2-3 carrots, 1 parsnip, 1 celery, 2-3 tablespoons rice, 1 l borscht , sour cream for dressing soup, 1-2 yolks

1. Wash all vegetables.

2. Peel and chop the onion.

3. After they have been cleaned, cut the carrots, celery and parsnips into cubes.

4. All are hardened in a pot after which 2-2.5 l of water is added and left to boil.

5. Peel the stevia and the tail stalk and cut into strips.

6. Add to the pot together with the cleaned and washed rice and let it boil for 10-15 minutes.

7. Boil the borsch separately.

8. Add the boiled borscht in the pot, the finely chopped larch, salt to taste and bring to a boil.

9. In a bowl, mix the yolks with the sour cream.

10. Remove the pan from the heat, leave for a few minutes and then straighten with the yolks and sour cream.

Among the alternatives to the recipe Stevia and loboda borscht, we recommend:


Loboda bags

Welcome!
Today I want to present you a traditional Romanian recipe that is prepared especially at this time of year from fresh vegetables and greens.

The borscht, apart from the pleasant taste, has a great nutritional value, due to the large amount of vegetables and the bran borscht with which it grows.

Compared to the vegetables indicated in the recipe, others can be added or they can be replaced and used as we have at hand, depending on the season.

We wash the vegetables, we clean them, we rinse them well and we start to cut them as we like: in cubes, julienne or they are grated.

Put a little oil in the cooking pot and after it has warmed up a little, add the vegetables one by one (with a 5-minute break between each addition): potatoes, carrots, celery, green onions. Quench with a little warm water, salt and bring to a boil.

We clean the loboda, wash it in several waters, cut it into 1-2 cm strips and add it to the vegetables together with the rice (also washed in several cold waters). Let it boil covered over a suitable heat.

When the vegetables are cooked, add the separately boiled bran borscht (matching sour) and hot whey. We match with salt and greens.


Good appetite!
Sauteed vegetables raise the nutritional value of borscht. If you boil them and still want a full taste, straighten the borscht with sour cream and egg, but only after you have taken the dish off the heat and it has cooled for 10-15 minutes.

The borscht with which it is soured is boiled separately and only after the foam has been taken and strained it is added over the well-cooked vegetables (otherwise it prevents their boiling).

I recommend this seasonal bag and take full advantage of everything nature has to offer!


Wolf borscht

I still really like loboda, but I always prefer to eat it prepared by others, because during the pregnancy, being permanently hungry, I had to cook this borsch on my own because I wanted it too often!

Preparation time: 40 minutes

Necessary ingredients:

- 500 g potatoes for boiling

- 4 yellow loboda ties

- 3-4 tablespoons of olive oil

How come:

Cut the potatoes into cubes and boil them in water to cover them. When they are almost cooked, add the finely chopped onion, garlic and loboda to bring to a boil. Add the borscht and let it simmer until just boiling. At the end, add fresh larch and the meal is ready! We like it cold, and David eats at a table with two bowls!


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 necessary.

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 soup, nettles or spinach.

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



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