4 loboda soup recipes perfect for fasting

4 loboda soup recipes perfect for fasting. In order for your menu to be as diverse as possible throughout the fasting period, we have prepared the most delicious recipes for fasting soup with loboda.


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4 loboda soup recipes perfect for fasting. Loboda is a very popular plant that has many benefits for the body. Loboda contains many vitamins and minerals and is used in recipes such as soups, salads, and pies. Here are 10 of the most popular dishes with loboda.

Loboda also contains vitamin C, vitamin K, calcium, magnesium, phosphorous, iron, carotenoids, protein, zinc, selenium, tryptophan and dietary fiber, all of which are beneficial for health.

Here are some soups with loboda, which you can prepare for fasting!

red wolf soup

the components:

5-6 Red Loboda Packs

Two bunches of green onions

Two bunches of green garlic

carrot juice

lemon (or to taste)

larch connection

How to prepare:

First wash the lopoda well in a little water, then chop it finely and set it aside. Meanwhile, chop green onions and green garlic into strips, grate or chop carrots. Slightly fry the onions, in 4 tablespoons of oil, add garlic and carrots, then pour water.

Read also: Stuffed Peppers Fasting Recipe: You Don’t Even Realize They Don’t Have Meat

Then boil the vegetables and after they are cooked, add the lopoda and let it boil for a few minutes. Add lemon juice, and at the end add chopped pine nuts.

wolf borscht

the components:

7-8 red loboda packs

1 bunch green onions

2-3 potatoes, 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

How to prepare:

Start by washing the loaf well and put about 2 liters of boiling water with 1 teaspoon of salt. Then the mixture is brought to a boil and removed from the saucepan in which it was boiling, then filtered into a colander. Wash the onions, carrots and potatoes, cut into appropriate cubes, bring to a boil.

Read also: The recipe for fasting croissants to melt in your mouth

After the vegetables are cooked, cut the lopods and place them on top of the cooked vegetables. Season with salt and a little pepper and bring to a boil. Separately, boil the borsch and add it to the saucepan with wolfberry soup. Add plenty of larch and parsley and serve with sour cream.

Wolf soup with rice

the components:

5 green and red loboda links

500 ml borscht or sour cabbage juice

1 onion

A bunch of green garlic

1 tablespoon rice

1 yolk

100 ml cream

1 package green dill salt pepper

How to prepare:

First, boil rice with finely chopped onions in 2 liters of water. Add salt, and when the rice is half cooked, put the lopoda leaves, wash and cut into larger slices. After the ingredients are cooked, add the borsch or cabbage juice, and before serving, and after removing the pan from the heat, gradually add the mixture of yolks with cream into the soup. Sprinkle with chopped green dill.

Eggplant soup with egg scraps

the components:

2-3 red luboda ties

1 dill link

1 parsley link

1 bunch green onions

1-2 potatoes

1 carrot

1-2 eggs

How to prepare:

Cut the vegetables and boil them in water with a pinch of salt. Wash red lobster well and cut into wide slices. Then, separately, boil the borsch. Stir everything and cook for a few more minutes. Separately, beat the eggs. Pour the eggs into the borsch little by little, stirring with a fork.

Read also: The truth about the lordo plant that invaded the market

This will result in leftover eggs, like little pasta. Loboda soup can be served with sour cream or polenta.

wolfberry cream soup

the components:

1 kg green lobster

2 bunches green onions

1 bundle parsley

2 bundles of dill

salt

1 white pepper powder

2 teaspoons flour

2 teaspoons oil

How to prepare:

Wash the lyopods well and boil them in salted water. It should boil for a few minutes, and after softening, it is allowed to dry through a sieve. Wash green onions and greens and chop finely. In another pot, put the oil and chopped vegetables over low heat and add the flour, stirring constantly.

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Next, the boiled lyopods are passed into a blender and mixed with vegetables and the juice in which the lyopods were boiled. Season with salt and a pinch of white pepper. Loboda cream soup garnished with green parsley and dill and served hot with toasted bread.

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