Ciorba (borș) de Loboda roșie. Rețeta de post. Sănătoasă, delicioasa si răcoroasă.Preferata mea!❤️

loboda roșie

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers a similar flavor and texture, while kale is more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Chop the white part of the green onion and the red bell pepper finely.

Grate the carrot, parsnip, and celery.

In a pot, add cooking oil and the chopped red onion and white part of the green onion; sauté for 2 minutes until softened.

Add the grated carrot, parsnip, and celery to the pot and sauté together for another 2-3 minutes; season with salt and black pepper to taste.

Add the chopped red bell pepper and optionally 2-3 cloves of garlic.

Pour in the 400 ml can of diced tomatoes and cook for 2-3 minutes.

Add 2 liters of water to the pot and cover; let it boil over medium heat until the root vegetables are tender.

While the vegetables are boiling, wash and chop the loboda leaves, not too finely.

After about 30 minutes, taste the soup to check the flavor.

Add 500 ml of bors to the pot and let it boil for 5 minutes; adjust the amount of bors according to taste.

After 5 minutes, add the chopped loboda to the pot, cover, and let it infuse for 30 minutes.

If you want a thicker soup, you can add a handful or two of rice halfway through the cooking time of the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens