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Peel the roots, wash, cut and boil with 3 liters of cold water. When foam forms, it is collected and discarded. Fill with water, when necessary.
Peel an onion, wash, chop and lightly fry in enough oil over low heat.
Wash the tomatoes, cut them into cubes and melt them with the onion, in the pan, over low heat, until the liquid is a little lower.
While the roots are boiling, wash and cut the loboda, choose the parsley leaves and dill, then wash and finely chop.
Peel the potatoes, wash, cut into cubes and leave to stand.
When the roots are almost cooked, add the diced potatoes and after a boil add the hardened vegetables.
Bring the soup to a boil for another two or three minutes, and when the potatoes are almost cooked, add the loboda.
Dissolve the cream with hot soup juice and when it reaches the temperature in the pot, add it and let it boil, over low heat, for another 4-5 minutes.
Then season with: salt, pepper and thyme, add the chopped greens (parsley and dill), put the lid on the pot and remove from the heat.
After 10 minutes of "rest", the soup can be served, even with hot polenta, if it has been prepared in the meantime.