4 Loboda Soup Recipes Perfect for Lent

4 Loboda Soup Recipes Perfect for Lent. In order for your menu to be as varied as possible during fasting, we have prepared the most delicious recipes for fasting soup and loboda.

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4 Loboda Soup Recipes Perfect for Lent. Loboda is a very popular plant, with many benefits for the body. Loboda contains many vitamins and mineral salts, and is used in recipes such as soups, salads and pies. Here are the 10 most popular lobster dishes.

Also, loboda contains vitamin C, vitamin K, calcium, magnesium, phosphorus, iron, carotenoids, proteins, zinc, selenium, tryptophan and dietary fiber, all of which are beneficial for health.

This is a variety of soups with loboda, which you can prepare during the Easter holidays!

red lobster soup


5-6 packets of red loboda

double the amount of green onions

Two bunches of green garlic

a carrot juice of

lemon (or to taste)

leuștean connection

Preparation process:

First, wash the loboda well, with some water, then chop it well and put it aside. In the meantime, cut the green onion and green garlic into rings, grate or slice the carrot. Saute the onion very much, in four spoons of oil, add garlic, carrots, and pour water.

Also read: Recipe for stuffed peppers for Lent: You won’t notice that they don’t have meat

Then, the vegetables are cooked and after that, the loboda is added and allowed to cook for a few seconds. Add lemon juice, and at the end add chopped lemon balm.

Lobod borscht


7-8 lobed joints are red

1 link green onion

2-3 potatoes of good size

2 carrots

1 Add a link

1 bunch of parsley



2 teaspoons of olive oil

3-5 spoons of cream 500 ml of borscht

Preparation process:

Start by washing the loboda well and add about 2 liters of boiling water and a teaspoon of salt. Then, let it come to a few heads and remove it from the pot in which it was cooked, then clean it with a sieve. Wash onions, carrots and potatoes, cut them into suitable cubes and cook them in loboda juice.

Also read: Melt-in-your-mouth fast croissants recipe

After the vegetables are cooked, cut the loboda and place it on top of the cooked vegetables. Add salt and a little pepper to cook. Separately, cook borscht and add it to the loboda soup in a pot. Add more lemongrass and parsley and serve with cream.

Lobod soup with rice


Green and red 5 lobed links

500 ml of borsch or sour drink

1 onion

1 bunch of green garlic

1 tablespoon of rice

1 egg yolk

100 ml cream

1 link green dill salt pepper

Preparation process:

First, cook rice together with peeled and finely chopped onion in 2 liters of water. Add salt and, when the rice is half cooked, add the loboda leaves, washed and cut into large pieces. When the ingredients are soft, add borscht or cabbage juice and, before serving, after removing the pan from the heat, slowly add the egg yolk mixture to the cream and soup. Sprinkle with chopped green dill.

Loboda soup with eggs


2-3 red lobes

1 bunch of dill

1 bunch of parsley

1 green onion link

1-2 potatoes

1 carrot

1-2 eggs

Preparation process:

Cut vegetables to cook in water with a pinch of salt. Wash the red loboda well and cut into wide slices. Then, separately, cook borscht. Mix everything and let it cook for a few more minutes. Different, cry. Pour the egg little by little into the borscht, mix it with a fork.

Also read: The truth about leurde, a plant that invaded the market

This will result in a thick layer, like small noodles. Loboda soup can be topped with cream or polenta.

Lobster cream soup


1 kg green lobod

2 bunches of green onions

1 bunch of parsley

2 bunches of dill


1 pinch of white pepper

2 teaspoons of flour

2 teaspoons of oil

Preparation process:

Wash the loboda well and boil it in salted water. It must be cooked for a few minutes, but when it is soft, it is allowed to drain in a sieve. Wash the green onion and the top and finely chop. In another pot, add oil, green leaves, stir and add the flour, mixing constantly.

Also read: Mayonnaise lent: Recipes for this time of year

After that, the cooked loboda is washed in a blender and mixed with green leaves and the juice that was used to cook the loboda. Season with salt and a pinch of white pepper. The loboda cream soup is garnished with parsley and green dill and served with hot croutons.

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