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Stevia and loboda soup

Stevia and loboda soup

Boil 2.5 liters of water.

Wash the stevia leaves, loboda and salad well. If the leaves are too big, you can cut them.

When the water boils, add these greens. Let them boil for ~ 15 minutes.

Separately, in a pot, put 3-4 tablespoons of oil and sauté the green onions (chopped). Then add the grated carrot and rice. Let them cook for a few minutes.

Remove the boiled greens and chop them finely (do not throw the water in which they boiled). Add them to the pot with the hardened onions and let them cook for another 2 minutes.

Add the juice in which the greens were boiled.

After 10 minutes, add the cabbage juice and tomato juice.

Add salt to taste and knorr vegetables.

Beat an egg and pour it into the soup before turning off the heat.

Red loboda soup and stevia

Red loboda soup and stevia from: red loboda, stevia, onion, rice, carrots, potatoes, larch, oil and spices.


  • 10 bundles of red wolf
  • 1 stevia link
  • 1 medium onion
  • 1 handful of rice (about 100 g)
  • 2 carrots
  • 1 large potato
  • 1 larch connection
  • oil

Method of preparation:

Grate the vegetables on a large grater (carrot, potato, onion). Wash well loboda and patience, finely chop them. vegetables Put it with a little oil and simmer it in a 3-4 l pot. Let it soften for a few minutes, then add water. When it starts to boil vegetables, chicken rice picked and washed. After they have all cooked, add the spices to taste and then loboda and patience.

Bring to a boil and sprinkle lovage green. Whoever wants to eat sweets can get it right soup at the end with 2 beaten eggs with cream, to taste.

Stevia and loboda soup, a delicious spring recipe

Stevia and loboda leaves can be stored in the refrigerator for about 2-3 days. If you are thinking of stocking up for the winter, you should know that these vegetables must be scalded before putting them in the freezer.

Besides soup , stevia can be used very successfully in sauces, stews or omelettes. An important tip to keep in mind is to never use iron or aluminum dishes when you want to add these vegetables.

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 a squash, grate it and cut it 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, 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:

Along with leurd and nettles, loboda is one of the most beloved spring plants. One of the most popular loboda recipes is loboda soup. This can be done in several ways, depending on tastes and preferences. In addition to the much-loved werewolf soup, there are other dishes that are just as popular.

Red wolf soup

Red wolf soup
  • 5-6 bundles of red wolf,
  • two bunches of green onions,
  • two bunches of green garlic
  • a carrot
  • lemon juice (or to taste)
  • a larch connection

Wash the loboda well in a few waters, then cut it faithfully and set it aside. Meanwhile, cut the green onion and green garlic into slices, grate a carrot or cut. Fry the onion very little, in 4 tablespoons of oil, add the garlic, the carrot, then pour the water. The vegetables are boiled and after they are cooked, then the loboda is added and left to boil for a few minutes. Put the juice from a lemon, and at the end add chopped larch.

Wolf soup with rice

Wolf soup with rice
  • 5 green and red loboda links
  • 500 ml borscht or sour cabbage juice
  • 1 onion
  • 1 link green garlic
  • 1 tablespoon rice
  • 1 yolk
  • 100 ml cream
  • 1 link green dill
  • salt
  • pepper

Boil the rice in 2 liters of water together with the cleaned and finely chopped onion. Add salt and, when the rice is half cooked, place the loboda leaves, washed and cut into larger strips. When the ingredients have softened, add the borscht or cabbage juice and, before serving, after removing the pot from the heat, gradually put the yolk mixture with the cream in the soup. Sprinkle with chopped green dill.

Wolf borscht

Wolf soup
  • 7-8 links red loboda
  • 1 link green onions
  • 2-3 potatoes of 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

Wash the loboda well and put it in about 2 liters of boiling water with a teaspoon of salt. . Bring to the boil and remove from the pot in which it boiled, then drain in a sieve.

Wash onions, carrots and potatoes, cut into suitable cubes and bring to the boil. After they have boiled, chop the loboda and place it over the cooked vegetables. Season with salt and a little pepper and bring to the boil.

Separately, bring the borscht to a boil and add it to the pot with the werewolf soup. Add plenty of larch and parsley and serve with sour cream.

Wolf soup with rags of egg

Recipes with loboda & # 8211 Wolf soup with egg and cream
  • 2-3 ties red loboda
  • 1 dill link
  • 1 parsley link
  • 1 bunch green onions
  • 1-2 potatoes
  • a carrot
  • a bleach
  • 1-2 eggs

Chop the vegetables and boil in water with a pinch of salt. The red lobster is washed well and cut into wide strips. Then, separately, boil the borscht. Stir everything and cook for a few more minutes. Separately, beat the eggs.

Pour the eggs little by little into the borscht, stirring with a fork. Coagulated egg scraps will result, like smaller noodles. Loboda soup can be served with sour cream or polenta.

Cream of wolfberry soup

Cream of wolfberry soup
  • 1 kg green (or red) wolf
  • 2 bunches of green onions
  • 1 bunch parsley
  • 2 dill ties
  • salt
  • 1 white pepper powder
  • 2 teaspoons flour
  • 2 teaspoons oil

The well-washed lobster is boiled in salted water. It should boil for a few minutes, and after it has softened, it is allowed to drain in a sieve. Wash green onions and greens and finely chop. In another pot put the oil, chopped greens, simmer and add the flour, stirring constantly. Pass the boiled lobster with a blender and mix with the greens and juice in which the loboda was boiled. Season with salt and a pinch of white pepper. The loboda cream soup is garnished with green parsley and dill and served hot with croutons.

Wolf pie

Recipes with loboda & # 8211 Pie with loboda
  • pie sheets
  • 7-8 bundles of loboda
  • 1 onion
  • 1 glass of oil
  • 3 tablespoons rice
  • greenery
  • pepper
  • salt

Loboda is washed in some water, chopped. Finely chop the onion in hot oil, then add the loboda and rice. Boil for 10 minutes, add finely chopped greens, season with salt and pepper. In the tray greased with margarine, spread 3-4 sheets of pie individually greased with melted butter or oil, spread the loboda filling and put another 2-3 sheets of dough on top. Sprinkle with a little water. Leave in the oven on the right heat for about 40 minutes.

Sarmale in wolf leaves

Recipes with loboda
  • 10-12 bundles of loboda
  • 700 g of minced beef
  • 2 red onions
  • 2-3 cloves of garlic
  • 1 cup of rice
  • 2 eggs
  • 2-3 tablespoons of broth
  • spices- thyme, ginger, allspice, basil.
  • 1 liter of borscht
  • salt pepper

Chop the onion, grind the garlic and mix with the minced meat, with the well-washed rice before. Then mix the eggs, broth and spices.

Wash the loboda leaves well, then scald them for 1 minute in borscht. Then they overlap 3-4, depending on the size. They are held in the hand and a spoonful of meat is placed in them, after which the leaves are wrapped like cabbage leaves. Place the sarmales in the pot, add the borscht and a little salted water (or beef soup). Leave to boil, in the oven, over low heat, for about 2 hours. Serve with yogurt and polenta.

Garlic puree with garlic

Garlic puree with garlic
  • 5 bundles of green or red loboda
  • a bit of water
  • 3-4 cloves of garlic
  • a little bit of oil
  • 1 teaspoon flour
  • 2 tablespoons sour cream

The well-washed and tailed lobster is scalded a little in a saucepan. Then it drains. Separately, fry the garlic a little, add a little of the water in which the loboda was boiled, then mix the flour. At the end, mix the cream, loboda and garlic. It can be served with polenta.

Lobster tart

Recipes with loboda & # 8211 Tart with loboda
  • 3-4 bundles of wolf leaves 150 gr flour
  • 150 gr yogurt
  • 2 eggs
  • 2 lg olive oil
  • 70 gr sweet or curd cheese
  • 1 green onion
  • dill
  • 1 teaspoon baking soda or baking powder

Put the flour in a bowl and mix with the loboda leaves, which have been washed and chopped. The baking powder is also mixed with the flour. The baking soda can be put in yogurt.

Add chopped green onions, dill and cheese. Place the beaten eggs with the yogurt and olive oil on top. Put the whole mixture in the pan and put it in the oven. Leave in the oven until lightly browned on top.

Wolverine salad

Wolverine salad
  • 3 bouquets of red loboda
  • a hand leaves fresh spinach
  • a bunch of radishes
  • half a head of lettuce
  • 2-3 sprigs of green onions
  • lemon juice
  • olive oil
  • salt to taste

All leaves, onions and radishes are washed well and cleaned. Chop the greens and onions coarsely and cut the radishes into slices. Put the oil, the juice of a lemon, salt and salad is ready.

Red lobster food with rice

Beetroot Risotto with Edible Flowers and Parmesan Cheese made with Organic Beet in Black Ceramic Bowl. Healthy Organic Food.

Ingredients lobster food with garlic:

  • 150 g of rice
  • 1 carrot
  • 1 onion
  • 1 green onion
  • 1 bunch parsley
  • 1 green loboda link
  • 50 gr butter
  • vegetable or poultry soup
  • oil, salt, pepper

Preparation for rice loboda food:

Peel and finely chop the onion. Carrot is put on a small grater. Heat a tablespoon of oil in a pan and sauté the onion and grated carrot. We give a pinch of salt and a pinch of ground pepper. When the onion becomes transparent, place the previously washed rice in cold water. Stir to coat the oil in the rice and cook for 2 minutes. Add a soup polish (we can use water if we don't have soup) and let the rice absorb the soup. Add the second polish and do the same. We continue until the rice becomes fluffy. We will use a triple amount of soup compared to the amount of rice.

After the rice has absorbed almost all the soup, we turn off the heat. Immediately add the butter, green onions and chopped parsley, mix and put a lid on the pan. Leave the pan covered for 5 minutes, so that the rice absorbs all the soup. In the meantime, wash the werewolf leaves and remove the stems from which they are attached. Lift the lid off the pan and add the loboda leaves, stirring gently so that they are incorporated into the still hot pilaf. Replace the lid and let the taste of the pilaf round for another 5 minutes.

Lobster food with garlic

How to prepare loboda food with garlic:

In a bowl put boiling water, about 2 centimeters. When the water boils add the loboda, put a lid on and let it simmer for 2-3 minutes.

Separately, put 2 tablespoons of oil in a saucepan. Heat the oil and add the finely chopped garlic. Chew for 15-20 seconds until the oil is flavored and the garlic does not taste bitter from over-frying.

Over the garlic thus prepared, add the loboda from the other bowl. Season with salt and pepper to taste.

Ingredients for the Recipe Soup with Stew and Stevia with Polenta:

  • 4 bundles of red loboda
  • 4 stevia ties
  • 2 bundles of larch
  • 4 pcs. white onion
  • 3 bunches of green onions
  • 1 bunch of parsley
  • 3 carrots
  • 1 l borscht
  • 2 tablespoons oil
  • 2 eggs
  • 4 hot green peppers
  • 2 pcs. pasta & acircrnac
  • 1 pc. celery
  • 3 potatoes
  • 6 tomatoes
  • salt and pepper
  • For polenta:
  • 1 kg of corn
  • 2 l water
  • 1 tablespoon salt
  • 2 tablespoons oil

Stinging nettle soup with stevia and loboda

Stinging nettle soup with stevia and loboda from: nettles, onions, carrots, celery, bell peppers, potatoes, sugar, stevia, parsley, loboda, larch, borscht, tomatoes, rice, salt, oil, eggs.

You may also be interested in:

  • Nettle soup with garlic
  • Nettle breath
  • Frozen stevia soup
  • Stevia soup with rice


  • 5-6 piles of nettles
  • 1 onion
  • 1 carrot
  • 1 small celery
  • 1 bell pepper
  • 5-6 potatoes
  • 1/2 teaspoon sugar
  • 1 stevia link
  • 1 link parsley
  • 2 red loboda ties
  • 2 bindings
  • 1 l fresh bag
  • 1 can (400 g) mashed tomatoes in broth
  • 2 tablespoons rice
  • salt
  • 5 tablespoons oil
  • 4-5 eggs

Method of preparation:

Clean the nettles, wash them in more water and scald them in a large bowl for 3-4 minutes. Drain them, but keep the water in which you scalded them. Clean and wash the rest of the vegetables. Chop the onion and pepper, grate the carrot and celery, and cut the potatoes into large cubes.

In the soup pot, heat the oil and heat the vegetables, in the following order: onion, carrot, celery, bell pepper, and finally the potatoes. Sprinkle the sugar, mix, add the mashed tomatoes and let the vegetables boil in a covered pot for 3-4 minutes.

Then add the greens, except the larch, the nettles, all finely chopped, 2-3 cups of the remaining nettle juice and simmer for 30 minutes in another bowl, boil the borscht.

You choose the rice and boil it after the vegetables have penetrated. Season with salt and pepper, pour borscht to taste and, if you want a more fluid soup, add water from the nettles.

Cut the small larch. When the soup boils, break the eggs in a bowl and add the contents of the eggs to the bowl. Boil them on low heat for 3-4 minutes, until they harden. Turn off the heat and serve the soup with green onions.

Ingredients Wolf soup as in Transylvania:

  • 250 grams of red loboda
  • 2 bunches of green onions
  • 2 bunches of green garlic
  • 20 ml (1 tablespoon) of oil
  • 1 teaspoon sweet paprika
  • 1/2 tablespoon (12 grams) of flour
  • 500 ml. of milk
  • 500 ml. the water
  • 60 grams of cream with 25% fat
  • 150 ml. whipped milk (or sour milk, yogurt, etc.)
  • 1 fresh egg yolk
  • 1 bunch of dill
  • for hardening, vinegar (I used a very good apple cider vinegar, it is called "Sour Deer" and is produced in Slatina) or lemon juice to taste and pepper
  • optional: red omelet on both sides of an egg, strips of smoked bacon

Preparation of loboda soup as in Transylvania:

1. Wash the red loboda in some cold water. Peel and wash the green onion and garlic. Chop the rounds the white and light green part of the garlic and onion. Chop the onion leaves (all or only part, depending on how much you like) and put them separately. Loboda is cleaned of thicker roots and stalks and chopped into suitable pieces (so that they can be easily taken in a spoon).

2. Put a pot on medium heat and add the oil, then the chopped onion and garlic (white and light green). Add a pinch of salt from the beginning and cook over medium / low heat until soft.

Note: instead of oil, you could use smoked bacon, fried in a pot until the fat melts and the scallops are browned, but smoked meats are also on that extremely comprehensive list of things I don't feel like today.

3. After the onion and garlic have softened, add the flour and paprika, mix quickly and immediately quench with milk and water, because the paprika is not allowed to stay too long "on dry land", because it would change color and flavor.

4. Bring the liquid to a boil, taste and add salt to taste. Now add the chopped loboda as well as the chopped green onion leaves.

5. Keep it on the fire only until it boils and with the loboda, which will soften quickly and color the juice in a beautiful pink, then remove from the heat and add the chopped dill.

6. In a bowl, beat the fresh egg yolk with the cream and whipped milk with a fork, dilute with 1 pinch of hot juice then pour into the pot and mix quickly with the soup. The taste of the soup with salt and pepper is also adjusted according to the taste, and each one will fit the sour one in the plate.

Well, and as we decided to keep the traditional omelet noodles for moments when our appetite will be healthier, we ate this juice with thick slices of homemade bread, toasted and rubbed with a drop of garlic. And so! Good was, I had the desire, what I wish you and your gentlemen!

News soup with loboda and crocodile broth

It was only at this age that I discovered the news, in Oltenia, now, after the period of restrictions generated by the Covid-19 Virus Pandemic, all over the world, when I escaped like a rifle and traveled from Bucharest to my country house. I spent actively, one of the most beautiful holidays. I missed normalcy, free life and patriarchal peace.
It's the end of May and we asked our neighbors and relatives, what kind of soup can we cook with what we find in the gardens at this time !? We were answered in unison: news, or loboda, or both combined. As the corcoduses are in season, of course I quickly planted a broth of corcoduses for sour soups, which are prepared & # 8220 per minute & # 8221 and thus, I don't stop to praise this kind of soup that you must eat. I never imagined she was so good.

Adapt the quantity to your needs, proportionally to how many you know you are in the family.
INGREDIENTS & # 8211 News soup with loboda and corcoduse broth
2.5 or 3 l of hot water
2 medium to small carrots
1 large old yellow onion or two smaller ones
1/2 parsnip root
2 tablespoons & # 8211 sunflower oil for hardening vegetables
1/2 bell pepper if large
2 suitable white-flour potatoes
200-300 g of news leaves (a fist consisting of two palms)
150-200 g loboda (on the eyes, a healthy hand)
I had 400 g of garden tomatoes for (canned) soups! (or 100 ml robot fresh tomato juice, or 4 medium tomatoes roasted, peeled and cut into cubes)
150 ml juice from corcoduse broth and 3 tablespoons of corcoduse boiled and crushed through a spaghetti sieve (if not, replace with cabbage juice, 1 cup)
1 link of larch
1 small bunch of parsley
very little coarse salt (1/2 or up to 1 teaspoon)

Chili peppers are eaten separately by lovers of hot spices

PREPARATION- News soup with loboda and corcoduse broth

I harvested from the garden, most of the vegetables, fresh, starting with the news. Be careful that the news can be easily confused with other weeds that invade it! Plants are consumed when they are small and tender, not after they bloom. When they are tall, they are food for pigs.

UPDATE: from different culinary groups, I received the information from the housewives that what I marked as the weed called & # 8220loboda porceasca & # 8221 can also be consumed. I haven't tested it yet, I want to find out from the net what we can cook well with it. I was told that & # 8220snails & # 8221, probably in puff pastry.

This is the loboda, it grows on a tall stem:

The larch is in the small basket (and the parsley that I have not planted before) I partially harvested them from the stems, to let the plant in life give it other leaves. I removed the leaves affected by the larch.

At the end, I picked the corcodus directly from the tree:

1. Put cold water in a large pot with 1/2 teaspoon grated salt.
2. While it is boiling, wash the carrots well, grate them and cut them into cubes with a knife. Clean the onion that I wash, because who knows what animals went through it during storage. Cut it into cubes. Heat the pan over medium heat, try with an onion cube and when it sizzles, put the onion and carrot to harden, 3-4 minutes, until the onion becomes glassy, ​​yellow, without burning. Carrots help keep them from burning.

3. Pour these hardened vegetables into boiling water and cook for about 5-10 minutes over medium heat.
4. After this time, cut the pepper into cubes like a carrot and put it in the juice.
5. Wash the potatoes well, peel them and cut them into cubes of about 2.5 cm. Put them in the juice and simmer. Now add the peeled parsnip and rinse with water, cut into small cubes like a carrot.
6. After about 20 minutes, the potato should be cooked. You try to easily insert the fork into it and taste it.
6. Wash the iron and sieve in the sieve so that the soil flows (sprinkled from the recent rain).
7. When the potato is cooked, cut the stir-fry and cut into large strips, about 2.5 cm. Put 3 quarters of them in the pot, the rest you stop.
8. Add the soup tomatoes from the jar (preserved).
9. Boil a maximum of 2 cups of water and after boiling, boil the corcoduses for 3-5 minutes, until they soften so that they can be passed through a sieve with large holes (spaghetti). With a cup of the juice from the corcoduse broth and 3 tablespoons full of boiled corcoduse crushed in a sieve with a wooden spoon (sieve slightly dipped in the soup) and after straining the corcoduse, the pulp remaining in the pot, boil the soup only 4-5 minutes at small fire. Store the rest in the refrigerator in a tightly closed jar with a lid and use for the next soup, when you are ready to cook.
10. Immediately after the trance of news and loboda, choose the good larch leaves, chop the knife and put only half, to grab a few boils.
11. Stop the fire. Put the rest of the news, loboda, larch and finely washed and chopped parsley. With a little fresh parsley, decorate the plates when serving:

Loboda and the news will burn immediately, it is not kept bright green, nor do you distinguish it from the rest.
12. If necessary, add 1/2 teaspoon of coarse salt.
When serving, sprinkle with chopped parsley. It is very tasty!
Liv (e) it!

We clean the potatoes and carrots (we wash them) we cut the potatoes into cubes, we grate the carrot.

We clean the stevia from the tails and wash it well, we wash the leeks and the cleaned onion, we put them in a robot or we chop them finely.

In a pot add the potatoes, carrots, stevia, leeks, onions. Chopped peppers and water and bring to a boil.

LoBoda we clean the tails, wash it and drain it well,

Finely chop it and heat it in a little oil,

When the potatoes are almost boiled, add the loboda and the chopped larch and let them boil a little together. Then add the borscht, salt and pepper to taste.

Let it boil for a few minutes and at the end add green parsley and cover.

Thanks to the timer for presetting up to 24 hours, you are free to spend time with your loved ones, while Multicooker cooks for you.

The 2 mm thick vessel conducts heat evenly and prevents food from burning.

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