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Soup with leurda and lettuce

Soup with leurda and lettuce


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to take full advantage of how much leurda we have, I know it as easy because of the taste similar to green garlic. It is said that the bear awakened from hibernation, prefers primarily to recover, leurda. Contains vitamin A, vitamin C, caretnoids, phosphorus, calcium, sodium, iron, copper, fluidifies the blood participating in the expansion and preservation of vessel elasticity. of blood [fights atherosclerosis] .increases the capacity of memory and concentration consumed constantly .is purifying and toning in general.


Loboda soup, leurda and lettuce, with egg and sour cream

Greens of all kinds urge you to put them in the shopping cart, to omit the meat from the daily menu and to prepare simple, quick recipes, which in addition to being particularly tasty, are also healthy.

There is a secret! Soups and cream soups based on greens are prepared in small quantities to be eaten at lunch, at most in the evening. The prepared greens oxidize over time and give a cochlear taste, the stomach is crazy and the owner does not know what he has, if he does not feel comfortable.

It's natural medicine! Our ancestors scalded the greens (loboda, spinach, salad, stevia, stir, beet leaves, etc.) before putting them in soups or dishes. Thus, most of the minerals contained remained in boiled water, which is thrown away or in the happiest case is used after cooling to water the flowers. I learned to use unripe greens, only hardened with vegetables. It is felt in the richer taste of the dishes and in force, after consuming in the dishes, the greens not previously cooked.

Ingredients needed in the recipe: loboda, lettuce, leurda, root vegetables (carrots, celery, parsnips, parsley), dried onions, sour cream, chicken eggs, lard, coarse salt, peppercorns, parsley and green locust, lemon juice.

Roots and dried onions are put on a large grater or finely chopped with a sharp knife. Fry in a pan in bird lard.

Season with coarse salt and freshly ground peppercorns. Mix with a wooden spoon to homogenize the hardened vegetables so that they soften easily.

The fresh greens are washed well under a stream of cold water and allowed to drain in a sieve.

In a saucepan with hardened vegetables, add the loboda and cook for a few minutes.

Add the lettuce, broken into pieces and cook for a few more minutes.

Mix with a wooden spoon to homogenize and further harden the mixture of greens and roots.

Leurda broken / cut into pieces is added over the vegetables and hardened vegetables. Mix with a wooden spoon for homogenization. Add to the pan, boiled water and bring the soup to a boil, over medium heat, for 15-20 minutes, until the vegetables and greens are soft enough to be eaten.

Prepare the secret ingredient for the soup! The secret of this soup must be well kept. Chicken eggs, sour cream, fresh lemon juice are of great quality. Eggs are bought from marketers, and sour cream from shepherds. Lemon juice is freshly squeezed. The coarse salt is Romanian, not Chinese or Ukrainian. The peppercorns are freshly ground.

Beat the ingredients with a fork or fork until a homogeneous mixture is obtained.

Add parsley and green larch, finely chopped, in beaten egg with sour cream.

The boiled soup is ready for the big test, its tights for a special taste. The fire stops. With the polish, take it out of the soup and add it over the homogeneous mixture of eggs and sour cream. Mix well with the target.

The well-homogenized mixture is gradually added to the hot soup, stirring continuously with the polonium in the soup for homogenization. Put the lid on the pot and leave it to soak for 10 minutes, to homogenize the tastes.

If you like rags! If you forget to turn off the heat or do not mix well with the polish, the egg and sour cream mixture crumbles and the soup is not homogeneous.

At lunch, the soup is served hot, with cold polenta and hot peppers. A glass of plum brandy increases the appetite of diners.

In the evening a cold soup goes great.

Bon appetit gourmet brothers everywhere, wherever you are in the world! Do not miss the opportunity to purify your body. Seasonal greens are at hand for the next 3-4 weeks, at least until Easter.


Simple recipes with leurd. Healthy, easy to cook and especially to eat! Video

Leurda is a plant with a taste similar to that of garlic, often used in traditional Romanian cuisine. FANATIK offers you 5 easy-to-prepare recipes, with leurda in the foreground. Salad, pasta, tart (quiche), soup, easy to cook and, especially,… to eat!

Leurda has the name "botanical catalog", in Latin, "Allium ursinum", that is, in free translation, "Bear's Garlic". Because, it is said, when the bear wakes up from hibernation, it seeks to eat, first of all, in order to recover, leurdă!

Leurda, the "star plant of spring", has even been called in Germany "The plant of the third millennium" due to its properties and benefits for the body, from reducing cholesterol and blood pressure to protecting active and passive smokers against the effects of nicotine in cigarette tobacco.


Cream of leurd soup

Leurda (you have wild, wild garlic, I have a bear) is in high season now. It is found in markets but grows in clearings and on the edges. It tastes fine like garlic and leaves like spears. It can be kept frozen and is good in soups, sauces suitable for lamb or cream soups, such as the one I received from Mircea Groza a few days ago. I ate the soup, I took the pictures with the product (to have proof) and I ordered the pictures with the manufacturing process that Mircea made. You have to gain something from this whole story. In your place I would take advantage of today's recipe, leurda is a food full of virtues.

Leurda, like any leaf, must be washed well in running water.

Steam for a few minutes, until softened (in a sieve, over a pot in which boiling water).

This method has certain advantages. On the one hand, the vitamins do not pass into the water (except in a small amount), on the other hand, the color remains green.

Leurda is passed through the mincer and the vegetables (except green onions and garlic) are washed / cleaned / boiled in water.

Diced vegetables, chopped green onions and garlic are sautéed together and then covered with meat soup or water. Let it boil.

Add leurda, straighten the cream soup rubbed with a tablespoon of flour and turn off the heat.

Pass the soup. Manual or with blender.


OF THE SEASON / THE BEST RECIPES WITH LEURDA

Containing allyl sulfide, vitamin A, vitamin C, carotenoids, essential oil, volatile oils, allicin, carotenoids and mineral salts (calcium, iron, phosphorus, copper, sodium), leurda is one of the plants now in high season.

Most of the time in Romania we call it wild garlic but throughout Europe this plant with valuable nutritional properties is known as leurd or bear garlic and is widely used in the daily diet. Pâtés with leurd are also sold in our country and are very successful. Cheese with leurd or tomato sauces with leurd can be found especially in health food stores with quality products, 100% natural and organic.

Foods with leurd are very helpful in case of iindigestion, intestinal gas, hypertension or "hardening of the arteries" (atherosclerosis). This type of garlic can also be applied directly to the skin in case of rashes (if you have it available fresh). Leurda contains active ingredients that can protect against heart disease by regulating platelet activity and lowering blood pressure.

It is recommended in weight loss diets due to the effect depurative, detoxifying. Also, Leurda has antiseptic, antiviral, antimicrobial effect, immunomodulatory role, antihypertensive action, peripheral vasodilator, hypocholesterolemic, antithrombotic, blood thinner and blood antiplatelet, bronchodilator, expectorant and antitumor action.

Here are a few extraordinary recipes in which you can use this plant so nutritionally valuable:

& # 8222Unt & # 8221 from leurdă

Ingredient:
6-8 leurda leaves
75g coconut oil
1 teaspoon lemon juice - optional
A little olive oil
Salt and pepper to taste

Method of preparation:
Wash and dry the leurda leaves with kitchen towels or a towel. Cut as finely as possible. Slowly melt the coconut oil, in a bowl, over a pot of hot water. When it becomes liquid, add the garlic and the rest of the ingredients, stirring until smooth. Then pour into a ceramic bowl or other type of container, but not plastic. Leave in the fridge until it hardens and use as appropriate. It goes very well with baked sweet potatoes, green vegetables or other steamed food. Or it can be placed on a warm bread made from germinated seeds, fresh from the dehydrator. For dairy consumers, butter can be used instead of oil, but it is good to have raw organic butter as much as possible.

Leurd in oil / vinegar

Ingredient:
500g leurda leaves
500ml organic olive oil, cold pressed
1 teaspoon natural salt

Method of preparation:
The leaves must be clean and completely dry. Put in a blender or food processor with oil and salt and mix until it reaches the consistency of a puree. Store in the refrigerator in a glass jar with a layer of olive oil on top, but it is best to use it within a week to prevent the growth of bacteria. The best method of storage for longer periods is by freezing, they can be portioned or frozen in ice trays, then the frozen pieces are placed in a bag with a closing system.

Dressing with leurd

Put a handful of leurda leaves in a blender and cover with 3 parts olive oil and 1 part cider vinegar or lemon juice. Mix and use as a sauce or dressing for any dish or salad. For a creamier sauce you can add a tablespoon of sesame paste (tahini) or Dijon mustard.

Hummus from leurd

Ingredients (2-4 servings):
2 green zucchini dogs (zucchini)
1 handful of leurda
¾ cana tahini (sesame paste)
¼ cup of olive oil
½ cup lemon juice
1 teaspoon cumin powder and 1 teaspoon paprika

Method of preparation:
Mix all the ingredients & # 8211 can still match the water if the zucchini does not leave much liquid. Sprouted chickpeas can also be used, but in order to be easier to digest, it is good to cook them a little steamed beforehand or kept in hot water, at the limit of boiling, for about 5 minutes to soften. They will no longer be raw, but they are still healthy and easy to digest.

Pesto from leurd

Ingredient:
2 hands of leurda
1 link parsley (to neutralize the smell of garlic!)
2 cups hydrated nuts or seeds
You can choose between almonds, walnuts, hazelnuts, hemp seeds, pumpkin seeds and sunflower
Cold pressed organic oil as appropriate

of olives, hemp or pumpkin
Juice from 1 lemon
Salt, pepper to taste

Method of preparation:
Put all the ingredients in the food processor and mix, and when they start to grind, add oil until the desired consistency is obtained. Put the mixture in a glass jar, clean and dry, covered with oil and keep in the refrigerator for a few weeks and even if you use it, it must always remain covered with a layer of oil. It can also be frozen, in portions, in bags with closing system.

Soup with leurd

Ingredients (4 servings):
1 mana de leurda
3 cups parsley or celery root
1 cup fennel bulb
2 celery stalks
½ cup hemp, hydrated nuts or avocado pulp
¼ cup olive oil & 1 teaspoon lecithin (both optional)
1 green hot pepper or ½ teaspoon chili powder (optional)
1 teaspoon of white miso or salt
4 cups hot water

Method of preparation:
First wash the wild garlic and cut it. Peel a squash, grate it and squeeze the juice. Place the rest of the ingredients, except the oil, in the blender and mix until hot and creamy. Add a little olive oil to bind the soup and give it an airy texture, or do not use it at all if you want to reduce fat. Pour into two preheated bowls, garnished with leurda pesto and garnish with chopped parsley.


How to cook leurda? 25 ideas to prepare it in several ways

Leurda or wild garlic, as it is also called, brings a lot of benefits to the body and is very cheap. Now is the best time to take advantage of this greenery that cleanses the blood and protects the liver from disease. It has a discreet garlic taste and can give a delicious flavor to your salads as well as soups.

If until now you were used to using it only for salads, dishes or soups, you must discover other ways to cook leurda to take full advantage of its nutrients. Here are the benefits and how to cook leurda:

Why eat leurd

  • detoxifies the body
  • protects the liver
  • cleans the blood
  • lowers bad cholesterol and protects the heart from disease
  • cleanses the kidneys and prevents kidney problems
  • prevents respiratory viruses due to allicin
  • fights spring asthenia.

How to cook leurda

For example, you may not know that you can make one delicious pesto from leurdă which you can use over hot potato salad, steaming pasta, rice, quinoa or even pizza.

Vegetable pate from chickpeas, lentils, sunflower seeds can be enhanced with these fresh leurd leaves that will give it a delicate garlic flavor, depending on the amount of leurd you add.

Low leurda it can be enhanced with a little cream and an egg, as you would prepare spinach with white sauce and mesh.

Salads with leurd can be a delight when you love vegetables and greens. However, leurd leaves will go great with boiled potatoes, eggs and olives, a combination you should try this spring.

Another unique way you can use leurda is in combination with Greek yogurt / cream or tahini (if you want a vegan / fasting dressing), olive oil, lemon juice, salt and pepper to get a creamy salad dressing.

Also, leurd leaves go in a lot of appetizers (rolls, salted cakes) which you can bake.

Pie fillings they can also be tastier when you add leurd leaves, known for their delicious aroma.

Another preparation in which you can successfully use leurda are meatballs, whether you fry them or bake them. Leurda will go great with both meatballs and fasting meatballs.

Vegetarian lasagna with ricotta and leurd
it will be another combination that you will surely love if you want to try to cook leurda in other ways as well.

Omelette or omelette with leurd and mushrooms it can be a good breakfast for the weekend when you want to prepare something hearty and tasty. Another option for breakfast or brunch would be spreads with sautéed mushrooms and leurd pesto, a delight for those who want to try new combinations with leurd.

Homemade gnocchi or pasta can be tastier when you add leurd to the dough, and ravioli stuffed with ricotta and leurd will be to everyone's taste.

Butter at room temperature mixed with finely chopped leurd and rolled in a food foil can be a perfect combination for baked / boiled potatoes, pasta or canapés.

It is kept in the freezer and you will have it at hand when you want to give a special flavor to a dish. Also, cream cheese or ricotta go wonderfully mixed with leurd, salt and pepper to make a spread on toast.

Another answer to the question of how to cook leurda is and creamy leurd soup with potatoes. It goes great with croutons or a warm baguette and a little cream on top.

Leurda combines very well with chicken, beef and lamb, so do not hesitate to use it when cooking meat dishes.

Why is it better to eat spring greens more often?

  • Reduce inflammatory effects in the body
  • Visibly improve the appearance of the skin
  • They have a detoxifying effect
  • They are essential for colon health
  • Regenerates blood
  • Drive away depressive states
  • Protects the heart from disease
  • Protects bones
  • They strengthen the immune system
  • They have a beneficial effect on the brain.

Follow the gallery with recipes based on leurda to discover for yourself several combinations that can inspire you to use these greens in your kitchen!


Video: Τυποποιημένες σαλάτες Βεζύρογλου (May 2022).