The lebioda season falls in late spring and summer. We recognize this wild dining plant by characteristic, delicate leaves resembling hearts or triangles. It tastes best and has the most nutritional values when she is young, i.e. in May and June. It can then be collected and used like spinach. This time we will focus on the soup, loved by the peasants.
Lebioda has vitamins: E, K and group B, as well as minerals, i.e. iron, phosphorus, magnesium, potassium, zinc, sodium. It also contains antioxidants that neutralize free radicals and protect cells from oxidative stress.
In addition, thanks to the high fiber content, is conducive to improving digestion and maintaining intestinal health. Its regular consumption can also support the cardiovascular system. This plant is recommended for people leading an intensive lifestyle, athletes, as well as all those who want to strengthen their immunity.
It is worth using it in the kitchen in many ways. Young leaves are a great addition to salads, soups or smoothies, and the older ones are suitable for stuffing and stewed dishes. You can even prepare healthy flour from lebioda seeds.
We collect the lebioda in clean areas that are free from industrial and chemical fertilizers. Let’s choose places distant from roads. However, it’s best to buy seeds and sow them in the garden.
The soup from this plant can become an alternative to. It is lighter because you do not need to add sugar or cream to it. It is worth curling it with the addition of butter, thanks to which we better absorb fat -soluble vitamins.
What ingredients do we need to make lebioda soup? Here is the list:
- 5 handfuls of young lebioda;
- 1 l bulish;
- 5 potatoes;
- 3 carrots;
- 1 onion;
- 3 tablespoons of millet;
- 3 tablespoons of chopped fennel;
- 3 tablespoons of butter;
- Spices: salt and pepper.
To start with, rinse the lebiod leaves under running water, put them in a pot and pour water. We cook the plant for a few minutes. Then we chop it finely.
In the next step, warm up 1 tablespoon of butter in a frying pan and fry the onion chopped into the feathers until it is broken. Then peel the potatoes and cut them into cubes, and rub the carrots on a grater.
Pour the carrots and potatoes with broth, and then add millet. When it is soft, we add a lebioda, onion and 2 tablespoons of butter. Cook the soup for another 10 minutes, and finally sprinkle with chopped dill and season with salt and pepper as desired.
Lebioda soup tastes great with fried bacon. It is worth serving it with a gun of fresh bread, i.e. as the peasant dish ate before.
