Recipe approved by Mango ✔️
I never even heard about the red mountain spinach before and of course I never ate any, until my mom bought me some from the local farmer’s market last week. For the frist 2 days I kept it in a glass of water in the fridge, while I was looking for recipes. Finally I found one I liked. It had only two other ingredients I never used: lovage and borș. 🤭
I’m glad I was brave enough to try this soup because it became one of my favourites.
Here’s what you will need for like…. well 10. 🤭 (The recipe I found wasn’t really a recipe. It was a broadcast with a nun cooking something traditional for like the whole monastery. 😅 I made 1/4 of it, but still, it was a lot…)
- Lots of red mountain spinach, the more you use the pinker your soup gets. I should’ve used more. But this was all I had. Next time I’ll make it pinker.
- 2-3 cups of liquid borș or one squeezed lemon
- 1 big onion
- 2-3 carrots
- 1 red paprika
- Lovage (fresh if possible)
- 1 cup of rice
- 500 ml of tomato paste
- Salt
- Pepper
- Water
Chop the onion, the carrots and the paprika. Put 3L of cold water with the other 3 ingredients to boil. Add some salt. When the vegetables are nice and soft add a cup of rice, and the tomato paste and let it boil for 10-15 more minutes. Add the borș, the pepper. Your soup is almost ready. Turn off the stove, add the spinach and the lovage, and leave it covered for the next 20-30 minutes to let the herbs infuse. Serve it with some (vegan) sour cream, couple of slices of fresh bread & hot pepper or green onions.
