Saltbush is an herbaceous plant, better known for its healing properties. Saltbush contains proteins and vitamin C. Besides being delicious, this leafy vegetable has amazing taste qualities. The young leaves of saltbush can be proudly placed alongside dock, spinach and nettle at our dining table.
Saltbush is a light and fresh food, perfect for the exhausting hot summer months and can be put into any diet. It's easy to prepare and successfully combines with many other vegetables. Salads and dishes are not the only items that can be made from saltbush; delicious and vitamin-loaded soups are also an option. Let us offer you several recipes for soups with saltbush that will help you bring some variety to your summer menu:
Soup with Saltbush and Cherry Plums
Preparation: Wash the saltbush and clean it. Chop it and parboil it with boiling water, then drain it. Boil the saltbush in salted water along with the oil, cherry plums and chopped onions. Add the rice. After 10 min, remove the soup from the heat, salt it and thicken it with the beaten eggs.
Green Soup with Saltbush
Preparation: Wash the saltbush and clean it. Chop it and saute it in a little oil and green onions. To it add the washed rice and broth cube. Pour in water and salt. Boil the soup for about 30 min. Then sprinkle it with parsley and lovage. Remove the soup from the stove and after 10 min. thicken it with the whipped egg and yoghurt.
Vegetable Soup with Saltbush
Ingredients: 1 handful of saltbush, 4 leaves sorrel, 2 bunches green onions, 1 carrot, 1 potato, 1 bunch celery, 2 tablespoons rice, 2 tomatoes, 3 tablespoons oil, parsley, 2 broth cubes of your choice.
Preparation: In 5 cups (1.2 L) boiling water, put the oil, chopped onions, chopped carrot, celery and parsley stalks, the diced potato, rice and broth cubes. Once the rice softens, add the finely chopped tomatoes and saltbush. Let the soup boil another 5-6 min. at least. Sprinkle it with chopped celery and parsley leaves.
Green Soup with Saltbush and Sorrel
Ingredients: 9 oz sorrel, 9 oz saltbush, 4 tbsp olive oil, 1 onion head, 1 1/3 tbsp butter, 1 cup yoghurt, 1 egg, 3 1/3 tbsp vermicelli, 5.5 oz feta cheese, 1 tbsp flour, 1 broth cube, 1/2 bunch parsley, 1 lemon.
Preparation: Braise the chopped onions in the olive oil. Add the cleaned, washed and chopped sorrel and saltbush leaves. Once the water evaporates, add 5 cups water, the broth cube and after 15 min. the vermicelli. Let the soup simmer on low heat until the vermicelli is cooked. Thicken it with the yoghurt, flour and egg. Add the crumbled feta cheese, butter and finely chopped parsley. Serve the soup with a slice of lemon.
Green Soup with Saltbush, Sorrel and Dock
Ingredients: 1 bunch dock, 1 bunch sorrel, 1 bunch saltbush, 1 bunch parsley, 1 pinch of ginger, 3 bunches green onions, 1/2 cup rice, 2 cups yoghurt, 1 egg for thickening, 3 boiled eggs, lemon juice, salt, black pepper.
Preparation: Finely chop the washed leafy vegetables. Pour 6 cups of hot salted water over them. After boiling for a bit, add the rice as well. Once the rice and vegetables are fully boiled, thicken the soup with 1 egg beaten with the yoghurt. Sprinkle with ginger and parsley. When serving the soup, add the cut into quarters hard-boiled eggs, lemon juice and black pepper.
Green Spring Soup
Ingredients: 7 oz saltbush, 5.5 oz nettle, 5.5 oz spinach, 4 bunches green onions, 3 1/3 tbsp oil, 2 tbsp rice, 1 oz feta cheese, 2 eggs, 1/3 cup yoghurt, parsley, ginger, dill, salt.
Preparation: Finely chop the washed leafy vegetables. Saute them in oil and once they soften pour water on them and salt. Once the soup comes to a boil, add the rice and let it boil until it softens completely. Remove the soup from the stove and add the grated feta cheese and thickening agent made from the eggs and yoghurt.
Soup with Saltbush and Beets
Ingredients: 10.5 oz beets, 10.5 oz saltbush, 2 tomatoes, 3 1/3 tbsp vermicelli, 4 tbsp oil, salt.
Preparation: Saute the chopped onions, add the chopped beets. Once sauteed a little bit, add the chopped saltbush and diced tomatoes. Pour on water. Once it comes to a boil add the vermicelli and sprinkle with salt. A thickening agent is optional.
Green Soup with Saltbush and Avocado
Preparation: Saute the chopped onions in the oil. Add the chopped saltbush. Pour on 2 cups warm water and add the diced avocado. Remove the soup from the stove. Season with lemon juice and salt. Add the finely chopped dill and parsley. On top sprinkle with grated eggs and cheese.