Sample recipe using Atriplex hortensis – Orache Soup; Source: Traditional Romanian dish (Recipe offered by Biby Stoenescu) Ingredients: 500 g garden orache 1 dried onion 1 potato 1 medium-size zucchini 1 red pepper 2 spoons of rice 3 spoons of oil Anpetu Ohankesni of Hotchkiss, Colorado USA harvesting his weekly crop of Orache. Orache is an ancient vegetable. It was cultivated and widely appreciated even in Roman Times. That it fell out of view in Western Europe is quite strange, as it has a very agreeable flavour and is perfect in soups and cooked meat dishes. In eastern Europe it is still a mainstay crop, and remains wellappreciated. Photo by Joseph Simcox. 45 Juice from 2 lemons Lovage according to taste Parsley according to taste Salt according to taste Preparation: Wash the orache leaves and cut them in smaller pieces. Clean the other vegetables and chop them. Use a cooking pot with 4l capacity. Pour 3 spoons of oil into the pot and place it on the cooking stove, at medium flame, until the oil becomes hot. Put the onion, the pepper, the potato, the zucchini into the pot and add a little salt. Cook the ingredients in the pot, on medium flame for 3-5 minutes. Add 3 spoons of rice and the orache leaves. Cook together for 3 minutes and then add 2-3 liters of water. When the ingredients are well cooked, add the lemon juice and the chopped lovage and parsley. Add salt if needed. The soup should have a very nice, pink colour when ready. Pagina 54
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