Nettle soup

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

After a cold and gloomy winter, the body needs vitamin nourishment and a boost of energy. As soon as everything begins to come to life, turn green and bloom, along with weeds you can find a valuable plant - nettle. In the spring, dishes with herbs always become a priority on family tables. Housewives are well aware of the benefits of green plants and are in a hurry to pamper their household by preparing nettle dishes. There are a large number of varieties of cooking culinary masterpieces with a "burning inhabitant of the forest." We bring to your attention our own version of a nettle dish, a soup recipe.

Ingredients for a delicious and he althy meal:

• nettle - about 300 grams;
• potato tubers - 6-8 pieces:
• carrots - 2 pieces;
• onions - 2 pcs;
• meat (beef or pork) - 300g;
• green peas - 250g;
• chicken eggs - 4 pieces;
• vegetable oil - 3 tablespoons;
• seasonings - s alt, pepper to taste.

Starting cooking nettle soup. First you need to cook the meat broth: thoroughly wash the meat, cut into portioned pieces and let it boil. When the foam appears, remove with a slotted spoon, cook over low heat until the meat begins to separate from the bone.

Let's startfor preparing vegetables. We clean one onion and cut it into 4 parts, without cutting it to the very tail, so that the head is kept whole. So it is most convenient to extract it from the broth. We also cut one carrot into small pieces and add it to our meat together with the onion.

While the broth is cooking, prepare the greens. To prepare nettle soup, you should first scald it with a sufficient amount of boiling water and rinse it under cold water. When excess moisture drains, you can safely take the leaves with your hands - they no longer pose any danger to the skin. Finely chop the nettle and set aside - it is added to the soup at the very last turn in order to preserve all its beneficial properties.

Peel the potatoes, wash and cut into small pieces. As soon as the meat began to lag behind the bone, we remove the onions and carrots with a slotted spoon - they will no longer be useful to us. The meat is separated from the bone and cut into portions. Add potatoes, meat to the broth and put on a slow fire.

Making fry for our soup. Finely cut the second onion, grate the carrots on a coarse grater and sauté in a frying pan with the addition of vegetable oil over medium heat. When the vegetables are soft - turn off, and 15 minutes before the end of cooking, add to our fragrant, green nettle soup. Put cooked nettles, canned or frozen peas into the broth, s alt and pepper to taste.

Add raw chicken eggs to the finished nettle soup. First, beat them well with a whisk, and just before removing the pan from the stove, we introduce intobroth in a thin stream, stirring constantly. Turn off the soup, let it brew for 5-10 minutes and can be served with sour cream. You can also boil eggs separately and put half an egg in each plate when serving.

Nettle soup is a very tasty and surprisingly he althy dish, and it is also incredibly beautiful and nutritious. Bon appetit!