Sorrel soup with nettle

Description

A hearty first course. The soup can include dandelion, cow parsnip, dill, cilantro, parsley, green onion, nasturtium, lamb's quarters, and other herbs. Instead of water, you can cook the soup using broth made from lean chicken, beef, or canned meat. You may add carrots, onion, bell pepper, tomatoes, Chinese cabbage, mushrooms, or beans. The soup can be prepared with processed cheese, any seafood, or at the end of cooking, pour in a mixture of beaten egg, lemon juice, and cream. So, here's how.

Instructions

1. 1

   Step 1

   Blanch young nettle with boiling water, separate all the leaves and chop them finely. Sort the sorrel, rinse under cold running water, and cut into strips.

2. 2

   Step 2

   Peel the potatoes, rinse them, and cut into cubes.

3. 3

   Step 3

   Pour water into a saucepan, add salt, place over heat and bring to a boil. Add potatoes to the boiling water and cook until half-done.

4. 4

   Step 4

   Add the sorrel and nettle to the pot and simmer the soup for another 5–7 minutes over low heat. Add salt and ground black pepper to taste if necessary.

5. 5

   Step 5

   Sorrel soup with nettle can be served hot or cold. When serving, add a little sour cream, chopped green onions, and egg to each bowl.