Nettle soup with canned meat
Description
The recipe won't take much time. An important point in the recipe is not to overcook it. Therefore, prepare all the ingredients in advance—peel and chop them. Instead of millet, you can use rice or buckwheat, but all grains must be cooked before adding them to the nettle. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Bring water to a boil. Cut the potatoes into cubes and place them in the water. Cook over medium heat until partially done.
- 3
Step 3
In a skillet, heat the fat and broth from the canned meat, then sauté the chopped onion. When the onion becomes transparent, add the canned meat, mix well, and heat thoroughly. Remove from heat.
- 4
Step 4
Add the washed millet to the half-cooked potatoes and boil for 7-8 minutes after the water comes to a boil.
- 5
Step 5
Prepare the nettle. Sort through it, remove any weeds, wash it, pick off the stems (only the leaves are needed), scald with boiling water, and shake off excess moisture.
- 6
Step 6
Chop the nettle leaves into random pieces.
- 7
Step 7
Add canned meat to the potatoes with millet and bring to a boil.
- 8
Step 8
Add the nettle leaves.
- 9
Step 9
To preserve nutrients as much as possible, immediately add the minced egg. Bring to a boil, simmer for a maximum of 3 minutes, then remove from heat.
- 10
Step 10
Serve the soup with sour cream, fresh vegetables, and rye bread.