Sorrel and nettle soup
Description
Perfect for lunch. Here is a very simple recipe for sorrel and nettle soup with vegetables. You can use pork, beef, or chicken broth as a base, or simply use plain water to make a light, low-calorie meal. A poached egg complements the soup perfectly, making it not only delicious but also visually appealing.
Instructions
- 1
Step 1
1. First of all, start cooking the broth (you will undoubtedly save time if you use ready-made broth, which just needs to be brought to a boil). At the same time, start boiling the eggs hard.
- 2
Step 2
2. Peel the carrots and grate them on a fine grater. Also peel and cut the potatoes into small cubes.
- 3
Step 3
3. To make sorrel and nettle soup as healthy as possible at home, do not make a fried topping. Add carrots and potatoes to the boiling, slightly salted broth.
- 4
Step 4
4. Peel and finely dice the onion. Add it to the broth and simmer over low heat for about 10-15 minutes.
- 5
Step 5
5. During this time, the nettle should be poured with boiling water several times. This will remove its ability to "burn."
- 6
Step 6
6. Rinse it thoroughly under cold water and chop. Do not cut the herbs too coarsely.
- 7
Step 7
7. With sorrel, it's much simpler: just rinse it lightly and chop. Put the greens into the pot and cook for about 10 minutes. Meanwhile, peel the boiled and cooled eggs and cut them in half (or into small cubes, if desired).
- 8
Step 8
8. That's the whole secret of how to prepare sorrel and nettle soup. Place half an egg in each bowl and serve with sour cream. Delicious, simple, and healthy!