Sorrel soup
Description
A hearty first course. The soup turns out light, yet quite filling, and is very quick to prepare. Nettle has a delicate aroma, giving the soup a very interesting flavor. Moreover, nettle is rich in vitamins and beneficial nutrients, which the body especially needs in spring. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making hogweed soup. Rinse the hogweed and herbs and dry them, boil the eggs hard and let them cool.
- 2
Step 2
Peel the potatoes and cut them into medium-sized matchsticks. Bring the broth to a boil and add the potatoes. Cook over medium heat for 10 minutes, until the potatoes are done.
- 3
Step 3
Finely chop the onion and place it in a frying pan with vegetable oil. Peel the carrot, grate it finely, and add it to the onion. Fry over medium heat for 7 minutes, stirring occasionally.
- 4
Step 4
Add the sautéed vegetables to the pot with the potatoes, mix well.
- 5
Step 5
Separate the leaves of the silverweed and chop them.
- 6
Step 6
Chop the green onions and add them to the pot.
- 7
Step 7
Add the chopped greens and cow parsnip to the pot, bring to a boil and cook for 3 minutes. Season the soup with salt and pepper to taste. Pour the ready cow parsnip soup into bowls, add half a boiled egg to each, a spoonful of sour cream, and serve.
- 8
Step 8
Pour into bowls and serve.