Nettle soup
Description
A hearty first course. In hot summer, look for fresh nettle shoots with tender leaves to make soup. It's more convenient to cook nettle soup in water during hot weather, so it can be enjoyed cold as well. By the way, for cold soup, boiled eggs are best diced. Nettle soup can be served not only with sour cream but also with fresh cream. Give it a try and stay healthy!
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cut the potatoes and carrots into pieces of any size you prefer and boil in salted boiling water until cooked.
- 3
Step 3
While the vegetables are boiling, let's prepare the nettle. Trim the young leaves from the stems – wear gloves! Place them in a bowl and pour boiling water over them.
- 4
Step 4
Drain the nettle onto a colander or sieve and let the water drip off. Now it can be chopped; it no longer stings.
- 5
Step 5
Finely chop the herbs. Dill is the main one here.
- 6
Step 6
The potatoes and carrots are cooked—taste for salt.
- 7
Step 7
Put the nettle into the boiling soup and cook for 2 minutes.
- 8
Step 8
Add the herbs and turn off the heat. Let it steep, covered, for 10 minutes.
- 9
Step 9
Serve the nettle soup with boiled eggs, halved, and fresh sour cream added to the bowls.
- 10
Step 10
The soup is ready. Serve hot.