Spring soup with nettle
Description
The soup is simple and quick to prepare. This aromatic soup will be a hit with your entire family, especially when served with sour cream and garlic pampushki. It takes only about 25 minutes to make. It's best to use young vegetables and fresh spring greens, remembering to soak them in salted water for 30 minutes before cooking to remove nitrates. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the vegetables, rinse them in water, cut the potatoes into four pieces, slice the onion into half-rings, and grate the carrots on a fine grater. Place all the cut vegetables into a pot.
- 3
Step 3
Pour in the chicken broth. The recipe uses broth that has been prepared in advance and thawed. Alternatively, you can simply boil any chicken parts until cooked, and use that broth for the soup. Place the pot on the stove and turn the heat to maximum. Cook the vegetables until almost done for 20–25 minutes.
- 4
Step 4
Carefully rinse the nettle in water and place it into a deep container. Bring water to a boil and pour the boiling water over the greens, leaving them in it for 2-3 minutes. This treatment ensures the nettle will not sting.
- 5
Step 5
Remove the scalded nettle from the container, chop it and add it to the pot.
- 6
Step 6
Rinse the dill and chop finely, then add it to the pot. Season with salt and pepper, and add other herbs or spices to taste. Simmer the dish for another 1-2 minutes, then turn off the heat.
- 7
Step 7
Pour the soup into deep plates. Peel the boiled chicken egg, rinse it, cut it in half, and place it in the plate when serving. Nettle soup is especially delicious with sour cream or mayonnaise.