Green soup in meat broth

So the soup turned out delicious and tender, use only the young greens. She is well boiled and gives the dish a rich taste.

You will need:

- 300 g young sorrel;
- bunch of young nettle;
- 4 potatoes;
- 1,5 l of a meat broth;
- bunch of green onions;
- a bunch of parsley;
- 3 eggs.

Pour in the pan the broth, place diced potatoes. Bring stock to a boil and reduce heat. Sorrel sort, wash. Nettle pour over boiling water. All the greens finely chop, shred green onion.

The greens put in a pot with broth, add salt and sugar. Cook the soup for not more than 7 minutes, then stir in finely chopped parsley. In each plate, add a spoon of sour cream and half of a peeled hard-boiled egg.

Soup green vegetarian

You will need:

- 200 g of nettle;
200 g young sorrel;
- 2 potatoes;
- 2 liters of water;
- 1 onion;
- 1 carrot;
- 2 Bay leaves;
- a few peas of black pepper;
- hard-boiled eggs;
- vegetable oil for frying;
- a bunch of dill.

Onion peel and finely chop, carrots grate. Sauté vegetables in hot oil until soft. Potatoes, peel, cut into cubes, cover with water and put on the stove. Add salt, pepper and Bay leaf. Cook soup 5-7 minutes, then put in a pot with carrots onions.

Sorrel rinse and sort, nettle scald with boiling water. Finely chop the herbs and put it in the soup. Simmer for another 7-8 minutes, then add to the pan with finely chopped dill. Boiled eggs chop and add to each plate along with the sour cream.

Nettle soup

This soup can cook not only with nettle and sorrel, but also with a green salad.

You will need:

- 250 g young sorrel;
- 250 g of nettle;
- 4 eggs;
- 1 onion;
- 1 carrot;
- 300 g of potatoes;
- 1 tablespoon chopped parsley or dill;
- 80 g melted butter;
- salt to taste.

Nettle and sorrel loop, add a small amount of water and cook until tender. Then RUB the herbs through a sieve and mix with the broth.

Finely chop the onions, carrots grate. Put the vegetables in a pan, add oil, salt and 1 Cup water. Cook the mixture until the water is completely evaporated. Boil eggs, peel them and chop into small pieces. Put eggs to the carrots and onions, stir. Add nettle-sorrel puree, pour in a pan 6 bowls of water and simmer the soup for 15 minutes.

Potatoes clean, cut into cubes. Add it to the cabbage, the sunflower and cook until potatoes get soft. In the finished soup add the chopped parsley and dill. Serve with sour cream and fresh rye bread.