Advice 1: How to cook nettle soup

In the spring you can prepare delicious and healthy soup of young green nettles, spinach and sorrel. In young leaves of the nettle there is carotene, vitamins and essential body minerals.
How to cook nettle soup

Ingredients:

  • Nettle - 180 g;
  • Parsley root - 15 g;
  • Onions - 30 g;
  • Buckwheat - 50 g;
  • Rice - 50 g;
  • Sliced potatoes 250 g;
  • Celery - 20 g;
  • Chicken egg – 2 PCs;
  • Sour cream - 50 g;
  • Greens;
  • The juice of a lemon;
  • Black pepper, salt.

Preparation:

  1. Young nettle washed several times with running cold water for a short time lay in strongly boiling water. Thus it is necessary to make sure the nettles are not digested and then turns into a green slime. After that, it immediately throws in a colander, that she did not have time to release all the juice, and finely chopped.
  2. Do some cooking broth. The meat is a good wash, be sure to pour cold water and put on high heat. When the water boils, the fire should be reduced and with a slotted spoon remove the foam formed on top. In the process of cooking is necessary to remove the foam pop-up again and rising fat. This is done in order to for a long time boil the broth has not acquired the disgusting taste of fat.
  3. In pre-cooked meat broth put the pre-peeled, cut into neat slices potatoes.
  4. When the potato is cooked, remove the broth from heat, strain and pour into another bowl. Where you send the crushed roots of parsley and celery, small chopped onion, washed (till water transparency) grits and boil for 15 minutes.
  5. Then spread the cooked nettles and simmered it in the broth, about 12 minutes.
  6. In conclusion, the present soup seasoned with lemon juice, garlic and chopped herbs.

Lemon juice can be replaced with tomato or cucumber brine.

Advice 2: Recipe soup with sorrel, nettle and egg

One of the most delicious spring soups green soup with young nettles and sorrel. This dish can be cooked in water or meat broth. Eat the soup immediately after cooking - store it does not boil. Ready soup season with fresh cream and add whole or chopped boiled egg.
Recipe soup with sorrel, nettle and egg

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;
Sol;
- 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.
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