How to make a delicious spring nettle soup? TOP 4 step by step recipes with photos. Secrets and features of cooking. Video recipes.
Spring has finally won over winter, the bright sun is shining on the street, and the first young shoots of fresh greenery have grown in the garden. Among them, such a herb as juicy nettle with a rich green color stands out. Contrary to what many consider it to be a weed, nettle is a useful plant that is used not only in folk medicine, but also in cooking. For example, you can cook a light and tasty spring soup from it, which will be filled with useful vitamins, microelements, proteins and amino acids. In addition, it is very tasty and well suited for fasting days. We offer you to find out the TOP-4 recipes with a photo of how to cook soup from young nettle.
Rules and subtleties of cooking
- Young nettle for the preparation of the first course should be no more than 15 cm high. It has soft and tender stems, small and sometimes even unblown leaves.
- Young nettle leaves practically do not burn. But if you are afraid and want to protect yourself from its stinging properties, collect the plant with protective gloves, cutting off the branches with scissors. Also, with gloves, before cooking, sort through the grass to remove any other accidental plants, remove debris and rough stems.
- Rinse cleaned nettles well with running water, because after winter, the ground is dry, and the leaves are embossed and dust collects well in them. For convenience, first place the leaves in cold water and let them sit for a while. Then rinse with a few more waters.
- In order not to lose the beneficial properties of young nettle, do not pour boiling water over it. For the same reason, add it to the soup last, and then boil the dish for just a few minutes. Then all the healing substances of the plant will be preserved.
- Cut the leaves not too finely, about 1 cm. You can also do this with rubber gloves.
- If you are using an adult nettle, take the leaves that are younger and pre-pour boiling water over them.
- Nettle can be combined in one dish with young herbs. If young sprouts of sorrel, loboda, spinach, wild garlic appear on the site, then include them in the ingredients for the soup. Cut these herbs in the same way and 5 minutes before the dish is ready, send them to the pan along with the nettle.
- Any cereals, vegetables, dumplings, dumplings, etc. are added to the dish.
- You can cook the first nettle dish in any broth: meat, chicken, vegetable, with meatballs, or just on water.
- Nettle can be used to make a puree soup. To do this, send the cooked contents to a blender, and grind the products until puree. Then pour it into a saucepan and bring to a boil.
- Spring soup with nettles is served to the table hot, with the addition of thick cool sour cream, rustic cream or mayonnaise for taste.
Nettle soup with boiled egg
Traditionally, nettle soup is seasoned with raw egg, but boiled eggs are added to this dish. They make the stew more satisfying and nutritious. And thanks to the bright color of the boiled yolk, the soup looks more beautiful on a plate.
- Caloric content per 100 g - 129 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Any broth - 1.5 l
- Potatoes - 2-3 pcs.
- Young nettles - 1 bunch
- Ground black pepper - a pinch
- Eggs - 1 pc.
- Onions - 1 pc.
- Citric acid - on the tip of a knife
- Carrots - 1 pc.
- Salt to taste
Cooking nettle soup with boiled egg:
- Peel and wash potatoes, carrots and onions. Grate the carrots, chop the onion into small half rings, and cut the potatoes into cubes.
- Put the vegetables in a saucepan, cover with broth and cook until almost cooked.
- Rinse young nettle leaves with cold water, cut and send to soup. Boil for 2 minutes.
- Add salt, black pepper and citric acid.
- Pre-boil the eggs in a steep one for 10 minutes after boiling. Chill, peel, cut into small cubes and send to soup.
- Boil the dish for another 3 minutes and turn off the heat.
- Serve hot soup with nettle and boiled egg with sour cream, and if you wish, you can add boiled meat to the finished dish.
Raw egg nettle soup
A nutritious first course that's easy to prepare but delicious - spring nettle soup with raw egg in broth.
Ingredients:
- Meat broth - 2 l
- Young nettle - 200 g
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Eggs - 2 pcs.
- Lemon juice - 1/4 tsp
- Salt to taste
- Ground black pepper - a pinch
Cooking nettle soup with raw egg:
- Boil the broth in advance and strain. You can use the meat for another dish. Or put pieces of it in the nettle soup at the end of cooking.
- Peel and cut the potatoes and carrots into medium cubes. Put them in a boiling broth and cook for 10 minutes.
- Rinse the nettles under running water, chop finely with a knife or cut with scissors and add to the soup. Season with salt, pepper, lemon juice and cook for 5 minutes.
- Pour the eggs into a bowl, beat lightly with a fork and pour into the nettle soup. Stir vigorously, bring to a boil and immediately remove from heat.
- Let the nettle soup with a raw egg sit for 15-20 minutes and serve.
Nettle soup with white cabbage
Light, tasty and healthy soup made from young nettle with white cabbage. It is easy to prepare and very good on a warm spring day.
Ingredients:
- Vegetable broth or water - 2 l
- Nettle - 100 g
- Cabbage - 100 g
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Onions - 80 g
- Eggs - 1 pc.
- Bay leaf - 1 pc.
- Dill - bunch
- Salt to taste
- Vegetable oil - for frying
- Ground black pepper - a pinch
Cooking nettle soup with white cabbage:
- Peel the potatoes, cut into cubes and send to a saucepan with broth. Bring to a boil and cook for 10 minutes.
- Peel and wash onions and carrots. Chop the onion into thin quarter rings and grate the carrots. In a skillet in vegetable oil, sauté the vegetables until golden brown.
- Chop the cabbage thinly and add to the broth together with the vegetable frying. Boil for 5 minutes.
- Wash nettles, cut and send soup. Season with salt and pepper, add bay leaves and cook for 5 minutes.
- Beat the egg a little with a fork and add to the soup. Stir, bring to a boil and simmer for 1 minute.
- Finely chop the dill, put in a saucepan, stir and leave the dish to infuse for 10 minutes.
Beetroot and nettle soup
Make a delicious spring soup with beets and nettles. It is rich in vitamins and minerals. Huge benefits for the body and reasonable savings for the wallet.
Ingredients:
- Chicken fillet - 500 g
- Beets - 200 g
- Nettle - 200 g
- Potatoes - 1 pc.
- Bulb onions - 1 pc.
- Salt to taste
- Ground black pepper - a pinch
Cooking beetroot and nettle soup:
- Cut the chicken fillet into small pieces, cover with water, salt and cook until cooked for 30 minutes.
- Finely chop the peeled and washed onion, finely grate the beets, cut the potatoes into cubes, finely chop the nettle.
- Put potatoes in boiling broth and boil them for 10 minutes.
- Add the onion and beetroot and cook for 5 minutes. Onions can be pre-fried.
- Add nettles and cook until potatoes are tender, about 5 minutes.
- Salt and pepper the beetroot and nettle soup. You can add a beaten egg to the boiling broth and mix well.
