Light Nettle Soup
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Light Nettle Soup
Ingredients
- Nettle - 17.6 oz
- Sorrel - 14.1 oz
- Onion - 1 head
- Carrot - 1 piece
- Parsley - 1 piece
- Potato - 17.6 oz
- Wheat Flour - 1 tablespoon
- Butter - 2.1 oz
- Sour Cream - 2 tablespoons
- Scallions - 1.8 oz
- Chicken Egg - 2 pieces
- Parsley - to taste
- Bay leaf - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Sort the nettle, rinse thoroughly with cold water, and immerse in boiling water for 2 minutes. Pass the nettle through a meat grinder, place it in a small pot, add butter, and simmer for 15 minutes.
Step 2
Rinse the sorrel and chop it.
Step 3
Boil the eggs hard, peel, and cut in half.
Step 4
Peel and chop the carrot, onion, and parsley root. Sauté in butter with salt and pepper. Chop the green onion and add it to the sautéed mixture for 3 minutes.
Step 5
To prepare the dressing, sauté the flour in butter, add water, sour cream, mix, and bring to a boil. Let it cool.
Step 6
Peel and dice the potatoes.
Step 7
Bring water to a boil. Add the nettle, sautéed vegetables, and potatoes to the boiling water. Cook on low heat for 15 minutes.
Step 8
Add the flour dressing, sorrel, bay leaf, pepper, and salt.
Step 9
Before serving, garnish the soup with sour cream and add the eggs.
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