Nettle soup: A tasty bit of nostalgia with surprising health perks

Nettle soup is a rural delicacy from years past that tastes wonderful and has exceptionally positive health effects. How do you prepare it, and are we sure that no blisters will form in our throat? We answer these questions.

Perhaps some of us have memories of hearing about nettle soup for the first time. Is it a joke? Is grandma joking when she talks about such a dish? Well, it might have seemed that way, because so far our experiences with nettles have been—to put it mildly—less than pleasant. Could the same plant that stung our legs during forest treks and soccer games in the meadows be the main ingredient of a tasty and nutritious soup? Yes, it's true!

As we mentioned earlier, nettle soup offers a great, refreshing taste and provides many health benefits. In this context, it's worth noting its antibiotic and anti-inflammatory properties. Nettles work wonders for the human immune system while regulating blood pressure, blood sugar, and cholesterol levels. They are rich in vitamins A, B, C, and K, each of which positively affects the body's functioning.

Nettle soup is thus a wonderful representative of old-fashioned cuisine, the kind not often experienced in big cities. It's worth giving in to such a return to roots. If not for health, then at least for the taste buds.

Ingredients:

                    
• 7 ounces of nettle leaves and stems
• 1 quart of broth
• 1 onion
• 1 carrot
• 4 potatoes
• 1 tablespoon of butter
• 1 tablespoon of flour
• 2 tablespoons of cream
• 1 egg yolk
• 1 tablespoon of lemon juice
• Salt to taste

Method of preparation:

      
1. Blanch the nettles in boiling water (the temperature will stop the stinging) and chop them. Grate the carrot on the large holes of a grater, peel and dice the potatoes, and finely chop the onion.
2. Heat the butter in a pot. Sauté the onion until translucent, then add the flour and mix.
3. Next, add the nettle, carrot, and potatoes. Sauté for a moment and then pour in the broth. Cook for about 25 minutes, until the vegetables are soft.
4. At the end of cooking, add a mixture of the egg yolk and cream to the soup, and mix. Season with salt and lemon juice, and it's ready. Enjoy your meal!