Revive traditional flavors with nutritious nettle soup
At first glance, this dish might be mistaken for sorrel soup, but its base is an entirely different herb. It's an affordable way to diversify your daily menu and revisit recipes from years gone by.
We used to see nettles as the biggest nuisances in the yard, combatting them with sticks. However, our grandmothers and great-grandmothers would carefully gather what hadn’t been trampled by children’s feet and transform it into a nutritious soup. It’s the taste of spring captured in a simple, wholesome dish.
Properties of nettle
Nettle is a true treasure trove of vitamins and minerals. It contains vitamins A, C, K, and the B group vitamins, as well as minerals such as calcium, magnesium, iron, and potassium. Nettle supports the immune system, strengthens bones, and improves skin condition. It also has anti-inflammatory and diuretic effects, helping to remove excess water from the body and possibly alleviating joint and skin inflammations.
Nettle soup
Nettle is commonly known for herbal teas, but it's equally delightful in soup. It has a delicate flavor, similar to sorrel soup, and the addition of cream and hard-boiled egg softens its taste. It's light, simple to make, and ideal for a lunch, dinner, or first course.
Young leaves are milder and don’t sting as much as older ones. It's best to collect nettles before the plant blooms in early spring, preferably in April or May. Choose areas away from busy roads, factories, and other pollution sources. Ideal locations include meadows, forests, and home gardens.
Ingredients:
- 1 pound of young nettle leaves
- 1 onion
- 2-3 carrots
- 3-4 potatoes
- 1 parsley root
- 2 cloves of garlic
- 4 cups of vegetable or chicken broth
- 2 tablespoons of butter or olive oil
- Salt and pepper to taste
- 4 eggs
- Cream or yogurt for thickening (optional)
- Fresh dill or parsley for garnish
Method of preparation:
- Pour boiling water over the nettle, then drain and chop it.
- Grate the carrot on a coarse grater, peel and cube the potatoes, and finely chop the onion.
- Sauté the vegetables in melted butter for a few minutes.
- Add the broth and nettle, and cook until the vegetables are tender.
- Thicken with cream or yogurt to taste, remembering to temper.
- Season with salt and pepper to taste.
- Hard boil the eggs, cool them, peel, and cut them into halves or quarters.
Serve the finished soup with the boiled eggs. For garnish, add a dollop of sour cream and sprinkle with chopped dill or parsley. Enjoy!
