Young nettle soup
Young nettle soup is simply a must-boil in May, when these greens delight the eye with their cheerful color and the nose with a delightfully fresh aroma. Some lovers of such first courses even prepare it for the future (freeze, salt, ferment), but the effect of such an additive will be completely different. It is impossible not to note the undoubted benefits of young nettle soup: it contains a considerable supply of vitamin C, which is vital for everyone to strengthen immunity and improve the functioning of the body as a whole. Especially if you do not expose the greens to a long heat treatment - as recommended in our recipe!
Ingredients
Servings 2 servings- potatoes - 2 pcs.
- rustic thick sour cream chilled - 2 tbsp. l.
- onion - 1 onion
- carrots - 1 pc.
- vegetable oil - for frying
- large bunch of nettles (100 g)
- parsley - 2-3 sprigs
- dill - 2-3 sprigs
- lemon juice - 1 tbsp. l.
- salt, freshly ground black pepper
Cooking
Step 1
Peel soup potatoes. Boil 0.5 liters of salted water in a saucepan. Add potatoes and cook until done. Save the decoction. Grind hot potatoes with sour cream and return to the pan with broth. Mix. Cook over medium heat.
Step 2
Peel onions and carrots, cut into thin strips and then, stirring, fry in vegetable oil until golden brown (about 4 minutes). Add to pot with potatoes.
Step 3
Wash nettles and greens, dry. Finely chop. Pour the nettle with boiling water. Add to soup along with herbs. Pour in lemon juice, salt and pepper to taste. After 2 min. Remove soup from heat and pour into bowls.