Nettle soup

Description

Nettle soup just needs to be cooked in May, when its leaves are small, tender and very fragrant. What do they smell like? In the spring, of course. Just imagine how wonderful this soup will turn out! And remember that nettles should not be collected in the city, as well as near roads: take your time and go to the forest for it. It will be even better if you pick the young stems of this wild greenery in the country, just before preparing the soup, and immediately send it to the pot with the broth. In general, the fresher the nettle, the tastier cabbage soup is from it. Try it and see for yourself!

Cooking

Step 1

Soft-boil the eggs to serve the soup. Place them in a pot, cover with cold water and bring to a boil. Boil 4 minutes. Cool with running water.

Step 2

Peel the onion and chop finely. Heat the melted butter in a heavy bottomed saucepan. Add the onion and, stirring, fry over low heat for 5 minutes.

Step 3

Peel potatoes, wash and cut into medium cubes. Add to pot with onions. Stirring, fry over low heat for 5 minutes. Then fill with broth or water, bring to a boil, salt and cook for about 20 minutes.

Step 4

Rinse nettles for cabbage soup thoroughly with running water. Remove coarse stems. Finely chop the rest of the nettle. Place in a saucepan with vegetables in broth, bring to a boil and simmer for 1 minute.

Step 5

Remove the cabbage soup from the heat and grind with an immersion blender until a puree is not too smooth. Taste and, if necessary, salt and pepper to taste.

Step 6

Wash and chop the iceberg lettuce. Add to soup pot. Close it and leave it on the hot switched off stove. After 5 minutes, pour the cabbage soup from the nettle into plates. Add the previously cooked eggs to each.