Nettle soup with dumplings

Description

Is spring fully in full swing? Don't miss the opportunity to cook nettle soup with dumplings according to our recipe! It will not take much time and effort, but you will definitely get an excellent gastronomic experience. Why are we in such a hurry? Because to prepare this dish, you need the youngest, tender nettle no more than 20 cm high, which after heat treatment will acquire a characteristic, completely unforgettable taste. Exactly what is required in this case! It is especially good to cook nettle soup with dumplings in the country: in the fresh air, the dish becomes especially appetizing and fragrant.

Cooking

Step 1

Prepare dumplings for soup. Melt the butter first and let it cool down a bit. Whisk the egg with the yolks. Add melted butter and stir.

Step 2

Pour semolina and flour into the egg-butter mixture. Mix thoroughly with a whisk. Pour in a little boiling water - so that the mass acquires a consistency of medium density. Salt to taste and leave until use.

Step 3

Prepare the ingredients for the soup. Place the spinach in a colander, let thaw and then chop finely. Wash the nettle and remove the tough stems. Chop the rest of the greens.

Step 4

Peel and finely chop the onion for the soup. Peel potatoes, wash and cut into small cubes. Heat the melted butter in a heavy bottomed saucepan. Add onions and potatoes, fry for 5-7 minutes.

Step 5

Add nettles and spinach. Pour in vegetable broth or water and bring to a boil. Salt, pepper to taste and cook over low heat under the lid for 10 minutes.

Step 6

With two teaspoons dipped in hot broth, scoop up the semolina mass and dip it into the soup. Cook the dumplings until they float to the surface. Serve the nettle soup immediately.