Nowadays, not every housewife knows about nettles. This dish can even be called exotic, although in the old days our ancestors prepared it every summer. It turns out that young nettle leaves contain many useful substances, vitamins and microelements. In addition, it does not need to be specially grown; it is enough to pick the grass in the forest or in the field. In this article you will learn how to prepare cabbage soup from nettles. A recipe with a photo will help you diversify your regular menu and surprise your family with an unusual dish.
Cabbage soup with young nettles
Here is a simple and easy recipe. Thanks to it, you can refresh yourself during the heat, quench your hunger and thirst. with nettle is very simple:
- Boil broth from chicken, beef or lean pork in a two-liter saucepan. Once the meat is cooked, remove it and cut into small pieces. Strain the broth.
- Peel one carrot and several potatoes and cut into cubes. Place the vegetables in the broth and simmer for ten minutes.
- Pour boiling water over 200 grams of young nettle, then rinse under running water, chop and add to soup.
- Season the cabbage soup with salt, pepper and lemon juice. At the very end, beat the egg and, stirring the liquid, gradually introduce it into the soup.
Serve the finished dish with sour cream or homemade mayonnaise. We are sure that your loved ones will love cabbage soup, since it is difficult to imagine the beginning of summer without a light dish of fresh herbs.
Nettle cabbage soup. Recipe with egg
Before you start preparing this unusual dish, you will need to collect nettle leaves. Remember that only tender young leaves are suitable for this purpose, and the plant itself should grow only in an ecologically clean area. How to prepare cabbage soup from nettles? A recipe with a photo will help you with this:
- Sort 100 grams of nettle leaves, wash and place in boiling water for a few minutes. Then drain them in a colander, and when the excess water has drained, pass the leaves through a meat grinder.
- Heat vegetable oil in a frying pan and simmer the greens in it for about ten minutes.
- Chop 30 grams of green onions with a knife, and then put them in the frying pan with the nettles.
- Separately, fry the onion cut into half rings and the carrots grated on a coarse grater.
- Bring one liter to a boil and place the prepared products into it. Boil them for 20 minutes, and at the very end add 100 grams of chopped sorrel, bay leaf, salt and ground pepper.
- Beat one chicken egg with a tablespoon of milk, and then carefully pour it into the cabbage soup, remembering to stir the liquid.
Pour the finished dish into plates, put half a boiled egg in each serving, sprinkle with fresh herbs and serve with sour cream.
Nettle soup
Light herb soup is very easy to prepare:
- Wash the nettle leaves in cold water.
- Boil the potatoes and mash them with a potato masher.
- Fry the carrots in a frying pan.
- Chop green onions, nettles and garlic.
- Place the ingredients in the broth and add four tablespoons of oatmeal to them.
- Beat the chicken egg with lemon juice, salt and pepper. After this, pour it in a thin stream into the boiling soup.
Cabbage soup made from nettle and sorrel. Recipe
Gardeners will surely like soup with herbs, since all the necessary ingredients are at hand. Read the description and cook with us delicious cabbage soup from nettle and sorrel. The cooking recipe is as follows:
- Pour water into a saucepan and put it on fire.
- Peel and cut four potatoes into cubes. After this, place the vegetables in boiling water.
- Peel one medium carrot and chop as desired. You can also grate it on a coarse grater.
- Open a can of stew and chop the meat with a knife without removing it.
- Pour boiling water over 20-30 young nettle leaves and then chop them together with sorrel, parsley and dill.
- When the potatoes are almost ready, add the prepared ingredients to them. Season the cabbage soup with salt and any spices.
As you can see, this recipe for nettle cabbage soup is quite simple. Therefore, light green soup is prepared very quickly.
Fennel soup with nettles
This unusual dish will surely surprise your loved ones. Most likely, they have never tried this combination of products. Do not forget that the quality of the products from which they are prepared is very important for home-cooked meals. Therefore, before you start preparing soup from wild herbs, make sure that they are collected in nature, and not in the city. The recipe explains in great detail how to cook:
- Take three or four handfuls of nettle leaves, sort through them and set aside a few for decoration. Pour boiling water over the rest for a couple of minutes, and then drain the excess liquid using a colander.
- Peel one white onion, chop and fry in vegetable oil.
- Chop one head of fennel and one large potato very finely, place in a saucepan and add one liter of boiling vegetable broth or water.
- When the vegetables become soft (ten minutes), add the prepared onion to them and cook everything together for another five minutes.
- Pour the soup into a blender bowl and chop the vegetables, season with salt and pepper. After this, return the puree back to the pan.
- Wash the blender, pour 200 ml of heavy cream into it and add nettles. Beat the ingredients until they are smooth. After this, pour the mixture into a saucepan and heat over the fire, without bringing to a boil.
- At the same time, heat the vegetable soup.
Pour the broth into plates, carefully pour cream into the center of each and garnish the portions with nettle leaves. Serve the finished dish immediately to the table.
Green cabbage soup
If you have healthy green grass at your disposal, prepare a wonderful and tasty dish from it. You can use any greens, depending on your own taste. To prepare the broth, you can use meat, chicken, or simply cook it with vegetables. How to prepare summer cabbage soup from nettles? The recipe is very simple:
- Wash the tender nettle leaves, cilantro and nasturtium, sort and chop.
- Peel one large onion and cut into half rings or cubes with a knife.
- Place peeled and diced potatoes (two or three pieces) into boiling chicken broth.
- Fry the processed onion in vegetable oil, and at the end add a couple of cloves of chopped garlic to it.
- When the potatoes are almost ready, add the remaining ingredients, salt, turmeric and pepper.
- Remove the cabbage soup from the stove as soon as the water in the pan boils.
You can supplement the nettle cabbage soup recipe as you wish. For example, grate boiled eggs and add one spoonful of them to each serving. Or cut the eggs in half and place one half at a time on a plate. Serve the soup with sour cream or mayonnaise.
with nettle
Take this opportunity and try a vitamin soup made from vegetables and fresh herbs. How to cook quick cabbage soup from nettles? The recipe will tell you how to do it correctly:
- Prepare chicken or
- Peel two potatoes and cut them into cubes.
- Finely chop a quarter of a fork of young cabbage and also add it to the soup.
- Place 100 grams of frozen mixed vegetables in boiling water.
- Cut thin nettle leaves with a knife. To avoid getting burned, wear gloves. After this, dip the chopped greens into the cabbage soup five minutes before they are ready.
Add salt, pepper and, if you like, special seasoning for soup to the finished dish.
Conclusion
We hope that you find the information collected in our article useful. The nettle cabbage soup recipe will help you prepare a tasty and healthy dish that you can only try at the beginning of summer. Therefore, do not miss the chance to please your family and friends with an original soup made from fresh herbs.
What light, tasty and vitamin-packed dish can you prepare in the spring? Of course, green cabbage soup! The recipe for such cabbage soup can be varied depending on the available products, but the soup itself will still turn out incredibly healthy and delicate in taste. After all, the main ingredients of green soup contain a rich vitamin and mineral complex, which is especially valuable at a time when the body is weakened by vitamin deficiencies and needs support with useful substances.
Sorrel
Sorrel leaves are not only capable of refreshing with a pleasant sourness, but are also unique in their content of healing properties. The benefits of consuming leaves are based on the large amount of vitamins C, E, K, calcium, iron, phosphorus, magnesium, oxalic acid, tannic and other acids.
Sorrel is a natural storehouse of vitamins that are so necessary for humans in the spring months.
Nettle
Another record holder for substances beneficial to the body. Nettle leaves contain large quantities of B vitamins, ascorbic acid, carotene, barium, iron, calcium, copper and a lot of other trace elements.
Nettle soup enriches with vitamins, gives strength and vitality to the body.
Green cabbage soup recipes
So, how are green cabbage soup prepared? There are many recipes for making green cabbage soup! But the meaning and essence are the same in all of them - the basis of the soup will be sorrel, nettle and potatoes. In the case when there are only sorrel leaves or only nettle leaves, you can get by with them alone (plus potatoes).
Several recipes for making cabbage soup from greens.
Recipe for green cabbage soup with sorrel
Carrots, onions and potatoes are passed through a meat grinder. You need to bring the water to a boil and then add the cooked vegetables to it. All this must be stirred very thoroughly, otherwise lumps will appear.
At the same time, sorrel is ground in a meat grinder. It is added to the soup after the potatoes are cooked. The soup is brought to a boil again and salted to taste. All! The cabbage soup is ready. Served with sour cream and chopped egg, which are added to the plate just before serving. It is very good to eat them chilled.
For another version of the recipe you need: water, olive oil, potatoes, salt, spices to taste. In this case, not sour cream is used, but milk; it is poured into the water before cooking. Boil the potatoes until tender; boil a couple of eggs separately. Cut a bunch of sorrel and a bunch of nettle leaves, chop the prepared eggs. Add all this when the potatoes are ready. Cook for a short time, a few minutes; as an indicator of readiness, you can use the color of the sorrel, which darkens at the end of cooking.
Green cabbage soup with nettle and sorrel
First you need to cook the broth or just bring water to a boil. Then fry the carrots and onions in hot oil, pour them and the chopped potatoes into boiling water. Let cook for 15-20 minutes. Add chopped sorrel and nettle leaf to the soup. Turn off the soup immediately after boiling. Salt, spices and oil are added to taste during cooking.
One of the easiest recipes for green cabbage soup is to simply boil water, add finely chopped sorrel, nettle leaves and chopped potatoes into it. Add salt and cook until done. Sour cream and crumbled boiled eggs are added to the plates, portionwise. It will also look good if the soup in plates is decorated with herbs.
If the housewife is limited in time, then a recipe option in which the egg is poured directly into the soup, without cooking separately, is suitable. Cabbage soup is cooked as usual, using diced potatoes, sorrel leaves, nettles and herbs. But you need to break the egg into a cup, beat it with salt and pour it, stirring quickly, into the pan before turning it off so that it has time to curdle.
The “democratic version” of green cabbage soup combines parts of the two recipes described above. The base of the green soup is the same, but instead of sour cream, milk is poured into the water before cooking, and instead of a boiled egg, beaten raw eggs are added during cooking.
Nettle-sorrel cabbage soup is an easy, wonderful, healthy dish on warm spring or summer days!
- beef on the bone - 500 g;
- sorrel and nettle - 2 handfuls each;
- potatoes - 3 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- salt - to taste;
- water - 2-4 l.
In spring, among the bare beds and garden trees with swelling buds, only young sorrel, planted last year, stands out in the garden.
Young nettles are climbing here and there along the fence. A harmful, burning weed that cannot be gotten rid of. But everyone is happy with young nettles - they are good for soup.
Green onions also grow: chives, batun and wild lizun onions. These crops have been sitting in the same bed for a long time. Just thin out, weed and water.
Let's combine the first spring gifts of nature and prepare green cabbage soup.
Pour water into a cauldron and put a beef bone with meat.
I poured 4 liters of water, and there was just enough soup for 4 large servings; no one even got extra. You have to understand that I cooked on a fire in an open space. The meat only took an hour and a half to cook. And the sharp spring-like cold wind in the deceptively warm rays of the sun also contributed to the boiling of the water.
As soon as the water boils, turn the heat down. Add half a tablespoon of salt. Use a slotted spoon to skim off any foam that forms. Place the peeled onion head into the cauldron - whole or cut in half. And cook the beef broth for an hour and a half, maintaining a light simmer by adjusting the flame, opening and closing the lid.
While the broth is being prepared, we go to the garden and collect 2 handfuls of young sorrel. Now we put on household gloves and pick off the tops and young leaves of the nettles. Very young nettles practically do not bite. But still, you will definitely come across a specimen that will burn even through a mitten. Let there be equal amounts of sorrel and nettle.
The sorrel should be washed and coarsely chopped before adding to the soup. Some people only like leaves, others add stems too. It is the stems that will give the soup an expressive sourness. But they don’t like them in soup because of the hard fibers that summer and autumn sorrel are prone to. It’s spring in our yard, so feel free to add stems.
There is a special approach to nettles. To avoid getting burned, pour boiling water over the nettles. Then cut.
Separately, hard boil the chicken eggs.
Clean, wash and chop carrots and potatoes.
The carrots are the first to go into the finished broth. After 10 minutes - potatoes.
After 15 minutes - sorrel and nettle. If necessary, add salt to the broth. The cauldron with green cabbage soup is removed from the heat and covered with a lid. Typically, when cooked, sorrel changes color to marsh color. And the nettle remains green, as if it had not been cooked at all.
After another 10 minutes, the infused green cabbage soup with sorrel and nettle can be poured into plates, chopped boiled eggs and green onions can be added. Brown bread with a clove of garlic wouldn't go amiss. And don't forget the sour cream.
Bon appetit and spring mood to everyone!
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At the end of spring, when young nettles appear, thousands of housewives around the world begin to look for the answer to the question - how to prepare delicious cabbage soup from nettles? Everyone knows that this is a delicious dish. And there is no doubt that it is also useful. And like any popular dish, it has many variations. I wanted to find the best ones - and I found them. Meet: 5 selected recipes for nettle cabbage soup from the wonderful website lyubovm.ru. This is what he writes
“In spring, you often want something fresh. The supply of vitamins has been depleted over the winter, so such a desire is not surprising. An excellent addition to the usual menu will be dishes prepared with fresh herbs, including wild ones. This kind of greenery includes nettle - one of the first plants to appear in early spring.
We have always used nettles for food. They used it to cook cabbage soup and borscht, prepare main courses, bake and fry pies. And what delicious vitamin-rich salads you can prepare with nettles! But we're not talking about salads. From my childhood, I remember how my grandmother and nanny used to cook delicious cabbage soup with nettles on kerogas. Luckily there was a lot of it growing around the house.
You can cook nettle cabbage soup in any meat broth or water. They will still be delicious. The simplest cabbage soup recipe can be prepared with a minimum of ingredients: potatoes, onions, carrots and nettles. At the end, scramble a raw chicken egg and pour into the cabbage soup. To make the cabbage soup thicker, you can fry the dressing with flour. But I usually add semolina. You can also add sorrel to such cabbage soup, and a little later beet tops. Any greens go well with a wonderful and healthy first course. So feel free to add it. The first young leaves of garlic will add taste and aroma to the cabbage soup, which will whet your appetite even more. I usually rarely use fresh nettles. But if anyone is afraid of getting burned (and it bites), pour boiling water over the green leaves before cooking or blanch in boiling water for 20-30 seconds. Do not need anymore. Why lose the vitamins for which we actually cook such delicious cabbage soup?
One more tip. It is better to pour boiling water over already washed nettles. After all, the decoction that remains is an excellent vitamin drink that can easily replace tea.
Now read the recipes for nettle cabbage soup. They are all very simple. No broth, cook with vegetable or butter. And don't be afraid to add something of your own to the recipe. You simply cannot ruin cabbage soup made from nettles. Unless it's too salty. But this is easy to fix...
Nettle cabbage soup in meat broth
Ingredients:
- 2 liters of meat broth;
- 200 grams of nettle leaves;
- 3 medium-sized potatoes;
- 1 small onion;
- 1 small carrot;
- 50 grams of green onions;
- 2 tablespoons of vegetable oil.
To submit:
- boiled egg, sour cream, herbs;
- salt, seasonings, spices to taste.
Preparation:
Any meat broth will do. I usually cook with pork or beef bones. If the nettle is young, you can boil it along with the stems. If it is older, when the stem is already rough, tear off only the leaves. Place in a large bowl or colander and rinse well under running water so that no sand or other debris remains. How to make cabbage soup from nettles - wash the nettles. Then blanch the nettles in boiling water for 1-2 minutes and place on a sieve. You can pour boiling water over it. How to make cabbage soup from nettles - pour boiling water over it. Puree in a blender. You can twist it in a meat grinder. Chop the onion. Grate the carrots. Heat a frying pan and fry the onions and carrots until they are soft. You can fry in vegetable, ghee or butter.
Bring the broth to a boil and add fried vegetables and nettle puree. Cook for about 10 minutes. At the end add green onions, dill, parsley. Season the finished soup with sour cream when serving and place half a boiled egg on each plate.
Tip: some of the nettles in this dish can be replaced with sorrel. If you like thicker cabbage soup, add a tablespoon of semolina or when sautéing vegetables, add a tablespoon of flour. This will definitely give the first dish the desired thickness.
Cabbage soup made from nettle and sorrel
Ingredients:
- 200 grams of young nettle leaves;
- 100 grams of sorrel;
- 2 large potato tubers;
- 1 small onion;
- 1 small carrot;
- 2 tablespoons rice;
- green onions, parsley, dill, salt and spices to taste;
- sour cream and boiled egg for serving - optional.
Preparation:
Tear off the leaves of the nettle and wash. Pour boiling water over and leave for 3-5 minutes. Then place on a sieve and let the water drain. Chop. How to make cabbage soup from nettles - chop the nettles. Wash and chop the sorrel, tearing off the stems. Sprinkle with a little salt and leave for a few minutes. Then squeeze out the released liquid. Peel the potatoes and cut into cubes or strips. Whoever likes it.
Rinse the rice several times. You can use more rice depending on how thick you want the dish to be. Peel the carrots and onions. Finely chop the onion. Grate the carrots and fry in oil. Bring water or broth to a boil. Place potatoes and rice into boiling broth. Bring to a boil and simmer for 7-10 minutes, reducing heat. Then add the fried vegetables, sorrel and nettles. Cook for another 5-7 minutes. At the end, add green onions, dill, parsley, salt, and spices. When serving, top with sour cream or heavy cream. You can put half a boiled egg on each plate; this will decorate and make your soup with nettles and sorrel more appetizing.
Green soup puree with nettle and sorrel
Ingredients:
- 150 grams of nettle;
- 100 grams of sorrel;
- half a kilo of potatoes;
- 1 small carrot;
- 1 medium sized onion;
- 2 liters of meat broth;
- salt, ground pepper, herbs to taste.
To submit:
- sour cream, boiled egg - optional.
Preparation:
Cook and strain the meat broth in advance. Peel the potatoes. Cut large ones into 2-4 pieces. small ones can be cooked whole. Bring the broth or water to a boil and add the potatoes. Boil the potatoes until tender.
Wash the nettles and sorrel. Pour boiling water over the nettle and leave for a few minutes. Then discard into a sieve. Chop the sorrel and sprinkle with salt. Then squeeze out the liquid. Puree the nettles and sorrel in a blender. Fry the onions and carrots in vegetable or butter until they become soft. If desired, they can also be pureed, cooling slightly after frying. Remove the finished potatoes from the broth with a slotted spoon. Mash into a puree with a masher. Return to the pan. Bring to a boil and add fried vegetables, nettles and sorrel. Boil for 5-7 minutes, adding salt to taste and seasoning with pepper and spices. At the end add fresh chopped herbs. When serving, top with sour cream or cream. You can add a boiled egg, crushed garlic clove. This first dish with nettles and sorrel turns out to be very satisfying.
Cabbage soup with nettles in chicken broth
Ingredients:
- 2 liters of chicken broth;
- 200 grams of nettle;
- 100 grams of sorrel;
- 1 medium carrot;
- 1 small onion;
- 4 medium sized potatoes;
- parsley root or stalked celery to taste;
- 1 tablespoon wheat flour;
- 2 tablespoons vegetable oil;
- salt, pepper, any spring greens to taste.
Preparation:
Wash the nettles, tearing off the young leaves. Pour boiling water over and leave for a couple of minutes. Then squeeze out the water and cut. Peel the potatoes and cut into strips. Maybe in cubes. Fry chopped onions and grated carrots in vegetable or butter. Peel the parsley root and grate or cut into strips. Add to the vegetables and fry everything together for another 3-4 minutes.
Sprinkle with flour and stir for about a minute. Add hot broth gradually, stirring thoroughly so that there are no lumps. Add vegetables to the broth and let it boil. Boil for 2-3 minutes and add sorrel and nettle. Add salt and pepper to taste. Boil for another 3-5 minutes. At the very end, add chopped greens. You can also add chicken - those pieces that became the basis for the broth. Just first you need to chop them finely. When serving, top with sour cream.
If you don't have parsley root, cook the soup with stalked celery. It is fried together with vegetables. In addition to the usual greens, you can add green leaves of young garlic to the cabbage soup.
Cabbage soup with nettles, sorrel and tomatoes
Ingredients:
- 2 liters of chicken broth;
- 200 grams of nettle leaves;
- 1 bunch of sorrel;
- 1 small onion;
- 2 tomatoes;
- 3 potatoes;
- 2 chicken eggs;
- 100 grams of green onions;
- 3 cloves of garlic;
- dill, parsley in small quantities as desired;
- salt and ground pepper to taste.
Preparation:
Prepare sorrel and nettle as described in previous recipes. Place the broth on the stove and bring to a boil. When it boils, add the potatoes cut into cubes or cubes. Fry onions and carrots in vegetable or butter for 2-3 minutes.
Cut the tomatoes into cubes and add to the onions and carrots. Stirring, fry for a couple more minutes. Crush the garlic with a knife or using a garlic press. Add to the pan with vegetables. Fry for a minute. When the potatoes are almost ready, add the fried vegetables, nettles and sorrel. Add salt and pepper to taste. Cook everything together for 5-7 minutes. Break the eggs into a bowl and beat with a fork. A minute before it’s ready, pour the cabbage soup into the pan in a thin stream, constantly stirring the cabbage soup with a spoon. Add chopped green onions, herbs, bay leaf and remove from heat. Serve with sour cream or cream.
By the way, nettles can be collected almost throughout the season. Older leaves are best blanched or pureed before cooking. And don't forget to stock up on nettles for the winter. It keeps well frozen. And you can freeze it like regular greens.”
We really hope that you liked and found these recipes from the site lyubovm.ru useful. Many thanks to the author for the ideas for wonderful homemade cabbage soup with the addition of young nettles.
Shchi is a national dish of Russian cuisine. They are usually cooked in meat or lean broth with the addition of various vegetables and herbs. In today's article you will find more than one interesting recipe for cabbage soup made from nettles.
To prepare this aromatic and tasty first course, it is advisable to use young nettles. Before adding the plant to the soup, it is washed in cool running water, scalded with boiling water and chopped. Thanks to this treatment, nettle will lose its pungency, but will retain all its valuable substances.
Such cabbage soup is cooked in meat or vegetable broth. In addition to nettles, they usually add potatoes, carrots, onions, spices, chicken eggs and fresh herbs. To thicken the soup, add a little flour or semolina. Such dishes should be served only hot or warm, after seasoning with sour cream, natural yogurt, yogurt or mayonnaise.
Chicken option
This delicious, low-calorie soup is perfect for a family lunch. You can safely treat them not only to adults, but also to children. It is prepared relatively quickly, and the technology itself is very simple and does not require specific culinary skills. To cook aromatic nettle cabbage soup with egg, you will need:
- Chicken breast.
- A small onion.
- 4 medium potatoes.
- A large bunch of young nettles.
- 3 boiled eggs.
- Salt, a couple of bay leaves and pepper.
Process description
This recipe for nettle cabbage soup is so simple that it will not cause any particular difficulties even for inexperienced housewives. You need to start preparing this soup by boiling the broth. To do this, place the washed chicken breast in a pan, fill it with water and put it on the stove. The boiled liquid is carefully drained, replaced with a new one and returned to the fire. Remove the foam from the surface of the newly bubbling broth and leave to simmer over low heat.
After fifteen minutes, peeled and chopped potatoes and chopped onions are carefully loaded into the pan. Add some salt to the broth and continue cooking until the vegetables are soft. Shortly before the end of the heat treatment, chopped eggs, bay leaves and chopped young nettles, previously scalded with boiling water, are added to the soup. After ten minutes, the pan is removed from the burner, and its contents are poured into plates and served to the dinner table. If desired, cabbage soup made from young nettles is seasoned with fresh sour cream.
Option with parsnips
This dish is cooked in lean broth. Therefore, it will certainly be of interest to those who adhere to a vegetarian diet. In addition, the soup contains a large number of different vegetables, which means it will be an excellent source of valuable vitamins and microelements. A simple recipe for nettle cabbage soup requires the presence of a certain set of components, including:
- 4 potatoes.
- 7 handfuls of young nettles.
- Medium carrot.
- Celery root.
- A small onion.
- Parsnip root.
- A bunch of dill.
- 4 boiled eggs.
- Parsley root and greens.
- A couple of tablespoons of vegetable oil.
- 3.5 liters of clean water.
Cooking algorithm
These delicious nettle cabbage soup are so simple to prepare that any beginner can easily cope with such a task. The required amount of water is poured into the pan and sent to the switched on stove. As soon as the liquid boils, peeled and chopped potatoes are carefully loaded into it. Almost immediately after this, chopped roots and pre-fried onions and carrots are added there.
The future soup is salted, scalded and chopped young nettles are added to it in advance and left to simmer over minimal heat. The readiness of the dish can be judged by the softness of the vegetables. Immediately before serving, green nettle cabbage soup is decorated with chopped boiled eggs and seasoned with sour cream or mayonnaise. If desired, add additional chopped dill to each plate.
Option with pork and sorrel
Due to the fact that this dish is prepared in meat broth, it turns out not only tasty, but also very nutritious. It is optimally suited not only for adults, but also for children’s diets. This recipe for nettle cabbage soup involves the use of a specific set of components. Therefore, make sure in advance that you have on hand:
- 300 grams of fresh nettles.
- Half a kilo of pork ribs.
- 200 grams of sorrel.
- A couple of eggs.
- A tablespoon of vegetable seasoning.
- Medium bulb.
- A couple of potatoes.
- A bunch of dill.
- 2.5 liters of drinking water.
- Sour cream and refined vegetable oil.
Sequencing
Place washed and chopped pork ribs in a saucepan, add water and place on the stove. Carefully remove the resulting foam from the boiling broth and cook until the meat is soft. After this, peeled and chopped potatoes are loaded into it.
While the broth is cooking, you can start working on the nettles. It is washed, filled with water and boiled for five minutes. Then it is thrown into a colander and scrolled through a meat grinder along with sorrel. The resulting mass is placed in boiling broth. Following this, sauteed onions and vegetable seasoning are sent there. The future nettle cabbage soup with meat is boiled for about a quarter of an hour, and then removed from the burner. The finished soup is poured into bowls, sprinkled with chopped eggs and chopped dill. If desired, each serving is seasoned with sour cream or mayonnaise.
Option with curdled milk
We invite you to pay attention to another interesting recipe for delicious cabbage soup. They are prepared from non-standard ingredients, so before starting the process, be sure to double-check that you have everything you need on hand. This time you will need:
- A bunch of nettles.
- A few pieces of smoked lard.
- 4 eggs.
- A glass of curdled milk.
- A pair of medium onions.
- A small carrot.
- 5 potatoes.
- Salt, spices, vegetable oil and fresh herbs.
Cooking technology
Peeled and chopped potatoes are poured with water, or better yet broth, and placed on the stove. While it cooks, you can spend time on the remaining ingredients. The bulbs are peeled, washed, chopped and fried in a small amount of heated vegetable oil. After a couple of minutes, add carrots chopped into thin strips into the same frying pan.
Pour yogurt into a saucepan with boiled potatoes and add chopped smoked lard. All this is slightly salted, seasoned with aromatic spices and laurel and brought to readiness. A few minutes before turning off the heat, add pre-scalded and chopped nettles, as well as chopped boiled eggs, to the pan. This soup is served only hot or warm, first garnished with any fresh herbs. Since such nettle cabbage soup with eggs already contains yogurt, they do not need to be additionally seasoned with sour cream or mayonnaise.