Nettle soup: A springtime tradition packed with nutrition
At first glance, it 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 recall recipes from years gone by.
Nettles used to seem like the biggest enemies in the yard, which we battled with sticks. However, our grandmothers and great-grandmothers carefully picked what hadn't been trampled by children's feet and transformed it into a nutritious soup. It captures the taste of spring in a simple, nourishing broth.
Properties of nettle
Nettle is a true treasure trove of vitamins and minerals. It contains vitamins A, C, K, and B group vitamins, as well as minerals such as calcium, magnesium, iron, and potassium. It supports the immune system, strengthens bones, and improves skin health. Additionally, it has anti-inflammatory and diuretic effects, which help expel excess water from the body and may assist in alleviating joint and skin inflammations.
Nettle soup
Nettle is often used in herbal teas, but it's equally delightful in soup. It has a delicate flavour, reminiscent of sorrel soup. The addition of cream and hard-boiled egg softens it. It's light, simple to prepare, and perfect for a light lunch, dinner, or first course.
Young leaves are milder and less likely to sting compared to older ones. It's best to collect nettles in early spring, preferably in April or May, before the plant blooms. Choose areas away from busy roads, factories, and other pollution sources. Ideal locations include meadows, forests, and home gardens.
Ingredients:
- 450 grams of young nettle leaves,
- 1 onion,
- 2-3 carrots,
- 3-4 potatoes,
- 1 parsley root,
- 2 cloves of garlic,
- 1 litre 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 garnishing.
Method of preparation:
- Pour boiling water over the nettle leaves, drain, and chop them.
- Grate the carrot using 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 nettles, and cook until the vegetables are tender.
- Thicken with cream or yogurt to taste. Remember to temper the mixture.
- Season with salt and pepper to taste.
- Hard boil the eggs, cool, 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!
