Nettle soup with mozzarella and quail eggs
4 servings
30 minutes
Nettle soup with mozzarella and quail eggs is a delicate and aromatic dish from Estonian cuisine that combines the freshness of spring greens with the richness of broth. Nettle, traditionally used in northern regions, adds a slight spiciness and natural benefits to the soup. Quail eggs contribute a refined texture, while mozzarella infused with green aromas makes the taste soft and harmonious. Combined with Korean carrots and fresh dill, the soup gains layers of flavors where sweet, spicy, and herbal notes intertwine in a warming and nourishing dish. This soup is perfect as a light lunch or an original first course for a spring feast. Tasty, healthy, and unusual, it brings Estonian culinary traditions into modern gastronomic horizons.
1
Boil broth from vegetables, mushrooms, and bay leaves. Separately boil quail eggs for about 2.5 minutes, then plunge them into cold water, peel and slice.
- Onion: 4 heads
- Fresh mushrooms: 400 g
- Bay leaf: 4 pieces
- Quail egg: 8 pieces
2
Clean fresh carrots. Grate them on a fine grater. Make Korean marinade: heat oil strongly, then carefully pour hot oil over the carrots. Add sesame, vinegar, salt, pepper, and sugar to taste.
- Carrot: 4 pieces
- Sunflower oil: 40 ml
- Sesame: pinch
- White wine vinegar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
3
Blanch a large bunch of nettles in boiling water for 10 seconds. Set aside.
- Nettle: 1 bunch
- Young nettle: 1 bunch
4
Cut the mozzarella and coat the pieces in dry nettle. Finely chop the dill.
- Mozzarella cheese: 200 g
- Nettle: 1 bunch
5
Combine all ingredients in a bowl: mozzarella, blanched nettle, dill, Korean carrots, eggs. Pour hot broth over everything and serve.
- Mozzarella cheese: 200 g
- Young nettle: 1 bunch
- Carrot: 4 pieces
- Quail egg: 8 pieces
- Nettle: 1 bunch