Light cabbage soup with nettles

4 servings

60 minutes

Light nettle soup is a spring gift of Russian cuisine where fresh greens turn into a fragrant and nutritious dish. Nettle, known for its healing properties, adds softness and a hint of spice to the soup, while sorrel contributes a pleasant sourness. A rich palette of flavors is created by sautéed vegetables, creamy dressing, and tender pieces of potato. Eggs added before serving make the dish heartier and more harmonious. This soup not only delights with its taste but also nourishes with vitamins, making it perfect for spring body renewal. Light nettle soup was often prepared in village homes using seasonal produce straight from the garden, making it a true classic of Russian cooking. It can be served hot or chilled, enjoying the freshness of nature in every spoonful.

Energy value per serving

• Calories: 382.9
• Proteins: 12.9g
• Fats: 18.9g
• Carbohydrates: 42.5g

Ingredients

• Nettle: 500 g
• Sorrel: 400 g
• Onion: 1 head
• Carrot: 1 pc
• Parsley root: 1 pc
• Potato: 500 g
• Wheat flour: 1 tbsp
• Butter: 60 g
• Sour cream: 2 tbsp
• Green onions: 50 g
• Chicken egg: 2 pc
• Parsley: to taste
• Bay leaf: 1 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Gather the nettle, rinse it thoroughly with cold water, and dip it in boiling water for 2 minutes. Pass the nettle through a meat grinder, place it in a small pot, add butter, and simmer for 15 minutes.

   Required ingredients:

   • Nettle: 500 g
   • Butter: 60 g

2. Wash the sorrel and chop it.

   Required ingredients:

   • Sorrel: 400 g

3. Boil the eggs hard, peel them, and cut them in half.

   Required ingredients:

   • Chicken egg: 2 pieces

4. Peel and chop the carrot, onion, and parsley root. Sauté in butter with salt and pepper. Chop the green onion and add to the sautéed mixture for 3 minutes.

   Required ingredients:

   • Onion: 1 head
   • Carrot: 1 piece
   • Parsley root: 1 piece
   • Butter: 60 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Green onions: 50 g

5. To prepare the dressing, fry the flour in butter, add water, sour cream, mix and bring to a boil. Cool down.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Butter: 60 g
   • Sour cream: 2 tablespoons

6. Peel the potatoes and cut them into cubes.

   Required ingredients:

   • Potato: 500 g

7. Bring water to a boil. Add nettle, sautéed vegetables, and potatoes to the boiling water. Cook on low heat for 15 minutes.

   Required ingredients:

   • Nettle: 500 g
   • Onion: 1 head
   • Carrot: 1 piece
   • Parsley root: 1 piece
   • Potato: 500 g

8. Add flour dressing, sorrel, bay leaf, pepper, and salt.

   Required ingredients:

   • Wheat flour: 1 tablespoon
   • Sorrel: 400 g
   • Bay leaf: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

9. Before serving, season the soup with sour cream and add eggs.

   Required ingredients:

   • Sour cream: 2 tablespoons
   • Chicken egg: 2 pieces