Nettle soup with beetroot
4 servings
20 minutes
Nettle soup with beetroot is an ancient dish of Slavic cuisine that combines simplicity of preparation and a rich flavor. Nettle, traditionally used in spring recipes, gives the soup freshness and a slight spiciness, while pickled beetroot adds sweet-sour notes and a vibrant color. Potatoes make the dish hearty, and boiled eggs provide softness and texture harmony. This soup is served chilled, making it perfect for hot summer days. It not only satisfies hunger but also enriches the body with vitamins and nutrients. It's an excellent option for a light lunch or dinner that combines rustic simplicity with rich taste.
1
Chop the nettle and grate the potato coarsely. Place the nettle and potato in boiling water, add salt. Cook the vegetables for about 5 minutes, then turn off the heat and add pickled beetroot. Cool the soup.
- Young nettle: 1 bunch
- Potato: 2 pieces
- Salt: to taste
- Pickled beetroot: 100 g
2
Boil the eggs. Pour the soup into bowls and add chopped egg to each.
- Chicken egg: 4 pieces