May nettle soup
8 servings
60 minutes
May nettle soup is a fragrant spring dish filled with the freshness of young greens. This dish has roots in Ukrainian cuisine, where seasonality and natural ingredients are valued. Young nettles gathered in early May give the soup a light herbal bitterness balanced by delicate chicken broth, the tartness of sorrel and lemon. Hard-boiled eggs add heartiness, while sour cream highlights the creamy texture. This soup is not only nutritious but also beneficial—nettle is rich in vitamins and trace elements that strengthen the body after winter. The soup can be served hot or slightly chilled, enjoying its invigorating taste.
1
Boil the eggs hard in advance and cool them under cold water.
- Chicken egg: 5 piece
2
In a 3-liter pot, place the chicken breast on the bone, fill with water and prepare a regular chicken broth: bring to a boil, skim off the foam, reduce heat to minimum, add finely chopped onion, grated carrot on a coarse grater, salt and pepper to taste; you can add herbal spices (without flavor additives). After 15-20 minutes, add diced potatoes.
- Chicken breast: 500 g
- Onion: 1 piece
- Carrot: 1 piece
- Salt: to taste
- Spices: to taste
- Potato: 2 pieces
3
Collect young nettles (preferably in early May), scald with boiling water (to avoid stinging), sort, rinse, and chop coarsely.
- Young nettle: 4 bunchs
4
When the broth is ready (after about 40 minutes) - remove the chicken and cut it into portions.
5
Gather the soup: return the chopped chicken to the broth, add the chopped nettle, finely chopped eggs, and 5-6 thin slices of lemon (don't forget to remove the seeds).
- Chicken breast: 500 g
- Young nettle: 4 bunchs
- Chicken egg: 5 piece
- Lemon: 0.5 piece
6
Cook for about 15 minutes, stirring until ready (the foam should disappear). Let it cool for 15-20 minutes and serve — either this way or with sour cream.
