Nettle and Sorrel Soup
4 servings
35 minutes
Nettle and sorrel soup is a true reflection of Russian culinary tradition, where nature provides nourishing ingredients. This soup is made in spring when fresh greens are full of vitamins and refreshing acidity. Nettle, with its light nutty note, pairs well with sorrel that adds a pleasant tang to the dish. Tender sautéed vegetables, the delicacy of flour, and the creamy softness of sour cream create a harmonious texture. The soup is not only tasty but also healthy, boosting immunity and filling one with strength. In ancient times it was served with rye bread, while modern versions often include an egg or parsley greens. It’s an ideal dish for those who appreciate the freshness of nature and lightness in food.
1
Sort the young nettles, wash them, pour boiling water over them, and strain. Then rinse with cold water, squeeze, and chop finely.
- Nettle: 500 g
2
Sauté the onion in oil in a pot, add chopped nettle and sauté until soft. Then add sorrel, cover the pot, and simmer for 10-12 minutes.
- Onion: 30 g
- Vegetable oil: 80 ml
- Nettle: 500 g
- Sorrel: 300 g
3
Dissolve the sautéed flour in hot water, mix well, and add to the soup while stirring continuously. Add water to the soup and bring to a boil.
- Wheat flour: 35 g
- Water: 0.75 l
4
Beat the yolks with sour cream and add to the soup, avoiding boiling.
- Egg yolk: 5 piece
- Sour cream: 150 g
5
Before serving, add finely chopped parsley to the soup.
- Chopped parsley: 20 g
- Salt: to taste
