Nettle and sorrel and vegetable soup
8 servings
180 minutes
Nettle and sorrel soup is a true embodiment of Russian cuisine, where the simplicity of ingredients combines with the rich and fresh taste of nature. The history of this dish goes back centuries when peasant families used the gifts of fields and forests to create nutritious and healthy meals. Nettle adds a light spiciness and spring freshness to the soup, while sorrel provides a pleasant sourness complemented by the tenderness of spinach. Beef broth enriches the flavor with deep meaty notes, while chicken eggs and sour cream add softness and creaminess. This soup not only warms but also strengthens the body, filling it with vitamins and minerals. It is ideal on cool spring days when one wants to feel the taste of awakening nature.
1
Pour five liters of water over the shoulder, add an onion and a carrot, and boil for two and a half hours, then strain the broth, cool the meat, and slice it off the bone.
- Beef chuck (shoulder): 3 kg
- Onion: 400 g
- Carrot: 300 g
2
In a large saucepan, sauté the remaining onion and carrot in vegetable oil (slice the onion into half rings and dice the carrot). Add diced potatoes, pour in broth, and cook for twenty minutes. Then add chopped nettle, sorrel, and spinach leaves and cook for another ten minutes. Boil eggs hard in parallel.
- Vegetable oil: 50 ml
- Onion: 400 g
- Carrot: 300 g
- Potato: 500 g
- Nettle: 300 g
- Sorrel: 300 g
- Spinach: 300 g
- Chicken egg: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Serve the soup with eggs, pieces of meat, and sour cream.
- Chicken egg: 8 pieces
- Beef chuck (shoulder): 3 kg
- Sour cream: 300 g
