Young nettle soup with kvass
4 servings
15 minutes
Young nettle soup with kvass is an amazing dish of European cuisine filled with the freshness of spring. Nettle has been used in folk cuisine for its beneficial properties since ancient times. This soup combines the lightness and tangy sourness of bread kvass with the rich greenery of nettle, the crunch of cucumbers, and the spiciness of radishes. Fragrant dill and green onions add freshness, while sour cream gives the dish a delicate creamy texture. Boiled eggs make it hearty and balanced. This soup refreshes perfectly in warm weather and is pleasant to serve chilled. It not only satisfies hunger but also energizes due to its combination of vitamins and beneficial minerals, making it an excellent choice for a light and nutritious lunch.
1
Wash the young nettle leaves, pour 1 liter of boiling water. Boil for 15 minutes, then strain and mash.
- Young nettle: 1 kg
2
Chop cucumbers, green onions, and dill, mix with nettle puree, pour with bread kvass, add grated radish with salt, and chill.
- Cucumbers: 400 g
- Spring onion: 50 g
- Dill: 10 g
- Bread kvass: 3 l
- Radish: 50 g
3
When serving the soup, garnish with sour cream and chopped hard-boiled eggs.
- Sour cream: 100 g
- Chicken egg: 4 pieces
