Nettle soup with boiled eggs
4 servings
30 minutes
Nettle soup with boiled eggs is an ancient Russian dish embodying the spirit of traditional cuisine. In spring, when nettles are tender and full of vitamins, they become a wonderful base for a light yet nutritious soup. The soup has a soft, creamy taste due to cream and butter, while the slight sharpness of green onions and nettles adds freshness. Boiled eggs add tenderness and make the dish hearty. Historically, nettle soup was prepared as a simple village dish accessible to everyone. They are perfect for restoring strength and warming up after a cool day.
1
Boil well-washed nettle in salted water for 5 minutes.
- Young nettle: 3 bunchs
- Salt: to taste
2
Strain the broth through a sieve into another container. Squeeze the nettle and chop it finely. Also chop the green onion.
- Young nettle: 3 bunchs
- Spring onion: to taste
3
Melt butter in a pot and add flour. Then add the broth cube, cream, pour in the nettle infusion, and boil for 10 minutes.
- Butter: 2 tablespoons
- Wheat flour: 3 tablespoons
- Vegetable stock cube: 1 piece
- Cream: 1.5 glass
- Water: 1 l
4
Add nettle and onion and leave on the fire for a couple of minutes. Add salt.
- Young nettle: 3 bunchs
- Spring onion: to taste
- Salt: to taste
5
Serve with chopped egg (or half an egg in each plate).
- Chicken egg: 2 pieces