Classic sorrel soup recipe with nettles. Diet soup with nettle and egg
Hello, hostesses!
Shall we prepare a delicious spring soup with nettles today?
Of course, this soup is very unusual, unusual for city residents. But in the villages they love him very much. Yes, and they often cook at the dacha.
Many people remember him from childhood. It is very healthy, so we can treat our kids to it too.
I have prepared several recipes for you so that you can choose the one you like best!
How to make nettle soup
- we collect nettles away from roads and harmful enterprises
- For food use, we take young leaves without stems
- When collecting nettles, use gloves to avoid burns
- Before cutting, the nettles need to be washed and scalded
- add nettles to the soup 2-3 minutes before the end of cooking
Soup with nettle, sorrel and egg
Ingredients
- Chicken legs, wings or fillets 500 g.
- Potatoes 3-4 pcs.
- Onion 1 pc.
- Carrot 1 pc.
- Nettle, sorrel 1 bunch
- Salt, pepper, bay leaf
Preparation
Cook chicken broth. And while it’s cooking, fry the onions and carrots right next to each other.
Add diced potatoes to the prepared broth. Don't forget to add salt.
Cut the nettle into strips.
Sorrel too.
We wait until the potatoes are ready and place them in the soup.
Next we send nettles and sorrel.
To do this, we take 1 egg, scramble it in a mug and pour it in a thin stream into a pan of soup, stirring constantly.
The egg immediately sets in the hot broth and you get tasty and long pieces of egg.
If you don’t like them, you can boil the egg separately, cut it into slices and add it to the soup in this form.
Turn off the stove; the nettle should not boil. Let the soup sit for 20-30 minutes before eating.
The soup turns out to be elegant and summery, a sight for sore eyes! All that remains is to pour it into plates and serve with herbs and sour cream.
Nettle soup with egg and potatoes
Ingredients
- Nettle 200-300 g (the more, the tastier)
- 3 potatoes
- 5 eggs
- milk 300 ml
- greenery
Preparation
Cut the nettles into small pieces or strips, as you like.
Beat the eggs, but do not beat them. If desired, their number can be reduced.
Mix milk with water in a 1:1 ratio, i.e. Add the same amount of water to 300 ml of milk. We do this in a saucepan. Add salt to taste and maybe ground black pepper.
While we wait for the milk mixture to boil, cut the potatoes into small cubes. And, as soon as the contents of the pan boil, pour it there.
Now you need to wait until the potatoes are cooked. When it has become soft, it is time to pour out the eggs.
We take our bowl with eggs and pour them into the pan in a thin stream.
This method will give us very interesting egg “threads”, beautiful and tasty.
At this stage, the stove can already be turned off.
Make sure that the nettle is completely covered with milk. Cover the pan with a lid and let it brew for 20 minutes.
This is how the soup turns out. Don't be fooled by its modest appearance - it is very tasty and healthy. Even children can eat it.
Nettle soup with meat
Ingredients
- Beef 500 g
- Potatoes 2-3 pcs.
- Carrot 1 piece
- Onion 1 piece
- Nettle 1 bunch
- Sorrel 1 bunch
- Vegetable oil
- Boiled red or white beans 100 g
- Boiled eggs 2 pcs
- Sour cream
- Salt and pepper to taste
Preparation
Boil the beef until tender to obtain soft meat and rich broth.
Cut the potatoes into strips.
Finely chop the onion and grate the carrots for frying.
We wash the nettles, scald them, then take them out and let them cool.
At this time, chop the sorrel.
Chop the nettles. We take only leaves, without stems. Scalded nettle loses its pungency, so you don’t have to worry about getting burned.
Cut the boiled eggs into cubes.
Place our chopped potatoes in the broth and cook until tender.
While the potatoes are cooking, prepare the onion and carrot fry. And when the potatoes are ready, put them in the soup.
Next we send red beans. Salt and pepper.
Mix everything and cook for two minutes. Let the soup steep for 5-10 minutes before serving.
Bon appetit!
Nettle soup benefits and harms
Why is nettle soup so beneficial and can it cause any harm?
Nettle contains many useful substances, vitamins and microelements, including calcium, proteins and amino acids.
This soup will help restore immunity, saturate with vitamins, strengthen bones, and reduce stress. Nettle helps improve hematopoiesis in the human body.
Its value also lies in the anti-inflammatory effect it has on joints. Nettle also treats rheumatism and gout, has a mild diuretic and choleretic effect, which means it helps our body cleanse itself.
In order to eat healthy and dietary food, it is not at all necessary to buy expensive products grown in special greenhouses. Such simple, ubiquitous plants as sorrel and nettle can give foreign salads and spinach 100 points ahead.
At the same time, sorrel and nettle are very cheap. Moreover, they can be collected absolutely free, whereas for greenhouse plants you will have to pay a lot in the supermarket.
Also, it is worth noting the fact that sorrel and nettle soup with egg is not only very healthy, but also damn tasty. Such a dish will be an excellent decoration for a dietary table. The main thing is to properly prepare all the ingredients and cook the soup according to the desired recipe.
How to prepare the necessary ingredients?
Naturally, you cannot simply pick nettles or sorrel and immediately cook soup from them. These plants require pre-treatment. In particular, the sorrel must be carefully sorted, get rid of leaves damaged by insects, and cut it into small pieces.
It must be said that it is better to avoid sorrel if you have liver and stomach diseases. However, if you hold sorrel in boiling water for a few seconds, the amount of oxalic acid will decrease by an order of magnitude, and even sick people can eat it.
A good soup (cabbage soup) of sorrel and nettle with egg requires properly selected nettles. You should not take the first plants you come across. Only young leaves are suitable for soup. They have no villi and are quite edible. The leaves need to be washed and placed in the refrigerator for several hours. Low temperatures will relieve the leaves from burning.
You can also get rid of the sting by placing nettles in the following mixture:
- Baking soda
A couple of minutes in this mixture, and the nettle will be soft and pliable, without any sting.
Recipes for soups with sorrel and nettles
Classic sorrel and nettle soup can be cooked in water or broth. If you need a purely vegetarian soup, you should cook it in water. If calories are needed, beef or chicken broth should be used.
For preparation you will need the following ingredients:
- Water (broth) - no more than two liters.
- Potatoes - 3-4 pieces.
- Onions - 2 pieces.
- Carrots - 2 pieces.
- Sorrel, nettle - to taste.
- Garlic - several cloves.
- Eggs - 2 pieces
Potatoes, onions and carrots should be peeled and cut. Boil water (or broth), add spices to taste, salt and pepper. Add potatoes, turn up the heat and cook.
At this time, heat a little sunflower oil in a frying pan, fry the onions and carrots until half cooked. Sorrel and nettle must be prepared in advance. They should be cut into small pieces.
After the potatoes are cooked, you need to add fried vegetables, chopped garlic and boiled eggs, as well as sorrel and nettles. Cook all this for 2-3 minutes over high heat. You should not delay cooking, as tender plants will simply boil into mush.
The soup is ready! It can be poured into plates and served. For more flavor, you can add a little finely chopped parsley.
Everyone knows that nettle is But it has healing properties and is recommended both for external use and for internal use. And nettle, prepared in combination with sorrel, is a source of vitamins and microelements necessary to restore and maintain health.
Nettle soup for the body
Stinging nettle has been used in folk medicine for a long time. This plant was used to stop bleeding and quickly heal wounds. But nettle is no less useful for internal use. In the spring, when the body suffers from a lack of vitamins, the young stems of this plant will help replenish their deficiency. Nettle contains ascorbic acid, B vitamins, and carotene.
In folk medicine, nettle is used as an effective blood purifier. It promotes the growth of the number of red blood cells, is useful for anemia, and quickly increases the level of hemoglobin in the blood. It has been proven that this “hot” plant is useful in any form. You can make infusions and decoctions from it, add it to salads, or cook nettle and sorrel soup, the recipe for which is passed down from generation to generation in many families.
They appear even more strongly in combination with sorrel. This plant was also once considered a weed. But later it was proven that sorrel is a source of iron, potassium, calcium, magnesium, vitamins C and group B. It is widely used in cooking. The most popular dish made from this plant is green cabbage soup. But it will be much tastier and healthier if you make soup from nettle and sorrel. This vitamin-packed first course is sure to please even the most demanding gourmets.
How to choose nettles for soup
Nettle is a “stinging” plant whose leaves have special hairs. It is upon contact with them that small burns appear on the skin, disappearing after a short time. Once the plant is picked, the stinging hairs will no longer be dangerous. Nettles should be collected away from highways, street yards and city squares. You should choose young shoots no more than 20 cm long. Both the stems of the plant and its leaves are suitable for use and useful.
Preparing Ingredients
Sorrel is a more popular and common culinary plant. Its leaves are used for cooking. They are washed thoroughly, cut quite finely and added to soups at the end of cooking.
Nettle is used much less frequently in cooking. To completely get rid of the resulting burns on the skin, you need to scald it with boiling water before use. The plant is then used to prepare any dishes. from nettle and sorrel, you can learn from the recipes below.
Russian cabbage soup with nettles
This is a classic version of making spring soup with nettles and sorrel. It is recommended to strictly adhere to the recipe and cook with it. Only in this case the cabbage soup will turn out truly tasty. Nettle and sorrel soup, the recipe for which is offered below, is a dish served in restaurants of traditional Russian cuisine.
Sequence of preparation of Russian cabbage soup with nettles:
- Pour 4 liters of water over a beef shoulder (1 kg), add 1 onion and one whole carrot. Cook the broth over low heat for 2 hours.
- After the specified time, remove the meat, cool, remove from the bone, cut into portions, and strain the broth.
- Hard boil 8 eggs. Cool and cut into large cubes.
- In vegetable oil in a frying pan, fry diced carrots and onions, chopped into half rings. Then add chopped nettles and sorrel (400 g each). Pour broth over vegetables and herbs and simmer covered for 10 minutes.
- Cut the potatoes into cubes. Simmer in a saucepan with broth for 20 minutes.
- When the potatoes are cooked, add stewed vegetables with nettles and sorrel. Salt and pepper. Cook for 5 minutes.
- Nettle and sorrel soup is ready. Serve with beef shoulder cut into portions, boiled eggs and sour cream.
- Bon appetit!
This is a folk version of the one made from nettle and sorrel. Below are other interesting recipes for preparing this dish.
Nettle and sorrel soup without potatoes
Young nettle is a source of vitamins and beneficial elements. Therefore, you must include dishes with it in your diet. How to cook nettle and sorrel soup?
Pour boiling water over half a kilo of young nettles. Immediately after this, drain it in a colander and place it under cold water to preserve the bright green color of the plant. Then fry finely chopped onions, nettles and 400 g of sorrel in vegetable oil. Cover the pan with a lid and simmer over low heat for 15 minutes.
While the dressing is simmering, prepare a “thickener” for the puree soup. To do this, fry the flour in two tablespoons of vegetable oil. Salt and pepper. Add a liter of hot water, 5 egg yolks and 150 ml of sour cream. Stir the soup constantly, not allowing it to boil. Whisk the hot soup in a blender and garnish with finely chopped parsley. It will be delicious to serve croutons or croutons with the soup.
Light sorrel and nettle soup with egg
It will not be difficult to prepare a delicious nettle soup with sorrel if you follow a certain sequence.
- Prepare 500 g of nettles. To do this, you need to pour boiling water over it and leave it in hot water for a couple of minutes. After this, grind the nettles in a blender, transfer to a frying pan and simmer with butter for 5 minutes.
- Chop onions, carrots and parsley root and fry in vegetable oil.
- Boil 3 liters of water in a saucepan. Add diced potatoes, and after 10 minutes add vegetable dressing and nettles.
- At this time, prepare a sauce from a tablespoon of flour, 60 g of butter, two tablespoons of sour cream and 50 ml of water.
- Prepare 400 g of sorrel: sort it out and chop it finely.
- After 15 minutes from the start of boiling the potatoes, add flour sauce and sorrel to the soup. Cook for 5 minutes.
- Place bay leaf, add salt and pepper to taste.
- Hard boil 3 eggs. Cool, cut into large pieces.
- Add eggs to the soup, let it boil and immediately remove from heat.
Sorrel and nettle soup with egg is ready!
Recipe for lean beet soup with nettles and sorrel
Even during strict fasting, you can make your diet varied. Another option for preparing the first course is beetroot soup.
To cook it, you will need 2 liters of water, a couple of potato tubers, 2 beets, 2 onions, medium carrots, 200 grams each of young nettle and sorrel, vegetable oil - 3 tablespoons, salt and pepper to taste.
How to make nettle and sorrel soup?
Boil water. Peel the potatoes, cut them into cubes and put them in a saucepan to cook. Peeled vegetables - onions, beets and carrots - must be cut into strips. Fry alternately in vegetable oil. Then add a little water and simmer the vegetable dressing under the lid for 5-10 minutes. After the specified time, transfer the fried mass from the frying pan to the pan. Add salt and pepper, cook for 10 minutes. At the end of cooking, add finely chopped nettles and sorrel. Beetroot soup is ready. Bon appetit!
Start by boiling the egg. By the way, if you bring the water in which the egg is in to a boil, cover it tightly with a lid, turn off the heat and wait for 12-15 minutes, then this same egg will perfectly come to the hard-boiled state. Try it!
I always add nettle to sorrel. It's not important, but I like it. Nettle has a rather characteristic taste and smell, not for everybody, so to speak. That’s why I always take a little of it, but I’m very glad that healthy nettle is present in the soup.
I collect only the top 4 leaves. And in general, only young shoots, only until the beginning of June. I put a regular plastic disposable glove on my hand and pinch off the tops, putting them in a bag. It’s probably unnecessary to tell you, but let me remind you - collect it away from roads, in environmentally friendly places.
First, pour one and a half liters of water and put on fire.
Let's make minced meat. I never buy ready-made. I always take a piece of meat and twist it. Together with the meat, twist the peeled onion. Add dried marjoram, salt, pepper, mix and form meatballs with wet hands. I always form according to the number of servings - either one large per serving, or a couple of medium ones.
Peel and grate the carrots (or cut into small cubes). Cut the tomato into small cubes.
Heat a frying pan, add vegetable oil and butter, as well as carrots and fry over medium heat for a couple of minutes, stirring frequently. Then add the tomatoes and fry for another minute. Switch off. Soup frying is ready. By the way, sometimes I skip this step and the carrots and tomatoes go into the soup unfried.
Place potatoes into boiling water, bring to a boil and add meatballs, bring to a boil again, cover with a lid, reduce heat and cook for 5 minutes.
While the meatballs and potatoes are cooking, let's start with the greens. My sorrel leaves are meadow, still very small. 150 grams is quite an impressive amount, but during heat treatment it will settle a lot.
Wash the sorrel thoroughly and cut it.
Wash the picked nettles, scald and cut.
Three zucchini on a fine grater. After 5 minutes, add it and the fried carrots and tomatoes to our soup and cook for another 10 minutes.
After 10 minutes, add salt, pepper (optional), nettle and sorrel. Please note - although there is a lot of sorrel, the liquid in the soup remained almost at the same level. The sorrel has settled perfectly and in 2 minutes our soup will be completely ready. Increase the heat, bring the soup to a boil, adjust the taste for salt and pepper, add the bay leaf, and simmer for another minute.
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