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Nettle and sorrel soup is rightfully considered one of the most delicious. This dish can be prepared in different ways, using completely accessible ingredients. To quickly make nettle soup, just follow a simple recipe. You should also pay attention to the preliminary preparation of products.
How to cook nettle and sorrel soup
The dish can be made with vegetable, meat or mushroom broth. But most often it is done with ordinary water. The general principle of preparing nettle soup is not much different from other first courses. The standard recipe calls for adding potatoes and frying onions.
It is best to use greens that you grow yourself. If this is not possible, you can purchase it at the market or in a store. Nettle is a wild plant. It can be found in neglected areas and front gardens.
It is advisable that the greens be recently picked. Otherwise, it very quickly loses useful substances due to the leakage of juices.
Nettles should not be collected near roads or industrial enterprises.
Young leaves are used to prepare the first dish. They do not leave burns and have a pleasant taste. Nettle leaves need to be washed and scalded with boiling water.
Sorrel is sorted before cooking. Rotten or damaged leaves must be removed. Next, rinse the greens thoroughly in water, after which they are ready for cooking.
Nettle and sorrel soup with egg
This is a simple but very tasty dish that can be prepared in half an hour. It turns out low in calories with a pleasant sour taste.
Ingredients:
- water or broth - 1.5 l;
- potatoes – 2-3 tubers;
- carrots – 1 piece;
- onion – 1 head;
- egg – 1 pc.;
- nettle and sorrel - 1 bunch each.
If the taste is not sour enough, add a little lemon juice
Cooking method:
- Chop the onions and carrots and fry in vegetable oil.
- Pour water into a saucepan and add diced potatoes.
- When the liquid boils, add chopped sorrel and nettles.
- Cook for 10-15 minutes over low heat until done.
- Beat the egg and add it to the pan, stir thoroughly.
- Remove the container from the stove and let it sit for 15-20 minutes.
Traditionally, this treat is served with sour cream and fresh herbs. You can also decorate it with half a boiled egg. The dish cannot be stored in the refrigerator for longer than 2-3 days, as adding raw eggs will cause it to spoil faster.
Beetroot soup with nettles and sorrel
This recipe will certainly appeal to lovers of dishes with young herbs. The soup has a rich sweet and sour taste.
Ingredients:
- nettle, sorrel - 1 bunch each;
- potatoes - 3 tubers;
- butter – 20 g;
- green onions – 1 pod;
- young beets - 1 piece;
- water – 2 l;
- garlic – 2 cloves;
- salt, pepper - to taste.
Along with other greens, you can add beet tops to the composition.
Cooking method:
- Wash the nettles and sorrel, sort them, remove the stems.
- Wash and peel the beets and tops.
- Finely chop the greens and let them drain a little.
- Peel the potatoes, cut into strips or cubes.
- Boil 2 liters of water in a saucepan.
- Add potatoes and cook for 10 minutes.
- Add chopped beets (you can grate them coarsely).
- Lightly fry the green onions in butter and transfer to a saucepan with liquid.
- Add chopped nettle, sorrel and garlic to the composition, cook for another 8-10 minutes.
- At the end, add salt and spices to taste.
The dish is served hot immediately after preparation. It can be seasoned with sour cream or tomato paste.
Cream soup without potatoes
Nettle and sorrel can be used to make an original first course, which is then served at both everyday and festive meals. A minimum set of ingredients is required for preparation. The absence of potatoes makes this soup low-calorie and dietary.
List of components:
- sorrel and nettle - 1 large bunch each;
- green onions – 3-4 pods;
- carrots – 1 piece;
- cream – 50 ml;
- water – 1 l;
- olive oil – 1-2 tbsp. l.;
- garlic – 1-2 cloves;
- salt, spices - to taste.
Cream soup can be served either hot or cold
Cooking method:
- Lightly fry the onion and garlic in olive oil.
- Bring the water to a boil.
- Add the greens with onions and garlic to the pan.
- Add chopped carrots.
- Add chopped sorrel and nettle leaves.
- Cook for 10 minutes, covering the container with a lid.
- When the ingredients are cooked, pour in the cream.
- Stir and remove from heat.
The workpiece must be blended with a blender or food processor until it has a homogeneous consistency. You can immediately add sour cream there and serve. For decoration and as a snack, crackers made from black bread with garlic are used.
Meat soup with sorrel and nettle
First courses with young greens are characterized by low calorie content. To make the treat satisfying and rich, it is recommended to cook it with meat broth. Then the dish will be nutritious, satisfying and no less healthy.
Ingredients for a four-liter saucepan:
- beef – 500 g;
- potatoes – 4-5 tubers;
- nettle – 150 g;
- sorrel – 100 g;
- onions – 2 heads;
- bay leaf – 1-2 pieces;
- salt, pepper - to taste.
Chopped nettle and sorrel are added to the soup last.
Cooking steps:
- Wash the meat under running water and cut into cubes.
- Boil in water for 35-40 minutes with the addition of bay leaf.
- At this time, peel and cut the potatoes into cubes.
- Remove the bay leaf from the broth.
- Add potatoes, chopped onions.
- Cook until done for 10-15 minutes.
- Add fresh herbs, salt and pepper.
- Cook for another 2-4 minutes.
After this, the pot of soup should be removed from the stove. It is recommended to leave it for 20-30 minutes so that the contents are well infused. The dish is then served with sour cream.
Conclusion
Nettle and sorrel soup is an original and very tasty dish that is definitely worth preparing in the spring-summer season. Young greens not only enrich the taste, but are also a source of valuable vitamins and microelements. Soups with nettle and sorrel, cooked in water or vegetable broth, are low in calories.However, you can cook the soup with meat to make it as nutritious and satisfying as possible.
