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Nettle and sorrel soup is rightfully considered one of the most delicious. Such a dish can be prepared in many ways, using completely accessible ingredients. To make nettle soup quickly, all you need to do is follow a simple recipe. You should also pay attention to the preliminary preparation of products.
How to make nettle and sorrel soup
The dish can be made with vegetable, meat or mushroom broth. But most often it is done on ordinary water. The general principle of making nettle soup is not much different from other first courses. The standard recipe is for adding potatoes and onion frying.
It is best to use your own greens. If this is not possible, it can be purchased at the market or in a store. Nettle is a wild plant. It can be found in neglected areas and in front gardens.
It is advisable that the greens were recently plucked. Otherwise, it very quickly loses useful substances due to the leakage of juices.
Stinging nettles should not be collected near roads or industrial plants.
Young leaves are used to prepare the first course. They do not burn and taste good. Nettle leaves should be washed and scalded with boiling water.
Sort the sorrel before cooking. Rotten or damaged leaves must be removed. Then rinse the greens thoroughly enough in water, after which it is ready for cooking.
Nettle and sorrel soup with egg
This is a simple yet delicious dish that can be cooked in half an hour. It turns out to be low in calories with a pleasant sour taste.
Ingredients:
- water or broth - 1.5 l;
- potatoes - 2-3 tubers;
- carrots - 1 piece;
- onions - 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:
- Cut onions with carrots, fry in vegetable oil.
- Pour water into a saucepan, add diced potatoes.
- When the liquid boils, add chopped sorrel and nettle.
- Cook for 10-15 minutes over low heat until tender.
- Beat the egg and add it to the pan, stir well.
- Remove the container from the stove and let it brew for 15-20 minutes.
Traditionally, such a treat is served with sour cream and fresh herbs. You can also decorate it with boiled egg halves. The dish should not be stored in the refrigerator for more than 2-3 days, as adding a raw egg will spoil it faster.
Beetroot soup with nettle and sorrel
This recipe will certainly appeal to lovers of dishes with young herbs. The soup is obtained with 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 the rest of the greens, you can add beet tops to the composition.
Cooking method:
- Wash nettles and sorrel, sort out, remove stems.
- Wash and peel the beets with tops.
- Finely chop the greens and let them drain slightly.
- Peel the potatoes, cut into strips or cubes.
- Boil 2 liters of water in a saucepan.
- Add potatoes and cook for 10 minutes.
- Introduce chopped beets (can be grated coarsely).
- Lightly fry the green onions in butter, transfer to a saucepan with liquid.
- Add chopped nettle, sorrel and garlic to the composition, cook for another 8-10 minutes.
- Finally, season with salt and spices to taste.
The dish is served hot immediately after cooking. It can be seasoned with sour cream or tomato paste.
Puree 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. Cooking requires a minimum set of ingredients. The absence of potatoes in the composition makes this soup low in calories and dietary.
List of components:
- sorrel and nettle - 1 large bunch;
- 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.
The puree soup can be served hot or cold
Cooking method:
- Lightly fry the onion and garlic in olive oil.
- Bring the water to a boil.
- Add herbs, onions and garlic to the saucepan.
- Add chopped carrots.
- Add chopped sorrel, nettle leaves.
- Cook for 10 minutes with a lid on the container.
- When the ingredients are boiled, pour in the cream.
- Stir and remove from heat.
The workpiece must be interrupted with a blender or food processor to a uniform consistency. You can also immediately add sour cream there and serve. For decoration and as a snack, brown bread croutons with garlic are used.
Meat soup with sorrel and nettle
First courses with young herbs are low in calories. To make the treats hearty and rich, it is recommended to cook in meat broth. Then the dish will be nutritious, satisfying and no less healthy.
Ingredients for a 4 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 nettles with sorrel are added to the soup last.
Cooking steps:
- Wash the meat under running water, cut into cubes.
- Boil in water for 35-40 minutes with the addition of bay leaves.
- At this time, peel and dice the potatoes.
- Extract the bay leaf from the broth.
- Add potatoes, chopped onion.
- Cook until tender for 10-15 minutes.
- Add fresh herbs, salt and pepper.
- Cook for another 2-4 minutes.
After that, 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. Then the dish is served with sour cream.
Conclusion
Nettle and sorrel soup is an original and very tasty dish that should definitely be prepared 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 a soup with meat so that it is as nutritious and satisfying as possible.
