It seemed to you that we are returning to the old days, when people ate “pasture”? But no. You just need to appreciate and use everything that Mother Nature gives us. Indeed, sometimes you don’t even have to go to the market specifically for vegetables and herbs grown for cooking. And it’s enough just to take a walk in the countryside outside the city and there you can stock up on “vitamin” herbs. In the summer it will not be difficult to do this. Collect quinoa leaves for a refreshing salad or young shoots of burdock for jam. And many dishes do not know such dishes as nettle soup, clover cutlets, sorrel cocktail. Sometimes do yourself green fasting days, saturating the body with the energy of summer. This article will focus on nettles - burning green grass.
Nettle benefits
Nettle contains a huge amount of nutrients, starting with vitamins, trace elements and ending with proteins, various acids and starch. It is very significant that there is more carotene in it than in sea buckthorn and even in carrots. And ascorbic acid contains a double volume compared to blackcurrant. Nettle “stinginess” helps to cure many diseases, such as disorders of the liver and biliary tract, menstruation disorders, diabetes mellitus, hemorrhoids and many others. It is worth noting that it can not be used during pregnancy and suffering from thrombophlebitis and varicose veins, as it thickens the blood. In addition to the internal use of leaves, that is, the preparation of various dishes from nettles and drinking broths, it is widely used for external treatment. A strong infusion will be an excellent remedy for burns, ulcers and wounds, and pain in the muscles and joints will disappear after a bath with a nettle broom. Decoctions of the roots will relieve skin problems (acne, boils, skin rash).
Nettle pretreatment
Of course, you will have to collect it with gloves, otherwise you will be provided with burns on your hands. But in dishes, do not be afraid of its "burning". In nettle soup or stew, it sinks five minutes before being cooked. In the process of cooking, the bitterness will go away, but the fresh taste will remain. And when you cook the salad, use green leaves scalded with boiling water or boiled for 2-3 minutes, then placed in cold water. We offer you to prepare a refreshing summer first course - nettle soup puree. It contains a minimal set of products. Using it as a basis, you can update the soup recipe with new flavors thanks to additional ingredients. The scope for imagination is huge.
Nettle soup. Recipe
1. Onion (1 pc.) Finely chop and fry in a deep saucepan in butter or vegetable oil.
2. Pour potato cubes (5 pcs.) Into the bowl and continue to blanch for 5-7 minutes.
3. Add fresh nettle leaves (400 g) to the vegetables, mix and fill with 1 liter of broth (chicken or pork). To cook vegetarian nettle soup, you need to use water.
4. After 10-15 minutes of cooking, turn off the heat.
5. After allowing to cool slightly, beat the mixture with a blender, salt and boil again.
6. Serve sprinkled with nutmeg and herbs (dill, parsley). Very often, especially if the nettle soup is not cooked on the broth, the dish is decorated with half a boiled egg. Enjoy the aroma of greenery!