After a cold and gloomy winter, the body needs vitamin supplements and a boost of energy. As soon as everything begins to come to life, turn green and bloom, along with weeds you can find a valuable plant - nettle. In the spring, dishes with herbs always become a priority on family tables. Housewives are well aware of the benefits of green plants and are in a hurry to pamper households by preparing nettle dishes. There are a large number of varieties of cooking culinary masterpieces with a "burning resident of the forest." We bring to your attention a version of a nettle dish , a recipe for making soup.
Ingredients for a mouth-watering and healthy dish:
- nettle - about 300 grams;
- potato tubers - 6-8 pieces:
- carrots - 2 pieces;
- onions - 2 pcs;
- meat (beef or pork) - 300 g;
- green peas - 250 g;
- chicken eggs - 4 pieces;
- vegetable oil - 3 tbsp;
- seasonings - salt, pepper to taste.
We start making nettle soup. First you need to cook the meat broth: thoroughly rinse the meat, cut into portions and let it boil. When the foam appears - remove it with a slotted spoon, cook on a small fire until the meat begins to separate from the bone.
We proceed to the preparation of vegetables. We clean one onion and cut it into 4 parts, without cutting to the tail, so that the head holds intact. So it is most convenient to extract from the broth. We also cut one carrot into small pieces and add it to our meat together with the onion.
While the broth is boiling, prepare the greens. To make nettle soup, scalp it first with enough boiling water and rinse under cold water. When excess moisture drains, you can safely grab the leaves with your hands - they no longer pose a danger to the skin. Finely chop the nettle and set it aside - it is added to the soup as a last resort to preserve all its beneficial properties.
Peel the potatoes, rinse and cut into small pieces. As soon as the meat began to lag behind the bone, remove the onions and carrots with a slotted spoon - they will no longer be useful to us. Separate the meat from the bone and cut into portions. Add potatoes, meat to the broth and put on a slow fire.
We make a frying for our soup. Finely chop the second onion, grate the carrots on a coarse grater and fry in a pan with the addition of vegetable oil over medium heat. When the vegetables have become soft - turn off, and 15 minutes before the end of cooking add to our aromatic, green nettle soup. We spread cooked nettles, canned or frozen peas in the broth, salt and pepper to taste.
Add raw chicken eggs to the nettle soup. First, beat them well with a whisk, and just before removing the pan from the stove we introduce a thin stream into the broth, stirring constantly. Turn off the soup, let it brew for 5-10 minutes and you can serve it to the table, seasoning with sour cream. You can also boil the eggs separately and, when serving, put half of the egg in each plate.
Nettle soup is a very tasty and surprisingly healthy dish, and it is also incredibly beautiful and nutritious. Enjoy your meal!