Spring and summer are the best time to prepare delicious and healthy nettle soups. In this article I would like to tell you about the most interesting recipes that are a pleasure to cook.
In winter, we most often eat meat dishes. But with the arrival of spring, such soups literally bring us back to life, giving us energy and letting in strength. And each of us has the opportunity to prepare such a dish. And the recipes themselves are so simple that even a novice housewife can prepare them.
It is best to collect nettles outside the city. And in the forest belt. Also, an ideal place for collecting may be a garden plot, where nettles can grow in large quantities. It is precisely these leaves – fresh, young and tender – that will be ideal for preparing our soups.
Nettle soup, recipe with egg - how to cook step by step with photos
This classic recipe for nettle soup, which many also call vegetarian, was prepared by our grandmothers and great-grandmothers. And now, despite the fact that the 21st century is already outside, this dish still remains in the cookbooks of many cooks - both professionals and amateurs, like you and me.
What you will need:
- nettle – 300 gr,
- potatoes – 4-5 pcs.,
- onion – 1 piece,
- carrots – 1 piece,
- chicken egg – 4 pcs,
- green onions, dill - to taste,
- salt, pepper to taste.
If desired, this soup can be prepared in water, or you can use meat broth. It will turn out even tastier. But we have a classic recipe, which means we will cook it in water.
How to cook
Place a pan with water or meat broth on the stove - whichever you prefer. Bring to a boil. While we're waiting, let's fry it.
Peel the onion and cut into cubes. Pour oil into a frying pan and add onions. Fry for about 2 minutes, stirring vigorously.
Peel, wash and grate the carrots. Pour the carrots into the onions and simmer the vegetables together until the carrots become soft. As a rule, this can be done in literally 2 - 3 minutes.
We peel and wash the potatoes. Cut into small cubes, or maybe into strips. As soon as the water in the pan boils, add the potatoes first. It will take the longest to cook, so it should be the first to be added to the future soup.
Boil eggs in a separate pan. This must be done until the product is completely cooked. And this will take about 10 minutes.
Now let's start cutting the nettles. First we wash it under running cold water. And to avoid being stung by the leaves of the plant, it is best to wear thin medical rubber gloves.
After washing, pour boiling water over the leaves. Then put it in a colander, let the water drain and chop it.
As soon as the potatoes are cooked, add the frying from the frying pan to the pan. Let the soup boil and simmer for about 2 minutes.
Next are nettles and all the other greens, which we also chopped with a knife. At this point you can add ground black pepper for taste and aroma.
After adding all the ingredients, let our soup simmer for a few more minutes, then cover with a lid, turn off the heat and leave to steep for 20 minutes.
Then we add it to the table. At the same time, add a quarter of an egg to each plate for a greater appetite. You can also add a tablespoon of sour cream for taste. And serve it to the table not too hot.
Meat nettle soup: recipe with egg
This dish cannot be called dietary, but it is perfect for a family dinner .
Ingredients:
- Chicken fillet (beef or pork will do) – 500 g
- Potato tubers – 700 g
- Young nettle leaves – 200 g
- Onions – 200 g
- Boiled egg or raw white – 1 pc.
- Salt and pepper
Nettle soup with boiled egg and chicken
Preparation process:
- Cut the fillet into small pieces.
- For this recipe you need to take a 4 liter pan.
- Pour water, place a suitable piece of meat there, add some salt and leave to cook for 30 minutes (in the case of chicken fillet) and 1 hour (beef or pork).
- Pour boiling water over the nettle leaves, let the water drain and, after cooling, chop them.
- Chop the onion and sauté in a frying pan.
- Grind the potato tubers into cubes and add them to the steaming broth, cook for 5 minutes.
- Add the prepared onion.
- Add nettles and leave to cook for another 8 minutes.
- We try the soup, you can add more salt and pepper to taste.
- This recipe assumes using raw egg white or boiled egg.
Beat the egg white until foamy and slowly pour it into the steaming broth, mix well.
If the egg is boiled, it is placed directly on the plate with the finished dish.
Nettle soup: recipe with photo. Cooking a delicious dish at home
This soup can only be called green. After all, here, in addition to nettles, we will also use sorrel. A great option for a light summer lunch when you want to feed the whole family delicious and healthy food.
What you will need:
- nettle – 200 gr,
- sorrel – 200 gr,
- potatoes – 2 pcs.
- carrots – 1 piece,
- onion – 1 piece,
- tomato paste – 2 tbsp.,
- flour - 1 tbsp,
- sunflower oil – 1 tbsp.,
- egg for serving - 1 - 2 pcs.
As in the previous recipe, you can use meat broth here, or you can cook it in water. Who likes it more? You can even cook it with chicken - it will turn out incredibly tasty. And even men will not be able to refuse such a light, but at the same time spring vitamin soup.
How to cook
Let's start with the classic step - prepare the roast. It’s easy to prepare – peel the onion and cut it into cubes. Pour oil into a saucepan or frying pan with a thick bottom, add the onion and simmer over medium heat until the onion turns golden. Don't forget to stir all the time.
If you don't want to use sunflower oil, you can safely replace it with butter.
We clean and wash the carrots, then grate them. Add to the onion and simmer for about 2 - 3 minutes, stirring constantly.
Then we add tomato paste to our ingredients. If desired, it can be replaced with tomatoes. True, before that you need to remove the skin from them. Mix everything and simmer together for literally 2 minutes. Then add flour. It will make our dressing thicker and richer in taste. And this will have a positive effect on the taste of the soup after we cook it.
When everything is ready, pour water or broth into the frying pan. It all depends on what kind of soup you will prepare - with water or with meat.
Now it's time for the potatoes. We clean the tubers, wash them under running water and cut them into cubes. Add to the rest of the ingredients and leave to cook for 20 minutes. In the meantime, let's take care of our greens.
Rinse the nettles and sorrel several times in running water, and at the very end, pour boiling water over them and place in a colander to allow the water to drain. Then we cut it like for a salad - into 1 cm pieces. You can even make it a little smaller.
After the greens are chopped, add them to the pan with the other ingredients of our tasty and healthy vitamin soup. If desired, add salt and pepper and let it simmer for 10 minutes. Then cover with a lid, turn off the gas and leave to steep for 20 minutes.
Pour the finished soup into bowls, decorate with halves of a hard-boiled egg, add finely chopped dill and add a spoonful of sour cream. With black bread, this soup will be incredibly tasty. Isn't this a great replacement for heavy meat winter dishes?
Step-by-step recipe with photos
1 hour
Place the chicken drumsticks in a deep pan of water and cook the broth over medium heat for 30 minutes. As soon as the broth boils, remove the foam.
Cut the peeled potatoes into cubes.
Grate the carrots on a coarse grater.
Finely chop the onion.
We put on rubber gloves and separate the nettle leaves from the stems. Rinse the leaves in a colander under running cold water.
Scald the leaves with boiling water.
Coarsely chop the leaves.
Remove the chicken drumsticks from the broth. Separate the meat from the bone.
Place peeled and chopped potatoes into the boiling broth and cook for 15 minutes.
Boil the eggs hard.
In a heated frying pan, sauté the onions and carrots with the addition of vegetable oil.
Place the roast into the broth.
Add nettles to the broth. Bring the cabbage soup to a boil. Salt, pepper and cook for another 5 minutes.
Turn off the fire. Squeeze the juice from half a lemon into the cabbage soup, close the lid and let it brew for 10 minutes.
Cool the boiled eggs, peel and cut into 2 parts.
Pour the infused cabbage soup into plates, add chicken meat and half an egg. Serve with sour cream.
How to cook nettle soup with meat and egg - an incomparable recipe for every summer day
If you like to be at the dacha and prepare a variety of dishes here from the products that you have on hand, you can safely take this recipe into service. Here we need meat, and best of all, pork ribs. They will be the perfect complement to this excellent lunch, believe me. And at the same time, check it out for yourself.
What you will need:
- rib meat – 500 g,
- nettle – 200 gr,
- chicken eggs – 2 pcs,
- potatoes – 2 pcs.
- onion – 1 piece,
- carrots – 1 piece,
- bay leaf – 2 pcs,
- salt and pepper - to taste.
True, the process of preparing such a soup takes longer, since first we will cook the meat. And only then, based on the broth, add vegetables and herbs. However, you should not refuse this option, because it turns out very satisfying and aromatic.
How to cook
First, cook the meat. You need to wash it, pour water into a pan, put the meat in it and cook until fully cooked. You can replace the ribs with chicken, such as breast or fillet. Everything is to your taste.
Salt, add bay leaf, skim off foam.
While the meat is cooking, let's start frying.
Peel the potatoes and wash them in water, then cut them into cubes. Peel the carrots and grate them. Remove the skins from the onion and cut into cubes.
Fry onions and carrots in oil in a frying pan. Simmer until they become soft.
As soon as the ribs are cooked, take them out, remove the meat from the bones, cut the meat into pieces and put them back into the broth. Place the potatoes in a saucepan and cook over medium heat for about 20 minutes.
While the potatoes are cooking, let's start with the nettles. It must be thoroughly washed under running water, doused with boiling water and cut into salad pieces.
Place the roast in the pan, add the nettles there, and stir. Salt if necessary, add the necessary spices. Cook over low heat after boiling for about 5 minutes, then cover with a lid and let stand for another 20 minutes.
Serve in plates with fresh herbs, most often sprinkled with chopped dill and a spoonful of sour cream. It is best to take Borodino bread. It turns out very, very tasty. A real country soup!
Nettle soup with dumplings and egg
For most people, nettle is a weed, but others continue to use it to create new culinary masterpieces. For example, like this one with koloboks.
Children will happily eat this, because dumplings are what attract them. It looks more original with them and, as always, it’s also delicious. The cooking technology is almost no different from the three options that were made before, but still.
We will need:
- poultry soup set – 500 g
- nettle leaves - 450 g
- potatoes - 4 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- salt, pepper and spices
- milk - 0.5 tbsp.
- chicken egg - 1 pc.
- flour - 1.5 tbsp.
- garlic - 6 cloves
Stages:
1. Start by boiling the stew kit in a saucepan. Season with salt and pepper.
Chop the onions and carrots, it is preferable to do it this way, the onions - into half rings, and the carrots - on a grater.
2. Next, fry, melt a piece of butter in a frying pan and add vegetables. Fry until golden brown.
Place potato slices into the already cooked meat broth and cook for 20 minutes.
3. Make the dumplings in a bowl, combine the milk, eggs and flour and stir with a fork. Don't forget to add salt and your favorite spices. The result will be a thick consistency, reminiscent of pancake batter or something similar.
4. To make it more fragrant, add garlic squeezed through a press to this mixture. Separate the meat fibers from the bone and chop as finely as possible.
Add pieces of meat and frying to the boiling stew.
5. And then the nettle leaves, which you chop using a sharp knife into any shape, but so that the pieces are not too long and large.
Boil the nettles for 10 minutes, and then start adding the dough using a dessert spoon. Remember that this mixture, after it gets into the broth, will begin to increase in size, forming koloboks.
6. Cover the pan with a lid and let it sit for 10-15 minutes. And then call tasters to take samples. It was such a fun lunch. Season with sour cream or mayonnaise. Bon appetit!
Video recipe on how to make healthy soup with nettles and meatballs
If you don’t want to eat only grass soup, although healthy, then you can safely diversify your menu with an excellent version of nettle soup with the addition of meatballs. They are prepared quickly, and if desired, you can buy semi-finished products in the store, especially if you don’t have time to prepare food.
It turns out that it will only take you half an hour to prepare a full lunch or dinner. Isn't it amazing? Definitely worth a try. And to make the recipe more understandable, I have selected a short but very appetizing video for you.
Description of preparation:
You need to be careful when preparing nettle soup, because no one wants to get blisters on their hands, so my advice to you is to stock up on rubber gloves.
But! The result is still worth it. This light spring soup will delight the whole family. Well, I won’t even mention how useful nettle is. However, you should not collect nettles in the city, especially near the road. Take a walk through the forest or bring hot herbs from your dacha. At the same time, breathe some air. Well, you can start preparing nettle soup.
Read the recipe for nettle soup with photos! Purpose: For lunch / Inexpensive / Healthy lunch Main ingredient: Greens / Nettles Dish: Soups Cuisine geography: Russian cuisine
Nettle soup - recipe with egg and chicken is very tasty
For those who cannot imagine life without meat, this recipe will be a real find. Nourishing, appetizing and healthy, it will decorate any dinner table, and the vitamins it contains and light chicken meat will appeal to everyone who tries to adhere to proper nutrition.
What you will need:
- chicken meat – 300 g,
- nettle – 500 g,
- potatoes – 4 pcs.,
- onion – 1 piece,
- carrots – 1 piece,
- boiled chicken egg – 1-2 pcs,
- vegetable oil for frying – 2 tbsp. spoons,
- fresh herbs - to taste,
- salt, pepper to taste.
You can take any chicken meat - leg, breast or even fillet. Everything here is up to your taste and preferences.
How to cook
Boil the meat in any way convenient for you. Don't forget to skim off the foam, add salt and bay leaf. While it cooks, let's make other ingredients.
Peel the onion and cut into small cubes. Wash and peel the carrots, and then grate them.
Place both onions and carrots in a preheated frying pan with vegetable oil. Simmer until fully cooked, stirring constantly for 3 - 4 minutes.
Peel the potatoes and cut into cubes. After the meat is cooked, the potatoes must be transferred to the broth. Wait 20 minutes after boiling.
Rinse the nettle leaves under running water, then rinse with boiling water and cut into small pieces, as for a salad.
After the potatoes are cooked, add nettle leaves to the pan. Next - frying. Then you can taste for salt, add ground black pepper and other seasonings to taste. Bring to a boil and remove from stove.
Cover with a lid and let stand for about 20 minutes. Serve in individual bowls with half a hard-boiled egg, chopped green onions and a dollop of sour cream.
Nettle soup
Summer is a wonderful time when you can enjoy fresh greens to your heart's content, even if they are as “biting” as nettles. Nettle is commonly added to salads, pancakes, or pie fillings, but the plant is most often used in soups. Nettle soup will delight you not only with its excellent taste, but also with its health benefits.
First of all, nettle is one of the record holders for vitamin C content - the leaves of young nettle contain twice as much of it as black currants. Nettle also contains vitamins A, B1, B5, E and K, beta-carotene and minerals such as potassium, calcium, iron and manganese. Thanks to this, nettle perfectly strengthens the immune system, normalizes blood clotting, improves vision and has anti-inflammatory properties. It is worth noting that nettle does not lose all these healing properties during heat treatment - isn’t this a reason to prepare an appetizing and healthy nettle soup for the joy of the whole family?
The “biting” grass should be collected in environmentally safe areas away from highways and street yards. If nettle grows in abundance in your garden plot, you are extremely lucky. To prevent the plant from “stinging” you, use gardening gloves; it is best to collect young nettles, the leaves of which are more delicate and not as stinging as those of the old one. It is only necessary to pluck the leaves from the tops of the stem, after which they need to be scalded with boiling water so that the greens no longer burn the skin.
Nettle can be used to make either a vegetarian soup using water or vegetable broth, or a meat version of the soup using chicken, lean pork or beef. Potatoes, carrots, onions, cabbage, mushrooms and beans are usually added to nettle soup, but the options for preparing this dish are limited only by your imagination - you can add processed cheese to the soup, making it creamy, or seafood (shrimps and mussels), turning the soup into a real gastronomic masterpiece. In soups, nettle goes well with other greens such as sorrel, spinach, dandelions, parsley, dill, green onions, quinoa, etc. The more greens you add to the soup, the healthier your dish will be. Nettle, like other greens, should be added to the soup very last, a few minutes before it is ready, in order to preserve all its beneficial properties. When you calculate the required amount of greens for soup, keep in mind that nettle boils down significantly. Nettle soup is perfectly complemented by sour cream and chopped boiled eggs. And now “Culinary Eden” brings to your attention a selection of delicious recipes for this wonderful soup.
Chicken soup with nettles
Ingredients:
400 g chicken meat, 250-300 g nettles, 3-4 potatoes, 1 onion, 1 carrot, 1/2 tablespoon flour, 5 green onions, vegetable oil, salt and ground black pepper to taste, sour cream and boiled eggs for submissions.
Preparation:
Place the chicken fillet in a saucepan and pour in 1.5 liters of water. Cook until tender, about 20 minutes, then remove the meat and separate into pieces with your hands. Add diced potatoes to the broth and cook for 15 minutes. Fry chopped onion and grated (or finely chopped) carrots in vegetable oil for 5-7 minutes. Stir in flour and add to soup, cook for about 10 minutes. Pour boiling water over the nettles and chop them together with the green onions. Add the herbs and chicken to the soup, add salt and pepper to taste and cook for a couple more minutes. Remove the pan from the stove and let the soup simmer, covered, for 10-15 minutes. Serve the soup with sour cream, adding boiled eggs (halved or chopped).
Nettle soup with green peas
Ingredients:
300 g beef or lean pork, 300 g nettles, 5-6 potatoes, 2 onions, 2 carrots, 250 g canned or frozen green peas, 4 eggs, vegetable oil, salt and seasonings to taste, parsley, sour cream for serving.
Preparation:
Peel one onion and cut into 4 parts. Peel and cut one carrot into several pieces. Place the washed meat in a saucepan along with vegetables and add 1.3 liters of water. Cook until the meat comes off the bones easily. When the broth is ready, remove the vegetables and meat. Cool the meat and cut into pieces. Add chopped potatoes to the boiling broth and cook for 15-20 minutes, then add onions and carrots fried in vegetable oil until soft. Add the roast to the soup along with the green peas and cook for another 5 minutes until the potatoes are soft. Add scalded and crushed nettles and pre-beaten eggs - they must be poured into the soup in a thin stream, stirring continuously. Salt and add spices to taste. After a few minutes, remove the soup from the heat and let it sit for about 10 minutes. Sprinkle the soup with chopped parsley and serve with sour cream.
Green soup of nettle, spinach and sorrel with beans
Ingredients:
1 cup dried beans, 1 bunch (100 g) nettles, 1 bunch (100 g) spinach, 1 bunch (100 g) sorrel, 2-3 potatoes, 1 carrot, 1 onion, 2 liters broth (vegetable or mushroom) or water , 4 bay leaves, 6-7 allspice peas, 2-3 green onions, 3 cloves of garlic, salt to taste, several sprigs of dill, sour cream for serving.
Preparation:
Soak the beans overnight and boil in lightly salted water until tender. Scald the nettles with boiling water and finely chop them along with the spinach and sorrel. In a saucepan, bring the broth or water to a boil (you can use the broth in which the beans were cooked, adding additional water), add the potatoes cut into cubes and cook for 10 minutes. Add finely chopped onion, grated or chopped carrots, bay leaves and allspice peas. Cook for 10 minutes, then add the beans and cook for another 10 minutes. 2-3 minutes before readiness, add chopped herbs to the soup. Salt the soup to taste, add the garlic passed through a press and stir. Sprinkle the soup with green onions and dill and serve with sour cream.
Nettle and celery soup
Ingredients:
300 g nettles, 4-5 stalks of celery, 500 g potatoes, 1 onion, 1.5 liters of broth, 4 bay leaves, dill, vegetable oil, salt and spices to taste, sour cream or heavy cream for serving.
Preparation:
Bring the broth to a boil, add chopped potatoes and bay leaves. Cook for 20 minutes. Add chopped celery and chopped onion fried in vegetable oil until golden brown. Cook for about 5 minutes until the potatoes are soft. Remove the bay leaf from the soup, add pre-scalded and chopped nettles and after 2-3 minutes remove the soup from the stove. Using an immersion blender, purée the soup until smooth. Salt and add spices to taste. Serve the soup with sour cream or heavy cream, sprinkled with chopped dill.
Nettle soup with melted cheese
Ingredients:
300 g nettles, 2 large potatoes, 2 processed cheese, 1 small onion, 3 cloves of garlic, vegetable oil, dill, salt and coarse black pepper to taste, boiled eggs for serving.
Preparation:
Chop the potatoes as desired, place them in a saucepan and pour in 1 liter of water. Lightly salt and cook until done. Heat vegetable oil in a frying pan and fry the onion, cut into half rings, until golden brown. 5-7 minutes before the potatoes are ready, add processed cheese to the pan, stirring constantly until they are completely dissolved. After a few minutes, add the fried onions and pre-scalded and chopped nettles. Remove the soup from the stove, add salt and pepper to taste. Stir with garlic passed through a press. Pour the soup into bowls, add chopped boiled eggs, sprinkle with chopped dill and serve.
Use our recipes to prepare a delicious and healthy nettle soup, and it will undoubtedly become one of your favorite dishes. Bon appetit!
Svetlana Popova
Step-by-step recipe for making lean soup with dried nettles without meat
If you want to enjoy the bright taste of nettle soup throughout the year, then you can safely use the dried version of this herb. Moreover, it will turn out no less tasty and aromatic. And, of course, useful.
What you will need:
- nettle – 30 g,
- potatoes – 2 pcs.
- onion – 1 piece,
- bay leaf – 1 piece,
- butter – 70 g,
- egg for serving.
The best choice for this aromatic dish is nettle, collected from your own plot and dried with your own hands. But you can also buy it at the market, but only if you are sure that the seller will not sell you some kind of deception.
Rich taste of nettle soup with egg and sorrel
List of required ingredients:
- Water – 2 liters.
- Sorrel - a bunch.
- Nettle (young leaves) - the same amount as sorrel.
- Green onions - 3-4 feathers.
- Potatoes – 3-4 tubers.
- A little fresh dill and parsley if desired.
- Sour cream for dressing (you can use mayonnaise, or you can eat it without dressing).
- Add salt to your own taste.
Steps to prepare nettle soup:
Helpful advice! To avoid getting burned by nettles, pour boiling water over this plant before use or use gloves during preparation.
Wash all available greens, dry them, cut them separately from each other, not too coarsely.
Peel the potatoes, cut into cubes.
Boil water and add potatoes to cook. Cook for 20 minutes.
After twenty minutes, add nettle, sorrel, salt, mix, cook for 5-7 minutes.
Remove the soup from the heat and let it simmer for about ten minutes with the lid closed.
Pour your treat into portions, decorate the top with chopped green onions and other herbs, add a spoonful of sour cream.
You can serve this dish with a boiled egg, which should be cut into several pieces and placed in sour cream. This type of serving looks very beautiful and appetizing.
