I offer you a recipe for a very simple and also useful soup from nettle and sorrel. In order to make it more saturated, I always use meat broth and add various vegetables. But if you want to get a very light and low-calorie soup, then you can take plain water instead of the broth.
- Sorrel – 100 g.
- Nettle – 100 g.
- Egg – 3 pcs.
- Onion – 1 pc.
- Carrots – 1 pc.
- Potatoes – 2-3 pcs.
- Salt – 1 chips.
- Pepper – 1 chips.
- Broth or water – 1.5 l.
At first I always put the broth to cook. Those who use ready-made or just water are a little easier, since in this case, the liquid only needs to be brought to a boil. At the same time, boil eggs in a separate saucepan in a steep pan.
My under running water, peel carrots and potatoes. Cut potatoes into small cubes and three carrots on a coarse grater.
In the ready boiling broth, throw potatoes and carrots. Level the salt to taste. In this recipe, I do not use frying, because I want to achieve maximum benefit from this soup.
After that, peel and finely chop the onions. Then we throw it into the pan and cook for another 15 minutes.
Now you need to do nettles. In order to neutralize its ability to burn, you need to lower the nettle several times in boiling water. After this, cool and finely chop.
Sorrel also needs to be thoroughly washed and chopped. Then, together with nettle, add to the pan and cook for 10 minutes. In the meantime, peel and cut the eggs in half (you can cut into small cubes and add directly to the soup before removing from heat).
Sorrel and nettle soup is ready! We scatter them on plates (if you still left half the eggs, then put them on the plates after the soup was sprinkled on), serve on the table, decorated with greens. I wish you bon appetit!