From childhood, everyone is familiar with grandma’s fresh nettle soup with a pleasant aroma and delicate sourness. Over time, you appreciate not only the taste, but also the beneficial qualities of cabbage soup. After all, young nettle contains large quantities of vitamins and substances beneficial to the body. And fresh sorrel added to the soup adds a pleasant twist to the hot dish.
Nettle cabbage soup with egg: a simple recipe
Cooking method:
- Tear the nettle leaves from the hard stem and pour boiling water in a bowl for thirty minutes. Then you need to drain the liquid through a colander;
- Carrots and onions need to be cut into thin half rings;
- Pour a small amount of refined oil into the pan and sauté the prepared vegetables in it for about three minutes. Vegetables need to be stirred constantly;
- The potatoes are peeled and cut into strips. Add to pan and sauté with onions and carrots for one minute;
- Pour water into the pan and cook the contents for about ten minutes, covering with a lid;
- Rinse and chop dill, parsley and onion;
- Chop the nettle leaves;
- When the contents of the pan are ready, add nettles and herbs;
- Cook the cabbage soup for another six minutes. Then turn off the heat and wait a little for the soup to brew;
- The egg should be boiled in lightly salted water. After this, cut into any size;
- Pour cabbage soup into plates, garnish with egg and add lemon juice. If you wish, you can decorate with fresh herbs and add sour cream.
How to prepare cabbage soup from nettle and sorrel
Ingredients:
- 300 grams of chicken;
- 250 grams of potatoes;
- 300 grams of nettle;
- 300 grams of sorrel;
- Bay leaf;
- greenery;
- ground and allspice pepper;
- salt;
- vegetable oil;
- egg - 1 piece;
- sour cream.
Cooking time: 1 hour.
Calorie content: 20 kcal/100 grams.
Cooking method:
- The chicken is boiled in four liters of water;
- The carrots are cut into thin strips;
- The onion is finely chopped and fried in sunflower oil with carrots;
- Potatoes are cut into small pieces;
- Remove the finished chicken from the broth and add fried vegetables to it;
- Add salt and pepper, bay leaf and allspice (two peas);
- When the contents of the pan boil, cook the cabbage soup for ten minutes;
- Nettles need to be washed well and doused with boiling water twice;
- Remove the leaves from the stems of sorrel and nettle;
- Add nettles to the pan and cook for five minutes;
- Add sorrel and cook for a couple more minutes;
- Boil a fresh egg for five minutes, peel and cut in half;
- Before serving, garnish the cabbage soup with fresh herbs, half an egg, pieces of chicken and sour cream.
Cabbage soup made from sorrel, tomatoes and nettles
Ingredients:
- 300 grams of meat;
- potatoes - 4 pieces;
- 2 onions;
- 2 medium carrots;
- 2 tomatoes;
- nettle – 350 grams;
- sorrel – 300 grams;
- sunflower oil;
- bay leaf;
- salt;
- pepper;
- fresh greens.
Cooking time: 1 hour 30 minutes.
Cooking method:
- The pieces of meat are brought to a boil and cooked for an hour, the foam is periodically removed;
- The potatoes are peeled and cut into cubes;
- After the meat is ready, the broth is salted. Potatoes are added;
- Carrots and tomatoes should be cut into thin strips and added to the pan;
- Nettles need to be poured with boiling water;
- Chop the sorrel and nettles and add them to the pan when the potatoes are ready;
- The onion is finely chopped and fried in refined oil for two minutes. Season it with cabbage soup;
- Add bay leaf and pepper to the soup to taste;
- When the cabbage soup is ready, add chopped greens to the pan and cover with a lid.
Green cabbage soup made from nettles
Ingredients:
- 400 grams of lean pork;
- 300 grams of young nettles;
- 4 large potatoes;
- carrot;
- leaf salad;
- garlic feathers;
- green onion;
- onion;
- flour – 1 tablespoon;
- refined oil;
- salt;
- pepper;
- Bay leaf;
- 2 eggs;
- sour cream;
- lemon.
Cooking time: 1 hour 20 minutes.
Calorie content: 30 kcal/100 grams.
Cooking method:
- Cook pork pieces for one hour;
- Pour boiling water over the nettle. When cool, chop finely;
- Potatoes are cut into small pieces;
- Wash and cut lettuce leaves;
- Finely chop the green onions and garlic;
- Peel the carrots and grate them coarsely;
- Chop the onion;
- Fry onions and carrots in oil for two minutes. Then add flour, stir and remove from heat after three minutes;
- Add about a glass of water, potatoes, nettles, herbs, and carrots to a separate pan. Simmer the contents of the pan for ten minutes. Add salt and pepper to taste;
- Cut the finished meat into small pieces or strips and add to the pan;
- After this, add the meat broth to the vegetables and cook the cabbage soup for twenty minutes;
- A minute before it’s ready, add a bay leaf;
- Boil the eggs and cut into four parts;
- Add cabbage soup to the table with a slice of lemon, sour cream and a boiled egg.
- Cabbage soup can be cooked with broth made from chicken, pork ribs or beef;
- Nettle is very rich in vitamins during flowering, so it is better to pick leaves for cabbage soup in the spring;
- Sour cream can be added directly to the soup or placed in a separate bowl;
- Cabbage soup should be eaten with Borodino or rye bread. It can be cut into small pieces and made into croutons that are added to the soup;
- If desired, boiled eggs can be added directly to the pan;
- Cabbage soup can be eaten both hot and cold.
Green nettle cabbage soup is a very tasty and healthy hot dish for all family members. Soup will be an excellent addition to your daily diet to maintain an ideal figure and a healthy diet.
Nettle is a unique gift of nature, known for its healing properties. Meanwhile, nettle is widely used in cooking, and since ancient times. Our grandmothers also baked delicious pies and pies stuffed with nettles, and cabbage soup with nettles was a mandatory dish not only on peasant tables, they were also served at exquisite ceremonial dinners.
This is exactly what we will try to cook. Yes, not just cabbage soup, but according to GOST. This dish is prepared in meat or vegetable broth. Moreover, both beef and pork are suitable for meat broth. The basis of the soup is young nettle and sorrel, which gives the dish a slight sourness. Potato cubes fit harmoniously into the overall composition, at the same time making the cabbage soup thicker. Curls of egg dissolved in the broth give the soup additional taste, sour cream adds a touch of freshness, and parsley and dill imbue the dish with a subtle aroma.
Ingredients
- vegetable or meat (beef, pork) broth – 700 ml
- fresh young nettle – 400 g
- fresh sorrel – 100 g
- potatoes – 200 g
- chicken egg – 2 pcs.
- low-fat sour cream – 50 g
- parsley and dill
- freshly ground black pepper
- salt.
Cooking time: 45 minutes
Number of servings: 4
Preparation
1. Sort the nettles and rinse well with cold water. It is more convenient to do this with kitchen gloves, since the leaves and stems of nettle are dotted with stinging hairs that can cause a burn to the skin of your hands.
Place the nettles in a deep bowl and scald with boiling water. Leave for 2-3 minutes.
2. Place in a colander and let the water drain completely.
3. Chop finely.
4. Rinse the sorrel, shake off the water and chop finely. If the sorrel is young, cut it along with the stems, and if it is old, it is better to remove the thick and coarse stems.
5. Peel the potatoes, wash them thoroughly and cut into cubes.
6. Wash the sprigs of dill and parsley, dry and finely chop.
Break the eggs into a deep plate.
7. Beat with a whisk or fork.
8. Boil the broth. Add potatoes to it and cook for about 10-15 minutes. The cooking time of the root vegetable depends on its variety. Be sure to ensure that the potato cubes retain their shape and do not turn into mashed potatoes.
9. Season to taste with pepper and salt, add prepared nettles and sorrel. Over medium heat, bring the broth to a boil.
10. Then, with constant stirring, pour the beaten eggs into the soup in a thin stream. Let the cabbage soup boil again and remove the pan from the heat.
11. Pour hot cabbage soup with nettles into serving bowls. Sprinkle with fragrant parsley and fragrant dill, serve with sour cream and serve immediately. And freshly baked rye bread will be a great addition to this dish.
Note to the hostess
1. It is better to cut the upper and lower parts of sorrel and nettle differently. It is enough to turn the leaves into thin ribbons with the help of scissors, but the stems will have to be chopped as finely as possible, because even in very young, very early crops they are fibrous. Neither soaking in boiling water nor further boiling in soup can completely eliminate the mentioned disadvantage. Some cooks grind the root areas of these vitamin-rich plants in a blender, which is quite acceptable. During this procedure, juice is released from them, and it should be poured into a pan.
2. Cloudy and greasy broth will make green cabbage soup unattractive. It is recommended to cook it from tubular bones with a small amount of meat or from poultry fillet or veal. Be sure to strain! You don’t need to use lamb, but you can use rabbit meat if you want a dietary first course. Instead of sour cream, add a spoonful of thick cream.
3. GOST allows adding only the types of greens specified in the recipe to nettle-sorrel soups, which is understandable. So, for example, basil or cilantro will impart such a strong original smell to the broth that the food’s own aroma will be lost. The use of fragrant roots and garlic will have the same consequences.
Shchi is a national dish of Russian cuisine. They are usually cooked in meat or lean broth with the addition of various vegetables and herbs. In today's article you will find more than one interesting recipe for cabbage soup made from nettles.
To prepare this aromatic and tasty first course, it is advisable to use young nettles. Before adding the plant to the soup, it is washed in cool running water, scalded with boiling water and chopped. Thanks to this treatment, nettle will lose its pungency, but will retain all its valuable substances.
Such cabbage soup is cooked in meat or vegetable broth. In addition to nettles, they usually add potatoes, carrots, onions, spices, chicken eggs and fresh herbs. To thicken the soup, add a little flour or semolina. Such dishes should be served only hot or warm, after seasoning with sour cream, natural yogurt, yogurt or mayonnaise.
Chicken option
This delicious, low-calorie soup is perfect for a family lunch. You can safely treat them not only to adults, but also to children. It is prepared relatively quickly, and the technology itself is very simple and does not require specific culinary skills. To cook aromatic nettle cabbage soup with egg, you will need:
- Chicken breast.
- A small onion.
- 4 medium potatoes.
- A large bunch of young nettles.
- 3 boiled eggs.
- Salt, a couple of bay leaves and pepper.
Process description
This recipe for nettle cabbage soup is so simple that it will not cause any particular difficulties even for inexperienced housewives. You need to start preparing this soup by boiling the broth. To do this, place the washed chicken breast in a pan, fill it with water and put it on the stove. The boiled liquid is carefully drained, replaced with a new one and returned to the fire. Remove the foam from the surface of the newly bubbling broth and leave to simmer over low heat.
After fifteen minutes, peeled and chopped potatoes and chopped onions are carefully loaded into the pan. Add some salt to the broth and continue cooking until the vegetables are soft. Shortly before the end of the heat treatment, chopped eggs, bay leaves and chopped young nettles, previously scalded with boiling water, are added to the soup. After ten minutes, the pan is removed from the burner, and its contents are poured into plates and served to the dinner table. If desired, cabbage soup made from young nettles is seasoned with fresh sour cream.
Option with parsnips
This dish is cooked in lean broth. Therefore, it will certainly be of interest to those who adhere to a vegetarian diet. In addition, the soup contains a large number of different vegetables, which means it will be an excellent source of valuable vitamins and microelements. A simple recipe for nettle cabbage soup requires the presence of a certain set of components, including:
- 4 potatoes.
- 7 handfuls of young nettles.
- Medium carrot.
- Celery root.
- A small onion.
- Parsnip root.
- A bunch of dill.
- 4 boiled eggs.
- Parsley root and greens.
- A couple of tablespoons of vegetable oil.
- 3.5 liters of clean water.
Cooking algorithm
These delicious nettle cabbage soup are so simple to prepare that any beginner can easily cope with such a task. The required amount of water is poured into the pan and sent to the switched on stove. As soon as the liquid boils, peeled and chopped potatoes are carefully loaded into it. Almost immediately after this, chopped roots and pre-fried onions and carrots are added there.
The future soup is salted, scalded and chopped young nettles are added to it in advance and left to simmer over minimal heat. The readiness of the dish can be judged by the softness of the vegetables. Immediately before serving, green nettle cabbage soup is decorated with chopped boiled eggs and seasoned with sour cream or mayonnaise. If desired, add additional chopped dill to each plate.
Option with pork and sorrel
Due to the fact that this dish is prepared in meat broth, it turns out not only tasty, but also very nutritious. It is optimally suited not only for adults, but also for children’s diets. This recipe for nettle cabbage soup involves the use of a specific set of components. Therefore, make sure in advance that you have on hand:
- 300 grams of fresh nettles.
- Half a kilo of pork ribs.
- 200 grams of sorrel.
- A couple of eggs.
- A tablespoon of vegetable seasoning.
- Medium bulb.
- A couple of potatoes.
- A bunch of dill.
- 2.5 liters of drinking water.
- Sour cream and refined vegetable oil.
Sequencing
Place washed and chopped pork ribs in a saucepan, add water and place on the stove. Carefully remove the resulting foam from the boiling broth and cook until the meat is soft. After this, peeled and chopped potatoes are loaded into it.
While the broth is cooking, you can start working on the nettles. It is washed, filled with water and boiled for five minutes. Then it is thrown into a colander and scrolled through a meat grinder along with sorrel. The resulting mass is placed in boiling broth. Following this, sauteed onions and vegetable seasoning are sent there. The future nettle cabbage soup with meat is boiled for about a quarter of an hour, and then removed from the burner. The finished soup is poured into bowls, sprinkled with chopped eggs and chopped dill. If desired, each serving is seasoned with sour cream or mayonnaise.
Option with curdled milk
We invite you to pay attention to another interesting recipe for delicious cabbage soup. They are prepared from non-standard ingredients, so before starting the process, be sure to double-check that you have everything you need on hand. This time you will need:
- A bunch of nettles.
- A few pieces of smoked lard.
- 4 eggs.
- A glass of curdled milk.
- A pair of medium onions.
- A small carrot.
- 5 potatoes.
- Salt, spices, vegetable oil and fresh herbs.
Cooking technology
Peeled and chopped potatoes are poured with water, or better yet broth, and placed on the stove. While it cooks, you can spend time on the remaining ingredients. The bulbs are peeled, washed, chopped and fried in a small amount of heated vegetable oil. After a couple of minutes, add carrots chopped into thin strips into the same frying pan.
Pour yogurt into a saucepan with boiled potatoes and add chopped smoked lard. All this is slightly salted, seasoned with aromatic spices and laurel and brought to readiness. A few minutes before turning off the heat, add pre-scalded and chopped nettles, as well as chopped boiled eggs, to the pan. This soup is served only hot or warm, first garnished with any fresh herbs. Since such nettle cabbage soup with eggs already contains yogurt, they do not need to be additionally seasoned with sour cream or mayonnaise.
Today I cooked green cabbage soup from nettles and sorrel for lunch.
Sort out the young nettles, wash them, put them in a colander, and pour over them with boiling water.
Squeeze lightly and chop finely.
Fry finely chopped onion.
Sort the sorrel, rinse and finely chop. Cut potatoes.
Place potatoes in boiling chicken broth and cook until half cooked. Add fried onions, a little oatmeal, boil for 5 minutes. Add nettles - cook for 2-3 minutes, then add sorrel, bring to a boil, let turn. Cover with a lid and remove from heat.
Place half a boiled egg and sour cream or mayonnaise on a plate.
P.S.
You can use different grains: rice, pearl barley, semolina... but I liked Hercules better. You can skip the cereal altogether.
You can take the egg raw, beat it a little and add it to the soup, stirring constantly. Then the soup will turn out “curly”.
Reference.
The well-known nettle weed is an excellent food additive to our table; it contains many useful substances; it is not for nothing that nettle is considered a storehouse of multivitamins. For example, it contains more vitamin C than oranges, and more carotene than carrots. There is also vitamin B2, vitamin K, pantothenic acid. In addition to useful minerals - calcium and phosphorus, it contains iron, manganese, zinc, magnesium, as well as protein, starch and sugar. And in terms of the content of valuable amino acids necessary for humans, nettle is close... to beef. It is not for nothing that in Rus', nettle has always been a significant addition to the table of ordinary people; dishes made from nettle also appeared on the noble table. Moreover, in the old days it was grown as a garden crop.
For medicinal purposes, nettle is used for anemia, atherosclerosis, dropsy, inflammation of the kidneys and bladder, diseases of the liver and gallbladder, biliary tract, diseases of the spleen, kidney and liver stones, articular and muscular rheumatism, radiculitis, cough and suffocation, digestive disorders, stomach colic, diarrhea and dysentery, fever, paralysis, malaria, skin eczema, boils on the body and juvenile acne, hair loss and dandruff, heart pain, bronchitis, urticaria.
- beef on the bone - 500 g;
- sorrel and nettle - 2 handfuls each;
- potatoes - 3 pieces;
- carrots - 1 piece;
- onion - 1 piece;
- salt - to taste;
- water - 2-4 l.
In spring, among the bare beds and garden trees with swelling buds, only young sorrel, planted last year, stands out in the garden.
Young nettles are climbing here and there along the fence. A harmful, burning weed that cannot be gotten rid of. But everyone is happy with young nettles - they are good for soup.
Green onions also grow: chives, batun and wild lizun onions. These crops have been sitting in the same bed for a long time. Just thin out, weed and water.
Let's combine the first spring gifts of nature and prepare green cabbage soup.
Pour water into a cauldron and put a beef bone with meat.
I poured 4 liters of water, and there was just enough soup for 4 large servings; no one even got extra. You have to understand that I cooked on a fire in an open space. The meat only took an hour and a half to cook. And the sharp spring-like cold wind in the deceptively warm rays of the sun also contributed to the boiling of the water.
As soon as the water boils, turn the heat down. Add half a tablespoon of salt. Use a slotted spoon to skim off any foam that forms. Place the peeled onion head into the cauldron - whole or cut in half. And cook the beef broth for an hour and a half, maintaining a light simmer by adjusting the flame, opening and closing the lid.
While the broth is being prepared, we go to the garden and collect 2 handfuls of young sorrel. Now we put on household gloves and pick off the tops and young leaves of the nettles. Very young nettles practically do not bite. But still, you will definitely come across a specimen that will burn even through a mitten. Let there be equal amounts of sorrel and nettle.
The sorrel should be washed and coarsely chopped before adding to the soup. Some people only like leaves, others add stems too. It is the stems that will give the soup an expressive sourness. But they don’t like them in soup because of the hard fibers that summer and autumn sorrel are prone to. It’s spring in our yard, so feel free to add stems.
There is a special approach to nettles. To avoid getting burned, pour boiling water over the nettles. Then cut.
Separately, hard boil the chicken eggs.
Clean, wash and chop carrots and potatoes.
The carrots are the first to go into the finished broth. After 10 minutes - potatoes.
After 15 minutes - sorrel and nettle. If necessary, add salt to the broth. The cauldron with green cabbage soup is removed from the heat and covered with a lid. Typically, when cooked, sorrel changes color to marsh color. And the nettle remains green, as if it had not been cooked at all.
After another 10 minutes, the infused green cabbage soup with sorrel and nettle can be poured into plates, chopped boiled eggs and green onions can be added. Brown bread with a clove of garlic wouldn't go amiss. And don't forget the sour cream.
Bon appetit and spring mood to everyone!
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