Nettle for soup

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to prepare nettles for soup for the winter? Prepare everything you need. The recipe is incredibly simple, and therefore you only need two main ingredients - nettle and salt. It is better to use young nettles, collected in the forest or in the countryside away from roads. You can pickle only the leaves or, as suggested in the recipe, the leaves along with young succulent twigs. Read about the intricacies of winter preparations in the article below the steps.

2. STEP 2

   

   The first thing you need to do is sort out the nettles. For this it is better to use thick rubber gloves. Sometimes it happens that nettle stings even through them, so be careful and careful.

3. STEP 3

   

   Place the nettles in a deep bowl. Fill with salted cold water. Leave it this way for a while. This is done so that the sand settles, dust and all kinds of small bugs are washed away.

4. STEP 4

   

   Drain the greens in a colander and rinse again under running cold water. Then wait until all the water has drained. Blot the nettle leaves and twigs with paper napkins to remove excess water.

5. STEP 5

   

   Cut the nettles along with the branches into small fragments. Leave the small leaves whole. Place everything in a deep cup or bowl and sprinkle with salt.

6. STEP 6

   

   Stir thoroughly until the nettles release juice. Leave for 10 minutes and stir everything again.

7. STEP 7

   

   Wash the jars and lids well with baking soda and sterilize. You can choose a sterilization method by reading the article on this topic at the end of the recipe. Place the greens tightly in the jars to the very top, constantly pressing with a spoon.

8. STEP 8

   

   Close the jars with lids.

9. STEP 9

   

   Nettle is ready for the winter! Store it in the refrigerator or any other reasonably cool place.

10. STEP 10

    

    Before winter, nettles prepared in this way have a very good price. In late autumn or winter, open a jar of juicy, aromatic greens and get a portion of spring vitamins.

Comments on the recipe

Natalia M

27.10.2023

4.6

I have grown a large nettle bush. I wanted to make something useful out of it. I used some in the salad, dried some, and also prepared nettles for the winter for soup. Preparing the nettles took me quite a long time, but it was a pleasant and not difficult task. To begin with, I trimmed suitable leaves and tips on thin branches with scissors. Thick stems were thrown away. I would like to draw your attention to the fact that on the reverse side of the leaves there may be clutches of insect eggs (I was very surprised by this myself)). To avoid getting burned, she put on a thick rubber glove and held scissors in her other hand. Then I put all the leaves in a basin and filled it with salted water. I soaked the leaves for half an hour. Then she transferred the nettles to another basin. I advise you not to drain the water, sand remains at the bottom. It is better to take leaves from the surface of the water. I dried the nettles on towels for several hours, periodically stirring the leaves. Then I chopped it coarsely and salted it. I set aside 400 g of prepared nettle for salting, so I used the site’s calculator to calculate the exact amount of salt. After grinding, the volume of nettle is greatly reduced. I put the green mass into sterile jars and put it in the refrigerator. Now I will have a vitamin supplement for my soups all year round. By the way, I really like that nettles in soups do not lose color; on the contrary, they look bright green. Thank you very much for the recipe!

AlesyaBarinova

27.10.2023

4.7

and what kind of nettle is stinging or stinging nettle?? The one with flowers also goes into tea. It can be done without salt. I remember making hay for sheep with salt.