Sorrel and nettle soup with egg

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook nettle and sorrel soup with egg? Prepare all the necessary products according to the list indicated in the recipe. When picking nettles, be careful and use gloves to avoid burning your hands. Choose young nettles, with small leaves and thin stems; otherwise, you should use only leaves, without stems, for soup. Wash the eggs and boil them hard.

2. STEP 2

   

   Peel onions, carrots, potatoes and garlic. Wash the vegetables thoroughly.

3. STEP 3

   

   Cut the carrots into strips or grate them on a coarse grater, chop the onion randomly and not very coarsely.

4. STEP 4

   

   Cut the potatoes into small cubes or cubes, as you prefer.

5. STEP 5

   

   Heat a small amount of refined oil in a thick-bottomed saucepan. Fry the carrots and onions to the desired degree, stirring constantly. Place the potatoes in a pan to fry.

6. STEP 6

   

   Pour in broth or plain water. Adjust the amount of liquid to your taste depending on how thick you want the soup to be. You can use any broth at your discretion. I usually use chicken. Add salt to taste. After boiling, reduce the heat to low and simmer the soup under a closed lid until the potatoes are ready.

7. STEP 7

   

   Wash the nettles thoroughly to remove any remaining soil or sand, if any (use gloves).

8. STEP 8

   

   Pour boiling water over the nettles and leave for a few seconds. Then drain the water. Thanks to boiling water, the nettle will no longer burn your hands and can be easily chopped later for soup.

9. STEP 9

   

   Remove the shell from the eggs. Mash the yolks with a fork, and cut the whites finely into small cubes. If desired, the eggs can be chopped into cubes.

10. STEP 10

    

    Wash each sorrel leaf thoroughly. Chop the nettles, sorrel and green onions as desired.

11. STEP 11

    

    When the potatoes are ready in the pan, add the eggs to the soup. Increase the stove flame.

12. STEP 12

    

    After a few seconds, add the sorrel, nettles and onions to the pan. If desired, add chopped dill and parsley, as well as a clove of garlic passed through a press. When the first signs of boiling appear, remove the soup from the heat.

13. STEP 13

    

    Let the soup sit for a few minutes and serve.

14. STEP 14

    

    You can place half or a quarter of a hard-boiled egg on each plate. Sprinkle the finished soup with allspice, if desired.

Comments on the recipe

Corason

21.10.2023

4.6

What an interesting sorrel and nettle soup with egg. I decided and did it while the nettle was young. A very original way of cooking soup. I've never sautéed vegetables in a pan before. I used chicken broth for cooking. I made a medium thick soup. I also added parsley to the greens (nettle, sorrel, green onions). A clove of garlic added at the end added a very appetizing aroma to the soup. I served sorrel and nettle soup with a spoonful of sour cream and half a boiled egg, as the author writes. Yes, this is a very bright and healthy spring soup. Full of vitamins! We were very pleased and want to repeat it in the near future. Unfortunately, only my child is not yet ready to eat green soup, but he helped pick nettles with pleasure) Thanks for the delicious lunch recipe!

Olga

21.10.2023

4.6

A real summer soup when it’s hot and you don’t want anything high in calories. It’s especially pleasing if all you have to do is go to your own garden or vegetable garden to get all the ingredients. Narwhal, brought it, cooked it. =) Any greens really work, I usually put whatever I can find. I just don’t cut the boiled egg, but break it into a cup, shake it with a fork and then pour it into the broth at the end of cooking. It immediately sets while hot and it looks like clouds, beautiful and tasty)

Michael

21.10.2023

5

Mmmmm, delicious! I'll definitely cook it! And then I only had one like this in KK

Maslova Tatyana

21.10.2023

4.9