In the spring, you can cook unusually tasty and healthy cabbage soup from young green nettle, spinach and sorrel. Young nettle leaves contain carotene, many vitamins and microelements necessary for the body.
Ingredients:
- Nettle - 180 g;
- Parsley roots - 15 g;
- Turnip onions - 30 g;
- Buckwheat - 50 g;
- Rice - 50 g;
- Sliced potatoes 250 g;
- Celery - 20 g;
- Chicken egg - 2 pcs;
- Sour cream - 50 g;
- Greens;
- Lemon juice;
- Black pepper, salt.
Preparation:
- Young nettles are washed several times with running, cold water and placed in boiling water for a short time. In this case, care must be taken that the nettle is not digested, otherwise it will turn into green mucus. After that, it is instantly thrown back into a colander so that it does not have time to release all the juice, and finely chopped.
- Let's start preparing the broth. Rinse the meat thoroughly, be sure to add cold water and put on high heat. When the water boils, the fire must be reduced and the foam from the top must be removed with a slotted spoon. During the cooking process, newly emerging foam and rising fat must be removed. This is done so that the broth does not acquire a disgusting aftertaste of fat during the long boiling time.
- Pre-peeled potatoes cut into neat slices are placed in the meat broth prepared in advance.
- When the potatoes are cooked, the broth is removed from the heat, filtered and poured into another dish. Chopped parsley and celery roots, medium-sized chopped onions, washed cereals (until the water is transparent) are sent there and boiled for 15 minutes.
- Then spread the cooked nettle and simmer it in the broth for about 12 minutes.
- At the end, the infused cabbage soup is seasoned with lemon juice, garlic and chopped herbs.
Lemon juice can be substituted with tomato or cucumber pickle.
