The healing properties of nettle have been known since ancient times. It is rich in carotene and vitamin C, as well as tannins and organic acids. Nettles can be used to make many delicious meals.
It is necessary
- For the nettle salad:
- - 500 g of nettle;
- - 50 g of parsley;
- - 50 g of dill greens;
- - 4 cloves of garlic;
- - 2 kernels of walnuts;
- - 3-4 tbsp. l. vegetable oil;
- - 1 tbsp. l. lemon juice;
- - salt.
- For green cabbage soup:
- - 500 g of meat;
- - 3 liters of water;
- - 500 g of nettle;
- - 200 g sorrel;
- - 1 carrot;
- - 1 parsley root;
- - 1 onion;
- - 2 tbsp. l. vegetable oil;
- - ¼ a glass of flour;
- - 2 eggs;
- - 1 bay leaf;
- - ground black pepper;
- - salt;
- - sour cream.
- For the Green Mash roast:
- - 100 g of nettle;
- - 100 g of beet tops;
- - 100 g of carrot tops;
- - 100 g of radish tops;
- - 100 g rutabaga tops;
- - 100 g of pea leaves;
- - 20 g horseradish leaves;
- - 20 g garlic leaves;
- - knotweed grass;
- - lemon acid;
- - vegetable oil;
- - adjika;
- - cumin;
- - Bay leaf;
- - salt.
Instructions
Step 1
Nettle salad
Rinse the nettle leaves thoroughly, then put them in salted boiling water. Boil for 3-4 minutes and fish out with a slotted spoon. Throw in a colander and mash lightly with a spoon. Transfer to a bowl. Wash dill and parsley greens, dry and chop finely. Crush the walnut kernels in a mortar. Peel and mash the garlic cloves. Mix vegetable oil with garlic and salt. Combine nettle with walnut kernels, dill and parsley. Sprinkle the salad with lemon juice and season with vegetable oil mixed with garlic.
Step 2
Green cabbage soup
Rinse, dry the meat, cut into pieces and boil the broth. Sort the sorrel, rinse and cut. Parsley root, onions and carrots, wash, peel, cut into small cubes and lightly fry in vegetable oil. Then add a little flour, mix everything well and brown the roots. Rinse the nettles thoroughly, pat dry with a paper towel, place in boiling water and boil for 5-6 minutes. Then cool, rub the nettle through a sieve and mix with the roots seasoned with flour. Then pour the mixture of meat broth and nettle broth. Put on a low heat and cook for 20 minutes, put peppercorns and bay leaves, add prepared sorrel, salt and boil for another 10 minutes. Put hard-boiled and sliced eggs. Serve green cabbage soup to the table, seasoning with sour cream.
Step 3
Roast "Green Mash"
All components (nettles, tops of beets, carrots, radishes and rutabagas, pea and horseradish leaves, knotweed grass) thoroughly wash under running water, dry on a paper towel and chop coarsely. Pour salted water into a saucepan and bring to a boil. Put all prepared greens in a deep frying pan, pour salted boiling water over so that the greens are slightly covered, cover and simmer over low heat for 20-30 minutes. Place finely chopped garlic leaves a minute before the end of stewing. Then pour in the vegetable oil, remove the lid and fry over high heat for another 15-20 minutes, stirring frequently. At the end, add a little citric acid diluted in water, add adjika, bay leaf, dill, caraway seeds or hot pepper peas to taste. Mix thoroughly. Serve cold roasts to the table.
