Nettle Soup with Egg, Potatoes, and Chicken

Cooking method

1. Step 1:

   

   How do you make nettle soup with egg, potatoes, and chicken? Gather your ingredients. For the broth, use any parts of the chicken — I'm using drumsticks, but thighs, fillets, and the carcass left over from filleting all work. Boil the eggs ahead of time. Gather young nettles, taking only the fresh top shoots. Be careful — they sting a lot, so wear gloves.

2. Step 2:

   

   First, cover the drumsticks with cold, clean water and set the pot over low heat to cook. While the broth comes to a boil, prepare the nettles. Put them in a bowl, cover with cold water, and rinse them well to wash off any dirt and sand, then drain. Do all this with gloves on, since the nettles still sting. To get rid of the sting, pour boiling water over the nettles and leave them in it for one minute.

3. Step 3:

   

   Drain the boiling water from the nettles, gather the greens into a ball, and squeeze them lightly. Chop the nettles fairly finely, the way you'd chop herbs.

4. Step 4:

   

   Rinse the dill with water, dry it, and chop it finely with a knife. Instead of dill (or along with it), you can use any other herbs. Set the nettles and dill aside for now.

5. Step 5:

   

   Meanwhile, the broth will come to a boil; skim off the foam with a slotted spoon. Add salt, lower the heat, and cook the broth, covered, for 30–40 minutes, depending on the chicken parts.

6. Step 6:

   

   Meanwhile, prepare the vegetables. Peel the onion and cut it into small pieces.

7. Step 7:

   

   Wash, peel, and cut the carrot into small pieces. Or grate it on a coarse grater, whichever you prefer.

8. Step 8:

   

   Wash, peel, and cut the potatoes into large cubes.

9. Step 9:

   

   Peel the eggs and cut them into cubes.

10. Step 10:

    

    The broth has cooked for the required time, so add the potatoes to it.

11. Step 11:

    

    Then add the onion and carrot. Cover the pot again and cook the soup for 15 minutes, until the potatoes are soft.

12. Step 12:

    

    Add the chopped eggs to the soup. Wait for it to come to a boil and simmer for just a couple of minutes.

13. Step 13:

    

    Add the chopped nettles and dill. Stir. Wait again for the soup to come to a boil, then turn off the heat right away — this preserves both the color and the vitamins of the nettles. Cover the pot and let it sit for 10 minutes.

14. Step 14:

    

    Serve the soup with sour cream and rye bread. Enjoy!