Main Page
Soups
Nettle soup

Nettle Soup

Light and tasty, simple and quick, for any day! Nettle soup tastes a lot like fish soup. You can make it with fresh or frozen nettles. Any beginner can handle it! Serve the finished soup with sour cream and a sprinkle of fresh herbs.

MariaS

Recipe author

Composition / ingredients

Servings:

Nettle

Carrot

Potatoes

300

Round rice

Salt

Water

Fresh herbs

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 13 % 1 g

Carbohydrates 75 % 6 g

39 kcal

GI: 67 / 33 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you cook nettle soup? Gather your ingredients. Pour vegetable oil into the bottom of the pot you'll cook the soup in. The oil can be any kind, as long as it doesn't have a strong aroma. You can use ghee, which gives the finished soup a slight buttery note. Add the carrot, peeled and grated on a coarse grater, to the heated oil. Fry the grated carrot until soft, stirring it occasionally with a spatula.
Step 2:

Use young nettles for the soup, or take only the tops of older nettles. Those greens are more tender in texture and flavor; the stems are often too tough and stringy. Pour boiling water over the nettle greens, then chop them finely.
Step 3:

Wash, peel, and cut the potatoes into small, evenly sized pieces. Add them to the pot with the carrot and fry the vegetables together a little. You can add a few spices to taste — for example, ground black pepper, turmeric, curry, or ground paprika. Fry the spices along with the vegetables.
Step 4:

Pour boiling water over the vegetables, add the rice, and add salt. You can also add a little bay leaf and a few allspice peppercorns. Bring the contents of the pot to a boil and cook for about 20 minutes. Judge by your own stove.
Step 5:

At the end of cooking, add the chopped nettles, simmer for a few more minutes, and take the nettle soup off the heat. If you like, add chopped fresh herbs to the finished soup. Serve the nettle soup hot. When serving, you can add a spoonful of fresh sour cream or mayonnaise.

For cooking, it's best to use filtered or bottled water that's neutral in taste. If you use tap water, keep in mind that it can give the dish an unpleasant, distinctive aftertaste.
Important! Whether or not the recipe specifies an amount of water for the soup, it's best to go by your own preferences (whether you like a thicker or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own view on how much meat, potato, grain, and other ingredients belong in the soup, and it may not match yours. In practice, this means that if you're making it for the first time, you shouldn't cook a whole pot at once. Make a tasting batch — enough for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings, and figure the water at one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to suit your taste. Over time, like most experienced cooks, you'll be able to add the water and the ingredients by eye.