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Sorrel and nettle soup with egg

Sorrel and Nettle Soup with Egg

The most wholesome, brightest, tastiest, most spring-like soup! Nettle and sorrel soup with egg is a bowlful of vitamins! Its flavor is familiar to many from childhood, and it's perfect for a kids' menu. Serve it with fresh homemade sour cream and dark bread. Quick and easy to make!

Pearl

Recipe author

Composition / ingredients

Servings:

Nettle

100

Sorrel

100

Green onion

100

Eggs

Potatoes

Onion

Carrots

Greenery

Salt

Chicken broth (or plain water)

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 9 % 1 g

Carbohydrates 55 % 6 g

47 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make nettle and sorrel soup with egg? Get all the ingredients in the recipe ready. When gathering nettles, be careful and wear gloves so you don't get stung. Choose young nettle with small leaves and thin stems; otherwise, use just the leaves for the soup, without the stems. Wash the eggs and hard-boil them.
Step 2:

Peel the onion, carrot, potatoes, and garlic. Wash the vegetables thoroughly.
Step 3:

Cut the carrot into strips or grate it on the coarse side, and chop the onion roughly, not too large.
Step 4:

Cut the potatoes into small cubes or sticks, whichever you're used to.
Step 5:

Heat a little refined oil in a heavy-bottomed pot. Sauté the carrot and onion to the degree you like, stirring constantly. Add the potatoes to the pot with the sautéed vegetables.
Step 6:

Pour in the broth or plain water. Adjust the amount of liquid to taste, depending on how thick you want the soup. You can use any broth you like; I usually use chicken. Salt to taste. Once it boils, turn the heat to its lowest and cook the soup, covered, until the potatoes are done.
Step 7:

Wash the nettles thoroughly to get rid of any leftover dirt or sand (wear gloves).
Step 8:

Pour boiling water over the nettles and leave for a few seconds. Then drain the water. The boiling water keeps the nettles from stinging your hands and makes them easy to chop for the soup.
Step 9:

Peel the eggs. Mash the yolks with a fork and cut the whites into small cubes. If you prefer, you can cut the eggs into sticks.
Step 10:

Wash each sorrel leaf thoroughly. Roughly chop the nettles, sorrel, and scallions.
Step 11:

When the potatoes in the pot are done, add the eggs to the soup. Turn the heat up.
Step 12:

After a few seconds, add the sorrel, nettles, and onion to the pot. If you like, add chopped dill and parsley, plus a clove of garlic put through a press. As soon as it shows the first signs of boiling, take the soup off the heat.
Step 13:

Let the soup rest a few minutes and serve.
Step 14:

You can put half or a quarter of a hard-boiled egg in each bowl. Sprinkle the finished soup with aromatic ground pepper if you like.

You can cut the eggs into the soup or grate them on the coarse side. Or beat raw eggs in a separate bowl and pour them in at the end of cooking in a thin stream, stirring with a fork to form delicate egg ribbons. Enjoy!
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preference (thick or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grain, and other ingredients belong in the soup, and it may not match yours. In practice, if you're cooking it for the first time, don't make a whole pot at once. Make a small batch to taste — for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings, and figure the water at about 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 boils off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your liking. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
How do you hard-boil eggs? So the eggs don't crack while cooking, put them in cold water and set them over low heat. Cook the eggs for 9 minutes after the water boils, then cover with cold water and cool. The sudden temperature change makes them peel more easily.