Sorrel and nettle soup with egg

Step-by-step cooking

1. Step 1:

   

   How to cook nettle and sorrel soup with egg? Prepare all the necessary products according to the list specified in the recipe. When collecting nettles, be careful and use gloves so as not to burn your hands. Choose a young nettle, with small leaves and thin stems, otherwise it is worth using only leaves for soup, without stems. Wash the eggs and boil them hard.

2. Step 2:

   

   Peel the onion, carrot, potato and garlic. Wash the vegetables thoroughly.

3. Step 3:

   

   Cut carrots into strips or grate on a coarse grater, chop the onion arbitrarily not very large.

4. Step 4:

   

   Cut the potatoes into small cubes or cubes, as you are more familiar with.

5. Step 5:

   

   Heat a small amount of refined oil in a saucepan with a thick bottom. Fry the carrots and onions to the desired degree, stirring constantly. Send the potatoes to the pan for frying.

6. Step 6:

   

   Pour the broth or plain water. Adjust the amount of liquid to your liking, depending on how thick the soup you want to get. You can take any broth at your discretion. I usually use chicken. Add salt to taste. After boiling, reduce the heat to a minimum and cook the soup under a closed lid until the potatoes are ready.

7. Step 7:

   

   Wash the nettles thoroughly to get rid of the remnants of earth or sand, if any (use gloves).

9. Step 8:

   

   Pour boiling water over the nettles and leave for a few seconds. Then drain the water. Thanks to boiling water, the nettle will no longer burn your hands and it can be easily crushed in the future for soup.

10. Step 9:

    

    Peel the eggs from the shell. Mash the yolks with a fork, and cut the whites finely into small cubes. If desired, the eggs can be crushed into cubes.

11. Step 10:

    

    Wash each sorrel leaf thoroughly. Cut nettles, sorrel and green onions at random.

12. Step 11:

    

    When the potatoes in the pot are ready, send the eggs to the soup. Increase the flame of the stove.

13. Step 12:

    

    After a few seconds, put sorrel, nettles and onions in a saucepan. If desired, add chopped dill and parsley, as well as a clove of garlic passed through a press. After the first signs of boiling appear, remove the soup from the heat.

14. Step 13:

    

    Let the soup brew for a few minutes and serve.

15. Step 14:

    

    In each plate, you can put half or a quarter of a hard-boiled egg. Sprinkle the finished soup with fragrant ground pepper if desired.