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Green cabbage soup with nettles in chicken broth

Green Nettle Soup in Chicken Broth

Packed with vitamins and full of flavor—this soup gives you a real energy boost without weighing you down. If you're making it later in the season, when the plants have grown large, stick to the tender young shoots. Mature nettles aren't good for eating; they're far too tough. The best choice is the early, young spring leaves—they hold the most vitamins and do your body the most good.

Galina

Recipe author

Green cabbage soup with nettles in chicken broth

Composition / ingredients

Servings:

Green onions

Sorrel

150

Nettle

Parsley

Dill

Potatoes

Onion

Carrots

Salt

Bay leaf

Allspice

Black peppercorns

Water (for the soup)

Chicken wings

800

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 4 g

Fats 22 % 2 g

Carbohydrates 33 % 3 g

45 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get everything ready. Rinse the greens ahead of time to wash off any dirt and bugs. Briefly blanch the nettles with boiling water so they won't sting, then chop them. If the nettles are very young, you can use them stems and all. If not, it's better to use just the tender young leaves from the top.
Step 2:

Rinse the chicken wings, cover with cold water, and set them on to cook.
Step 3:

Grate the carrot on the coarse side of a box grater.
Step 4:

Chop the greens and potatoes, and have your spices ready.
Step 5:

Bring the chicken to a boil and cook for 1–2 minutes. Pull the pot off the heat and rinse the wings under running water—this way you won't have to skim foam off the broth later. Return them to fresh hot water for the broth, cover, and bring back to a boil. Add salt and the onion, then simmer for 30 minutes.
Step 6:

Discard the onion and lift the cooked wings out onto a plate.
Step 7:

Add the carrot to the broth, cook for 5 minutes, then add the potatoes. Cook for another 15 minutes. Toss in the bay leaf, peppercorns, and allspice.
Step 8:

Now add all the greens. Let it boil for a couple of minutes, then take the pot off the heat. Be sure to taste the soup and add more salt or pepper if needed. Let it rest for 20–30 minutes. At first the nettle flavor will be quite strong, but once the soup has had a little time to steep, you'll barely notice it.
Step 9:

Place a wing in each bowl, ladle in the hot soup, and add a spoonful of sour cream and a boiled egg. A slice of soft dark bread rounds out this light, springy, deliciously wholesome dish. Enjoy!

Green nettle soup is a traditional dish of Ukrainian cuisine. Hardly anyone makes it anymore, which is a shame—nettles are a treasure trove of vitamins, especially the young leaves. Compared to the more familiar version made with sorrel, this one has a gentler, "sweeter" taste.