Main Page
Soups
Potato soup on water with nettle sorrel boiled egg

Potato Soup with Nettles, Sorrel, and Boiled Egg

Light, beloved by everyone, and perfectly in season—a green soup for green summer. I don't know a single person who doesn't love green soups. Light and fragrant, they're just right in early summer, when you can still feel the vitamin shortfall and your body is asking to be replenished. If you're watching your weight, it's best to make the soup with vegetable broth; if you love a rich meal, you can use any meat broth. For the soup, gather young nettles with tender leaves—and of course, it's best to wear gloves. Pick sorrel before it flowers; once the plant sends up flower stalks, it's no longer worth gathering. The soup can be eaten hot or cold and seasoned with any fresh herbs: parsley, dill, green onion, or a mix of all your favorites. If you love sour cream, you can stir a spoonful into the soup.

Tatiana Maslova

Recipe author

Potato soup on water with nettle sorrel boiled egg

Composition / ingredients

Servings:

Eggs

Sorrel

200

Nettles

200

Potatoes

Carrots

Salt

Water (or substitute any meat broth)

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 13 % 1 g

Carbohydrates 63 % 5 g

32 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients for the soup.
Step 2:

Hard-boil the eggs separately.
Step 3:

Make the vegetable broth from the carrots and potatoes. Pour water into a soup pot and set it over the heat. Slice the carrots thin and drop them into the boiling water.
Step 4:

Cut the potatoes into cubes and add them after the carrots.
Step 5:

While the vegetable broth cooks, turn to the nettles and sorrel. Scald the nettles with hot water and snip off the leaves—don't use the stems. Roughly chop the nettle leaves.
Step 6:

Wash the sorrel leaves, remove the stems, and chop them.
Step 7:

You can chop the eggs into the soup and add them to the pot with everything else, or cut them into quarters or halves to garnish each bowl. Here's what I do: I finely chop half and add them to the soup, and cut the other half into quarters.
Step 8:

Add the greens to the cooked vegetables, and don't forget to salt. As soon as the soup starts to boil, add the eggs and turn off the heat. Let the soup cool a little and rest.
Step 9:

Ladle into bowls and garnish with a quarter of egg and some fresh herbs.