Description of preparation:
For the preparation of nettle soups and salads, we use only the leaves and the top of the stem, the soft part. We remove dense stems. After treatment with boiling water, nettle does not sting. It can be sorted and cut. Our soup is obtained lean, but if you want, it can be supplemented with sour cream and add a boiled egg already in a portioned plate.
Prepare the ingredients.
Finely chop the onion and pour into a pot of boiling water.
Add chopped carrots and parsnip root.
Cut the potatoes a little larger and pour them into the pan to the rest of the vegetables. Cook over low heat for 10-15 minutes.
Add finely chopped celery stalk. Pour salt. Prepare the garlic, add it before turning it off.
Pour nettles into a sieve. We put the sieve in a bowl. Pour nettle with boiling water. Drain the boiling water, and wash the nettle well.
We sort out nettles, cut and pour into soup. We add garlic along with nettles. Bring the soup to a boil and remove from heat.
Nettle soup is ready. Bon Appetit!
Categories: Diet recipes