Nettle cabbage soup

We invite you to try very tasty rich cabbage soup made from fresh nettles, which you can enjoy in spring and summer. Young nettles are not so stinging, so they can be handled with bare hands; to process more mature ones, you should wear gloves.

Green cabbage soup with nettles and egg

We offer a recipe for the first course of young fresh nettle with egg - healthy and very tasty cabbage soup. They can be served for lunch, either hot or chilled.

Cooking time – 1 hour 15 minutes.

Cooking time – 40 minutes.

Number of servings – 4.

1. 
   How to cook delicious cabbage soup from nettles? Pour the required amount of water into the pan. Bring the water to a boil and add salt and bay leaf to it.
2. 
   Now let's prepare the base for the soup. First, peel the onion and try to chop it as finely as possible. Now it’s the carrots’ turn: they need to be cleaned and washed with running water to remove any dirt. Grind the vegetable on a coarse grater.
3. 
   Before frying, the pan with oil should be heated. A couple of minutes later, we begin to fry the onions in a container, after 3-4 minutes we add carrots to the onions.Cook vegetables in a frying pan until soft.
4. 
   Now it's the potatoes' turn. Using a sharp knife, cut off the peel from all the tubers and wash them, chop the potatoes into bars. Pour the ingredient into the pan with the broth. Next we add the fried onions and carrots.
5. 
   Place young nettles in a bowl. We wash it and tear off the leaves from the stem. Add the leaves to the soup, stir it and cover with a lid. Cook for 10 minutes.
6. 
   Beat the egg into a separate container using a knife. Beat it with a fork and carefully pour it into the soup, while stirring with a spoon. When the egg liquid is completely poured into the pan, cover the container with a lid and wait 10 minutes.

Bon appetit!

Cabbage soup with young nettles in meat broth

It is best to collect nettles for cooking in a clean area - in the forest. Before picking nettle leaves, they should be scalded with boiling water. If you want the cabbage soup to be more filling, you need to add meat.

Cooking time – 2 hours 20 minutes.

Cooking time – 45 minutes.

Number of servings – 1.

Ingredients:

• Chicken meat – 600 gr.
• Potatoes – 6 pcs.
• Eggs – 4-6 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Young nettle – 200 gr.
• Green onion – 1 bunch.
• Dill – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 2-3 tbsp.
• Sugar – 1 tsp.

Cooking process:

1. Before putting chicken meat into the pan, rinse it and lightly dry it with a paper towel. Pour pre-purified water into the chicken. Cook the meat until it boils over high heat, then reduce it and continue cooking for another 40 minutes. During the cooking process, foam will form, which must be skimmed off.

2. Place the eggs in a smaller saucepan, add water and wait until it boils.To make it easier to peel the eggs, add salt to the water. After boiling, boil the eggs for about eight minutes, then drain the boiling water and pour cold water over the eggs.

3. First scald young nettles with boiling water and then rinse in cold water. Lightly shake the branches to get rid of excess liquid. We sort out the nettles and chop their leaves, first larger, and then chop into smaller pieces.

4. Peel several potato tubers and rinse with water. Using a sharp knife, cut them into bars. Now it’s the turn of onions and carrots: first you need to peel the onions, and wash and peel the carrots. Then the vegetables need to be chopped: cut the onion into small cubes, and grate the carrots on a coarse grater.

5. When the chicken has softened, pour the potatoes into the pan. After 7 minutes, put nettles in the cabbage soup and boil the ingredients together for 10 minutes.

6. Heat the frying pan with a small amount of oil. Now you need to pour the chopped onion into hot oil and fry for about four minutes. Add the grated carrots to the onion and continue to fry the vegetables until they soften. In between stirring the vegetables, wash the bunches of dill and onion, and then cut them into small pieces.

7. Place fried carrots and onions into the cabbage soup. Salt and pepper the first dish, add a little sugar. Boil the cabbage soup for about 3-4 minutes. Place the chicken meat on a plate and separate it into pieces, separating it from the bone. Return the meat to the pan.

8. Add cabbage soup with herbs and boil for another 2 minutes. Turn off the stove and cover the pan with a lid. Leave the cabbage soup for 10-15 minutes to steep.

9. Serve the cabbage soup in portions; place an egg cut in half into each plate.

Bon appetit!

Delicious cabbage soup made from fresh nettles and cabbage

Even the most demanding housewife will like this cabbage soup recipe. With fresh cabbage and nettles, the dish turns out to be aromatic, tasty and rich, at the same time light and satisfying.

Cooking time – 2 hours 30 minutes.

Cooking time – 55 minutes.

Number of servings – 1.

Ingredients:

• Chicken breast – 300 gr.
• White cabbage – 200 gr.
• Young nettle – 70 gr.
• Potatoes – 1-2 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Sweet bell pepper – 1 pc.
• Salt - to taste.
• Greens - to taste.

Cooking process:

1. Place the chicken meat, washed in advance, into a pan. Fill it with purified water and place the container on the stove. The broth will need to be brought to a boil and simmer for about 40 minutes until fully cooked. The chicken meat should be soft and easily separate from the bone.

2. Before cutting the onions and carrots into cubes, we peel them: the onions - from the husks, and the carrots - from the top layer. Before cutting, carrots should be thoroughly washed. Pour the onion and carrot cubes into the pan with the chicken. Boil the ingredients for 25 minutes.

3. Now cut off the peels from the potatoes and wash each of them with running water. Chop the tubers into cubes and add to the pan. We are waiting for the cabbage soup to boil.

4. Shred the cabbage and add it to the rest of the ingredients. 5 minutes after adding the cabbage, the cabbage soup needs to be salted. Place the boiled chicken meat on a plate and disassemble it into pieces or cut it. Place the chicken back into the pan.

5. First wash the pepper and then cut it - this makes it easier to cut out the core. Chop both halves into cubes and pour into the pan.

6. Wash young nettles and scald with boiling water so that they do not burn. We tear off the leaves from the stem and chop.Place the nettles in the soup and immediately turn off the heat. The cabbage soup should sit for about 15 minutes.

Bon appetit!

How to cook green cabbage soup with nettles and sorrel?

A healthy vitamin combination of ingredients is necessary for the human body: sorrel has a calming effect and helps cope with insomnia, and nettle improves blood clotting and strengthens the nervous system.

Cooking time – 1 hour 20 minutes.

Cooking time – 35 minutes.

Number of servings – 1.

Ingredients:

• Water – 2 l.
• Sorrel – 1 bunch.
• Young nettle – 1 bunch.
• Dill – 1 bunch.
• Onion – 1-2 pcs.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Bay leaf – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Sour cream - to taste.

Cooking process:

1. Let's prepare the ingredients that we will need in the process of preparing the dish. Make sure that the bunches of sorrel and nettle are at least 150 grams. Then we clean the water for the cabbage soup and pour it into the pan. Bring to a boil, add salt to taste and stir lightly until the salt dissolves, add bay leaf. We try to see if there is enough salt in the water.

2. Process the vegetables to add to the soup: get rid of the onion skins, top layer of carrots and potato peels. Wash potatoes and carrots. Cut all the vegetables into pieces of the same size.

3. Place the vegetables in boiling water and boil them for 20 minutes until they are completely softened. We wash the sorrel bunch and shake it slightly to get rid of excess liquid. A bunch of nettles also needs to be washed. It is better to use gloves for this purpose to avoid getting burned. Chop the nettle and sorrel.

4. If necessary, add salt to the cabbage soup. Then pour sorrel and nettle into the dish.Boil the cabbage soup for about 3-4 minutes, at the last minute add the washed and chopped bunch of dill, then turn off the heat.

5. Leave the cabbage soup alone for 10-15 minutes, covered, to let it steep. Pour sour cream to taste into each serving and serve.

Bon appetit!

How to prepare healthy and tasty cabbage soup from nettles and cabbage

It is used in folk medicine: juices, infusions and decoctions are prepared from it, baths and compresses are made. They treat gout, obesity, arthritis, rheumatism and many other diseases.

Cooking time – 1 hour 40 minutes.

Cooking time – 40 minutes.

Number of servings – 1.

Ingredients:

• Sleepy - 100 gr.
• Young nettle – 100 gr.
• Buckwheat – ½ tbsp.
• Salt - to taste.
• Onion – 1 pc.
• Water – 1 l.

Cooking process:

1. Rinse the bunches of nettles and nettles with running water, and then shake to get rid of excess moisture. Tear off or trim the stems of the greens. If there are veins, they also need to be removed.

2. Now the leaves need to be scalded with boiling water and transferred to a sieve. We squeeze them out by hand and place them on a cutting board. Cut into small pieces and place in a saucepan.

3. Now let's start processing the onion for the future dish. Cut the onion head without peel into small cubes and pour into a pan with herbs. We purify the water and pour it over the ingredients in the pan. Bring the cabbage soup to a boil and simmer for 15 minutes.

4. Before adding to the soup, buckwheat needs to be sorted and rinsed with water several times. Place the cereal in a sieve. When the water has drained, put the buckwheat in the cabbage soup, add salt to the liquid mixture and cook for 20 minutes.

5. When the cabbage soup is ready (we determine readiness by the degree of softness of the buckwheat), let it brew and pour it into plates.

Bon appetit!