Nettle soup with eggs

Nettle soup with eggs – a spring delight

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Today, I propose a recipe full of flavor and nutrients, perfect for warm spring days: nettle soup with eggs. This recipe is not only healthy but also has a rich tradition in our cuisine, with deep roots in gastronomic culture. Nettles are an excellent source of vitamin C, iron, and antioxidants, and nettle soup is known not only for its refined taste but also for its nutritional benefits.

Necessary ingredients:
- 500g cleaned nettles
- 2 medium onions
- 1 carrot
- 1 parsnip
- 1 bell pepper (preferably red for color)
- 1-2 tomatoes
- 1 bunch of fresh lovage
- 4 eggs
- Salt, to taste
- 2.5 liters water

Step 1: Preparing the nettles
The first step is to ensure that the nettles are clean. Use kitchen gloves to avoid unpleasant stings. Blanching the nettles is essential, so place them in a pot of boiling water for about 2-3 minutes. This will remove both the stingers and the slightly bitter taste. After blanching, drain them and discard the first water.

Step 2: Preparing the vegetables
While the nettles cool down, you can start peeling and washing the vegetables. The onion, carrot, parsnip, and bell pepper should be diced into small cubes. These vegetables will not only add flavor to the soup but will also contribute to a pleasant texture.

Step 3: Boiling the soup
In a large pot, add the 2.5 liters of water and bring it to a boil. Add the blanched nettles and a pinch of salt. Then, add the chopped vegetables – start with the onion, followed by the carrot, parsnip, and bell pepper. Each vegetable will add a distinct note to the soup. Let everything boil over medium heat for about 15-20 minutes until the vegetables become tender.

Step 4: Preparing the tomatoes
Meanwhile, blanch the tomatoes in a separate pot for 1-2 minutes, then peel and dice them. The tomatoes will add a sweet-sour flavor, balancing the soup's aromas. After the vegetables in the pot are cooked, add the diced tomatoes and let them simmer together with the other ingredients for another 5-10 minutes.

Step 5: Adding lovage and eggs
Once the soup has boiled, it's time to add the freshly chopped lovage, which will bring an irresistible aroma. Once the lovage is added, crack the eggs directly into the soup, without the shells. Let them boil for 2 minutes to achieve soft-boiled eggs, which will enrich the soup's texture.

Step 6: Finalizing and serving
After the eggs are cooked, remove the soup from the heat. Season with salt, to taste. You can serve the soup hot, garnished with a few fresh lovage leaves and, if desired, with a teaspoon of sour cream for an extra creaminess. A personal recommendation would be to accompany it with a slice of homemade, freshly baked bread.

Useful tips:
- If you can't find fresh nettles, you can use frozen nettles, but make sure to blanch them before adding them to the soup.
- You can also add other vegetables, such as potatoes or zucchini, depending on your preferences.
- Nettle soup can be stored in the refrigerator for 2-3 days and reheated without issues.
- For a spicier version, add a pinch of dried or fresh chili pepper.

Frequently asked questions:
1. Can I use other herbs instead of lovage?
Yes, you can try dill or parsley to change the soup's flavor.

2. How can I make the soup thicker?
Adding a diced potato can provide a richer texture.

3. Is this soup suitable for vegans?
You can omit the eggs and add tofu or extra vegetables to make a vegan version.

Nutritional benefits:
This nettle soup is rich in vitamins (A, C, K), minerals (iron, calcium), and antioxidants, making it an excellent choice for a healthy lunch or dinner. Each serving contains approximately 150 calories, depending on the added ingredients.

In conclusion, nettle soup with eggs is a simple and quick recipe, perfect for enjoying the fresh flavors of spring. With each bite, you will feel how nature brings you not only a delicious meal but also health. Enjoy your meal!

 Ingredients: 500g cleaned nettles, 2 onions, 1 carrot, 1 parsnip, 1 bell pepper, 1-2 tomatoes, 1 bunch of lovage, 4 eggs, salt, 2.5 liters of water

 Tags:  nettle soup