Nettle soup

Nettle Borscht - a traditional spring recipe

Who hasn't felt the joy of spring when seeing the first nettles at the market? These wild plants are not just a culinary delight but also a symbol of nature's rejuvenation. Today, I will share my nettle borscht recipe, a dish that brings a touch of spring to every plate. This recipe is perfect for cool days, and the combination of ingredients will transform any meal into an unforgettable experience.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 6

Ingredients:
- 500g fresh nettles
- 1 large onion
- 3 tablespoons of oil (preferably sunflower or olive)
- 5-6 tablespoons of pickled vegetables (carrot, celery, parsley)
- 1 jar of canned tomatoes (about 400g)
- 4-5 fresh mushrooms or a can of canned mushrooms
- 2 tablespoons of vegeta (or to taste)
- 2 tablespoons of rice (optional)
- 6 medium potatoes
- Fresh or frozen lovage (to preference)
- 1 liter of borscht (preferably homemade)
- 4-5 eggs (for those who are not fasting)
- Salt and pepper, to taste

A few words about nettles
Nettles are rich in nutrients such as vitamins A, C, K, and minerals like iron. They have been consumed for thousands of years, appreciated not only for their taste but also for their health benefits. Additionally, nettles are often used in traditional dishes, bringing a slightly spicy and fresh flavor.

Step-by-step preparation:

1. Preparing the nettles: Start by cleaning the nettles. Use gloves to avoid stings. Wash them well in several cold waters to ensure they are free of impurities. Then, place them in a pot of boiling water and let them boil for 5 minutes. This step will reduce their natural bitterness.

2. Removing the nettles: After boiling for 5 minutes, drain the nettles but keep the water they boiled in. This water will add flavor to your borscht.

3. Sauté the vegetables: In a large pot, add the 3 tablespoons of oil and heat it over medium heat. When the oil is hot, add the finely chopped onion and sauté it until it becomes translucent. Then, add the chopped mushrooms and sauté until the water from them has evaporated.

4. Add the pickled vegetables: Once the mushrooms are browned, add the pickled vegetables and the diced tomatoes. Let them cook together for 5-10 minutes, stirring occasionally.

5. Potatoes and nettles: Peel the potatoes and cut them into cubes. Add them to the pot and pour enough water (about 2 liters) to cover the vegetables. After a few minutes, add the drained nettles and the water they boiled in. Cover the pot with a lid and let everything simmer over medium heat for 30-40 minutes.

6. Finalizing the borscht: After the vegetables are cooked, add the separately boiled borscht, rice, finely chopped lovage, salt, and pepper to taste. When the borscht starts to boil, crack an egg into a large spoon and hold it for a few seconds in the boiling borscht so that the egg does not disperse. This trick not only enhances the appearance but also the taste of the borscht.

7. Serving: Turn off the heat when the eggs rise to the surface. Let the borscht cool slightly before serving. It is delicious served cold, alongside finely chopped green onions for an extra touch of freshness.

Useful tips:
- If you can't find fresh nettles, you can use frozen nettles, but it's important to thaw and drain them well before use.
- The borscht can be enriched with other vegetables like carrots or zucchini, depending on your preferences.
- Instead of eggs, you can add tofu cubes for a vegetarian version.

Frequently asked questions:
- Can I use other greens instead of nettles? Yes, you can experiment with spinach or sorrel, but the taste will be different.
- How can I make the borscht spicier? Add a little fresh chili pepper or chili flakes.
- Is this recipe suitable for vegans? You can omit the eggs and use only vegetables, and the result will be just as tasty.

For a complete meal, this nettle borscht pairs perfectly with freshly baked homemade bread or polenta. Enjoy your meal and don't forget to savor every bite!

 Ingredients: 500g nettles, 1 onion, 3 tablespoons oil, 5-6 tablespoons pickled vegetables from a jar, 1 jar of tomatoes I canned in the fall, 4-5 mushrooms or 1 can, 2 tablespoons vegetable seasoning, 2 tablespoons rice, 6 potatoes, lovage from the freezer, 1 liter of borscht made by me, 4-5 eggs for those who are not fasting.

 Tags:  wild garlic oil vegetable eggs