How to cook nettle soup without meat. How to cook nettle soup with egg, sorrel, meat and without meat - recipes with photos step by step

Calories: Not specified
Cooking time: Not indicated

I would like to suggest you prepare nettle soup with eggs for lunch; my recipe with photos will help you with this. As far as I remember, my grandmother always made nettle soup. When in the post-war period there was little choice, if not none at all, they prepared food from everything that grew in the garden and was edible; by the way, the beneficial properties of nettle were known to many even then. There is nothing wrong with such a soup, but now such a soup has begun to gain popularity. Even now, in early spring, I cook healthy nettle soup with eggs, enjoy its taste and feed the whole family deliciously. While young green nettles can be collected at the dacha, I take advantage of the moment and cook a wonderful first course. I also recommend preparing it.

Necessary products for 2.5 liters of water:
- potatoes – 250 grams,
- carrots – 150 grams,
- white onion, onion – 100 grams,
- dry meat broth – 1 teaspoon. l.,
- selected, large chicken egg – 2-3 pcs.,
- fresh nettle – 1 small bunch,
- any greens (green onions, dill) – ½ bunch,
- salt and ground black pepper - to your taste,
- vegetable oil – 20-30 grams.

Recipe with photos step by step:

Peel the potatoes for soup and rinse them in water a couple of times. For soup we choose boiled varieties of potatoes.

We cut the potatoes into elongated, thin slices so that they cook faster in the soup.

Place all the potatoes in boiling water. Cook the potatoes for about 20 minutes. It will be better if they are slightly boiled.

Immediately add dry meat broth into the water. The soup will become tasty and aromatic. Moreover, ordinary meat broth takes about an hour to cook, but here everything will be ready quickly.

While the potatoes are cooking, sauté the vegetables. Chop the onion and carrots and fry until transparent with the addition of vegetable oil.

Pour the overcooked vegetables into the soup. Continue cooking for 5 minutes.

Boil chicken eggs until hard, remove shells, and chop into cubes.

Place eggs in soup.

I sort through the nettles, tearing off only the leaves for soup.

We wash and chop it with a knife.

We also finely chop all the other greens.

When the soup is ready, add all the greens to it. Cook for literally 3-4 minutes until the greens change color, they should darken and cook a little. Taste for salt and add more salt if necessary. Usually dry broths already have salt, so I only add a little salt. I pepper the soup a little.

Pour the prepared soup into plates and garnish with a piece of boiled egg. But this is as you wish. In any case, there are already eggs in the soup.

Serve hot nettle soup with egg to the table. Bon Appetite!
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The green variety includes not only sorrel soup, but also nettle soup, the recipe for which is also simple and inexpensive. Nettle is a stinging plant. It is equipped with thin tubes that, when touched, spray substances that are allergenic to humans.

But its benefits are undeniable. In medicine, it is used for internal use as an anti-inflammatory, immunomodulatory and hemostatic agent. In large doses it is contraindicated in case of increased coagulability. But one soup won't hurt. But your body will definitely be enriched with vitamins.

We can't wait for spring. Freeze, dry or preserve nettles and they will be on your table all year round.

Nettle soup recipe with egg

Cooking time: 25 minutes.
Number of servings: 2-3.
Required kitchen equipment: 2-quart saucepan, frying pan, knife and cutting board.

Required Ingredients

Choosing products

Nettle is not sold either on the market or in stores. You need to pick it yourself. Do not take nettles growing near roads, construction sites, landfills, or factories. Look for a place that is environmentally cleaner. This could be your (or a neighbor's) garden plot or dacha.
It is best to use young nettles. It is low, bright green in color and has small leaves. But if there is none, then an “older plant” with large dark leaves will do. When cooked they look the same.
Collect nettles using household gloves. By the way, latex does not really protect against nettle poison. It is better to use cloth gloves with rubber inserts. While wearing gloves, rinse the nettles under running water while holding them by the roots. Then cut off (or tear off) the unnecessary parts and immerse the plant in boiling water. It will stop stinging and you can safely pick it up, peel it and cut it.

Choose whole eggs. Homemade eggs with a bright, rich yolk will look more beautiful. Use the ones that have been in your refrigerator for a couple of days. They will clean better after cooking. If you have the freshest eggs, no problem. Place them to boil in cold water with the addition of a pinch of salt and 1 tbsp. l. vinegar. Salt will ensure that the shell leaves the boiled egg, and it will be cleaned without defects. The vinegar will prevent the egg from leaking into boiling water from random cracks.
Some housewives pour raw beaten eggs into boiling soup. This will not spoil the taste, but the appearance of the dish will suffer. It's better to boil and chop the eggs.
Lemon juice serves a dual role in soup. Firstly, we are accustomed to the fact that green soup should be sour. And secondly, the acidic environment does not allow the color of products to change so much. In our case, nettles. If you are for a natural product, then squeeze fresh juice from a lemon. If you don't care, use crystalline citric acid or vinegar.

Cooking sequence

Cut the peeled eggs to your liking. They can be placed in a common pan or used to decorate soup divided into portions.

Nettle soup (recipe with egg) – an excellent option for everyone who appreciates the combination of health benefits and lightness of first courses in the spring.

That nettle– a useful plant, has been known for a long time. She contains a wide range of vitamins: A, B1, B2, B3, C, E, K, contains carotene, ascorbic acid and a set of microelements.

Burning herb is very useful due to its high content of vitamins and microelements.

Until recently, this plant was practically not remembered as a component of daily food. But today, thanks to the imagination of simple housewives and famous chefs, there are already a considerable number of dishes where nettle is the main ingredient: nettle soup, in particular the recipe with egg, salads, omelettes, vegetable balls and even pies.

Despite all the usefulness of nettle, there is contraindication regarding its use as food pregnant women with varicose veins and thrombophlebitis.

When to collect young nettles

Young leaves of the plant are used to prepare nettle soups.

It is important to remember that A healthy “weed” suitable for use as food should grow away from roads . Astrologers recommend collecting nettle leaves at dawn on Tuesday, in the first quarter of the Moon. They say that it is at this time that its healing properties are especially effective. A You can find young nettles from mid-April – early May .

For making nettle soups , including the recipe with the addition of eggs, young, not yet opened leaves are used . You need to wear gloves when collecting them. During processing it is necessary pour boiling water over the leaves to rid the nettle of formic acid , which gives a burning sensation. Only after this is the plant suitable for consumption.

Meat nettle soup: recipe with egg

This dish cannot be called dietary, but it is perfect for a family lunch .

Ingredients:

Chicken fillet (beef or pork will do) – 500 g
Potato tubers – 700 g
Young nettle leaves – 200 g
Onions – 200 g
Boiled egg or raw white – 1 pc.
Salt and pepper

Nettle soup with boiled egg and chicken

Cooking process:

Cut the fillet into small pieces.
For this recipe you need to take a 4 liter pan.
Pour water, place a suitable piece of meat there, add some salt and leave to cook for 30 minutes (in the case of chicken fillet) and 1 hour (beef or pork).
Pour boiling water over the nettle leaves, let the water drain and, after cooling, chop them.
Chop the onion and sauté in a frying pan.
Grind the potato tubers into cubes and add them to the steaming broth, cook for 5 minutes.
Add the prepared onion.
Add nettles and leave to cook for another 8 minutes.
We try the soup, you can add more salt and pepper to taste.
This recipe assumes using raw egg white or boiled egg.

Beat the egg white until foamy and slowly pour it into the steaming broth, mix well.

If the egg is boiled, it is placed directly on the plate with the finished dish.

Nettle soup with raw egg

This original recipe calls for the use of lemon juice, which gives nettle soup with egg a touch of piquancy .

Ingredients:

Broth from chicken parts – 2 l;
Potato tubers – 4 pcs.;
Carrot – 1 pc.;
Fresh nettle leaves – 200 g;
Raw egg – 1 pc.;
Lemon juice – ¼ teaspoon;
Salt;
Greens (dill or parsley).

Nettle soup with raw egg

Cooking process:

Strain the finished broth from the chicken parts. Add salt to taste.
Wash the nettle leaves with cold water.
We scald the grass with boiling water to rid it of formic acid, and let the drops of water drain.
Chop the potato tubers and carrots into cubes, add them to the steaming broth and cook for 10 minutes.
Finely chop the nettle leaves and add them to the soup. Add lemon juice and continue cooking for another 8 minutes.
Beat the raw egg (white and yolk) until the first foam appears and add it into the soup in a thin stream, without stopping stirring.
The nettle soup should come to a boil. Turn off the heat and leave with the lid on.
Pour a pinch of chopped fresh herbs (dill or parsley) into the plates.

Nettle soup with boiled eggs

In this recipe Tomatoes and bell peppers appear among the ingredients . These are not standard ingredients for nettle soup, however, the unique taste and aroma of this light dish will give you pleasant emotions for the whole day.

Ingredients:

Nettle leaves – 200 g;
Potato tubers – 4 pcs.;
Carrots – 2 pcs.;
Onion – 1 pc.;
Bell pepper – 1 pc.;
Ripe tomatoes – 2 pcs.;
Eggs – 3 pcs.;
Sour cream;
Pepper and salt.

Nettle soup with egg can be varied by adding tomatoes and sweet peppers.

Cooking process:

Finely chop the washed and scalded nettle leaves.
Chop the potato tubers into traditional cubes and add to boiling water. Cook for about 8 minutes.
Finely chop the bell pepper and onion, coarsely grate the carrots.
Chop the tomatoes and scald them with boiling water to remove the skin.
Fry the vegetables in a well-heated frying pan.
Pour the roast into the boiling soup.
Then add crushed nettle leaves. Add salt and pepper to taste. Continue cooking for another 2 minutes. Remove from the stove and leave the pan with the lid on.
Boil the eggs hard. Let it cool. Remove the shells and cut into circles.
Place egg slices on each plate and add sour cream to taste.

All the recipes presented will help you prepare a tasty and vitamin-rich dish. Anyone who tries it will be able to appreciate the taste of simple nettle.

Take care of yourself and be healthy!

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Hello, hostesses!

Shall we prepare a delicious spring soup with nettles today?

Of course, this soup is very unusual, unusual for city residents. But in the villages they love him very much. Yes, and they often cook at the dacha.

Many people remember him from childhood. It is very healthy, so we can treat our kids to it too.

I have prepared several recipes for you so that you can choose the one you like best!

How to make nettle soup

we collect nettles away from roads and harmful enterprises
For food use, we take young leaves without stems
When collecting nettles, use gloves to avoid burns
Before cutting, the nettles need to be washed and scalded
add nettles to the soup 2-3 minutes before the end of cooking

Soup with nettle, sorrel and egg

Ingredients:

Chicken legs, wings or fillets 500 g.
Potatoes 3-4 pcs.
Onion 1 pc.
Carrot 1 pc.
Nettle, sorrel 1 bunch
Salt, pepper, bay leaf

Preparation:

Cook chicken broth. And while it’s cooking, fry the onions and carrots right next to each other.

Add diced potatoes to the prepared broth. Don't forget to add salt.

Cut the nettle into strips.

Sorrel too.

We wait until the potatoes are ready and place them in the soup.

Next we send nettles and sorrel.

To do this, we take 1 egg, scramble it in a mug and pour it in a thin stream into a pan of soup, stirring constantly.

The egg immediately sets in the hot broth and you get tasty and long pieces of egg.

If you don’t like them, you can boil the egg separately, cut it into slices and add it to the soup in this form.

Turn off the stove; the nettle should not boil. Let the soup sit for 20-30 minutes before eating.

The soup turns out to be elegant and summery, a sight for sore eyes! All that remains is to pour it into plates and serve with herbs and sour cream.

Nettle soup with egg and potatoes

Ingredients:

Nettle 200-300 g (the more, the tastier)
3 potatoes
5 eggs
milk 300 ml
greenery

Preparation:

Cut the nettles into small pieces or strips, as you like.

Beat the eggs, but do not beat them. If desired, their number can be reduced.

Mix milk with water in a 1:1 ratio, i.e. Add the same amount of water to 300 ml of milk. We do this in a saucepan. Add salt to taste and maybe ground black pepper.

While we wait for the milk mixture to boil, cut the potatoes into small cubes. And, as soon as the contents of the pan boil, pour it there.

Now you need to wait until the potatoes are cooked. When it has become soft, it is time to pour out the eggs.

We take our bowl with eggs and pour them into the pan in a thin stream.

This method will give us very interesting egg “threads”, beautiful and tasty.

At this stage, the stove can already be turned off.

Make sure that the nettle is completely covered with milk. Cover the pan with a lid and let it brew for 20 minutes.

This is how the soup turns out. Don't be fooled by its modest appearance - it is very tasty and healthy. Even children can eat it.

Nettle soup with meat

Ingredients:

Beef 500 g
Potatoes 2-3 pcs.
Carrot 1 piece
Onion 1 piece
Nettle 1 bunch
Sorrel 1 bunch
Vegetable oil
Boiled red or white beans 100 g
Boiled eggs 2 pcs
Sour cream
Salt and pepper to taste

Preparation:

Boil the beef until tender to obtain soft meat and rich broth.

Cut the potatoes into strips.

Finely chop the onion and grate the carrots for frying.

We wash the nettles, scald them, then take them out and let them cool.

At this time, chop the sorrel.

Chop the nettles. We take only leaves, without stems. Scalded nettle loses its pungency, so you don’t have to worry about getting burned.

Cut the boiled eggs into cubes.

Place our chopped potatoes in the broth and cook until tender.

While the potatoes are cooking, prepare the onion and carrot fry. And when the potatoes are ready, put them in the soup.

Next we send red beans. Salt and pepper.

Mix everything and cook for two minutes. Let the soup steep for 5-10 minutes before serving.

Bon appetit!

Nettle soup benefits and harms

Why is nettle soup so beneficial and can it cause any harm?

Nettle contains many useful substances, vitamins and microelements, including calcium, proteins and amino acids.

This soup will help restore immunity, saturate with vitamins, strengthen bones, and reduce stress. Nettle helps improve hematopoiesis in the human body.

Its value also lies in the anti-inflammatory effect it has on joints. Nettle also treats rheumatism and gout, has a mild diuretic and choleretic effect, which means it helps our body cleanse itself.

Of course, in soup the concentration of the plant is not so high as to have a pronounced therapeutic effect. But it will undoubtedly be very useful to any person.

Children can consume nettle soups from the age of three.

Women should avoid drinking nettle soup during pregnancy. Substances present in nettle can cause uterine tone.

We hope that our selection of delicious nettle soups will be useful for you. If you haven’t tried this summer and vitamin soup yet, be sure to try it.

While young nettles are in season, take advantage of the moment and prepare a delicious and very healthy soup. Nettle is not only rich in vitamins and microelements, but also cleanses the blood, increases hemoglobin and is generally very good for health. By the way, this nettle soup tastes very similar to, and it is prepared in a similar way.

Nettle soup

Compound:

2 liters of water
2-3 pcs. medium sized potatoes
1-2 carrots
200 grams of Adyghe cheese
bunch of young nettles
30 g butter
approximately 1 tbsp. spoon of coarse salt
spices: ground black pepper to taste, 2 bay leaves
sour cream

How to make nettle soup - recipe:

Boil water and add diced potatoes.
Boil potatoes
When it boils, skim off the foam and add the carrots, bay leaves and butter cut into small cubes.
Add carrots, oil and bay leaf
Wash the nettles and remove thick stems, if any.
Do not cut it very finely. To prevent the nettle from stinging, you can pour boiling water over it, but it is better not to do this in order to preserve more vitamins, but cut it with rubber gloves.
Cutting nettles
Adyghe (paneer) cut into cubes.
When the vegetables in the pan become soft and can be easily pierced with a knife (after 10 minutes), add cheese, nettles and salt. Let simmer for another 5 minutes and turn off.
Cooking nettle soup
Sprinkle with freshly ground black pepper and serve with sour cream.
Nettle soup with cheese and sour cream

That's all! Nettle soup is prepared very quickly and turns out tasty and satisfying. At the end of cooking, by the way, you can add it, it will be even tastier and healthier.

I also like to add young nettles to any vegetable (stew) a few minutes before the end of cooking, it turns out a completely different, very interesting taste.

P.S. If you liked the recipe, you can, so as not to miss new dishes.

Bon appetit!

Julia author of the recipe