A step-by-step recipe with a photo of making soup with nettles and eggs at home. Selection of products, calorie content and video recipe.
Simple soup recipes especially appeal to young hostesses. I offer a delicious and healthy spring soup with young nettles. Cooking the first course is not particularly difficult, and its interesting taste and bright aroma will delight all eaters. In addition, the soup is rich in vitamins and minerals. It is usually prepared in early spring and autumn when young nettles appear. But frozen nettle leaves are also suitable for the recipe. Traditionally, this soup is seasoned with an egg, which can be either hard-boiled and sliced, or added to the pot raw. The taste and color of the dish will depend on this.
Instead of chicken broth, you can boil the soup in water or vegetable broth. But then you will have to supplement the chowder with sautéed onions and carrots in vegetable oil. The egg adds satiety and flavor to the food. In addition, you can cook the dish with the addition of sorrel or spinach. You can also add other greens to taste. Collect nettles for the recipe away from the roads, in the forest or on your own plot. Serve a light soup with nettles and eggs, deliciously with sour cream and fresh herbs. It can be cooked in fasting, but then do not add the egg with sour cream.
See also how to make spring nettle and sorrel chicken soup.
- Caloric content per 100 g - 185 kcal.
- Servings - 4-5
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken thighs - 1 pc.
- Bay leaf - 2 pcs.
- Potatoes - 2-3 pcs.
- Allspice peas - 3 pcs.
- Dried or fresh celery root - small piece
- Young nettle - large bunch
- Salt - 1 tsp or to taste
- Garlic - 1-2 cloves
- Eggs - 2 pcs.
- Ground black pepper - a pinch
Step-by-step cooking of soup with nettle and eggs, recipe with photo:
1. Wash the chicken thighs with running water and chop into medium-sized pieces, about 3-4 cm each.
2. Send the meat to a cooking pot, fill with drinking water and boil. After boiling, a foam forms on the surface of the water, remove it with a slotted spoon so that the broth is transparent. Screw the heat down to the minimum setting and cook for half an hour under the lid.
3. Peel the potatoes, wash, cut into medium-sized pieces and send to the broth.
4. Immediately after the potatoes, add the celery root to the pot. If you are using a fresh vegetable, peel it and cut it into medium sized chunks.
5. Wash the nettle with running water, chop finely and send to the pan after 15 minutes.
6. When the potatoes are almost ready, season the chowder with the garlic passed through a press. Season with salt and pepper, add bay leaves and allspice peas.
7. Boil the eggs by this time to a cool consistency. To do this, put them in cold water and boil. After boiling, cook for 8 minutes and transfer to ice water. Then peel the eggs, cut into wedges or cubes and send them to the soup with nettles and eggs. Boil the dish for 1 minute and remove the pan from heat. Leave it to infuse for 15-20 minutes and serve with sour cream and crackers.
See also the video recipe on how to make nettle soup with egg.
