Content
Nettle egg soup is a low-calorie summer meal with an interesting and pleasant taste. In addition to imparting green color and amazing aroma to the dish, weeds saturate it with many vitamins, as well as fats, proteins, carbohydrates and ascorbic acid. This light meal is great for kids, seniors, and those who look after their health and try to eat right. To prepare it, you need a minimum of ingredients and literally 25-30 minutes of free time.
The first nettle dish saturates the body with many useful substances.
How to cook nettle egg soup
For cooking nettle soup, in addition to the main ingredient, you will need vegetables (potatoes, onions, carrots) and eggs. You can also use any meat (chicken, beef, lamb, pork, rabbit), greens and beans. Some housewives like to add beets and tomato paste to the dish for brightness, and lemon juice to add acid. It turns out very tasty if you put processed cheese or seafood. As an experiment, you can try different options, the main thing is to take fresh ingredients. And in order for nettle soup to come out really healthy and tasty, it is advisable to adhere to the following recommendations:
- Use fresh, only harvested nettles; leaves alone without stems are better suited.
- Collect grass away from highways, homes and industries.
- Pour boiling water over the plant before use.
- Add herbs at the end of cooking.
- Let the prepared soup stand under a tightly closed lid.
Some cooks resort to little tricks while cooking nettle treats:
- To give a brighter taste, only young herbs and vegetables are used.
- Sour cream is added to create a delicate consistency.
- For a rich aroma, put chopped nettle in a carrot and onion roast.
- To clarify the cloudy broth, use coarsely chopped carrots.
If shrimp is added to nettle soup, then it will not only acquire an interesting taste, but also become a delicacy
Classic Nettle Egg Soup
According to the classic recipe, the dish is cooked in water, without adding meat. This recipe is considered the simplest and requires the least amount of ingredients. Typically, this nettle soup is prepared with eggs and potatoes, and onions and carrots are used as flavor enhancers.
Products you need:
- nettle - a bunch;
- eggs - 2 pcs.;
- medium-sized onion;
- potatoes - 0.3 kg;
- carrots - 1 piece;
- vegetable oil;
- salt to taste.
Cooking process step by step:
- Sort the grass, wash, remove the stems, pour over with boiling water.
- Peel potatoes, carrots and onions.
- Boil eggs hard-boiled, let them cool, remove the shell, chop medium-sized.
- Cut potatoes into cubes or slices, place in boiling water for 10 minutes.
- Chop the onion, grate the carrots, fry the vegetables in oil, add the frying to the broth, wait for the boil.
- Dip greens and egg crumbs into the almost finished soup, wait for a boil, turn off the heat, let the dish brew under the lid.
The more nettle in the soup, the richer and tastier it will be.
How to cook raw egg nettle soup
Hot nettle can be prepared not only with boiled, but also with raw eggs. In this form, in a dish, they look like an omelet, give it thickness and richness.
Incoming components:
- meat broth - 2 l;
- young nettle leaves - 200 g;
- onion - 1 head;
- potatoes - 200 g;
- carrots - 100 g;
- chicken egg - 1 pc.;
- spices to taste;
- lemon juice - 10 ml.
Cooking technology:
- Strain the finished meat or chicken broth.
- Wash, peel, and cut the potatoes and carrots into cubes.
- Chop the onion.
- Wash nettles, scald, trim with scissors or chop.
- Boil the broth, dip the carrots and potatoes in it, cook for 10 minutes.
- Beat the raw egg slightly.
- Add hot herbs, lemon juice, spices to the soup, add the egg, constantly stirring it. Bring to a boil and remove from heat.
After boiling, nettle soup must be allowed to brew for a quarter of an hour.
Multicooker nettle soup with egg
The Light Nettle Soup recipe is great for multicooker cooking. It tastes a little different, but the benefits are even greater.
The composition of the dish:
- meat (any) - 0.5 kg;
- nettle - 0.4 kg;
- eggs - 2 pcs.;
- onion - 1 pc.;
- potatoes - 0.3 kg;
- carrots - 0.1 kg;
- green onions, parsley and dill - a bunch.
Cooking steps:
- Wash the meat product under running water, free it from the veins, boil in a multicooker bowl on the "Stew / soup" mode.
- Wash nettles well, scald and chop.
- Boil eggs, cut into cubes.
- Peel and chop the onion.
- Wash potatoes, peel, cut into cubes.
- Rinse the carrots with water, peel and grate coarsely.
- Sort out dill, parsley, onion feathers, wash well, chop.
- Remove the boiled meat from the bowl, cool and chop randomly.
- If desired, strain the broth, dip the vegetables into it and cook using the Soup or Baking program.
- A couple of minutes before the end of cooking, add all the remaining food, chopped meat, salt, spices and bay leaf.
Sour cream, black bread and garlic will help to enhance the taste of the multicooker soup.
Conclusion
Nettle soup with egg contains a huge amount of nutrients that are retained even during cooking. It allows you not only to have a hearty lunch, but also to get an enhanced portion of vitamin protection. In addition, not only fresh herbs are suitable for this dish, but also frozen ones. It can be prepared in summer and stored in the freezer until spring. At the same time, the plant will retain all its properties and remain as useful as fresh.
