In spring, Italians prepare nettle sauce for pasta from nettles, and it’s customary for us to cook green cabbage soup from nettles - delicious, tasty and loved by everyone, from small to large. In addition to nettles, sorrel is usually put in them to give a pleasant acidity. You can also put spinach and chard leaves, and from wild-growing herbs to swell or quinoa.
Nettle is a real storehouse of vitamins and minerals. It is especially rich in vitamin C and iron, which are just absorbed best together.
In the spring, when the nettle is very young and its tiny leaves, it's time to get out into the forest and pick up this free green wealth. Just be sure to take gloves, even though the nettle is young, but it still burns.
Nettle cabbage soup can be cooked on any meat broth; I like it most on pork ribs or homemade chicken to put a slice of delicious meat on a plate of hot cabbage soup. And you definitely need sour cream and boiled eggs, without this in any way!
- Total cooking time - 0 hours 30 minutes
- Active cooking time - 0 hours 30 minutes
- Cost - very economical
- Calorie content per 100 g - 20 kcal
- Servings Per Container - 10 Servings
How to cook cabbage soup from nettles
- Bouillon - 4 L
- Potato - 250 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Nettle - 300 g
- Sorrel - 300 g
- Bay leaf - 2 pcs.
- Greens - taste
- Allspice - 2 pcs. peas
- Black pepper - 5 amount peas
- Salt - taste
- Vegetable oil - optional for sauteing vegetables
Peel and chop the carrots and onions. They can be sautéed on fat taken from the broth, on cut off chicken fat or vegetable oil.
Peel and dice potatoes.
In a pan with boiling broth, from which to pre-remove the prepared meat, dip both potatoes and fried vegetables. Add peas of allspice and black peppers and bay leaf. Bring the soup to a boil and cook under the lid for ten minutes on low heat.
While the cabbage soup is boiled, you need to prepare the greens. Nettle must be washed and scalded with boiling water, then it will cease to burn. Tear off the leaves from the stems, because the stems are too coarse. The sorrel also needs to tear off coarsened stems.
Put nettles in cabbage soup and cook for five minutes.
Add sorrel and cook for another two minutes.
Nettle and sorrel cabbage soup are ready. Remove from heat and salt to taste. Chop the fresh herbs of dill, parsley, green onion and add to the prepared cabbage soup along with pieces of meat.
Pour the green cabbage soup on plates and call the household to the table.