Tasty and healthy - this is how you can characterize the soup with nettle in milk. In the summer season, you can cook it at least every day, purchasing it on the market or picking fresh nettles on your site. By the way, you can freeze scalded nettle greens by removing the stems to enjoy this aromatic dish even in winter!
Purpose: For lunch
Main Ingredient: Dairy / Milk / Herbs / Nettle
- Potatoes - 2 Pieces
- Chicken Egg - 2 Pieces (boiled)
- Nettle - 1 Bunch
- Onion - 1 Piece
- Cow's milk - 1 Glass (any fat content)
- Vegetable oil - 1 tbsp. the spoon
- Salt - 3 Pinches
- Hot water - 700 Milliliters
How to make Milk Nettle Soup
Prepare the indicated ingredients.
Boil water in a kettle or saucepan, place a bunch of nettles in a deep container and pour boiling water over it. Leave to scald for 1-3 minutes to remove the pungency of the herbs. Then drain the water and let the scalded nettle cool slightly.
Peel potatoes and onions, rinse in water. Cut the potatoes into medium cubes and pour the slices into a saucepan, cauldron. Cover with water and boil for about 15 minutes.
Cut the onions into small cubes. Heat vegetable oil in a skillet and fry the onion slices in it until golden brown, but do not fry it.
Place the onion stir-fry in a pot of boiled potatoes.
Finely chop the scalded nettles, removing the dense stems. Place in a saucepan and cook for about 2-3 minutes.
Pour in milk of any fat content, preferably warmed so that it does not curdle! Boil the soup for another 1-2 minutes.
Spoon hot milk nettle soup into deep bowls.
Peel the boiled chicken eggs, cooked in advance, from the shell, rinse in water. Cut them into cubes and place them on a plate for each. Serve the soup hot.