Shchi is a national dish of Russian cuisine. Usually they are cooked in meat or lean broth with the addition of various vegetables and herbs. In today's article you will find more than one interesting recipe for nettle cabbage soup.

It is advisable to use young nettles to prepare this aromatic and tasty first course. Before sending the plant to soup, wash it in cool running water, scald it with boiling water and grind it. Thanks to this treatment, the nettle will lose its pungency, but retain all the valuable substances.

Such cabbage soup is cooked in meat or vegetable broth. In addition to nettles, potatoes, carrots, onions, spices, chicken eggs and fresh herbs are usually added to them. To thicken the soup, a little flour or semolina is additionally introduced into its composition. Serve such dishes only hot or warm, pre-seasoned with sour cream, natural yogurt, yogurt or mayonnaise.

Chicken option

This delicious, low-calorie soup is perfect for a family meal. You can safely treat them not only to adults, but also to children. It is prepared relatively quickly, and the technology itself is very simple and does not require specific culinary skills. To boil aromatic nettle cabbage soup with an egg, you will need:

• Chicken breast.
• Small onion.
• 4 medium potatoes.
• A large bunch of young nettles.
• 3 boiled eggs.
• Salt, a couple of bay leaves and pepper.

Process description

This recipe for nettle cabbage soup is so simple that it will not cause any particular difficulties even for inexperienced housewives. You need to start preparing this soup by boiling the broth. To do this, the washed chicken breast is placed in a saucepan, filled with water and sent to the stove. The boiled liquid is carefully drained, replaced with a new one and returned to the fire. Foam is removed from the surface of the newly boiled broth and left to boil over minimal heat.

Fifteen minutes later, peeled and chopped potatoes and chopped onions are carefully placed in the pan. The broth is salted and continue to cook until the vegetables are soft. Shortly before the end of the heat treatment, chopped eggs, bay leaves and chopped young nettles, previously scalded with boiling water, are added to the soup. After ten minutes, the pan is removed from the burner, and its contents are poured into plates and served at the dining table. If desired, the cabbage soup from young nettle is seasoned with fresh sour cream.

Option with parsnips

This dish is cooked in lean broth. Therefore, it will surely interest those who follow a vegetarian diet. In addition, the soup contains a large variety of vegetables, which means it will become an excellent source of valuable vitamins and minerals. A simple recipe for nettle cabbage soup assumes the presence of a certain set of components, including:

• 4 potatoes.
• 7 handfuls of young nettles.
• Medium carrot.
• Celery root.
• Small onion.
• Parsnip root.
• A bunch of dill.
• 4 boiled eggs.
• Parsley root and greens.
• A couple of tablespoons of vegetable oil.
• 3.5 liters of clean water.

Cooking algorithm

These delicious nettle cabbage soup is prepared so simply that any beginner can easily cope with such a task. The right amount of water is poured into the pan and sent to the included stove. As soon as the liquid boils, peeled and chopped potatoes are carefully loaded into it. Almost immediately after that, chopped roots and pre-fried onions with carrots are loaded there.

The future soup is salted, scalded and chopped young nettles are added to it in advance and left to boil over minimal heat. The readiness of the dish can be judged by the softness of the vegetables. Immediately before serving, green nettle cabbage soup is decorated with chopped boiled eggs and seasoned with sour cream or mayonnaise. Optionally, add chopped dill to each plate.

Option with pork and sorrel

Due to the fact that this dish is prepared in meat broth, it turns out to be not only tasty, but also very nutritious. It is optimal not only for an adult, but also for a child's diet. This recipe for nettle soup involves the use of a certain set of components. Therefore, make sure in advance that you have at hand:

• 300 grams of fresh nettles.
• A pound of pork ribs.
• 200 grams of sorrel.
• A couple of eggs.
• A tablespoon of vegetable seasoning.
• Medium onion.
• A couple of potatoes.
• A bunch of dill.
• 2.5 liters of drinking water.
• Sour cream and refined vegetable oil.

Sequencing

Put the washed and chopped pork ribs in a saucepan, pour over water and place on the stove. The resulting foam is carefully removed from the boiled broth and boiled until the meat is soft. After that, peeled and chopped potatoes are loaded into it.

While the broth is cooking, you can do the nettles. It is washed, poured with water and boiled for five minutes. Then it is thrown into a colander and scrolled through a meat grinder along with sorrel. The resulting mass is poured into a boiling broth. After her, browned onions and vegetable seasoning are sent there. The future nettle cabbage soup with meat is boiled for about a quarter of an hour, and then removed from the burner. The soup is poured into bowls, sprinkled with chopped eggs and chopped dill. If desired, each portion is seasoned with sour cream or mayonnaise.

Option with yogurt

We invite you to pay attention to another interesting recipe for delicious cabbage soup. They are prepared from not quite standard ingredients, so before starting the process, be sure to double-check if you have everything you need at hand. This time you will need:

• A bunch of nettles.
• Several pieces of smoked bacon.
• 4 eggs.
• A glass of yogurt.
• Pair of medium onions.
• Small carrot.
• 5 potatoes.
• Salt, spices, vegetable oil and fresh herbs.

Cooking technology

Peeled and chopped potatoes are poured with water, or better with broth, and sent to the stove. While it is cooking, you can take time for the rest of the ingredients. The bulbs are peeled, washed, chopped and fried in a small amount of heated vegetable oil. After a couple of minutes, carrots, chopped into thin strips, are added to the same frying pan.

Pour curdled milk into a saucepan with boiled potatoes and spread the chopped smoked bacon. All this is slightly salted, seasoned with aromatic spices and laurel and brought to readiness. A few minutes before turning off the fire, pre-scalded and chopped nettles, as well as chopped boiled eggs, are added to the pan. This soup is served only hot or warm, pre-decorated with any fresh herbs. Since yogurt is already present in such nettle cabbage soup with an egg, they do not need to be additionally seasoned with sour cream or mayonnaise.

The most seasonal herbs now are young nettles and sorrel. It is best to collect them in the forest, on the banks of the river. Gently pinch off the top of the nettle, cut the sorrel with scissors so as not to damage the root system of the plant. And salads can be made with them, and soups (for example, okroshka), and main courses. I recall with nostalgia my mother's sweet pies with sorrel filling! But today I propose to cook the most tender cabbage soup. Instead of cabbage - sorrel and nettle. And then young Uzbek garlic appeared, add fresh parsley, and green onion - all the aromas of summer are in the plate!

For 2 liters of broth (chicken or beef) you will need:

Potatoes - 2 medium or 1 large

Onion - 1 head

Sorrel - 100 g

Nettle - 100 g

Garlic - 4-5 cloves

Carrots - 1 pc

Allspice peas - 5-6 pieces

Bay leaf - 2 pieces

Boiled eggs - 2 pcs. quail or 1 chicken per serving.

Add sour cream and green onions if desired.

First, let's put the broth to cook. It shouldn't be particularly greasy. I used 4 duck necks for two liters of water.

Boiling the broth will take at least an hour. During this time, we will have time to prepare all our vegetables and herbs. Just rinse the sorrel with cold water.

But after washing under cold running water, we keep the nettle in a saucepan with boiling water for just one or two minutes:

A wonderful invention - the centrifuge for drying herbs. In it we dry sorrel and nettle.

We chop sorrel and nettle

Three carrots on a coarse grater, cut potatoes into cubes, finely chop onions.

Grind the garlic in a mortar with coarse salt (generous pinch). The salt will absorb the essential oils of the garlic.

We filter the finished broth. And then add in the following order: potatoes (cook for 5-6 minutes), carrots, onions, peppers, bay leaves, sorrel (cook for another 5-6 minutes). Add nettle and parsley (cook for 3-4 minutes), and at the very last moment - crushed garlic. Turn off the fire. Let the soup stand for 10 minutes.

What light, tasty and vitamin-rich dish can be prepared in spring? Of course, green cabbage soup! The recipe for such cabbage soup can vary depending on the available products, the soup itself will still turn out to be incredibly healthy and delicate in taste. After all, the main ingredients of the green soup contain a rich vitamin and mineral complex, especially valuable at a time when the body is weakened by vitamin deficiencies and needs support with nutrients.

Sorrel

Sorrel leaves are not only able to refresh with a pleasant sourness, but are also unique in the content of medicinal properties. The benefits of using the leaves are based on the large amount of vitamins C, E, K, calcium, iron, phosphorus, magnesium, oxalic acid, tannic and other acids in them.
Sorrel is a natural storehouse of vitamins, so necessary for a person in the spring months.

Nettle

Another record holder for substances useful to the body. Nettle leaves in large quantities contain B vitamins, ascorbic acid, carotene, barium, iron, calcium, copper and many other trace elements.
Nettle soup enriches with vitamins, gives strength and vitality to the body.

Green cabbage soup recipes

So how are green cabbage soup prepared? There are many recipes for making green cabbage soup! But the meaning and essence in all of them are the same - the basis of the soup will be sorrel, nettle and potatoes. In the case when there are only sorrel leaves or only nettle leaves, you can do with them alone (plus potatoes).
Several recipes for cooking cabbage soup from greens.

Recipe for green cabbage soup with sorrel

Carrots, onions and potatoes are passed through a meat grinder. Bring the water to a boil and then add the cooked vegetables to it. Stir all this very carefully, otherwise lumps will appear.

At the same time, sorrel is ground in a meat grinder. It is added to the soup after the potatoes are boiled. The soup is brought to a boil again, salted to taste. All! The cabbage soup is ready. Served with sour cream and chopped egg, which are added to the plate before serving. It is very good to consume them chilled.

For another version of the recipe, you need: water, olive oil, potatoes, salt, spices to taste. In this case, not sour cream is used, but milk, it is poured into the water before cooking. The potatoes are boiled until tender; you need to boil a couple of eggs separately. Chop a bunch of sorrel and a bunch of nettle leaves, chop the finished eggs. Pour in all this when the potatoes are ready. Cook for a short time, a few minutes, as an indicator of readiness, you can use the color of sorrel, which darkens at the end of cooking.

Green cabbage soup with nettle and sorrel

First you need to boil the broth or just bring the water to a boil. Then fry the carrots and onions in hot oil, add them and chopped potatoes to boiling water. Let cook for 15-20 minutes. Add chopped sorrel and nettle leaf to the soup. Turn off the soup immediately after boiling. Salt, spices and oil are added to taste during boiling.

One of the easiest recipes for green cabbage soup is to simply boil water, add finely chopped sorrel, nettle leaves and chopped potatoes into it. Season with salt and cook until tender. Sour cream and crumbled boiled egg are added to the plates, in portions. It will also look good if you decorate the soup with herbs with herbs.

If the hostess is limited in time, then a recipe option is suitable in which the egg is poured directly into the soup, without boiling separately. The cabbage soup is cooked as usual using diced potatoes, sorrel leaves, nettles and herbs. But the egg needs to be broken into a cup, beat with salt and pour, stirring quickly, into a saucepan before turning it off, so that it has time to curl up.

The "democratic version" of green cabbage soup combines parts of the two recipes described above. The basis of the green soup is the same, but instead of sour cream, milk is poured into the water before boiling, and instead of a boiled egg - whipped raw during boiling.

Nettle sorrel cabbage soup is a light, wonderful, healthy dish on warm spring or summer days!

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Green cabbage soup from young nettle and sorrel

green cabbage soup from young nettle and sorrel

Sorrel cabbage soup, nettle and green onions - recipe for green cabbage soup

Description: Recipe for green sorrel and nettle cabbage soup. As the name suggests, the soup consists mainly of herbs: young nettles, sorrel, green onions. To improve the taste - added onion and potatoes, for color - tomato, for broth and satiety - a couple of chicken eggs. The most amazing thing about this recipe is the result! As it turned out, green cabbage soup without meat also tastes very good.

• A bunch of sorrel
• A bunch of young nettles
• Bunch of green onions
• Onions - 1 head.
• Tomatoes - 1 pc.
• Potatoes - 4-5 pcs.
• Raw chicken eggs - 2 pcs.
• Salt, black pepper

For our green cabbage soup, we need young nettles. Well, since we need it, we go to the garden and tear it up. The next important ingredient in our soup is sorrel and green onions, which are also obtained in the garden. After all the basic green things are torn off, wash them, put the pot or pot on the fire or an ordinary electric stove and…. let's start cooking the leanest, but no less delicious cabbage soup!

So as not to burn yourself with the nettle in the process of its further processing, put the bunch into a saucepan, and fill the nettle with boiling water. We remove the pot with nettles to the side and leave our first green soup ingredient there to steam for 5-10 minutes.

We take out the steamed nettle from the pan, and separate the leaves from its stems. Finely chop the leaves, and move the chopped nettle leaves into a plate, discard the stems, we do not need them.

Pour the chopped sorrel into the soup, mix, salt, add a little black pepper to taste, and cook for 5-10 minutes until our sorrel begins to acquire a yellow tint. While our green cabbage soup with sorrel and nettle are boiling, shake two eggs in a mug, and at that moment when the sorrel begins to turn yellow

Pour into bowls, add a large spoonful of sour cream, and enjoy the fresh and unusual taste of our freshly prepared soup. All pleasant and unforgettable sensations!

I would like to suggest that you cook borscht without cabbage. It will be adequately replaced by sorrel and young nettles. This wonderful greenery contains many vitamins and nutrients - which are so necessary for our body after winter. Therefore, green borsch with sorrel and nettle is not only tasty, but also healthy!

Mode dice potatoes and throw into boiling water.

As soon as the water boils again, add salt and put finely chopped onion into the pan. While the potatoes are boiling, fry the beets in vegetable oil. onions and carrots.

When the vegetables are well fried, pour in the tomato and simmer over low heat until the moisture evaporates.

When our potatoes are almost ready, we throw as many lavrushkas into the pan and send the frying there. Sorrel mode in stripes.

Nettles, previously soaked in water, are also in strips mode.

A couple of minutes before readiness, go to borsch: sorrel, nettle, finely chopped eggs with garlic and of course herbs (dill, basil).

Now that the green borscht with sorrel and nettle is ready, it remains only to pour into a plate and serve! Add sour cream if desired.

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Green cabbage soup from nettle and sorrel.

Today I cooked green cabbage soup from nettle and sorrel for lunch.

Sort out young nettles, wash and put them in a colander, pour over with boiling water.

Squeezing lightly and chop finely.

Fry finely chopped onions.

Sort the sorrel, rinse and chop finely. Cut potatoes.

Put potatoes in boiling chicken broth, cook until half cooked. Add fried onions, a little oatmeal, boil for 5 minutes. Add nettle - cook for 2-3 minutes, then add sorrel, bring to a boil, let turn over. Cover and remove from heat.

Put half a boiled egg and sour cream or mayonnaise in a plate.

You can use different groats: rice, pearl barley, semolina. but I liked Hercules more. You can not take cereals at all.

The egg can be taken raw, beaten a little and run into the soup, without ceasing to stir. Then the soup will turn out to be curly.

The well-known nettle weed is an excellent food supplement to our table, it contains many useful substances, it is not for nothing that nettle is considered a storehouse of multivitamins. Vitamin C, for example, it contains more than oranges, carotene - more than carrots. There is also vitamin B2, vitamin K, pantothenic acid. In addition to useful minerals - calcium and phosphorus, it contains iron, manganese, zinc, magnesium, as well as protein, starch and sugar. And in terms of the content of valuable amino acids necessary for humans, nettle is close to beef. It is not for nothing that in Russia nettle has always been a significant help to the table of ordinary people, nettle dishes also appeared on the noble table. Moreover, in the old days it was grown as a vegetable garden.

For medicinal purposes, nettle is used for anemia, atherosclerosis, dropsy, inflammation of the kidneys and bladder, for diseases of the liver and gallbladder, biliary tract, spleen diseases, for kidney and liver stones, articular and muscular rheumatism, sciatica, cough and suffocation, for digestive disorders, stomach cramps, diarrhea and dysentery, with fever, paralysis, malaria, with skin eczema, boils on the body and acne, with hair loss and dandruff, with pain in the heart, bronchitis, urticaria.

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And here's the recipe to complete our Spring # 171; Nettle Trilogy # 187; # 8212; green cabbage soup with young nettles and sorrel.

It may seem strange, surprising or even shocking, but the traditional classic cabbage and potatoes are not on the list of ingredients today. So it goes.

Probably, these simple green cabbage soup was invented by poor peasants, whose stocks of vegetables melted by spring and had to make do with wild greens. And grateful descendants (we are) are only happy # 8212; nettle and sorrel have so many vitamins and so few calories! How can you not try?

For green cabbage soup from nettle and sorrel, we need:

• 1.5 liters of vegetable broth or water;
• about 500 grams of nettle;
• about 200 grams of sorrel;
• 1 carrot;
• 1 parsley root (or a piece of celery root)
• 1 onion;
• 2 stalks of green onions;
• 2 tbsp vegetable oil;
• 2 tbsp sour cream;
• bay leaf, 5 black peppercorns, 2 cloves buds.

Pour boiling water over the nettle and leave in this form for about three minutes.

And then we put it on a sieve, cut it and send it to a frying pan to stew in a spoonful of vegetable oil for ten minutes.

Chop the carrots and parsley root into strips, chop the onion into small cubes and fry the vegetables in a second spoonful of oil. Towards the end of frying, add the green onions cut into rings.

Bring the vegetable broth or water (by the way, you can use the water that we poured into the nettle at the first stage), bring to a boil, salt and add spices there.

Gradually add everything else to the broth: stewed nettles and fried vegetables. We cook everything together for another ten minutes.

Grind the sorrel and send it to the pan last, about five minutes before being ready. So we made green cabbage soup!

We pour them into plates, not forgetting to put a little sour cream in each one, and we can safely proceed to dinner. Do you feel like a real peasant? Is it time for Tsar Peter to import potatoes or wait a bit? Enjoy your meal!

Our ancestors respected nettle not only for its many medicinal properties, but also as a culinary ingredient. In this role, the plant is simply magnificent, although few know about it. Nettle can be used to make delicious and healthy salads, add to the filling for pies and pies, and make an omelet. And what soups, borscht and cabbage soup are obtained from nettle! The recipe for one of the first courses I want to offer you. So, thick aromatic cabbage soup with nettle.

The basis of the dish is golden meat broth, the taste of which is subtly set off by the roots and onions fried in butter. Sour sorrel blends harmoniously into the overall composition, while bay leaves and cloves fill the dish with spicy nuances.

Instead of fresh sorrel, you can take canned or pickled pickled tomatoes.

It's a shame that the young nettle season is so short - just late spring and early summer. Therefore, we must hurry to enjoy this magical gift of nature to the fullest. Perhaps you will be looking forward to the next "nettle season" with special impatience.

Cooking time: 1 hour 35 minutes / Output: 4 servings

Ingredients for the recipe

• fresh young nettle 200 grams
• sorrel 60 grams
• pork 2 chops on the bone (400-450 grams)
• carrots 1 piece
• parsley root 1 piece
• onion 1 head
• green onions a few feathers
• wheat flour 1 tbsp. the spoon
• butter 3 tbsp. spoons
• bay leaf 1 piece
• black peppercorns 3 pieces
• cloves 1 bud
• ground black pepper to taste
• salt to taste
• egg 2 pieces (for decorating a dish)
• sour cream to taste (to decorate the dish)
• parsley and dill greens - a few twigs (for decorating the dish).

How to cook nettle cabbage soup

First you need to boil the meat broth. Rinse the pork thoroughly in cold water, changing the latter several times. Place the meat in a 3 liter saucepan and cover with 2 liters of cold water. Cover and heat over high heat until boiling. As soon as the broth boils, remove the foam with a slotted spoon, then reduce the heat and cook for 1 hour at a low boil. Place the bay leaf and black peppercorns in a saucepan 20 minutes before the end.

While the golden, aromatic broth is cooking, prepare the rest of the ingredients for the cabbage soup.

Sort out the nettles and rinse. It is better to do this with kitchen gloves, as the leaves and stems of the plant are covered with many stinging hairs.

Place the nettle in a deep bowl.

Pour boiling water over for 2-3 minutes.

Then fold over a sieve.

When the water drains, grind the nettle in a blender or mince it.

Sort the sorrel, rinse well, dry and chop finely. If the vegetable is young, you can use leaves with stems, and if old, thick and rough stems are better to remove.

Wash carrots and parsley root with a vegetable brush, peel and cut into small cubes.

Peel the onion, wash and chop finely.

Rinse green onion feathers and chop finely.

Dissolve (melt) half of the butter in a skillet. Add roots and onions, sauté for 10 minutes over low heat, not forgetting to stir.

Add green onions to the pan 2-3 minutes before the end of cooking.

Boil eggs hard-boiled (10 minutes after boiling).

Rinse dill and parsley sprigs, dry and chop finely.

Remove the meat and bay leaf from the broth. Divide the meat into small pieces and discard the laurel leaf.

Put sautéed vegetables in boiling broth and cook for 15 minutes.

Fry the flour in a skillet with the remaining oil.

5 minutes before the end of cooking add nettle, sorrel, flour, clove bud to the cabbage soup, salt and pepper. If you wish, you can add a laurel leaf, but you will need to remove it from the pan before serving.

Pour hot cabbage soup into plates, decorate each portion with half an egg, sprinkle with herbs and pour sour cream.