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Green Summer Potato Soup with Nettle, Sorrel, and Boiled Egg

Light, loved by everyone and very relevant — green soup in green summer. I donʼt know a single person who doesnʼt like green soups. Light, aromatic, very relevant in early summer, when there is still a lack of vitamins and our body requires their replenishment. For those who are watching their weight, it is better to cook the soup in vegetable broth, and for those who like to eat tasty food, it can be prepared in any meat broth. Nettles for soup are collected young, with tender leaves, and of course, it is better to work with gloves. Sorrel is collected before flowering; as soon as this plant produces flowering arrows, it is not worth collecting. The soup can be eaten hot or cold, seasoned with any herbs: parsley, dill, green onions, or mix all your favorite herbs. For those who like sour cream, you can season your soup with it.
cook time: 1h
Ethan Rowley
Green Summer Potato Soup with Nettle, Sorrel, and Boiled Egg

Nutrition Facts (per serving)

32
Calories
1g
Fat
5g
Carbs
2g
Protein

Ingredients (7 portions)

Basic:

Salt to taste
Water (can be replaced with any meat broth.) 2 l
Eggs 4 pc
Potato 5 pc
Carrot 2 pc
Greenery to taste
Sorrel 200 g
Nettle g

Recipe instructions

Step 1

Step 1
Products for soup.

Step 2

Step 2
Hard-boil the eggs, separately.

Step 3

Step 3
Letʼs make vegetable broth from carrots and potatoes. Pour water into a soup pot and put on fire. Thinly slice the carrots and place in a pan of boiling water.

Step 4

Step 4
Cut the potatoes into cubes and send them after the carrots.

Step 5

Step 5
While the vegetable broth is being prepared, we prepare nettles and sorrel. Scald the nettles with hot water and cut off the leaves. We donʼt use stems. Cut the nettle leaves as desired.

Step 6

Step 6
Wash the sorrel leaves, remove the stems and cut them.

Step 7

Step 7
In the soup, you can chop the eggs, put them in a saucepan with the rest of the ingredients, or you can divide them into quarters or halves and decorate the soup in each plate. I proceed as follows: I finely chop half and add it to the soup, and divide the other half into quarters.

Step 8

Step 8
Add the greens to the cooked vegetables, don’t forget to add salt. As soon as the soup starts to boil, add the eggs and turn off. Let the soup cool a little and brew.

Step 9

Step 9
Pour into plates, garnish with quartered eggs and herbs.

Additional rubrics

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