Springtime Sorrel & Nettle Egg Soup

The most healthy, the brightest, the most delicious, the most spring! Nettle and sorrel soup with egg is a sea of vitamins in your plate! Its taste is familiar to many from childhood; it is ideal for childrenʼs menus. Serve it with fresh homemade sour cream and black bread. Itʼs quick and easy to prepare!
cook time: 30 min
Hazel Farrow
Springtime Sorrel & Nettle Egg Soup

Nutrition Facts (per serving)

47
Calories
1g
Fat
6g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Eggs 4 pc
Potato 5 pc
Green onions 100 g
Carrot 1 pc
Greenery to taste
Sorrel 100 g
Nettle g
Chicken bouillon (or plain water) 1.5 l

Recipe instructions

Step 1

Step 1
How to cook nettle and sorrel soup with egg? Prepare all the necessary products according to the list indicated in the recipe. When picking nettles, be careful and use gloves to avoid burning your hands. Choose young nettles, with small leaves and thin stems; otherwise, you should use only leaves, without stems, for soup. Wash the eggs and boil them hard.

Step 2

Step 2
Peel onions, carrots, potatoes and garlic. Wash the vegetables thoroughly.

Step 3

Step 3
Cut the carrots into strips or grate them on a coarse grater, chop the onion randomly and not very coarsely.

Step 4

Step 4
Cut the potatoes into small cubes or cubes, as you prefer.

Step 5

Step 5
Heat a small amount of refined oil in a thick-bottomed saucepan. Fry the carrots and onions to the desired degree, stirring constantly. Place the potatoes in a pan to fry.

Step 6

Step 6
Pour in broth or plain water. Adjust the amount of liquid to your taste depending on how thick you want the soup to be. You can use any broth at your discretion. I usually use chicken. Add salt to taste. After boiling, reduce the heat to low and simmer the soup under a closed lid until the potatoes are ready.

Step 7

Step 7
Wash the nettles thoroughly to remove any remaining soil or sand, if any (use gloves).

Step 8

Step 8
Pour boiling water over the nettles and leave for a few seconds. Then drain the water. Thanks to boiling water, the nettle will no longer burn your hands and can be easily chopped later for soup.

Step 9

Step 9
Remove the shell from the eggs. Mash the yolks with a fork, and cut the whites finely into small cubes. If desired, the eggs can be chopped into cubes.

Step 10

Step 10
Wash each sorrel leaf thoroughly. Chop the nettles, sorrel and green onions as desired.

Step 11

Step 11
When the potatoes are ready in the pan, add the eggs to the soup. Increase the stove flame.

Step 12

Step 12
After a few seconds, add the sorrel, nettles and onions to the pan. If desired, add chopped dill and parsley, as well as a clove of garlic passed through a press. When the first signs of boiling appear, remove the soup from the heat.

Step 13

Step 13
Let the soup sit for a few minutes and serve.

Step 14

Step 14
You can place half or a quarter of a hard-boiled egg on each plate. Sprinkle the finished soup with allspice, if desired.

Additional rubrics

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