Nettle cabbage soup - 5 most delicious recipes

We invite you to taste delicious rich cabbage soup made from fresh nettle, which you can enjoy in spring and summer. Young nettles are not so stinging, so they can be fingered with bare hands; gloves should be worn for processing more mature ones.

Green cabbage soup with nettle and egg

We offer a recipe for the first course of young fresh nettle with an egg - healthy and very tasty cabbage soup. They can be served hot or chilled for dinner.

Cooking time - 1 h. 15 min.

Cooking time - 40 minutes.

Servings Per Container - 1.

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  Pour the required amount of water into the pan. Bring the water to a boil and add salt and bay leaf to it.
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  Now let's prepare the base for the soup. First, peel the onion and try to cut it as small as possible. Now it is the turn of the carrots: they need to be peeled and washed with running water to remove dirt. Grind the vegetable on a coarse grater.
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  Warm up the pan with oil before frying. A couple of minutes later, we begin to fry the onions in a container, after 3-4 minutes we add carrots to the onions. Cooking vegetables in a pan until soft.
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  Now it's the turn of the potatoes. Cut off the peel from all the tubers with a sharp knife and rinse them, chop the potatoes into bars. Pour the ingredient into a saucepan with broth. Next we send fried onions and carrots.
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  Put the young nettle in a bowl. We wash it and tear off the leaves from the stem. Add the leaves to the soup, stir it and cover with a lid. Cook for 10 minutes.
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  We drive the egg into a separate container using a knife. Beat it with a fork and gently pour it into the soup, stirring in parallel with a spoon. When the egg liquid is completely poured into the pan, cover the container with a lid and wait 10 minutes.

Bon Appetit!

Cabbage soup with young nettle in meat broth

It is best to collect nettles for cooking in a clean area - in the forest. Before picking off the nettle leaves, scald them with boiling water. If you want the cabbage soup to be more satisfying, you need to add meat.

Cooking time - 2 hours 20 minutes.

Cooking time - 45 min.

Servings Per Container - 1.

Ingredients:

• Chicken meat - 600 gr.
• Potatoes - 6 pcs.
• Eggs - 4-6 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Young nettle - 200 gr.
• Green onions - 1 bunch.
• Dill - 1 bunch.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 2-3 tablespoons
• Sugar - 1 tsp

Cooking process:

1. Before placing the chicken meat in the pan, rinse it and wipe it lightly with a paper towel. Pour in pre-purified water to the chicken. Cook the meat until it boils over high heat, then reduce it and continue to cook for another 40 minutes. During the cooking process, foam will form, which must be removed.
2. Put the eggs in a smaller saucepan, add water and wait for it to boil. To make it easier to peel the eggs, add salt to the water. After boiling, boil the eggs for about eight minutes, and then drain the boiling water and fill the eggs with cold water.
3. First, scald young nettles with boiling water, and then rinse in cold water. Shake the twigs lightly to get rid of excess liquid. We sort through the nettle and cut its leaves, first larger, and then chop into smaller pieces.
4. Peel a few potato tubers and rinse them with water to remove dirt. We cut them with a sharp knife into bars.Now it is the turn of the onions and carrots: first they need to be cleaned of unnecessary parts (husks and dirt). After washing, the vegetables must be chopped: cut the onion into small cubes, and the carrots must be grated on a coarse grater.
5. When the chicken is tender, pour the potatoes into the pot. After 7 minutes, put the nettle in the cabbage soup and boil the ingredients together for 10 minutes.
6. Preheat the pan with a little oil. Now pour the chopped onion into hot oil and fry for about four minutes. We spread the grated carrots to the onion and continue to fry the vegetables until they soften. In between mixing vegetables, wash the bunches of dill and onions, and then cut them into small pieces.
7. We spread the carrot and onion frying in the cabbage soup. Salt and pepper the first course, add a little sugar. Boil the cabbage soup for about 3-4 minutes. We spread the chicken meat on a plate and disassemble it into pieces, separating it from the bone. We return the meat to the pan.
8. We supplement the cabbage soup with greens and boil for another 2 minutes. Turn off the stove and cover the pan with a lid. We leave the cabbage soup for 10-15 minutes so that they are infused.

Bon Appetit!

Delicious cabbage soup made from fresh nettle and cabbage

Even the most demanding housewife will like the cabbage soup recipe. With fresh cabbage and nettles, the dish turns out to be aromatic, tasty and rich, at the same time light and satisfying.

Cooking time - 2 h. 30 min.

Cooking time - 55 min.

Servings Per Container - 1.

Ingredients:

• Chicken breast - 300 gr.
• White cabbage - 200 gr.
• Young nettle - 70 gr.
• Potatoes - 1-2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Sweet Bulgarian pepper - 1 pc.
• Salt to taste.
• Greens to taste.

Cooking process:

1. Put the chicken meat, washed in advance, in a saucepan. Fill it with purified water, place the container on the stove. The broth will need to be brought to a boil and boiled for about 40 minutes until fully cooked. The chicken meat should be soft and easily separate from the bone.
2. Before chopping onions and carrots into cubes, peel them: onion - from the husk, and carrots - from the top layer. Rinse carrots thoroughly before slicing. Pour the onion and carrot cubes into the chicken pot. We boil the ingredients for 25 minutes.
3. Now we cut off the peel from the potatoes and rinse each of them with running water. Grind the tubers into cubes and add to the saucepan. We are waiting for the cabbage soup to boil.
4. Shred the cabbage and add to the rest of the ingredients. 5 minutes after adding the cabbage, the cabbage must be salted. Put the boiled chicken meat on a plate and disassemble it into pieces or cut it. Put the chicken back into the pot.
5. We wash the pepper first, and then cut it - it's easier to cut the core this way. Grind both halves into cubes and pour into a saucepan.
6. We wash the young nettle and scald it with boiling water so that it does not burn. We tear off the leaves from the stem and cut. Put the nettle in the soup and remove the heat immediately. The cabbage soup should be infused for about 15 minutes.

Bon Appetit!

How to cook green cabbage soup with nettle and sorrel?

A useful vitamin combination of ingredients is necessary for the human body: sorrel has a calming effect and helps to cope with insomnia, and nettle improves blood clotting and strengthens the nervous system.

Cooking time - 1 hour 20 minutes.

Cooking time - 35 min.

Servings Per Container - 1.

Ingredients:

• Water - 2 liters.
• Sorrel - 1 bunch.
• Young nettle - 1 bunch.
• Dill - 1 bunch.
• Onions - 1-2 pcs.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Bay leaf - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Sour cream to taste.

Cooking process:

1. Let's prepare the ingredients that we need in the process of preparing the dish. Make sure that the bundles of sorrel and nettle are at least 150 grams. Then we clean the water for the cabbage soup and pour it into the pan. Bring to a boil, add salt to taste and stir gently to dissolve the salt, add bay leaf. We try to see if there is enough salt in the water.
2. We process vegetables for adding to soup: we get rid of onion skins, the top layer of carrots and potato skins.We wash the potatoes and carrots. Cut all vegetables into pieces of the same size.
3. Put the vegetables in boiling water and boil them for 20 minutes until they are completely softened. Wash the sorrel bunch and shake slightly to get rid of excess liquid. A bunch of nettles must also be rinsed. For this purpose, it is better to use gloves so as not to burn yourself. Chop nettle and sorrel.
4. If necessary, add salt to the cabbage soup. Then pour the sorrel and nettle into the dish. We boil the cabbage soup for about 3-4 minutes, at the last minute add the washed and chopped bunch of dill, then remove the heat.
5. We leave the cabbage soup alone for 10-15 minutes under the lid, so that they are infused. Pour sour cream into each portion to taste and serve.

Bon Appetit!

How to cook healthy and tasty cabbage soup from nettle and snow

Shedding is used in folk medicine: juices, infusions and decoctions are prepared from it, baths and compresses are made. Treat gout, obesity, arthritis, rheumatism and many other diseases.

Cooking time - 1 hour 40 minutes.

Cooking time - 40 minutes.

Servings Per Container - 1.

Ingredients:

• Runny - 100 gr.
• Young nettle - 100 gr.
• Buckwheat groats - ½ tbsp.
• Salt to taste.
• Onions - 1 pc.
• Water - 1 liter.

Cooking process:

1. Rinse the bundles of dreaminess and nettles with running water, and then shake them to get rid of excess moisture. We tear off or cut off the stems of greenery. If there are veins, they must also be removed.
2. Now the leaves need to be scalded with boiling water and transferred to a sieve. Squeeze them out with your hand and place them on a cutting board. Cut into small pieces and place in a saucepan.
3. Now let's start processing the onion for the future dish. Cut the head of onion without husks into small cubes and pour into a saucepan with herbs. We purify the water and pour the ingredients into a saucepan with it. Bring the cabbage soup to a boil and boil for 15 minutes.
4. Before adding to the soup, buckwheat must be sorted out and rinsed with water several times. We throw the cereal into a sieve. When the water drains, put the buckwheat in the cabbage soup, salt the liquid mixture and cook for 20 minutes.
5. When the cabbage soup is ready (we determine the readiness according to the degree of softness of the buckwheat), let it brew and pour it into plates.

Bon Appetit!