Soup with nettles and sorrel

Soup with nettles and sorrel

Soup with nettles and sorrel


300 g young nettle and sorrel
100 g leeks (white part)
chilled cream
butter – 2 tbsp
salt, freshly ground pepper
Potatoes – 3 pcs
100 celeriac
2 tbsp flour
Carrots – 1 pc
hard-boiled eggs


Nettle and sorrel go, wash. Nettles scald with boiling water, allow to drain water. Vegetables clean, carrots and potatoes cut into strips, leek and celery – cubes.

Potatoes dipped in 1.5 liters of boiling salted water. Cook for 10 minutes. Add the carrots and cook for 5 min., Then put into the pot leek and celery.
Nettle and sorrel, finely chop and add to the pot.

Melt the butter in a pan and fry, stirring, until golden brown flour. Add 2 tbsp of hot water, stir and pour the contents into a soup.

Cook another 7-8 minutes. over medium heat.
Soup pour into bowls, season with pepper and sour cream, put in each bowl for half an egg.

Bon Appetit!

Soup with nettles and sorrel

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