Recipe for a delicious nettle soup with construction – or as the old people call it, nettle soup. We are only in the middle of winter, and the need for vitamins has already been exhausted, after the last autumn load of fresh fruits and vegetables. Nowadays, it is not a problem to find them even in winter, but you know very well that the seasonal vegetable has no equal.
Therefore, if you were foresight and stocked up on some other package of nettles during the summer, now is the time to take this “hidden lemon” out of the freezer and trigger a vitamin bomb.
Nettle Soup Recipe
It will be best to use nettles collected from nature, but not everyone is an avid herbalist or has that time, so it will do with nettles from the store, and it is preferable to get organic nettles.
- 300 g of fresh nettle (or 150 g of dry organic mass);
- 3 tsp disgusting;
- 1 head onion;
- 40 ml. vegetable fat (oil);
- 3 eggs;
- 100 g of yogurt;
- salt to taste.
How To Make Nettle Soup
Clean the nettle well, wash it well and boil it in salted water. Beat well with a wooden spoon or wire whisk.
Heat the oil, finely chop the onion and fry it together with the flour and add to the nettle. You build up with yogurt and an egg, being careful not to cross the nettle soup.
If desired, you can add carrots and celery to the already prepared nettle soup, which are previously cut into small pieces and stewed in a little water. Thus, the vitamin bomb is even more powerful.
For a smoother consistency, some people like this soup better by adding noodles or rice. It is served with toasted bread croutons and hard-boiled eggs, placing an egg cut in half lengthwise on each plate and pouring over the prepared nettle soup.
It is also delicious if you season it with crushed garlic and salt or sprinkled with parsley, parsley and ground walnuts.
And while we’re on the subject of green soup, take a look at this Cream of Spinach Soup recipe , again suitable for filling the body with valuable vitamins during the winter months.
Nettle is useful for the functioning of the body. It contains dozens of unique components, including valuable nutrients, vitamins and minerals. Among them are vitamin C, vitamin K, beta carotene, potassium, calcium, silicon, iron, serotonin, polyphenols and all essential amino acids.
Its leaves are rich in vitamins and minerals. They are used in the form of a decoction (boiled in water) as a mild diuretic and anti-diarrheal agent. It is believed that nettle is a good remedy for anemia and has a beneficial effect on the metabolism.
Nettle is recommended as a powerful remedy for liver, arthritic, rheumatic and kidney diseases.
Nettle decoction reduces blood sugar. In addition to the urinary tract, nettle is also useful for the excretory system, as it regulates the functions of the stomach.
Long-term intake of infusion from the plant strengthens the immune system and fights viral diseases and bacterial infections.
Nettle is also used as a vegetable. Its young leaves are harvested in the spring and cooked like spinach. Unlike it, however, it does not contain the harmful oxalic acid. If you “caress” the leaves when picking, you will not get scalded, because the hairs grow parallel to the surface of the leaves.
Nettle is also widely used in industry. The extract of its leaves is used in the production of anti-dandruff shampoos that add shine to the hair. From its stems, a fiber similar to flax is obtained, with the difference that the cultivation of nettles requires almost no agrotechnical measures, nor herbicides, pesticides and artificial fertilizers. Y
ellow dye is obtained from the root, and green from the leaves. The fibers from the stem are coarse and long. In Germany, nettles are used a lot for fiber. During the Second World War, the fibers obtained from nettles were the main raw material for making military uniforms.