Description
Early spring not to boil the soup with the nettles would be blasphemous. I cook three or four times, until the nettles are young and juicy. Every time you add something new, today with rice. Remain unchanged sour cream and hard boiled eggs. Help yourself.
Ingredients
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Figure
60 g
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Broth
1.5 l
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Nettle
1 coup
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Vegetable oil
1 Tbsp
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Pepper
2 Tbsp
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Onion
1 piece
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Potatoes
1 piece
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Chicken egg
5 piece
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Sour cream
150 g
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Salt
Cooking
Boil water for cooking rice. I like to add in soups, cooked rice, in this case, the broth more transparent and safer Fig.
Nettle crop from the stems, rinse and cover with cold water, adding 1 tbsp of coarse salt, leave for 5 minutes.
Potatoes clean and cut into bars. The water is boiling, add salt and omit the rice. The timer for 25 minutes. Nettle rinse in running water and chop. Better with nettles wearing gloves.
Then boil the eggs for 7 minutes. In a saucepan heat the oil and fry the nettles, over low heat, stirring occasionally. This treatment nettle does not lose its emerald color, which is important.
Pour half the hot broth, put the potatoes, cook for 5 minutes.
Peel the onion and cut into dice, add to soup onion and pepper, pour the broth. Cook until tender and season with salt.
The eggs were cooked. In order to avoid gray band around the yolk, the eggs are put immediately in ice water, one at a time.
Cook the rice, gently lay the package, drain off the liquid. To cut a package.
Put the rice in the soup, salt to taste, bring to boil and remove from heat.
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