How to make
Wash and immerse the nettles in boiling water. Strain and cut them.
Finely chop the carrots and onions and fry them in hot oil for 5-6 minutes. Add the sliced potatoes to them, pour the water and season with salt. Boil the mixture for 15 minutes.
Then add the chopped nettles and cook for another 15 minutes under a lid. If necessary, add more water to the nettle soup.
Beat the eggs directly into the boiling soup and stir it immediately, so that they lump up.
The hot soup is served with freshly squeezed lemon juice and hot dried peppers.
The lumpy nettle soup is ready.
