How to make
Blanch the washed and cleaned nettles in boiling water for a few minutes and then take them out and finely chop them. Don't throw away the water, because we will use it for the nettle soup.
Chop the onion very finely and fry it in the oil. Add the garlic and stir briefly.
When the onion aquires a light golden color, add the grated tomato and as soon as the water evaporates from it, add the flour and a spoonful of salt.
Stir for about a minute, pour the broth from blanching the nettles and beat well with a wire whisk, so that there are no lumps.
When the broth starts to thicken, add the chopped nettles and finely chopped wild garlic leaves (they can be added a little later).
Add the dried vegetables, some of the crumbled cheese and more salt. Boil for about 30 minutes, by adding the rice halfway through. You don't need to boil the rice for too long, as it will continue to swell from the heat anyway even after you have removed the spring soup from the heat. Add water or broth to the desired thickness.
You can also add more cheese, it melts almost completely and just leaves its aroma, as well as thickens it further. Use quality sheep cheese!
Finally, thicken with yogurt and egg yolk and serve the warm nettles soup sprinkled with more crumbled cheese.
Enjoy my nettles, wild garlic and sheep's cheese soup!
