How to make
We clean the nettles and tear off only the leaves from the stem with scissors or with gloves. We only use nettle leaves! Stems are often hard and tough.
The nettle is washed well and scalded in boiling water for about 5 minutes on the stove. This is how the nettle retains its beautiful green color.
Remove and let it cool, then cut it into small pieces.
The onion is finely chopped and lightly fried in oil (olive oil) or fat of your choice. The oil can be whatever you like, the main thing is that it does not have a strong aroma. You can use ghee, then the flavor of the finished soup will have a slight creamy touch.
As soon as it is ready, paprika is added for a very short time so that it does not burn.
The carrot is cut into small cubes and along with the onion and the nettle, they are put in the pot to boil for 20 minutes.
Add rice or bulgur, spelt, whatever you like, add parsley, tomatoes and black pepper.
At the end, finely chopped garlic is added.
After about twenty minutes, thicken the delicious nettle soup by mixing the yolks with the yogurt in a bowl. Add them to the hot soup and stir and leave for two to three minutes on medium heat.
Serve with a little more olive oil if desired and enjoy a delicious spring nettle soup.
For a vegetarian version, thicken the nettle soup with a few spoons mixed in a cup of white flour.
You can thicken this spring soup with just flour, without adding rice or bulgur. Try both options.
I wish you a good appetite with this healthy nettle soup according to an ancient recipe!
