Hi all.
A long time ago, or rather 10 years ago, we prepared soup from nettle based on chicken broth.
Today we will develop the topic and prepare a simpler option — with stew. It will turn out tasty, rich, fragrant and bright!
Product set:
- Tushka, 1 bank
- Potatoes, 3 pcs.
- Onion, 1 pc.
- Carrots, 1-2 pcs.
- Nettle, an armful
- Bouple cube
- Garlic, 2-3 teeth
- Bay leaf, 1-2 pcs.
- Black pepper, salt
Here we have a broth cube, but it is used more like salt than broth. If you categorically do not accept this type of product, you can safely exclude.
Pour nettle with boiling water for five minutes.
We cut the potatoes with a cube, smaller onions, rub the carrots on a coarse grater, chop the garlic and steamed nettles finely.
We put the fat from the stew to the side, chop the meat smaller, put in a pan, pour a liter of boiling water, add potatoes, broth cube, lavrushka, bring to a boil, cook on low heat until potatoes are ready (15-20 minutes).
On fat from stew, fry the onion for a minute.
We put carrots with garlic, fry for a minute.
Add nettle, a little broth from the pan, simmer under the lid all the time while the potatoes are cooked.
Add the roasting to the pan, salt, pepper to taste, bring to a boil, turn off and leave at rest for 15 minutes.
Serve with greens and sour cream.
Bon appetit!
