It is possible to make unusually tasty and useful Russian cabbage soup from a young green nettle, spinach and a sorrel in the spring. At young leaves of a nettle there is a carotene, it is a lot of vitamins and minerals necessary for an organism.
Ingredients:
- Nettle - 180 g;
- Parsley roots - 15 g;
- Onions turnip - 30 g;
- Buckwheat - 50 g;
- Rice - 50 g;
- The cut potatoes of 250 g;
- Celery - 20 g;
- Egg – 2 pieces;
- Sour cream - 50 g;
- Greens;
- Lemon juice;
- Black pepper, salt.
Preparation:
- The young nettle is washed several times with flowing, cold water and for a short time put in strongly boiling water. At the same time it is necessary to watch that the nettle wasn't digested, and that will turn into green slime. Then, it is instantly thrown back on a colander that she didn't manage to produce all juice, and small sliced.
- We will be engaged in preparation of broth. Properly to wash out meat, to fill in surely with cold water and to put on strong fire. When water begins to boil, fire needs to be reduced and a skimmer to scum, formed from above. In the course of cooking it is necessary to delete again emerging foam and the rising fat. It becomes in order that for long time of boiling broth didn't gain disgusting smack of fat.
- In the made in advance meat soup put the prepeeled, sliced accurate potatoes.
- When potatoes cook, broth is removed from fire, filtered and poured in other ware. There send the crushed backs of parsley and a celery, not largely cut onions which are washed out (to transparency of water) grain and boil 15 minutes.
- Then spread the prepared nettle and about 12 minutes weary it in broth.
- In end, the infused Russian cabbage soup seasons with lemon juice, garlic and chopped greens.
Lemon juice can be replaced with a tomato or cucumber brine.