How to cook a soup with nettles

You will need
    • leaves of young nettle (500 g)
  • sorrel (200 g)
  • potatoes (2 pieces)
  • carrot (1 piece)
  • bow (1 head)
  • beef with bone (500 g)
  • bay leaf (3 pieces)
  • black pepper peas (5 pieces)
  • egg (2 pieces)
Wash a piece of beef, put it in a saucepan and cover with cold water. Put on a strong fire and remove the foam. After 20 minutes, reduce the heat, boil the meat until cooked for 1.5 hours. 15 minutes before the end of cooking, put bay leaf and black pepper peas in broth.
Strain the broth, and cut the meat into cubes. If the broth is cloudy, whip one egg white and pour it into the boiling broth. Then strain again. For green soup broth is better to use transparent. Cut potatoes into cubes, and carrots with rounds. Put them in boiling broth. There also put the sticks of boiled meat.
Melt a piece of butter in a frying pan. Put in the butter finely chopped onion and parsley root.Fry until soft, lightly sprinkle with flour. Put steamed vegetables in boiling potsoup.
Scald nettle leaves with boiling water. Cut them together with sorrel. Put in the soup, stir and immediately turn off the heat. Close the lid tightly, let the soup stand for a while. Put either half an egg or a chopped egg on the plate. Fill upsoup. Separately serve sour cream.
Cook a green soup puree.
Rinse nettle leaves, dandelion, sorrel. Put them in boiling water, cook for 10 minutes. Throw back on the sieve and wipe it through with a pestle. In a saucepan, melt a piece of butter, fry a spoonful of flour on it. Add broth and pureed puree greens. Add boiled water to make the soup not very thick. Boil another 10 minutes. In a plate, put half a boiled egg, pour the soup and put a spoonful of sour cream.

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