Nettle has been widely used by the Ukrainians since ancient times. As it was a very common plant near houses and in the meadows, stinging nettle was used as a food. The traditional cuisine Etnocook reconstructed one of the ethnic recipes of the well-known wild stinging nettle soup.
For food Ukrainian ancestors used wild green young leaves, best gathered early in spring. However in other seasons nettle is also good and it’s more like green leaves vegetables, besides, more rich in protein. Nettle leaves contain a high level of ascorbic acid (vitamin C), riboflavin (vitamin B2), tocopherols (vitamin E), vitamin K1, vitamin A, pantothenic acid, iron, potassium, manganese, calcium.
In addition, the ethnic Ukrainian cuisine Etnocook underlines that nettle has always been and still is a popular traditional medicine to treat and prevent different diseases, and also is used for the body detox.
Stinging nettle leaf tea even in our days is used as a gentle diuretic, and to stop urinary tract infections. It’s good for sodium induced water retention and it’s known for the ability to lower blood pressure.
Soup with the stinging nettle is very light and healthy. The photo step-by-step recipe by the Ukrainian cuisine Etnocook tells how to make a bowl of this tasty traditional meal in different variations.
In the Ukrainian ancestors’ lives nettles were so important that took a big place in folklore. It was associated with the dark power, however, in the same time, ancient Ukrainians kept dried plants to scare away evil spirits. There are a lot of aphorisms, proverbs, and wisdom quotes, such as “Even for the nettles there will be frosts”, “Sometimes between nettles a lily grows”, and a lot of others.
- any kind of broth can be taken, meat or vegetable
- however Stinging nettle is a popular home treatment for seasonal allergies, be careful when touching the nettle plant because it can cause an allergic rash
- nettle leaves - 30 g
- broth - 2 l
- cabbage - 150 g
- green dill - 10 g
- green parsley - 5 g
- spring onion - 5 g
- garlic - 5 g
- optional (to taste)
- salt - ~4 g
- freshly ground black pepper - ~2 g
- egg - 2
Step one: prepare all the ingredients forthe wild nettle soup
Prepare all the ingredients for the Nettle Soup, the ethnic recipe from Etnocook. Carefully gather wild nettle in ecological region, avoid industrial places and near the road. Wash all vegetables, greens and eggs with cold water.
Step two: prepare nettle leaves
Take only the best juicy green leaves, and remember Etnocook's piece of advice not to take plant stem, because usually they are very hard.
Step three: eliminate nettle sting
Simmer nettle leaves with hot water for a minute to make them softer and to eliminate sting
Step four: cut vegetables and greens
Step five: cut nettle leaves
Drain the water and cut nettles. Etnocook draws Your attention to the fact, that leaves don't sting any more.
Step six: add cabage
Heat the broth in a big pot, and add cabbage. Cook young vegetable for 10 min, on the medium heat, under the lid. The young cabbage cook for 5 min.
Add nettles and greens, cook them additional 5 minutes on a low heat under the lid.
Etnocook's tip is: after the heat is turned off, let your soup to stay for an our before it's served.
Step seven: serve the nettle soup by Etnocook