The most delicious nettle soup with rice and broth
Also try our recipes for Lapadena soup, traditional Bulgarian spinach soup and classic vegetable soup - true favorite flavors of Bulgarian cuisine.
Ingredients · Servings 4
- nettle - 300 g
- onion - 1 head
- carrot - 1 pc.
- rice - 80 g
- oil - 3 tbsp.
- red pepper - 1 tsp
- salt - to taste
- black pepper - 1/2 tsp.
- mint - 1 tsp.
- water - 1.5 l
- egg - 1 pc.
- yogurt - 200 g
Method · 40 min
- The nettle is washed very well under running water, then briefly scalded with boiling water to soften it and stop stinging. Then finely chopped.
- Heat the oil in a deep saucepan and add the finely chopped onion, which is sautéed until translucent.
- Add the grated carrot and cook for a few more minutes until softened.
- Then add the rice and stir well to absorb the fat and flavors.
- Sprinkle with red pepper and immediately pour in the water to prevent the seasoning from burning.
- When the liquid boils, add the chopped nettle, season with salt, pepper and mint and let it simmer over medium heat for about 20 minutes, until the rice is completely cooked.
- Meanwhile, in a bowl, whisk the egg and yogurt until smooth. Gradually add a little of the hot broth to temper the mixture. Then carefully pour the mixture back into the soup, stirring constantly, being careful not to overcook.
- Let the nettle soup simmer for another 2-3 minutes and remove from the heat.
- The finished nettle soup is served warm, sprinkled with fresh parsley and, if desired, a drizzle of olive oil. It is suitable for serving with freshly baked bread. It can be stored in the refrigerator for up to 2 days, and it is good to stir when reheating.
