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Nettle Soup

Isırgan çorbası, the Black Sea kitchen's spring soup: young nettle tops simmered with onion and a little rice, loosened with garlicky yoghurt and finished with butter-red pepper flakes and a squeeze of lemon.

SnacksMainsVegetarianUnder 400 kcal
50 min15 prep · 35 cookEasy310 kcalper serving
Nettle Soup

Instructions

  1. Wearing rubber gloves, pick over 150 g of nettle tops, pulling the leaves and tender shoots from any thick stalks. Wash them in two or three changes of cold water to remove grit.
  2. Bring a pan of water to a rolling boil and blanch the nettles for 2 minutes, pushing them under with a spoon, until they collapse and lose their sting. Drain, refresh briefly under cold water, squeeze out the liquid in your hands and chop finely.
  3. Melt 1 tbsp of butter in a small saucepan over medium-low heat. Add 1 finely chopped small onion with a pinch of the salt and sweat for 6-7 minutes, stirring, until soft and translucent but not coloured. Stir in 1 tsp of tomato paste and fry for 1 minute until it darkens and smells sweet.

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Per serving

310kcal
8gprotein
45gcarbs
13gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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