Russian Nettle Soup

Onion base thickened with flour, covered with beef broth, soup base simmered with chopped young nettles, sorrel and sausages, finally seasoned with sour cream.

Ingredients:

1.5 l of beef stock 2 tbsp sour cream 750 g young nettles (tops) 350 g young sorrel 60 g butter 30 g smooth flour 4 pcs of cobbler 2 pcs of flour large onions ground pepper salt

Procedure:

1. Cut the peeled onion into cubes and fry in butter until golden brown, then sprinkle it with flour and add the broth, stirring in batches, after a while add the chopped nettles and sorrel
2. Cook everything on a low heat source for about 20 minutes
3. Add the sliced sausages to the soup 10 minutes before the end of the boil
4. Season the soup, add salt to taste, stir the sour cream into the soup just before serving.

Recommendation:

Some recipes add potatoes and eggs to the soup.

Note:

Read more about nettles here: Nettles burn, but they also heal and taste great.