Bowl Nettle Soup
(click to enlarge)

Nettle Soup
  -   Krapivnie Shchi
13 cups  
1-1/2 hrs  

Nettles are a plentiful wild herb in many regions, and are popular, especially in soups, in many of those regions. They are highly nutritious and have an unusually high protein content for greens - but most important, they make delicious soups. This soup is naturally vegetarian.



Nettles (1)
Sorrel (2)
Tomatoes, ripe
Potatoes (3)
Stock (4)
-- Garnish
Eggs, hard cooked
-- Accompany with
Sour Cream (opt)

  1. Hard cook EGGS for garnish (if using - they are traditional). See our method Boiling Eggs for best results, but even so, start a couple extras in case some have invisible cracks and blow out. Shell them and cool thoroughly.
  2. Make the STOCK if using (plain water can be used, see Note-4).
Prep   -   (45 min)
  1. Scald TOMATOES in boiling water 1 minute. Quench in cold water, peel and cut into about 1/2 inch chunks.
  2. Float wash NETTLES as you would Spinach. Bring plenty of Water to a boil and stir in Nettles for 1 Minute. Drain and refresh under cold running water.
  3. Chop Nettles, leaves and tender stems fairly small. Discard fibrous stems, ones that don't break cleanly.
  4. Peel POTATOES and cut into about 3/4 inch cubes. Hold in cold water until needed.
  5. Chop DILL and SORREL fairly small. Cut Scallions into about 1/2 inch lengths. Mix all.
Run   -   (45 min)
  1. Drain Potatoes and place in a 3-1/2 quart or larger pot along with Stock. Bring to a boil and simmer covered about 12 minutes.
  2. Stir in Tomatoes and Nettles. Bring back to a boil and simmer covered until Potatoes are cooked through (about another 12 minutes).
  3. Stir in Sorrel mix, Salt and Pepper. Bring back to a simmer.
  4. Cut Eggs in half lengthwise.
  5. Serve hot, each bowl garnished with 1/2 an egg, yolk side up. Serve Sour Cream on the side, if using.
  1. Stinging Nettles:   These are becoming more available in Los Angeles, found in Farmer's Markets and markets serving a Russian / Eastern European community. There is no substitute for this soup. Select young nettle tops that have tender stems and haven't set a lot of flower buds - though the bunch used for the photo example did have a lot of buds and some large stems, but it worked OK.
  2. Sorrel   This is not easy to find here in Los Angeles. Its shelf life is fairly short, so only markets serving a Russian or Eastern European are likely to have it. Spinach could be used, but is a bit more tart. Some use Kale in soups of this sort, but it takes much longer cooking and should go in with the Tomatoes, or earlier depending on variety.
  3. Potatoes:   White Rose or similar work very well in soups. Avoid Yukon Gold type potatoes which disintegrate into mush if cooked a little long. For details see our Potatoes page.
  4. Stock:   Any light stock you like can be used, including Vegetable stocks. Even plain water works quite well. Bouillon Cubes and the like can also be used.
  5. Comments:   Some older recipes include pieces of sausage in this soup. If you do that, use a good quality kielbasa, and not too much of it. Put it in with the Tomatoes.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste
uov_nettl1 171209 inet var & otheres   -
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