An Estonian specialty, Nõgesesupp, is a light, healthy spring or early summer soup made from young nettles. Many know nettles only as a weed to avoid because of the painful stinging they can cause, but the plant’s culinary and medicinal uses are quite varied. Vitamin-rich nettles make tasty soups and enhance stews, salads, and omelets; and dried nettle leaves make a refreshing tea that is known to support joint health.
Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (100 g) young nettles
- 1–2 Tbsp (15–30 ml) oil
- 1 onion
- 2–3 carrots
- 4–5 potatoes
- 6 cups (1.4 l) hot broth
- Salt and black pepper to taste
- 2–3 boiled eggs
- Fresh dill, chopped
Directions
- Using gloves, wash the nettle leaves in boiling water, letting them stand for several minutes to reduce their bitter flavor. Then shock the nettles under cold water and chop into small pieces.
- Chop the onions, carrots, and potatoes into small cubes. Heat the oil and sauté the onions and carrots for 5 minutes, seasoning with salt to taste.
- After 5 minutes, add the potatoes and stir. Add the hot broth and nettles and cook over low heat until the vegetables are soft, about 15 minutes. Season the soup with salt and pepper to taste. Serve topped with chopped egg and dill.
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