Nõgesesupp (Nettle Soup)

An Estonian specialty, nõgesesupp is a light, healthy soup made from young nettles. This is a spring or early summer dish, with the plant’s culinary and medicinal uses 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: 4

Prep Time

10 minutes

add

Cook Time

35 minutes

equal

Total Time

45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (100 g) young nettle leaves
1–2 Tbsp (15–30 ml) oil
1 onion, cubed
2–3 carrots, cubed
4–5 potatoes, cubed
6 cups (1.4 L) 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.
Shock the nettles under cold water and chop into small pieces.
In a large saucepan or soup pot set over medium high heat, 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 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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