Chicken Nettle Soup with Sorrel

This recipe was automatically translated from Romanian. View original here
Chicken Nettle Soup with Sorrel

Someone had asked me last week for some nettle recipes, although then I said I didn't like them and I didn't cook them - you still challenged me. I tried to make a recipe with nettles that I and my family would like, especially since they are so good as a vitamin intake.

I improvised this soup considering that I don't like nettles at all, and in the end I was ready, before I tasted it, if I threw something at it. But I was very surprised by the taste, the strong specific smell of nettles was gone and the soup was delicious. We all ate it with taste, sour - the herbs fit very well, a real spring soup.

As a vegan option - do not put meat, omit the egg thing and have a delicious fasting soup. If you don't have sorrel, you can replace it with other greens.


Chicken meat
500 g
I put chicken breast
1 piece
White onion
2 pieces
1 piece
+ celery root if you have it
Laurel leaves
2 pieces
Fresh nettles
200 g
Fresh sorrel
100 g
2 tbsp
2 pieces
1 piece
Fresh parsley
1 bunch
Borsch/Lemon juice
400 ml
adjust to taste - you can not put it, it will be like a soup
1 tbsp
put to taste
Bell pepper
1 piece

Step by step


First we prepare the base for the soup:

1. In the version with chicken - boil the chicken with carrots, peppers, 1 onion, parsley and celery roots, bay leaf - I put them all whole, to leave the taste and then take them out of the soup . When it starts to boil, turn off the heat and leave for an hour. Don't forget to remove the foam.

2. In the fasting version - omit the meat, put only the vegetables and bay leaf, also let it simmer for an hour.


During this time we prepared the nettles (use spring nettles, tender and new):

- I chose them and washed each under running water, use protective gloves not to sting your hands.


- Then cook them for 2 minutes in a saucepan with boiled water.


- Take them out in a sieve, rinse with cold water and let them drain.


- Finely chop them - this is how they are ready for soup and any food.


After an hour I took the vegetables out of the soup.

If you want them to be the pieces of vegetables, chop them smaller and do not remove them. I wanted the herbs and vegetables to be predominant.


Put diced potatoes and washed rice. Bring to a boil over low heat, then reduce the heat and simmer for 15 minutes.


Then add the previously prepared nettles and sorrel - washed and chopped.

Let it boil for another 10 minutes on low heat.


Season with salt and sour with borsch or lemon juice.

Boil for another 2 minutes.


Beat 1 egg with a fork and slowly pour it into the soup pan - at the same time quickly mix the soup to make egg yolks in it, and not stuffing :)

In the post version, skip this step.


Add the finely chopped parsley, a small raw onion as well as finely chopped.

After boiling, turn off the heat and leave the pan covered with a lid for another 15 minutes, to let the flavors penetrate.


We also served it with a spoonful of yogurt - very good, I really recommend it!

Good appetite!

Quantity: 3 l (6-8 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Soups, Diet food

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