Easter Nettle Soup
A traditional Bulgarian spring soup made with fresh nettles, spring onions and grated cheese.
🍳 Cook: 60 min
Ingredients
| 300 g | nettles | |
| 1 | tomato | |
| 5 | spring onions | |
| 1 | carrot | |
| 4 | eggs | |
| 2 tea cups | grated cheese | |
| 1/2 tsp | 2.5 ml | salt |
| 4-5 | dill | |
| 1 tbsp | 15 ml | butter |
Instructions
Wash the nettles and clean the spring onions. Finely chop the drained nettle leaves, and cut the onion into rings. Grate the tomato, and cut the carrot into rounds. In a suitable pot, put the vegetables without the grated tomato. Pour in 5-6 tea cups of water. Cover and bring to a boil, and once it boils, lower the heat. About 30 minutes of boiling is needed. Then add the salt and the butter. Boil the soup for another 30 minutes. Finally, sprinkle it with the finely chopped dill. Add the grated cheese and the eggs, which should also be grated. Stir very well and serve while hot.