Nettle Soup
A springtime soup of young nettles with rice, thickened with egg and yogurt and brightened with lemon juice.
Ingredients
| 2 шепи/handfuls | nettles |
| 3 суп.лъж./tbsp | oil |
| 1 връзка/bunch | spring onions |
| 1 супена лъжица/tbsp | flour |
| 1/4 чаена чаша/cup | rice |
| 1 чаена чаша/cup | yogurt |
| 1 | egg |
| — | parsley |
| — | black pepper |
| на вкус/to taste | lemon juice and salt |
Instructions
- Sauté the finely chopped onion in the fat until soft, then add the flour and the chopped nettles.
- Once the nettles have wilted and dried out, add 5 cups of warm water and salt to taste. As soon as the water boils, add the rice.
- Simmer the soup until done. Remove from the heat, thicken with the egg and yogurt, and season to taste with crushed black pepper and lemon juice.
- Before serving, sprinkle with finely chopped parsley.