Nettle Soup Recipe
Yet another healthy, vegetarian meal from Armenian cuisine: nettle soup.
While this nutritious green is in season, use the chance and cook it a few times. Add this nettle soup to your healthy meals or lent menu. I can guarantee you’ll enjoy every sip of it.
Different Armenian regions make this soup uniquely. I’m sharing my version, which is quite similar to my grandmother’s nettle soup.
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1 bunch nettle (about 16 oz)
1 medium onion, finely chopped
3 tbs olive oil
1 large potato or 3-5 mini potatoes, cubed
⅓ cup quinoa or #2 bulgur , washed and rinsed
2-3 cloves of garlic, minced
5 cups boiling hot water
Salt and black pepper to taste
1 beaten egg , I didn’t put it
In a stock pot combine onions and oil, sauté until translucent
Add in quinoa, garlic and potatoes, mix and cook 2-3 minutes
Add boiling water and cook until the potatoes are fully cooked
Add coarsely cut nettle
Season with salt and pepper
Cook another 3-4 minutes and enjoy
If adding the beaten egg: turn off the heat , pour it in the hot soup, cover the lid and allow the heat to cook it
Serve the nettle soup with plain yogurt