Products Needed:
3/4 lb (320 g) nettle
1 tsp fat
3 1/2 oz (100 g) sorrel
1/4 carrot
1 onion
1 bunch spring onion
1 tbsp butter
1 tbsp milk
2 tbsp sour cream
1 egg, raw; 4 eggs, boiled
1 bay leaf
parsley greens
salt, ground black pepper to taste
1 quart (1 litter) bouillon or water
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Directions: Sort nettle out and wash it. Put it into hot boiling water for 2-3 minutes, then place in a sieve to drain water. Mince nettle and stew with fat for 10-15 minutes.
Cut carrot into stripes. Cut onion into semicircles. Fry them in butter. Add chopped spring onion when finishing frying.
Put nettle and fried vegetables into boiling stock or water. Boil for 20 minutes. Add cut sorrel, bay leaf, salt, ground black pepper and raw egg, whipped with milk 5 minutes before finishing boiling.
Serve with hardboiled eggs, cut into halves. Sprinkle with cut parsley greens and add sour cream.
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