Nettle and fish soup

Nettle soup with fish: A comforting delicacy

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4-6

Nettle soup with fish is a traditional recipe, perfect for those who appreciate the natural flavors of fresh ingredients. This soup, with a slightly sour taste, is a true feast for the taste buds, bringing together two wonderful ingredients: nettles and fish. Even if you are not a fan of nettles or fish, this recipe will surprise you with its delicate flavor. It is said that nettles are a spring delicacy, rich in vitamins and minerals, and nettle soup is often considered a remedy for the body.

Ingredients:
- 300 g fresh nettles
- 4-5 medium potatoes
- 1 onion
- 1 carrot
- 1 tomato
- 1 bunch of fresh parsley
- 1 can of fish in tomato sauce (about 400 g)
- Pepper, to taste
- Vegeta seasoning, to taste
- 500 ml borscht for souring
- Water, enough to fill a 4-6 liter pot

Preparation:

1. Preparing the ingredients: Start by cleaning the nettles. It is essential to wear gloves, as nettles can cause mild irritation. Wash them well in several waters to remove impurities. It is advisable to choose the tenderest ones, as they have a more pleasant taste and contain more nutrients.

2. Chopping the vegetables: Clean the onion and chop it finely. Wash the carrot well and grate it on a large grater. Peel, wash, and cut the potatoes into larger cubes to hold up well during cooking. Blanch the tomato to remove the skin (this can also be done by briefly immersing it in boiling water) and cut it into cubes.

3. Boiling the vegetables: In a 4-6 liter pot, add water to fill the pot three-quarters full. Add the onion, carrot, potatoes, and nettles (you can leave them whole or chop them, according to preference). Let the vegetables boil over medium heat for 15-20 minutes until they become slightly tender.

4. Adding the fish: Once the vegetables have started to soften, add the canned fish in tomato sauce, cut into cubes. Gently stir to avoid breaking the fish. Let it boil for a few minutes until all the ingredients are well integrated.

5. Souring the soup: Add Vegeta and pepper to taste. Now is the time to sour the soup with the borscht. Start with a small amount, tasting along the way until you reach the desired level of acidity. A well-soured soup will be truly comforting.

6. Finalizing: After the soup has boiled a few times (about 5 minutes), add the finely chopped parsley. This will add an extra touch of flavor and freshness. Turn off the stove and cover the pot with a lid, letting the soup rest for 10 minutes. This step will intensify the flavors.

7. Serving: Serve the soup hot, alongside a slice of fresh bread. It is ideal on cool days when you need a comforting meal. You can also add a spoonful of sour cream for extra creaminess.

Practical tips:
- You can experiment with different types of canned fish, depending on your preferences. Tuna, salmon, or sardines can bring distinct flavors to the soup.
- If you prefer a thicker soup, you can also add some strips of celery.
- Nettle soup with fish can be stored in the refrigerator for 2-3 days. The taste becomes even more intense the next day!

Nutritional benefits:
Nettles are rich in vitamins A, C, and K, as well as iron and calcium, having a positive effect on the immune system. Canned fish is an excellent source of protein and omega-3 fatty acids, beneficial for heart and brain health.

Frequently asked questions:
- Can I use frozen nettles? Yes, frozen nettles can be used, but the taste will be slightly different.
- Can I replace the fish with another protein? Sure, you can use chicken meat or even tofu for a vegetarian option.
- How much borscht should I add? The taste is subjective, so start with a little and adjust according to preference.

For a complete meal, you can accompany the soup with a fresh vegetable salad or mashed potatoes. Additionally, a glass of white wine or freshly squeezed lemonade can perfectly complement this delicious meal. Happy cooking and enjoy this nourishing soup!