When fresh nettles appear at the market, I usually buy a small bowl and make a simple soup with rice and borscht, just the way my mother likes it. It’s a seasonal recipe, quite quick, and doesn’t complicate things. This soup is perfect for days when you want something light but with a fresh taste, without sophisticated ingredients. I’ve prepared it a few times, each time with whatever I had in the fridge, but always with tender, well-washed nettles, selected as best as possible.
Quick Info
Total time: about 45-55 minutes
Preparation time: 20 minutes
Cooking time: 25-35 minutes
Servings: 4-6
Difficulty: easy
Recipe type: spring soup, fasting or everyday
Ingredients
1 small bowl of tender nettles
1 onion
1 carrot
1/2 red bell pepper
100 g peeled tomatoes (canned or fresh, depending on the season)
2 tablespoons homemade tomato paste
3 tablespoons oil
1 small cup of rice (approximately 50-70 g)
1 heaping tablespoon of greens (usually parsley, lovage, or whatever you have on hand)
Salt, to taste
Pepper, to taste
Borscht for souring (to taste)
Preparation Method
1. I start with the nettles. I thoroughly clean them of thick stems and dried leaves, then place them in a strainer and wash them in several cold waters. I let them drain while I prepare the rest.
2. I peel and finely chop the onion. I grate the carrot on the large grater. I cut the red bell pepper into small cubes. I chop the peeled tomatoes, not too finely.
3. In a pot, I heat the oil. I add the onion, carrot, and bell pepper. I stir a few times, then add 3-4 tablespoons of water. I sauté the vegetables over medium heat for 3-4 minutes, just until they soften slightly.
4. I add the chopped tomatoes. I stir again and add water (enough to cover everything, depending on how thick you want the soup). When it starts to boil, I add the greens and chopped parsley.
5. I let the soup simmer for 5-10 minutes, then I add the drained nettles, cutting them if the leaves are large. I season with salt and pepper.
6. In the meantime, I wash the rice in two waters. When the vegetables are nearly cooked, I add the rice. I stir to prevent it from sticking, adding a little more water if it reduces too much.
7. When the rice grains are almost cooked (I taste a few grains), I add the tomato paste. I stir again.
8. I boil the borscht separately and pour it into the pot, to each person’s taste – I add a little, taste, then add more if I need more sourness.
9. I let the soup come to a boil a few more times, taste for salt, then turn off the heat. Finally, I add fresh greens if I want.
Why I make this recipe often
Nettle soup is quick to make and doesn’t require meat or other complicated ingredients. The rice gives it substance, while the borscht adds a tangy flavor. I like that you can use whatever greens you have in the fridge. It’s suitable for fasting days or when you want something easy to make, without fuss.
Tips and Variations
Tips
Wash the nettles in several waters to ensure no sand or impurities remain.
You can adjust the amount of rice depending on how thick you want the soup.
Boil the borscht separately so it doesn’t “curdle” the soup and so you can better control the sour taste.
Substitutions
Instead of red bell pepper, you can use any type of pepper or even omit it.
If you don’t have peeled tomatoes, you can use just tomato paste, but then reduce the quantity a bit.
If you don’t use borscht, you can sour the soup with lemon juice or vinegar, but the final taste will be different.
Variations
You can add other spring greens (spinach, lamb's quarters), but in small quantities.
If you’re not fasting, you can add a beaten egg at the end or sour cream, after you’ve removed the pot from the heat.
It also works well with fresh lovage for flavor, if you like it.
Serving Ideas
The soup is served hot, with a little chopped parsley or lovage on top.
Those who wish can add sour cream to their bowl, but it’s also good plain, just with fresh bread.
Frequently Asked Questions
1. Do I need to blanch the nettles before adding them to the soup?
No, it’s not necessary; nettles cook quickly directly in the soup. If you want to be sure they don’t have tough fibers, you can blanch them for 1-2 minutes first, then drain them.
2. How much borscht should I use to sour the soup?
The amount depends on how sour you want the taste. I usually start with 200-250 ml, then taste and add more if needed. The borscht should be boiled separately before adding it to the pot.
3. Can I use pre-cooked rice?
Yes, but reduce the cooking time once you add it to the pot. Taste the grains to avoid them breaking apart too much.
4. Is the soup good without green vegetables?
Yes, but fresh greens add extra flavor. You can use just parsley, lovage, or dill after you’ve turned off the heat.
5. Which type of tomatoes is better, fresh or canned?
Either is fine, as long as they are ripe and peeled. When good tomatoes aren’t available at the market, I use canned ones.
Nutritional Values (approximate)
One serving of soup has about 80-120 kcal.
Protein: 2-3 g per serving
Carbohydrates: 18-22 g
Fat: 2-3 g
The soup isn’t very high in calories, containing many vegetables, rice, and very little fat. If you add sour cream, the values increase slightly.
Storage and Reheating
Nettle soup with rice can be stored in the fridge for 2-3 days in a covered pot. The rice will absorb more liquid, so when reheating, you can add a little boiled water or borscht if you want to thin it out. Freezing is not recommended, as the texture of the nettles and rice will change.
Quick Info
Total time: about 45-55 minutes
Preparation time: 20 minutes
Cooking time: 25-35 minutes
Servings: 4-6
Difficulty: easy
Recipe type: spring soup, fasting or everyday
Ingredients
1 small bowl of tender nettles
1 onion
1 carrot
1/2 red bell pepper
100 g peeled tomatoes (canned or fresh, depending on the season)
2 tablespoons homemade tomato paste
3 tablespoons oil
1 small cup of rice (approximately 50-70 g)
1 heaping tablespoon of greens (usually parsley, lovage, or whatever you have on hand)
Salt, to taste
Pepper, to taste
Borscht for souring (to taste)
Preparation Method
1. I start with the nettles. I thoroughly clean them of thick stems and dried leaves, then place them in a strainer and wash them in several cold waters. I let them drain while I prepare the rest.
2. I peel and finely chop the onion. I grate the carrot on the large grater. I cut the red bell pepper into small cubes. I chop the peeled tomatoes, not too finely.
3. In a pot, I heat the oil. I add the onion, carrot, and bell pepper. I stir a few times, then add 3-4 tablespoons of water. I sauté the vegetables over medium heat for 3-4 minutes, just until they soften slightly.
4. I add the chopped tomatoes. I stir again and add water (enough to cover everything, depending on how thick you want the soup). When it starts to boil, I add the greens and chopped parsley.
5. I let the soup simmer for 5-10 minutes, then I add the drained nettles, cutting them if the leaves are large. I season with salt and pepper.
6. In the meantime, I wash the rice in two waters. When the vegetables are nearly cooked, I add the rice. I stir to prevent it from sticking, adding a little more water if it reduces too much.
7. When the rice grains are almost cooked (I taste a few grains), I add the tomato paste. I stir again.
8. I boil the borscht separately and pour it into the pot, to each person’s taste – I add a little, taste, then add more if I need more sourness.
9. I let the soup come to a boil a few more times, taste for salt, then turn off the heat. Finally, I add fresh greens if I want.
Why I make this recipe often
Nettle soup is quick to make and doesn’t require meat or other complicated ingredients. The rice gives it substance, while the borscht adds a tangy flavor. I like that you can use whatever greens you have in the fridge. It’s suitable for fasting days or when you want something easy to make, without fuss.
Tips and Variations
Tips
Wash the nettles in several waters to ensure no sand or impurities remain.
You can adjust the amount of rice depending on how thick you want the soup.
Boil the borscht separately so it doesn’t “curdle” the soup and so you can better control the sour taste.
Substitutions
Instead of red bell pepper, you can use any type of pepper or even omit it.
If you don’t have peeled tomatoes, you can use just tomato paste, but then reduce the quantity a bit.
If you don’t use borscht, you can sour the soup with lemon juice or vinegar, but the final taste will be different.
Variations
You can add other spring greens (spinach, lamb's quarters), but in small quantities.
If you’re not fasting, you can add a beaten egg at the end or sour cream, after you’ve removed the pot from the heat.
It also works well with fresh lovage for flavor, if you like it.
Serving Ideas
The soup is served hot, with a little chopped parsley or lovage on top.
Those who wish can add sour cream to their bowl, but it’s also good plain, just with fresh bread.
Frequently Asked Questions
1. Do I need to blanch the nettles before adding them to the soup?
No, it’s not necessary; nettles cook quickly directly in the soup. If you want to be sure they don’t have tough fibers, you can blanch them for 1-2 minutes first, then drain them.
2. How much borscht should I use to sour the soup?
The amount depends on how sour you want the taste. I usually start with 200-250 ml, then taste and add more if needed. The borscht should be boiled separately before adding it to the pot.
3. Can I use pre-cooked rice?
Yes, but reduce the cooking time once you add it to the pot. Taste the grains to avoid them breaking apart too much.
4. Is the soup good without green vegetables?
Yes, but fresh greens add extra flavor. You can use just parsley, lovage, or dill after you’ve turned off the heat.
5. Which type of tomatoes is better, fresh or canned?
Either is fine, as long as they are ripe and peeled. When good tomatoes aren’t available at the market, I use canned ones.
Nutritional Values (approximate)
One serving of soup has about 80-120 kcal.
Protein: 2-3 g per serving
Carbohydrates: 18-22 g
Fat: 2-3 g
The soup isn’t very high in calories, containing many vegetables, rice, and very little fat. If you add sour cream, the values increase slightly.
Storage and Reheating
Nettle soup with rice can be stored in the fridge for 2-3 days in a covered pot. The rice will absorb more liquid, so when reheating, you can add a little boiled water or borscht if you want to thin it out. Freezing is not recommended, as the texture of the nettles and rice will change.