Nettle is one of the first plants to show up in spring. It contains many valuable nutrients including vitamin C. It is a widespread weed growing practically everywhere people allow it to grow. The best for soups and salads are the youngest upper two or four leaves.
Ingredients:
4 cups nettles rinsed with boiling water and chopped
1 onion, chopped
2 T rice (uncooked)
2 eggs
Juice of 1 lemon
1 sprig parsley, root and greens, chopped
1 stalk celery (with leaves), chopped
1 T fresh baby dill, chopped
8 peppercorns, whole
4 cloves garlic, minced
1.5 liters of water or any broth
Salt (to taste)
Place rice, parsley, celery, spices, onion and salt in the broth or water in a saucepan and boil 10-12 minutes. Add the nettles, boil 10 more minutes. Remove pan from heat, cover with several towels and let stand for at least 30 minutes. Add lemon juice and garlic; garnish with sour cream and fresh dill.
Carbohydrates (net) in a 1 1/2-cup serving: 7 grams. (Use brown or wild rice to reduce the carb content.)
