Nettle soup

Nettle soupis a traditionalsoupprepared fromstinging nettles. Nettle soup is eaten mainly during spring and early summer, when young nettle buds are collected.Today, nettle soup is mostly eaten inScandinavia,Finland,Iran,Ireland, andEastern Europe, with regional differences in recipe; however historically consumption of nettles was more widespread.
Nettlestewwas eaten by inhabitants ofBritainandIrelandin theBronze Age, 3000 years ago.The consumption of young stinging nettle inmedieval Europewas used medicinally, primarily as a diuretic and to treat joint pain andarthritis,diabetes, acne,anemia,hay fever, and as a blood purifier.VariousNative Americantribes have used stinging nettles for centuries, including theLakotausing the root for stomach pain, theOjibwausing the stewed leaves for skin issues and used it to fightdysentery, thePotawatomiusing the roots for fever reduction, and theWinnebagoused nettles for allergy symptoms.
Stinging nettles are known to have a high nutritional value, including calcium, magnesium, iron, and vitamins A and B.Historically, one of the easy ways of consuming nettles is either through a soup or a tea because the boiling water deactivates the nettle from stinging.
There are regional and cultural differences for recipes for Nettle soup.
One of the local traditional dishes is a nettle and fish soup in theFinnishmedievaltown ofPorvoo.
A typical Swedish recipe for nettle soup (nässelsoppa) involves firstblanchingthe nettles, and then straining them from the liquid.The liquid is then strained again to remove the dirt (pieces of sand or gravel) from it. Then arouxis made, with butter and flour, onto which the "nettle water" (the water in which the nettles were blanched) is poured. The nettles are chopped very finely, or puréed, together with the other ingredients, which typically includechives(orramsonorgarlic), andchervilorfennel. The chopped or puréed nettles and herbs are then put into the nettle water, brought to a boil, and then left to simmer for a few minutes. The soup is commonly served with sliced boiled eggs or crème fraîche, and occasionally with poached eggs.
A Native American stinging nettle and squash soup recipe, provided by theNorthwest Indian College, consists of stinging nettles,acorn squash, broth, garlic, onion and oil.The squash is cut, de-seeded and roasted. In a separate pot, the onions and garlic are sautéed until translucent, and then the squash and nettles (which can be cooked or fresh nettles) are added. Together they all cook in the pot for 20 minutes, then finished in a blender.
There is a nettle soup recipe from theMazandaran provinceof Iran.There are variations on the ingredients for this soup recipe, however all of the recipes include stinging nettles, garlic, onion, chickpeas, turmeric, rice, lentils, greens, oil and either pomegranate paste orpomegranate molasses.Optional ingredients can include other types of beans (pinto beans, fava beans), beets, butternut squash, other types of greens (local northern Iranian herbs zolang and anarijeh, spinach, Persian leek, cilantro),The water that the nettles are cooked in (for preparation of the soup) is saved and used as a drinking tea, for medicinal purposes.
Irish nettle soup recipe includes nettles, potatoes, cream, leeks, onions, butter, and broth.Typically nettle soup in traditional Irish culture is consumed in lateSpring(April and May) and is associated with purifying blood, reducing rashes, "keeps therheumaticsaway", and adds vitamins to the diet.
ThePontic Greeks, who originate from Turkey, make nettle soup with leeks, onions,bulgur, garlic, and hot peppers.In thePonticlanguage, this soup is calledkinteata.
Ukrainian nettle soup (green borsht)recipes include onion, carrots, potatoes, dill, and nettle; cabbage is often added to increase nourishment. It may either be vegetarian or cooked with meat broth and Ukrainian nettle soup is served with a sliced boiled egg and a spoon ofsmetana (dairy product).It is usually cooked with fresh nettle in the late spring. The Ukrainian nettle soup is a variation ofSorrel soup.
The traditional RussianShchiin the spring is prepared with the first spring greens, including sorrel, orache and nettle. Such Shchi is called "green".