Young nettle puree soup
Composition / ingredients
3
Servings:
Step-by-step cooking
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Peel potatoes and cook in 0.75 liters of salted water until tender. Do not pour out the broth. Mash the finished potatoes with a blender (or pass through a sieve), add sour cream, mix. Add the broth to the resulting mixture. Cook stirring over low heat.
Peel and finely chop the onion. Peel the carrots and grate them on a large grater. Fry onions and carrots for 5-10 minutes in vegetable oil. Add to the potatoes.
Wash nettles and greens, dry them. Finely chop the greens and add them together with nettles to the soup. Add salt and pepper to taste. After 5 min. remove the soup from the heat and you can serve.
Peel and finely chop the onion. Peel the carrots and grate them on a large grater. Fry onions and carrots for 5-10 minutes in vegetable oil. Add to the potatoes.
Wash nettles and greens, dry them. Finely chop the greens and add them together with nettles to the soup. Add salt and pepper to taste. After 5 min. remove the soup from the heat and you can serve.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Nettle - 33 kcal/100g
