There are regional and cultural differences for recipes for Nettle soup.
Fennoscandia Finland One of the local traditional dishes is a nettle and fish soup in the
Finnish medieval town of
Porvoo.
Sweden A typical Swedish recipe for nettle soup (nässelsoppa) involves first
blanching the 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 a
roux is 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 include
chives (or
ramson or
garlic), and
chervil or
fennel. 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. 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 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 or
pomegranate 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), Typically nettle soup in traditional Irish culture is consumed in late
Spring (April and May) and is associated with purifying blood, reducing rashes, "keeps the
rheumatics away", and adds vitamins to the diet.
Pontic Greeks The
Pontic Greeks, who originate in the
Pontus region of modern-day
Turkey, make nettle soup with leeks, onions,
bulgur, garlic, and black pepper. In the
Pontic Greek language, this soup is called . 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 of
smetana (dairy product). It is usually cooked with fresh nettle in the late spring. The Ukrainian nettle soup is a variation of
Sorrel soup.
Russia The traditional Russian
Shchi in the spring is prepared with the first spring greens, including sorrel, orache and nettle. Such Shchi is called "green".
Himalaya In southern Bhutan
Sisnu dal is consumed in the spring. It is made of nettle combined with
Musuri Dal. It can include garlic, chilli, potato also. == See also ==