fireweed and nettle soup with tender groats

fireweed and nettle soup with tender groats
 
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This recipe was uploaded
by RedfoxEstonia

 
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Ingredients

Ingredients
Method
 
  • 4 servings
  • 250 g fireweed (tender, light green shoots or tips)
  • 150 g nettles
  • 100 g stalk celery
  • 2 carrots
  • some fresh parsley
  • 1/2 cup barley groats
  • 400 ml vegetable broth
  • black pepper
  • butter and sunflower oil
  • bayleaf
  • sea salt
  • 4 boiled eggs + 4 tbsp sour cream to serve
1. wash the fireweed and nettles, tip into boiling water for a minute or two (takes away any possible bitterness.
2. chop the weeds finely
3. boil the groats until half tender. add a vegetable stock cube and bayleaf.
4. add sliced celery and carrots, boil until almost soft
5. heat some oil on a pan and add butter. add the weeds and fry for a few minutes. then add them to the soup
6. add parsley, a pinch of salt and some black pepper.

serve in heated bowls with a sliced egg and a spoonful of sour cream on top

fireweed and nettle soup with tender groats

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This recipe was uploaded by RedfoxEstonia

 
 
country style extravaganza with "forest salads". Believe me, it IS yummy! Fireweed also makes a good fresh salad with mozzarella or sandwitch topping when mashed and mixed with cream cheese and mustard seeds. But you can get more nutrients out of it in a hot soup.

Method


1. wash the fireweed and nettles, tip into boiling water for a minute or two (takes away any possible bitterness.
2. chop the weeds finely
3. boil the groats until half tender. add a vegetable stock cube and bayleaf.
4. add sliced celery and carrots, boil until almost soft
5. heat some oil on a pan and add butter. add the weeds and fry for a few minutes. then add them to the soup
6. add parsley, a pinch of salt and some black pepper.

serve in heated bowls with a sliced egg and a spoonful of sour cream on top

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