Summary

Ingredients

• 2 liters chicken broth, (with meat or instant)
• 200 g nettles, boy
• 200 g spinach, fresh
• 200 g sorrel, fresh
• 1 onion (s)
• Oil, for frying
• 1 tablespoon flour
• salt
• 1 egg (s), hard-boiled
• 4 tablespoon sour cream

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Instructions

1. I often make this soup in summer - it tastes nice and refreshing and sour and does not weigh you down in the heat.
2. It is best to collect nettles with gloves and then scald them with boiling water - then it will no longer burn. Wash nettles and spinach well, cook in the boiling broth until the leaves are soft, then mash them. Wash the sorrel and cut into small pieces.
3. Chop the onion, fry with a little oil, add flour. Mix the nettle and spinach mixture with the fried onions, pour the broth over them, simmer for another 10 minutes, then add the sorrel and salt.
4. When serving, put a slice of hard-boiled egg and 1 tablespoon of sour cream in each plate.