Nettle cabbage soup

1 serving


Go through the nettle (young) and wash, lower it into boiling water for 2-3 minutes, then drop it on a sieve, let drain the water and finely chop. Simmer the mass with fat 10-15 minutes. Cut carrots, parsley, onions into cubes and save on fat. Put the chopped potatoes in the boiling broth and cook until half cooked, then add the strained nettle, fried vegetables and cook for 20 minutes, 5-10 minutes until cooked, season with salt, pepper, bay leaf and white sauce. For the sauce: melt the fat in a pan, put the flour and fry until light golden, then dilute with hot broth, stirring constantly. And cook for 5 minutes. Strain the sauce and season the cabbage soup. When serving, put 1/2 of the boiled egg, sour cream and sprinkle with herbs