Estonia 
Nõgesesupp (Nettle Soup)
An Estonian specialty, nõgesesupp is a light, healthy soup made from young nettles. This is a spring or early summer dish, with the plant’s culinary and medicinal uses quite varied. Vitamin-rich nettles make tasty soups and enhance stews, salads, and omelets, and dried nettle leaves make a refreshing tea that is known to support joint health.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (100 g) young nettle leaves
- 1–2 Tbsp (15–30 ml) oil
- 1 onion, cubed
- 2–3 carrots, cubed
- 4–5 potatoes, cubed
- 6 cups (1.4 L) broth
- Salt and black pepper, to taste
- 2–3 boiled eggs
- Fresh dill, chopped
Directions
- Using gloves, wash the nettle leaves in boiling water, letting them stand for several minutes to reduce their bitter flavor.
- Shock the nettles under cold water and chop into small pieces.
- In a large saucepan or soup pot set over medium high heat, heat the oil and sauté the onions and carrots for 5 minutes, seasoning with salt to taste.
- After 5 minutes, add the potatoes and stir.
- Add the broth and nettles and cook over low heat until the vegetables are soft, about 15 minutes.
- Season the soup with salt and pepper to taste.
- Serve topped with chopped egg and dill.
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