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Countess Morphy

Krapivnie Shchi

Young Nettle Soup

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Recipes of all Nations
Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Ingredients

  • 1½ lbs. of young nettles
  • 1 lb. of sorrel, veal,

Method

Proceed as in above recipe, adding the blanched nettles and sorrel to the stock. The sausages, previously fried or boiled, are cut in inch lengths and added to the soup ½ an hour before serving.

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