Ingredients

  • lbs. of young nettles
  • 1 lb. of sorrel, veal, chicken or vegetable stock, a few sausages, sour cream.

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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