Krapivnie Shchi

Young Nettle Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


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


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.