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Nettle Soup with Rice and Mushrooms

Nadia GalinovaNadia Galinova
Nettle Soup with Rice and Mushrooms
Image: Yordanka Kovacheva
1 / 3
Preparation20 min.
Cooking50 min.
Тotal70 min.
"A vegetable soup is never unnecessary"


  • nettle - 3.5 oz (100 g)
  • parsley - 3 stalks
  • mushrooms - 7 oz (200 g)
  • rice - 2 handfuls
  • onion - 1 medium - sized onion
  • garlic - 1 - 2 cloves
  • broth - 1 cube (beef, chicken or mixed)
  • celery - 1 stalk (add some leaves)
  • oil - 5 tbsp.
  • sweet potatoes - 3.5 oz (100 g)
  • butter - 4 tbsp.
  • For the thickener
  • yogurt - 4 tbsp.
  • yolks - 2 pcs.
  • black pepper - 2 pinches
  • salt - 1 pinch

How to cook

This is a very tasty and easy to make nettle soup that satiates and warms you up.

Prepare all of the vegetables for the soup in advance. Wash and immerse the nettle in boiling salted water for about 4-5 minutes. Strain them well and finely chop the nettles.

Save some of the water to add to the broth.

Peel and cut the sweet potatoes it into cubes. Finely chop the garlic, onion and celery or grind them in a blender.

Cut the cleaned mushrooms. Heat the oil and fry the onion, garlic and celery in it, then add the sweet potatoes.

Fry them for 3-4 minutes, then add the mushrooms and butter. After they are fried briefly, pour a liter and a half of the hot broth, by also adding a little water from the nettles. Season with salt.

Boil the vegetable soup for about 20 minutes. Then add the nettles and chopped parsley, as well as the washed rice.

Boil until the rice is ready and allow the soup to cool. Thicken it with beaten egg yolks and yogurt, sprinkled with salt and black pepper.

The nettle soup with rice and mushrooms is ready.


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