Nettle soup: 3 recipes

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Let's prepare a delicious spring soup with nettles now?

Naturally, this soup is very unusual, unusual for city dwellers. But in the villages they adore him very much. Well, they often cook at the dacha.

Almost everyone remembers him from his youth. It is very good for health, so we can treat our children to it.

I have prepared several recipes for you so that you can choose the one you like best!

Use the links in the snow-white frame to quickly jump to the appropriate recipe:

How to make nettle soup

General manufacturing tips:

we collect nettles far from roads and harmful companies
For food consumption we take young leaves without stems
When collecting nettles, use gloves to avoid burns
Before cutting, the nettle must be washed and scalded
add nettles to the soup 2-3 minutes before the end of cooking

Soup with nettle, sorrel and egg

Chicken legs, wings or fillets 500 g.
Potatoes 3-4 pcs.
Onion 1 pc.
Egg - 1 pc.
Carrot 1 pc.
Nettle, sorrel 1 bunch
Salt, pepper, bay leaf

Cook chicken broth. And while it is cooking, fry the onions and carrots side by side.

Add diced potatoes to the prepared broth. Don't forget to add salt.

Cut the nettle into strips.

We wait until the potatoes are ready and place them in the soup.

Next we send nettles and sorrel.

What follows is a very fascinating technique for creating egg “threads”.

To do this, we take 1 egg, scramble it in a mug and pour it in a narrow stream into a pan of soup, stirring constantly.

The egg is immediately set in the hot broth and you get tasty and long pieces of egg.

If you don’t like them, you can boil the eggs separately, cut them into slices and add them to the soup in this form.

Still, we recommend creating egg “threads” for you.

After you have added all this, you can add bay leaf and other seasonings to taste.

Turn off the stove; the nettle does not have to boil. Let the soup sit for 20-30 minutes before eating.

The soup comes out dressed up and summery, a sight to behold! All that remains is to pour it into plates and serve with herbs and sour cream.

Nettle soup with eggs and potatoes

Nettle 200-300 g (the more, the tastier)
3 potatoes
5 eggs
milk 300 ml
greenery

We cut the nettles into small pieces or strips, as you prefer.

Scramble the eggs, but do not beat them. If desired, their number can be reduced.

Mix milk with water in a 1:1 ratio, i.e. Add the same amount of water to 300 ml of milk. We do this in a saucepan. Add salt to taste and maybe some dark ground pepper.

While we wait for the milky consistency to boil, cut the potatoes into small cubes. And as soon as the contents of the pan boil, pour it in.

Now you need to wait until the potatoes are cooked. When she has become soft, it is time to pour out the eggs.

We take our bowl with the eggs and pour them into the pan in a narrow stream.

This method will give us very noteworthy egg “threads”, beautiful and tasty.

At this step, the stove can already be turned off.

Next, chopped onions and nettles are added to the soup.

We make sure that the nettle is one hundred percent covered with milk. Cover the pan with a lid and let it brew for 20 minutes.

This is how the soup comes out. Don't be fooled by its moderate appearance - it is very tasty and necessary. Even children can eat it.

Nettle soup with meat

Beef 500 g
Potatoes 2-3 pcs.
Carrot 1 piece
Onion 1 piece
Nettle 1 bunch
Sorrel 1 bunch
Vegetable oil
Boiled reddish or snow-white beans 100 g
Boiled eggs 2 pcs
Sour cream
Salt and pepper to taste

Boil the beef until tender to obtain soft meat and rich broth.

Cut the potatoes into strips.

Finely chop the onion and grate the carrots for frying.

We wash the nettles, scald them, then take them out and let them cool.

At this time, chop the sorrel.

Chop the nettles. We take only leaves, without stems. Scalded nettle loses its pungency, so you don’t have to worry about getting burned.

Cut the boiled eggs into cubes.

Place our chopped potatoes in the broth and cook until tender.

While the potatoes are cooking, prepare the onion and carrot frying. And when the potatoes are ready, put them in the soup.

Next we send reddish beans. Salt and pepper.

Next, pour in the chopped eggs, nettles and sorrel.

Mix everything and cook for two minutes. Let the soup steep for 5-10 minutes before serving.

Nettle soup benefits and harms

Why is nettle soup so beneficial and can it cause any harm?

Nettle contains a huge amount of essential substances, vitamins and microelements, including calcium, proteins and amino acids.

This soup will help restore immunity, saturate with vitamins, strengthen bones, and reduce stress. Nettle helps improve hematopoiesis in the human body.

Its value also lies in the anti-inflammatory effect it has on joints. Nettle also cures rheumatism and gout, has a mild diuretic and choleretic effect, which means it helps our body cleanse itself.

Naturally, the concentration of the plant in the soup is not so high as to have a pronounced therapeutic effect. But it will certainly be very useful to any person.

Children can consume nettle soups from the age of 3 years.

Ladies should avoid consuming nettle soup during pregnancy. Substances found in nettle can cause uterine tone.

We hope that our selection of savory nettle soups will be useful to you. If you haven’t tried this summer and vitamin soup yet, then be sure to try it.

Nettle soup

Summer is a beautiful time when you can enjoy the freshest greens to your heart’s content, even if they are “biting” ones like nettles. Nettle is usually added to salads, pancakes or pie filling, but most often soups are made from this plant. Nettle soup will amuse you not only with its excellent taste, but also with its health benefits.

First of all, nettle is one of the record holders for vitamin content (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C - in the leaves of young nettle there is twice as much of it, than in dark currants. Nettle also contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) A, B1, B5, E and K, beta-carotene and minerals such as potassium, calcium, iron and manganese. Thanks to this, nettle unsurpassedly strengthens the immune system, restores blood clotting (in the internal environment of the human and animal body) , improves vision and has anti-inflammatory properties. It should be noted that nettle does not lose all these medicinal characteristics during heat treatment - isn’t this a reason to prepare an appetizing and necessary nettle soup for the satisfaction of the whole family?

The “biting” grass should be collected in environmentally friendly areas far from highways and street yards. If nettle grows in abundance in your garden plot, you are very lucky. To prevent the plant from “stinging” you, use gardening gloves; in this case, it is best to collect young nettles, the leaves of which are the most tender and not as stinging as those of the old ones. You only need to pick the leaves from the tops of the stem, after which you need to scald them with boiling water so that the greens no longer burn the skin.

Read also: Warm salad with mushrooms

From nettle you can make both a vegetarian soup using water or vegetable broth, and a meat version of the soup using chicken, lean pork or beef. Potatoes, carrots, onions, cabbage, mushrooms and beans are usually added to nettle soup, but the options for making this dish are limited only by your imagination - you can add processed cheese to the soup, making it creamy, or seafood (shrimps and mussels), turning the soup into a real gastronomic masterpiece. In soups, nettle mixes well with other greens, such as sorrel, spinach, dandelions, parsley, dill, green onions, quinoa, etc. The more greens you add to the soup, the more healthy your dish will be. Nettle, like other greens, should be added to the soup at the very last place, a couple of minutes before it is ready, in order to preserve all its beneficial characteristics. When you calculate the required amount of greens for soup, keep in mind that nettle boils down significantly. Nettle soup is perfectly complemented by sour cream and chopped boiled eggs. And now “Culinary Eden” brings to your attention a selection of delicious recipes for this wonderful soup.

Chicken soup with nettles

Ingredients:
400 g chicken meat,
250-300 g nettles,
3-4 potatoes,
1 onion,
1 carrot,
1/2 tablespoon flour,
5 green onions,
vegetable oil,
salt and ground dark pepper to taste,
sour cream and boiled eggs for serving.

Preparation:
Place chicken fillet in a saucepan and pour in 1.5 liters of water. Cook until tender, about 20 minutes, then remove the meat and divide it into pieces with your hands. Add diced potatoes to the broth and cook for 15 minutes. Fry chopped onion and grated (or finely chopped) carrots in vegetable oil for 5-7 minutes. Stir in flour and add to soup, cook for about 10 minutes. Pour boiling water over the nettles and chop them together with green onions. Add the herbs and chicken to the soup, add salt and pepper to taste and cook for a few more minutes. Remove the pan from the stove and let the soup simmer, covered, for 10-15 minutes. Serve the soup with sour cream, adding boiled eggs (halved or chopped).

Nettle soup with green peas

Ingredients:
300 g beef or lean pork,
300 g nettles,
5-6 potatoes,
2 onions,
2 carrots,
250 g canned or frozen green peas,
4 eggs,
vegetable oil,
salt and seasonings to taste,
parsley,
sour cream for serving .

Preparation:
Peel one onion and cut into 4 parts. Peel and cut one carrot into several pieces. Place the washed meat in a saucepan along with vegetables and add 1.3 liters of water. Cook until the meat just comes off the bones. When the broth is ready, remove the vegetables and meat. Cool the meat and cut into pieces. Add chopped potatoes to the bubbling broth and cook for 15-20 minutes, then add onions and carrots fried in vegetable oil until soft. Add the roast to the soup along with the green peas and cook for another 5 minutes until the potatoes are soft. Add scalded and crushed nettles and previously beaten eggs - they need to be poured into the soup in a narrow stream, stirring continuously. Salt and add spices to taste. After a couple of minutes, remove the soup from the heat and let it steep for about 10 minutes. Sprinkle the soup with chopped parsley and serve with sour cream.

Greenish soup of nettle, spinach and sorrel with beans

Ingredients:
1 cup of dried beans,
1 bunch (100 g) of nettles,
1 bunch (100 g) of spinach,
1 bunch (100 g) of sorrel,
2-3 potatoes,
1 carrot,
1 onion,
2 liters of broth (vegetable or mushroom) or water,
4 bay leaves,
6-7 peppercorns,
2-3 green onions,
3 cloves of garlic,
salt to taste,
several sprigs of dill,
sour cream for serving.

Preparation:
Soak the beans overnight (that is, in the dark) and boil in lightly salted water until tender. Scald the nettles with boiling water and finely chop them along with the spinach and sorrel. In a saucepan, bring the broth or water to a boil (you can take the broth in which the beans were cooked, adding an additional amount of water), add the potatoes cut into cubes and cook for 10 minutes. Add finely chopped onion, grated or chopped carrots, bay leaf and aromatic peppercorns. Cook for 10 minutes, then add the beans and cook for another 10 minutes. 2-3 minutes before readiness, add chopped herbs to the soup. Salt the soup to taste, add the garlic passed through a press and stir. Sprinkle the soup with green onions and dill and serve with sour cream.

Nettle and celery soup

Ingredients:
300 g nettles,
4-5 stalks of celery,
500 g potatoes,
1 onion,
1.5 liters of broth,
4 bay leaves,
dill,
vegetable oil,
salt and spices to taste,
sour cream or heavy cream for serving.

Preparation:
Bring the broth to a boil, add chopped potatoes and bay leaf. Cook for 20 minutes. Add chopped celery and chopped onion fried in vegetable oil until golden brown. Cook for about 5 minutes until the potatoes are tender. Remove the bay leaf from the soup, add the previously scalded and chopped nettles and after 2-3 minutes remove the soup from the stove. Using an immersion blender, puree the soup until smooth. Salt and add spices to taste. Serve the soup with sour cream or heavy cream, sprinkled with chopped dill.

Nettle soup with melted cheese

Ingredients:
300 g of nettles,
2 huge potatoes,
2 processed cheese,
1 small onion,
3 cloves of garlic,
vegetable oil,
dill,
salt and coarsely ground dark pepper to taste,
boiled eggs for serving.

Preparation:
Cut the potatoes randomly, place them in a saucepan and pour in 1 liter of water. Lightly salt and cook until done. Heat vegetable oil in a frying pan and fry the onion, cut into half rings, until golden brown. 5-7 minutes before the potatoes are ready, add processed cheese to the pan, stirring constantly until they are one hundred percent dissolved. After a couple of minutes, add the fried onions and the previously scalded and chopped nettles. Remove the soup from the stove, add salt and pepper to taste. Stir with garlic passed through a press. Pour the soup into bowls, add chopped boiled eggs, sprinkle with chopped dill and serve.

Use our recipes to prepare a tasty and healthy nettle soup, and it will certainly become one of your favorite dishes. Bon appetit!

Soups with nettles

Greenish soup with buckwheat

chicken broth – 2-3 l; buckwheat – 75-100g; sorrel – 1 bunch; dill - several sprigs; green onions – 1 bunch; nettle (leaves) – 1 bunch; potatoes – 3-4 pcs.; salt - to taste; sour cream - to taste; egg (boiled).

Soup with nettles, nettles and green peas

water – 1.5 l; potatoes – 2 pcs.; carrots – 1 pc.; onions - 1 onion; nettle (young) – 1 bunch; remove – 1 bunch; green peas (frozen) – 1/2 cup; processed cheese (soft) – 2-3 tbsp; salt - to taste.

Nettle soup with eggs

water (or broth) – 1.5 l; young nettle – 1 bunch; potatoes – 2-3 pcs.; carrots – 1 pc. (small size); onions – 1 pc.; testicle – 1 pc.; salt - to taste; citric acid - on the tip of a knife; for serving: sour cream; greenery.

Country soup with nettles and potato dumplings

for dumplings: potatoes (boiled) – 2-3 pcs.; testicle – 1 pc.; flour – 1-2 pcs.; salt, spices - to taste; for broth: nettle (leaves); leftover shish kebab - to taste; carrots – 1 pc.; onions – 1 pc.

Millet soup with Jerusalem artichoke and young herbs

Jerusalem artichoke – 120g (4-5 medium tubers); carrots – 1 pc.; young greens (nettle, early garlic with greenish feathers, sorrel and parsley) – 1 bunch about 50g; water – 2-2.5 l; millet – 1/3 cup; smoked meat with a layer of lard - about 100g; salt, black

Greenish soup with mushrooms

chicken necks – 9 pcs.; water – 4 l; potato; carrot; whine; nettle;

section: Vegetable soups

Vegetable soup with nettles

water (or vegetable broth) – 2.5-3l; potatoes – 4-5 pcs.; onions – 2 pcs.; carrots – 1 pc.; fresh nettle – 2 huge bunches; egg (white) – 1 pc.; salt - to taste; dill, parsley - to taste

section: Vegetable soups

Wild Greens Soup

greens (nettle, quinoa, cow parsnip, sorrel, sorrel, plantain, mallow, fireweed, trefoil), potatoes.

section: Vegetable soups

Nettle or sorrel soup

potatoes, carrots, onions, sorrel, nettle.

section: Vegetable soups

bentgrass soup

greens (nettle, hogweed, sorrel, sorrel, shamrock, etc.), potatoes, onions, carrots, sour cream or curdled milk, salt, pepper, bay leaf, sugar.

section: Vegetable soups, Vegetarian cuisine

Sorrel, nettle and potato soup

sorrel, young nettle, potatoes, carrots, onions, dill, salt, ground dark pepper, water.

section: Vegetable soups

Nettle and bean soup

young nettle leaves, beans, vegetable oil, onion, water, dill, salt, ground pepper.

section: Bean soups

Soy milk soup with nettles

soy milk, young nettles, potatoes, carrots, onions, garlic, water, pepper, salt, herbs.

section: With soy milk

Nettle soup

nettles, potatoes, onions, carrots, butter, parsley and dill, sour cream, meat broth or water, salt, spices.

section: Vegetable soups

Armenian nettle soup

nettle, meat broth, onions, rice, potatoes, salt, spices.

section: Vegetable soups

Green soup with cheese

spinach, nettle, green onions, rice, feta cheese (grated), egg, sour milk, vegetable oil, salt, parsley, dill, mint.

section: Vegetable soups

Potato soup with corn and nettles

potatoes, corn (milk), nettle, green onion, celery (root), butter.

section: Potato soups

Nettle and sorrel soup

meat broth, potatoes, carrots, sorrel (fresh), nettle (fresh), green onion, egg (boiled).

section: Vegetable soups

Nettle soup

beef with bones, nettle (young), sorrel, carrots, parsley, onions, leeks and celery, flour, fat, eggs, sour cream, water, salt, .

section: Vegetable soups

Chicken soup with fresh nettles

chicken, allspice, black, bay leaf, salt, potatoes, nettle (fresh), cilantro, parsley, dill (greens), carrots, onion, celery (stem), green onion, black pepper (freshly ground), juice, egg , .

section: Chicken soup

Nettle soup puree

nettle, wheat flour, butter, .

section: Cream soups, Vegetable soups

Cream soup of nettle and wild garlic

water, milk, bouillon cube (vegetable), potatoes, garlic, onions, leeks, nettles, wild garlic (greens), salt, dark pepper (ground), .

section: Vegetable soups, Cream soup

Potato puree soup with nettles and wild garlic

potatoes, nettles (young), butter, shallots, celery (trunk), vegetable broth, crème fraîche (or sour cream), wild garlic, .

section: Potato soups, Cream soups

Vegetable soup with nettle and sorrel

tarragon 3 (stem), sorrel, nettle (young), vegetable broth, potatoes (young), onion, carrots, lemon, vegetable oil, .

section: Vegetable soups

Soup with nettle and bulgur

nettle, onions, vegetable oil, potatoes, bulgur, salt, pepper, parsley, dill, .

section: Vegetable soups, Cereal soups

Fennel and nettle soup with cream

nettles (young leaves), onions (snow-white, large), ghee, fennel (large), potatoes (large), vegetable broth or water, cream (fat), salt, dark pepper (freshly ground), .

How to cook nettle soup - 7 most delicious recipes

Some may be intimidated or confused by the very phrase “nettle soup”, but in essence this is a very exciting and very tasty dish that can be found in almost all restaurants in Eastern European cities. It is generally accepted that the first people to think of making nettle soup were in Bulgaria.

Nettle is rich in vitamins, micro and macro elements necessary for the normal functioning of the human body.

It is recommended to collect nettles in forests, outside of large cities, so that the toxin content in it is minimal.

The main difficulty in making nettle is to deprive it of its burning properties. Everyone does it in their own way: some use scissors, others use boiling water.

Nettle soup has a huge number of different options and recipes; some of them will be discussed below.

Recipe for nettle soup with eggs - Armenian version

In addition to its beautiful nature, Armenia is also famous for its extraordinary cuisine.

Armenians have their own variation of nettle soup, which they call ekhinjapur. One of the main differences between ekhinjapur and almost all other types of this dish is the presence of eggs in it.

The potatoes need to be washed, peeled and cut into cubes. Peel the onion and chop it into small pieces. Place the purchased ingredients in a saucepan and fill with tap water. Next put it on the stove.
At the same time, scald the nettles with boiling water and cut into small pieces; it is important to do this while wearing gloves.
The soup should cook until the potatoes are ready. Later, nettle is added to it and cooked for a couple of minutes over medium heat.
The beaten egg is added to the pan, after which there is approximately 15 minutes of waiting.

Sour cream is often added to the dish. And this is just one of the recipes for nettle soup.

Ekhinjapur will appear on the table at the beginning of spring, when everyone is so hungry for greenery. A treasure trove of vitamins and taste. One of the main dishes served in the best restaurants of Armenian cuisine was previously present in any home of an ordinary peasant.

Vegetarian nettle soup

A recipe for nettle soup often involves the presence of meat, but there are also options for vegetable eaters.

We clean, wash, cut vegetables and young nettles.

Chop the carrots and celery into cubes, and the onion into half rings. We put all this in a saucepan, fill it with water and put it on fire.

How to cook nettle soup with champignons?

Mushroom lovers also did not stand aside and rethought the method of preparing the dish. Firstly, the puree soup should be strong and thick, but not very thick, otherwise it will have to be diluted with water.

Peel the potatoes. Cut into medium-sized pieces. Place in a saucepan.
Fill with water so that it just covers the potatoes. Add salt. Boil right until done.
After the potatoes are cooked, pour out the water. Ceiling it.
Chop the onion into small pieces. Fry the onion in vegetable oil.
Add mushrooms. Add a little salt. Fry until all the liquid has evaporated.
Grind mushrooms and onions in a blender. Add to potatoes.
Pour in the cream.
Add a little salt and pepper.
Grind with a blender.
Bring to a boil, but do not boil (when heating, also bring to a boil, but do not boil).
When serving, sprinkle with herbs.

The dish will be loved especially by those who prefer thick soups.

Greenish borscht with meat

Almost everyone calls greenish borscht an invention of Mongolian cuisine. And the Tatars call this soup “avylcha әzerlәngәn yashel үlәn ashy” (approx. translation - village soup with herbs.)

This borscht is also sometimes called “sorrel soup.” It is often prepared in the spring, perhaps because at this time of year the body craves more greens.

Rinse the beef, put it in a saucepan, fill it with 2 - 2 and a half liters of water, bring to a boil.

Remove all the foam (it’s best to do this with a slotted spoon), salt the broth, put one onion (peeled) in it and cook for about 2 hours over low heat.

Then take out the meat, cut it into portions, put it in a cup and cover. Place the chopped potatoes into the broth and boil until cooked.

Next, melt 50 grams in a frying pan. butter, fry medium-sized chopped onion until soft and add grated carrots to it. The purchased mix needs to be slightly fried, then add chopped nettle leaves to it and simmer slightly.

When the potatoes are cooked, add all the fried potatoes and cook in boiling water for 5 minutes. Pepper, salt and other spices should be added to taste (it is also recommended to constantly taste the soup to literally find their dose).

The next step is washing, drying and chopping the greens. Add it to the soup, wait for it to boil, and then cook for a few minutes.

Next, break two eggs and beat them. Pour into the soup in a narrow stream, stirring frequently with a spoon, creating a kind of funnel. Once the eggs have curled, you need to turn off the heat, put the beef back in the pan and let the soup brew

The dish is served with sour cream.

Recipe for nettle soup with sorrel, egg and stew

Making nettle soup with stew is not difficult. If you managed to prepare the dish described above, then mastering this recipe will not be difficult. All you need to do is add stewed meat to the nettle cabbage soup with sorrel and eggs.

But it’s worth paying special attention to the salt, since the stew itself is salty, and this may be enough for the entire dish.

First, boil the eggs. Sprinkle with cool water and set aside.

Peel and cut the potatoes into cubes, put them in a saucepan, add water and bring to a boil. After which we turn down the fire.

Open the stew and place it in a clean, dry frying pan. We wait until the fat begins to melt (medium heat). During this process, the stew must be divided into fibers. Then add finely chopped onion to it. Stirring constantly, fry it all until the onions are golden brown. Cover the roast with a lid and remove from the heat.

We wash the nettles and pass them through a meat grinder (you can use a blender).

Peel and cut the carrots into strips (you can grate them). Finely chop the greens and sorrel, peel the eggs and cut into cubes.

Put the roast and carrots into our greenish borscht, bring to a boil and wait for 5 minutes.

Then add eggs, nettles and herbs. Add some salt. Cook for another 4 minutes. Remove from heat.

Nettle soup with eggs and potatoes in a slow cooker

As mentioned above, there are several recipes for nettle soup with eggs. When preparing this dish, almost everyone uses a slow cooker.

Peel and cut the potatoes into small pieces.
Grate the carrots using a grater with large holes.
Pour cool water into the pan and add carrots, potatoes and onions.
Set the multicooker to “Steaming”. Set the time to 20 minutes. Boil vegetables until signal.
The nettle must be scalded with boiling water and allowed to stand for about 5 minutes, then cut into small pieces.
In a slow cooker, perform the same function with nettles as with vegetables.
Once the soup boils, add spices and salt to taste.
Beat the egg and pour it into the broth.
Boil the soup for

Nettle soup with potatoes and eggs is ready.

Dried nettle soup without meat

Here we will present a method for making nettle soup with carrots and eggs, but without using meat. The meat ingredient will be replaced with parsley.

The differences between soup and cabbage soup are essentially small: when making soup, vegetables require frying (sautéing), while in cabbage soup they are added raw.

As before, we place a pan with liters of water on the stove.
Next, you need to hard boil the eggs. After the water boils, leave it for another “Let them rest.”
During the process of boiling eggs, so as not to waste time, we peel the vegetables and then wash them.
Everything is the same as in other options, cut the potatoes into large pieces, grate the carrots on the large side of the grater and cut the onion into small pieces.
Already boiled eggs need to be filled with cold water.
After the water in the pan boils, you need to put the chopped potatoes in there and let them cook for 15 minutes.
Fry carrots and onions in a frying pan.
After about the fourth minute of frying, transfer the vegetables to the potatoes and cook again for 3 minutes.
Scald the nettles with boiling water and cut into portions. If she is not young, then it is better to refrain from using stems.
Peel the eggs and cut into cubes.
After all the procedures, put the nettle along with the eggs in a pan with vegetables, pour in the brine, add spices, finely chopped parsley and seasonings.
We wait until the soup boils. After this, leave it to cook for a couple more minutes, then remove from the stove.

So, here only a few of almost all types of making nettle soup were listed and told. Typically, such dishes are prepared not so often: once per season (spring, summer). But they definitely charge the body with the necessary vitamins.