Cabbage and nettle soup
I love when nettles and greens start in the spring. I don't have to go to the market to get them, I just open the gate that leads under the house to our orchard. And then I use them with pleasure, because I know that everything is unsprayed and unpolluted ... This soup was prepared by my grandmother Milka, and otherwise she was an expert in vegetable soups - there is nothing she didn't make them from and they were all delicious! She didn't mash anything, the greens and nettles were coarsely chopped and recognizable in the plate, so I love it too! She was the only one who seasoned it with sour milk - sour cream was not to be bought in stores, so it was not used as often as it is today.
- Wash the greens and nettles (only the tops of the nettles) and cut them into pieces. Peel an onion and shorten the feathers a little. Peel a squash, grate it and squeeze the water.
- In a deep pan, fry the onion cut into rolls in oil. Add the rice and sauté it a little with the onion. Pour half of the hot water and cook until the rice is half done.
- Add nettles and greens, season, pour in the rest of the water and cook until everything is soft. Pour in the milk, boil.
- Pour into bowls and season with sour cream or sour milk. Serve immediately.
You can also make soup only from cabbage, or only from nettle, and of course it can be chopped with a stick mixer or in a blender. I left "according to my grandmother's recipe ..."