160 Nettle, sorrel 50, 5 carrots, parsley 5, 20 onions, green onion 15, flour 5, 10 table margarine, eggs, 1/2 pcs., 15 cream, bay leaf, pepper, cloves and herbs.
Moved and washed young nettle dip for 2-3 minutes in boiling water, discard in a sieve, mince and simmer for 10-15 minutes with the fat.
Indigenous cut into cubes, chop the onion, fry everything on fat. For 2-3 minutes before the end sautéing add finely chopped green onions.
In the boiling broth or water to put nettles, browned vegetables, “bouquet” of the soup and cook for 20-25 minutes. 10 minutes before end of cooking, add white sauce, chopped fresh sorrel leaves, salt, bay leaf, pepper, cloves (2-3 pcs. 10 servings).
Fresh sorrel can replace canned, brine pickled tomatoes, citric acid or lemon juice mixed with grated zest and rhubarb.
Serve with eggs, hard-boiled, sour cream and herbs.