Nettle for Gourmets

Who hasn’t been stung by nettles? An annoying weed, you might say. But this weed also finds a place in our kitchens for tasty spring dishes.

From 100 grams of fresh leaves, you get 60 mg of vitamin C, as well as provitamin A, B group provitamins and potassium, calcium and iron. So it’s worth giving these plants a chance both in the home pharmacy and in the kitchen. Young nettles make a delicious stuffing, spinach or soup and provide your body with a vitamin bomb. However, you can only enjoy them in spring, later they are not so tasty.

Nettle soup with bacon and cheese

  • bowl of young nettles
  • 1 tablespoon of butter
  • 2 tablespoons of plain flour
  • 50 g of bacon
  • 1,5 litres of soup stock
  • salt
  • pepper
  • 200 ml of sour milk
  • 50 g of cheese

Fry the onion and bacon in butter, add flour to the onion and fry briefly. Then pour in the broth, whisk and simmer. Add the washed and finely chopped nettles and after 15 minutes add salt and pepper, finally add the sour milk.

Sprinkle with grated cheese before serving. Or you can use hard boiled egg.

Meatloaf with nettle

  • 500 g minced meat
  • young nettles (what will fit into a deep plate)
  • 1 onion
  • 2 cloves of garlic
  • 2 buns
  • a little milk
  • 1 egg
  • salt
  • pepper
  • 1 teaspoon of marjoram
  • pinch of nutmeg
  • 50 g bacon
  • butter to grease the baking dish

Chop the nettles finely, soak the sliced bun in milk. Mix all the ingredients except the bacon well and shape the dough into a doughnut, which is placed in a buttered baking dish. Cover the surface with thin slices of bacon and bake until red. During baking, baste with warm water and fat.