Prepared by: Roman Karpecki
Main ingredient: Stinging Nettle (Urtica Dioica)
Stinging Nettle (Urtica Dioica):
People often curse the plant for its stinging pain that it caused by the fine hairs at the base side of the nettle leaves. These hairs contain number of chemicals such as serotonin, acetylcholine, histamine. Some of these chemicals can be very irritating.
However, the plant is actually an extremely beneficial perennial that treats or can relieve a lot of health discomforts, ailments. The plant due to its antioxidant, antimicrobial, anti-ulcer, diuretic, kidney trophorestorative, astringent, hemostatic, nutritive properties benefits building blood,kidneys, weak hair/teeth/bones, urinary tract infections, arthritis, eczema. It stabilizes blood sugar, eliminates chronic headaches, lessen allergic and menopausal problems and many others.
Caution: It is recommended to test first if you are not allergic to the nettle.
The recommendation applies to all herbs when starting using for the first time.
Recipe: the recipe is actually my wife´s one. Since I got married I have learned a lot about healthy life style from her. We cook using home-made ingredients/products especially prepared from our garden harvest such as vegetables, fruit and lot of herbs of course. Our neighbours or my wife´s parents, who have a farm, support us with eggs, meat or cheese. We really appreciate we can take advantage of nature gifts and what´s more important we add nutritive values to our childrens´ and our organisms that do not contain chemicals that people consume from the products they buy in supermarkets.
The recipe of De Luxe Soup of Nettle
Yield: 4 servings
1,5 handful of nettle
1 onion; finely chopped
1 small celery
a pinch of chilli powder and pepper*
½ teaspoon salt
*you may add chilli or pepper only or no spices at all depending on your taste
First, peel root vegetables and potatoes (fig.1).
Boil the vegetables.
Boiled vegetables will be used to thicken the soup.
Don´t pour out the vegetable bouillon.
Wash the nettles and let the water drain away (fig.2).
Chop onion finely (fig.3).
Drizzle 2 tablespoons of oil in a pot over a low heat (fig.4).
Fry the chopped onion gently using high-quality oil or until softens and golden browns.
Add the washed nettles and stew into the pot and stew for about 1 minute. Add spices (chilli/pepper or ground ivy) when stirring (fig.5).
Add water and stew for about 5 min (fig.6).
Liquidize it with an immersion/stick blender. Stir the nettle mixture (fig.7).
Add boiled vegetables, vegetables bouillon (the amount depends on the thickness of the soup you demand) and liquidize all the ingredients with the immersion/stick blender again. Warm again. After a while the soup changes the colour and allows the tastes to combine. Flavour with spices and salt if not spicy enough (fig.8).
Enjoy your meal! It really tastes great. During the festivals we hold the visitors really appreciate the taste of the soup including the beneficial natural substances for the health. 🙂