Soup from nettles

Ingredients:

1 tsp. fat

1 l broth or water

100 g sorrel

10 g carrots

1 onion - head

30 g green onion

1 tbsp. butter

1 tbsp. milk
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2 glass sour cream - spoons

1 PCs the egg raw . and boiled - 4 PCs

1 PCs Bay leaf

parsley

ground black pepper, salt

Nettle loop, rinse and 2-3 minute soak in boiling water, drain in a sieve, mince and saut with fat 10-15 minutes.

Carrots cut into thin strips, onion - half rings and fry in oil at the end of cooking, add the chopped green onions.

In the boiling broth or water, place the nettles, browned vegetables and simmer for 20 minutes. 5 minutes before end of cooking add the chopped sorrel, Bay leaf, salt, pepper and season with egg, beaten with milk.

Serve with boiled eggs, cut in half, sprinkle with chopped parsley and put the sour cream.

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