I’ve categorized this as an early spring soup recipe because it uses one of the first edible plants to grow, as opposed to late winter soups which might use dried and pickled produce preserved the year before as their base. Historically (and still today in poorer rural households) the foods stored over winter might run out before spring had really taken hold – making the early appearance of these greens a very welcome sight indeed.

Nettles (krapiva in Russian) grow by the edge of woods, near settlements and on any kind of waste ground. Although only a fool would eat them raw, they lose their sting after a few minutes’ blanching, and have historically been put into spring soups all over Northern Europe, from Russia right across to Britain and Ireland.

Picking tips
If you’re picking them for food, use the first three to four whorls of leaves only from each nettle stem, and pick only in spring, while their laxative properties have not developed (!). Taking a firm grasp of the nettle from its underside is said to prevent stings, however I use rubber gloves, twisting or cutting the top of each stem.

Shchi iz krapivi – Nettle Soup

Large bag of nettle tops
1 large onion
1 large potato
2 tblsp flour
1tblsp butter or vegetable oil
2 bay leaves
5 black peppercorns
3 dried juniper berries
1 litre stock (vegetable, mushroom or chicken)
2 tblsps lemon juice (optional)
To serve
Smetana (sour cream)
Fresh chopped dill or parsley

First, soak the nettle tops for 10 minutes in plenty of cold water and then rinse. This process should remove any dirt, insects and debris. Next, plunge the nettles in a pan of boiling water and let them cook for 2-3 minutes. Drain and leave aside to cool.

Make the stock and add to it the bay leves, peppercorns and juniper berries. Chop the onion finely and sauté in the butter in a large covered pan until soft and translucent. At this stage, stir in the flour and cook for a further minute or so. Now gradually add in the stock, stirring all the while to prevent lumps forming. Add in the potato, peeled and finely diced (1/2cm pieces). Bring to the boil and cook until the potato is soft(about 10 minutes).

Now return to the nettles, which should no longer have their sting after the blanching process, so can be chopped. Add these now to the soup, and cook for a further 10 minutes, adding the lemon juice 2 minutes before the end, if you are using it.

Serve the soup garnished with the herbs and a dollop of smetana. Serve with potato pirozhki, blinchiki, vareniki, or simply bread.

Variations

Stir a raw egg or two into the soup a couple of minutes before serving, for a more filling dish.

Substitute half the nettles for spinach or sorrel, or make sorrel soup, which is also a traditional spring soup. Sorrel has quite a sharp but very interesting taste.

Priyatnogo appetita!