Cu un gust autentic și o aromă specifică primăverii, ciorbele de urzici cu mălai sunt un adevărat deliciu culinar care îmbină prospețimea urzicilor cu textura plăcută a mălaiului. În plus, adăugarea borșului sau a sucului de lămâie le oferă o notă acrișoară, perfectă pentru a echilibra gustul intens al urzicilor. Ambele rețete propuse aduc un omagiu bucătăriei tradiționale românești, păstrând simplitatea și valorificând ingrediente naturale, pline de nutrienți.
Prima variantă, ciorba de urzici cu mălai și legume, este o rețetă consistentă, ideală pentru o masă de prânz hrănitoare. Legumele călite aduc un plus de savoare, iar mălaiul adaugă o textură ușor cremoasă, oferindu-i un farmec aparte. Cu un adaos de leuștean și usturoi la final, această ciorbă capătă o prospețime și o aromă irezistibile.
A doua variantă, ciorba de urzici cu mălai și ou bătut, este o alegere excelentă pentru cei care preferă o ciorbă mai bogată. Ouăle bătute adăugate la sfârșit formează “zdrențe” delicate, aducând un strat suplimentar de finețe și textură. Usturoiul și pătrunjelul completează perfect aromele, transformând această ciorbă într-un preparat simplu, dar absolut delicios.
Aceste ciorbe de urzici sunt mai mult decât un preparat – sunt o invitație de a savura natura în cea mai pură formă a ei, potrivită pentru a-ți revitaliza corpul și spiritul odată cu venirea primăverii.
1. Nettle Soup with Cornmeal and Vegetables
Ingredients:
500 g fresh nettles
1 large onion, chopped
1 carrot, grated
1 small parsley root, grated
1 bell pepper, chopped
3 tablespoons cornmeal
1 liter borsch or lemon juice
2–3 garlic cloves, chopped
1 bunch of lovage
2 tablespoons oil
Salt and pepper, to taste
Preparation Method:
Preparing the nettles: Wash the nettles in several rinses of cold water to remove any impurities, then blanch them for a few minutes in boiling water. Drain them and keep the water for the soup.
Sautéing the vegetables: In a pot, heat the oil and sauté the onion, carrot, parsley root, and bell pepper until softened.
Adding the cornmeal: Sprinkle the cornmeal over the vegetables and mix well, letting it cook lightly for 1–2 minutes so that it absorbs the flavors.
Adding the water and nettles: Pour the water in which the nettles were blanched over the vegetables, add the chopped nettles, and boil for 10 minutes.
Souring and seasoning: Add the borsch or lemon juice, salt, and pepper to taste, and let it simmer for a few more minutes.
Finishing: At the end, add the chopped garlic and lovage. Serve hot for an authentic spring flavor!
2. Nettle Soup with Cornmeal and Beaten Egg
Ingredients:
400 g fresh nettles
1 medium onion, chopped
1 carrot, grated
1 small celery root, grated
3 tablespoons cornmeal
1 egg, beaten
1 liter borsch
2–3 garlic cloves, chopped
1 bunch fresh parsley
2 tablespoons oil
Salt and pepper, to taste
Preparation Method:
Preparing the nettles: Wash the nettles thoroughly, then blanch them in boiling water for a few minutes. Drain and chop them coarsely.
Sautéing the vegetables: In a pot, sauté the onion, carrot, and celery root in oil until golden.
Adding the cornmeal: Sprinkle the cornmeal over the vegetables and stir well to fry it lightly, which will give the soup a slightly creamy texture.
Cooking the soup: Add the nettles and pour water over them. Boil everything for 10–15 minutes.
Souring the soup: Add the borsch and let it simmer for a few more minutes so the flavors can blend.
Beaten egg and garlic: Pour the beaten egg in a thin stream, stirring continuously to create delicate “ribbons.” Add the garlic and season with salt and pepper.
Serving: Finally, sprinkle chopped parsley for freshness.
These nettle soups with cornmeal are rich in vitamins and bring a rustic, authentic note to traditional spring soups. Enjoy!
Why is nettle soup considered a spring-specific dish? Nettle soup is associated with spring because nettles grow naturally during this season, offering a fresh taste and being rich in nutrients. It is a healthy and traditional choice to revitalize the body after winter, thanks to its high content of iron, vitamins, and minerals.
How are nettles prepared for use in soup? Nettles must be washed thoroughly in several rinses of cold water to remove any impurities and sand. Then they are blanched in boiling water for a few minutes to reduce bitterness and soften them. The water in which they were blanched can be kept and used as a base for the soup, as it is full of nutrients.
What is the role of cornmeal in these soups? Cornmeal adds a slightly creamy texture and a subtle corn flavor that balances the intense taste of nettles. In addition, it makes the soup more hearty and filling, turning it into a complete dish.
Can I use other souring agents instead of borsch or lemon juice? Yes, you can use diluted apple cider vinegar, sour cherry plum juice, or whey to sour the soup, each bringing a unique flavor. The choice depends on personal preference and local traditions.
How can I make the soup vegetarian or vegan? The soup is already vegetarian, but to make it vegan, you can omit the beaten egg and sour cream (if included) and add more vegetables, such as bell pepper or zucchini, to increase consistency and flavor.
What nutritional benefits do nettles have and why are they recommended in the diet? Nettles are rich in iron, vitamin C, calcium, and antioxidants, making them excellent for detoxifying the body and supporting the immune system. Regular consumption of nettles can help fight anemia, reduce inflammation, and improve skin and hair health.
How can I serve nettle soup to add extra flavor? Nettle soup is served hot, alongside homemade bread or warm polenta. You can add crispy croutons, sour cream, or a drizzle of olive oil for extra texture and taste. Pickles or fresh green onions also make excellent garnishes.
Can nettle soup be stored for later consumption? Yes, nettle soup can be stored in the refrigerator in an airtight container for 2–3 days. It is recommended to reheat it over low heat before serving, to preserve its flavor and consistency.
How does the beaten egg influence the consistency and taste of the soup? The beaten egg, added in a thin stream, creates delicate “ribbons” that improve the soup’s texture and add an extra layer of finesse. At the same time, it contributes to a richer and more consistent taste, while also being an additional source of protein.
What drinks pair well with nettle soup?
Dry white wine: A Sauvignon Blanc or Pinot Grigio perfectly complements the slightly sour notes of the soup.
Țuică or pălincă: For a traditional start, a small glass of țuică is an authentic choice.
Fresh apple juice: A non-alcoholic option that brings a sweet-sour flavor, pleasantly contrasting with the soup’s aromas.
Sparkling water with lemon: Simple and refreshing, it cleanses the palate between bites.
