<\/p>\n
\n
<\/p>\n
Nettles are among the plants heralding
\nthe advent of spring. They grow naturally,
\nnearby waters or on the outskirts of forests. Eating nettles is a well-known
\nprocedure for the detoxification of our body. The young nettle leaves are
\nusually plucked in March and early April. They are plucked manually by tearing
\nthe stalks. When we do that, it is recommended that we wear gloves since
\nnettles are extremely stingy. We recall the nettles’ irritating hairs grow long
\nbefore the nettles become mature. The nettles must be plucked in unpolluted
\nareas, which means that, for instance, we must avoid the nettles growing by the
\nside of the road, as they may have elements of exhaust gas. Having plucked the
\nnettles, you need to remove the leaves one by one and wash them thoroughly,
\nuntil no trace of dirt or sand can be detected. The nettle leaves must then be
\nput in a pot with boiling water. Bring the water to boiling point a couple of
\ntimes. Using a skimmer, take out the nettles and drain them. Traditionally, the
\njuice in which the nettles were boiled is a natural remedy. According to the
\nelders, the juice where the nettles were boiled can be drunk in the morning, on
\nan empty stomach, as a detoxification procedure. <\/p>\n
\n
<\/p>\n
Soup but also thick soup can be
\nprepared using the nettles. We need half a kilogram of nettles, two small
\nonions, a little bit of oil and a couple of garlic cloves. Wash the nettle
\nleaves several times, then put them to the boil together with the
\nfinely-chopped onions. Drain the nettle leaves, then mash them, together with
\nthe onion. Add the juice in which they boiled, obtaining a rather thick soup.
\nAdd a little bit of crushed garlic and salt to the taste. Serve immediately. <\/p>\n
\n
<\/p>\n
For the thick soup, we need half a
\nkilo of nettle, two carrots, one celeriac, a couple of fresh onion sprigs, a
\ncup of rice. Scald the nettles in boiling water, then finely-cut the carrots
\nand the celeriac. Put them to the boil with a little bit of salt. As soon as
\nthe water has reached boiling point, add the rice, the nettles and the onion
\nsprigs, finely-chopped. Fifteen minutes before the end of the boiling cycle add
\nhalf a liter of fermented wheat bran brew, which was boiled separately.
\nSprinkle minced lovage leaves on top of the thick soup. Serve immediately. <\/p>\n
\n
<\/p>\n
The nettle leaves can make the main
\ningredient for fasting dishes. They also go with sour cream, butter or even
\neggs. Boil the nettles with a little bit of salt, with a finely-chopped onion,
\nthen mash them and mix them with a little bit of oil, sour cream, butter or
\neven garlic sauce. The nettle leaves cream best goes with poached eggs and
\npolenta as a main course. In combination with rice, we can obtain a pilaff,
\nalso served as a main course. Enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Spring nettle-based recipes<\/p>\n","protected":false},"author":125,"featured_media":83019,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42520],"tags":[43258,43260,43259],"coauthors":[],"class_list":["post-174459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inside-romania","tag-nettles","tag-rice","tag-soup"],"acf":[],"yoast_head":"\n