Materials about Kobrin district: National kitchen

Russian cabbage soup krapivny

Way of preparation

The nettle — 300 g, water — 1,5 l, buckwheat — 50 g, rice — 30 g, potatoes — 100 g, onion — 100 g, eggs — 2 pieces, acid lemon — 5 g, parsley or a celery — 50 g, sour cream — 100 g, fennel, black pepper peas, the Touched buckwheat, the washed-out rice, potatoes, the cut onions, parsley to put salt in the boiling water or ready meat broth and to boil 10 — 12 min.

To wash out leaves of a young nettle without small stalks several times in cold water, to drench with abrupt boiled water, to cast away quickly on a colander, without allowing a nettle to start up juice, and at once small to cut. To put in broth and to cook 10 — 12 min. To fill ready Russian cabbage soup with fennel, pepper, lemon acid and at desire — garlic.  

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