14th Mar 2012 - 06:43
Ingredients
750g nettle tops 500g spinach 500ml beef stock Sour cream to garnish
Preparation method
Blanch the nettle tops in fast-boiling water, drain and add them to the picked, washed spinach. Transfer to a clean saucepan and pour on the boiling stock. Allow to simmer gently for 40 mins, add more stock if required and season to taste. Ladle into soup bowls and top with a teaspoon of sour cream. Country of origin: Ukraine
Recipe courtesy of