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Russian-style nettle soup

Russian-style nettle soup

Appetizers

A Russian-style nettle soup, with buckwheat, root vegetables, dill, and lemon, topped with hard-boiled egg quarters and sour cream: a springtime dish.

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Recipe from MediaWiki default, NikiWiki, CTHOE and 2 other contributors (KochWiki), adapted by Recette de cuisine · · updated on

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Dandelion soup is traditionally made in the spring, using young, tender shoots. This Russian variation combines it with buckwheat, root vegetables, and dill, and is then topped with hard-boiled eggs and sour cream.

Ingredients and directions

  • Prep time20 min
  • Cook time25 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$6.38 $1.60 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian

Ingredients

4 people
  • $3.66
  • $0.29
  • $0.21
  • $0.15
  • $0.27
  • $0.15
  • $0.76
  • $0.05
  • $0.10
  • $0.04

Decoration

  • $0.70

Prices from US supermarkets for 5 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Bring the broth to a boil and add the potato, parsley root, celery, onion, bay leaf, and buckwheat. Simmer for 10 minutes.
  2. Bring 1.5 liters of water to a boil.
  3. Remove the freshly picked nettles (using gloves), wash them, blanch them, then drain them in a colander, without waiting too long to avoid losing the nettle juice. ≈ 2 min
  4. Cut the nettle leaves into thin strips using a knife on a cutting board: they no longer sting. ≈ 8 min
  5. Add the nettles to the broth, along with garlic if you like, and let it simmer for 15 minutes.
  6. While you’re doing that, cook the hard-boiled eggs, let them cool, peel them, and cut them into quarters.
  7. Remove the soup from the heat and stir in the dill and lemon juice. ≈ 3 min
  8. Before serving, garnish with sour cream and segments of egg. ≈ 10 min

The bill

Russian-style nettle soup

  • 1 liter of vegetable stock$3.66
  • 1 potato$0.29
  • 100 g of celeriac$0.21
  • 1 onion$0.15
  • 3 tablespoons of buckwheat groats$0.27
  • Juice of 1/2 lemon$0.15
  • 1 tablespoon of chopped dill$0.76
  • 1 clove of garlic (optional)$0.05
  • Freshly ground pepper$0.10
  • salt$0.04
  • 2 eggs$0.70

Total$6.38

that's $1.60 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 liter of vegetable stock
  • 1 kg of freshly picked young nettle leaves
  • 1 potato
  • 100 g of celeriac
  • 1 sprig of parsley
  • 1 onion
  • One bay leaf
  • 3 tablespoons of buckwheat groats
  • Juice of 1/2 lemon
  • 1 tablespoon of chopped dill
  • 1 clove of garlic (optional)
  • Freshly ground pepper
  • salt
  • 2 eggs
  • 125 ml of sour cream

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