According to the nutritional value, nettle dishes are not inferior to leguminous plants. In stressful situations, nettles help maintain energy metabolism in the heart, brain and liver. Quickly removes toxins accumulated during overloads, lactic acid, urate and significantly reduce the body’s fee for experienced stress.
Nettle recipes, nettle tea, salad, scrambled eggs, cabbage soup and nettle soups. The culinary and energy value of nettle dishes.
A large amount of protein, similar in properties to human protein, the presence of vitamins and minerals make nettle an indispensable dish for tired, weakened by the disease or wounded people. Proteins in fresh nettles – up to 3%, in dried – up to 20%.
100 grams of nettle contain: 4.1 mg of iron; 1.3 mg of copper; 8.2 mg of manganese; 4.3 mg of boron; 2.7 mg of titanium; 0.03 mg nickel. Fresh nettle leaves contain vitamin C 2 times more than black currants, 2.5 times more than lemons, 7 times more than cherries, 10 times more than potatoes and apples.
Nettle contains more carotene than carrots: 30 grams of nettle greens provides the body with a daily need for carotene and vitamin C. Nettle also contains: vitamins B, K, formic acid, starch, chlorophyll, gum, glycosides, sugar, sitosterol, iron salts and calcium and others.
Nettle has powerful phytocidal (antimicrobial) properties. Therefore, it must also be used to increase the shelf life of perishable food. For example: to cover fresh fish or meat on all sides with nettles.
Fresh green leaves and young stalks of nettles are suitable for salads, side dishes, mashed potatoes, cabbage soup, soups, borscht, fish soup, making a drink, tea and the like. Nettle seeds can be used to supplement cereal or potato dishes. Nettles can be cooked, fried, salted and dried.
Before collecting nettle, be sure to protect your hands. It is more convenient to immediately bind greens with small brooms. Then you need to carefully shake each bundle and soak for half an hour in water to remove insects and various debris from it. Then it is advisable to thoroughly rinse the nettle in running water. Shake off moisture and hang in the shade with ventilation for drying and billet for future use.
The nettle recipes below give a general direction for creative culinary thought when there is a limited selection of products at hand. The recipe for pickled young shoots and nettle leaves is the same as for sauerkraut: 1 kg of nettle + 30 50 g of salt.
Nettle juice drink in the field, this is the most powerful energy support and protection for the whole human body. It is guaranteed to be free of dangerous microbes and bacteria. And while moving over rough terrain, the supply of diluted nettle juice makes it possible to restore energy consumption by the body in a timely manner, without stopping movement. Nettle juice stocks can be replenished on hops quickly and without much difficulty.
Young juicy shoots and nettle leaves, thoroughly washed, should be crushed and pour filtered water. In this case, the microbes in the water will die. Then, with clean hands or an improvised tool, carefully mash the grass so that its thick juice mixes well with water and dissolves in it. Squeeze the juice through cheesecloth or a suitable cloth. Cake can be re-filled with water and knead thoroughly in it. The resulting product must be diluted with water, filtered and poured into containers.
2 teaspoons of dried chopped nettle per 1 cup of boiling water. Insist 15-20 minutes. Or: mix the dry crushed nettle leaves with the dried fruits of mountain ash (3: 7). Pour one tablespoon of this mixture with two glasses of hot water and boil for 10 minutes. Let it brew.
The washed nettle leaves should be doused with boiling water and chopped. Add green onions, parsley, vegetable oil and vinegar, preferably apple. To salt.
300 g of nettle + onion (1 onion) + 2 eggs + salt, herbs and spices + 20 g of vegetable oil. Scalp nettle with boiling water and chop. Stew rings chopped onion, add nettles and pour over with beaten eggs. Fry and sprinkle with herbs. It is advisable to add sour cream.
Risotto with crayfish, saffron and nettle.
240 g of rice + 14 boiled crayfish + 1 bunch of young nettles + 1 tbsp. l chopped shallots + 2 pinches of saffron + butter 50 g + 1 liter of fish stock + grated Parmesan cheese 50 g + olive oil 1 tbsp. Separate nettle leaves from the stems, pour over with hot salted water, dry and chop coarsely. Crayfish clear of shell, including claws.
Melt 30 g butter in a saucepan, lightly brown chopped shallots on it. Then add the crayfish and nettle meat. Add rice to the pan and cook for 15 minutes, gradually adding fish stock. Season with a pinch of saffron, salt and pepper. Add the remaining oil, sprinkle with parmesan and mix. Serve in a deep bowl, watering with olive oil.
Nettle leaf cabbage soup.
1 kg of different greens: fresh sorrel, nettle, goose cinquefoil, spinach, cuffs, wild garlic, parsley, green onions. For broth: 1 kg of meat + carrots 1 pc + onion 1 onion + bay leaf. For dressing cabbage soup: 5-6 potatoes + 1 carrot + 3 hard-boiled eggs + some ready-made mustard + horseradish + if any: mayonnaise and sour cream.
Pour the meat with cold water. Put on fire. When the water boils, remove the foam, salt, put a bay leaf, a whole carrot and onion. Cook for 1.5 hours. Put greens in cold water and leave for 20 minutes, rinse thoroughly. Scalp nettles with boiling water. Squeeze and finely chop. Diced peeled potatoes and carrots. Rinse the remaining greens, dry and chop.
Cut the peeled eggs in half, remove the yolks. Grind them with mayonnaise, mustard and horseradish, stuffed squirrels. When ready, remove meat and seasonings from the broth. Strain. Add vegetables at 5-minute intervals: potatoes, carrots, nettles or tougher greens. After 15–20 minutes, put the rest of the greens and diced meat. Remove cabbage soup from the heat and let it brew for 10-15 minutes. Sprinkle with parsley and chives. Eggs can be consumed separately or put in a finished dish..
Green cabbage soup with nettles and stinging greens.
Young leaves of a dash and nettle 100 g + onion 1 medium onion + buckwheat (kernel) 0.5 cups + salt to taste. Scale the nettle and nettle with boiling water. Finely chop and put in a pan. Add finely chopped onions and pour 2 plates of water, those plates in which the soup will be served. Cook for 10-15 minutes. Rinse buckwheat thoroughly and pour into soup. To salt. Cook until buckwheat is ready.
Potato 2 pcs. + sour cream 2 tbsp. l + lemon juice 1 tbsp. l + carrots 1 pc + onions 1 onion + large bunch of nettle (100 g) + 0.5 bunch of dill + 0.5 bunch of parsley + salt, pepper. Peel the potatoes. Boil 0.5 liters of salted water. Put potatoes and cook until cooked. Mash potatoes. Mix.
Cut peeled onions and carrots into strips and fry in vegetable oil. Add to the pan (pot). Cut nettles and greens. Pour boiling water over nettles. Add to soup. Salt, pepper. After 2 minutes, remove the soup from the heat.
Nettle and Sorrel Soup.
300 g of young nettle and sorrel + 100 g of leek (white part) + potatoes 3 pcs + carrots 1 pc + 100 root celery + hard-boiled eggs + butter 2 tbsp. + 2 s. l flour + sour cream + salt, pepper. Scalp nettles with boiling water and drain. Peel the carrots and potatoes into strips. Leek and celery – diced.
Finely chop nettle and sorrel and dip in 1.5 liters of boiling salted water. Add carrots and potatoes. Cook for 5 minutes. Then put in a pan leek and celery. Melt the butter and fry the flour in it until golden brown. Add 2 tbsp. l hot water, stir and pour the contents into the soup. Cook another 7-8 minutes. Add seasoning. Cut the eggs in half, put in the plates and pour the finished soup.
500 g of chicken or pork, beef + 700 g of potatoes + a large bunch of young nettles (150-200 g) + 200 g of onions + salt + pepper. Cut the meat into slices. Pour in cold water. Salt and cook until tender, chicken for about 30 minutes, pork or beef for about 1 hour. Finely chop the onion. Pour boiling water over nettles, drain the water. Dice the potatoes and add it to the boiling broth. Cook for 5 minutes. Add onions and nettles. Cook until potatoes are cooked. Salt, pepper.
Based on the book Survival beyond the threshold of civilization.