Nettle from ancient times used in cooking. And there is in Europe, perhaps no one national cuisine, which is not offered to meals out of it.
Nettle has a beautiful composition. It is extremely rich in salts, especially lime, contains a lot of iron (more than spinach), sulfur and potassium. Nettle Leaves - natural multivitamin concentrate, they contain carotene, ascorbic, flint, pantothenic acid and formic acid, vitamin K and others. For protein nettle is not inferior bean. She - the ultimate tool for improving the composition of the blood and cleanse the body from metabolic products.
Gather young nettles, when the leaves are tender and most are rich in valuable substances. Burning leaves is added to borscht and other soups, boil them green cabbage. You can also prepare various salads and other dishes. Before cooking the leaves are washed and usually scalded with boiling water.
Kropyvne oil
Two tablespoons of finely chopped or minced nettle leaves, mix with 100 g soft butter. Add to taste a little grated horseradish. He smeared it with oil slices of bread, you get unique and useful sandwiches.
Salad "Spring"
Young leaves of nettles and sorrel (at 250-300) and 100 g of green onions Rinse, drain and finely chop or mince. Put the mixture in a bowl, mix with chopped hard-boiled eggs in two. Season with salt, add the vegetable oil or mayonnaise. It would be nice to decorate the radish. In this salad herbs can also add plantain and dandelion leaves.
Salad with nuts
Nettles (150-200 g) Boil in lightly salted water, recline on a sieve. Walnuts (50 g) Grind and ceilings with salt, add fresh herbs (parsley is better) and chopped onions. Nuts mix with nettles, salt and pepper. This dish of Georgian cuisine.
Salad with beets
Youngbride nettles for one hour, immerse in cold water, then chop. One cup of boiled leaves, mix with some finely sliced beets (just one medium-sized beets). Then, add two cloves of crushed garlic, salt, season with mayonnaise. Get beautiful dish, rich in vitamins.
Omelet Nettle
Break two eggs and mix them with finely chopped washed nettle leaves. Add salt and pour the mixture on a hot frying pan. Serve omelette with herbs.
Cottage cheese with nettles
Wipe with 200 g of cottage cheese through a sieve, mix the mass with a glass of finely chopped nettle leaves. Add finely chopped garlic (three cloves), one teaspoon of mustard and three tablespoons of vegetable oil. This useful so-called "green cheese" variety to your menu.
Balls from nettles
Nettles (100 g) boil for 2-3 minutes in boiling water, recline on a sieve, and then mince with a knife. 200 g thick porridge mix it with greenery and form balls. Bake in the oven and serve with any sauce. So you can make good use of the remnants of porridge.
Kropyvne oil
Two tablespoons of finely chopped or minced nettle leaves, mix with 100 g soft butter. Add to taste a little grated horseradish. He smeared it with oil slices of bread, you get unique and useful sandwiches.
Salad "Spring"
Young leaves of nettles and sorrel (at 250-300) and 100 g of green onions Rinse, drain and finely chop or mince. Put the mixture in a bowl, mix with chopped hard-boiled eggs in two. Season with salt, add the vegetable oil or mayonnaise. It would be nice to decorate the radish. In this salad herbs can also add plantain and dandelion leaves.
Salad with nuts
Nettles (150-200 g) Boil in lightly salted water, recline on a sieve. Walnuts (50 g) Grind and ceilings with salt, add fresh herbs (parsley is better) and chopped onions. Nuts mix with nettles, salt and pepper. This dish of Georgian cuisine.
Salad with beets
Youngbride nettles for one hour, immerse in cold water, then chop. One cup of boiled leaves, mix with some finely sliced beets (just one medium-sized beets). Then, add two cloves of crushed garlic, salt, season with mayonnaise. Get beautiful dish, rich in vitamins.
Omelet Nettle
Break two eggs and mix them with finely chopped washed nettle leaves. Add salt and pour the mixture on a hot frying pan. Serve omelette with herbs.
Cottage cheese with nettles
Wipe with 200 g of cottage cheese through a sieve, mix the mass with a glass of finely chopped nettle leaves. Add finely chopped garlic (three cloves), one teaspoon of mustard and three tablespoons of vegetable oil. This useful so-called "green cheese" variety to your menu.
Balls from nettles
Nettles (100 g) boil for 2-3 minutes in boiling water, recline on a sieve, and then mince with a knife. 200 g thick porridge mix it with greenery and form balls. Bake in the oven and serve with any sauce. So you can make good use of the remnants of porridge.
