soup / juha / keitto

Nettle soup / Juha od koprive / Nokkoskeitto

nettle1

Growing up in two completely unrelated parts of the world, you would think we had different childhood stories to share. Instead, our happiest kid memories are the same, and almost exclusively involve the great outdoors (or the outdoors right next to our houses), and by coincidence, chasing grasshoppers. One of us has some flower-picking in the memory mix, while the other one was more of the lost in another world type, but overall we just loved being outside, along with all the other kids lucky enough to have a meadow to play in.

If someone had told you that one day you would voluntarily stuff nettle into your mouth, the little you would probably think, “wait a minute, this person is crazy”. But times have changed and, even though you probably won’t have as much fun picking it, you’ve got the smarts to pull out the gloves now. Be it the last days of the month when your bank account is getting a bit thin, a Sunday helping your parents clear the garden space for some “real” veggies, or a need to see why all the cool kids are foraging nowadays, nettle can become an unexpected friend.

At some point of our nature-loving lives, we even got this guy’s awesome “Wild herb cookbook” to help us identify free, fresh ingredients you can pick while walking in the forest. We can’t really say we have a good foraging track record, but at least nettle is something you can always easily recognize, but without a pair of gloves it’s a hassle to bring back to the kitchen.

nettle5

  • 1/2 onion
  • 2 carrots
  • 2 potatoes
  • 100 g nettle leaves
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 6 tbsp greek yogurt
  • 1 chicken stock cube
  • 1/2 luka
  • 2 mrkve
  • 2 krumpira
  • 100 g listova koprive
  • 1/4 žličice kajenskog papra
  • 1/4 žličice kurkume
  • 6 žlica grčkog jogurta
  • 1 kocka pilećeg temeljca
  • 1/2 sipuli
  • 2 porkkanaa
  • 2 perunaa
  • 100 g nokkosen lehtiä
  • 1/4 tl cayenne pippuria
  • 1/4 tl kurkumaa
  • 6 rkl paksua jogurttia
  • 1 kanaliemikuutio

nettle2

  1. Take the proper precautions when picking the nettle, a pair of regular gloves will do the trick.
  2. Once back in the kitchen after some foraging, chop the onions and carrots into rough chunks. They will be blitzed later so they don’t have to look very pretty, just make sure they are about the same size. Fry the onion and carrot on medium heat for about 8-10 minutes. In the meanwhile wash, peel and chop the potatoes into chunks.
  3. Add potatoes and enough water to cover everything. Toss in the chicken stock cube.
  4. The nettle only needs a few minutes to cook. Once the potatoes are soft, add in the nettle leaves, still wearing your gloves while you handle them.
  5. After 2-3 minutes get your blender out and blitz everything into a fine soup.
  6. Season with turmeric and cayenne pepper, adding the yogurt and swirling it through just before serving.
  7. If you still feel like playing with your food, deep fry some of the nettle leaves, and use them as crispy nettle chips for garnish.
  1. Ako krećete u berbu koprive, a i za svaki kasniji doticaj sa svježim listovima, oboružajte se rukavicama.
  2. Po povratku u kuhinju, grubo nasjeckajte mrkvu i luk. Kasnije ćete juhu izmiksati, pa se ne morate previše brinuti oko urednog sjeckanja. Pirjajte luk i mrkvu na srednjoj vatri 8-10 minuta.
  3. U međuvremenu ogulite krumpir i narežite ga na kockice. Dodajte krumpir u juhu, zajedno s dovoljno vode da prekrije povrće i kockom temeljca.
  4. Odvojite listove od stabljiki koprive i isperite ih. Kad krumpir omekša, ubacite koprivu i kuhajte samo nekoliko minuta, dok ne povene. Izmiksajte juhu štapnim mikserom.
  5. Začinite kajenskim paprom, kurkumom, po potrebi posolite i popaprite, te prije posluživanja umiješajte jogurt.
  6. Ako se želite još malo poigrati sa svojom hranom, ubacite par listova koprive u vruće ulje i poslužite ih kao hrskavi čips od koprive uz juhu.
  1. Ole varovainen kun käyt hakemassa nokkosta. Muovi tai puutarha hanskat torjuvat kivasti nokkosen pistokset.
  2. Kun pääset takas sisälle pilko sipulit ja porkkanat. Keitto soseutetaan myöhemmin niin palat voivat olla aika suuria, mutta se on tärkeätä että palat ovat saman kokoisia että ne kypsentyvät samassa ajassa. Paista kattilassa 8-10 min. Kun porkkanat ja sipulit paistuvat pese, kuori ja pilko perunat.
  3. Lisää perunat kattilaan ja täytä vedellä niin että kaikki ainekset peittyvät. Heitä mukaan yksi kananliemikuutio.
  4. Nokkonen kypsyy parissa minuutissa, niin lisää se kattilaan sitten kun perunat ovat perunat. Muista hanskat :)
  5. Keitä nokkosta 2-3 minuuttia ja sitten soseuta keitto sauvasekoittimella.
  6. Mausta kurkumalla ja cayenne pippurilla. Lisää jogurtti ja sekoita se hitaasti keittoon just ennen tarjoilua.
  7. Jos rohkeusta löytyy voit kokeilla nokkosen friteeramista.  Kuumenna hieman öljyä pienessä kattilassa. Heitä nokkosen lehdet mukaan ja anna friteeraa 30 sekuntia. Voit tarjoilla keiton päällä. 
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