Nettle cabbage soup with egg

This light summer soup requires only the most readily available vegetables and some succulent grass growing in each area.

Ingredients

• Potato 2 pieces
• Onion 1 piece
• Carrot 1 piece
• Chicken or vegetable broth 1 500 ml
• Vegetable oil 2 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Nettle leaves 3-4 handfuls
• Eggs 1-2 pieces

Directions

1. Peel and dice the potatoes and onions, medium and small, respectively.
2. Peel the carrots and cut them into thin slices. Bring the broth to a boil.
3. Pour the potatoes into a saucepan and cook until soft for 7-8 minutes.
4. Heat vegetable oil in a skillet. Saute the onions and carrots until soft, 5-6 minutes.
5. Rinse the nettles well under cold water, peel off tough stems and chop finely.
6. Use only the top young leaves of the nettle.
7. Pour the roast and nettles into a saucepan, add salt and pepper to taste, stir and cook for 1–2 minutes.
8. Beat the eggs with a fork and pour into a saucepan, stirring constantly. Cook the soup for another 1 minute.