Čorba od Koprivi

Name: Čorba od Koprivi
Yield: 4
Cuisine: North Macedonia
Ingredients: Young nettle leaves, washed (wear gloves when handling raw nettles) — 400 g (14 oz); Onion, chopped — 1; Butter — 2 tbsp; Flour — 2 tbsp; Vegetable or chicken stock — 960 ml (32 fl oz); Sour cream — 60 ml (2 fl oz); Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Young nettle leaves, washed (wear gloves when handling raw nettles) — 400 g (14 oz)
Onion, chopped — 1
Butter — 2 tbsp
Flour — 2 tbsp
Vegetable or chicken stock — 960 ml (32 fl oz)
Sour cream — 60 ml (2 fl oz)
Salt and pepper — to taste

Method

Blanch the nettle leaves briefly in boiling water for 1–2 minutes (this neutralises their sting), then drain and chop.
Melt the butter in a pot and sauté the onion until softened.
Stir in the flour and cook for 1–2 minutes.
Gradually add the stock, whisking to avoid lumps, and bring to a simmer.
Add the chopped nettles and simmer for 10–12 minutes.
Blend if a smoother soup is preferred, or leave as is.
Stir in the sour cream and season with salt and pepper before serving hot.

Introduction: A light, nourishing soup made from foraged nettles, a traditional springtime dish reflecting North Macedonia's connection to seasonal wild greens.

Cultural Background: Nettle soup is a well-loved spring dish across North Macedonia, made when young nettles are foraged from the countryside, their mild, earthy flavour offering a refreshing seasonal change after winter.

Tips: Always wear gloves when handling raw nettles, as they sting until cooked. Blanching the nettles briefly neutralises their sting and makes them safe to handle further.

Variations: Add a diced potato for extra heartiness. Use young dandelion greens as a substitute if nettles aren't available.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.

FAQs:

Q: Is it safe to eat nettles?

A: Yes, once cooked, nettles lose their sting and are perfectly safe and nutritious to eat; always handle raw nettles with gloves.

Q: When are nettles typically foraged?

A: In spring, when the young leaves are tender and at their best for cooking.