Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Spinach with nettles and croutons

Spinach with nettles and croutons

Spinach with nettles and croutons
Ingredients
Spinach and nettles 100, 15 onions, meat juice 75, 10 butter, wheat flour 3, egg 1 pcs., pepper and nutmeg; For the croutons: white bread 25, 25 milk, eggs 1/5 pieces, 2 sugar, butter 8.

The young spring nettles or hardened still tops summer nettle 4-5 upper leaves wash several times in cold water, then immerse in boiling water, boil for 3-5 minutes and drain.
Then, squeeze and chop with a knife or mince with a sparse grid. Just process fresh spinach.
Fold the nettle and spinach in a bowl, add the browned onions, pour meat juices and cook in a sealed container 10-15 minutes.
When the greens becomes soft, season it with salt, pepper and nutmeg, add flour mixed with butter and stir until thick warm. 
When serving put the spinach in a bowl or a porcelain salad bowl, put in the middle of a bunch of chopped egg, poached. Around lay toasted croutons of white bread.

10 comments:

  1. Looks so delicious, and HEALTHY!

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  2. Interesting, I've never eaten Nettles although I know you can. Very cool recipe I'll have to find some and try it!

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  3. I have never used nettles in a salad!

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  4. We have wild nettles growing can I use those for this recipe? Everything else we pretty much grow.

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  5. Delicious! I love your use of nettles. What a great idea! I never know what to do with them. haha. Great post!

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  6. What a delicious, unique recipe! I have never used nettles before, so I am very intrigued about this ingredient. I love discovering new, exciting recipes - and this is one of them!

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  7. Had never heard of nettles before, will have to look it up! Sounds like a really interesting recipe, now if only i can find some nettles I can try some myself at home without wasting any time. Thanks for sharing!
    xx, Kusum | www.sveeteskapes.com

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  8. I've never heard nettles before but the combination sounds delicious.

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