Springs are often rainy in Romania, and this warm soup makes quite a delightful companion when the skies are gray. Although not as common as nettle purée, the soup is still a Lent favorite in many households. Again, recipe variations aren’t uncommon across Romania. Non-vegans or people who aren’t fasting serve it with a dollop of heavy sour cream.
Makes 4 servings
- 2 pounds freshly harvested spring nettles
- 1 tablespoon sunflower oil
- 1 medium onion, thinly sliced
- 1 medium carrot, grated
- 3 tablespoons white rice, washed thoroughly
- 3/4 cup tomato juice
- 1 garlic clove, minced
- Lemon juice to taste
- Salt and pepper to taste
- Fresh parsley for garnish