Nettle Soup (Ciorbă de Urzici)

Springs are often rainy in Romania, and this warm soup makes quite a delightful companion when the skies are gray. sandra.zivkovic/shutterstock

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

Wash the fresh nettle leaves thoroughly in cold water in a deep pot. Use rubber gloves to protect your skin from the stings. Don’t drain the water; instead, remove the nettles with a skimmer to allow any impurities to fall to the vessel’s bottom before changing the water. Repeat this operation several times until the water is clear.