Nettle soup

Ingredients:

• water (or vegetable broth) - 2.5-3 l
• potatoes - 4-5 pcs.
• onion - 2 pcs.
• carrots - 1 pc.
• nettle fresh - 2 large bundles
• egg - 1 pc.
• salt - to taste
• greens of dill, parsley - to taste

Cooking:

1. Young shoots of nettle washed under running water, then put in a colander, laid over a bowl, and scalded with boiling water. Leave the greens in a colander to water the glass.
2. Bring to boil water, season with salt and add the diced potatoes and cook until half-ready. Peel onion and finely chop. Carrots rinse, peel and cut into small cubes. In a frying pan, heat the vegetable oil, add the carrots and fry until the color changes (carrots should become lighter). After add the onions and fry all together until the appearance of golden color. Add the roast to the potatoes. Cover and reduce heat.
3. Nettle rather finely chopped, put in a frying pan, add a little water and put out under the lid on a small fire for 5-7 minutes. Transfer nettles to a pan with vegetables.
4. Egg white whisk a little and, constantly stirring the soup, pour a thin trickle. Hot soup pour on plates, add a spoon of sour cream as desired and sprinkle with herbs.