Čorba od Koprive (Čorba od koprive sa sirom)
Overview
Čorba od koprive is a Montenegrin nettle soup, eaten in spring when the first young nettles appear. The tender tops are picked with gloves, washed and blanched, then chopped and cooked with fried onion and diced potatoes in water or light stock. The soup is thickened with a little flour browned in oil or butter and enriched with milk. In the version with cheese, crumbled young white cheese or kajmak is stirred in at the end, so that it softens into the soup. The result is a mild, green, slightly creamy soup with an earthy flavour.
History
In the mountain villages of Montenegro, nettles were among the first fresh greens after the long winter, and they were valued as a spring tonic. Nettle soup appears on lists of the country's traditional soups, and it is still made at home and served in rural restaurants in spring. Older people remember it as a cheap soup of hard times, when gardens were still empty, and today it is enjoyed again as a healthy seasonal food from the hills.
Main ingredients
Young nettles, potatoes, onion, flour, milk, young cheese. The soup is built on vegetable broth with milk and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Potato soups · Cheese soups · Spinach and greens soups
Recipe
Method
- 12 min
Blanch the nettles in boiling water for 2 minutes, drain and chop.
- 21 min
Fry the onion in the oil, stir in the flour and cook for 1 minute.
- 320 min
Add the water, potatoes and nettles and simmer for 20 minutes.
- 4
Pour in the milk and heat through.
- 5
Stir in the cheese, season and serve.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
