Pokrzywianka – Stinging Nettle Soup

Early spring is a great time for using stinging nettle in the kitchen. Pokrzywianka – Stinging nettle soup is healthy and easy to prepare. Remember to get only top parts of the youngest nettles, away from the motorways.

For the soup I also use other herbs I find. This time it was young sorrel and lovage. I also used bluszczyk kurdybanek: ground- ivy, which is very aromatic. In Old Polish cuisine ground-ivy was as popular as parsley is nowadays (wikipedia: https://en.wikipedia.org/wiki/Glechoma_hederacea).

Stinging nettle soup served in the plate


  • 4 handfuls of nettles
  • 1 large onion
  • 1 carrot
  • leek (green parts)
  • 4-6 potatoes
  • other herbs that you find: sorrel, bears’ garlic, lovage, ground- ivy
  • salt, pepper, nutmeg
  • sweet cream

Cut onion and fry on oil or butter, after 2 minutes add chopped carrot and fry another 4 minutes.

Put vegetables to the pot, add leek and water (6-8 cups).

Add diced potatoes and boil (12-15 minutes) until they are almost cooked.

In the meantime wash nettle and herbs and cut them. Use gloves, so that the nettle didn’t burn you. Add all the greens to the pot and cook for another 5 minutes.

Season with salt, pepper and nutmeg. You can add sweet cream, I didn’t.

I eat Pokrzywianka Stinging nettle soup at least once a year, try!

For more Polish soups check this link.

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