By Beth Jones
- 1 large bunch of nettles, roughly 3 cups
- 1 Tablespoon sunflower oil
- 1 small yellow onion, small dice
- 2 carrots, small dice
- 1 medium yellow or red beet, greens & stem reserved and root medium dice
- ¼ cup white wine
- 3 small salad turnips, greens & stem reserved and root medium dice
- 1-2 cups mushrooms, quartered
- 1 clove garlic, minced, or 1 Tablespoon minced green garlic
- 4 medium potatoes, small dice
- 4 cups vegetable stock
- 3 ramps or scallions, finely chopped
- ½ cup sorrel leaves, chopped
- Salt and freshly ground black pepper to taste
- 2 eggs, hard-boiled and diced
- 2 Tablespoons dill, chopped
- Sour cream (optional garnish)
Using gloves, thoroughly wash the nettles and remove any tough stems. Soak in a bowl of hot water for 1 minute, drain and roughly chop.
Heat the sunflower oil in a large stock pot over medium high heat. Add the diced onion, carrots and beet and saute for 2 minutes. Add the wine and saute 1 minute.
Add the turnips, mushrooms, garlic, potatoes and stock, and bring to a boil. Turn the heat down and simmer for 5-7 minutes, or until the vegetables are cooked, but not mushy.
Just before serving add the nettles, beet & turnip greens, ramps and sorrel. Season to taste with salt and freshly cracked black pepper. Serve with the egg, sour cream and dill.