Nettle Soup
Ciorbă de urzici is a traditional Romanian spring dish made from young nettle leaves, pork or chicken, and soured with borș. Dressed with sour cream and egg yolks, it is a delicate, nourishing, and detoxifying soup with a mild herbaceous taste and a distinctive aroma.
Servings
4
Prep
25 min
Cook
65 min
Total
90 min
🥘Ingredients
servings
Main ingredients
For souring
For dressing
For serving
✅Dietary Compatibility
Yield
approx. 1.8 L soup
📦Storage
Refrigerator
Up to 2 days in a sealed container (reheat gently without boiling)
Freezer
Not recommended — cooked nettles and the sour cream dressing lose their texture when thawed
🥗Nutrition Facts
Values per serving (approx. 300 ml)
Calories
185 kcal
Protein
14 g
Fat
11 g
Carbohydrates
8 g
Fiber
4 g
🍷Pairs Well With
💡Variations
Replace pork with chicken or turkey for a lighter version.
Combine nettles with sorrel (50/50) for more pronounced natural acidity and less borș needed.
Fasting version: omit the meat and dressing; sour with borș and add spring vegetables and rice.