6 cups chicken broth

3 medium potatoes 

2 carrots

2 medium onions

celery stalk

2 tbsp tomato sauce

3 cups stinging nettle leaves (can also sub 3 cups sorrel leaves for a different soup)

1 cup fresh parsley (optional)

1/4 cup fresh dill (optional)

Sour cream

Salt to taste

6 cups chicken broth (we used the back and wings from a spatchcocked chicken) along with the holy trinity - 1 each onion, celery, carrot and a couple of bay leaf.  Discard cooked veggies after and shred chicken if you wish to add to soup.

Peel and dice 3 medium potatoes, cook into stock.  

Dice 1 onion and shred 1 carrot.  Sauté until tender then add 2 tbsp of tomato sauce.  Add to stock when potatoes are 1/2 cooked.

Using gloves separate stinging nettle leaves from stems.  You will need about 2 cups of leaves, loosely packed.  Soak them for 1/2 hour in cold water then drain in a colander.  Pour 2 cups hot water over the leaves, then chop them roughly (the boiling water takes the “sting” from the nettle so you can handle it without gloves to chop).

When potatoes are almost done, stir the chopped nettle leaves into the soup, along with 3 chopped boiled eggs

Optional: add 1 cup chopped parsley and 1/4 cup fresh dill at the same time.  

Serve with a tablespoon of sour cream in each bowl.