Dish

Čorba od kopriva

Nettle soup

Čorba od kopriva is made by simmering stinging nettle, potatoes, and other vegetables in a broth. The soup is then pureed and seasoned with salt, pepper, and vinegar. It has a bright green color and a slightly tangy flavor. Čorba od kopriva is a great source of vitamins and minerals, especially iron and calcium.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Soup

Origins and history

Čorba od kopriva has been a part of Serbian cuisine for centuries. It is believed to have originated during the Ottoman Empire (14th-20th century) and was often served to soldiers and peasants. Today, it is a popular dish that is enjoyed by people of all ages.

Dietary considerations

Čorba od kopriva is a vegetarian dish that is suitable for people with dietary restrictions. However, it may not be suitable for people who are allergic to stinging nettle or other leafy greens.

Variations

There are many variations of Čorba od kopriva, including those that use spinach or other leafy greens instead of stinging nettle. Each variation has its own unique flavor and ingredients.

Presentation and garnishing

Čorba od kopriva is typically served in a bowl with a dollop of sour cream on top. It can be garnished with chopped parsley or chives to enhance the presentation.

Tips & Tricks

To make the soup more flavorful, you can add other ingredients such as garlic, onion, or lemon juice. You can also adjust the seasoning to your liking by adding more or less salt and pepper.

Side-dishes

Čorba od kopriva is often served with bread or crackers. It can also be served with other side dishes, such as roasted vegetables or a salad.

Drink pairings

Čorba od kopriva pairs well with light and refreshing drinks, such as white wine or sparkling water. It can also be enjoyed with a cold beer or rakija (Serbian fruit brandy).