Army Nettle Soup

Nettle soup, a healthy and nutritious soup commonly consumed in the Ordu region, is made using fresh nettle leaves. The nettle, which grows naturally in the area, forms the main ingredient of the soup. This soup is both rich in vitamins and a distinctive flavor of the regional cuisine. The distinguishing feature of nettle soup is the use of freshly harvested nettle leaves cooked together with yogurt or milk.

_{Nettle Soup} (Culture Portal)

• Fresh nettle leaves
• Yogurt or milk
• Flour
• Butter or vegetable oil
• Salt
• Water

1. Fresh nettles are thoroughly washed and separated from their stems.
2. The nettles are finely chopped.
3. Yogurt or milk, flour, and water are mixed together in a pot to form the base of the soup.
4. The chopped nettles are added and cooked over medium heat.
5. Butter is melted in a separate pan and added to the soup to enhance its flavor.
6. The soup is cooked until it reaches the desired consistency and served hot.

Nettle soup is traditionally prepared in spring and summer after fresh nettles are gathered. In Ordu cuisine, it is regarded both as a medicinal remedy and a traditional delicacy. The use of natural, vitamin-rich nettles makes the soup nutritionally significant. It is typically served hot and is a common feature on the tables of local households.