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Montenegro

Montenegro: Crnogorska corba od kopriva (Montenegrin nettle soup)

  • 600 grams young top shoots of nettles, well washed

  • salt
  • Butter for sauteéing
  • 50 grams round-grain rice, cooked
  • 2 potatoes, diced small
  • 1 bunch spring onions, coarsely chopped
  • 1 liter water

Pick the nettles wearing rubber gloves. Sweat the nettle tips, sprinkled with a little salt and water, in a lidded pan until just limp. Pound them to a paste in a mortar, or process to a puree with a food processor or stick mixer.

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