Nettle Preserved for Winter Soup
The simplest way to prepare a vitamin-rich green! Nettle preserved for winter soup contains many essential nutrients. Made using this method, it keeps most of its benefits because it isn’t heat-treated.
Updated : 18 November, 2025
Easy
More than 1 hour.
Ingredients
1000 grams
Nettle
60 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The recipe is incredibly simple, requiring only two main ingredients - nettle and salt. Use young nettles picked in the forest or countryside, away from roads. You can salt only the leaves or, as offered here, leaves together with tender young stems.
Step 2
Sort through the nettles. Thick rubber gloves work best. Be careful - sometimes nettle can sting even through them.
Step 3
Place the nettles in a large bowl. Cover with salted cold water and leave for a while. This helps remove sand, dust, and tiny insects.
Step 4
Drain the greens in a colander, rinse again under cold running water, and wait until the water drains. Pat the leaves and stems dry with paper towels to remove excess moisture.
Step 5
Chop the nettles with their stems into small pieces. Small leaves can be left whole. Transfer everything to a large bowl and sprinkle with salt.
Step 6
Mix thoroughly until the nettles release their juice. Leave for 10 minutes, then mix again.
Step 7
Wash jars and lids with baking soda and sterilize them. Pack the nettles tightly into the jars to the very top, pressing down with a spoon.
Step 8
Close the jars with lids.
Step 9
Your winter nettles are ready! Store them in the refrigerator or another cool place.
Step 10
Nettles prepared this way keep very well until winter. Late autumn or winter, open a jar of fragrant greens and enjoy a boost of spring vitamins.
Author note
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