Čorba od koprive is a traditional Serbian soup made from young nettle leaves. Nettle is known for its high nutritional value, rich in vitamins, minerals, and antioxidants. The soup has a vibrant green color and a fresh, earthy flavor, often enjoyed in the spring when nettles are at their best. This dish is considered both a health tonic and a comfort food, often served as a light lunch or a starter.

Ingredients:

• 2 cups fresh young nettle leaves, thoroughly washed
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 potato, diced
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 4 cups vegetable or chicken broth
• 1 tablespoon flour (optional, for thickening)
• Salt and pepper to taste
• 1/4 cup sour cream or yogurt (optional, for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Nettle Leaves:

   • Wearing gloves, carefully wash the nettle leaves in cold water to remove any dirt or insects. Trim any tough stems and discard them. Blanch the nettle leaves in boiling water for about 1-2 minutes to remove the sting, then drain and set aside. Once cool, chop the leaves roughly.

2. Cook the Vegetables:

   • In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and carrot, and sauté until the onion becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute.

3. Add the Broth and Potatoes:

   • Stir in the diced potato and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.

4. Add the Nettle Leaves:

   • Stir in the chopped nettle leaves and cook for an additional 5 minutes, allowing the flavors to meld together.

5. Optional Thickening:

   • If you prefer a thicker soup, you can stir in a tablespoon of flour mixed with a bit of cold water to create a slurry, then add it to the soup during the last few minutes of cooking. Continue to cook until the soup thickens to your liking.

6. Season and Serve:

   • Season the soup with salt and pepper to taste. Serve hot, optionally garnished with a dollop of sour cream or yogurt and a sprinkle of fresh parsley.

Nutritional Information (per serving, approx. 1 cup/250g):

• Calories: ~120 kcal
• Proteins: ~3g
• Carbs: ~18g
• Fiber: ~4g

Nutritional Summary: Čorba od koprive is a low-calorie, nutrient-dense soup that is rich in vitamins A, C, and K, as well as iron and calcium from the nettle leaves. It provides a moderate amount of carbohydrates and fiber, making it a light yet nourishing option. The soup’s fresh, earthy flavor and high nutritional content make it a popular dish in Serbian cuisine, especially during the springtime when nettle leaves are abundant.