A Black Sea soup from Ordu that cooks nettles into a green, earthy bowl, the kind of regional home food served hot with bread.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wearing gloves, pick over 300 g nettles and wash them in plenty of water.
Boil the nettles in boiling water for 3 minutes, then drain.
Whisk 3 tablespoons cornmeal with 250 ml milk until smooth.
Put the milk mixture in the pot and cook for 5 minutes while stirring.
Add the nettles, 25 g butter, and salt, then cook over low heat for 12 minutes.
Blend briefly so the herb fibers do not break down too much.
💡 Tip: Blanching the nettles briefly keeps the soup color vivid.
🍽️ Serving suggestion: Serve hot with melted butter drizzled over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~172
kcal calories
6
g protein
18
g carbs
8
g fat
3.2g
Sugar
0.5g
Fiber
358.1mg
Sodium
4.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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