Brozdi, or young nettle soup, is a spring recipe from Maramureș, full of vitamins and flavor. The recipe comes from Chiș Ilișca, 83 years old, from Săliștea de Sus, and is part of the Maramureș – GastroEtnoArt collection of the Maramureș Museum in Sighetu Marmației.
🥣 Ingredients
- young nettles
- flour
- sour milk (sămătișă)
- milk foam
- 2 egg yolks
- chopped garlic
- salt to taste
Variations: beet leaves, sorrel, goosefoot, wild celery, field sorrel.
👩🍳 Preparation
Harvest young nettles, clean, wash, boil, strain and finely chop them. Make a roux from flour, sour milk and milk foam, together with two egg yolks, and pour it over the boiling soup.
At the end, add the leaves and chopped garlic, salt to taste. You can also use beet leaves, sorrel, goosefoot, wild celery or field sorrel.
📖 The story of the recipe
The recipe was given by Chiș Ilișca, 83 years old, from Săliștea de Sus, and is part of the traditional multiethnic recipes collection „Maramureș – GastroEtnoArt” published by the Maramureș Museum in Sighetu Marmației.
🔍 What’s next
If you like traditional Maramureș soups, try brozdi with goosefoot or pumpkin soup (zama de harbuz) — also recipes collected from the villages of Maramureș.
Recipe source: Maramureș Museum Sighetu Marmației – Maramureș GastroEtnoArt
Photo source: Chefi.ro / RețeteFelDeFel.ro
