Stinging nettles get their sting from tiny hairs on the leaves, which break down with heat; once boiled, nettles will not sting your hands or tongue. Rice gives the soup body, and cornmeal thickens it. Wear gloves while gathering and washing the nettles, before they go into the pot.
Wearing gloves, pick only the fresh top leaves; the larger, tougher lower leaves can make the soup bitter. Discard the thick stems and wash the leaves twice in plenty of water.
Add the leaves to boiling water and boil for 5 minutes, until they turn dark green and lose their sting. Drain them, reserving the cooking liquid in a bowl, and roughly chop the leaves.
Melt half the butter in a pot and sauté the onion until translucent.
Add the rinsed rice and stir for 2 minutes, then pour in the reserved cooking liquid and the remaining water. Add the chopped nettles and salt. Cook over low heat for 15 minutes, until the rice begins to break down.
In a separate bowl, whisk the cornmeal with 100 ml of cold water until smooth. Pour it into the soup while stirring, then boil for 5 minutes.
Melt the remaining butter with the red pepper flakes and drizzle it over the soup before the flakes darken.
Always wear thick kitchen gloves when sorting and washing the nettles; their sting goes away only with cooking, not with rinsing in cold water.
Isırganı ayıklarken eldiven şart. Haşlama suyunu atmayın, çorbaya o su gidince tat çok daha dolu oluyor. Mısır ununu bir kepçe çorbayla ezip öyle kattım, doğrudan serpince anında topak yaptı ve çorbanın içinde un parçaları kaldı.
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