Koprivena Kasha — Bulgarian Nettle Porridge / Stew

🛒 Ingredients

• #Main Ingredients;
• 400–500 g fresh young nettle leaves — tender top shoots only
• ½ cup long-grain white rice — rinsed well.. 1 small onion — finely chopped
• 1–2 garlic cloves — minced.. 2 tbsp sunflower oil.. 4–5 cups vegetable broth or water
• #Seasoning & Herbs;
• 1 tsp sea salt — adjust to taste.. ½ tsp black pepper
• ½ tsp dried savoury (chubritsa) or thyme.. ¼ tsp paprika — optional, gentle warmth
• 2 tbsp fresh parsley — chopped.. 1 tbsp fresh dill — chopped (traditional touch)
• #Creamy Finish (Vegan);
• 2 tbsp plant cream, coconut milk, or 1 tbsp flour mixed with 2 tbsp water — for richness (optional)

👩‍🍳 Instructions

1. 1

   Prepare the nettles carefully: Wear gloves to handle fresh nettles — they sting! Rinse thoroughly under cold water. Blanch in boiling salted water for 2–3 minutes until wilted and tender — this removes the sting completely. Drain well, squeeze out excess liquid, then chop coarsely. Set aside.

2. 2

   Sauté aromatics: Heat sunflower oil in a pot over medium heat. Add onion and cook 3–4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant — do not brown.

3. 3

   Simmer with rice: Add chopped nettles to the pot, stir for 1 minute. Pour in broth or water, bring to a gentle boil. Add rice, salt, pepper, dried savoury, and paprika. Reduce heat to low, cover, and simmer 20–25 minutes until rice is very soft and stew thickens to a creamy porridge consistency.

4. 4

   Cream & finish: If you like it richer, stir in plant cream or flour slurry in the last 5 minutes of cooking — stir gently until smooth and creamy. Remove from heat, fold in fresh parsley and dill. Taste and adjust salt and seasoning.

5. 5

   Serve: Ladle hot into bowls. Drizzle with a little extra sunflower oil if you like. Enjoy warm — traditionally served with crusty bread!