1 kg nettles
4-5 cloves of garlic
500 ml milk
100 g sour cream
3 tablespoons flour



Clean fresh nettles and wash under running water.
Boil a large pot of water with 2 teaspoons of salt. When water starts to boil, add the nettles. Allow to boil until nettles begin to soften, then remove from pot, drain and rinse under running water.
Chop boiled nettles as a puree.
In a bowl with a little hot oil add three tablespoons of flour. Mix well, that does not make flour lumps. Add half a liter of hot milk and allow to boil until it becomes a consistent bechamel sauce.
Place chopped nettles over bechamel sauce. Add salt and pepper to taste, 4-5 cloves of minced garlic and sour cream. Allow to boil a few minutes.

Serve with fried eggs, pork scraps, porridge, french toast or serve as a garnish for steak.

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