We first prepare the nettles, which we choose carefully from impurities and wash them in several waters.
We put a pot on the fire with a little water and when it boils we add a little salt and the nettles. Bring to a boil and drain the nettles, keeping the juice.
In the hot oil, heat the grated carrot on a large grater, then, when the carrot has softened slightly, add the onion. When the onion has become translucent, put the diced chicken breast, and when it turns white, add the diced bell pepper.
Quench with the juice in which the nettles were boiled.
When it starts to boil, add the drained nettles and finely chop the rice. When the rice and vegetables are cooked, add the cabbage juice that I boiled separately, to taste, pepper and salt only if needed. If necessary, fill with water to obtain the desired consistency.
Bring to a boil and add the larch.
Beat eggs in a bowl and add 2-3 tablespoons of hot soup juice. Pour over the soup and mix. We stop the fire.
We serve hot soup.