The pancake soup

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The pancake soup is a traditional soup prepared from pancakes. The pancake soup is mainly eaten during spring and early summer, when young sprouts of pancake are collected. Today, the ortiga soup is eaten mainly in Scandinavia, Iran, Ireland and Eastern Europe, with regional differences in the recipe; however, historically the consumption of ortigas was more widespread.

History
The herb stew was consumed by the inhabitants of Britain in the Bronze Age, 3000 years ago. The use of tender ortiga in medieval Europe was used for medicinal purposes, mainly as diuretic and to treat joint pain and arthritis, diabetes, acne, anaemia, hay fever and as a blood purifier. Several native American tribes have used pancakes for centuries, including Lakota that use the root for stomach pain, Ojibwa that use stewed leaves for skin problems and use them to fight dysentery, Potawatomi that use roots to reduce fever and Winnebago that use pancakes for allergy symptoms.

It is known that the ortigas have a high nutritional value, including calcium, magnesium, iron and vitamins A and B. Historically, one of the easy ways to consume ortigas is through a soup or tea because boiling water disables the ortiga from the bite.

Regional changes
There are regional and cultural differences in pancake soup recipes.

Scandinavia

Finland
One of the traditional local dishes is an ortiga and fish soup in the Finnish medieval city of Porvoo.

Sweden
A typical Swedish recipe for the ortiga soup (nässelsoppa) first involves whitening the ortigas and then filtering them from the liquid. Then the liquid is collided again to remove dirt (pieces of sand or gravel). Then a roux is made, with butter and flour, on which is poured the "water of the ortiga" (the water in which the ortigas are whitened). The lettuce is very finely chopped, or mashed, along with the other ingredients, which usually include onions (or ramson or garlic) and perifollo or fennel. Then, the ortigas and the herbs are put in the water of the ortiga, they are boiled and then let them boil on a slow heat for a few minutes. The soup is commonly served with eggs cooked in slices or crème fraîche, and occasionally with scalped eggs.

Native American
A soup recipe from the native Americans of the ortiga and pumpkin, provided by the Northwest Indian College, consists of ortigas, pumpkin, broth, garlic, onion and oil. The pumpkin is cut, cleared and cut. In a separate pot, onions and garlic are skipped until they are transparent, and then pumpkins and lettuce (which can be cooked or fresh lettuce) are added. Together they all cook in the pot for 20 minutes, then end up in a blender.

Iran
There's a recipe