Springs are often rainy in Romania, and this warm soup makes quite a delightful companion when the skies are gray. Although not as common as nettle purée, the soup is still a Lent favorite in many households. Again, recipe variations aren’t uncommon across Romania. Non-vegans or people who aren’t fasting serve it with a dollop of heavy sour cream. Makes 4 servings 2 pounds freshly harvested spring nettles 1 tablespoon sunflower oil 1 medium onion, thinly sliced 1 medium carrot, grated 3 tablespoons white rice, washed thoroughly 3/4 cup tomato juice 1 garlic clove, minced Lemon juice to taste Salt and pepper to taste Fresh parsley for garnish Wash the fresh nettle leaves thoroughly in cold water in a deep pot. Use rubber gloves to protect your skin from the stings. Don’t drain the water; instead, remove the nettles with a skimmer to allow any impurities to fall to the …