In the spring and summer, you want vitamins. Green borsch with nettle, spinach and wild garlic is a whole pot of essential vitamins. Do not miss the opportunity - treat yourself and your loved ones to green soup with beef broth!
It is necessary
- For eight servings:
- - 300 g of beef brisket;
- - 2 potatoes;
- - 1 onion, 1 carrot, 1 egg;
- - on a bunch of wild garlic, spinach, young nettle;
- - 2 tbsp. tablespoons of vegetable oil;
- - ground black pepper, salt, sour cream.
Instructions
Step 1
Rinse the meat, set it to boil. Bring to a boil, drain, rinse the meat, return to the saucepan, fill with fresh water. Thanks to this, the broth will turn out to be less fatty, more transparent. Bring to a boil again, salt, simmer for an hour and a half over low heat.
Step 2
Peel potatoes, onions, carrots. Cut the potatoes into cubes, send to the meat, cook for 15 minutes. Grate the carrots on a coarse grater, fry in vegetable oil. Cut the onion, add to the carrot, fry together for a couple of minutes. Boil a hard-boiled egg, cool, cut into cubes.
Step 3
Wash the young nettles and cut them into small pieces. Chop the ramsons and spinach, send the greens to the pan, when the potatoes become soft, bring to a boil again. Add fried onions, carrots, chopped eggs to the soup. Salt and pepper to taste, turn off the heat, let the green borscht brew for 15 minutes, then you can serve it with sour cream.
