Green borscht with nettles and herbs can be cooked not only in summer but also in winter. It is great for people with high acidity, since it does not contain sorrel. Green borscht, cooked in hot water and served cold, perfectly refreshes.
It is necessary
-
- nettles (fresh or frozen);
- parsley and dill;
- green onions;
- potatoes;
- carrot;
- onion;
- eggs;
- ground black pepper;
- salt;
- vegetable oil;
- broth and sorrel (optional).
Instructions
Step 1
Take 700 grams of rich meat broth, beef or chicken, or boil the same amount of water in a saucepan. Dip potatoes (200 grams), cut into strips or small cubes, into the broth and cook until cooked.
Step 2
Peel one small carrot and a medium onion. Grate the carrots on a fine grater, finely chop the onion and fry them in a pan in vegetable oil until golden brown. Rinse the parsley and dill well and remove the thick stems (6-7 branches each), 2-3 branches of green onions, 100 grams of sorrel (if used), 400 grams of fresh nettles (pre-scalded), chop all the listed ingredients. If the nettle is frozen, defrost it a little and wash it, and only then cut it. Boil 2 large chicken eggs, chop them or whisk, stirring continuously. Season with salt and pepper to taste.
Step 3
Add sautéed carrots and onions, chopped greens, green onions and nettles to boiling water or broth. And also the sliced eggs, if the eggs are beaten, gently pour them into the pan. After the borsch has boiled for 5 minutes, turn off the heat - the dish is ready. Serving green borsch, with nettles and herbs on the table, add some fresh chopped herbs and 1 tablespoon sour cream to each plate.
