Green borsch, with nettles and herbs can be cooked not only in summer but also in winter. It is great for people with high acidity, as it does not have sorrel. Green borscht cooked in the heat on the water and served cold is very refreshing.
Pick your recipe
You will need
-
- nettle (fresh or frozen);
- parsley and dill;
- green onions;
- potatoes;
- carrot;
- bow;
- eggs
- ground black pepper;
- salt;
- vegetable oil;
- broth and sorrel (optional).
Instruction manual
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 a broth and cook until fully cooked.
2
Peel one small carrot and medium onion. Grate the carrots on a fine grater, finely chop the onions and fry them in a frying pan in vegetable oil until golden brown. Rinse the greens of parsley and dill well and remove the thick stems (each of 6-7 branches), 2-3 branches of green onions, 100 grams of sorrel (if used), 400 grams of fresh nettle (previously scalded), chop all the listed ingredients. If the nettle is frozen, thaw it a little and wash it, and only then cut it. Boil 2 large chicken eggs, chop them or beat, stirring continuously. Salt and pepper to taste.
3
Add boiled carrots and onions, chopped herbs, green onions and nettles to boiling water or broth. As well as chopped eggs, if the eggs are beaten, carefully pour them into the pan. After the borsch is boiling for 5 minutes, turn off the heat - the dish is ready. Serving green borsch, with nettles and herbs on the table, add to each plate a little fresh chopped herbs and 1 tablespoon of sour cream.
note
Green borsch with nettles and herbs is contraindicated for use by people with increased blood coagulation, since nettles in this case can provoke the formation of blood clots and blood clots.
Useful advice
Do not digest green borscht, because it is gentle heat treatment that preserves all the vitamins and trace elements contained in the greens.
Related article
What to cook from frozen greens