Nettle green borscht

Description

The soup is easy and quick to prepare. You can use either fresh or dried nettle for borscht, just like sorrel. Many housewives dry the herbs in advance so they can treat their families not only to red borscht but also to green borscht all year round. There are various ways to prepare it, and I believe every housewife's borscht turns out unique. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Peel and cut the potatoes into pieces. Pour water into a pot, add the potatoes, and place it on the stove.

2. 2

   Step 2

   Peel the onion and carrot, chop the onion into cubes, and grate the carrot on a coarse grater. Sauté the onion and carrot in a heated skillet with sunflower oil. Add the sautéed mixture to the borscht.

3. 3

   Step 3

   Put on gloves and thoroughly wash the nettle. Rinse the nettle portions in a colander with boiling water. Separate the stems from the leaves, then finely chop the leaves.

4. 4

   Step 4

   When the potatoes are almost ready, add the nettle and cook for two minutes, then season with salt and pepper to taste. Cover with a lid, turn off the heat, and let the borscht sit for 15-20 minutes.

5. 5

   Step 5

   Meanwhile, boil the chicken eggs hard, cool them down, and peel. Serve the borscht with sour cream, boiled eggs, and fresh herbs (parsley, dill, green onions).