Green borscht with nettle
Description
Green borscht is usually made with sorrel. However, in May, a worthy substitute appears in gardens — young nettle. Despite its "sting," nettle is a source of a whole range of vitamins. Nettle contains more ascorbic acid than lemons and blackcurrants, and more carotene than carrots. In addition, nettle is rich in vitamins A, K, E, and B, as well as iron, magnesium, copper, etc. It would simply be foolish to ignore such gifts of nature, so now is the perfect time to start learning how to cook with nettle. I suggest beginning with a delicious and healthy dish — green nettle borscht. Read the recipe for green nettle borscht with photos. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Rinse the chicken breast, place it in a pot, and pour 3 liters of cold water over it. Add peppercorns, bay leaf, and slightly salt the water. Simmer over low heat for 40 minutes until the meat is cooked.
- 2
Step 2
Finely chop the peeled onion, grate the carrot on a coarse grater.
- 3
Step 3
Fry the vegetables in vegetable oil until golden brown.
- 4
Step 4
Peel the potatoes and cut them into small cubes.
- 5
Step 5
Hard-boil the eggs and cut them into cubes (tip: to hard-boil eggs, place them in cold water and cook for 10 minutes from the moment the water starts boiling).
- 6
Step 6
Remove the meat from the prepared broth. Cut it into portion-sized pieces and return it to the pot together with the potatoes. Cook for 15 minutes.
- 7
Step 7
Wash the nettles and chop them finely (use gloves to avoid burns).
- 8
Step 8
When the potatoes are fully cooked, add the nettle to the pot and cook for another 5 minutes. Then add the eggs, fried vegetables, salt, and spices to the soup and cook for another 2 minutes.
- 9
Step 9
Let the soup steep, pour into bowls and serve.