Green borscht with nettles: recipes with photos

Borscht with nettles is a healthy first course with an interesting taste, which is prepared and loved by a large number of people. The ideal time of year for cooking it is considered to be late spring, when the greens are still young and contain the maximum amount of useful elements.

Borscht with nettles is often called “green”, since this is the color it acquires after adding the stinging plant.

How to cook borscht with nettles

There are a lot of recipes for making incomparably delicious borscht with nettles. Almost each of them, in addition to grass, includes potatoes and eggs; the dish can also be cooked with the addition of sorrel, beets and tomatoes. Housewives usually use meat or chicken broth as a base, but cooking with water is allowed; some experiment and cook with kefir.

It is worth noting that any cooking technology implies compliance with the rules for selecting and preparing products. To ensure a truly rich taste of borscht, it is recommended to use only fresh ingredients without signs of spoilage or rot.The greens should be freshly cut, bright green in color, with a rich aroma.

To prepare borscht with nettles, it is advisable to adhere to the following recommendations:

1. The plant should be collected away from industrial enterprises and roads.
2. It is better not to use trunks for cooking.
3. Leaves should be doused with boiling water before cutting.
4. Add all the greens a couple of minutes before the end of cooking.

Professional chefs note that there are several secrets in cooking:

1. If you replace vegetable oil for sauteing vegetables with butter, the resulting taste will become more intense.
2. After removing the pan from the heat, be sure to let the dish sit under a tightly closed lid for a quarter of an hour.
3. If you add a little flour while stewing vegetables, the dish will become thicker.

Classic recipe for borscht with nettles and eggs

The classic recipe for green borscht with nettles and eggs contains a minimum of ingredients. The main secret of its preparation is the use of fresh and young vegetables; meat is not included in the recipe.

Required products:

• nettle – 1 bunch;
• potatoes - 3 tubers;
• carrots – ½ pcs.;
• small onion;
• egg – 2 pcs.;
• sunflower oil – 30 ml;
• spices - to taste.

Cooking process:

1. Cool hard-boiled eggs, remove shells, and cut into cubes.
2. Peel the potatoes, remove the eyes, rinse, cut into cubes.
3. Rinse the nettles under running water, pour over boiling water, and chop.
4. Peel the washed carrots and chop them on a grater.
5. Peel the onion and cut into cubes.
6. Stew vegetables in a frying pan with vegetable oil.
7. Place potato slices into boiling water and cook for 10 minutes.
8. Add sauté.
9. After a couple of minutes, add the egg crumbs and spices.
10. At the end of cooking, add chopped young herb leaves to the pan and remove from heat.

When serving on plates, you can add sour cream.

Nettle contains many useful vitamins that do not lose their qualities even after heat treatment.

Green borscht with nettles and chicken

This recipe makes the dish more satisfying and appetizing. The combination of chicken broth with a healthy plant is ideal for people who are trying to eat healthy.

Ingredients for cooking:

• chicken fillet – 0.3 kg;
• nettle – 0.5 kg;
• potatoes – 0.3 kg;
• onion – 50 g;
• carrots – 80 g;
• oil for frying – 25 ml;
• eggs – 2 pcs.;
• salt.

Step by step recipe:

1. Wash the chicken, place in a saucepan with boiling water, boil until tender, periodically skimming off any foam that has formed.
2. Peel the onion, cut into small cubes.
3. Grind the peeled carrots using a coarse grater.
4. Fry vegetables in vegetable oil.
5. Remove stems and damaged leaves from nettles, scald with boiling water, and cut into pieces.
6. Peel the potatoes, wash them, chop them into small cubes, add to the chicken 20 minutes before cooking.
7. After boiling, add the frying mixture to the borscht, after 3-5 minutes add herbs and spices.
8. Bring the dish to a boil and remove from heat.
9. Boil the eggs, peel, cut lengthwise into two parts, add when serving.

To make the dish dietary, it is advisable to use chicken breast when preparing it.

Borsch with nettle, sorrel and tomato

Many housewives like to cook borscht from nettles with the addition of sorrel.

For this recipe you will need the following products:

• sorrel – 200 g;
• nettle leaves – 200 g;
• tomato – 60 g;
• potatoes – 3 pcs.;
• half a carrot;
• half an onion;
• frying oil;
• egg;
• spices.

Cooking process:

1. Wash the leaves of the burning herb and sorrel well, scald them, and cut them into pieces.
2. Peel the onion and carrots and chop them into cubes.
3. Heat the oil in a frying pan, add the onion, after a couple of minutes add the carrots, after another 60 seconds. add tomato paste or fresh chopped tomatoes without skin and simmer for several minutes.
4. Pour water or broth over the roast and bring to a boil.
5. Cut the washed, peeled potatoes into slices or cubes and add to the broth.
6. After 10-15 minutes, add herbs and spices to the almost finished borscht and bring to a boil.
7. When serving, garnish the dish with half a hard-boiled egg.

Sorrel leaves will make the taste of borscht more rich and give it a pleasant sourness.

Recipe for green borscht with nettles and herbs on kefir

Kefir is most often added to dishes to add variety. The dairy product will add a special twist to the dish.

Required Products:

• boiled eggs – 4 pcs.;
• potatoes – 3 pcs.;
• onion – 50 g;
• kefir – 0.5 l;
• carrots – 100 g;
• parsley – 100 g;
• dill - sprig;
• sorrel – 100 g;
• nettle – 100 g;
• onion feathers - 100 g.

Step by step recipe:

1. Peel the potatoes, cut into slices, place in boiling water.
2. Chop the peeled carrots and onions and fry in oil until soft.
3. Send frying to potatoes.
4. Wash all the greens thoroughly, scald the main ingredient with hot water, and chop everything.
5. Pour kefir into the borscht, add chopped eggs and herbs, and add salt.
6. Cook for 3 minutes.

It is better to serve this borscht half an hour after cooking, when it has steeped.

How to cook lean borscht with nettles

If you cook green borscht with nettles in water, without adding meat products, then it is perfect for serving during Lent. The main advantage of such a first course is that it can saturate the body with vitamins, which it so lacks on fasting days.

Required Products:

• carrots – 1 pc.;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• vegetable oil – 1 tbsp. l.;
• nettle - a large bunch.

Recipe:

1. Bring water to a boil.
2. Add potato cubes.
3. Grate the carrots using a grater with large cloves.
4. Finely chop the onion, fry in oil, then add carrots to it, fry until soft.
5. Chop the nettle leaves treated with boiling water.
6. Add vegetables to the borscht and add salt.
7. After 5 minutes, add the main component and remove the pan from the heat.

For those who do not adhere to strict fasting, boiled eggs can be added to the borscht.

Borscht with nettles, beets and eggs

To give borscht a rich, bright burgundy color, some chefs use beets in its preparation.

Required ingredients:

• meat – 200 g;
• lean or butter – 30 g;
• nettle - a bunch;
• beets – 200 g;
• onion – 50 g;
• potatoes – 200 g;
• table vinegar – 25 ml;
• eggs – 2 pcs.;
• dill - for decoration;
• carrots – 100 g.

Cooking process:

1. Wash the meat, remove veins and film, cut into small pieces, boil until tender, constantly skimming off any foam that has formed.
2. Peel the potatoes, wash them, chop them into slices.
3. Wash the grass, scald it, chop it.
4. Peel the beets, grate them, and boil them in advance if necessary.
5. Chop the peeled onions and carrots.
6. Stew the beets with vinegar and 50 ml of broth.
7. Fry the onion in a separate frying pan, after 2 minutes add carrots to it, fry until tender.
8. Place potatoes in the broth, cook for 10 minutes, add vegetables, after another 5 minutes add nettles, salt and spices.
9. Bring to a boil, cover with a lid and let stand for half an hour.
10. Boil the eggs until hard, peel, cut into halves and add when serving.

Vinegar in the recipe for borscht with beets is necessary so that the dish retains its bright color

Conclusion

Borscht with nettle is an excellent fortified dish that can diversify your daily diet. Despite the “prickliness”, the grass is a source of various vitamins - A, B, E, K, and contains copper, iron, magnesium and carotene. It is worth noting that it contains more ascorbic acid than lemon and currants. If desired, you can add white cabbage, spinach, zucchini, and young beet tops to the dish, but the most popular, judging by reviews, is the recipe for nettle borscht with egg and sorrel. Greens can be used fresh, dried or frozen. It is also used to make muffins, fillings for pies and pies.

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