Green borscht with nettle: recipes with photos

Borscht with nettle is a healthy first course with an interesting taste, which is cooked and loved by a large number of people. The ideal season for cooking it is late spring, when the greens are still young and contain the maximum amount of useful elements.

Borscht with nettles is often called "green", because this is the color it acquires after adding a burning plant

How to cook borsch with nettle

There are a lot of recipes for making incredibly tasty borsch with nettle. Almost each of them, in addition to grass, includes potatoes and eggs, and the dish can also be cooked with the addition of sorrel, beets and tomatoes. Usually, meat or chicken broth is used as the basis for the hostess, but cooking in water is allowed, some experiment and cook with kefir.

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

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

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

Professional chefs point out that there are several secrets in cooking:

1. If vegetable oil for sautéing vegetables is replaced with butter, then the taste at the output will become more saturated.
2. After removing the pan from the heat, be sure to let the dish brew under a tightly closed lid for a quarter of an hour.
3. If you add a little flour while stewing vegetables, then the dish will become thicker.

The classic recipe for borscht with nettle and egg

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 provided 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, peel, cut into cubes.
2. Peel the potatoes, remove the eyes, rinse, cut into cubes.
3. Rinse nettle under running water, pour over with boiling water, chop.
4. Peel and grind washed carrots.
5. Remove the husk from the onion, cut into cubes.
6. Simmer vegetables in a pan with vegetable oil.
7. Dip potato sticks into boiling water, cook for 10 minutes.
8. Add sautéing.
9. After a couple of minutes, add egg crumbs and spices.
10. At the end of cooking, put the chopped leaves of young grass in a saucepan, remove from heat.

When serving, sour cream can be added to the plates.

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

Green borsch with nettle and chicken

According to this recipe, the dish turns out to be more satisfying and appetizing. The combination of chicken broth with a healthy plant is ideal for people trying to eat healthy.

Ingredients for cooking:

• chicken fillet - 0.3 kg;
• nettle - 0.5 kg;
• potatoes - 0.3 kg;
• onions - 50 g;
• carrots - 80 g;
• frying oil - 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 removing the resulting foam.
2. Peel the onion, cut into small cubes.
3. Chop the peeled carrots with a coarse grater.
4. Fry vegetables in vegetable oil.
5. Remove trunks and spoiled leaves from nettles, scald with boiling water, cut into pieces.
6. Peel the potatoes, wash, chop into small cubes, add to the chicken 20 minutes before cooking.
7. After boiling, put the frying in the borscht, add herbs and spices after 3-5 minutes.
8. Bring the dish to a boil and remove from heat.
9. Boil the eggs, peel, cut in half lengthwise, add when serving.

In order for the dish to turn out to be dietary, it is advisable to use chicken breast when preparing it.

Borsch with nettle, sorrel and tomato

Many housewives like to cook nettle borsch 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 head;
• frying oil;
• egg;
• spice.

Cooking process:

1. Wash the leaves of burning grass and sorrel well, scald, cut into pieces.
2. Peel onions and carrots, chop into cubes.
3. Heat oil in a frying pan, put onion, after a couple of minutes add carrots, after another 60 seconds. put tomato paste or fresh chopped peeled tomatoes, simmer for a few minutes.
4. Cover the fry with water or broth and bring to a boil.
5. Cut the washed peeled potatoes into slices or cubes, add to the broth.
6. After 10-15 minutes, add herbs and spices to the almost finished borscht, bring to a boil.
7. Garnish with half a hard-boiled egg when serving.

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

Recipe for green borscht with nettles and herbs on kefir

Kefir is most often added to a dish to add variety. A dairy product will complement the dish with a special highlight.

Required products:

• boiled eggs - 4 pcs.;
• potatoes - 3 pcs.;
• onions - 50 g;
• kefir - 0.5 l;
• carrots - 100 g;
• parsley greens - 100 g;
• dill - a twig;
• sorrel - 100 g;
• nettle - 100 g;
• onion feathers - 100 g.

Step-by-step recipe:

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

It is better to serve such borscht half an hour after cooking, when it is infused

How to cook lean borscht with nettle

If you boil green borsch with nettle in water, without adding meat products, then it is perfect for serving during Lent. The main advantage of such a first course will be that it can saturate the body with vitamins, which it lacks so much on fast days.

Required products:

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

Recipe:

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

For those who do not adhere to strict fasting, it is allowed to add boiled eggs to borscht.

Borsch with nettle, beetroot and egg

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

Required Ingredients:

• meat - 200 g;
• lean or butter oil - 30 g;
• nettle - a bunch;
• beets - 200 g;
• onions - 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 removing the resulting foam.
2. Peel, wash, chop the potatoes.
3. Wash the grass, scald, chop.
4. Peel the beets, grate, and, if necessary, boil in advance.
5. Chop the peeled onions and carrots.
6. Stew the beets with vinegar and 50 ml of broth.
7. Fry the onions in a separate frying pan, add carrots to it after 2 minutes, fry until tender.
8. Put potatoes in the broth, cook for 10 minutes, add vegetables, after another 5 minutes add nettle, salt and spices.
9. Bring to a boil, cover, let stand for half an hour.
10. Boil the eggs until steep, peel, cut into halves and add when serving.

The vinegar in the beetroot borscht recipe is necessary for the dish to retain its bright color.

Conclusion

Borscht with nettle is an excellent fortified dish that can diversify your daily diet. Despite the "thorniness", the herb is a source of various vitamins - A, B, E, K, contains copper, iron, magnesium and carotene. It should be noted that it contains more ascorbic acid than lemon and currant. If desired, you can add white cabbage, spinach, zucchini, young beet tops to the dish, but judging by the reviews, the recipe for nettle borsch with egg with the addition of sorrel is considered the most popular. Greens can be used fresh, dried or frozen. It is also used for making muffins, fillings for pies and pies.

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