Nettle borscht

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook borscht from nettles? Prepare the necessary ingredients. Hard-boil the eggs in advance. How to do this correctly, read the link at the end of the recipe.

2. STEP 2

   

   Bring water or broth to a boil in a saucepan. An article about saucepans will help you choose the ideal saucepan for soup, the link is at the end of the recipe. Peel the potatoes, wash them, cut them into cubes and place them in the saucepan. Cook the potatoes for about 10 minutes.

3. STEP 3

   

   While the potatoes are boiling, peel the carrots and beets, wash and grate on a coarse grater.

4. STEP 4

   

   Peel the onion and cut into medium cubes.

5. STEP 5

   

   Heat vegetable oil in a frying pan and fry onions, carrots and beets.

6. STEP 6

   

   Add tomato paste to the frying and stir. Simmer the vegetables for a couple more minutes, then add them to the pan with the potatoes.

7. STEP 7

   

   Wash and chop the nettles. Boil the borscht until done. Add salt and pepper to taste.

8. STEP 8

   

   When the borscht is ready, add young nettle leaves at the very end and immediately turn off the heat.

9. STEP 9

   

   Cut the eggs into slices and place portions on a plate for each person. If desired, you can add sour cream to the borscht.

10. STEP 10

    

    The borscht turns out delicious and the nettle gives it a special taste.

Comments on the recipe

Natalia M

13.10.2023

4.5

Unexpectedly, I found a recipe for nettle borscht on the website. And this comes in very handy, because I’m currently in my second harvest of nettles. A month ago we cut off the young shoots of this useful herb, and now it’s the next time. I dried some of it again and put the bunch into borscht. We always cut nettles wearing thick rubber gloves, and I also use them to wash the stems and leaves and chop them. I really don’t want to get burned). I cooked the borscht using nutritious chicken broth from homemade chicken. While the potatoes were boiling in it, I fried them. I first fried the onion until translucent, then added the carrots and fried for another five minutes. Lastly, I added beets, tomato paste and a teaspoon of sugar. Simmered with the addition of broth for 15 minutes. And 5 minutes before the end of cooking, I added nettles to the broth. I also had a few sorrel leaves, so I added that too. Shavel contains a lot of acid, which helps maintain the beautiful color of borscht. The borscht turned out great! Delicious, rich and unusual!

Shura

13.10.2023

4.9

Alisa, what a healthy and beautiful borscht you offer us, very timely, you, as always, are on time and the lifesaver here is not a recipe, but you yourself! That’s right, young nettle is tender and not stinging, it can be found everywhere, and the fact that You don’t boil the borscht after adding it - that’s very correct, you are an expert in everything and in cooking too!

Irisha

13.10.2023

4.5

Alice, what a beautiful borscht, such a rich color! I’ve never cooked with nettles before, as I understand it, after it gets into a hot liquid, the nettle stops burning completely, but it somehow stands out in taste???