Do not rush to wrinkle your nose when you hear that green borscht nettle can be delicious. Nettle is an edible herb that does not greatly affect the taste of the dish, but makes it useful. This herb has long been used to make Russian botvinya, cabbage soup, soups, sauces, salads, and stuffing for pies. Two varieties of grass are suitable for food - dioecious and stinging, and the borscht recipe contains stinging nettle.
Since nettle has a neutral taste, sorrel is often added to borsch along with it. This gives the dish a pleasant acidity. Borsch with sorrel is not useful for everyone, because for many diseases it is on the list of prohibited foods. Such prohibitions do not apply to nettles. You can add a little carrot and onion to the frying tomato juice or tomato paste for a richer flavor. They also put nettles in ordinary borscht with white cabbage.
The most delicious will be young nettles, which grow far from highways and dusty city streets. Having picked a spring bouquet of tender green twigs in gloves, you can freeze the supply of nettles for the whole year. But how to cook this burning storehouse of vitamins with your bare hands? Some housewives hold nettles while cutting with tweezers or potholders. In the recipe, you will learn the easiest and most effective way to cook from nettles and not get burned.
Taste Info Borscht and cabbage soup
Ingredients
- Potato - 250 g;
- Onion - 60 g;
- Carrots - 80 g;
- Beets - 150 g;
- Nettle - 1–1.5 tbsp. chopped nettle;
- Eggs - 2 pcs.;
- Chicken fillet(any other meat) - 300 g;
- Water - 2.5 l;
- Salt 0.5 tsp;
- Pepper;
- Greens;
- vegetable oil- 40 g.
How to cook delicious green borscht with nettle and egg
We immediately pour boiling water over the nettle, only after that it will be possible to work with it further, it will not burn hands. Let the eggs boil right away. You can also add raw eggs at the end of cooking borscht, Pouring them into hot broth and whisking at the same time with a fork near the surface of the soup. Some people like egg strings in borscht more than pieces of boiled eggs.
We cook the broth chicken breast. Cooking time is about 40 minutes, longer if the meat is tough. Cut the beets into strips or cubes, and add to the broth after it boils. To make it tasty, we cut the straws thinly, and the cubes finely. The beets must be young in order to ready borscht she wasn't tough. If you want to put old beets, it is better to cook it separately until half cooked, and then stew it in a pan along with onions and carrots. To preserve a bright color, add to the beets during stewing lemon juice or a teaspoon of vinegar. Borsch will turn out very tasty if you put a fresh tomato, peeled and cut into cubes, to the vegetables in a pan.
When the broth is ready, take out the meat and add the potatoes. We cut the potatoes according to the way the beets were cut. The form different vegetables in borscht should be in harmony. If the beets were diced, we also cut the potatoes into cubes or large strips.
Finely chop the onion, grate the carrots coarse grater and fry in vegetable oil. It is enough to pour two tablespoons of oil into the pan. When the onions turn light golden and the carrots transfer their charming orange color to the oil along with the vitamins, the frying is ready.
Add fried carrots and onions to the broth.
We cut the meat and also send it to the broth. Do not forget ground black pepper or peas, otherwise the borscht will be tasteless. You can also add allspice a couple of peas, 1 Bay leaf ik, a little curry seasoning, and at the very end, along with nettles, 2 cloves of crushed garlic.
By this time, the nettle will have cooled down. We sort it out, removing garbage. Then finely chop. We throw out the tails. If you decide to put sorrel along with nettles, stick to the proportion of 1 to 1. For example, 1 bunch of nettles and 1 bunch of sorrel.
When the potatoes are ready, salt the borscht, add nettles and finely chopped greens. Parsley and dill will do. Turn off the fire immediately.
We add chopped eggs to the pan or each to a plate, if we do not plan to eat the whole borscht at once. Let's try salt. Cover the pot with a lid and let it brew for up to 10 minutes.
You can add sour cream or mayonnaise to green borsch with nettle and egg when serving.
In the last article, I shared recipes for nettle soup. You can also cook borscht with nettles. And today in this article there will be recipes for borscht with nettles.
Borscht is a soup cooked with red beets. But cabbage is an optional ingredient. Such borscht can also be cooked with nettles. In addition to nettle, you can add fresh to borscht white cabbage, spinach, sorrel, zucchini.
In the summer when the harvest fresh tomato, they can be replaced with tomato paste.
Highly delicious borscht obtained with nettles and young beet leaves. After all, beet tops, as well as nettles, are a very useful, vitamin-rich product. About the benefits beet tops I already wrote before. Here it is, go read it.
In winter, you can add frozen nettles to borscht. I read that dried is also added. I haven't tried it myself. I always have a bag of frozen nettles in the freezer.
Borscht with nettles. Recipes
Of course, you can change the amount of ingredients to your liking. Because we all have different tastes. Who loves more rich and thick borscht, someone, on the contrary. The amount of ingredients also depends on their size.
Borscht with nettle
Nettle - 2 handfuls
Red beets - 1-2 pieces
Onion - 1 head
Carrots - 1-2 pieces
Cabbage - 300-400 grams
Garlic - 3-4 cloves
Sweet pepper - 1 piece
Tomatoes - 2-3 pieces
Sugar - 1 tablespoon
Lemon juice or vinegar - 1.5 tablespoons
Broth - 1.5-2.0 liters
Salt, pepper, herbs
How to cook borscht:
Peel the beets and grate or cut into not very large strips.
To warm vegetable oil in a frying pan and fry the beets for 3-5 minutes.
Squeeze out lemon juice. Pour over beets and add sugar. Mix and add some water.
Reduce the heat, cover the pan with a lid and leave to simmer until the beets are soft.
Peel and cut the onion. Grate carrots. Young carrots can be cut into slices or strips.
Sweet pepper cut into strips.
Heat oil in another pan and fry the onion. peppers and carrots.
Tomatoes (fresh) cut crosswise and pour boiling water. Then cool under cold water and remove the skin.
If there are no fresh tomatoes, you can take tomato paste, tomatoes in own juice or ketchup.
When the beets are almost ready, combine them with fried vegetables. Stir and add tomatoes and garlic.
Simmer until the tomatoes are soft.
Rinse the nettle. Blanch or pour over boiling water. Slice.
Shred the cabbage.
Bring the broth to a boil. lower the cabbage and cook for 7-10 minutes. Young cabbage is cooked less.
Then lower the beets with vegetables. Add nettle and, if desired, dry parsnips, celery, parsley.
Bring to a boil and reduce heat. Cook for about 10 more minutes.
At the end, season with pepper, bay leaf, add fresh herbs.
Serve borscht with sour cream or cream.
Borscht with nettles and beans
Nettle - 100-150 grams
Beans - 0.5 cups
Beets - 1-2 pieces
Onion - 1 head
Carrots - 1-2 pieces
Potato - 5-6 tubers
Vegetable oil or butter - 2-3 tablespoons
Broth - 1.5-2 liters
Salt, pepper, bay leaf, herbs
Soak the beans for several hours or better overnight. You can use ready-made canned beans.
Peel the beets and cut into strips or grate. Fry in a pan for 2-3 minutes. Add dessert or tablespoon apple cider vinegar and sugar. Stir and simmer covered over low heat.
Cut the onion. Grate or cut carrots into strips. Fry in oil in another pan.
When the beets are ready, combine them with vegetables. Add tomato paste and simmer everything together for 3-5 minutes.
Pour boiling water over the nettle and cut.
Bring the broth to a boil. Lower the potatoes and cook for 10-12 minutes.
Then add the beans (it must be boiled first). Drain liquid from canned beans. canned beans in tomato sauce can be added along with the sauce.
Add fried vegetables with beets and nettles.
Bring to a boil and reduce heat. Cook until ready.
At the end of cooking, add pepper, bay leaf, herbs.
Borscht with nettles in a slow cooker
Nettle - 250-350 grams
Beets - 1-2 pieces
Potatoes - 3-5 pieces
Onion - 1 head
Carrots - 1-2 pieces
chicken or meat broth- 1.0-1.5 liters
Salt, spices, herbs
How to cook borsch with nettle in a slow cooker:
Peel the carrots and cut into strips.
Cut the onion as desired.
Peel the beets and cut into cubes.
Peel potatoes and cut into cubes or sticks.
Put all the prepared products in the multicooker bowl. Pour in the broth and turn on the slow cooker in the "Soup" or "Stew" mode, depending on the type and model.
Prepare the nettle. Sort and cut off the leaves. Rinse with cold water and rinse with boiling water.
Then squeeze out the water and chop.
After about 35-40 minutes from the start of cooking, open the slow cooker and add nettles.
If necessary, salt, season with pepper, add bay leaf.
Close the slow cooker and cook until done.
Before serving, sprinkle with herbs, season with sour cream.
Who loves fried vegetables, before laying them in a slow cooker, they need to be fried in vegetable or butter.
Borscht with nettles and zucchini
Nettle - 150-200 grams
Zucchini - 1-2 pieces (depending on size)
Potato - 3-4 tubers
Beets - 1-2 pieces
Beans - 100-150 grams (optional)
Carrots - 1-2 pieces
Green onion - 1 bunch
Spinach - 1 bunch
Broth or water -1.5-2.0 liters
Salt, spices, herbs
How to cook borscht with nettle:
Rinse the nettle and rinse with boiling water. Leave for 2-3 minutes. Then drain the water and squeeze out the excess liquid. Slice.
Grate carrots and fry in vegetable or butter.
Grate beets or cut into strips. Spasserovat in oil for 3-5 minutes. Then add vinegar (1 dessert spoon) and sugar (1 dessert spoon). Simmer until cooked, adding a little water.
Peel potatoes and cut into cubes.
Peel the zucchini. If there are seeds, clean them out. Cut into strips or cubes.
Heat the broth and dip the potatoes into the boiling broth.
After 7-10 minutes, add zucchini and sautéed beets with carrots.
Let it simmer for 5 minutes and add chopped nettles and spinach.
Salt as needed and season with pepper.
At the very end add green onion and greens.
If you cook with beans, then it must first be soaked for several hours, and then boiled until tender.
Borsch with nettle and beet leaves
Nettle - 2 handfuls
Young beets with tops - 2-4 pieces
Young carrots - 1 bunch (5-7 pieces)
Green onion - 1 bunch
Tomato paste - 1 tablespoon
Broth or water - 1.5-2.0 liters
Salt, pepper, dill, parsley
How to cook borsch with nettle and beet leaves:
Trim the beet leaves and wash well. Cut the stems and leaves separately.
Rinse the nettle and pour boiling water for 2-3 minutes. Then squeeze out the liquid and chop.
Grate or cut carrots into slices or strips.
Cut the beets into strips or grate.
Fry the beets in oil for 3-4 minutes. Then add chopped stalks of beet tops. Add tomato paste, vinegar and sugar.
Reduce heat and simmer covered until cooked through.
Saute carrots in oil until soft. Together with carrots, you can fry the white part of green onions. So the borscht will be more fragrant.
Bring the broth to a boil. Lower the fried beets and boil for 3-5 minutes.
Then add nettles, beet leaves, carrots and cook until tender.
At the very end of cooking, add green onions, fresh dill, parsley.
Spinach, garlic cloves and feathers can be added to such borscht if desired. Served with sour cream or cream.
Borscht with beets and Brussels sprouts
Nettle - 200-300 grams
Potatoes - 5-6 pieces
Carrots - 1-2 pieces
Onion - 1 head
Brussels sprouts - 200-300 grams
Beets - 1-2 pieces
Broth - 1.0-2.0 liters
Salt, spices, herbs
Prepare the nettle. Rinse, scald with boiling water and then, after squeezing the liquid, cut.
Peel potatoes and cut into cubes.
Saute carrots and onions in oil.
Separately spasser the beets, as described in previous recipes.
Bring the broth or water to a boil and lower the cabbage first. Boil for 3-5 minutes and omit the chopped potatoes.
Cook for 7-10 minutes. Then add sautéed vegetables, nettles.
Boil for another 5-7 minutes.
At the very end, add green onions, dill, parsley, season with pepper to taste.
When serving, add sour cream.
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Calories: Not specified
Time for preparing: Not specified
Green borscht with nettles, the recipe is very tasty, incomparably today I described for you, it is best to cook in late spring or early summer, when the nettle leaves have the maximum amount of vitamins, and the bushes have not yet had time to become prickly. But even if the nettle has managed to "grow up", you can only collect the tops of the shoots and use them for cooking first courses or salads.
Before sending nettles to borscht or cabbage soup, the leaves must be washed and scalded with boiling water. Young soft shoots do not need to be scalded, nettles are poured with cold water for a while, finely chopped and added at the very end of cooking. The less greens are cooked, the more vitamins and other vitamins are preserved in it. useful substances. Together with nettles, you can add fresh or frozen (canned) sorrel, spinach, parsley, cilantro or other greens to green borscht at your discretion. It turns out no less tasty.
Ingredients:
- chicken meat (thighs) - 400 gr;
- water - 2.5 liters;
- potatoes - 4 tubers;
- carrots - 0.5 large or 1 small;
- onion- 1 medium onion;
- fresh nettle - a large bunch;
- sorrel - a large bunch;
- rice groats- 3 tablespoons;
- butter - 50 gr.;
- salt - to taste;
- boiled egg - 0.5 pcs. per serving;
- sour cream - for serving.
Recipe with photo step by step:
Pour chicken meat with cold water, bring to a boil. With a slotted spoon, remove the foam several times as it appears, until the broth becomes clean, transparent. Add salt, loosely cover with a lid.
Cook on a low fire chicken bouillon 40-45 minutes until the meat is soft. We take out the chicken pieces, filter the broth, if necessary. Put it back on low fire.
While the broth boils, cut the vegetables: carrots into cubes or strips, finely chop the onion and cut the potato tubers into slices.
Dip the potatoes into the boiling broth. We wait for the start of boiling, adjust the fire so that the soup boils slightly, and leave to cook for 8-10 minutes or until the potatoes are soft.
At the same time we sauté onions and carrots in oil. First, in a pan with melted butter add the onion and sauté over low heat until the color changes. The onion will become translucent or slightly yellowish. It is not necessary to fry so as not to interrupt the taste of the broth. Then add carrots. Saute for a few minutes until the carrot cubes soften.
We shift the contents of the pan along with the oil into the boiling soup and continue to cook until the vegetables are fully cooked. Carrots and potatoes should be soft, breaking apart easily when pressed.
Rice groats are washed in cold water. Add to the soup, cook for no more than five minutes, so as not to digest the rice. If the cereal is too soft, the soup will turn out to be very thick, the taste will worsen.
While the rice is softening, separate the nettle leaves from the twigs, pour over boiling water from the kettle.
Cool nettles under cold running water. Finely cut the leaves, chop in the same way as any greens for borscht. Together with nettles, cut sorrel or spinach.
Add chopped herbs to, bring to a boil and immediately turn off the heat. Let stand covered for a few minutes.
Green borscht is usually served with boiled eggs, cut into halves or slices. Pour borscht into a plate, add chicken meat, a slice of boiled egg and serve. Enjoy your meal! 
Wash the veal ribs, pour over cold water, bring to a boil over high heat. Then drain the water, rinse the ribs a little, pour water again and cook for about 1 hour, removing the foam if necessary. About 15 minutes before the broth is ready, throw in bay leaves and peppercorns. Borscht with nettles can also be made on vegetable broth, then it will be lighter.
Peel potatoes, cut into strips or cubes. Drop it into the broth. Cook for 15 minutes.
Peel the prepared beets, cut into thin strips, put the beets in a separate container, pour in the vinegar, mix everything thoroughly. Vinegar will keep the beets saturated color, and also add sourness to borscht. It is better to bake beets for borscht with nettles, in which case they will retain their taste and color.
Peel the onion, chop finely. Peel the carrots with a vegetable peeler, cut into strips (you can use a grater).
Heat vegetable oil in a frying pan, add onion first. After frying it a little, add chopped carrots. When the carrots become soft, put the tomato paste in the pan, mix, simmer for 5 minutes.
Finely chop the cabbage, pour it into the meat broth. If the cabbage is young, then cook for 15 minutes. Then pour the beets and the cooked frying into the pan. Since the beets are already ready to eat, you can omit the nettles after the beets.
Wash the nettle, separate the young leaves, chop coarsely. In order not to burn yourself, you can hold the nettle with a bag or wear gloves. Scalded chopped nettle with boiling water, after which it can be sent to borscht. Nettle is cooked instantly, it should not be boiled.
