A step-by-step recipe with a photo of cooking green borscht with nettles and beets at home. Nutritional value, calorie content and video recipe.
Borscht with beets, nettles and eggs is a great alternative to the usual red borscht with cabbage or green borscht with sorrel. The peculiarity of this recipe is that most often only sorrel, loboda, spinach, wild garlic, nettle and other green herbs are put into green borscht. But not many add beets to such a dish. In my opinion, green borscht without beets is soup, and any borscht requires beets. Therefore, I propose to cook just such a green borscht with nettles and beets. My family loves him no less than the traditional one.
It is spring now, and of course, it is better to use fresh young nettles. Collect it with gloves, only on your site or in the forest, away from roads. Today I use the remnants of frozen nettles, which I prepared last year. It contains no less proteins, vitamins, minerals, antioxidants and amino acids than fresh leaves. In general, green borsch with nettle will not only benefit your body, but also give a pleasant taste experience. It turns out fragrant, satisfying and surprisingly tasty.
- Caloric content per 100 g - 132 kcal.
- Servings Per Container - 4-6
- Cooking time - 1 hour 45 minutes
- Broth meat (any) - 300 g
- Potatoes - 2 pcs. (medium size)
- Ground black pepper - a pinch
- Spices, spices and herbs to taste
- Beets - 1 pc. (small size)
- Onions - 1 pc. Eggs - 2-3 pcs.
- Nettle - 100 g
- Salt - 1 tsp or to taste
Step-by-step cooking of green borscht with nettle and beetroot:
1. Boil the broth first. This can be done in advance, for example, in the evening. I use pork, but you can take beef, veal, chicken, etc. The time of cooking the broth will depend on the choice of the type of meat. Beef is cooked the longest, about 1, 5-2 hours, pork - 45-50 minutes, chicken - 30 minutes. If you have homemade chicken, then it will take 1, 5-2 hours to cook. Check the readiness of the meat for taste, it should be very soft and easily separate from the bone.
So, wash the selected meat and put it in boiling water. By the time it boils, foam begins to appear on the surface of the broth. You need to start filming it. Cover broth with a lid between skimming off individual scoops. Then the foam will collect more actively, and it will be easier to get rid of it.
After that, add salt, peppercorns, bay leaves and peeled onions to the broth. Cover the pot with a lid and simmer until tender. Remove the prepared meat from the pan, and strain the broth through fine filtration. Throw away the vegetables and spices boiled with the meat, and put the strained broth on the fire again and bring to a boil.
2. Peel the potatoes, wash them under running cold water, cut them into small cubes and send them to a saucepan with boiling strained broth. After boiling, cook it for 5-7 minutes.
3. During this time, peel the beets and grate them on a coarse grater. Send it to a pot of potatoes. If you are used to stewing beets first, you can do this. After boiling, continue to cook the borscht over moderate heat for 10 minutes.
If desired, along with the beets, you can add grated carrots or sautéed in vegetable oil in a pan.
4. Cut the boiled meat into pieces and send to the pan. If you have meat on bones, remove all bones.
5. Next, dip the nettles into the pot. I have it frozen, nothing needs to be done with it. It is enough to simply dip it frozen in the boiling borscht. If you have fresh nettles, wash them carefully, remove the roots (with gloves so that there are no burns) and chop coarsely. There is another interesting secret. Nettle can be added to borscht not chopped, but mixed in a blender or twisted in a meat grinder.
The cooking time for nettles is no more than 5 minutes. Consider this when placing it in the pot. Before adding it, try the potatoes and beets, they should be almost ready. The finished potato pieces should be easily crushed with the back of a spoon against the side of the pot.
6. Boil hard-boiled eggs in advance (put them in cold water and cook for 10 minutes from the moment of boiling). Then transfer them to cold water and cool. Peel, cut into cubes and place in a saucepan.
You can also add raw eggs to borscht. Then break them into a bowl and beat with a fork. Then pour the mass slowly in a thin stream into the boiling borsch, while constantly stirring it. Increase heat before pouring in the egg. Cover the pot with a lid, reduce heat and simmer for 2-3 minutes.
Another option for adding eggs is to make a kind of omelet with milk and flour. This mass is also poured into almost finished borscht.
7. Taste the borscht, salt and pepper if necessary and cook for another 1-2 minutes.
If you are used to cooking borsch with sorrel, which gives the dish a slight sourness, then nettle will not give such a taste. In this case, slightly acidify the dish by adding a little citric acid, juice squeezed from fresh lemon, tomato or cabbage brine.
8. Ready green borscht with nettles and beets, let it brew under the lid for 15 minutes and serve with sour cream. As a result, it turns out to be tasty, satisfying, rich and aromatic.