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Green Borscht with Nettle, Sorrel, and Egg in Meat Broth

Green borscht is packed with vitamins and other good things. My family loves it, and once the first spring greens come in, it shows up on our table again and again.

NikaForeverAuthor avatar
Recipe author
Green borscht with nettle sorrel and egg in meat broth
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 8 g
Fats 18 % 4 g
Carbohydrates 45 % 10 g
107 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Gather your ingredients.

  2. Step 2:

    Step 2

    Cover the meat with water and bring it to a boil.

  3. Step 3:

    Step 3

    When it comes to a boil, skim off the foam and fat from the surface.

  4. Step 4:

    Step 4

    Rinse the beans and add them to the meat. Simmer for about an hour.

  5. Step 5:

    Step 5

    Meanwhile, peel and rinse the vegetables under running water.

  6. Step 6:

    Step 6

    Cut the potatoes however you like. After the beans and meat have cooked for that first hour, add the potatoes and cook another 30 minutes.

  7. Step 7:

    Step 7

    Finely chop the onion and grate the carrot on the coarse side of a box grater.

  8. Step 8:

    Step 8

    Heat the oil in a skillet, add the onion, and saute until translucent.

  9. Step 9:

    Step 9

    Add the carrot and cook until it's about halfway tender.

  10. Step 10:

    Step 10

    Stir the sauteed carrot and onion into the borscht and cook another 10 minutes. This is the point to add any spices and herbs you like, along with salt to taste.

  11. Step 11:

    Step 11

    Chop the hard-boiled eggs.

  12. Step 12:

    Step 12

    Chop the fresh greens.

  13. Step 13:

    Step 13

    Add the chopped eggs and greens to the borscht and bring it just to a boil.

  14. Step 14:

    Step 14

    As soon as it boils, turn off the heat. Sorrel loses its bright color the moment it hits the heat, so to keep the soup looking fresh and to preserve the nutrients, don't actually cook the greens, just bring them to a boil. Taste, and adjust with salt and a pinch of citric acid (or a squeeze of lemon).

  15. Step 15:

    Step 15

    Garnish each bowl with half a hard-boiled egg and serve with a dollop of sour cream. :) Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Rendered beef fat - 871  kcal/100g
  • Fatty beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef sirloin - 380  kcal/100g
  • Beef lean roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef ribs - 233  kcal/100g
  • Beef leg - 104  kcal/100g
  • Beef tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Corned beef - 216  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Scarlet runner beans - 23  kcal/100g
  • Frozen packaged beans (300 g) - 102  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Sorrel - 19  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Citric acid - 0  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Nettle - 33  kcal/100g

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