Composition / ingredients
Step-by-step cooking
Step 1:
Products required for borscht with nettle.
Step 2:
Peel the potatoes, cut them into cubes and put them in water or broth. Cook in boiling water for 10 minutes.
Step 3:
While the potatoes are cooking, peel the carrots and beets and grate on a coarse grater.
Step 4:
Peel the onion and cut into cubes.
Step 5:
Onions, carrots and beets are fried in vegetable oil.
Step 6:
Add a tablespoon of tomato paste. We stew everything for a couple of minutes and add it to the potatoes.
Step 7:
My nettle, cut. We cook borscht until it is ready. We bring it to taste, salt, pepper.
Step 8:
When the borscht is ready, at the very end add the leaves of young nettle and immediately turn it off.
Step 9:
Cut the eggs into slices and lay out a portion for each in a plate. If desired, sour cream can be added to the borscht.
Step 10:
Borscht turns out delicious and nettle gives it a special taste.
The caloric content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Tomato paste - 28 kcal/100g
- Onion - 41 kcal/100g
- Broth - 15 kcal/100g
- Nettle - 33 kcal/100g
