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Borscht from nettles

Nettle Borscht

The whole family's rescue against springtime vitamin deficiency — good for everyone! Now is the perfect time for borscht with fresh young nettles. Nettle is very good for you: it's rich in vitamins B, C, E, and K, plus beta-carotene. So carrots aren't the only thing that's good for your eyesight! Made with just water, this borscht is also perfect for fasting days. Besides nettle, you can add sorrel or spinach — the more greens, the tastier and more satisfying the dish. When spring vitamins are running low, this borscht is a real lifesaver.

Alisa-108

Recipe author

Composition / ingredients

Servings:

Broth (any broth you like; or make a lean version with just water)

Beets

Carrots

Onion

Tomato paste

Eggs (hard-boiled)

Nettle (young leaves)

100

Potatoes (medium)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

32 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

The ingredients you'll need for nettle borscht.
Step 2:

Peel the potatoes, cut them into cubes, and drop them into the water or broth. Boil for 10 minutes.
Step 3:

While the potatoes cook, peel the carrot and beet and grate them on the large holes of a box grater.
Step 4:

Peel the onion and cut it into cubes.
Step 5:

Sauté the onion, carrot, and beet in vegetable oil.
Step 6:

Add a tablespoon of tomato paste. Let everything cook together for a couple of minutes, then add it to the potatoes.
Step 7:

Wash and chop the nettle. Cook the borscht until done, then adjust the seasoning with salt and pepper.
Step 8:

When the borscht is ready, add the young nettle leaves at the very end and turn off the heat right away.
Step 9:

Cut the eggs into wedges and add a portion to each bowl. If you like, top the borscht with a dollop of sour cream.
Step 10:

The borscht comes out delicious, and the nettle gives it a special flavor.