Borscht with beets and nettles

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Borscht with beets and nettles
Borscht with beets and nettles
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You can cook delicious borsch with nettle. Today in this article we will learn the recipe for borscht with beets and nettles. Step-by-step recipe with a photo. Video recipe.

Ready borsch with beets and nettles

Borsch is called the first dish cooked with red beets, and cabbage is an optional ingredient. Borscht can be cooked with sorrel, spinach and loboda, but today we will make it with nettles. Borscht with beets and nettles is not only an interesting but also a very healthy dish.

Now is the most favorable time of the year for cooking nettle borscht. During this period of the year, young juicy nettle leaves with thin stalks are collected. Borscht with nettles is good for fasting if boiled in water. It will save the whole family in case of spring vitamin deficiency! After all, young nettle contains vitamins B, C, E, K, beta-carotene.

Also, if desired, in addition to nettle, you can add fresh young white cabbage, zucchini, spinach, sorrel to the dish … The more greens, the tastier and richer the dish! And in the summer, when the tomato is harvested, they replace tomato paste. Delicious borscht with nettles will be served with young beet leaves. Beet greens, like nettles, are healthy and rich in vitamins. In the winter season, frozen nettle is added to borscht. Some housewives also add dried herb.

See also how to cook red pork borsch with lard and garlic.

  • Caloric content per 100 g - 129 kcal.
  • Servings - 4-5
  • Cooking time - 1 hour 45 minutes
Image

Ingredients:

  • Meat (any type and part of the carcass) - 300 g
  • Vegetable oil - for frying
  • Beets - 1 pc.
  • Nettle - bunch
  • Garlic - 2 cloves
  • Table vinegar - 1 tablespoon
  • Bay leaf - 2 pcs.
  • Eggs - 2 pcs.
  • Allspice peas - 2 pcs.
  • Carrots - 1 pc.
  • Potatoes - 2 pcs.
  • Salt - 2/3 tsp or to taste

Step-by-step cooking of borscht with beets and nettles, recipe with photo:

Potatoes, peeled and diced

1. Peel the potatoes, wash and cut into slices.

Nettle chopped, eggs boiled, peeled and chopped

2. Put the nettle in a sieve and pour over with boiling water. Rinse with cold water and chop.

Pre-boil the eggs hard-boiled, cool in ice water, peel and cut into cubes.

The meat is cut into pieces

3. Wash the meat, peel off the film with veins, cut off excess fat and cut into medium-sized pieces.

The meat is put in a saucepan and filled with water

4. Place the meat in a cooking pot, fill with drinking water and place on the stove.

Boiled broth

5. After boiling, remove the foam, turn the heat to the minimum setting and cook the broth under the lid for 1 hour. Then add the bay leaf with allspice peas.

Grated carrots and beets

6. Peel and grate beets and carrots.

beets sent to the pan

7. Pour vegetable oil into a frying pan and heat. Send the beets into it.

Broth and vinegar added to the pan

8. Add vinegar, add one ladle of broth and stir the beets. The bite is necessary for the beets to retain their bright, rich color.

Added carrots to the pan

9. Add the carrots to the beetroot skillet.

Carrots and beets are stewed

10. Stir the vegetables.

Carrots and beets are stewed

11. Simmer them over low heat, covered for 10 minutes.

Potatoes are added to the broth

12. Put potatoes in a saucepan with broth and, after boiling, boil them for 10 minutes.

Beets added to the broth

13. Next, add the stewed beets with carrots.

Nettle added to broth

14. Add chopped nettles, season with salt and black pepper. Cook all products for 5-7 minutes.

Borsch with beetroot and nettle seasoned with garlic

15. Add the minced garlic to the pan.

Eggs added to borsch with beets and nettles

16. Next, place the sliced ​​eggs. Boil the borscht with beets and nettles for 5 minutes and remove the pan from the stove. Leave the first dish to infuse for 15 minutes and serve.

See also a video recipe on how to cook borsch with nettle.

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