We cook green borscht with nettles: "secrets" of cooking

0

For professional cooks, cooking green borscht is not a problem - there would be greens.

It is recommended to stick to this kind of borscht during the season, because greens and nettles, in particular, contain useful acids, flavonoids, micro- and macroelements, vitamins A, B, C, K, E. If you are worried about the taste of the dish, prepare a half borsch with sorrel.

For cooking you need:

• chicken thigh - 3 pcs.;
• potatoes - 5 pcs.;
• salt and black pepper - to taste;
• onion - 2 pc.;
• nettle - 200 g;
• egg - 3 pcs.;
• other greens (sorrel, stalks of green garlic, dill, parsley)

How to cook:

1. We cook the chicken broth, add the onion (you can not cut it so that it is easier to throw it away later), bay leaf and peppercorns.
2. After 40 minutes, the bulb can be removed and thrown away.
3. During this time, we will prepare the nettle. Young leaves should be washed under water and poured with boiling water, then squeezed and cut, as sorrel is usually cut.
4. Now it remains to cut the potatoes into medium cubes and send the vegetables to the prepared broth.
5. After 15 minutes, you can add chopped nettle and other greens to the borscht and mix.
6. Then beat the eggs and slowly pour them into the borscht while stirring it with a fork. Cook for another 2-3 minutes and turn off.
7. You can also boil eggs ahead of time and add boiled and cubed eggs to the borscht while adding greens.
8. At the end, salt and pepper to taste.
9. Serve hot with sour cream.

Bon appetit!