Divorced and learned to cook green borscht himself, without it spring does not come. Bashny.Net

There is an opinion that people are divided into two categories: some people love green borscht, while others have not tried it. Especially for people deprived of vitamins from the second category, we tell you how to prepare green borscht with young nettle and sorrel.



How to prepare green borsch Ingredients

• 4 chicken thighs
• 500g potatoes
• 1 carrot
• 2 bulbs
• 60g young nettle
• 200g fresh sorrel
• 2 eggs
• parsley
• 1 bay leaf
• pepper-and-salt
• 3 peas of sweet pepper
• 1 tbsp vegetable oil
• lemon juice (if necessary)

Preparation

1. Nettle for borscht is better harvested in early spring, while it is very young. Before cooking, pour nettle leaves with boiling water to “disarm” their burning spines.
   
   
   
2. Clean the thighs of the skin, put in a pot of water and put on the fire. Put one whole bulb in the broth. After boiling the water reduce the fire and remove the foam. Cook for another 20-30 minutes.
3. While the meat is cooked, rub carrots on a large grater, cut onions in small cubes. Peel and randomly chop the potatoes.
   
   
   
4. Pour vegetable oil into the pan and roast the onions until golden. Then add the carrots and stir. Roast another 2 minutes, then cover the lid and turn it off.
   
   
   
5. Wash and cut the sorrel and nettle. If the nettle is very young, it is possible to use stems. Take only the leaves from the older nettle.
   
   
   
6. Take the onion and the meat out of the pan, put the sliced potatoes, the roast, the bay leaf and the pepper with peas. Separate the meat from the bones, cut or split into fibers, return to the pan.
7. Send nettle and sorrel to the vegetables, salti and pepperchi. You can add a little favorite condiment. Cook for about 7 minutes.
8. Meanwhile, in a separate dish cook hard-boiled eggs.
9. At the very end, add parsley and dill. Turn off the borscht and let it brew for 20 to 30 minutes.
10. Serve the green borscht with sliced boiled eggs and sour cream.
    
    
    
11. Bon appetit!

Green borscht can be served both hot and cold, which is why it is considered summer. More tasty and diet summer soups that saturate us with vitamins, gently take care of the stomach and please the incomparable aroma of greens, you will find in our selection.