Green borsch

Spring nettle instead of cabbage Green borscht or cabbage soup, cooked with sorrel, nettle, quinoa, spinach and other young herbs, is very popular in the southern regions of Russia and Ukraine. Previously, it was prepared only in spring and summer, but now it is possible to buy any greens all year round or freeze it for future use, so real connoisseurs of natural and healthy food enjoy these dishes even when the January "blizzard rushes" outside the window. And, if in summer the green borscht is cooked mostly on water and eaten cold, which is very refreshing in hot weather, then in winter it is cooked on a rich beef or chicken broth. As for borsch with nettles, the best remedy for winter blues can not be invented. And this is regardless of whether you eat it under the noise of snow falling over the window or enjoy a dish in the very beginning of May, when the young nettle bushes have not yet become angry and prickly, and give us a whole treasure of vitamins, allowing us to restore the depleted forces over the winter. Green borsch with nettle is an excellent alternative to the same soup with sorrel, especially for those people who have stomach problems or high acidity. If you have never cooked it, then do it right now - you will not regret it.

Spring nettle instead of cabbage Green borscht or cabbage soup, cooked with sorrel, nettle, quinoa, spinach and other young herbs, is very popular in the southern regions of Russia and Ukraine. Previously, it was prepared only in spring and summer, but now it is possible to buy any greens all year round or freeze it for future use, so real connoisseurs of natural and healthy food enjoy these dishes even when the January "blizzard rushes" outside the window. And, if in summer the green borscht is cooked mostly on water and eaten cold, which is very refreshing in hot weather, then in winter it is cooked on a rich beef or chicken broth. As for borsch with nettles, the best remedy for winter blues can not be invented. And this is regardless of whether you eat it under the noise of snow falling over the window or enjoy a dish in the very beginning of May, when the young nettle bushes have not yet become angry and prickly, and give us a whole treasure of vitamins, allowing us to restore the depleted forces over the winter. Green borsch with nettle is an excellent alternative to the same soup with sorrel, especially for those people who have stomach problems or high acidity. If you have never cooked it, then do it right now - you will not regret it.

Ingredients:

• Chicken breast 300 g
• Nettle fresh 2 bunches
• Potatoes 4 pcs.
• Carrot 1 pc.
• Onions 1 pc.
• Eggs chicken 3 pcs.
• Pepper fragrant 4 pcs.
• Bay leaf 1 pc.
• Pepper black ground 1 pinch
• Sunflower refined sunflower oil 2 tbsp. l.
• Salt 2 pinch
• Sour cream 2 tbsp. l.

Instructions

• Step 1 The main products for cooking green borsch are nettle, chicken breast, onions, carrots, potatoes, eggs and spices.
• Step 2 Boil broth - chicken breast wash, pour 3 liters of cold water, adding sweet-scented pepper, bay leaf and a pinch of salt. Bring to a boil and cook for 35-40 minutes over low heat, taking off the foam.
• Step 3 Cut the onions into cubes. Carrots rub on a coarse grater.
• Step 4 In a frying pan, heat 1-2 tablespoons of vegetable oil and fry the onions with carrots until ruddy.
• Step 5 Peel and cut the potatoes.
• Step 6 Boil 3 hard-boiled eggs (dip eggs into cold water and cook for 10 minutes from the boiling point) and cut into cubes.
• Step 7 When the broth is ready, take out the breast and add the potatoes - cook for 15-20 minutes until cooked.
• Step 8 Clean the nettle carefully, remove the roots (in gloves, so that there are no burns) and cut it large.
• Step 9 Once the potatoes are ready, add the nettles and cook for 5 minutes.
• Step 10 Then add the roast, chopped eggs, salt and pepper to taste - cook for another 1-2 minutes.
• Step 11 Let it brew and cool, serve warm with sour cream.