Green borsch, with a nettle and greens it is possible to prepare not only in the summer, but also in the winter. It perfectly suits the people having excessive acidity as in it there is no sorrel. The cold green borsch made during a heat on water and served perfectly refreshes.
It is required to you
- nettle (fresh or frozen);
- greens of parsley and fennel;
- green onions;
- potatoes;
- carrots;
- onions;
- eggs;
- black sprinkling pepper;
- salt;
- vegetable oil;
- broth and sorrel (at will).
Instruction
1. Take 700 grams of rich meat soup, beef or chicken or boil the same amount of water in a pan. Lower potatoes (200 grams) cut in straws or small cubes in broth and you cook to full readiness.
2. Peel one small carrots and an average bulb. Grate carrots on a small grater, small cut onions and fry them in a frying pan on vegetable oil till golden color. Well wash out greens of parsley and fennel and remove thick stalks (everyone on 6-7 branches), 2-3 branches of green onions, 100 grams of a sorrel (if it is used), 400 grams of the fresh nettle which is (previously scalded), crush everything listed ingredients. If the nettle frozen a little it defreeze and wash, and only after they are cut. Boil 2 large eggs, cut them or shake up, continuously stirring slowly. Salt and pepper to taste.
3. Add the browned carrots and onions, the cut greens, green onions and a nettle to the boiling water or broth. And also the cut eggs if eggs are shaken up, accurately pour in them in a pan. After borsch boils 5 minutes, switch off fire - the dish is ready. Serving green borsch, with a nettle and greens on a table add to each plate of a little fresh cut greens and 1 tablespoon of sour cream.