Cooking green borscht with nettle: the “secrets” of cooking

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For professional chefs, cooking green borscht is not a problem – there would be herbs.

It is this kind of borscht that is recommended to be consumed in season, because herbs and nettle, in particular, contain beneficial acids, flavonoids, micro- and macroelements, vitamins A, B, C, K, E. If you are worried about the taste of the dish, prepare a half-moon with sorrel.

To prepare you will need:

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

How to cook:

1. Cook chicken broth, add onion (you can not cut it, so that it is easier to throw away later), bay leaf and peppercorns.
2. After 40 minutes, you can take out and throw away the onion.
3. During this time prepare the nettle. The young leaves should be washed under water and poured over 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 finished broth.
5. After 15 minutes, you can add chopped nettle and other herbs to the borscht, 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 the eggs in advance and add the already cooked and diced ones to the borscht, while adding the herbs.
8. At the end, salt and pepper to taste.
9. Serve hot with sour cream.

Delicious!