With the beginning of the summer cottage season, vegetable salads called “spring” and the like increasingly appear on the table.
The first courses are not far behind. Instead of high-calorie and rich red borscht, there are green borscht with sorrel or even nettle. Let's look at the last option in detail.
Why with nettles
By this time, the garden will be full of greenery, but it is the young nettle that is chosen for the preparation of first courses. It is full of vitamins and healthy substances.
To prepare you will need:
- 3 potatoes;
- 300 g cabbage;
- 1 carrot;
- 1 onion;
- 200 g young nettle;
- fresh herbs to taste;
- 1 teaspoon citric acid;
- salt, pepper, sour cream - to taste.
How to cook
The potatoes need to be peeled, cut into cubes, the onion chopped, and the carrots grated on a coarse grater.
Onions and carrots are sautéed in a frying pan or directly in a saucepan.
Then add water and potatoes or transfer to a saucepan. This amount of vegetables will require 1.5 liters of water.
When the water boils, add shredded cabbage.
Nettle leaves can be kept in boiling water, then chopped and added to borscht along with the herbs, and for a sour taste you can add lemon.
In 25-30 minutes the borscht will be ready. Serve hot with sour cream.
Bon appetit!
