Green borscht with nettle

Description

Green borsch with nettle can compete with nettle soup, which, if not tried, then at least heard or read everything about them. The composition of our soup includes tender young cabbage, as well as green sweet pepper, which gives the dish a particularly piquant taste. Well, the nettle itself ... She can sing laudatory odes endlessly! First of all, it is a storehouse of vitamins and minerals, especially iron and vitamin C, which are responsible for the proper functioning of the immune system and normal blood formation. In general, green borsh with nettle will benefit not only the soul, giving a pleasant taste experience, but also the body. So this soup is definitely worth it!

Cooking

Step 1

Prepare the ingredients for green borscht. Rinse nettles carefully with running cold water and shake off excess. Then chop, removing any too tough stems.

Step 2

Wash the young cabbage for borscht, chop finely, then cut across into slices 2-3 cm long. Wash the green pepper, cut in half and remove the stalk with seeds. Cut the pulp into thin strips.

Step 3

Wash green onions for borscht and cut into small rings. Peel the garlic, crush with the flat side of a knife and chop. Wash the parsley and chop very finely.

Step 4

Heat vegetable oil in a heavy bottomed saucepan. Add green pepper and cook, stirring, 5 minutes. Put garlic and green onion. Cook, stirring, 2-3 minutes.

Step 5

Boil the broth or water. Pour into the pan with the fried vegetables. Bring to a boil again. Add cabbage and cook for 5 minutes. Then add nettle and parsley. Salt, pepper and cook green borscht for 5 minutes.

Step 6

Close the pot with green borscht. Turn off the fire underneath. Leave the borscht on the hot stove. After 10 minutes, pour into bowls. You can add sour cream to each.