Nutritious, healthy, vitamin green borsch with nettle and sorrel. A decoction of nettle has a beneficial effect on the body and you can always find it in the forest or in your garden.
Ingredients:
200g nettle;
200g sorrel;
2 handfuls of pasta;
150g carrots;
150g onions;
150g parsley root;
600g potatoes;
1 tbsp butter;
4 eggs,
1 pc clove;
1pcs bay leaf;
salt, pepper to taste;
dill, parsley
Cooking method:
Sort nettle, wash, scald with boiling water for 2-3 minutes.
Discard in a colander, rinse with cold water, cut.
Grate carrots, onions and parsley root in butter.
Boil water and put in a boiling nettle, pasta and sliced potatoes.
Cook for 10 minutes.
Add sautéed vegetables, bay leaf, cloves, salt. Cook until potatoes are cooked.
Put chopped sorrel and boil for another 5 minutes.
Boil the eggs separately. Peel and cut in half.
Serve by putting half the eggs in a plate, a spoonful of sour cream, and sprinkle with finely chopped greens.