Green borscht with nettle, wild garlic and spinach in beef broth
8 servings
60 minutes
Green borscht with nettles, ramsons, and spinach is a vibrant embodiment of spring freshness in Russian cuisine. Its history traces back to traditional village recipes that used young greens to enrich the diet after a long winter. The rich aroma of beef broth perfectly complements the light tartness of the greens, creating a deep and invigorating flavor. Nettle adds spiciness to the borscht, ramsons contribute garlic notes, and spinach makes it tender and balanced. Boiled eggs bring softness and nutrition, while sour cream reveals all flavor nuances, making the dish velvety. This borscht not only satisfies but also refreshes, making it perfect for warm spring days. It is served hot and pairs excellently with rye bread or fresh herbs.
1
Wash the meat and put it to boil. Once it boils, drain the water, rinse the meat, return it to the pot, and fill it with fresh water. This is done to make the broth clearer and less fatty. Bring to a boil, add a little salt, and simmer on the lowest heat for one and a half hours.
- Beef brisket: 300 g
- Salt: to taste
2
Peel the potatoes, carrots, and onions. Cut the potatoes into small cubes and add them to the pot with the meat. Boil for about 15 minutes. In the meantime, grate the carrots on a coarse grater and fry them in vegetable oil. Chop the onion not too finely and fry it with the carrots.
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
3
Boil the eggs hard beforehand, cool them in ice water, and cut into cubes.
- Chicken egg: 3 pieces
4
Wash the young nettles and chop them roughly (I added whole leaves since they were small anyway). Use rubber gloves to avoid getting stung!!!
- Young nettle: 1 bunch
5
Chop the spinach and ramsons as well.
- Spinach: 1 bunch
- Wild garlic: 1 bunch
6
When the potatoes are cooked, add nettle, spinach, and wild garlic. Bring to a boil.
- Young nettle: 1 bunch
- Spinach: 1 bunch
- Wild garlic: 1 bunch
7
Add sautéed carrots with onions and eggs. Season with salt and pepper to taste. Turn off and let it sit for 15 minutes. Serve with sour cream.
- Carrot: 1 piece
- Onion: 1 piece
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Sour cream: to taste