Nettle Borscht
Incredibly tasty and full of flavor! Each spoonful is packed with nutrition. Nettle borscht is a great option for fasting if made with water. You can also add sorrel or spinach – the more greens, the richer and more delicious the soup becomes!
Updated : 09 June, 2025
Easy
About 45 min.
Ingredients
2 liter
Broth
1
Beetroot
1
Carrot
1
Onions
1 tablespoon
Tomato paste
2
Eggs
100 grams
Nettle
2
Potato
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the eggs in advance until hard-boiled.
Step 2
In a pot, bring water or broth to a boil. Peel and dice the potatoes, then add them to the pot. Boil for about 10 minutes.
Step 3
While the potatoes cook, peel and grate the carrots and beets using a coarse grater.
Step 4
Peel and dice the onion into medium cubes.
Step 5
Heat vegetable oil in a skillet and sauté the onion, carrot, and beet until soft.
Step 6
Add tomato paste to the sautéed vegetables, stir, and simmer for a few more minutes. Then transfer everything into the pot with the potatoes.
Step 7
Rinse the nettles and chop them finely. Continue to cook the borscht until everything is tender. Add salt and pepper to taste.
Step 8
When the borscht is ready, add the young nettle leaves and immediately turn off the heat.
Step 9
Slice the boiled eggs into wedges and place them directly into serving bowls. Optionally, add a spoonful of sour cream to each portion.
Step 10
The borscht is delicious and the nettles give it a special, earthy flavor.