The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mostly the main ingredient of the green borsht is a sorrel, which gives it a bright green colour. Nevertheless, the other herbs as parsley, dill and bay leaf are also added. One might use any meat broths either chicken, or pork. However the pork stock can be too greasy for borsht because it is considered to be a light dish.
It is peculiar that the sorrel and other herbs can be substituted by stinging nettle. So the dish will have inimitable taste and smell. Traditionally the green borsht is served first seasoned with sour cream and a half of a hard-boiled egg.
Ingredients
Chicken breast 300 g
Potatoes 4 pieces
Onions 1 pieces
Ground black pepper 1 pinchs
Salt 2 pinchs
Fresh stinging nettle 2 bunch
Carrot 1 pieces
Bay leaf 1 pieces
Egg 3 pieces
Vegetable oil 3 tbsp
Smetana (sour cream) 2 tbsp
Stages of cooking
1
Rinse the chicken breast. Put it into the pot with 3 liters of cold water. Add the allspices, bay leaf, and pinch of salt. Bring to the boil and cook for 35-40 mins over a low heat. Remove the foam occasionally.
2
Dice the onions. Grate the carrots coarsely.
3
Fry the carrot and onions in the preheated pan with vegetable oil.
4
Peel and dice the potatoes.
5
Boil the egg hard; dice it.
6
Pull the meat out when the broth is ready. Add the potatoes and cook for 15-20 mins.
7
Rinse the stinging nettle in the gloves. Trim the roots off, and cut the nettle coarsely.
8
As soon as potatoes are ready, add the stinging nettle and cook for 5 mins more.
9
Add the browned onions and carrots, diced eggs; season with salt and pepper to taste. Cook for 1-2 mins more.
10
Борщ должен настояться и немного остыть. Подавать со сметаной.
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The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
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