Green (stinging nettle) borscht

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   Managed to get out yesterday and pick some fiddleheads, wild leeks and stinging nettle for borscht.  I’l post the recipe for the borscht as it was the most unusual.  It’s a springtime favourite in Ukraine.
This was the first time I’ve had it and it tasted very much like a chowder.  Very good and will definitely do again.

6 cups chicken broth
3 medium potatoes 
2 carrots
2 medium onions
celery stalk
2 tbsp tomato sauce
3 cups stinging nettle leaves (can also sub 3 cups sorrel leaves for a different soup)
1 cup fresh parsley (optional)
1/4 cup fresh dill (optional)
Sour cream
Salt to taste

6 cups chicken broth (we used the back and wings from a spatchcocked chicken) along with the holy trinity - 1 each onion, celery, carrot and a couple of bay leaf.  Discard cooked veggies after and shred chicken if you wish to add to soup.

Peel and dice 3 medium potatoes, cook into stock.  

Dice 1 onion and shred 1 carrot.  Sauté until tender then add 2 tbsp of tomato sauce.  Add to stock when potatoes are 1/2 cooked.

Using gloves separate stinging nettle leaves from stems.  You will need about 2 cups of leaves, loosely packed.  Soak them for 1/2 hour in cold water then drain in a colander.  Pour 2 cups hot water over the leaves, then chop them roughly (the boiling water takes the “sting” from the nettle so you can handle it without gloves to chop).

When potatoes are almost done, stir the chopped nettle leaves into the soup, along with 3 chopped boiled eggs

Optional: add 1 cup chopped parsley and 1/4 cup fresh dill at the same time.  

Serve with a tablespoon of sour cream in each bowl.

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Wannabebwana Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 29 January 2019 Location: Canada Status: Offline Points: 163	Post Options Post Reply Quote Wannabebwana Report Post Thanks(0) Quote Reply Topic: Green (stinging nettle) borscht Posted: 17 May 2020 at 18:50
	Managed to get out yesterday and pick some fiddleheads, wild leeks and stinging nettle for borscht. I’l post the recipe for the borscht as it was the most unusual. It’s a springtime favourite in Ukraine. This was the first time I’ve had it and it tasted very much like a chowder. Very good and will definitely do again. 6 cups chicken broth 3 medium potatoes 2 carrots 2 medium onions celery stalk 2 tbsp tomato sauce 3 cups stinging nettle leaves (can also sub 3 cups sorrel leaves for a different soup) 1 cup fresh parsley (optional) 1/4 cup fresh dill (optional) Sour cream Salt to taste 6 cups chicken broth (we used the back and wings from a spatchcocked chicken) along with the holy trinity - 1 each onion, celery, carrot and a couple of bay leaf. Discard cooked veggies after and shred chicken if you wish to add to soup. Peel and dice 3 medium potatoes, cook into stock. Dice 1 onion and shred 1 carrot. Sauté until tender then add 2 tbsp of tomato sauce. Add to stock when potatoes are 1/2 cooked. Using gloves separate stinging nettle leaves from stems. You will need about 2 cups of leaves, loosely packed. Soak them for 1/2 hour in cold water then drain in a colander. Pour 2 cups hot water over the leaves, then chop them roughly (the boiling water takes the “sting” from the nettle so you can handle it without gloves to chop). When potatoes are almost done, stir the chopped nettle leaves into the soup, along with 3 chopped boiled eggs Optional: add 1 cup chopped parsley and 1/4 cup fresh dill at the same time. Serve with a tablespoon of sour cream in each bowl.

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 18 May 2020 at 07:39
	I've made this with sorrel, and it is, indeed, a tasty variation on the theme. North Americans tend to think of borsch (no T in the Ukrainian spelling) as a beet soup. But it's actually a hearty vegetable soup, and, often, doesn't contain beets as all. There's even a white version, found mostly in western Ukraine, near the Polish border.
	But we hae meat and we can eat And sae the Lord be thanket