Slavyanka Borscht

It looks very good, and quite easy ~ a great first post, WB! Thank you for sharing your wife's recipe, and please thank her on our behalf!

>>>Slavyanka tells me that they commonly harvest stinging nettles in the spring and summer to make a green borscht.<<<

Indeed - I did a little looking around and found some great information on this. Wikipedia is hardly the ultimate authority on the subject, but it is convenient, so I am providing a bit of information from there:

Borscht...is a sour soup common in Eastern Europe and across Russia. The variety most often associated with the name in English is of Ukrainian origin, and includes beetroots as one of the main ingredients, which gives the dish its distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (Heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes and tomatoes. Depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold; and it may range from a hearty one-pot meal to a clear broth or a smooth drink. It is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. Its popularity has spread throughout Eastern Europe and the former Russian Empire, and – by way of migration – to other continents. In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. Several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within Eastern Orthodox, Greek Catholic, Roman Catholic, and Jewish religious traditions. https://en.wikipedia.org/wiki/Borscht

For further reading on the matter, I'll consult two books which have always been helpful for me, the Russian volumes of the Culinaria series and Time/Life's Foods of the World series:

https://www.amazon.com/Culinaria-Russia-Ukraine-Georgia-Azerbaijan/dp/383314081X

https://www.amazon.com/Russian-Cooking-Foods-World-Editors/dp/080940043X/

Most Americans, if they've even heard of it, connote borscht with beets. That stems from the immigrant experience. Eastern European immigrants, particularly of Jewish heritage, brought borscht to New York, where it caught on, even in restaurants.  New York borscht is not only beet based, it is combined with sour cream, which gives it a vibrant pinkish color.