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Nettle borscht with beans

Nettle borscht with beans

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Because it's nettle season, I thought I'd give you a nettle borscht recipe I ate in Bessarabia. It is divine! Iron intake for those who fast!

  • 1 large carrot
  • 1 half celery
  • 1 parsnip
  • a patrumjel root
  • an onion
  • 500 g cleaned and washed nettles
  • 300 g boiled beans
  • tomatoes from the jar 300 g
  • 3 lg large vegetable oil
  • a dill connection
  • a bunch of parsley
  • a leustean connection
  • or cane bors
  • 3l vegetable soup / water

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Nettle borscht with beans:

Chop the onion and put it in oil to harden with a little salt and half a cup of water, when the onion becomes glassy add the roots given by the grater, let everything simmer over low heat for about 7 minutes. Add the chopped tomatoes from the jar or 4 tablespoons of broth, let it mix again, then add the washed nettles and mix until soft. Add the beans, soup / water, let it cook for 10 minutes, add the separate iron borscht and leave for another 5 minutes. At the end, add finely chopped greens and season with salt.

It can be served both hot and cold with onions or hot peppers.

Great appetite!