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
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.