Nettle and mushroom borscht

Name: Nettle and mushroom borscht
Ingredients: 6 bunches of nettles from the market; 200 g mushrooms; 3 potatoes; 1 tablespoon of rice; 1 onion; 1 carrot; 1/2 bell pepper; 3 tablespoons of oil; 1 cup of borscht; 1 tablespoon of pepper paste; salt; herbs; eggs (optional)

Soups - Nettle and mushroom borscht by Svetlana K. - Recipia

I found nettles at the market, not too cheap, but it would be a shame not to take advantage of them at least once a season. When I have time, I make this nettle and mushroom borscht, a clear, simple spring recipe, perfect for when you want something light and green. Preparing nettles requires a bit of work, but it’s nothing complicated if you wear gloves. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes (depending on how quickly you clean the nettles) Cooking time: 40-45 minutes Servings: 6 Difficulty: easy-medium (mainly due to the nettles) Recipe type: seasonal soup/borscht, suitable for fasting if you don’t add eggs Ingredients 6 handfuls of nettles (from the market, as much as you can hold in one hand) 200 g mushrooms (any common type – champignons are the easiest to find) 3 potatoes 1 tablespoon rice 1 onion 1 carrot 1/2 bell pepper 3 tablespoons oil 1 cup borscht 1 tablespoon pepper paste (or pepper puree, if you have it) salt herbs (lovage, dill, or parsley) eggs (optional, 3-4 pieces, to taste) Preparation Method 1. Start with the nettles. Clean them of any grass or debris, using gloves if the stings bother you. Wash them in several changes of cold water until the water runs clear. 2. Bring a large pot of water to a boil. Once boiling, blanch the nettles for 3-4 minutes. Drain them using a sieve, but keep the water they were boiled in. 3. Chop the nettles not too finely and set them aside. 4. Finely chop the onion, grate or dice the carrot, and do the same with the bell pepper. Peel the potatoes and cut them into suitable cubes or quarters. 5. In a large pot, heat the oil and add the onion, carrot, bell pepper, and diced mushrooms. Add a little water to prevent them from frying. Sauté everything over medium heat for a few minutes until they soften slightly. 6. Add the potatoes, the blanched and chopped nettles, a tablespoon of pepper paste, and mix well. 7. Strain the water in which you blanched the nettles and pour it over the vegetables in the pot, adding more water if there isn’t enough liquid to cover everything (about 2-2.5 liters of liquid in total). 8. Cover the pot and let it boil for 30-40 minutes over medium heat. 9. Once the vegetables are cooked (check a potato to see if it’s soft), season with salt and add the washed rice. 10. The borscht should be boiled separately first (bring it to a boil in a small pot). When the rice starts to swell, pour the hot borscht into the pot. 11. Sprinkle with chopped herbs (lovage gives the classic flavor, but you can also use dill or parsley). 12. If you want the version with eggs, crack them one by one into a bowl and add them directly to the soup when it is gently boiling. Let them sit for a few minutes without stirring, so they set well. 13. Turn off the heat and let the soup sit for 10 minutes before serving. It’s good warm, but also cold, with green onions on the side. Why I Make This Recipe Often I cook it whenever I find fresh nettles because it’s simple, filling, and adaptable. It’s also suitable for fasting if you don’t add eggs. You can quickly adjust the quantities based on how many people you have at the table, and it can be served both hot and cold. Tips and Variations Tips - Gloves make a difference when cleaning nettles. - Don’t throw away the water used for blanching the nettles – it adds flavor and color to the soup. - The borscht should be boiled separately; otherwise, it might make the soup too sour. Substitutions - If you don’t have pepper paste, you can use tomato paste, but the taste will be slightly different. - You can use any mushrooms you have on hand. Variations - For a fasting version, omit the eggs. - If you want a clearer soup, use less rice or none at all. - You can change the herbs according to your preference, but lovage is the most suitable for borscht. Serving Ideas - It’s good on its own, but also goes well with toasted bread. - Coarsely chopped green onions are the classic spring garnish. Frequently Asked Questions How finely should the nettles be chopped? Not too finely; I chop them just enough so there aren’t long strands. If you chop them too small, the soup becomes too dense. Can I use borscht from a packet or bottle? You can use any type of sour borscht, but the natural, fermented one from home or the market has a better flavor. The packet version works, but it’s a bit bland. How do I know when the eggs are done in the soup? The eggs should have a set white and a slightly soft yolk. 2-3 minutes of simmering on low heat is enough. What can I substitute for nettles? Spinach or lamb's quarters can replace nettles, but the taste will be milder. Nutritional Values (Estimation for a medium serving, without eggs) Calories: 90-110 kcal Protein: 3-4 g Carbohydrates: 18-22 g Fat: 2-4 g With eggs, the values increase, especially in protein and fat. It’s quite a light soup, with plenty of fiber, low fat, and moderate calories. Storage and Reheating It lasts in the fridge for 2-3 days, covered, but the nettles may make the soup slightly cloudy after a day. Reheat on low heat without boiling for too long. I don’t recommend freezing, as the texture won’t be the same when thawed. If you added whole eggs, be careful when reheating so they don’t break apart too much in the soup.

Nettle and mushroom borscht

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