During the season when fresh nettles appear, I make this borscht almost weekly. The first time I tasted a similar version in Bessarabia, and it has remained on my short list. It's the kind of soup with seasonal ingredients, easy to adapt based on what you have in your fridge and pantry. The nettles give a fresh taste, while the beans make it hearty. It may seem like a lot of greens, but in the end, it feels just right.
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: 6-8
Difficulty: medium (especially if you don't have pre-cleaned nettles)
Recipe type: vegan soup, spring dish
Ingredients
1 large carrot
half a celery root
1 parsnip
1 parsley root
1 onion
500 g cleaned and washed nettles
300 g cooked beans
300 g canned tomatoes (or 4 tablespoons of tomato paste)
3 tablespoons of oil (for sautéing the vegetables)
1 bunch of dill
1 bunch of parsley
1 bunch of lovage
1 cup of borscht (or to taste)
3 l vegetable broth or water
salt to taste
Preparation method
1. Prepare the nettles: select, wash well, and let them drain. It’s easiest to use gloves. If you have young nettles, there’s no need to chop them.
2. Finely chop the onion. Sauté it in a pot with the oil and a little salt. Add about half a cup of water to prevent burning.
3. When the onion becomes translucent, add the grated carrot, celery, parsnip, and parsley root. Mix, cover, and let it simmer on low heat for about 7 minutes.
4. Add the chopped tomatoes or tomato paste. Mix and let it cook for a few minutes to combine the flavors.
5. Add the washed nettles. Stir in the pot until they soften. You don’t need to cook them long; they cook quickly.
6. Add the cooked beans and vegetable broth or water. Let it simmer on low heat for another 10 minutes.
7. Separately, heat the borscht until just below boiling. Pour it into the pot and let it cook for another 5 minutes.
8. Finally, turn off the heat. Add the finely chopped dill, parsley, and lovage. Taste and add more salt if needed.
Why I make this recipe often
This borscht is perfect when you want something light and nourishing, especially during fasting periods. It’s a great recipe to consume nettles, which don’t usually fit into other dishes. It can also be served cold, so you can cook it a day in advance without issues. If you already have cooked beans, it goes quickly.
Tips and variations
Tips
Nettles should be picked young; otherwise, they become fibrous.
You can reserve some greens for serving.
At the beginning, if you want a milder taste, don’t sauté the onion too much.
If using tomato paste, make sure it’s of good quality.
Substitutions
Canned tomatoes can be replaced with tomato paste, but adjust the amount if it’s very concentrated.
If you don’t have parsley root, leave it out; don’t substitute with parsley leaves during cooking.
You can use any beans you have on hand (white, red).
Variations
Add diced potatoes if you want a heartier soup.
You can also add spinach leaves if you don’t have enough nettles.
It can be soured with lemon juice if you don’t have borscht.
Serving ideas
It goes well with red onion or hot peppers. It can also be served cold, especially in summer.
Frequently asked questions
1. Can I use frozen nettles?
Yes, but the texture will be slightly different. You can add them directly to the pot without fully thawing.
2. Do I need to boil the borscht separately?
I recommend heating the borscht separately, especially if it’s sour or homemade, so it doesn’t curdle the soup.
3. Can the beans be canned?
Yes, just rinse them well beforehand to get rid of the preservative taste.
4. Can I omit the lovage?
You can, but the flavor will be simpler. Lovage gives the typical borscht taste.
5. How can I prevent the nettles from losing their color?
Don’t cook them too long. Just put them in until they soften, then add the rest of the liquids and don’t boil for long.
Nutritional values (estimated)
One serving (about 350 ml) has approximately 120-140 kcal.
Protein: 6-7 g
Carbohydrates: 19-21 g
Fats: 3-4 g
The beans add protein and fiber, nettles are a source of iron and vitamins, and the vegetables provide volume without many calories.
Storage and reheating
Nettle borscht keeps in the fridge for 2-3 days. The taste changes slightly the next day, but it remains pleasant. It can be reheated on low heat. I do not recommend freezing it, as the greens change texture.
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: 6-8
Difficulty: medium (especially if you don't have pre-cleaned nettles)
Recipe type: vegan soup, spring dish
Ingredients
1 large carrot
half a celery root
1 parsnip
1 parsley root
1 onion
500 g cleaned and washed nettles
300 g cooked beans
300 g canned tomatoes (or 4 tablespoons of tomato paste)
3 tablespoons of oil (for sautéing the vegetables)
1 bunch of dill
1 bunch of parsley
1 bunch of lovage
1 cup of borscht (or to taste)
3 l vegetable broth or water
salt to taste
Preparation method
1. Prepare the nettles: select, wash well, and let them drain. It’s easiest to use gloves. If you have young nettles, there’s no need to chop them.
2. Finely chop the onion. Sauté it in a pot with the oil and a little salt. Add about half a cup of water to prevent burning.
3. When the onion becomes translucent, add the grated carrot, celery, parsnip, and parsley root. Mix, cover, and let it simmer on low heat for about 7 minutes.
4. Add the chopped tomatoes or tomato paste. Mix and let it cook for a few minutes to combine the flavors.
5. Add the washed nettles. Stir in the pot until they soften. You don’t need to cook them long; they cook quickly.
6. Add the cooked beans and vegetable broth or water. Let it simmer on low heat for another 10 minutes.
7. Separately, heat the borscht until just below boiling. Pour it into the pot and let it cook for another 5 minutes.
8. Finally, turn off the heat. Add the finely chopped dill, parsley, and lovage. Taste and add more salt if needed.
Why I make this recipe often
This borscht is perfect when you want something light and nourishing, especially during fasting periods. It’s a great recipe to consume nettles, which don’t usually fit into other dishes. It can also be served cold, so you can cook it a day in advance without issues. If you already have cooked beans, it goes quickly.
Tips and variations
Tips
Nettles should be picked young; otherwise, they become fibrous.
You can reserve some greens for serving.
At the beginning, if you want a milder taste, don’t sauté the onion too much.
If using tomato paste, make sure it’s of good quality.
Substitutions
Canned tomatoes can be replaced with tomato paste, but adjust the amount if it’s very concentrated.
If you don’t have parsley root, leave it out; don’t substitute with parsley leaves during cooking.
You can use any beans you have on hand (white, red).
Variations
Add diced potatoes if you want a heartier soup.
You can also add spinach leaves if you don’t have enough nettles.
It can be soured with lemon juice if you don’t have borscht.
Serving ideas
It goes well with red onion or hot peppers. It can also be served cold, especially in summer.
Frequently asked questions
1. Can I use frozen nettles?
Yes, but the texture will be slightly different. You can add them directly to the pot without fully thawing.
2. Do I need to boil the borscht separately?
I recommend heating the borscht separately, especially if it’s sour or homemade, so it doesn’t curdle the soup.
3. Can the beans be canned?
Yes, just rinse them well beforehand to get rid of the preservative taste.
4. Can I omit the lovage?
You can, but the flavor will be simpler. Lovage gives the typical borscht taste.
5. How can I prevent the nettles from losing their color?
Don’t cook them too long. Just put them in until they soften, then add the rest of the liquids and don’t boil for long.
Nutritional values (estimated)
One serving (about 350 ml) has approximately 120-140 kcal.
Protein: 6-7 g
Carbohydrates: 19-21 g
Fats: 3-4 g
The beans add protein and fiber, nettles are a source of iron and vitamins, and the vegetables provide volume without many calories.
Storage and reheating
Nettle borscht keeps in the fridge for 2-3 days. The taste changes slightly the next day, but it remains pleasant. It can be reheated on low heat. I do not recommend freezing it, as the greens change texture.