Taking the sting out of war,ukrainian nettle soup
|Traditional zeleniy (green) borscht, a light ancient Slavic soup using wild herbs nettles|
Green borsch is a very popular dish in Ukraine. It was nicknamed the Spring borsh because of abundance of herbs and vegetables used as ingredients. During summer months, this borsh made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsh” is literal because the soup has a green colour.Customarily the main ingredient of the green borsh is sorrel, which gives it a bright green colour. Nevertheless, the other herbs as parsley, dill and bay leaf are also added. One might use any meat broths either chicken, or beef.
It is not unusual that the sorrel and other herbs can be substituted by stinging nettle. So the dish will have an inimitable taste and smell. Traditionally the green borsch is served with sour cream and a halved boiled egg.
Zeleniy (green) borsch
30 g nettle leaves
2 litres broth
150 g cabbage
5 g Garlic
10 g Dill
1 spring onion
salt and freshly ground black pepper to taste
2 eggs boiled then halved
Prepare all the ingredients forthe wild nettle soup.
With gloves carefully gather wild nettle in ecological region, avoid industrial places and near the road. Wash all vegetables, greens and eggs with cold water.
Prepare thenettle leaves.Take only the best juicy green leaves. Don´t to take theplant stem, because they can be tough.
Simmer nettle leaves with hot water for a minute to soften and to eliminate sting.
Cut the vegetables and greens.
Drain the water and cut the nettles. Thet leaves won't sting any more.
Heat the broth in a big pot, and add cabbage. Cook vegetable for 10 min, on the medium heat, covered with a lid. The young cabbage cook for 5 min. Add nettles and greens, cook them for an additional 5 minutes on a low heat covered with a lid.