Green Borscht with Nettle, Ramps, and Spinach in Beef Broth

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

To ensure the eggs are tender, they should be brought almost to a boil and then the heat reduced to the lowest setting. Cook for about 10–15 minutes. This way, the eggs won't be rubbery.

Ingredients

Beef chuck roast - 10.6 oz
Salad Potatoes - 2 pieces
Carrot - 1 piece
Onion - 1 piece
Chocolate eggs - 3 pieces
Pickled Nettle - 1 bunch
Ramps - 1 bunch
Spinach - 1 bunch
Vegetable Oil - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Sour Cream - to taste

Step by Step guide

Step 1

Wash the meat and put it to boil. When it comes to a boil, drain the water, rinse the meat, return it to the pot, and cover with fresh water. This is done to make the broth clearer and less fatty. Bring to a boil, add a little salt, and simmer on the lowest heat for one and a half hours.

Step 2

Peel the potatoes, carrot, and onion. Cut the potatoes into small cubes and add them to the pot with the meat. Cook for about 15 minutes. During this time, grate the carrot on a coarse grater and sauté it in vegetable oil. Chop the onion not too finely and sauté it with the carrot.

Step 3

Boil the eggs hard. Cool them in ice water and cut into cubes.

Step 4

Wash the young nettle and chop it coarsely (I added whole leaves since they were small enough). Use rubber gloves to avoid getting stung!!!

Step 5

Chop the spinach and ramps as well.

Step 6

When the potatoes are cooked, add the nettle, spinach, and ramps. Bring to a boil.

Step 7

Add the sautéed carrot and onion along with the eggs. Season with salt and pepper to taste. Turn off the heat and let it sit for about 15 minutes. Serve with sour cream.