Green borscht with nettle or sorrel - which is healthier and how to cook it, the recipe The green borscht season is open: this dish is good because some healthy ingredients can be replaced with others without losing taste. Green borscht recipe - in the article The main ingredient, due to which borscht turns green and gets its unique taste with sourness, is sorrel. It is from mature sorrel leaves that this dish, green borscht, is well obtained.. The high fiber content in sorrel improves digestion, potassium helps regulate blood pressure, vitamin C strengthens the immune system, vitamin A improves eyesight.

Thermally processed sorrel does not irritate the gastric mucosa, but too sour borscht is still not recommended for gastritis and other diseases of the digestive system. An alternative is green borscht with nettle: this is a very useful plant, it contains many useful minerals.

Nettle is rich in iron, magnesium, copper, zinc, selenium, vitamins (A, B, C, E, K). In addition, nettles can be collected without spending a dime.. The recipe for such borscht is simple, writes nutritionist sergeevnagalichka, we take:.

chicken thigh 300 g (can be without meat, there will be a lean dish) potatoes 150 g carrots 70 g onions 70 g sorrel or nettle leaves 100 g greens (parsley, green onions, dill) 35 g.

Cooking: wash the thigh, remove the skin, fill it with water, put it on the fire, after it boils, drain the water, rinse the meat, the pan, put the hips back in the pan, throw in the bay leaf, salt, pour 2 liters of water.

Then cook for 25 minutes over medium heat, then throw in the potatoes, cook until the potatoes are ready..

In the meantime, saute onions and carrots, add sorrel (nettle), cover with a lid and turn off. As the potatoes are ready, add the sauteed vegetables, let it boil for another 5 minutes, add salt to taste, pepper, add finely chopped herbs, cover with a lid, let it brew for 15 minutes. When serving, add half a boiled egg, if desired..

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