Borsh s Krapivoj (Russian Nettle Borscht) is a traditional Russian recipe for a classic soup of beetroot and nettle leaves with tomatoes and garlic cooked in vegetable stock. The full recipe is presented here and I hope you enjoy this classic Russian version of: Russian Nettle Borscht (Borsh s Krapivoj).
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Ingredients:
500ml vegetable stock
150g beetroot, cooked, peeled and diced
120g stinging nettle leaves
2 tomatoes, finely diced
2 garlic cloves, grated or minced
sugar, salt and freshly-ground black pepper, to taste
sour cream, to garnish
Method:
Strip the nettle leaves from the stalks, wash then place in a bowl and pour boiling water over them (this helps eliminate the sting). Drain the nettles and chop finely (they should no longer sting).
Add the stock to a pan and when boiling add the beetroot, nettle leaves, tomatoes and garlic. Stir to combine then season with a little sugar and black pepper (adjust the salt, to taste). Reduce to a simmer and cook for 10 minutes.
Ladle the finished soup into bowls, garnish with sour cream and serve.
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