Summary

Ingredients

• 500 g chickens, frozen
• 4 potato (s)
• 6 egg (s), hard-boiled
• 1 onion (s)
• 1 carrot (s)
• 4 handfuls nettle leaves, fresh
• 1 cup crème fraîche
• 1 bay leaf
• 1 bunch dill
• 1 bunch parsley
• salt and pepper
• Crème fraîche for serving

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Instructions

1. Pour 3 liters of water into the chicken in a 4 liter saucepan, place on the stove, skim off the gray foam before boiling. Reduce the heat and let the meat simmer for about 45 minutes. Take out the chicken, separate the meat from the bones, cut into small pieces and put back in the pot.
2. In the meantime, peel the potatoes, cut them into cubes the size of a spoon, add to the stew and bring the contents to the boil.
3. For baking, grate the carrot on a coarse grater, dice the onion, put both in a pan with 2 - 3 tablespoons of crème fraîche and simmer for about 10 minutes. Add the brandy to the stew and bring to the boil.
4. Dice the eggs, add them to the stew and bring to the boil.
5. Wash the nettle leaves, cut them into small pieces, add to the stew, bring to the boil and simmer for another 5 minutes. Put on disposable gloves when processing nettles. Season the borscht with salt, pepper and bay leaf, switch off the heating plate and only now add the chopped dill and parsley.
6. Serve the stew with a tablespoon of crème fraîche and traditional Ukrainian hrinky with egg. (see my recipes in my profile)
7. Notes: These days, green borscht is often cooked with sorrel instead of nettles. The original is with nettles, as it is one of the first green herbs that grows in abundance in spring. Green borscht is often prepared in spring or summer, especially after Easter when a lot of boiled eggs have to be thrown away.
8. Don`t be afraid of nettles, they no longer burn in borscht, but they give the dish a unique mild taste and aroma, and it`s healthy too. The cooking time of nettles is very short, 5 minutes are sufficient, then they are still in a hot pot.