Green borsch with nettle and sorrel

Nutritious, healthy, vitamin green borsch with nettle and sorrel. A decoction of nettle has a beneficial effect on the body and you can always find it in the forest or in your garden.

Ingredients:
200g nettle;
200g sorrel;
2 handfuls of pasta;
150g carrots;
150g onions;
150g parsley root;
600g potatoes;
1 tbsp butter;
4 eggs,
1 pc clove;
1pcs bay leaf;
salt, pepper to taste;
dill, parsley

Cooking method:
Sort nettle, wash, scald with boiling water for 2-3 minutes.

Discard in a colander, rinse with cold water, cut.

Grate carrots, onions and parsley root in butter.

Boil water and put in a boiling nettle, pasta and sliced ​​potatoes.

Cook for 10 minutes.

Add sautéed vegetables, bay leaf, cloves, salt. Cook until potatoes are cooked.

Put chopped sorrel and boil for another 5 minutes.

Boil the eggs separately. Peel and cut in half.

Serve by putting half the eggs in a plate, a spoonful of sour cream, and sprinkle with finely chopped greens.