Delicious, hearty spring borsch with beef ribs and quail eggs. This first course can be a hearty meal for the whole family. Cook with love and bon appetit!
Summary
| Cook Time | 2 hours 40 mins |
| Total Time | 2 hours 40 mins |
| Course | Soup |
| Servings (Default: 8) |
Ingredients
Ingredients- Beef ribs – 0.8-1 kg
- Garlic – 1 tooth
- Allspice peas – 2 mountains.
- Rice – 80-100 g
- Potatoes – 400 g
- Carrots – 1 pc.
- Boiled quail eggs – 20 pcs.
- Sorrel – 1 large bunch
- Dill greens – 1 bunch.
- Parsley greens – 1 bunch.
- Green onions – 1 bunch.
- Salt to taste
- Sour cream – to taste
- Water – 3 l
Print Recipe
Pin Recipe Instructions
- Ingredients for making green borscht.
- Pour 3 liters of water into a saucepan, put chopped ribs, allspice, garlic into it. Bring to a boil, remove scale from the surface of the broth. Cook the broth for 1.5-2 hours, periodically removing scale.
- When the broth is cooked, add the diced potatoes and washed rice, cook for 20 minutes.
Cut the peeled carrots into slices and put them in a saucepan, cook for about 5-10 minutes, the carrots should be a little crispy.
- Salt the borscht to taste. Add the quail eggs, cut into quarters. Add previously washed and coarsely chopped sorrel and chopped greens to the green borscht.
- Turn off the heat, do not cover tightly, let the green borscht stand for 5 minutes. Serving borscht with sour cream.
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