Green Borscht with Beef Ribs and Guail Eggs

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!

Cook: 2 hours 40 mins

Servings: 8

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

Directions

1. Ingredients for making green borscht.

   

2. 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.

   

3. 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.

   

4. 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.

   

5. Turn off the heat, do not cover tightly, let the green borscht stand for 5 minutes. Serving borscht with sour cream.