Сhicken and rice casserole
🍳 170 min
🔥 3663 cal
✍️ by Taisiia Dobrozorova
Green borsch is one of the three traditional varieties of Ukrainian borsch, with red and cold. He is second only to red borsch in popularity. It is traditionally prepared in the spring. Green borsch with sorrel and eggs is one of the best vitamin dishes with the first fresh herbs. You can cook it on any broth, with meat, chicken, mushrooms and without. Serve it with sour cream and rye bread - delectable!
150 g (1 cup)
5 g (1 tsp)
200 g (1 pieces)
60 g (1 cup)
30 g (1 pieces)
20 g (1 tsp)
20 g (1 tsp)
20 g (1 cup)
40 g (½ cup)
Salt, Spices to taste, Sour cream 20%
Please follow the next steps:
Add beef ribs, garlic and allspice to a pot of water. Ribs need to be washed first.
Bring to a boil and remove the foam with a slotted spoon, then cook over low heat for 1.5-2 hours.
While the ribs are cooking, peel and dice the potatoes and rinse the rice.
Add potatoes and rice to the pan, cook for 20 minutes. Let's boil the quail eggs.
In the meantime, cut the carrots into circles and coarsely chop the sorrel. Cut the rest of the greens: parsley, dill and green onions.
Add carrots to the pan, salt to taste and cook for 10 minutes.
Quail eggs cut into pieces (part of the eggs should be left for serving, cut in half).
Remove the garlic from the broth. Add chopped eggs, sorrel and greens.
Turn off the fire and let the borscht brew under the lid for 10 minutes.
To make the green borscht easily digestible, it is better to cook the broth from lean meat - chicken is ideal.
Potatoes, rice, and eggs make this a hearty first course, while sorrel and a variety of other herbs are refreshing, giving a pleasant sourness and aroma.
Lunch, Dinner, Main dish
Pot, Knife, Bowl, Spoon
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