Name: Green Borscht (Ukrainian Sorrel/Spinach Soup) Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Ukrainian
Ingredients: 3-4 medium potatoes, cubed; 1 large carrot, cubed; 1 small onion (or half of a medium), diced; 10 sorrel leaves or ½ cup chopped spinach plus 1 tablespoon lemon juice; 2 tablespoons chopped fresh dill; 2 bay leaves; 1 tablespoon ghee butter or olive oil; 2 teaspoons “Better than bouillon” vegetable flavor base; ¼ teaspoon salt (adjust to taste); ¼ teaspoon black pepper (for serving); 4 cups filtered water; 1 tablespoon sour cream; ½ hard-boiled egg, chopped or halved

Jump to Recipe· 3.9 from 5 reviews

If you’re looking to brighten up your mealtime with something fresh, vibrant, and bursting with flavor, the Green Borscht (Ukrainian Sorrel/Spinach Soup) Recipe is an absolute must-try. This traditional Eastern European soup shines thanks to its crisp sorrel leaves—or spinach with a touch of lemon—giving it a uniquely tangy and refreshing taste that dances on your palate. The hearty potatoes and carrots, gently simmered to silky perfection, perfectly balance the soup’s zest, while fragrant dill and a creamy swirl of sour cream bring comforting warmth. Simple yet incredibly satisfying, this Green Borscht will quickly become one of your favorite soups to make and share.

Ingredients You’ll Need

The image shows a wooden cutting board placed on a white marbled surface with four groups of chopped ingredients neatly arranged on it. In the top left corner, there are bright orange carrot pieces cut into small slices, while the top right corner has finely chopped white onions. The bottom left corner holds pale yellow potato cubes, and the bottom right corner features chopped green herbs. The colors of the vegetables contrast well against the light wood grain of the cutting board photo taken with an iphone --ar 4:5 --v 7

What makes this Green Borscht (Ukrainian Sorrel/Spinach Soup) Recipe truly special is the way these straightforward, wholesome ingredients come together. Each one plays a vital role, whether it’s adding texture, delivering that distinct green color, or layering in the signature tangy and fresh flavors.

3-4 medium potatoes: Adds heartiness and a creamy texture once cooked, making the soup satisfyingly filling.

1 large carrot: Provides a natural sweetness and a lovely pop of color among the greens.
1 small onion (or half of a medium): Builds a subtle savory base that melds perfectly with the other ingredients.
10 sorrel leaves or chopped spinach + lemon: The star of the show, sorrel brings a bright, lemony tang, but spinach with fresh lemon juice is a perfect alternative.

2 tablespoons chopped fresh dill: Fresh dill adds a fragrant herbal note quintessential to this recipe’s character.
2 bay leaves: Infuse a mild earthy undertone that deepens the soup’s flavor complexity.
1 tablespoon ghee butter or olive oil: For gently sautéing the veggies, enhancing the aroma and richness.

4 cups filtered water: The soup’s base, providing a clean, clear broth that carries all flavors effortlessly.
2 teaspoons “Better than Bouillon” (vegetable flavor): Concentrated vegetable stock to intensify the depth of flavor without overpowering.
¼ teaspoon salt (adjust to taste): Enhances all the natural flavors in the soup.

1 tablespoon sour cream (for serving): Adds creaminess and a cooling contrast to the tartness in the soup.
½ hard boiled egg (for serving): Offers richness and a satisfying bite when chopped or halved on top.
¼ teaspoon black pepper (for serving): Adds a gentle spicy kick that rounds everything off nicely.

How to Make Green Borscht (Ukrainian Sorrel/Spinach Soup) Recipe

Step 1: Prepare Your Veggies

Start by cubing the carrots and potatoes into bite-size pieces, perfect for quick, even cooking. Dice your onion finely to ensure it melts into the background, sweetening the broth with every stir. Chop the sorrel and fresh dill finely and set them aside—you’ll add them towards the end to preserve their delicate flavors and color.

Step 2: Sauté the Aromatics

In a large pot, warm the ghee butter or olive oil over medium heat. Toss in the diced onions and cook until they turn translucent, about 3 minutes, stirring frequently to avoid browning. Then add the cubed carrots and continue cooking for another 3 minutes, allowing their natural sweetness to develop fully and marry beautifully with the softened onions.

Step 3: Build the Soup Base

Pour in the filtered water, then add the cubed potatoes, bay leaves, and vegetable bouillon. Raise the heat until the soup comes to a gentle boil, then reduce to a simmer and cover. Let it cook for about 20 minutes, or until the potatoes and carrots are tender when pierced with a fork. This simmering step melds all the flavors into a nourishing and harmonious broth.

Step 4: Add the Greens and Fresh Herbs

Once the vegetables are tender, stir in your chopped sorrel and dill. If you’re substituting sorrel, add ½ cup of chopped spinach and a tablespoon of fresh lemon juice instead to achieve that signature tangy kick. Cover the pot again and let the soup rest for at least 10 minutes off the heat—this gentle sitting time allows the greens to release their essence without losing their vibrant color or flavor.

Step 5: Final Touches and Serving

Just before serving, remove the bay leaves from the pot. Ladle the soup into bowls, adding freshly ground black pepper to taste. Top each serving with a generous dollop of sour cream and sliced or halved hard-boiled eggs, elevating the dish with creamy richness and an added layer of texture that’s utterly satisfying.

How to Serve Green Borscht (Ukrainian Sorrel/Spinach Soup) Recipe

A close-up of a creamy soup served in a white bowl with two side handles, resting on a white marbled surface. The soup is pale yellow with a frothy texture, dotted with small pools of golden oil. Finely chopped green herbs, likely dill or parsley, are spread throughout the soup’s surface. On the left side of the bowl, there is a half of a boiled egg with a bright orange yolk and smooth white edges, sitting slightly submerged within the soup. In the background, part of a green and white cloth is slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a dollop of sour cream is a classic choice that perfectly balances the soup’s subtle acidity with creamy smoothness. Freshly chopped dill on top takes the herbaceous notes even further, while a few cracks of black pepper awaken the palate. Halved or chopped hard-boiled eggs add a delightful, comforting bite that makes the soup feel extra special and nourishing.

Side Dishes

This soup pairs beautifully with hearty rye or sourdough bread, which you can use to soak up every last drop of the flavorful broth. For a more traditional touch, serve alongside homemade pampushky (Ukrainian garlic bread rolls) or a simple cucumber and tomato salad dressed with a light vinaigrette to add a crisp counterpoint.

Creative Ways to Present

For a modern twist, serve Green Borscht in clear glass bowls to showcase its vibrant green hues. Alternatively, offer it in rustic ceramic mugs for a cozy, comforting vibe. If hosting a gathering, consider presenting it as a first course in small shot glasses, garnished with microgreens and a tiny swirl of sour cream for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

Green Borscht keeps beautifully in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen over time, making leftovers taste even more harmonious. Just be sure to add sour cream and eggs fresh when serving, as they don’t hold up well in storage.

Freezing

If you want to enjoy this delicious soup later, it freezes quite well. Allow the soup to cool completely before transferring it to freezer-safe containers, leaving some headspace for expansion. It will keep for up to 2 months frozen. When ready to enjoy, thaw it overnight in the fridge before reheating gently.

Reheating

Reheat the soup on the stovetop over low to medium heat, stirring occasionally until warmed through. Avoid boiling to preserve the freshness of the greens. Once hot, add fresh sour cream and hard-boiled egg for serving to regain that just-made flair.

FAQs

Can I use spinach instead of sorrel in this recipe?

Absolutely! If sorrel isn’t available, spinach is a fantastic substitute. Since spinach lacks sorrel’s natural tartness, adding a tablespoon of lemon juice adds the necessary brightness to the soup.

What does sorrel taste like?

Sorrel has a distinct tart, lemony flavor that gives Green Borscht its signature tang. It’s refreshing and slightly acidic, which brightens the entire soup beautifully.

Is this soup vegetarian or vegan?

This Green Borscht is vegetarian when made with vegetable bouillon and olive oil or ghee butter. To make it vegan, use olive oil instead of ghee and skip the sour cream or replace it with a plant-based alternative.

Can I make this soup ahead of time for a party?

Yes! The soup actually tastes better the next day once the flavors meld. Just prepare the soup a day ahead, refrigerate it, and add the sour cream and boiled eggs just before serving for a fresh finish.

Why is dill important in this recipe?

Dill provides a fragrant, herbaceous note that is a traditional hallmark of Ukrainian borscht. Its fresh, slightly sweet flavor complements the tanginess of the sorrel, making the soup taste authentic and irresistibly fresh.

Final Thoughts

There’s something truly magical about the Green Borscht (Ukrainian Sorrel/Spinach Soup) Recipe that makes it stand out from everyday soups. It’s bright, nourishing, and packed with fresh, vibrant flavors that feel like a warm hug on a plate. Whether you’re new to Ukrainian cuisine or a seasoned lover of traditional soups, this recipe is a delicious way to bring a bit of Eastern European comfort to your table. Give it a try and watch it quickly become a cherished favorite in your home!