Green Borscht (Ukrainian Sorrel/Spinach Soup) Recipe
Green Borscht is a traditional Ukrainian sorrel and spinach soup, vibrant with fresh herbs and wholesome vegetables. This comforting and tangy soup features potatoes, carrots, and onions in a flavorful broth enhanced with sorrel or spinach and finished with sour cream and hard-boiled egg for a creamy texture and rich taste. Perfect for a light, nutritious meal ready in just 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Vegetarian
Ingredients
Vegetables
- 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
Flavorings and Fats
- 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)
Liquids
- 4 cups filtered water
For Serving
- 1 tablespoon sour cream
- ½ hard-boiled egg, chopped or halved
Instructions
- Prepare the Vegetables: Cube the carrots and potatoes into bite-sized pieces. Dice the onion finely. Chop the sorrel leaves and fresh dill, then set aside.
- Sauté Onions and Carrots: Heat the ghee butter or olive oil in a large pot over medium heat. Add the diced onions and cook, stirring frequently, until translucent, about 3 minutes. Add the cubed carrots and continue cooking for another 3 minutes to soften slightly.
- Cook the Soup Base: Pour in 4 cups of filtered water along with the cubed potatoes, bay leaves, and vegetable bouillon base. Bring the mixture to a boil, then cover and reduce heat to simmer. Let cook for about 20 minutes or until the potatoes and carrots are tender.
- Add Greens and Herbs: Stir in the chopped sorrel leaves and dill. Cover the pot and allow the soup to rest off heat for at least 10 minutes so the flavors meld. If sorrel is not available, stir in ½ cup chopped spinach along with 1 tablespoon fresh lemon juice instead.
- Serve: Ladle the soup into bowls. Garnish each serving with a dollop of sour cream and chopped or halved hard-boiled egg. Sprinkle with black pepper to taste for a finishing touch.
Notes
- If sorrel is unavailable, substitute with chopped spinach and add a tablespoon of lemon juice to maintain the soup’s signature tangy flavor.
- The sour cream and hard-boiled egg add richness and protein, but the soup can be enjoyed without for a lighter option.
- Adjust salt to preference, especially if your bouillon base is already salty.
- This soup is best served warm and fresh but can be refrigerated and gently reheated for up to 2 days.
