Green Borscht (Ukrainian sorrel/spinach soup)

why make this recipe

Green Borscht is a delightful soup that warms both the heart and the belly. This Ukrainian dish is packed with healthy greens and comforting potatoes, making it a great choice for any time of the year. It’s a perfect blend of flavors, offering a light yet satisfying meal that can be enjoyed by everyone. Plus, it’s simple to prepare, making it an excellent dish for both novice cooks and experienced chefs.

how to make Green Borscht

Ingredients

• 3-4 medium potatoes
• 1 large carrot
• 1 small onion (or half of the medium)
• 10 sorrel leaves or chopped spinach+lemon (*see notes below)
• 2 Tablespoons chopped fresh dill
• 2 bay leaves
• 1 Tablespoon ghee butter or olive oil
• 4 cups filtered water
• 2 teaspoons "Better than Bouillon" (vegetable flavor)
• ¼ teaspoon salt (by taste)
• 1 Tablespoon sour cream (for serving)
• 1/2 hard boiled egg (for serving)
• 1/4 teaspoon black pepper (for serving)

Directions

1. Cube the carrots and potatoes. Dice the onions. Chop the sorrel and dill finely and set aside.
2. In a large pot, heat the ghee butter over medium heat. Add the onions and cook until they are translucent, about 3 minutes, stirring often.
3. Add the carrots and cook for another 3 minutes.
4. Pour in the water and add the cubed potatoes, bay leaves, and bouillon base. Bring the mixture to a boil, then cover and let it simmer for about 20 minutes or until the vegetables are fully cooked.
5. Stir in the chopped sorrel and dill. Cover the pot and let it rest for at least 10 minutes before serving. If you’re not using sorrel, substitute with ½ cup of chopped spinach and a tablespoon of lemon juice instead.
6. Serve the soup with a chopped or halved boiled egg and a dollop of sour cream.

how to serve Green Borscht

Green Borscht can be served hot in bowls with a generous spoonful of sour cream on top. The addition of a boiled egg adds richness and flavor. It pairs well with crusty bread on the side, making a comforting and complete meal.

how to store Green Borscht

To store Green Borscht, let it cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.

tips to make Green Borscht

• Ensure the vegetables are chopped evenly to help them cook uniformly.
• Adjust the salt and pepper according to your taste.
• For a more vibrant flavor, use fresh sorrel if available, or experiment with other leafy greens.

variation

If you want to add protein, consider including cooked chicken or sausage to the soup. You can also vary the herbs used, trying parsley or chives for a different taste.

FAQs

1. Can I make this soup ahead of time?
Yes, Green Borscht tastes even better the next day as the flavors meld together.

2. What can I use instead of sorrel?
If you can’t find sorrel, chopped spinach with a bit of lemon juice works well as a substitute.

3. Is this soup gluten-free?
Yes, Green Borscht is naturally gluten-free as it doesn’t contain any wheat products. Enjoy this hearty soup without worry!

Green Borscht

Print Recipe

A delightful Ukrainian soup filled with healthy greens and comforting potatoes, perfect for any time of the year.

• Total Time: 36 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 3–4 medium potatoes
• 1 large carrot
• 1 small onion (or half of the medium)
• 10 sorrel leaves or chopped spinach + lemon
• 2 Tablespoons chopped fresh dill
• 2 bay leaves
• 1 Tablespoon ghee butter or olive oil
• 4 cups filtered water
• 2 teaspoons ‘Better than Bouillon’ (vegetable flavor)
• ¼ teaspoon salt (to taste)
• 1 Tablespoon sour cream (for serving)
• 1/2 hard boiled egg (for serving)
• ¼ teaspoon black pepper (for serving)

Instructions

1. Cube the carrots and potatoes. Dice the onions. Chop the sorrel and dill finely and set aside.
2. In a large pot, heat the ghee butter over medium heat. Add the onions and cook until transparent, about 3 minutes, stirring often.
3. Add the carrots and cook for another 3 minutes.
4. Pour in the water and add the cubed potatoes, bay leaves, and bouillon base. Bring to a boil, then cover and simmer for about 20 minutes or until the vegetables are fully cooked.
5. Stir in the chopped sorrel and dill. Cover and let rest for at least 10 minutes before serving.
6. Serve the soup with a chopped or halved boiled egg and a dollop of sour cream.

Notes

Use fresh sorrel for a more vibrant flavor. Adjust salt and pepper to taste.

• Author: jessica-baker
• Prep Time: 10 minutes
• Cook Time: 26 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Ukrainian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 350mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 62mg

Keywords: soup, Ukrainian, greens, potatoes, vegetarian