Ingredients

3-4 medium potatoes

1 large carrot

1 small onion (or half of a medium)

10 sorrel leaves or chopped spinach with 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 (adjust to taste)

1 tablespoon sour cream (for serving)

½ hard boiled egg (for serving)

¼ teaspoon black pepper (for serving)

Instructions

Step 1: Cube the carrots and potatoes into bite-sized pieces. Dice the onion. Finely chop the sorrel and dill, then set them aside.

Step 2: Heat the ghee butter or olive oil in a large pot over medium heat. Add the diced onions and cook until they become translucent, about 3 minutes, stirring often. Add the cubed carrots and cook for an additional 3 minutes.

Step 3: Pour in the filtered water, then add the cubed potatoes, bay leaves, and vegetable bouillon. Bring the mixture to a boil, then cover and simmer for about 20 minutes, or until the vegetables are fully cooked.

Step 4: Stir in the chopped sorrel and dill. Cover the pot and let the soup rest for at least 10 minutes before serving. If you are not using sorrel, substitute with ½ cup chopped spinach combined with 1 tablespoon of lemon juice.

Step 5: Serve the soup topped with chopped or halved hard boiled egg, a dollop of sour cream, and a sprinkle of black pepper.

Tips & Variations

For a dairy-free version, replace sour cream with a dollop of coconut yogurt or skip it altogether.

Use fresh spinach with lemon juice as a simple alternative if sorrel is unavailable; the lemon adds the necessary tang.

Add a splash of white wine or a pinch of smoked paprika for extra depth of flavor.

Use homemade vegetable broth instead of bouillon for a more natural taste.

FAQs

Can I use frozen spinach instead of fresh sorrel?

Yes, frozen spinach can be used as a substitute. Thaw and drain it well before adding to the soup. Add a tablespoon of lemon juice to compensate for the tartness usually provided by sorrel.

Is green borscht served hot or cold?

Green borscht is traditionally served hot, especially when freshly made. However, some variations can be enjoyed chilled during warm weather, typically with added ingredients like cucumbers and radishes.