Description
Green Borscht is a traditional Ukrainian sorrel and spinach soup known for its fresh, tangy flavor and vibrant green color. This comforting recipe features a medley of potatoes, carrots, and aromatics, gently simmered with sorrel leaves or spinach and fresh dill. Finished with a dollop of sour cream and a hard-boiled egg, this wholesome soup is both nourishing and easy to prepare in just 45 minutes.
Ingredients
Scale
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 + 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 2 bay leaves
Liquids and Fats
- 1 tablespoon ghee butter or olive oil
- 4 cups filtered water
Seasonings and Garnishes
- 2 teaspoons “Better than Bouillon” vegetable flavor
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (for serving)
- 1 tablespoon sour cream (for serving)
- ½ hard-boiled egg (for serving)
Instructions
- Prepare the vegetables: Cube the carrots and potatoes into bite-sized pieces. Dice the onion finely. Chop the sorrel leaves (or spinach) and fresh dill, setting them aside for later use.
- Sauté the aromatics: Heat 1 tablespoon of ghee butter or olive oil in a large pot over medium heat. Add the diced onions and sauté for about 3 minutes until translucent, stirring frequently. Add the cubed carrots and cook for an additional 3 minutes to soften.
- Cook the vegetables: Pour in 4 cups of filtered water. Add the cubed potatoes, 2 bay leaves, and 2 teaspoons of “Better than Bouillon” vegetable base. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for approximately 20 minutes, or until the potatoes and carrots are tender and fully cooked.
- Add greens and herbs: Stir in the chopped sorrel leaves and fresh dill. Cover the pot again and let the soup rest for at least 10 minutes to allow the flavors to meld. If sorrel is not available, add ½ cup chopped spinach along with a tablespoon of lemon juice instead for a similar tangy effect.
- Serve: Ladle the soup into bowls and garnish with chopped or halved hard-boiled egg. Add a dollop of sour cream and sprinkle with black pepper to taste. Enjoy your fresh and vibrant Ukrainian green borscht!
Notes
- Sorrel gives the soup its signature tangy flavor; if unavailable, substitute with spinach and add lemon juice for acidity.
- Use ghee or olive oil for sautéing to keep the flavor light and authentic.
- Adjust salt to taste, especially if using salted bouillon bases.
- For a vegetarian version, ensure to use a vegetable bouillon or broth.
- This soup can be served hot or chilled, making it versatile throughout the year.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
Keywords: Green borscht, Ukrainian soup, sorrel soup, spinach soup, traditional Ukrainian recipe, vegetarian soup, spring soup, sour cream garnish
