Description
Green Borscht is a vibrant, tangy Ukrainian soup made with sorrel leaves, potatoes, and a savory broth base. Often enjoyed in spring and summer, this refreshing soup is traditionally served with a dollop of sour cream and a hard-boiled egg. Packed with vitamins and light on the palate, it’s a healthy, comforting dish with a zesty green punch. Keywords: green borscht, Ukrainian sorrel soup, sorrel soup, healthy borscht, spring soup
Ingredients
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- 6 cups chicken or vegetable broth
- 2 cups chopped fresh sorrel leaves (or substitute with spinach + lemon juice)
- 4 medium potatoes, peeled and diced
- 1 medium carrot, diced
- 1 small onion, finely chopped
- 2 hard-boiled eggs, chopped (plus more for garnish)
- 2 tbsp vegetable oil or butter
- 1 bay leaf
- Salt and pepper to taste
- Sour cream, for serving
- Fresh dill, for garnish (optional)
Instructions
- In a large pot, heat the oil or butter over medium heat.
- Sauté the onion and carrot until softened, about 5 minutes.
- Add the diced potatoes and broth. Bring to a boil, then lower the heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the sorrel leaves and bay leaf. Cook for another 5–7 minutes until greens are wilted and bright.
- Add the chopped hard-boiled eggs, season with salt and pepper, and simmer for 2 more minutes.
- Remove the bay leaf. Serve hot with a spoonful of sour cream and garnish with fresh dill and extra egg if desired.
Notes
- Sorrel gives the soup its signature sour note. If unavailable, use spinach with a splash of lemon juice or a little vinegar.
- Green borscht can be served hot or chilled, making it versatile for any season.
- For a vegetarian version, use vegetable broth and omit eggs.
Nutrition
- Calories: 180
- Sugar: 3g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg
