Ukrainian Green Borscht Recipe

Introduction

Ukrainian Green Borscht is a vibrant and comforting soup packed with fresh greens and tender vegetables. This light yet nourishing dish is perfect for any season and offers a delightful mix of flavors with a hint of lemony brightness.

Ingredients

• 64 oz chicken or vegetable broth
• 3 tbsp olive oil
• 1 medium onion, minced
• 1 medium carrot, grated on a large grater
• 3 large potatoes, cubed
• 4 cups spinach, chopped
• 1 zucchini, cubed
• 3 tbsp lemon juice
• 4 eggs, hard-boiled and cubed
• 1/2 cup parsley or dill, chopped
• Salt and pepper to taste
• Sour cream, for serving

Instructions

1. Step 1: In a large pot or Dutch oven, bring the chicken or vegetable broth to a boil. Add the cubed potatoes, reduce the heat to medium-low, and cook for 15 minutes until the potatoes are tender.
2. Step 2: While the potatoes are cooking, heat the olive oil in a medium non-stick skillet over medium heat. Add the minced onion and grated carrot, cooking and stirring occasionally for about 10 minutes until softened.
3. Step 3: Add the sautéed onion and carrot mixture along with the cubed zucchini and chopped spinach to the pot with the potatoes. Continue cooking for another 5 to 7 minutes until the vegetables are tender. Season with salt and pepper to taste.
4. Step 4: Stir in the lemon juice, cubed hard-boiled eggs, and chopped parsley or dill. Mix gently to combine all the flavors.
5. Step 5: Remove the pot from heat and serve the soup immediately with a dollop of sour cream on top for added creaminess.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Add fresh dill for an authentic herbal flavor that complements the sour cream beautifully.
• Feel free to substitute spinach with sorrel or kale for different textures and tastes.
• Hard-boil the eggs a day ahead to save time when preparing the soup.

Storage

Store leftover borscht in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Note that the sour cream should be added fresh when serving, rather than during storage or reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just thaw and drain it before adding to the soup to avoid excess liquid.

Is it necessary to add lemon juice?

The lemon juice adds a bright, tangy flavor that balances the richness of the soup. You can adjust the amount to your taste or substitute with a splash of vinegar if preferred.

Ukrainian Green Borscht Recipe

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Ukrainian Green Borscht is a vibrant, comforting soup that showcases fresh spinach, tender potatoes, and sautéed vegetables in a flavorful chicken or vegetable broth. Enriched with hard-boiled eggs and brightened with lemon juice, this traditional Eastern European dish is garnished with fresh herbs and served with creamy sour cream for a satisfying meal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Ukrainian
• Diet: Low Fat

Ingredients

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Broth and Vegetables

• 64 oz chicken or vegetable broth
• 3 large potatoes, cubed
• 4 cups spinach, chopped
• 1 zucchini, cubed

Sautéed Vegetables

• 3 tbsp olive oil
• 1 medium onion, minced
• 1 medium carrot, grated on a large grater

Finishing Ingredients and Garnish

• 3 tbsp lemon juice
• 4 eggs, hard-boiled and cubed
• 1/2 cup parsley or dill, chopped
• Salt and pepper, to taste
• Sour cream, for serving

Instructions

1. Boil Potatoes: In a large pot or Dutch oven, bring the chicken or vegetable broth to a boil. Add the cubed potatoes, then reduce the heat to medium-low and let them cook for 15 minutes until they begin to soften.
2. Sauté Onion and Carrot: While the potatoes cook, heat the olive oil in a medium non-stick skillet over medium heat. Add the minced onion and grated carrot, cooking and stirring occasionally for about 10 minutes, until the vegetables are tender and fragrant.
3. Add Remaining Vegetables: To the pot with the potatoes, add the sautéed onion and carrot mixture, along with the cubed zucchini and chopped spinach. Continue cooking the soup for an additional 5–7 minutes to allow all the flavors to meld together. Season with salt and pepper to your taste.
4. Add Lemon Juice, Eggs, and Herbs: Stir in the lemon juice, cubed hard-boiled eggs, and the chopped parsley or dill. The eggs add richness and texture to the soup, while the lemon juice brightens the overall flavor.
5. Serve: Remove the soup from heat. Serve immediately, garnished with a dollop of sour cream for a creamy, tangy finish.

Notes

• Hard-boil the eggs by placing them in boiling water for 10-12 minutes, then cool in ice water before peeling and cubing.
• Use fresh herbs like dill or parsley depending on your preference; both add a lovely freshness to the soup.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
• Adjust seasoning at the end since lemon juice adds tanginess which can affect salt balance.

Keywords: Ukrainian Green Borscht, spinach soup, vegetable soup, traditional borscht, lemon borscht, healthy soup, Eastern European soup