Ukrainian Green Borscht Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithlily.com/ukrainian-green-borscht-recipe/
