Green Borscht

Green Borscht, also known as Ukrainian Sorrel and Spinach Soup, is a vibrant and tangy springtime dish that celebrates the season’s freshest greens. Made with a medley of sorrel, spinach, tender vegetables, and a light broth, it’s finished with creamy sour cream and a touch of lemon for brightness. This nourishing soup is a staple in Ukrainian kitchens and a beloved symbol of spring’s arrival.

Why You’ll Love This Recipe

This soup is a perfect balance of health and comfort — light yet satisfying, tangy yet creamy. Here’s why you’ll enjoy it:

• Packed with nutrient-rich greens and vegetables
• Traditional Ukrainian flavor with a modern simplicity
• Naturally gluten-free and easily adapted to vegetarian diets
• Quick and easy to make in just over 30 minutes
• Light, tangy, and refreshing — ideal for springtime meals
• A great way to use fresh sorrel, spinach, and herbs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 3 medium potatoes, peeled and diced
• 1 bunch fresh sorrel, chopped
• 1 bunch fresh spinach, chopped
• 6 cups vegetable or chicken broth
• 1 hard-boiled egg, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• Sour cream, for serving

Directions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and carrots. Sauté for about 5 minutes, or until the vegetables are soft and fragrant.
3. Stir in the diced potatoes and pour in the broth. Bring the soup to a boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender.
4. Add the chopped sorrel and spinach. Stir and cook for 3–4 minutes, or until the greens are wilted and bright.
5. Add the lemon juice, salt, black pepper, and chopped fresh dill. Simmer for another 2 minutes.
6. Stir in the chopped hard-boiled egg just before serving.
7. Ladle the soup into bowls and top each serving with a generous spoonful of sour cream. Serve warm.

Servings and timing

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Calories per Serving: 190 kcal

Variations

• Vegetarian Version: Use vegetable broth and omit the egg for a lighter, plant-based option.
• Add Protein: Stir in cooked chicken or a poached egg for a heartier meal.
• Herb Swap: Use parsley or green onions in place of dill if preferred.
• Cabbage Addition: Add a handful of shredded green cabbage for extra body.
• Chilled Option: Let the soup cool and serve slightly chilled for a refreshing summer twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over medium-low heat until warmed through. Avoid boiling to preserve the delicate greens and maintain the soup’s fresh texture.
Sour cream should be added fresh when serving, rather than during reheating.

FAQs

What is sorrel and where can I find it?

Sorrel is a leafy green with a slightly sour, lemony flavor. It can often be found at farmers’ markets or well-stocked grocery stores during spring.

Can I substitute sorrel?

Yes, you can use arugula, mustard greens, or a combination of spinach and lemon juice for a similar tangy effect.

Is this soup traditionally served hot or cold?

It is traditionally served warm, but it can also be enjoyed chilled in warmer weather.

What makes this soup green borscht?

The use of green leafy vegetables like sorrel and spinach, instead of the red beets found in traditional borscht, gives this version its distinctive name.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free when prepared with a gluten-free broth.

Can I use frozen greens?

Fresh greens are preferred for optimal texture, but frozen spinach can be used in a pinch. Sorrel is best fresh, but can be substituted as noted.

What does the egg add to the soup?

The chopped hard-boiled egg adds protein and a creamy texture that complements the tangy broth.

How tangy is this soup?

The soup has a pleasant, bright tang from the sorrel and lemon juice, balanced by the richness of the sour cream.

Can I make this ahead?

Yes, this soup keeps well and the flavors continue to meld as it sits. Store without sour cream and add it fresh when serving.

What pairs well with this soup?

Serve with crusty bread, a light salad, or boiled potatoes for a traditional and filling meal.

Conclusion

Green Borscht (Ukrainian Sorrel & Spinach Soup) is a refreshing and nourishing dish that perfectly captures the spirit of spring. Its unique balance of tangy, creamy, and herbaceous notes makes every bowl a celebration of seasonal ingredients. Whether served as a light lunch or a comforting starter, this traditional recipe brings timeless Eastern European flavor to your table with ease.

Green Borscht

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Green Borscht, or Ukrainian Sorrel & Spinach Soup, is a vibrant and tangy springtime classic from Eastern Europe. Made with fresh greens, vegetables, and a hint of lemon in a light broth, this gluten-free, vegetarian-friendly soup is finished with a creamy dollop of sour cream for a comforting yet refreshing meal.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soups / Spring Recipes / Traditional
• Method: Simmering
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

• 1 medium onion, chopped

• 2 medium carrots, chopped

• 3 medium potatoes, peeled and diced

• 1 bunch fresh sorrel, chopped

• 1 bunch fresh spinach, chopped

• 6 cups vegetable or chicken broth

• 1 hard-boiled egg, chopped

• 1 tbsp fresh dill, chopped

• 1 tbsp lemon juice

• 1 tbsp vegetable oil

• 1/2 tsp black pepper

• 1 tsp salt

• Sour cream, for serving

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Instructions

1. In a large pot, heat vegetable oil over medium heat. Sauté onions and carrots until softened, about 5 minutes.

2. Add diced potatoes and pour in the broth. Bring to a boil, then reduce to a simmer for 10–12 minutes until potatoes are tender.

3. Add chopped sorrel and spinach, stirring until wilted and bright green, about 3–4 minutes.

4. Stir in lemon juice, salt, pepper, and dill. Simmer for another 2 minutes.

5. Add chopped hard-boiled egg just before serving.

6. Serve hot with a generous spoonful of sour cream on top.

Notes

• Sorrel adds a signature tang — if unavailable, substitute with a mix of lemon juice and arugula or extra spinach.

• Can be made vegetarian or with chicken broth for added depth.

• Pairs well with dark rye bread or garlic toast.