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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.

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

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.

Find it online: https://yumfoodusa.com/green-borscht/