When I first tasted Green Borscht, the warmth and tangy flavor wrapped around me like a cozy blanket. It reminded me of family gatherings, where everyone would gather around the table, sharing stories and laughter. The bright green color of the soup brought a bit of joy to those chilly evenings. This Ukrainian dish holds a special place in my heart because it connects me to my roots and to traditions shared by many. It’s not just a soup; it’s a celebration of fresh ingredients and soothing flavors. You’ll find that this recipe for Green Borscht is both comforting and refreshing, making it a perfect dish for any time of year.
why make this recipe
Green Borscht is not just delicious; it’s also a nutritious option packed with fresh greens and vegetables. It’s an easy way to incorporate vitamins and minerals into your diet. The combination of sorrel or spinach with hearty potatoes and carrots creates a wholesome meal that is perfect for any occasion. Plus, it’s straightforward to prepare, even for those who may not be experienced in the kitchen. You can easily impress your family or guests with this delightful Ukrainian soup!
how to make Green Borscht
Ingredients:
- 3-4 medium potatoes
- 1 large carrot
- 1 small onion (or half of a medium onion)
- 10 sorrel leaves or chopped spinach + lemon (*see notes below)
- 2 tablespoons chopped fresh dill
- 2 bay leaves
- 1 tablespoon ghee butter or olive oil
- 4 cups filtered water
- 2 teaspoons “Better than bouillon” (vegetable flavor)
- ¼ teaspoon salt (to taste)
- 1 tablespoon sour cream (for serving)
- ½ hard-boiled egg (for serving)
- ¼ teaspoon black pepper (for serving)
Directions:
- Cube the carrots and potatoes. Dice the onions. Chop the sorrel and dill finely, and set them aside.
- In a large pot, add the ghee butter over medium heat. Once hot, add the onions and cook until they become translucent, about 3 minutes, stirring often.
- Add the carrots and cook for another 3 minutes.
- Pour in the water, followed by the cubed potatoes, bay leaves, and bouillon base. Bring the mixture to a boil, cover, and let it simmer for about 20 minutes, or until the vegetables are fully cooked.
- Stir in the chopped sorrel and dill. Cover and let it rest for at least 10 minutes before serving. If you are not using sorrel, substitute with ½ cup of chopped spinach and add a tablespoon of lemon juice.
- Serve hot with a chopped or halved boiled egg and a dollop of sour cream on top.
how to serve Green Borscht
Serve Green Borscht hot in bowls, topped with a dollop of sour cream and pieces of hard-boiled egg. The sour cream adds creaminess, while the egg gives an extra touch of texture and nourishment. Pair this soup with a slice of rustic bread for a complete meal.
how to store Green Borscht
If you have leftovers, store Green Borscht in an airtight container in the refrigerator. It will last for about 3-4 days. When reheating, you might want to add a bit more water as the soup may thicken.
tips to make Green Borscht
- Use fresh sorrel for the best flavor. If it’s not available, chopped spinach with a touch of lemon juice can work as a great substitute.
- Adjust the seasoning to your taste. Feel free to add more salt or pepper as desired.
- For a heartier version, you can add cooked beans or lentils for extra protein.
variation
You can customize this Green Borscht by adding other vegetables such as peas, beans, or even cabbage. Some may prefer using different herbs like parsley instead of dill, depending on what you have handy.
FAQs
1. Can I use frozen greens instead of fresh?
Yes, you can use frozen spinach if sorrel is not available. Simply thaw and chop it before adding it to the soup.
2. Is there a vegan version of Green Borscht?
Absolutely! Just replace ghee with olive oil and skip the sour cream or use a vegan version. The soup will still taste delicious!
3. Can I make this soup ahead of time?
Yes, Green Borscht can be made ahead of time. Just be sure to store it in the refrigerator and reheat when you’re ready to enjoy it.
Green Borscht
Ingredients
Vegetable Ingredients
- 3-4 medium medium potatoes Cubed
- 1 large carrot Cubed
- 1 small onion Diced (or half of a medium onion)
- 10 leaves sorrel Chopped (or use chopped spinach)
- 2 tablespoons chopped fresh dill
- 2 bay leaves
- 4 cups filtered water
- 2 teaspoons "Better than bouillon" (vegetable flavor)
- ¼ teaspoon salt To taste
- ¼ teaspoon black pepper For serving
Serving Ingredients
- 1 tablespoon sour cream For serving
- ½ hard-boiled egg hard-boiled egg For serving
Cooking Fat
- 1 tablespoon ghee butter Or olive oil
Method
Preparation
- Cube the carrots and potatoes. Dice the onions. Chop the sorrel and dill finely, and set them aside.
Cooking
- In a large pot, add the ghee butter over medium heat. Once hot, add the onions and cook until they become translucent, about 3 minutes, stirring often.
- Add the carrots and cook for another 3 minutes.
- Pour in the water, followed by the cubed potatoes, bay leaves, and bouillon base. Bring the mixture to a boil, cover, and let it simmer for about 20 minutes, or until the vegetables are fully cooked.
- Stir in the chopped sorrel and dill. Cover and let it rest for at least 10 minutes before serving.
Serving
- Serve hot with a chopped or halved boiled egg and a dollop of sour cream on top.