Such a delicious Green Borscht with Spinach. Classic Ukrainian recipe your whole family will enjoy. Ready to be served in 30 minutes. Also available Ukrainian Red Beet Borscht.
It’s not like I planned to post two Borscht recipes in a row.
But let me tell you, my husband is obsessed with Green Borscht. And since my parents are now living with us and my mom helps me with cooking, she happened to make this classic Ukrainian soup for lunch, which I couldn’t help but make photos for.
I hope you don’t mind, because it’s a really great recipe which every Ukrainian homemaker has in frequent rotation.
When I was growing up we had fresh vegetables on the table only in summer. And I’m not talking about potatoes or carrots. We had plenty of those all year round. Such veggies as tomatoes, cucumbers or sorrel or herbs were almost impossible to find in winter. And even when we were lucky to find those, they tasted like grass.
That’s why this soup is also called Ukrainian summer borscht. It’s made with seasonal ingredients that back in the days were available only in summer.
Of course, now in the US you can find fresh spinach, green onions and dill at any time of the year. So please, do yourself a favor, prepare this soup this summer and I’m sure it will soon become a favorite in your house even during cold winter months.
Traditionally, Green Borscht is cooked with Sorrel. It’s a tart salad vegetable that is fairly easy to get in Ukraine. Many people also grow it at home.
Thanks to Sorrel, soup has specific, slightly sour taste which usually disappears when sour cream is added. But this sour-ish taste is what makes Green Borscht so delicious. Once you take the first sip, you just won’t get enough of it.
Although, we Ukrainians always treat Green Borscht as a classic Ukrainian recipe, other Eastern European countries have their own variations of this delicious soup.
Despite that once cooking with Sorrel has been popular in North America, nowadays it is rarely used, hence it’s difficult to find it in regular groceries.
How to make Green Borscht without sorrel?
Simple solution to this problem is to use spinach in combination with lemon or lime juice.
I’ve been substituting with spinach for years and no one could tell a difference. It’s yummy, nutritious and so easy to make.
Just like Holodnik, which is Belarusian cold Borscht, Ukrainian Green Borscht tastes especially great during summer months. It’s packed with greens, easy on digestion and refreshingly delicious.
In the recipe you can use vegetable or meat broth. And if you make your own meat broth, go ahead and add cooked shredded meat into each bowl for even more satisfying meal.
How to make Green Borscht with Spinach?
- Bring 64 oz of chicken broth to a boil and add potatoes. Reduce the heat to medium low and cook for 15 minutes.
- At the same time, heat 3 tablespoons of olive oil in a medium non-stick skillet and on a medium heat. Add minced onion and carrot and cook stirring occasionally for 10 minutes.
- Add sautéed onion, carrot and spinach to a pot with potatoes and continue cooking for 5-7 minutes. Add salt and pepper to a taste.
- Add lemon juice, cubed hard-boiled eggs and parsley. Remove from the heat and serve with a generous dollop of sour cream.
How do you hard-boil eggs so that they peel easily?
My favorite way to cook the eggs is to bring a medium pot of water to a boil and add eggs. Then I cook the eggs on a medium heat for 10 minutes.
Now all you have to do is drain water and immediately fill the pot with a cold water. Once eggs are cooled off, you should be able to easily peel them and chop.
Need more yummy soups for summer? Try my favorite recipes.
If you make this recipe, snap a photo and post it on Instagram with a hashtag #lavenderandmacarons. I love seeing your creations.
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Ukrainian Green Borscht
- 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 egg hard-boiled and cubed (See the notes)
- 1/2 c parsley or dill chopped
- salt, pepper to taste
- sour cream for serving
- In a large pot bring chicken broth to a boil and add potatoes. Reduce the heat to medium low and cook for 15 minutes.
- Meanwhile, heat olive oil in a medium non-stick skillet and on a medium heat. Add onion and carrot and cook stirring occasionally for 10 minutes.
- In a pot with potatoes, add sautéed onion, carrot and spinach and continue cooking for 5-7 minutes. Add salt and pepper to a taste.
- Add lemon juice, cubed eggs and parsley.
- Remove from the heat and serve immediately with a dollop of sour cream.