Ukrainian Green Borscht
Classic Ukrainian as well as Russian soup that is so perfect for summer. It's full of healthy greens and great option for lunch or dinner.
- 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)
- ½ c parsley or dill chopped
- salt, pepper to taste
- sour cream for serving
In a large pot or Dutch oven 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, zucchini 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.
To cook the eggs, bring a medium pot of water to a boil and add eggs. Cook on a medium heat for 10 minutes. Drain water and immediately fill the pot with a cold water. Chop the eggs when no longer hot to handle.
Calories: 309kcal | Carbohydrates: 35.4g | Protein: 14.9g | Fat: 12.4g | Saturated Fat: 2.7g | Cholesterol: 124mg | Sodium: 1439mg | Potassium: 1352mg | Fiber: 6.1g | Sugar: 5.5g | Calcium: 70mg | Iron: 3.2mg