If you’ve ever wanted a bowl of soup to spark pure joy, Ukrainian Green Borscht is about to become your new obsession! This vibrant, lemony soup is bursting with the freshness of spinach, aromatic herbs, and silky potatoes—all swirled together in a comforting, light-as-spring broth. The secret finishing touch? Chopped hard-boiled eggs and a dreamy dollop of sour cream. Get ready for a taste of Ukrainian comfort food that’s bright, wholesome, and full of flavor.
Why You’ll Love This Recipe
- Bold, Fresh Flavors: Each spoonful bursts with the tangy brightness of lemon, fragrant herbs, and garden-fresh greens—making every bite uplifting.
- Effortlessly Nourishing: Ukrainian Green Borscht is packed with veggies, soft potatoes, and protein-rich eggs for a soup that satisfies without weighing you down.
- Year-Round Comfort: This soup is equally perfect hot in the depths of winter or served slightly chilled as a summer lunch.
- Quick and Easy: The recipe comes together in just about 35 minutes with minimal fuss and basic pantry staples!
Ingredients You’ll Need
It’s truly amazing how a handful of humble ingredients transforms so effortlessly into Ukrainian Green Borscht—a soup that looks as gorgeous as it tastes. Every component, from vibrant spinach to golden potatoes to aromatic herbs, plays its own delightful role in creating layers of texture, flavor, and color in your bowl.
- Chicken or Vegetable Broth (64 oz): This forms the soul of your soup. Choose a flavorful homemade broth if you can, but a good store-bought one works beautifully as well.
- Olive Oil (3 tbsp): For sautéing the veggies, which gives them sweetness and depth.
- Onion (1 medium, minced): Lays a savory aromatic base—use yellow or white onion for the perfect balance.
- Carrot (1 medium, grated): Brightens the broth with sweetness and beautiful color.
- Potatoes (3 large, cubed): Hearty, creamy, and the perfect vehicle for all those flavors to mingle.
- Spinach (4 cups, chopped): Adds a garden-fresh, vibrant green dimension. Baby spinach or mature spinach both work.
- Zucchini (1, cubed): Soaks up flavors while staying tender and light; adds a mild, mellow flavor.
- Lemon Juice (3 tbsp): All about that signature, perky tang—freshly squeezed is best!
- Eggs (4, hard-boiled & cubed): The surprise ingredient: soft, tender, and turning each bite into pure comfort.
- Parsley or Dill (½ cup, chopped): The herbaceous finish—dill adds a whiff of Eastern Europe, but flat-leaf parsley is wonderful too.
- Salt & Pepper: Taste and season generously—it makes the flavors sing.
- Sour Cream (for serving): Just a swirl or dollop, but it’s absolutely compulsory for that rich, tangy finish.
Variations
The beauty of Ukrainian Green Borscht is how easy it is to tweak to your family’s tastes or dietary needs—think of this recipe as your starting point for delicious, veggie-packed creativity!
- Make It Vegan: Skip the eggs and use your favorite hearty beans for extra protein, and always opt for vegetable broth.
- Play With Greens: Don’t have spinach? Try Swiss chard, sorrel, or even young beet greens for a different, delicious green twist.
- Herb Swap: If you adore dill, use extra for a stronger herbal flavor, or toss in a handful of chopped scallions or chives for brightness.
- Loaded Version: Stir in cooked shredded chicken or leftover ham to make the soup extra satisfying and perfect for dinner.
- Gluten-Free & Low-Carb: Just leave out the potatoes or substitute with daikon radish, turnip, or cauliflower for another wholesome option.
How to Make Ukrainian Green Borscht
Step 1: Cook the Potatoes in Broth
Set your largest soup pot or Dutch oven on the stove and pour in all the chicken or vegetable broth. Bring it up to a gentle boil, then toss in your cubed potatoes. Lower the heat and let them bubble away for 15 minutes—this lets them soften up and soak in all that savory flavor so every bite is comforting and tender.
Step 2: Sauté the Onion and Carrot
While the potatoes are working their magic, start building that classic Ukrainian flavor! Heat olive oil in a skillet over medium heat, then add the minced onion and grated carrot. Sauté for about 10 minutes, stirring occasionally—you’re looking for the onions to turn golden and sweet, and the carrots to release their natural color and aroma.
Step 3: Add Greens and Veggies
Time to bring it all together! Gently add the sautéed onion and carrot right into the pot, followed by your zucchini and chopped spinach. Stir well and let everything simmer for 5-7 more minutes—just until the zucchini is tender and the greens have wilted and turned a vivid, gorgeous green.
Step 4: Season, Brighten, and Finish
Add salt and pepper to taste, then pour in the freshly squeezed lemon juice for that irresistible tangy zing. Finally, tip in the cubed hard-boiled eggs and a generous handful of chopped parsley or dill. Give it all a gentle stir, then take the pot off the heat—your Ukrainian Green Borscht is ready for the finishing touches!
Step 5: Serve with Sour Cream
Ladle the steaming green borscht into bowls and crown each one with a dollop of creamy, cool sour cream. The contrast of hot, lemony broth with the richness of sour cream is simply unforgettable—don’t skip it!
Pro Tips for Making Ukrainian Green Borscht
- Egg Perfection: For the softest texture, remove eggs from boiling water right at 10 minutes, then dunk in cold water—this makes chopping and peeling a breeze.
- Broth Choice Matters: Go for a homemade (or high-quality) broth—the soup’s simplicity means your base flavor shines through!
- Greens Timing: Stir in spinach or greens just before the end and don’t overcook; this preserves their vibrant color and fresh taste.
- Zesty Finish: Taste before serving and add more lemon juice if you want an extra tangy punch—everyone’s perfect level of “zing” is personal!
How to Serve Ukrainian Green Borscht
Garnishes
The finishing touch for Ukrainian Green Borscht is a swirl of sour cream and a shower of fresh dill or parsley—this duo softens the soup’s tang while adding that irresistible classic flair. For even more color, scatter over sliced boiled eggs or thinly sliced green onion. Don’t be shy with the herbs; they bring the bowl to life!
Side Dishes
This borscht absolutely loves a side of crusty bread or a warm, fluffy roll for dunking and soaking. If you want the true Ukrainian comfort experience, serve with pampushky (garlicky pillowy rolls), a simple cheese toast, or even a crisp cucumber salad for freshness.
Creative Ways to Present
For a fun twist, serve Ukrainian Green Borscht in mugs for a cozy lunch or pour into shallow bowls and artistically dollop the sour cream in a spiral. Add an herby green oil drizzle or a sprinkle of edible flowers if you’re feeling fancy—the look is just as delightful as the taste!
Make Ahead and Storage
Storing Leftovers
Let the soup cool, then transfer to an airtight container and keep it in the refrigerator for up to 4 days. The flavors blend and deepen, making day-two Ukrainian Green Borscht even more delicious!
Freezing
While soups with potatoes can get a touch grainy after freezing, Ukrainian Green Borscht freezes quite well for up to 2 months. Just leave out the sour cream (add fresh when reheating) and make sure it’s fully cooled before storing.
Reheating
To reheat, simply simmer over low heat until just warmed through—try not to boil, which can make the greens dull. If you’ve frozen the soup, thaw overnight in the fridge first, then gently reheat and finish with fresh herbs and sour cream.
FAQs
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Can I use other greens instead of spinach in Ukrainian Green Borscht?
Absolutely! While spinach keeps things incredibly tender and mild, you can substitute with Swiss chard, sorrel, beet greens, or even kale—just watch the cook time as heartier greens might need an extra minute or two to soften. Sorrel is especially traditional in Ukraine and creates an even more tangy, vivid soup!
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How do I keep the green color vibrant?
The key is to add your spinach and herbs at the very end of cooking, just before removing from heat. This way they keep their brilliant color, delicate flavor, and essential nutrients—overcooking greens is the main culprit for a dull soup.
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Can Ukrainian Green Borscht be served cold?
Yes! While traditionally enjoyed warm, many Ukrainians serve this soup chilled in the summer for a refreshing meal. Just let it cool completely and chill for a few hours, then serve with extra lemon and herbs for a zesty boost.
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I don’t eat eggs—can I leave them out?
Certainly! The eggs add richness and a bit of tradition, but Ukrainian Green Borscht is still wonderful and nourishing without them. Try using chickpeas, tofu, or simply loading up on extra vegetables if you want a plant-based version.
Final Thoughts
I hope you’re as smitten with this bright, nourishing Ukrainian Green Borscht as I am! With its zesty broth, comforting veggies, and herby finish, it’s the sort of soup that draws family and friends back for just one more bowl. Give it a try—your kitchen will smell amazing, and you might just find a new favorite to make on repeat. Happy cooking!
Print
Ukrainian Green Borscht Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Vegetarian
Description
This Ukrainian Green Borscht is a vibrant and flavorful soup featuring a mix of vegetables, herbs, and a touch of lemon juice. It’s a comforting and nutritious dish that’s perfect for any time of the year.
Ingredients
For the Soup:
- 64 oz chicken or vegetable broth
- 3 tablespoon 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 tablespoon lemon juice
Additional Ingredients:
- 4 eggs, hard-boiled and cubed
- 1/2 cup parsley or dill, chopped
- Salt and pepper to taste
- Sour cream for serving
Instructions
- 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.
- In the pot with potatoes, add sautéed onion, carrot, zucchini, and spinach. Continue cooking for 5-7 minutes. Season with salt and pepper to taste.
- Add lemon juice, cubed eggs, and parsley.
- Remove from heat and serve immediately with a dollop of sour cream.
Meanwhile, heat olive oil in a medium non-stick skillet over medium heat. Add onion and carrot and cook, stirring occasionally, for 10 minutes.
Notes
- To cook the eggs, bring a medium pot of water to a boil and add eggs. Cook over medium heat for 10 minutes. Drain the water and immediately fill the pot with cold water. Chop the eggs when no longer hot to handle.
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 5g
- Sodium: 820mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg
