I love this recipe because it comes together in just 35 minutes and uses simple ingredients. The spinach, parsley or dill, and lemon juice give the soup a fresh flavor, while the potatoes and eggs make it hearty.
I also like that this green borscht works well for lunch or dinner. I can serve it warm with a spoonful of sour cream, and it tastes cozy without feeling too heavy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 hard-boiled eggs, cubed 1/2 cup parsley or dill, chopped Salt, to taste Pepper, to taste Sour cream, for serving
Directions
I start by bringing the chicken or vegetable broth to a boil in a large pot or Dutch oven. Then I add the cubed potatoes, reduce the heat to medium-low, and let them cook for about 15 minutes.
While the potatoes cook, I heat the olive oil in a medium non-stick skillet over medium heat. I add the minced onion and grated carrot, then cook them for about 10 minutes, stirring occasionally.
Next, I add the sautéed onion and carrot to the pot with the potatoes. I also add the zucchini and chopped spinach, then continue cooking for 5 to 7 minutes. I season the soup with salt and pepper to taste.
I stir in the lemon juice, cubed hard-boiled eggs, and chopped parsley or dill. Then I remove the pot from the heat.
I serve the green borscht right away with a dollop of sour cream.
Servings and Timing
This recipe makes 6 servings.
Prep and cooking time together take about 35 minutes.
Variations
I like using vegetable broth when I want a lighter vegetarian version. Chicken broth gives the soup a richer flavor.
I can also swap spinach with sorrel if I want a more traditional tangy flavor. Dill gives the soup a classic fresh taste, while parsley keeps it mild and simple.
For extra heartiness, I sometimes add more potatoes or serve the soup with crusty bread.
Storage/Reheating
I store leftover green borscht in an airtight container in the refrigerator for up to 3 days.
To reheat it, I warm it gently on the stovetop over medium-low heat until hot. I avoid boiling it too hard after adding the eggs and greens so the texture stays nice.
I add the sour cream only when serving, not before storing.
FAQs
Can I make Ukrainian green borscht vegetarian?
Yes, I can make it vegetarian by using vegetable broth instead of chicken broth.
Can I use sorrel instead of spinach?
Yes, I can use sorrel for a more traditional sour flavor. Since sorrel is tangier than spinach, I may reduce the lemon juice slightly.
Can I make this soup ahead of time?
Yes, I can make it ahead and store it in the refrigerator. I like reheating it gently and adding sour cream right before serving.
What should I serve with green borscht?
I like serving it with sour cream and fresh bread. It also works well with a simple salad on the side.
Can I freeze Ukrainian green borscht?
I do not usually freeze it because potatoes and eggs can change texture after thawing. I prefer storing it in the refrigerator and eating it within a few days.
Conclusion
Ukrainian green borscht is a fresh, cozy, and easy soup that I can make in about 35 minutes. I like the mix of tender potatoes, spinach, zucchini, herbs, lemon, and eggs because it creates a balanced bowl that feels both light and satisfying.
This easy Ukrainian Green Borscht is fresh, hearty, and full of simple ingredients, perfect for a quick family dinner or cozy lunch.
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:Ukrainian
Diet:Vegetarian
Ingredients
64 oz chicken or vegetable broth
3 tbsp olive oil
1 medium onion, minced
1 medium carrot, grated
3 large potatoes, cubed
4 cups spinach, chopped
1 zucchini, cubed
3 tbsp lemon juice
4 hard-boiled eggs, 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 the chicken or vegetable broth to a boil. Add the potatoes, reduce the heat to medium-low, and cook for 15 minutes.
Meanwhile, heat olive oil in a medium non-stick skillet over medium heat. Add the onion and carrot, then cook, stirring occasionally, for 10 minutes.
Add the sautéed onion and carrot to the pot with the potatoes. Stir in the zucchini and spinach, then cook for 5–7 minutes. Season with salt and pepper to taste.
Add the lemon juice, cubed hard-boiled eggs, and parsley or dill.
Remove from the heat and serve immediately with a dollop of sour cream.
Notes
For easy hard-boiled eggs, boil the eggs ahead of time, cool them completely, peel, and cube before adding to the soup. Add the eggs at the end to keep their texture intact.
