Green borscht is a traditional Ukrainian sorrel soup. This classic Ukrainian recipe has many variations, but the one with spinach is my favorite
Ukrainian green borscht with spinach is a delicious twist on the traditional sorrel soup called “Shchavlevy Borscht.”
When you think of “borscht,” you probably envision a bowl of hearty Ukrainian red soup. However, despite its traditional association with beet-based recipes, borscht is a soup that offers a wide range of styles and flavors beyond the standard beet version.
This vibrant and tangy soup is a beloved choice for the spring and summer seasons when fresh greens are at their best, providing a delightful way to enjoy an abundance of flavors.
But that’s not all – green borscht is a clever way to add extra greens to your diet, even if vegetables aren’t your cup of tea. It’s perfect for a healthy lunch or a light dinner and you can enjoy it hot or cold, whichever you like best.
Sorrel soup or spinach soup?
The authentic Ukrainian green borscht is primarily made with sorrel leaves, which infuse each spoonful with a unique and distinctive flavor. Alongside sorrel, it often includes other vegetables such as potatoes, carrots, and onions, complemented by a delightful blend of herbs and spices. This harmonious combination creates a hearty and flavorful soup.
While sorrel is abundant in every garden in Ukraine, here in Rome, it’s a rare gem to stumble upon. In fact, over the last 10 years, I have come across sorrel only twice, making those moments feel truly miraculous!
Unable to imagine my life without green borscht, I made a slight adjustment to the recipe based on the ingredients I had. As a result, I prepare green borscht without sorrel, substituting it with spinach!
Yes, spinach came to my rescue! This versatile ingredient is a lifesaver, easily found everywhere. No fresh spinach on hand? Not a problem! Frozen spinach is a great substitute. It adds a delightful touch to green borscht, making the dish even more tender. A few drops of lemon juice can be added to make the soup sour, similar to the traditional sorrel soup.
Why you’ll love this recipe
This Ukrainian green borscht recipe is a favorite in my family. and it’s easy to see why. I adore it for countless reasons:
- Firstly, this soup offers a unique combination of lightness and heartiness, making it a perfect choice for a healthy and delicious meal!
- Moreover, this spinach borscht is great for freezing. To those who oppose frozen soups and other frozen meals, I understand your concerns, but it is incredibly convenient to prepare a double batch of delicious homemade green borscht and freeze it in individual portions. When needed, simply defrost and reheat it, and the soup will taste as fresh as ever!
- To add to its appeal, it comes together very quickly. In fact, Ukrainian green borscht is just 35 minutes away! Can you think of another soup that cooks faster?
Useful tips
Here are some useful tips to help you make the most out of your spinach green borscht preparation:
- If you choose to prepare this soup with sorrel instead of spinach, make sure to chop the sorrel and add it towards the very end. Allow it to boil for just one minute, as that is sufficient. Before adding the sorrel, ensure that the potatoes are cooked. Adding sorrel too early may prevent the potatoes from softening, regardless of how long you boil them.
- Do you like fresh dill? Chop a generous bunch and add it to the pan at the end of cooking. Its fragrant touch will enhance your spinach soup, making it even more delightful.
- I personally enjoy green borscht with chicken or turkey broth for its tender flavor. However, you can also use beef or vegetable broth. If you prepare your own meat broth, remember to include the cooked shredded meat in the soup as well.
- This spinach soup tastes even better the next day, so make a double portion to enjoy today and tomorrow! Don’t miss out on this scrumptious opportunity!
Variations to the recipe
This recipe is very versatile, allowing you to customize it with your favorite ingredients. So go ahead, get creative, and savor the delightful experience of making this recipe your own:
- I love adding sour cream (known as Smetana in Ukraine) to the spinach soup to make the whole green borscht creamy and delicious. However, if you or someone in your family isn’t keen on sour cream in soups, you can simply skip it. Just serve this soup as is and have a separate bowl of sour cream on the side. This way, everyone can customize their soup with a spoonful of sour cream if they want to.
- You can substitute sour cream with heavy whipping cream, Greek yogurt, or creme fraiche. These options offer a similar creamy richness to the green borscht.
- Season the soup to your taste with salt, pepper, and paprika. You can also add your favorite soup seasoning for an extra burst of flavor that will enhance the deliciousness of the sorrel soup.
- Add extra flavor by trying out herbs and spices such as dill, parsley, thyme, and bay leaves. Feel free to experiment and discover your favorite combination!
How to hard-boil eggs for easy peeling
While hard-boiling eggs may appear straightforward, there are hidden techniques and nuances that can make all the difference. One important tip is to avoid using super-fresh eggs, as they can be more difficult to peel. To begin, bring water to a boil and then gently lower the eggs into the pot using a spoon. Once the water boils again, let the eggs cook for precisely 10 minutes. Next, promptly drain the hot water and transfer the pan with the eggs under cold running water. Continue running the water until the water in the pot becomes completely cold. Allow the eggs to cool before peeling them. Once peeled, you can slice them and add them to spinach borscht.
Green borscht ingredients
- 2 liters (8 cups) meat broth (water can be used as a substitute)
- 1 carrot
- 1 onion
- a sprig of celery (optional)
- 2 medium-sized potatoes (it’s a key ingredient in most Ukrainian soups)
- 300g (10oz) frozen spinach (or 2 bundles of fresh spinach; the exact amount is not crucial, since adding more spinach will solely increase the thickness of the soup)
- 3-6Tbsp sour cream (adjust according to personal taste; for a heartier soup, more can be added)
- 1Tbsp flour (to thicken the spinach soup)
- 1 clove of garlic
- fresh chives
- salt, pepper, and dried ground paprika (to taste)
- 2Tbsp lard or any vegetable oil
- 4 hard-boiled eggs
How to make Ukrainian green borscht
You have two options: you can either use store-bought broth or make your own. If using homemade meat broth, cook it until it’s ready. Once done, strain it carefully and remove the bones from the cooked meat. Add the meat to the broth. Peel the potatoes, cut them into bite-sized pieces, and boil them in the broth until tender.
To enhance the flavor, most Ukrainian soups call for sautéed onions and carrots. Begin by cutting the carrots, onions, and celery into small cubes (personally, I find using a pre-chopped and frozen mixture quite convenient). Heat up some oil or lard in a pan and toss in the diced vegetables.
Sauté the vegetables until the onions become transparent.
Next, add the frozen spinach directly to the same frying pan (no need to defrost it beforehand). If using fresh spinach, chop it and add it directly to the frying pan.
Add 2/3 cup of water, and as the frozen spinach melts, continue cooking until it reaches a desired consistency. Afterward, simmer the mixture covered for 5 minutes (if using fresh spinach, cook for 5 minutes).
After the initial 5 minutes, add the chopped chives, salt, and pepper to the mixture. Continue cooking under the lid for an additional 3-4 minutes.
Add the sour cream and flour to the mixture, ensuring they are thoroughly mixed to avoid any lumps. Squeeze in a clove of garlic and continue stirring occasionally as you simmer the mixture uncovered for 5 minutes. This will allow excess liquid to evaporate, resulting in a sauce with the desired thickness.
Combine the spinach and sour cream mixture with the broth containing meat and potatoes. Bring the mixture to a boil.
Season the Green borscht to your taste with salt, pepper, and paprika. Serve this Ukrainian soup with the addition of chopped boiled eggs, adding a delightful touch. If desired, for an extra tangy kick, you can opt to drizzle 1/2 teaspoon of lemon or lime juice onto each plate. Bon appétit!
What to serve green borscht with
Ukrainian green borscht is traditionally served as a first course before the main meal.
- Don’t forget to add a spoonful of sour cream and a sliced or cubed hard-boiled egg to each plate before serving. Without these additions, Ukrainian green borscht lacks its shining star! The presence of a hard-boiled egg and a dollop of sour cream transforms the dish entirely, enhancing its flavor and achieving a perfectly balanced taste.
- Spinach soup and a slice of crispy bread make the perfect match.
- Serve it with homemade pampushky. While red borscht and Ukrainian garlic buns are considered the Ukrainian classics, green borscht also pairs well with them.
- Garnish it with green onions, dill, or parsley. Simply sprinkle a generous amount on top of each bowl before serving.
FAQ
This spinach soup is not only delicious when freshly made, but it actually becomes even tastier the next day! To preserve its flavors, simply store it in an airtight container in the fridge for up to 3 days.
Absolutely! To do so, transfer it into double zipper freezer bags and store it for up to 3 months. However, please note that if you plan to freeze the green borscht, it’s best to omit the addition of a hard-boiled egg. When necessary, simply remove it from the freezer, defrost it, and warm it up. Then, add a hard-boiled egg and a spoonful of sour cream for a delightful serving. Enjoy!
Yes, you can omit the sour cream if you prefer. However, it adds a nice tangy flavor to this soup and is a traditional topping for Ukrainian green borscht.
Absolutely! You can easily make green borscht vegetarian by using vegetable broth instead of meat-based broth.
Whether you’re a fan of Ukrainian cuisine or you’re just exploring new soup ideas, this green borscht recipe is an absolute must-try. It’s incredibly hearty, bursting with flavor, and packed with essential nutrients, making it the perfect meal choice that you can enjoy at any time of the day.
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Ukrainian green borscht (spinach soup)
Ingredients
- 8 cups (2 liters) meat broth water can be used as a substitute
- 1 carrot
- 1 onion
- a sprig of celery optional
- 2 medium-sized potatoes
- 10 oz (300 g) frozen spinach or 2 bundles of fresh spinach; the exact amount is not crucial, since adding more spinach will solely increase the thickness of the soup
- 3-6 Tbsp sour cream adjust according to personal taste; for a heartier soup, more can be added
- 1 Tbsp flour
- 1 clove of garlic
- fresh chives
- salt, pepper, dried ground paprika to taste
- 2 Tbsp lard or oil
- 4 hard-boiled eggs
Instructions
- You have two options: you can either use store-bought broth or make your own. If using homemade meat broth, cook it until it's ready. Once done, strain it carefully and remove the bones from the cooked meat. Add the meat to the broth. Peel the potatoes, cut them into bite-sized pieces, and boil them in the broth until tender.
- To enhance the flavor, most Ukrainian soups call for sautéed onions and carrots. Begin by cutting the carrots, onions, and celery into small cubes (personally, I find using a pre-chopped and frozen mixture quite convenient). Heat up some oil or lard in a pan and toss in the diced vegetables.
- Sauté the vegetables until the onions become transparent.
- Next, add the frozen spinach directly to the same frying pan (no need to defrost it beforehand). If using fresh spinach, chop it and add it directly to the frying pan.
- Add 2/3 cup of water, and as the frozen spinach melts, continue cooking until it reaches a desired consistency. Afterward, simmer the mixture covered for 5 minutes (if using fresh spinach, cook for 5 minutes).
- After the initial 5 minutes, add the chopped chives, salt, and pepper to the mixture. Continue cooking under the lid for an additional 3-4 minutes.
- Add the sour cream and flour to the mixture, ensuring they are thoroughly mixed to avoid any lumps. Squeeze in a clove of garlic and continue stirring occasionally as you simmer the mixture uncovered for 5 minutes. This will allow excess liquid to evaporate, resulting in a sauce with the desired thickness.
- Combine the spinach and sour cream mixture with the broth containing meat and potatoes. Bring the mixture to a boil.
- Season the Green borscht to your taste with salt, pepper, and paprika. Serve this Ukrainian soup with the addition of chopped boiled eggs, adding a delightful touch. If desired, for an extra tangy kick, you can opt to drizzle 1/2 teaspoon of lemon or lime juice onto each plate. Bon appétit!
Love your post! Great explanation what green borscht is all about.Now you really made me hungry. 🙂
Dear Ellen, Thank you for your kind words! I’m delighted to hear that you enjoyed this recipe and found it helpful. Happy cooking!
How much broth should be used? Two different measurements are given in the ingredients. 2L equals 8cups not 4cups, so how much do I use? Made my broth today and want to make the borscht tomorrow, so would like to know the right measurement. Thanks ?
Dear Kathy, thank you very much for your comment. I have just corrected the mistake 🙂 You’ll need 8 cups of broth.
Looks delicious!
🙂 It’s my favorite