Ukrainian Green Borscht Recipe

If you’re searching for a vibrant, nourishing soup that tastes like pure springtime, Ukrainian Green Borscht is your answer. Packed with leafy greens, potatoes, eggs, and a hint of brightness from lemon, this beloved recipe is comfort food with a fresh twist. It’s a staple of Ukrainian kitchens, and once you catch those gorgeous green hues bubbling away on your stove, you’ll see why so many adore this tangy, hearty dish. Let’s dive in and make this soul-satisfying bowl of goodness together!

Ingredients You’ll Need

Every component in Ukrainian Green Borscht plays its part – from punchy green spinach to rich broth and delicate eggs, these simple ingredients transform into a surprisingly complex, soul-hugging soup. Here’s a look at what you’ll need, plus an insider tip for each one.

• Chicken or vegetable broth: The flavorful base that delivers depth and warmth; use homemade if you can for maximum richness!
• Olive oil: Adds a touch of fruity richness and helps sauté those aromatic veggies to golden perfection.
• Onion (minced): For sweetness and savor; diced small so it melds into the broth without overpowering.
• Carrot (grated): This is classic for color and gentle sweetness; grating helps it melt in beautifully.
• Potatoes (cubed): The starchy ingredient that adds heartiness and soaks up all those fresh flavors.
• Spinach (chopped): The true star, delivering vivid color and a soft texture; sub with sorrel for a more traditional (tart) taste if you like.
• Zucchini (cubed): Adds body and lightness, keeping the soup from feeling too heavy.
• Lemon juice: The squeeze of sunshine that pulls it all together – don’t skip this for that signature tangy finish!
• Egg (hard-boiled and cubed): These are classic in Ukrainian Green Borscht; they bring creaminess and that irresistible richness in every bite.
• Parsley or dill (chopped): Fresh herbs are a must, so don’t be shy; they bring life and fragrance that can’t be matched.
• Salt and pepper: Taste as you go – seasoning is key to bringing all those beautiful flavors forward.
• Sour cream (for serving): The ultimate garnish! It cools, creams, and balances the gentle acidity of the borscht.

How to Make Ukrainian Green Borscht

Step 1: Set the Flavorful Foundation

In your largest pot or Dutch oven, pour in your chicken or veggie broth and bring it up to a rolling boil. Once it’s bubbling, gently stir in your cubed potatoes. Turn the heat down to medium-low and let the potatoes gently simmer for about 15 minutes so they start to soften and release their subtle starchiness.

Step 2: Sauté the Aromatics

While the potatoes are working their magic, grab a skillet and heat up that olive oil over medium. Toss in the minced onion and grated carrot. Sauté them, stirring every so often, for about 10 minutes. You’ll notice the onions turning translucent and the carrots lending a sweet aroma – this is your kitchen smelling like home!

Step 3: Bring It All Together

Add the sautéed onion and carrot mix right into the pot with potatoes. Immediately add the cubed zucchini and chopped spinach. Let everything cook together for 5 to 7 minutes, stirring occasionally. By now, the zucchini should just be tender, and the green hue from the spinach will make the borscht come alive. Season with salt and pepper to taste – don’t be afraid to taste and tweak as you go.

Step 4: Brighten and Enrich

With everything tender and aromatic, it’s time for the magic touches: pour in the lemon juice for that signature Ukrainian Green Borscht tang, toss in those hearty cubes of hard-boiled egg, and finish with a shower of freshly chopped parsley or dill. Stir gently, then remove the pot from the heat so the greens and eggs stay a little delicate.

Step 5: Serve and Enjoy

Ladle the soup into bowls and top each with a generous dollop of sour cream. That creamy touch on top mingles with the tart and savory notes for pure flavor joy. Serve immediately while it’s gloriously hot and vibrant!

How to Serve Ukrainian Green Borscht

Garnishes

The finishing touch is essential. A swirl of sour cream is the classic crowning glory, offering creaminess and cool contrast. Don’t forget a sprinkle of fresh dill or parsley for bright color and a little extra flavor lift. If you love a bit of crunch, a few thinly sliced radishes on top make it look stunning and add a pep of peppery bite.

Side Dishes

Traditional Ukrainian Green Borscht pairs beautifully with rustic bread – think thick slices of rye or a hunk of crusty sourdough for dipping. For a true Ukrainian feast, serve with pampushky (soft garlic rolls) or even a wedge of savory pie alongside.

Creative Ways to Present

For a fun, modern spin, try serving your borscht in wide, shallow soup bowls for maximum garnish potential and visual pop. A drizzle of infused olive oil or a scatter of microgreens makes it restaurant-worthy. Hosting dinner? Ladle the soup into small mugs or tea cups for a unique starter course. No matter how you serve it, Ukrainian Green Borscht always steals the spotlight!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you. Ukrainian Green Borscht will keep in the fridge for up to four days when stored in an airtight container. The flavors deepen and blend, making the next day’s bowl even better. Just wait to add sour cream until serving to keep things fresh.

Freezing

You can absolutely freeze Ukrainian Green Borscht! Simply let the soup cool completely, then portion it into freezer-safe containers. Leave a little space at the top for expansion. It’ll keep well in the freezer for up to three months. For best results, freeze without adding the eggs or sour cream, then add them fresh when you reheat.

Reheating

To reheat, place the soup in a pot over medium heat and warm it gently, stirring occasionally until hot. If you’ve stored your sour cream separately, add it just before serving. If reheating from frozen, thaw overnight in the refrigerator first.

FAQs

Can I use other greens instead of spinach for Ukrainian Green Borscht?

Absolutely! Sorrel is a traditional ingredient in Ukraine, delivering a tart, lemony kick, but Swiss chard or even baby kale work well too. Just be sure to chop them finely and adjust the cooking time as needed so they stay tender.

Is this soup vegetarian-friendly?

It’s super easy to make vegetarian – use a high-quality vegetable broth instead of chicken. You can even go vegan by skipping the eggs and sour cream or using plant-based alternatives, though the cozy, velvety texture of the traditional version is hard to beat!

How can I make it a bit heartier?

If you’d like a heartier texture, feel free to add a handful of cooked barley, diced ham, or chunks of cooked chicken. Ukrainian Green Borscht is wonderfully flexible – it welcomes whatever odds and ends you have in the fridge.

What’s the best way to cook hard-boiled eggs for this recipe?

It couldn’t be easier. Place eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce to a gentle simmer for 10 minutes, then dunk the eggs in cold water to stop the cooking and make peeling a breeze. Chop into cubes once cool enough to handle.

Can I double the recipe for a party?

Yes! Ukrainian Green Borscht is perfect for making ahead and scaling up. Just use a bigger pot, double the ingredients, and get ready for everyone to ask for seconds. The flavors only get better as the soup sits.

Final Thoughts

There’s something incredibly joyful about making and sharing Ukrainian Green Borscht – it’s simple, honest food that feeds the soul and delights the senses. I can’t wait for you to fall in love with its tangy freshness and tender greens. Give it a try and add a splash of spring to your kitchen!

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