As a busy mom, finding quick and nutritious meals that the whole family will love can feel like a challenge. Green Borscht, a vibrant Ukrainian sorrel and spinach soup, is your answer. This comforting dish is easy to prepare and packed with flavor. Best of all, it offers a delightful way to introduce fresh greens into your family’s meals.
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Why You Will Love This Recipe
Green Borscht is a wonderful choice for families. First, it’s remarkably easy to make, requiring minimal prep work. You can have a warming pot of soup ready in under an hour. It’s also flexible; use sorrel if you have it or substitute spinach when needed. Kids will find the soup’s bright color and creamy toppings appealing. You’ll love knowing you’re serving a dish rich in vitamins and minerals without spending all day in the kitchen.
How to Make Green Borscht
Ingredients
- 3-4 medium potatoes
- 1 large carrot
- 1 small onion (or half of the medium)
- 10 sorrel leaves or chopped spinach+lemon (*see notes below)
- 2 Tablespoons chopped fresh dill
- 2 bay leaves
- 1 Tablespoon ghee butter or olive oil
- 4 cups filtered water
- 2 teaspoons “Better than bouillon” (vegetables flavor)
- ¼ teaspoon salt (by taste)
- 1 Tablespoon sour cream (for serving)
- 1/2 hard boiled egg (for serving)
- 1/4 teaspoon black pepper (for serving)
Directions
- Cube carrots and potatoes. Dice onions. Chop sorrel and dill finely and set it aside.
- Add ghee butter to the large pot and heat it over medium heat. Add onions and cook until translucent for about 3 minutes, stirring often. Add carrots and cook for another 3 minutes.
- Add water, cubed potatoes, bay leaves, and bouillon base. Bring to a boil, cover, and simmer for about 20 minutes or until the vegetables are fully cooked.
- Add chopped sorrel and dill. Stir, cover, and let it rest for at least 10 minutes before serving. If not using sorrel, add ½ cup of chopped spinach and a tablespoon of lemon juice instead.
- Serve with chopped or halved boiled egg and a dollop of sour cream.
Green Borscht
A vibrant Ukrainian sorrel and spinach soup that’s quick to prepare and packed with flavor. Perfect for introducing fresh greens into family meals.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 3–4 medium potatoes
- 1 large carrot
- 1 small onion (or half of medium)
- 10 sorrel leaves or chopped spinach + lemon
- 2 Tablespoons chopped fresh dill
- 2 bay leaves
- 1 Tablespoon ghee butter or olive oil
- 4 cups filtered water
- 2 teaspoons Better than bouillon (vegetable flavor)
- ¼ teaspoon salt (to taste)
- 1 Tablespoon sour cream (for serving)
- 1/2 hard boiled egg (for serving)
- 1/4 teaspoon black pepper (for serving)
Instructions
- Cube carrots and potatoes. Dice onions. Chop sorrel and dill finely and set aside.
- Add ghee butter to a large pot and heat over medium heat. Add onions and cook until translucent, about 3 minutes, stirring often. Add carrots and cook for another 3 minutes.
- Add water, cubed potatoes, bay leaves, and bouillon base. Bring to a boil, cover, and simmer for about 20 minutes or until the vegetables are fully cooked.
- Add chopped sorrel and dill. Stir, cover, and let it rest for at least 10 minutes before serving. If not using sorrel, substitute with ½ cup of chopped spinach and a tablespoon of lemon juice.
- Serve with chopped or halved boiled egg and a dollop of sour cream.
Notes
For a vegan version, omit the ghee butter and sour cream, and use vegetable broth instead of water. Adjust herbs and add your family’s favorites.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ukrainian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 70mg
How to Serve
Green Borscht makes a perfect main dish for lunch or dinner. Pair it with crusty bread for a wholesome meal. Add a simple side salad to boost the veggies and keep things light. Your family can enjoy the soup as a filling first course or on its own as a hearty entrée.
How to Store
This soup stores beautifully, making it a great option for meal prep. Once cooled, transfer it to an airtight container and refrigerate for up to three days. When reheating, warm it gently on the stovetop or in the microwave until hot. If the soup thickens in the fridge, add a splash of water when reheating to return it to its perfect consistency.
Tips and Variations
Feel free to adjust the herbs if you have favorites that your family enjoys. Try adding a handful of chopped kale or replacing dill with parsley for a different taste. If you like more tang, squeeze in extra lemon juice before serving. And for a quicker version, use frozen spinach instead of fresh greens.
FAQs
Can I use frozen vegetables?
Yes, frozen potatoes or mixed veggies can work well. Just adjust cooking time as needed.
Is this soup vegan?
You can easily make it vegan by omitting the ghee butter and sour cream and using vegetable broth instead of water.
Can I make this soup ahead of time?
Absolutely! The flavors meld beautifully, and it can be stored in the fridge for up to three days.
Conclusion
Give this Green Borscht recipe a try, and you may find it quickly becomes a family favorite. With its pleasing flavors and comforting warmth, it captures the essence of home-cooked meals. Save this recipe for later, and enjoy nourishing your family one bowl at a time.
