Ukrainian Green Borscht

Ukrainian Green Borscht is a fresh, comforting soup packed with tender vegetables, leafy greens, and herbs. Unlike the beet-based borscht many people know, this vibrant green version gets its beautiful color and bright flavor from spinach, zucchini, parsley, and a generous splash of lemon juice.

Ready in about 35 minutes, this easy Ukrainian Green Borscht is a wonderful choice for a light lunch or satisfying family dinner. Tender potatoes make it hearty, while grated carrots, onion, and fresh greens create a flavorful broth that feels both wholesome and refreshing.

Why You’ll Love This Recipe

• Ready in 35 minutes: A simple homemade soup that’s perfect for busy days.
• Packed with vegetables: Potatoes, carrots, zucchini, spinach, and fresh herbs make every bowl colorful and nourishing.
• Bright and flavorful: Lemon juice adds a refreshing tang that balances the savory broth.
• Comforting but light: It’s hearty enough for dinner without feeling overly heavy.
• Easy to customize: Make it with chicken broth or vegetable broth depending on your preference.

Ingredients

• Chicken or vegetable broth: Creates the flavorful base of the soup. Use vegetable broth for a vegetarian version.
• Olive oil: Used to sauté the onion and carrot, helping develop their natural sweetness.
• Onion: Provides a savory aromatic foundation.
• Carrot: Adds natural sweetness, color, and texture.
• Potatoes: Make the soup hearty and filling while adding a tender, comforting texture.
• Spinach: Gives the green borscht its signature vibrant color and fresh flavor.
• Zucchini: Adds another layer of tender vegetables without making the soup too heavy.
• Lemon juice: Brightens the broth and gives the soup its characteristic fresh, tangy flavor.
• Hard-boiled eggs: Add richness and protein while making the soup more substantial.
• Fresh parsley or dill: Brings a fresh herbal finish to the soup.
• Salt and black pepper: Enhance and balance the flavors.
• Sour cream: A creamy traditional-style topping that adds richness and contrasts beautifully with the bright broth.

How to Make Ukrainian Green Borscht

Prepare the Eggs

Before starting the soup, prepare the hard-boiled eggs. Bring a medium pot of water to a boil and carefully add the eggs.

Cook for about 10 minutes over medium heat. Drain the hot water and immediately cover the eggs with cold water.

Once cool enough to handle, peel and chop them into small pieces. Set aside.

Cook the Potatoes

Pour the chicken or vegetable broth into a large pot or Dutch oven and bring it to a boil.

Add the cubed potatoes, reduce the heat to medium-low, and cook for about 15 minutes, or until the potatoes are beginning to become tender.

Tip: Avoid cutting the potatoes into very large pieces. Smaller, evenly sized cubes cook more quickly and evenly.

Sauté the Onion and Carrot

While the potatoes cook, heat the olive oil in a skillet over medium heat.

Add the minced onion and grated carrot. Cook for about 10 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Slowly sautéing the onion and carrot helps bring out their natural sweetness and adds extra depth to the soup.

Add the Vegetables and Greens

Add the sautéed onion and carrot to the pot with the potatoes.

Stir in the cubed zucchini and chopped spinach. Continue cooking for another 5–7 minutes, until the zucchini is tender and the spinach has wilted.

Season with salt and freshly ground black pepper to taste.

Finish the Green Borscht

Stir in the lemon juice, chopped hard-boiled eggs, and fresh parsley or dill.

Taste the soup and adjust the seasoning if necessary. If you prefer a brighter flavor, add another small splash of lemon juice.

Remove the pot from the heat.

Serve

Ladle the Ukrainian Green Borscht into bowls while hot and finish each serving with a generous spoonful of sour cream.

For a beautiful presentation, sprinkle with extra fresh dill or parsley and serve with warm crusty bread.

Tips for Success

• Don’t overcook the spinach: Add it toward the end so it stays fresh and vibrant.
• Use fresh lemon juice: It provides a much brighter flavor than bottled lemon juice.
• Cut vegetables evenly: Uniform potato and zucchini pieces will cook at the same rate.
• Taste before adding more salt: Broths vary considerably in sodium content.
• Use fresh herbs: Dill and parsley add a wonderful finishing flavor to this Ukrainian-inspired soup.
• Serve with sour cream: The creamy topping balances the bright lemony broth beautifully.
• For a vegetarian soup: Simply use vegetable broth instead of chicken broth.

Equipment Needed

• Large soup pot or Dutch oven: For cooking the borscht.
• Medium skillet: For sautéing the onion and carrot.
• Medium saucepan: For preparing the hard-boiled eggs.
• Chef’s knife: For chopping the vegetables, eggs, and herbs.
• Box grater: For quickly grating the carrot.
• Wooden spoon: For stirring the soup.

Recipe Variations

Vegetarian Green Borscht

Use vegetable broth instead of chicken broth. The soup remains hearty and flavorful while being completely vegetarian.

Extra-Herby Green Borscht

Use a combination of fresh dill, parsley, and green onions for an even more aromatic soup. Add some of the herbs directly to the bowls before serving.

Creamy Green Borscht

For a richer version, stir a little sour cream directly into individual servings. You can also add a small amount of cream to the pot after removing it from the heat.

Sorrel Green Borscht

For a more traditional sour green borscht flavor, replace some or all of the spinach with fresh sorrel when available. Sorrel has a naturally tangy flavor that pairs especially well with the lemony broth.

More Filling Green Borscht

Add extra potatoes or another protein such as cooked white beans for a heartier plant-based meal.

Serving Suggestions

Serve this Ukrainian Green Borscht hot with a spoonful of sour cream and plenty of fresh dill or parsley.

It pairs especially well with:

• Crusty sourdough bread
• Rye bread
• Garlic bread
• Homemade croutons
• Fresh cucumber and tomato salad
• Pickled vegetables
• Extra hard-boiled egg
• A dollop of sour cream

For a traditional-feeling presentation, serve the soup in deep bowls with a swirl of sour cream and a generous sprinkle of fresh dill.

FAQs

What is green borscht?

Green borscht is a type of Eastern European soup that uses leafy greens such as spinach or sorrel instead of the beets traditionally associated with red borscht. It is usually bright, tangy, and filled with vegetables.

Can I make Ukrainian Green Borscht vegetarian?

Yes. Simply replace the chicken broth with vegetable broth. The remaining ingredients are vegetarian-friendly.

Can I use frozen spinach?

Yes. Frozen spinach can be substituted for fresh spinach. Thaw and drain it first, then add it toward the end of cooking.

Can I make this soup without eggs?

Absolutely. The hard-boiled eggs add richness and protein, but you can simply leave them out for an egg-free version.

How long does green borscht last in the refrigerator?

Store leftover soup in an airtight container in the refrigerator and enjoy it within about 3–4 days. Store sour cream separately if possible and add it when serving.

Can I freeze green borscht?

Yes, although the texture of the potatoes and spinach may change slightly after freezing. For the best texture, freeze the soup without the sour cream and add fresh sour cream and herbs after reheating.

Final Thoughts

Ukrainian Green Borscht is a wonderful reminder that a simple pot of soup can be both comforting and full of fresh flavor. Tender potatoes and vegetables make it satisfying, while spinach, herbs, and lemon give the broth a wonderfully bright finish.

Whether you’re looking for an easy weeknight dinner, a light summer lunch, or a cozy homemade soup to share with family, this green borscht is a delicious recipe to keep in your rotation.

Try a bowl with plenty of sour cream and fresh dill, and don’t forget to share your favorite variation!

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