Description
Ukrainian Green Borscht is a comforting summer soup made with potatoes, spinach, zucchini, carrots, onion, fresh herbs, and hard-boiled eggs in a flavorful broth. Brightened with lemon juice and served with sour cream, this hearty soup is perfect for lunch or dinner.
Ingredients
- 64 oz chicken or vegetable broth
- 3 tablespoons 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 tablespoons lemon juice
- 4 eggs, hard-boiled and 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 and add the cubed potatoes. Reduce the heat to medium-low and cook for 15 minutes.
- Meanwhile, heat the olive oil in a medium non-stick skillet over medium heat. Add the onion and grated carrot and cook, stirring occasionally, for about 10 minutes.
- Add the sautéed onion and carrot, zucchini, and chopped spinach to the pot with the potatoes. Continue cooking for 5-7 minutes, until the vegetables are tender. Season with salt and pepper to taste.
- Add the lemon juice, cubed hard-boiled eggs, and chopped parsley or dill. Stir gently to combine.
- Remove the soup from the heat and serve immediately with a dollop of sour cream.
Notes
To cook the eggs, bring a medium pot of water to a boil and add the eggs. Cook over medium heat for 10 minutes. Drain and immediately fill the pot with cold water. Allow the eggs to cool before peeling and chopping them. Use chicken broth for a richer soup or vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Russian, Ukrainian