Green Borscht is a bright, comforting Ukrainian soup filled with leafy greens, tender potatoes, and hearty broth. Unlike the classic red beet version, this vibrant bowl highlights spinach, fresh herbs, and lemon for a light yet satisfying flavor. Traditionally served during spring and summer, Green Borscht delivers nourishment without feeling heavy. If you’re craving a wholesome dish that works for both lunch and dinner, this Ukrainian favorite offers balance, freshness, and simple preparation in just 35 minutes.
Story
I grew up enjoying Green Borscht during warm months when gardens overflowed with herbs and leafy greens. While red borscht often took center stage in winter, this lighter version became our seasonal staple. My family simmered a large pot on the stove, and the kitchen quickly filled with the aroma of sautéed onion, fresh spinach, and herbs.
Green Borscht stands apart because it focuses on green vegetables rather than beets. Many people also call it Ukrainian spinach soup, and once you try it, you will understand why it remains so popular across Eastern Europe. The combination of broth, potatoes, zucchini, and spinach creates a hearty texture, while lemon juice adds brightness.
Although this recipe uses traditional ingredients, it also adapts beautifully. You can turn it into a low carb spinach soup by reducing potatoes or swapping them for cauliflower. Some even describe it as a keto-friendly green soup when adjusted accordingly. Because it relies on simple vegetables and broth, it also works as an easy vegetable soup that fits into many meal plans.
Most importantly, Green Borscht brings comfort without heaviness. The balance of tender vegetables, protein-rich eggs, and fresh herbs makes every spoonful satisfying yet refreshing.
Ingredients
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64 oz chicken or vegetable broth
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3 tablespoons olive oil
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1 medium onion, minced
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1 medium carrot, grated on a large grater
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3 large potatoes, cubed
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4 cups spinach, chopped
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1 zucchini, cubed
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3 tablespoons lemon juice
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4 hard-boiled eggs, cubed
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½ cup parsley or dill, chopped
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Salt and black pepper, to taste
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Sour cream, for serving
Step-by-Step Instructions
Preparing the Ingredients
First, peel and cube the potatoes into bite-sized pieces so they cook evenly. Then grate the carrot and finely mince the onion to create a flavorful base. Chop the spinach, zucchini, and fresh herbs. Finally, cube the hard-boiled eggs and set everything aside so the cooking process moves smoothly.
Cooking Instructions
Bring the chicken or vegetable broth to a boil in a large pot or Dutch oven. Add the cubed potatoes, then reduce the heat to medium-low and simmer for about 15 minutes until tender. Meanwhile, heat olive oil in a skillet over medium heat. Add the onion and carrot, and sauté for about 10 minutes, stirring occasionally, until softened and slightly golden.
Next, add the sautéed vegetables, zucchini, and spinach to the pot with the potatoes. Continue cooking for 5 to 7 minutes until the zucchini softens and the spinach wilts. Season with salt and black pepper to taste. Stir in lemon juice, cubed eggs, and chopped parsley or dill. Remove the pot from heat and serve immediately with a generous dollop of sour cream.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overcooking the spinach, as it can lose its vibrant color and fresh flavor. Add it near the end of cooking so it wilts gently. Also, do not skip sautéing the onion and carrot. This step builds depth and prevents the soup from tasting flat. Finally, taste before adding extra salt because broth often contains sodium.
Pro Tips for Better Flavor
For deeper flavor, use homemade broth whenever possible. Fresh dill adds an authentic Ukrainian touch, while parsley offers a milder finish. If you prefer a tangier soup, add a little more lemon juice gradually. Additionally, let the soup rest for a few minutes before serving so the flavors blend fully.
Serving and Storage
How to Serve
Serve Green Borscht hot with a spoonful of sour cream stirred into each bowl. The cream balances the lemon and adds richness. Pair it with crusty bread or rye toast for a traditional experience. You can also enjoy it slightly warm rather than piping hot, especially during summer.
How to Store Leftovers
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of broth or water to adjust consistency.
Conclusion
Green Borscht offers a refreshing twist on classic Eastern European comfort food. It combines wholesome vegetables, tender potatoes, fresh herbs, and protein-rich eggs into a balanced, flavorful bowl. Whether you prepare it as a traditional Ukrainian spinach soup or adapt it into a low carb spinach soup variation, this dish delivers satisfying results with minimal effort. Try it once, and it may become a seasonal favorite in your kitchen.
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Frequently Asked Questions
Can I make Green Borscht vegetarian?
Yes. Simply use vegetable broth instead of chicken broth. The soup already features plenty of vegetables and herbs, so it remains flavorful and satisfying without meat.
Can I freeze Green Borscht?
You can freeze it, but the texture of potatoes and eggs may change slightly. For best results, freeze the soup without eggs and add freshly cooked eggs when reheating.
What can I substitute for spinach?
You can replace spinach with sorrel, which many traditional recipes use. Kale also works well, though it requires slightly longer cooking time.
Print
Green Borscht
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Green Borscht is a traditional Ukrainian spinach soup made with broth, potatoes, zucchini, fresh herbs, and hard-boiled eggs, finished with lemon juice and served with sour cream.
Ingredients
- 64 oz chicken or vegetable broth
- 3 tablespoons olive oil
- 1 medium onion, minced
- 1 medium carrot, grated
- 3 large potatoes, cubed
- 4 cups spinach, chopped
- 1 zucchini, cubed
- 3 tablespoons lemon juice
- 4 hard-boiled eggs, cubed
- 1/2 cup parsley or dill, chopped
- Salt and black pepper to taste
- Sour cream for serving
Instructions
- Bring broth to a boil in a large pot and add cubed potatoes. Reduce heat and simmer for 15 minutes.
- Heat olive oil in a skillet over medium heat. Add onion and carrot and sauté for 10 minutes.
- Add sautéed vegetables, zucchini, and spinach to the pot. Cook for 5 to 7 minutes.
- Season with salt and pepper to taste.
- Stir in lemon juice, cubed eggs, and chopped herbs.
- Remove from heat and serve with sour cream.
Notes
- To hard-boil eggs, boil for 10 minutes, then transfer to cold water before peeling and chopping.
- Use vegetable broth for a vegetarian version.
- Add extra lemon juice for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ukrainian, Russian
Nutrition
- Serving Size: 1 bowl
- Calories: 307 kcal
- Sugar: 5.5 g
- Sodium: 1048 mg
- Fat: 12.3 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 35.1 g
- Fiber: 5.9 g
- Protein: 14.7 g
- Cholesterol: 124 mg