Green Borscht

Green borscht is a light and refreshing soup filled with fresh greens, hearty vegetables, and a hint of tang from lemon juice. I love how this dish feels both nourishing and comforting, with the sorrel adding a bright, slightly sour flavor that balances beautifully with the richness of the broth and the creaminess of a dollop of sour cream on top.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet packed with flavor. The combination of sorrel and spinach gives the soup a fresh, vibrant taste, while potatoes and carrots make it filling enough to enjoy as a main meal. I also enjoy how versatile it is I can make it vegetarian with vegetable broth or richer with chicken broth. The addition of dill and lemon juice makes the soup lively and fragrant, perfect for spring and summer.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 medium onion, chopped
2 medium carrots, chopped
3 medium potatoes, peeled and diced
1 bunch fresh sorrel, chopped
1 bunch fresh spinach, chopped
6 cups vegetable or chicken broth
1 hard-boiled egg, chopped
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tbsp vegetable oil
1/2 tsp black pepper
1 tsp salt
Sour cream, for serving

Directions

1. I heat the vegetable oil in a large pot and sauté the onion and carrots until softened and fragrant.
2. I add the diced potatoes and broth, then bring the mixture to a boil. I let it simmer until the potatoes are tender, about 15 minutes.
3. I stir in the sorrel and spinach, cooking for another 5 minutes until the greens wilt.
4. I season the soup with salt, black pepper, dill, and lemon juice, adjusting to taste.
5. Just before serving, I stir in the chopped hard-boiled egg for extra richness.
6. I ladle the soup into bowls and serve with a generous spoonful of sour cream on top.

Servings and Timing

This recipe makes about 6 servings. The preparation takes around 15 minutes, and cooking takes about 25 minutes, so the total time is roughly 40 minutes.

Variations

Sometimes I add a handful of fresh herbs like parsley or green onions for more depth of flavor. For a heartier version, I like adding shredded cooked chicken or smoked sausage. If sorrel isn’t available, I replace it with extra spinach and a splash of vinegar to mimic the tangy flavor.

Storage/Reheating

I store leftover green borscht in the refrigerator for up to 3 days. To reheat, I gently warm it on the stovetop until hot. This soup also freezes well for up to 2 months, though I prefer adding the chopped egg fresh before serving rather than freezing it.

FAQs

Can I use only spinach if I don’t have sorrel?

Yes, but I usually add a little vinegar or extra lemon juice to bring the sour note that sorrel provides.

Can I make this soup vegan?

Yes, I simply use vegetable broth and skip the egg and sour cream.

What does sorrel taste like?

It has a tangy, lemony flavor that brightens the soup.

Can I add meat to this recipe?

Yes, cooked chicken, beef, or sausage all work well in this soup.

Do I have to add lemon juice if I use sorrel?

I like to add it anyway it enhances the tang and balances the flavors.

How can I thicken the soup?

I mash a few of the potatoes in the pot or add a spoonful of sour cream directly while cooking.

Can I use frozen spinach?

Yes, frozen spinach works fine. I just thaw and drain it before adding.

Is this soup good cold?

Yes, I sometimes enjoy it chilled in the summer it’s refreshing and light.

Can I prepare it ahead of time?

Yes, the flavors deepen after sitting, so it tastes even better the next day.

What’s the best way to serve it?

I like it hot with fresh bread on the side and a generous dollop of sour cream.

Conclusion

Green borscht is one of my favorite soups when I want something wholesome and fresh. I love how the greens and herbs make it bright and lively, while the potatoes and broth keep it hearty. It’s simple, flavorful, and always satisfying whether I serve it hot or chilled.

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