Description
Green Borscht is a comforting Eastern European soup made with tender potatoes, fresh sorrel, vegetables, and eggs in a flavorful broth. Bright, tangy, and nourishing, this traditional soup is perfect for spring and summer but delicious year-round.
Ingredients
Scale
Ingredients
- 8 cups chicken or vegetable broth
- 1 lb potatoes, peeled and diced
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 2 tbsp butter or oil
- 5 oz fresh sorrel, chopped
- 4 hard-boiled eggs, diced
- 2 bay leaves
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Sour cream, for serving
Instructions
Instructions
- Cook the potatoes: Bring the broth to a boil in a large pot. Add potatoes and bay leaves and cook for 12–15 minutes until tender.
- Sauté the vegetables: In a skillet, heat butter or oil over medium heat. Cook onion and carrot for 5–6 minutes until softened.
- Add the sautéed vegetables to the pot and stir well.
- Add the sorrel: Stir in the chopped sorrel and cook for 3–4 minutes until wilted.
- Add the diced hard-boiled eggs, dill, and parsley.
- Season with salt and black pepper to taste.
- Simmer for an additional 2–3 minutes, then remove from heat.
- Serve: Ladle into bowls and top each serving with a spoonful of sour cream.
Notes
If fresh sorrel is unavailable, substitute with spinach and add a tablespoon of lemon juice for tanginess. Green Borscht tastes even better the next day after the flavors have had time to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 125mg
Keywords: green borscht, sorrel soup, ukrainian soup, spring soup, traditional borscht recipe
