Green Borscht (Ukrainian Sorrel Soup)

So, this green borscht? Oh wow, it’s super cozy and kinda tangy too. I tried it once, and now I make it all the time.

It’s a Ukrainian soup made with sorrel. Sounds fancy, but it’s really simple. And it tastes like spring in a bowl!

The sorrel gives it a little zip. The broth is warm and comforting. And it’s great with a spoon of sour cream on top.

Wanna try it? I’ll walk you through how I make it at home. It’s easy, I promise!

Why You’ll Love This Recipe

✔️ Authentic Ukrainian Flavor – A traditional dish with a balance of earthy, tangy, and savory flavors.
✔️ Healthy and Nutritious – Packed with vitamins from fresh sorrel and root vegetables.
✔️ Easy to Make – Simple steps with readily available ingredients.
✔️ Customizable – Can be made vegetarian or with meat-based broth.
✔️ Great for Meal Prep – Tastes even better the next day!

Required Kitchen Tools

• Large pot (for making the soup)
• Cutting board and knife (for chopping vegetables)
• Skillet or pan (for sautéing onions and carrots)
• Ladle (for serving the soup)
• Medium saucepan (for boiling eggs)
• Wooden spoon (for stirring)

Ingredients

Here’s what you’ll need to make a flavorful and nourishing Green Borscht (exact measurements are in the recipe card below):

For the Soup Base:

• Medium potatoes – Peeled and diced, these add heartiness to the soup.
• Large carrot – Grated or finely chopped for natural sweetness.
• Small onion – Adds depth of flavor when sautéed.
• Ghee butter or olive oil – Used for sautéing the vegetables.
• Filtered water – The base of the soup, or substitute with vegetable broth for more depth.
• “Better than Bouillon” (vegetable flavor) – Enhances the broth’s richness.
• Bay leaves – For subtle aromatic flavor.
• Salt (to taste) – Essential for seasoning.

For the Tangy Element:

• Sorrel leaves – The key ingredient that gives this soup its signature tangy taste. If unavailable, substitute with chopped spinach + a splash of lemon juice for a similar effect.
• Chopped fresh dill – For a fresh, herbaceous flavor.

For Serving:

• Hard-boiled eggs – Traditionally chopped and added to each bowl.
• Sour cream – A must for a creamy and tangy finish.
• Black pepper (to taste) – Adds a hint of warmth.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Peel and dice the potatoes into small cubes.
2. Grate or finely chop the carrot.
3. Chop the onion into small pieces.
4. Wash and chop the sorrel leaves.

Step 2: Cook the Potatoes

1. In a large pot, bring filtered water (or vegetable broth) to a gentle boil.
2. Add diced potatoes and bay leaves. Let them cook for about 10 minutes until slightly tender.

Step 3: Sauté the Vegetables

1. In a skillet, heat ghee butter or olive oil over medium heat.
2. Add chopped onions and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
3. Stir in the grated carrot and continue sautéing for another 3 minutes until fragrant.

Step 4: Add the Sautéed Vegetables

1. Once the potatoes have cooked for about 10 minutes, add the sautéed onions and carrots to the pot.
2. Stir well and let everything simmer for another 5-7 minutes, allowing the flavors to meld together.

Step 5: Prepare the Hard-Boiled Eggs

1. While the soup simmers, bring a small saucepan of water to a boil.
2. Gently place 4 eggs into the boiling water and cook for 9-10 minutes for firm yolks.
3. Transfer the eggs to a bowl of cold water to stop the cooking process.
4. Once cool, peel the eggs and chop them into small pieces.

Step 6: Add the Sorrel Leaves

1. Reduce the soup’s heat to low.
2. Stir in the chopped sorrel leaves, letting them wilt for about 2-3 minutes.
3. If using spinach and lemon juice as a substitute, add them now.
4. Add chopped fresh dill for an extra burst of freshness.

Serving Green Borscht

Green Borscht is best enjoyed hot with traditional Ukrainian garnishes:

• Hard-boiled eggs: Add chopped eggs directly into each serving bowl.
• Sour cream: A dollop on top adds creaminess and balances the tangy sorrel.
• Black pepper: Sprinkle for an extra layer of warmth.
• More fresh dill: Enhances the flavor and aroma.

Variations and Customizations

Green Borscht is versatile, and you can tweak it based on dietary preferences or available ingredients:

1. Make It Heartier with Meat

• Add chicken broth instead of water for a richer taste.
• Toss in shredded chicken or diced beef for extra protein.
• Some versions include pork ribs, which add depth to the broth.

2. Vegetarian and Vegan Option

• Use vegetable broth instead of meat-based broth.
• Replace sour cream with plant-based alternatives like cashew cream or vegan yogurt.

3. Adding Grains for Extra Texture

• Some variations include rice or barley, making the soup thicker and more filling.
• Add buckwheat for a nutty twist that pairs well with sorrel.

4. Adjusting the Tanginess

• If sorrel is too tangy for your taste, balance it with a pinch of sugar.
• Using spinach + lemon juice? Adjust the amount of lemon juice for a similar tangy kick.

How to Store Green Borscht

Green Borscht stores well and tastes even better the next day as the flavors meld together!

Refrigeration

• Store leftovers in an airtight container in the fridge for up to 4 days.

Freezing

• Green Borscht can be frozen without the eggs and sour cream for up to 3 months.
• When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Reheating

• Heat gently on the stovetop over medium-low heat to prevent overcooking the sorrel.
• If the soup thickens, add a splash of broth or water to adjust consistency.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber
1 Bowl (Approx. 1.5 cups)	~120 kcal	6g	18g	3g	3g

Nutritional values are estimates and vary based on ingredient choices.

Green Borscht FAQs

Can I make Green Borscht ahead of time?

Yes! This soup actually tastes even better the next day as the flavors deepen.

Can I freeze Green Borscht?

Yes, but without the eggs and sour cream. Add them fresh when serving.

What can I substitute for sorrel?

If you can’t find sorrel, use chopped spinach with a squeeze of lemon juice for a similar tangy effect.

Can I add meat to this soup?

Yes! You can add shredded chicken, beef, or pork ribs for extra heartiness.

Conclusion

Green Borscht (Ukrainian Sorrel Soup) is a nutritious, tangy, and comforting dish that brings the fresh flavors of spring straight to your table. Whether you make it vegetarian or add meat for a heartier version, this soup is packed with vitamins and flavor. The combination of tender potatoes, sautéed vegetables, tangy sorrel, and creamy hard-boiled eggs makes it a well-balanced meal that is both satisfying and light.

This soup is also perfect for meal prep, as the flavors develop even more after a day in the fridge. Serve it hot with a dollop of sour cream and fresh dill, and enjoy it with crusty bread for a complete meal.