Green Borscht Recipe

This Green Borscht Recipe is a vibrant, healthy, and incredibly satisfying soup that swaps the traditional beets for a fresh, leafy green base. It's perfect for a light yet nourishing meal, offering a delightful alternative to heavier soups, and is a fantastic way to incorporate more greens into your diet.

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Prep Time 10

Cook Time 30

Course: Soup

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil or butter
1 large onion finely chopped
2 cloves garlic minced
4 cups vegetable broth or chicken broth
1 pound fresh sorrel tough stems removed, roughly chopped (about 6 cups loosely packed)
1 pound fresh spinach tough stems removed, roughly chopped (about 6 cups loosely packed)
1/2 pound fresh parsley roughly chopped
1/2 pound fresh dill roughly chopped
2 medium potatoes peeled and diced into 1/2-inch cubes
1/4 cup heavy cream or sour cream optional, for richness
Salt and freshly ground black pepper to taste
2 hard-boiled eggs quartered, for serving
Fresh dill or parsley chopped, for garnish
Sour cream or a dollop of Greek yogurt for serving (optional)

Equipment

Large pot or Dutch oven
Blender or Immersion blender

Method

Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
1 tablespoon olive oil or butter, 1 large onion, 2 cloves garlic
Pour in the vegetable broth (or chicken broth) and bring it to a simmer. Add the diced potatoes to the pot. Cover and let it cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.
4 cups vegetable broth or chicken broth, 2 medium potatoes
While the potatoes are simmering, add the chopped sorrel, spinach, parsley, and dill to the pot in batches, if necessary, stirring until they begin to wilt down into the broth. The greens will cook down considerably.
1 pound fresh sorrel, 1 pound fresh spinach, 1/2 pound fresh parsley, 1/2 pound fresh dill
For a smoother soup, you can carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth. Return the blended soup to the pot. This step is optional; leaving the greens in larger pieces provides a more rustic texture.
If using, stir in the heavy cream or sour cream into the soup. Heat gently, but do not boil, to prevent the cream from curdling.
1/4 cup heavy cream or sour cream
Season the Green Borscht generously with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
Salt and freshly ground black pepper
Ladle the hot Green Borscht into bowls. Garnish each serving with a quartered hard-boiled egg, a sprinkle of fresh dill or parsley, and a dollop of sour cream or Greek yogurt, if desired.
2 hard-boiled eggs, Fresh dill or parsley, Sour cream or a dollop of Greek yogurt

Notes

Leftover Green Borscht can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling. For longer storage, Green Borscht can be frozen for up to 2-3 months.