The Ukrainian Green Borscht is a soul-soothing soup that brings spring to your table in every spoonful. With a zesty kick from sorrel or lemony spinach, it’s bright, tangy, and deeply comforting. Topped with creamy sour cream and a perfectly boiled egg, this soup makes the simplest ingredients sing in harmony.
Whether enjoyed steaming hot on a chilly evening or chilled on a warm spring afternoon, green borscht is a traditional favorite for good reason. The fresh dill and vibrant greens add a touch of garden freshness, while the hearty potatoes and carrots keep it satisfying. It’s a nourishing, family-friendly soup that will leave you wanting seconds.
Full Recipe:
3–4 medium Yukon Gold or waxy potatoes, cubed
1 large carrot, diced
1 small yellow onion, finely chopped
10 fresh sorrel leaves (or ½ cup spinach + 1 tbsp lemon juice)
2 tablespoons fresh dill, chopped
2 bay leaves
1 tablespoon ghee butter (or olive oil)
4 cups filtered water
2 teaspoons “Better Than Bouillon” vegetable base (omit if using broth)
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper (for serving)
½ hard-boiled egg per serving
1 tablespoon sour cream per serving
Directions:
Prepare the vegetables: wash, peel, and dice the potatoes, carrots, and onion. Chop the sorrel (or spinach) and dill finely and set aside.
In a large pot, melt ghee butter over medium heat. Add chopped onion and sauté for 3 minutes until translucent. Add carrots and sauté for another 3 minutes.
Add the cubed potatoes, bay leaves, bouillon base, and filtered water. Bring to a boil, cover, and simmer on low heat for 20 minutes until vegetables are tender.
Meanwhile, boil the eggs in a separate pot for 9 minutes. Cool under cold water, peel, and slice or dice.
Add chopped sorrel (or spinach + lemon juice) and dill to the soup. Stir, cover, and let sit off the heat for 10 minutes.
Serve the hot soup in bowls. Top with a spoonful of sour cream, sliced egg, black pepper, and extra dill if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 221 kcal | Servings: 4 servings
What is Green Borscht?
Green Borscht, also known as zelenyi borscht in Ukrainian, is a beloved traditional soup that’s deeply rooted in Ukrainian cuisine. Unlike its more famous cousin, the bright red beetroot-based borscht, green borscht is light, herbal, and refreshing. It’s traditionally made with sorrel—a leafy green herb with a distinct lemony tang—which gives the soup its signature tartness. When sorrel isn’t available, fresh spinach combined with lemon juice offers a delightful alternative.
This soup is particularly popular during spring and summer when fresh garden greens are abundant. It’s a wonderful example of how Ukrainian cuisine makes use of seasonal, simple ingredients to create deeply nourishing and flavorful meals. Green borscht is often served with hard-boiled eggs and a dollop of sour cream, both of which add richness and visual contrast to the vibrant green base.
A Dish Steeped in Tradition
Green borscht holds a special place in Ukrainian households. Passed down through generations, it’s more than just a meal—it’s a seasonal celebration, a comfort food, and a reminder of childhood for many. For rural families, this soup marks the transition into the warmer months and reflects a lifestyle that values fresh, homegrown ingredients. The soup is not only delicious but also economical, requiring few ingredients while yielding generous portions.
In Ukraine, sorrel grows wild and is cultivated in home gardens across the country. It’s common for children to munch on sorrel leaves right from the garden, appreciating their unique sour flavor. This local abundance has made sorrel an essential spring ingredient in Eastern European kitchens, especially for green borscht.
Sorrel vs. Spinach: What Makes the Soup “Green”
The key flavor in traditional green borscht comes from sorrel. Its naturally sour taste balances the sweetness of the carrots and earthiness of potatoes. When fresh sorrel isn’t available—especially in areas outside Eastern Europe—it can be substituted with spinach and a splash of fresh lemon juice. While the taste may vary slightly, spinach still brings the soft texture and vibrant green color that makes the dish so distinctive.
Some recipes also incorporate other wild greens like nettles, chard, or even young dandelion leaves. These variations offer slight differences in flavor but remain true to the original intent: using what’s in season and what’s fresh.
A Soup for Every Season
Though green borscht is most commonly made during spring and summer, its flexibility makes it a year-round favorite. It can be enjoyed hot or cold, making it perfect for changing seasons. On warmer days, it’s especially refreshing when chilled and served with cold sour cream. During colder months, it becomes a cozy and hearty meal when served warm with fresh bread.
Thanks to its light nature and digestive properties from sour greens, many Ukrainians consider green borscht a detoxifying and revitalizing dish. It’s often featured in lighter meal plans, spring cleanses, or after festive periods of heavier eating.
Health Benefits of Green Borscht
Green borscht is a nutrient-dense meal that provides a variety of health benefits. Sorrel and spinach are both rich in Vitamin C, Vitamin A, iron, and dietary fiber. These greens are known for supporting digestion, boosting immunity, and contributing to healthy skin and eyes. The addition of dill, another key herb in this soup, adds a mild flavor and is praised for its antibacterial and anti-inflammatory properties.
Potatoes and carrots offer fiber, potassium, and a healthy dose of complex carbohydrates, while the hard-boiled egg provides protein, making the soup a well-balanced dish. For those watching their calorie intake, green borscht is naturally low in fat and gluten-free.
If you’re opting for a dairy-free or paleo diet, it’s easy to make substitutions. Sour cream can be replaced with coconut cream or skipped entirely. Potatoes can be swapped for cauliflower or turnips. The soup’s forgiving nature allows it to be customized to fit nearly any dietary preference without losing its identity.
Serving Suggestions
Traditionally, green borscht is served with a slice of rye or sourdough bread and a generous dollop of sour cream. The egg is usually halved or chopped and placed directly into the serving bowl, not cooked within the soup, allowing each person to control how much they want. Freshly chopped dill or green onions are added at the end for a bright, herbal finish.
For a more filling meal, Ukrainians might serve green borscht alongside pampushky, which are garlic-topped Ukrainian dinner rolls. These pillowy buns are perfect for soaking up the last bits of broth in your bowl.
Cultural Variations and Regional Twists
While this version of green borscht is most popular in Ukraine, similar soups can be found across Eastern Europe. In Poland, it may be referred to as zupa szczawiowa, and in Russia, it’s often called shchaveloviy sup. The core components remain the same—sour greens, potatoes, and a savory broth—but you’ll see regional additions like smoked meats, sausages, or barley.
Some households like to add a touch of garlic or onion tops for a stronger flavor. Others may throw in a ham bone or pork rib to enrich the broth. These additions are typically used when preparing the soup for family gatherings or festive occasions.
Why You Should Try Green Borscht
If you’re a fan of tangy, herbaceous flavors, green borscht is a must-try. It stands apart from heavier soups with its light body and refreshing taste. Its simplicity is part of its charm—it relies on a short list of ingredients, but the final dish feels elegant and thoughtful.
Beyond taste, making green borscht is a way to connect with Ukrainian culture and Eastern European culinary traditions. It’s a dish that tells a story: of seasons changing, of gardens waking up, and of families gathering at the table.
And from a practical standpoint, it’s incredibly easy to make. You don’t need expensive or hard-to-find ingredients. You can prepare a big batch in under an hour, and it stores well in the fridge for a few days, making it perfect for meal-prepping during busy weeks.
How to Store and Reheat
Green borscht is best eaten within three days of cooking. Let the soup cool completely before transferring it to an airtight glass container. Refrigerate and reheat only the portion you plan to eat. To reheat, warm gently on the stove over low heat until just simmering. You can also use the microwave, though stovetop reheating helps preserve the texture of the greens.
If you’re planning to store leftovers, it’s a good idea to add the eggs and sour cream to individual servings rather than mixing them into the main pot. This helps maintain the freshness and avoids overcooking or curdling when reheated.
Conclusion: A Bowl Full of Heritage and Heart
Green borscht is much more than a seasonal soup—it’s a culinary embrace from Ukrainian heritage that continues to bring people together around the dinner table. Its tangy flavor, vibrant color, and nourishing ingredients make it a standout dish among traditional soups. Whether you’re looking to explore new cultural recipes, eat more seasonally, or just enjoy a comforting bowl of soup, green borscht checks every box.
With a balance of sour and savory, a short ingredient list, and centuries of tradition behind it, green borscht offers both flavor and a story. Making it at home is a small act of culinary travel—no passport required. So the next time you see fresh sorrel or spinach at your local market, consider it an invitation to create something timeless, healthy, and delicious.