Description
Green Borscht is a vibrant and nutritious Eastern European soup featuring a medley of fresh vegetables and herbs, brightened with lemon juice and enriched with hard-boiled eggs. This light yet hearty dish is perfect for a comforting meal and is traditionally served with a dollop of creamy sour cream.
Ingredients
Scale
Soup Base
- 64 oz chicken or vegetable broth
- 3 large potatoes, cubed
Sautéed Vegetables
- 3 tablespoons olive oil
- 1 medium onion, minced
- 1 medium carrot, grated
Additions
- 1 zucchini, cubed
- 4 cups spinach, chopped
- 3 tablespoons lemon juice
- 4 hard-boiled eggs, cubed
- 1/2 cup parsley or dill, chopped
- Salt and black pepper to taste
For Serving
- Sour cream
Instructions
- Boil Potatoes: Bring the broth to a boil in a large pot, then add the cubed potatoes. Reduce the heat and let it simmer for 15 minutes until the potatoes are tender.
- Sauté Onions and Carrots: While the potatoes cook, heat olive oil in a skillet over medium heat. Add the minced onion and grated carrot, sautéing them for about 10 minutes until soft and fragrant.
- Add Vegetables to Pot: Transfer the sautéed onion and carrot mixture to the pot with the potatoes. Add the cubed zucchini and chopped spinach, cooking together for 5 to 7 minutes to allow flavors to meld and the greens to wilt.
- Season Soup: Season the soup with salt and black pepper to taste, stirring well to distribute the seasoning evenly.
- Finish with Lemon, Eggs, and Herbs: Stir in the lemon juice, cubed hard-boiled eggs, and chopped parsley or dill to add brightness and richness to the soup.
- Serve: Remove the pot from heat and ladle the soup into bowls. Serve each portion with a dollop of sour cream for added creaminess and tang.
Notes
- You can substitute spinach with other greens such as kale or beet greens if preferred.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- For a richer flavor, add a bay leaf during the simmering stage and remove before serving.
- Serve with rye bread or crusty rolls for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
