Green Borscht
Delight your taste buds with Green Borscht, a refreshing take on traditional Ukrainian soup that bursts with vibrant flavors and wholesome ingredients. This comforting dish features tender russet potatoes, earthy carrots, and rich onion, all simmered in a savory base of water or chicken broth. The star of the recipe is fresh sorrel leaves, which lend a delightful tangy brightness, balanced perfectly with the creamy richness of silky egg ribbons. Enhanced with fragrant dill and parsley, this soup is both nourishing and satisfying. Ready in just 45 minutes, Green Borscht is ideal for a light dinner or an impressive appetizer, especially when topped with a dollop of sour cream for added decadence. Perfect for fans of classic Eastern European cuisine, this easy one-pot recipe combines simplicity and bold, herbaceous flavor in every spoonful.
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Recipe Information
Ingredients
- 6 cups Water or chicken broth
- 4 medium Russet potatoes
- 1 large Carrot
- 1 medium Onion
- 4 cups Sorrel leaves (fresh)
- 2 large Eggs
- 2 tablespoons Butter
- 2 tablespoons Dill (fresh, chopped)
- 2 tablespoons Parsley (fresh, chopped)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper (ground)
- to taste Sour cream (optional, for serving)
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside.
Peel and grate the carrot, and finely chop the onion.
In a large pot, bring 6 cups of water or chicken broth to a boil.
Add the diced potatoes to the pot, cover, and let them cook over medium heat for about 10–12 minutes or until tender.
While the potatoes cook, heat 2 tablespoons of butter in a skillet over medium heat. Add the grated carrot and chopped onion, sautéing for 5–7 minutes until softened and slightly golden.
Add the sautéed vegetables to the pot with the potatoes.
Rinse and coarsely chop the sorrel leaves, removing any tough stems.
Add the chopped sorrel leaves to the pot and cook for 2–3 minutes. The sorrel will quickly wilt and turn a darker green.
In a small bowl, whisk the eggs. Slowly pour the eggs into the soup in a thin stream while continuously stirring to create ribbons.
Season the soup with salt and black pepper to taste. Stir in the chopped dill and parsley.
Allow the soup to simmer for an additional 2–3 minutes to combine flavors.
Serve the green borscht hot, garnished with a dollop of sour cream if desired.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 445 mg | 148% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 21.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 535 mg | 41% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 6914 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
