Description
Green Borscht is a vibrant and nourishing Eastern European soup featuring a medley of fresh vegetables like spinach, zucchini, and potatoes simmered in a flavorful chicken or vegetable broth. Enhanced with lemon juice for brightness and finished with protein-rich hard-boiled eggs and fresh herbs, this comforting soup offers a perfect balance of hearty and light flavors. Served with a dollop of sour cream, it’s an ideal nutritious meal for any season.
Ingredients
Scale
Broth and Vegetables
- 64 oz chicken or vegetable broth
- 3 large potatoes, cubed
- 4 cups spinach, chopped
- 1 zucchini, cubed
Vegetable Sauté
- 3 tablespoons olive oil
- 1 medium onion, minced
- 1 medium carrot, grated
Garnishes and Seasoning
- 3 tablespoons lemon juice
- 4 hard-boiled eggs, cubed
- 1/2 cup parsley or dill, chopped
- Salt and black pepper to taste
- Sour cream for serving
Instructions
- Prepare the broth and potatoes: Bring the chicken or vegetable broth to a boil in a large pot. Add the cubed potatoes to the boiling broth, then reduce the heat and allow to simmer gently for 15 minutes, until the potatoes are tender.
- Sauté the onion and carrot: While the potatoes simmer, heat olive oil in a skillet over medium heat. Add the minced onion and grated carrot, sautéing for about 10 minutes until the vegetables are soft and fragrant.
- Add remaining vegetables to the pot: Transfer the sautéed onion and carrot mixture into the pot with the potatoes and broth. Add the cubed zucchini and chopped spinach to the pot, cooking everything together for an additional 5 to 7 minutes until all vegetables are tender but still vibrant.
- Season the soup: Add salt and freshly ground black pepper to taste, ensuring the soup has a balanced savory flavor.
- Finish with lemon juice, eggs, and herbs: Stir in the fresh lemon juice for a bright acidic note. Gently fold in the cubed hard-boiled eggs and chopped parsley or dill to add protein and herbal freshness to the soup.
- Serve warm with sour cream: Remove the soup from heat. Ladle into bowls and serve each portion with a dollop of sour cream for added creaminess and richness.
Notes
- Using chicken broth adds richer flavor, but vegetable broth keeps this recipe vegetarian-friendly.
- Hard-boiled eggs add protein and a traditional touch to the soup.
- You can substitute greens like kale or Swiss chard if spinach is not available.
- Adjust seasoning carefully, especially the lemon juice, to keep a balanced tanginess.
- Serve with rye bread or a crusty loaf for a complete meal.
