Ukrainian Green Borscht
User Reviews
4.7
Ukrainian Green Borscht
Description
Ukrainian Green Borscht combines chicken broth with cubed potatoes cooked until tender, then mixed with sautéed onions and grated carrots to add sweetness and depth. Chopped zucchini and spinach are added near the end to maintain their texture and color. The addition of lemon juice brightens the soup, while chopped hard-boiled eggs provide richness and a soft texture contrast. Fresh parsley or dill contributes herbaceous notes, and seasoning with salt and pepper is adjusted to taste. A spoonful of sour cream on serving adds creaminess and balances the broth's slight tartness.
The soup's preparation involves boiling the potatoes first, allowing them to soften before adding the sautéed vegetables and greens. Combining all components and cooking together briefly melds the flavors without overcooking the delicate spinach. The chopped eggs are gently folded in last to keep their shape and add protein, making the dish satisfying and colorful.
This borscht works well as a light lunch or comforting dinner, especially when paired with crusty bread. The sour cream’s cooling quality complements the bright acidity from the lemon juice, making the soup balanced and enjoyable across seasons.
For cooking the eggs, boil them for 10 minutes then cool immediately in cold water before chopping when cool enough to handle, which prevents overcooking and keeps a pleasant texture.
Ingredients
- 64 oz chicken broth or vegetable broth
- 3 tablespoon olive oil
- 1 medium onion minced
- 1 medium carrot grated on a large grater
- 3 large potato cubed
- 4 cups spinach chopped
- 1 zucchini cubed
- 3 tablespoon lemon juice
- 4 egg hard-boiled and cubed (See the notes)
- ½ c parsley chopped, or dill
- salt to taste
- black pepper to taste
- sour cream for serving
Instructions
- In a large pot or Dutch oven bring chicken broth to a boil and add potatoes. Reduce the heat to medium low and cook for 15 minutes.
- Meanwhile, heat olive oil in a medium non-stick skillet and on a medium heat. Add onion and carrot and cook stirring occasionally for 10 minutes.
- In a pot with potatoes, add sautéed onion, carrot, zucchini and spinach and continue cooking for 5-7 minutes. Add salt and pepper to a taste.
- Add lemon juice, cubed eggs and parsley.
- Remove from the heat and serve immediately with a dollop of sour cream.
Notes
- Boil eggs for 10 minutes, then refresh in cold water to stop cooking and ease peeling and chopping.
- Adjust salt and lemon juice according to taste to balance flavors.
- Serve immediately with sour cream to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 35.1g | 12% |
| Protein | 14.7g | 29% |
| Fat | 12.3g | 19% |
| Saturated Fat | 2.7g | 14% |
| Cholesterol | 124mg | 41% |
| Sodium | 1048mg | 44% |
| Potassium | 1323mg | 28% |
| Fiber | 5.9g | 24% |
| Sugar | 5.5g | 11% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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