This vibrant Ukrainian green borscht is a delicious soup featuring fresh spinach, tasty potatoes, and a hint of dill. It’s colorful and super healthy—just what you need on a chilly day!
Making this soup is a breeze! I love how the bright green color almost screams ‘healthy’. It’s perfect with a dollop of sour cream on top—because who doesn’t love a little creaminess, right? 😄
Key Ingredients & Substitutions
Broth: Use vegetable or chicken broth as the base for flavor. If you’re vegetarian or vegan, vegetable broth is your best bet. It’s packed with nutrients and keeps the soup light!
Potatoes: I love using Yukon Gold potatoes because they hold their shape well. However, russet or red potatoes work too. If you want a lower-carb option, consider substituting cauliflower instead.
Spinach: Fresh spinach is key for that vibrant color and nutrition. If you can’t find fresh, frozen spinach can work as well—just thaw and squeeze out extra water before adding.
Dill: Fresh dill adds a unique flavor. If you don’t have it, try using parsley or even a touch of dried dill, though fresh is always best for the aroma!
How Can I Ensure My Vegetables Are Cooked Just Right?
Getting the vegetables cooked properly is essential for the best texture in your borscht. Here’s how to do it:
- Start with the onions and carrots first. Sautéing them releases their flavors and softens them before adding the other ingredients.
- Once you add the broth and potatoes, keep an eye on the timing. Potatoes usually take about 10 minutes to start becoming tender, so add them early.
- When it’s time for the zucchini and spinach, add them last. They only need a few minutes to cook and maintain a nice bite, preventing them from turning mushy.
Remember, it’s always easier to undercook slightly so you can adjust as needed. You can always cook a bit longer but can’t undo overcooked veggies!
Easy Ukrainian Green Borscht Spinach Soup
Ingredients You’ll Need:
- 6 cups vegetable or chicken broth
- 4 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 medium carrots, diced or grated
- 1 medium zucchini, diced
- 4 cups fresh spinach, chopped
- 3 hard-boiled eggs, chopped
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup sour cream (for serving)
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Juice of 1 lemon or 2 tablespoons vinegar (to add slight tanginess)
How Much Time Will You Need?
This recipe will take about 30 minutes total—10 minutes for prep and about 20 minutes for cooking. You’ll be enjoying a warm bowl of healthy borscht in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Once melted, add the chopped onions and diced carrots. Sauté them together until they become soft and fragrant—this should take about 5 to 7 minutes. The onions should look translucent, and the carrots will begin to soften.
2. Add Garlic:
Add the minced garlic to the pot and sauté for another 1 minute. Keep an eye on the garlic so it doesn’t burn; you want it just fragrant!
3. Combine Broth and Potatoes:
Pour in the broth and bring everything to a gentle boil. Once boiling, add the diced potatoes. Cook for about 10 minutes, until the potatoes begin to soften and are just tender enough to pierce with a fork.
4. Add Zucchini:
Next, add the diced zucchini. Cook for another 5 minutes, ensuring the vegetables are tender but still hold their shape. This adds a lovely texture to the soup!
5. Incorporate Spinach:
Now it’s time for the star of the show—spinach! Stir in the chopped spinach and cook just until it wilts, which should take around 2 to 3 minutes. The soup will start to turn a beautiful green color!
6. Add Eggs and Dill:
Lower the heat slightly. Stir in the chopped hard-boiled eggs and fresh dill—this adds a delightful flavor to the soup.
7. Season It Up:
Season the soup with salt, pepper, and your choice of lemon juice or vinegar. This will give the borscht a nice tanginess that really brightens up all the flavors!
8. Serve It Up:
Remove the soup from heat. Ladle it into bowls and add a generous dollop of sour cream on top for creaminess. The soup is best enjoyed warm!
This traditional Ukrainian green borscht is light but satisfying, filled with fresh greens and a deliciously tangy broth. Enjoy every spoonful!
FAQ for Easy Ukrainian Green Borscht Spinach Soup
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen spinach and squeeze out any excess moisture before adding it to the soup. This helps keep the broth from getting too watery, and it will still taste delicious!
How Can I Make This Soup Vegetarian?
To keep this soup vegetarian, use vegetable broth instead of chicken broth, and you can omit the hard-boiled eggs or replace them with a protein-rich alternative like chickpeas or tofu cubes for added texture.
Can I Make This Soup Ahead of Time?
Absolutely! You can make the soup a day in advance and store it in the fridge. Just be aware that the spinach may lose some vibrancy, but the flavors will meld beautifully. Reheat gently on the stove before serving.
What Can I Serve With Borscht?
This soup pairs wonderfully with crusty bread or a slice of rye. You can also serve it with a side salad for a light meal or enjoy it on its own as a healthy lunch!
