Green borscht is a traditional Ukrainian spinach soup made with potatoes, carrots, scallions, and hard-boiled eggs in a light vegetable broth. It's quick to make, naturally gluten-free, and deeply satisfying, the kind of soup that disappears fast. This version is vegetarian and uses spinach in place of sorrel, making it easy to make year-round.
When I was growing up, my mom had a short list of soups she rotated through weekly, and this was always on it. Traditionally, green borsch gets its bright color and tangy flavor from sorrel - a sour, lemony herb that's hard to find in most supermarkets. Spinach is a great substitute and keeps this soup accessible no matter where you live. Some Eastern European families make it with meat; this recipe is fully plant-based.
Sorrel vs. Spinach: What's the difference?
Sorrel is a leafy green herb that looks similar to spinach but has a distinctive, tangy, slightly sour flavor. It is widely used in Eastern European cooking and is the traditional leafy green in green borscht. The natural tanginess of sorrel gives the soup its characteristic brightness. The problem is that fresh sorrel is hard to come by in most markets and grocery stores. Spinach is the go-to substitute; it's widely available, has a mild flavor, and works beautifully in the broth. If you're using sorrel, skip the lemon juice; sorrel brings plenty of acidity on its own.
Ingredients
- Potatoes: smaller yellow potatoes are my preference for their buttery flavor and thin skin that doesn't need peeling. Cut them into equally sized cubes so they cook evenly.
- Carrots: any variety works. I used a combo of red and regular carrots here because that's what I found at the store, and they were beautiful, but standard orange carrots are perfect.
- Spinach: Use a large bunch of loose spinach or a big clamshell. Don't worry if it looks like a lot, it wilts down quickly.
- Scallions: slice them thin. They add a mild oniony flavor without overpowering the broth.
- Hard-boiled eggs: add at the very end as a finishing touch. For a foolproof way to boil eggs, check out how to make perfect hard-boiled eggs - I cover more than one method.
- Lemon: brightens the broth. Skip it if you're using sorrel.
- Optional aromatics: parsnips, celeriac root, carrot tops, and fresh parsley. These aren't required, but they add real depth to the broth. Include one or all of them when you can.
Equipment Note
This soup can be made in a regular pot, but I prefer a Dutch oven; it retains heat evenly and is ideal for soups and stews. I've been making soup in my decade-old oval 4.5QT Le Creuset dutch oven, though this specific size appears to be no longer produced. For a more affordable option, this Lodge Dutch oven is a great alternative and a workhorse in any kitchen.
How to make green borscht
This soup is mostly broth, with loads of spinach, scallions, and hard-boiled eggs. To get the most flavorful results, it's important to infuse the broth with aromatics. Carrots and celery are the basics and work just fine, but adding parsnips, celeriac root, carrot tops, and fresh parsley takes it to another level. The soup comes together in a few simple steps and is served with a dollop of sour cream and fresh dill.
- Prep the vegetables: No need to peel the potatoes or carrots, just wash and scrub them well. Cut everything into equally sized pieces so they cook evenly.
- Sauté the vegetables: In a large pot or Dutch oven, heat enough olive oil to coat the bottom over medium heat. Add the potatoes, carrots, and parsnips, and saute for about 7 minutes, stirring periodically, until softened. Season with ½ teaspoon of salt. I like to season in layers, throughout the cooking process, rather than all at once. It builds more flavor at each stage.
- Build the broth: Add the celeriac root, celery, carrot tops, fresh parsley, and 8 cups of water. Bring to a gentle simmer and season with 1 tablespoon of salt. Partially cover and cook on low for about 30 minutes or until the potatoes are fork-tender. Remove and discard the celery, carrot tops, and parsley.
💡 While the soup simmers, this is a great time to make the hard-boiled eggs or simply use an egg maker.
- Add the greens: Add the roughly chopped spinach and thinly sliced scallions. I prefer loose spinach when I can find it, but a clamshell of baby spinach works too. It will look like a lot of spinach, but it wilts down quickly. Season with the remaining ½ teaspoon of salt and cook for 3 minutes.
- Finishing with eggs: Turn off the heat, squeeze the juice from half a lemon, and stir in the sliced or diced hard-boiled eggs. This egg slicer is great for this. Gently mix and ready to serve.
How to Serve
Green borscht is traditionally served with a dollop of sour cream and a sprinkle of fresh dill. Sour cream is a staple in Ukrainian cuisine and goes on almost anything. A slice of crusty sourdough bread or these mushroom puff pastry bites on the side pair perfectly with this soup. If you're looking for something a bit heartier, this French onion tart is another great option.
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Vegetarian Green Borscht (Spinach Soup)
Ingredients
- 1 tablespoon olive oil
- 3 - 4 small to medium yellow potatoes, cubed
- 3 - 4 carrots , scrubbed and sliced
- 3 - 4 stalks carrot tops (optional), cleaned
- 1 parsnips (optional), sliced
- 2 celery stalks, cut in half
- ¼ cup celeriac root (optional), peeled and cubed
- 3-5 whole parsley, stems and leaves
- 8 cups water
- 2 teaspoon salt
- 1 bunch or clamshell spinach , chopped
- 1 bunch scallions, sliced into thin circles
- 3 eggs, hard-boiled and diced
- ½ lemon, juiced
- ¼ cup dill, chopped
- sour cream , for serving
Instructions
- In a large pot or a 4.5-quart Dutch oven, over medium heat, heat olive oil, enough to coat the bottom of the pot.
- Add potatoes, carrots, and parsnips, stir periodically. Cook for about 7 minutes or until vegetables are slightly softened. Season with ½ teaspoon of salt.
- Add celeriac root, celery, carrot tops, parsley and 8 cups of water.
- Allow the liquid to come to a gentle simmer. Season with 1 teaspoon of salt. Close the lid, partially. Lower the heat to low. Cook until the potatoes are fork-tender about 30 minutes. Remove and discard parsley, carrot tops and celery.
- In the meantime, make hard-boiled eggs. Add eggs to a small pot, cover eggs with cool water and place on the stovetop over medium/ high heat. Cover the pot and let the water come to a rolling boil. Once the water reached this point, cook eggs for about 6 minutes. Turn off the heat, drain the water. Run the pot under cold water to stop the cooking process. Once the eggs have cooled down, dry and peel the shells.
- Add spinach and scallions to the soup pot, and season with the remaining ½ teaspoon of salt. Squeeze juice from half a large lemon. Continue cooking for about 3 min. Turn off the heat and add sliced or diced eggs.
- When serving, ladle soup into a bowl, add a spoonful of sour cream and a sprinkle of fresh dill.
Inna Rosenfeld says
Amazing taste! This soup is definitely one of my favorites! Thank you!!!
Alla says
Thanks! So happy to hear. It's one of my faves too!