Ukrainian Cuisine
Green Borscht with Spinach and Egg
Green borscht with spinach and egg is a lighter, brighter, and refreshing take on the traditional spring soup, crafted around a recognizable and beloved homemade base. The flavor profile thrives on a harmonious contrast: a rich, tender vegetable base combined with a pleasant, uplifting herbal tang, the velvety creaminess of sour cream, and an abundance of fresh greens. This recipe beautifully showcases the seasonal, spring-summer side of Ukrainian cuisine. It fits perfectly into a modern catalog, staying deeply rooted in tradition while looking neat, fresh, and effortlessly accessible for home cooking.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 15 min
- Cooking
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Ukrainian Cuisine
Nutrition
per serving
- Calories
- 185 kcal
- Protein
- 7 g
- Fat
- 10 g
- Carbs
- 16 g
- Fiber
- 3 g
Step by step
Method
- 01
Peel potatoes, dice them into small cubes, and add to a pot o…
Peel potatoes, dice them into small cubes, and add to a pot of boiling water or vegetable broth. Cook over medium heat for 12–15 minutes until soft.
- 02
Finely chop the onion and grate the carrot
Finely chop the onion and grate the carrot. Sauté them in a pan with melted butter until soft and slightly golden to add a velvety texture to the broth.
- 03
Wash the spinach and sorrel thoroughly, remove tough stems, a…
Wash the spinach and sorrel thoroughly, remove tough stems, and slice leaves into wide strips. Finely chop the dill and green onions just before adding.
- 04
Transfer the sautéed vegetables into the pot
Transfer the sautéed vegetables into the pot. Add the spinach and sorrel, season with salt and pepper, and simmer on low for 3–5 minutes to keep the vibrant green color.
Dishday
Useful advice
Cooking tip
Prep ahead: eggs can be boiled and peeled the evening before, and the fresh spinach and herbs washed and dried to speed up lunchtime cooking.
How to serve
Serve the borscht hot. Place boiled egg halves into each bowl, add a generous dollop of cool, rich sour cream, and garnish with finely chopped green onions.
How to store
Store the cooked borscht in the refrigerator for up to 2–3 days. It is recommended to add the boiled eggs and sour cream directly to the bowls before serving to keep the presentation clean.
Note
Reason for inclusion in the catalog: highlights the seasonal side of Ukrainian cuisine. This recipe remains close to tradition but looks clean, fresh, and is perfect for home cooking without restaurant complexity.
