This vibrant Green Borscht is packed with fresh spinach, beets, and a splash of lemon for a tasty twist. It’s a hearty soup that’s great for any meal, warm or cold!
I love how quick this soup comes together. Just throw everything in the pot and let it simmer, and you have a tasty bowl of goodness! Pair it with bread, and you’re all set! 🥖
Key Ingredients & Substitutions
Spinach: Fresh spinach is key for this recipe. If you can’t find it, consider using Swiss chard or kale. Both will provide similar textures and flavors. Just make sure to remove any tough stems!
Beets: Beets give the soup its beautiful color. If you want an even quicker option, use canned beets. Just add them at the end to avoid overcooking.
Broth: Vegetable broth makes for a lighter soup, while beef broth adds richness. Feel free to use any homemade or store-bought broth based on your preference or dietary needs.
Lemon Juice/Sauerkraut Juice: For a tangy note, use lemon juice. If you’re aiming for authenticity, sauerkraut juice is excellent here. It gives a nice fermented flavor and extra health benefits!
How Do You Make Sure Your Borscht Has the Perfect Balance of Flavors?
Balancing flavors in borscht is all about using fresh ingredients and the right seasoning. Here are some tips:
- Make sure to sauté the onions until they’re translucent and fragrant; this builds a solid flavor base.
- Don’t rush adding the broth; let it come to a boil slowly with the beets and carrots to develop their flavors fully.
- When adding the lemon or sauerkraut juice, start with a smaller amount, taste, and add more if needed—it’s easier to add than to take away!
- Finishing with fresh dill and sour cream adds layers of flavor and creaminess.
Enjoy your cooking, and remember, every batch can be a little different based on your personal taste!
How to Make Green Borscht Ukrainian Spinach Soup
Ingredients You’ll Need:
Vegetable Base:
- 1 bunch fresh spinach (about 6 cups), washed and chopped
- 2 medium beets, peeled and grated or finely chopped
- 1 medium onion, finely chopped
- 1-2 medium potatoes, peeled and diced
- 1 carrot, grated
Cooking Essentials:
- 2 tablespoons vegetable oil
- 6 cups vegetable or beef broth
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon lemon juice or 2 tablespoons sauerkraut juice (for authentic tartness)
- Salt and black pepper to taste
For Serving:
- Fresh dill, chopped (for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and roughly 30 minutes to cook, making the total time approximately 45 minutes. In no time, you’ll be enjoying a hearty bowl of this delicious soup!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent and fragrant. This step lays a great flavor foundation for your soup!
2. Add the Beets and Carrot:
Next, add the grated beets and the grated carrot to the pot. Cook these together for about 5-7 minutes, stirring occasionally. You want them to soften a bit and meld together for a flavorful base.
3. Pour in the Broth:
Once the beets and carrot are ready, pour in the broth and bring it to a gentle boil. This will release all those wonderful flavors into the liquid!
4. Cook the Potatoes:
Add the diced potatoes and bay leaf to the pot, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the potatoes are tender and cooked through.
5. Mix in Spinach and Garlic:
With the potatoes ready, stir in the chopped spinach and minced garlic. Let it cook for another 5 minutes until the spinach wilts down and brightens the soup.
6. Flavor it Up:
Remove the bay leaf, then stir in the lemon juice or sauerkraut juice for that signature tang. This step enhances the flavors, making your borscht truly authentic!
7. Final Touches:
Season your soup with salt and black pepper according to your taste. Give it a good stir to mix everything together!
8. Serve and Enjoy:
Serve your hot Green Borscht in bowls, garnished with fresh dill and a dollop of sour cream if you like. Enjoy the refreshing and nourishing flavors that this traditional Ukrainian soup brings!
Happy cooking! 🥣
FAQ About Green Borscht Ukrainian Spinach Soup
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it and squeeze out any excess moisture before adding it to the soup. Using about 2 cups of frozen spinach should work well.
How Long Can I Store Leftover Borscht?
Leftover green borscht can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Vegan?
Absolutely! This recipe is already vegan if you use vegetable broth and skip the sour cream. If you’d like creaminess, consider adding a dollop of dairy-free yogurt or a drizzle of coconut cream when serving.
What Can I Serve with Green Borscht?
This soup pairs wonderfully with traditional Ukrainian bread like rye or a crusty baguette. For a complete meal, serve it with a side salad or some pickles for an extra touch of flavor!
