Green Borscht

Introduction

Green borscht is a refreshing twist on the traditional beetroot version, bursting with vibrant flavors and packed with nutrients. It’s lighter, brighter, and perfect for those looking for something tangy and savory with a kick. The tang of sorrel (a key ingredient) combined with fresh vegetables creates a soup that’s both invigorating and comforting. Whether you’re craving something to warm you up on a chilly day or a tangy, refreshing dish to enjoy in the warmer months, green borscht is a unique and flavorful option.

I love making green borscht when I’m craving something that feels light yet satisfying. The unique, tart flavor from the sorrel brings such a wonderful zing, and paired with fresh spinach and other veggies, it’s like a burst of spring in every bowl. What’s great about this soup is that it’s incredibly easy to prepare, and while it may seem like a dish that requires lots of time, it actually comes together quite quickly. Plus, it’s packed with fresh greens, making it a nourishing, nutrient-packed option for any time of year.

Not only is green borscht a treat for your taste buds, but its vibrant green color also makes it a visual feast. It’s one of those dishes that you can’t wait to share with others, whether it’s for a cozy meal at home or a refreshing addition to your next gathering. Let’s get cooking and enjoy this unique, flavorful soup together!

Why You’ll Love This Recipe

Here are a few reasons why green borscht is a must-try:

• Fresh and Vibrant: The blend of sorrel, spinach, and herbs gives the soup a bright green color and a tangy, refreshing flavor.
• Nutrient-Packed: Sorrel and spinach are full of vitamins and antioxidants, making this a healthy and energizing meal.
• Vegetarian-Friendly: This version of borscht is meat-free, but it’s still full of flavor and hearty enough to stand on its own.
• Comforting and Tangy: The balance of sour and savory flavors gives it the warmth of traditional borscht with a twist.
• Customizable: Add more vegetables, a boiled egg, or a dollop of sour cream for extra richness.
• Quick and Easy: Ready in less than an hour, this soup is a simple yet satisfying dish to make any time.

Preparation Time and Cook Time

• Total Time: 45 minutes
• Preparation Time: 10 minutes
• Cook Time: 35 minutes
• Servings: 4
• Calories per serving: Approximately 180-200 calories
• Key Nutrients: Fiber: 4g, Fat: 6g, Carbohydrates: 30g, Protein: 4g

Ingredients

Here’s what you’ll need to make a delicious batch of green borscht:

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth for non-vegan)
• 1 bunch sorrel (about 3-4 cups fresh), chopped
• 2 cups fresh spinach, chopped
• 1 carrot, peeled and grated
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lemon juice (or to taste)

For Garnish (optional):

• Hard-boiled eggs, quartered
• Fresh dill, chopped
• A dollop of sour cream (optional)

Ingredient Highlights

• Sorrel: This leafy green is the star of the show in green borscht. Its tangy, lemony flavor gives the soup its signature sourness.
• Spinach: Adds both color and nutrition, with a mild flavor that balances the stronger sorrel.
• Carrots: A touch of sweetness to balance the tanginess of the sorrel, plus some extra color and texture.
• Potatoes: They make the soup hearty and comforting, adding a creamy texture when cooked.
• Lemon Juice: For an added pop of tanginess and to elevate the flavors of the soup.

Step-by-Step Instructions

Now, let’s dive into making this green borscht!

1. Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

2. Add the Vegetables

Add the diced potatoes and grated carrot to the pot. Stir to combine with the onions and garlic, then cook for about 3-4 minutes to let the vegetables soften slightly.

3. Add the Broth and Herbs

Pour in the vegetable broth and bring the mixture to a simmer. Add the bay leaf and dill, and let the soup simmer for about 15 minutes, or until the potatoes are tender.

4. Add the Greens

Once the potatoes are cooked, stir in the chopped sorrel and spinach. Cook for another 5 minutes until the greens are wilted and tender.

5. Season the Soup

Add salt, pepper, and lemon juice to taste. The soup should have a nice balance of tanginess from the sorrel and lemon, but you can adjust the acidity to your preference by adding more lemon juice or a pinch of sugar if desired.

6. Serve and Garnish

Ladle the soup into bowls and garnish with quartered hard-boiled eggs, fresh dill, and a dollop of sour cream, if desired.

How to Serve

Green borscht can be served as a light lunch, a hearty dinner, or as a flavorful starter to a larger meal. Here are some serving ideas:

1. With Hard-Boiled Eggs: The creamy yolk of the egg adds a richness that complements the tangy soup.
2. With Fresh Bread: Serve with a slice of crusty rye or sourdough bread to dip in the soup.
3. With a Side Salad: A simple side salad with a vinaigrette dressing can balance the richness of the soup.
4. As a Stand-Alone Meal: With its blend of vegetables and greens, this soup can be filling enough to stand alone.

Additional Tips

Here are a few tips to make your green borscht even better:

1. Use Fresh Sorrel: Sorrel has a unique flavor, so fresh sorrel will really make this soup shine. You can find it at farmer’s markets or specialty grocery stores.
2. Adjust the Tanginess: The soup’s signature flavor comes from the sorrel’s sourness, but you can tweak the tanginess with extra lemon juice or a bit of vinegar.
3. Add More Veggies: Feel free to add other veggies like leeks, zucchini, or cabbage for more texture and flavor.
4. Make it Creamy: Stir in a dollop of sour cream or cashew cream at the end for a creamy finish.

Recipe Variations

Here are a few ways you can change up this recipe:

• Add Meat: For a heartier soup, add some cooked chicken, sausage, or bacon.
• Vegan Version: Keep the soup vegan by skipping the eggs and sour cream, or using a plant-based sour cream alternative.
• Spicy Kick: If you like a bit of heat, add a pinch of red pepper flakes or a chopped jalapeño.
• Add Beans: For more protein, add a handful of white beans or chickpeas.

Freezing and Storage

Here’s how to store and freeze your green borscht:

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Green borscht can be frozen, though the texture of the greens might change slightly. Let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove.

Special Equipment

While this recipe doesn’t require any special equipment, here are a few tools that will make the process easier:

• Soup Pot: A large pot works best for making and simmering the soup.
• Grater: A box grater or food processor is helpful for grating the carrots quickly.
• Cutting Board and Knife: For chopping the vegetables and greens.

FAQ Section

Here are some common questions about green borscht:

• Can I use frozen spinach or sorrel? Yes, frozen spinach works well, though fresh sorrel is preferred for its flavor. If you use frozen sorrel, be sure to thaw it first.
• What if I can’t find sorrel? If you can’t find sorrel, you can substitute it with a mix of spinach and a squeeze of lemon juice for that tangy flavor. It won’t be quite the same, but it will still be delicious.
• Can I add protein to this soup? Yes! Adding boiled eggs is traditional, but you can also add cooked chicken or sausage for extra protein.
• Can I make this soup ahead of time? Yes, green borscht tastes even better the next day, as the flavors have more time to meld. It’s a great option for meal prep.

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Conclusion

Green borscht is a vibrant, tangy soup that’s perfect for any time you’re craving something light, refreshing, and full of flavor. Unlike its beetroot counterpart, this version uses fresh greens like sorrel, spinach, or even dandelion leaves, creating a beautiful green color and a deliciously unique flavor profile. The mix of herbs and a touch of acidity from lemon or vinegar adds just the right zing, making it both satisfying and rejuvenating.

This nutrient-packed soup is not only good for you but also incredibly versatile. Whether you serve it hot or cold, it’s great for a healthy lunch, a refreshing starter, or even a light dinner. If you love vibrant, bold flavors, this soup is a must-try! Plus, it’s a wonderful way to get your greens in while enjoying a comforting, savory dish.

So grab your favorite greens, get cooking, and embrace the fresh flavors of green borscht. Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!