Green Borscht (Ukrainian Spinach Soup) Recipe

I developed my Zucchini and Spinach Soup around one unexpected ingredient that pulls the whole bowl together and will make you look twice.

I never thought a bowl of green could be so bold. My Green Borscht, a modern take on Ukrainian Spinach Soup, is all about bright fresh spinach and tender zucchini, they make this Zucchini And Spinach Soup sing with unexpected clarity.

I like how it feels light but not fragile, like something that wakes up your palate without trying too hard. This is more than a Spinach Soup you might expect from a can, it has personality, a bit of tang and an edge that keeps you coming back for another spoon.

Try it when you want something lively and a little different.

Ingredients

• Spinach: high in iron and fiber, gives fresh color and light earthy flavor.
• Zucchini: low calorie, adds soft texture, mild sweetness when cooked a bit.
• Potatoes: starchy carbs, make broth heartier, help thicken soup slightly.
• Eggs: add protein and richness, chopped for classic borscht finish, optional.
• Sour cream: tangy creamy topping, balances acidity, adds silky mouthfeel to soup.
• Dill: bright herb, strong aroma, lifts flavor, makes it unmistakably Ukrainian tasting.
• Garlic: tiny amount gives savoury depth, not overpowering if minced finely.
• Lemon juice or vinegar: adds gentle sourness, wakes flavors and keeps color vibrant.

Ingredient Quantities

• 1 lb (450 g) fresh spinach
• 1 medium zucchini (about 225 g), diced
• 3 medium potatoes (about 450 g), diced
• 1 medium onion, chopped
• 1 medium carrot, grated or chopped
• 2 tbsp butter or vegetable oil
• 6 cups (1.5 L) vegetable or chicken broth
• 3 large eggs, hard boiled and chopped (optional)
• 1/2 cup (120 ml) sour cream for serving
• 1/2 cup packed fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 4 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp lemon juice or 1 tbsp white vinegar
• 1 bay leaf (optional)
• Salt and freshly ground black pepper to taste

How to Make this

1. If using eggs, put them in a small pot, cover with cold water, bring to a boil, then simmer 9 to 10 minutes; cool in cold water, peel and chop. If not using eggs just skip this step.

2. Rinse the spinach well, shake or pat dry and roughly chop (or leave some whole for texture). Dice the zucchini and potatoes, chop the onion, grate or chop the carrot, mince the garlic, slice the green onions, and chop dill and parsley.

3. In a large pot heat 2 tbsp butter or vegetable oil over medium heat. Add the chopped onion and carrot and cook until soft and slightly golden, about 5 to 7 minutes. Add the minced garlic and cook about 30 seconds more till fragrant.

4. Add the diced potatoes to the pot, toss with the onion mixture, add the bay leaf if using, then pour in 6 cups (
1.5 L) of broth. Bring to a simmer and cook until the potatoes are almost tender, about 10 to 12 minutes.

5. Add the diced zucchini and continue simmering until both potatoes and zucchini are tender, another 4 to 6 minutes.

6. Add the spinach in batches, stirring each batch until wilted. Cook just until the spinach is tender but still bright green, 2 to 3 minutes; don’t overcook it or it’ll lose color and texture.

7. Remove and discard the bay leaf, then stir in 2 tbsp lemon juice or 1 tbsp white vinegar, salt and freshly ground black pepper to taste. Taste and adjust acidity and salt, it should be lively but not sour.

8. Turn off the heat and fold in the chopped dill, parsley, sliced green onions, and the chopped hard boiled eggs if you made them. Give it a gentle stir so herbs heat through but don’t lose their freshness.

9. Ladle the soup into bowls, add a spoonful of sour cream to each, sprinkle extra dill or parsley and cracked black pepper on top. Serve hot with crusty bread or whatever you like.

Equipment Needed

1. Large soup pot (4–5 qt)
2. Small pot for boiling eggs
3. Cutting board
4. Chef’s knife
5. Vegetable peeler
6. Box grater (for the carrot)
7. Colander or salad spinner (for rinsing spinach)
8. Wooden spoon or heatproof spatula
9. Ladle for serving
10. Measuring cups and spoons

FAQ

Green Borscht (Ukrainian Spinach Soup) Recipe Substitutions and Variations

• Spinach: baby kale, Swiss chard (remove tough stems), or frozen spinach (thaw and squeeze out excess water) — kale needs a bit longer to cook so chop small.
• Zucchini: yellow summer squash, diced eggplant (salt and drain to remove bitterness), or for a chilled version try peeled cucumber.
• Broth: mushroom stock or a light chicken broth, or water plus a vegetable bouillon cube or paste if you need something on hand.
• Sour cream: plain Greek yogurt, crème fraîche, labneh, or blended silken tofu for a dairy free option; start with less, taste, then add more.

Pro Tips

– Cut the potatoes into even, fairly small pieces so they cook fast and release some starch, which helps thicken the broth a bit. If you need to speed things up parboil them for a few minutes, then finish in the soup.

– For the brightest green spinach, either blanch it quickly and shock in ice water or add it at the very end and just wilt it. Don’t overcook it or it turns dull and mushy.

– Add the dill, parsley, green onions and the lemon or vinegar only at the end, taste as you go. Broths vary a lot so salt little by little, and adjust acidity last so it sings without being sour. If you’re using sour cream, temper it first by stirring a few spoons of hot broth into the sour cream so it won’t split when you add it.

– If you care about texture, sauté zucchini briefly on its own so it keeps some bite instead of turning to mush in the soup. Hard boiled eggs are best chopped and folded in off the heat so they stay nice and firm. For make ahead meals store eggs and fresh herbs separately and add them just before serving.