Craving a bowl of green borscht recipe that’s light, vibrant, and honestly tastes like a warm hug? This Polish-inspired springtime soup is the kind of thing your grandma would’ve made on a chilly April morning — tangy from sorrel, earthy from dill, and perfectly comforting with a soft boiled egg nestled right in the middle.
Table of Contents
What Makes This Green Borscht So Special
This isn’t your average pot of green soup. It’s a healthy broth recipe that’s been a staple in Eastern European kitchens for generations, and once you try it, you’ll totally understand why. Think silky broth, tender potatoes, and a zingy herb-forward flavor that screams spring in the best possible way.
It’s simple enough for a weeknight but feels a little special — like a recipe with a story. And trust me, the sorrel is the hero here (more on that below).
Green Borscht Recipe
Equipment
- Large pot
- Knife
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 3-4 medium potatoes cubed
- 1 large carrot cubed
- 1 small onion diced
- 10 leaves fresh sorrel chopped
- 2 tablespoons fresh dill chopped
- 2 bay leaves
- 1 tablespoon ghee butter or olive oil
- 4 cups filtered water
- 2 teaspoons Better Than Bouillon (vegetable flavor)
- ¼ teaspoon salt or to taste
For Serving
- 1 tablespoon per bowl sour cream
- ½ per serving hard-boiled egg
- ¼ teaspoon black pepper
Instructions
- Prep the vegetables by cubing the potatoes and carrot into bite-sized pieces, dicing the onion, and finely chopping the sorrel and dill. Set aside.
- In a large pot over medium heat, add the ghee or olive oil. Cook the diced onion for about 3 minutes until soft and translucent. Add the carrot and cook for another 3 minutes.
- Pour in the filtered water, then add the potatoes, bay leaves, and Better Than Bouillon. Stir well, bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until the potatoes are tender.
- Add the chopped sorrel and fresh dill. Stir, cover the pot, and let the soup rest for at least 10 minutes to allow the herbs to wilt gently and flavors to develop.
- Ladle into bowls and serve with half a hard-boiled egg, a dollop of sour cream, and a sprinkle of black pepper.
Notes
Ingredients
Main Ingredients
| Ingredient | Amount |
|---|---|
| Medium potatoes | 3–4, cubed |
| Large carrot | 1, cubed |
| Small onion (or ½ medium) | 1 |
| Fresh sorrel leaves (or see notes) | 10 leaves, chopped |
| Fresh dill | 2 tablespoons, chopped |
| Bay leaves | 2 |
| Ghee butter or olive oil | 1 tablespoon |
| Filtered water | 4 cups |
| “Better Than Bouillon” (vegetable flavor) | 2 teaspoons |
| Salt | ¼ teaspoon, or to taste |
For Serving
| Ingredient | Amount |
|---|---|
| Sour cream | 1 tablespoon per bowl |
| Hard-boiled egg | ½ per serving |
| Black pepper | ¼ teaspoon |
No sorrel? No problem! Swap in ½ cup of chopped spinach plus 1 tablespoon of fresh lemon juice. It mimics that lovely tangy brightness sorrel naturally brings to this springtime soup.
How to Make Green Borscht — Step by Step
Step 1: Prep Everything First
Cube your carrots and potatoes into roughly bite-sized pieces — nothing has to be perfect here, rustic is charming. Dice the onion, then finely chop your sorrel and dill and set them aside in a little bowl. Getting all your prep done upfront makes the whole process feel breezy.
“If your knife skills aren’t exactly chef-level, no stress — this is a humble, forgiving soup.”
Step 2: Build the Base
Add the ghee butter (or olive oil, both work great!) to a large pot and heat it over medium. Toss in your diced onion and cook, stirring often, for about 3 minutes until it turns soft and translucent. Then add the cubed carrot and cook for another 3 minutes. You want everything to start smelling amazing — and it will.
Tip: Don’t rush the onions. A little patience here = way more flavor in the final healthy broth recipe.
Step 3: The Simmer
Pour in your 4 cups of filtered water, then add the cubed potatoes, bay leaves, and Better Than Bouillon. Give everything a good stir. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 20 minutes — or until the potatoes are completely soft and tender when you poke them with a fork.
The broth will start to look golden and smell incredible. That’s how you know you’re doing everything right.
Step 4: Add the Greens
This is where the magic happens. Add your chopped sorrel and fresh dill to the pot, stir it all together, and then — here’s the important part — cover the pot and let it rest for at least 10 minutes before serving.
The residual heat gently wilts the herbs without destroying their flavor, and that final rest period lets everything marry together beautifully. Don’t skip this step. If using spinach and lemon instead of sorrel, add both at the same time and follow the same resting method.
Step 5: Serve It Up
Ladle the soup into bowls, nestle in half a hard-boiled egg, add a generous dollop of sour cream, and finish with a crack of black pepper. The egg and sour cream aren’t optional garnishes — they’re part of the dish. The richness balances the tangy broth perfectly.
Pair it with a thick slice of crusty bread and you’ve got yourself the coziest spring meal imaginable.
Expert Tips, Variations & Troubleshooting
Getting the Most Flavor
Better Than Bouillon is genuinely a game-changer for this recipe — it adds a deep, savory backbone that makes the broth taste like it’s been simmering all day. If you can’t find it, use a good quality vegetable stock cube instead, but the flavor will be slightly less rich.
Fresh dill is non-negotiable here. Dried dill just doesn’t have the same bright, grassy aroma that makes this Polish vegetarian recipe sing. If fresh dill isn’t available, try fresh parsley as a backup.
Making It Vegan
This recipe is almost vegan as-is! Just swap the ghee for olive oil and skip the sour cream, or use a dairy-free alternative. The boiled egg can also be omitted — the soup is still deeply satisfying without it. It’s one of the most naturally adaptable Polish vegetarian recipes you’ll find.
Adjusting the Tang
Sorrel has a distinct lemony tartness that gives green borscht its signature flavor. If you’re using the spinach-and-lemon substitution, start with half a tablespoon of lemon juice and taste as you go — you can always add more, but you can’t take it away!
The Soup Looks Too Thick (or Too Thin)
If your soup thickens up after sitting (this happens as the potatoes release starch), just splash in a little hot water or extra broth when reheating and stir to combine. If it’s too thin, let it simmer uncovered for an extra 5–10 minutes.
Potato Choice Matters
Waxy potatoes like Yukon Golds hold their shape beautifully in this soup. Russets will work in a pinch but may get a little crumbly. Either way, it’ll taste delicious — just know what you’re working with.
Storage, Reheating & No-Waste Ideas
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | 3–4 days | Store without egg and sour cream toppings |
| Freezer | Up to 2 months | Freeze broth and vegetables only; add fresh herbs when reheating |
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling — the delicate herb flavors can turn a bit flat with aggressive heat. Add a splash of water or stock if it’s thickened up in the fridge.
No-Waste Kitchen Ideas
Leftover soup makes a surprisingly amazing base for a grain bowl — just pour it over cooked farro, barley, or rice. You can also blend the leftovers into a smooth creamy soup with an immersion blender; it turns into something completely different and equally delicious. Got extra dill? Stir it into sour cream or cream cheese for a quick herby spread.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | 28g |
| Protein | 6g |
| Fat | 6g |
| Fiber | 3g |
| Sodium | ~420mg |
| Vitamin C | ~25% DV |
| Vitamin A | ~30% DV |
Nutritional values are estimates and will vary based on specific ingredients and serving sizes.
Green Borscht Recipe FAQs
What is green borscht made of?
Green borscht is a springtime soup made with potatoes, carrots, onion, and leafy greens — traditionally sorrel — cooked in a flavorful vegetable broth. Unlike red borscht (which uses beets), this version gets its color and tangy flavor from sorrel or spinach. It’s typically served with a hard-boiled egg and a swirl of sour cream, making it a hearty yet light meal.
Can I make green borscht without sorrel?
Absolutely! Sorrel can be tricky to find outside of spring farmers’ markets or specialty stores. A mix of chopped spinach and a tablespoon of fresh lemon juice is a great stand-in — it brings similar color and a bit of that tangy brightness. Just add them in Step 4 along with the dill, the same way you would with sorrel.
Is green borscht good for you?
Yes! This is genuinely one of the most feel-good healthy broth recipes around. It’s packed with vegetables, low in calories, and loaded with vitamins A and C. The sorrel (or spinach) adds iron and antioxidants, and the light broth base means it’s easy on digestion too. It’s filling without being heavy, which is exactly what you want in a springtime soup.
Can I make green borscht ahead of time?
Yes, and honestly it gets even better the next day as the flavors continue to develop. Just store it in an airtight container in the fridge (without the egg and sour cream toppings — add those fresh when serving). Reheat gently on the stovetop and you’re golden.
What other Polish vegetarian recipes go well with this soup?
Green borscht pairs beautifully with simple rye bread or pierogi filled with potato and cheese. If you’re exploring more of these cozy, veggie-forward dishes, you’ll find that a lot of Polish vegetarian recipes rely on the same humble pantry staples — root vegetables, fresh herbs, and good broth — making them easy and economical to make year-round.
Let’s Hear From You!
There’s something so satisfying about making a recipe that’s been warming people up for generations — and this green borscht recipe is exactly that. It’s simple, soulful, and genuinely delicious. Whether you track down fresh sorrel at the farmers’ market or use the spinach-lemon swap, I promise this soup will become a regular in your spring rotation.
If you’re on a cozy-food kick, you might also love this high-protein white chicken chili — another hearty bowl that hits the spot any day of the week. And if you’ve got a sweet tooth after all that savory goodness, these homemade strawberry brownies or strawberry pie bars are calling your name.
Made this recipe? Drop a comment below and let me know how it went — I love hearing your twists and variations! And if you snapped a photo of your beautiful bowl, please save it to Pinterest so others can find this cozy springtime soup too. 📌 Happy cooking!
