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vegetarian green borshch ukraine

A Summery Vegetarian Green Borshch from Ukraine

Meaty red or bright purple borshch is something that most people are accustomed to, but there is also another less familiar version: green borshch, made with tart sorrel, luscious spinach, and chopped hard-boiled egg. With its pale broth and vivid green and yellow inclusions, green borshch looks distinctly different. But like any other borshch, it has a signature sour note and is served with a generous dollop of sour cream and fluffy garlic bread rolls, or pampushky. 

Serves 6


8 cups vegetable broth
1 large golden beet, peeled and cut into matchsticks
4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
1 small yellow bell pepper, seeded and thinly sliced
4 tablespoons sunflower or other neutral oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and cut into matchsticks
1 can (14-ounce) pinto beans
1 bay leaf, fresh or dried
6 ounces spinach, roughly chopped
3 ounces sorrel, roughly chopped
1/2 cup chopped fresh dill and flat-leaf parsley, in equal parts
Salt and freshly ground black pepper
6 hard-boiled eggs, peeled and chopped into 1/2-inch cubes
Sour cream, for serving


In a medium-large pot, combine vegetable broth, beet, and potato, and bring to a simmer over medium-high heat. Lower the heat to medium low and cook, uncovered, for about 5 minutes, skimming off any foam and impurities from the surface as they develop. Then add the bell pepper and simmer for 10 more minutes.

Meanwhile, in a medium sauté pan, heat the oil over medium heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft and translucent, about 7 minutes. Transfer the onion-carrot mixture to the soup, add the pinto bean, and bay leaf, and simmer for about 3 minutes to blend the flavors.

Stir in the spinach, then sorrel, bring to a simmer and cook until the greens are wilted, about 2 minutes. Add the chopped dill and parsley, season to taste with salt and pepper, and remove from the heat.

​​Ladle the soup into bowls. Garnish each serving with chopped eggs and a dollop of sour cream.


Anna Voloshyna was born and raised in Ukraine, living there for twenty years before moving to the United States. She is a photographer and chef specializing in Ukrainian cuisine, and the author of Budmo! Recipes from a Ukrainian Kitchen (Rizzoli, September 2022).

  • Author: Anna Voloshyna