Discover the authentic taste of Ukrainian cuisine with this vibrant Green Borscht, a tangy sorrel-based soup rich in leafy greens, vegetables, and tender boiled eggs. A perfect light yet nourishing dish for spring and summer.
In a large pot, heat the oil over medium heat. Add the chopped onions and carrots. Cook until the onion is translucent and the carrots begin to soften, about 5 minutes.
Add the potatoes, bay leaf, and broth. Bring to a boil, then reduce heat and simmer for 10–12 minutes until the potatoes are fork-tender.
Stir in the chopped sorrel. Cook for another 5–7 minutes. The sorrel will turn a darker green and wilt quickly. Add garlic and lemon juice (if using).
Remove the bay leaf. Season with salt and pepper to taste. Stir in the chopped boiled eggs right before serving.
Ladle into bowls and top with fresh herbs and a generous spoonful of sour cream. Add boiled egg halves on top for a traditional presentation.
Bread: Rye bread, sourdough, or garlic toast
Drink: Kvass (fermented bread drink), light white wine, or chilled water with lemon
Side Dish: Cold beet salad, cucumber salad, or pickled vegetables
6 servings