Zelenyi Borshch z Shchavlem ta Yaytsem (Ukrainian Emerald Sorrel/Spinach, Potato & Egg Soup) – Authentic Ukraine Recipe

Ingredients for Zelenyi Borshch z Shchavlem ta Yaytsem (Ukrainian Emerald Sorrel/Spinach, Potato & Egg Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) bunches of fresh sorrel and spinach, prepped into bite-sized pieces
• 1.5 cups cubed potatoes and carrots, washed and trimmed
• 1 cup chopped boiled eggs and sour cream
• 1 medium onion and 3 cloves garlic, finely minced with fresh dill
• 1.5 tbsp traditional Ukraine seasoning (scallions, bay leaf, lemon touch)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh dill for 3–4 minutes until fragrant.
2. Stir in scallions, bay leaf, lemon touch and toast for 45 seconds to release the essential oils of Ukraine's kitchen.
3. Add bunches of fresh sorrel and spinach and cubed potatoes and carrots, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in chopped boiled eggs and sour cream, adjust seasoning, and ladle steaming hot into deep bowls.