Green Borscht

Green borscht is a much less well known part of the borscht family, one I've long wanted to give a try! I wasn't able to source all the authentic ingredients where I live, so I've written my recipe with the necessary substitutes. If you want to check out original recipes from actual Ukrainian cooks (Ukraine is the home of borscht after all!), then check out Nataliia or Iryna's great recipes!

My recipe indicates where to omit or substitute ingredients to make fasting green borscht for when's you're needing or wanting a little less meat in your life. However you choose to make it, I hope you enjoy this beautiful borscht as much as I do!

Green Borscht

(5 servings)

Ingredients

1 tablespoon of butter*

1 tablespoon of olive oil

1 medium carrot (diced)

1 medium onion (diced)

5 cloves of garlic (crushed/minced)

2 chicken breasts** (cubed)

5 cups of broth***

2 bay leaves

2 tablespoons of fresh dill (chopped)

2 tablespoons of fresh parsley (chopped)

Black pepper (to taste)

Salt (to taste)

1 large potato (cubed)

2 cups of fresh spinach**** (chopped)

1 tablespoon of lemon juice

Zest of half a lemon

Hard-boiled eggs***** (to garnish)

Sour cream***** (to garnish)

*Substitute for the same amount of olive oil if you're making this vegetarian/fasting.

**Obviously omit the chicken if you're going meatless!

***Chicken or vegetable broth work best.

****The original recipes call for sorrel, so if you have access to that, use it! Don't add any lemon zest if you do, however.

*****Leave aside the garnishes if you want a vegan meal.

Directions

1) Place a medium-large pot on medium heat on the stove and add the butter and olive oil.

2) Once the butter is melted and the bottom of the pot is hot stir in the carrot and onion and sauté until translucent and soft.

3) Add the garlic and continue sautéing for another couple of minutes until fragrant.

4) Put the cubed chicken breast in the pot and sauté until the chicken is done. (Get some browning going too if you can for the added flavor, but be careful not to burn anything!)

5) Stir in the broth, water, bay leaves, dill, parsley, salt, and pepper and bring the soup to a boil.

6) Once the pot is boiling add the potato and simmer for 15 minutes or until the potato reaches your preferred tenderness.

7) Throw the spinach, lemon juice, and lemon zest into the soup and simmer another minute or two until done, then do a taste test and add whatever needs adding (salt, pepper, white wine, the sky's the limit!)

8) Traditionally this soup is served with cubed or halved hard-boiled eggs, a generous dollop of sour cream, and bread on the side. Serve it as you like though, and enjoy!