Easy Green Borscht Spinach Soup Recipe

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This bright green borscht is full of fresh spinach and a hint of tang from lemon. It’s a light and healthy soup that warms you up without weighing you down.

Whenever I make this soup, I can’t resist adding some hard-boiled eggs on top. It’s such a nice touch, and my family loves it too! Perfect for lunch or dinner any day!

Key Ingredients & Substitutions

Spinach: Fresh spinach is the star here for its bright color and flavor. If fresh isn’t available, you can use frozen spinach—just thaw and drain it before adding.

Broth: I prefer vegetable broth for a lighter taste, but chicken broth adds a nice richness. Choose what’s on hand or suits your diet best!

Dill: Fresh dill makes a big difference in flavor. If you can’t find it, dried dill works too. Just remember, start with less, as dried is stronger than fresh.

Potatoes: You can swap potatoes with cauliflower for a lower-carb option. Just adjust the cooking time as cauliflower cooks faster!

What’s the Best Way to Puree the Soup Smoothly?

Blending this soup turns it creamy and delightful. Here’s how to ensure it’s smooth:

  • Let the soup cool slightly before blending, especially if using a standard blender to avoid splatters.
  • For an immersion blender, blend directly in the pot. Move it around to ensure you get every bit blended.
  • If using a traditional blender, blend in batches. Fill only halfway and cover with a cloth to prevent mess!

Blend until it reaches your desired smoothness—some prefer a few chunks for texture, while others go for completely smooth!

Easy Green Borscht Spinach Soup Recipe

Easy Green Borscht Spinach Soup

Ingredients You’ll Need:

Base Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Main Ingredients:

  • 4 cups fresh spinach, washed and chopped
  • 4 cups vegetable broth or chicken broth
  • 2 medium potatoes, peeled and diced
  • 1 large cucumber, peeled and diced

Herbs and Seasoning:

  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste

Toppings (Optional):

  • Sour cream or Greek yogurt, for serving
  • Hard-boiled eggs, sliced, for garnish

How Much Time Will You Need?

This delightful soup takes about 10 minutes to prepare and another 20 minutes to cook, making it a quick and healthy meal option ready in just 30 minutes!

Step-by-Step Instructions:

1. Sauté the Aromatics:

Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion and sauté for about 5 minutes, or until the onion is softened and looks translucent. This will give your soup a lovely flavor base!

2. Add the Garlic:

Next, add the minced garlic to the pot and sauté for another minute until you can smell the delightful aroma. Be careful not to let it burn!

3. Bring in the Broth:

Pour in your choice of broth and bring it to a gentle boil. This is where the magic begins!

4. Cook the Potatoes:

Add the diced potatoes to the boiling broth. Let them cook for about 10-15 minutes, or until they are tender enough to easily pierce with a fork.

5. Add Spinach and Cucumber:

Now it’s time to add the star ingredients: the chopped spinach and diced cucumber! Cook these for an additional 3-5 minutes. The spinach will wilt down beautifully, and the cucumber will become slightly softer.

6. Mix in the Herbs:

Stir in the dill and parsley, which will add a fresh flavor to the soup. Give it a gentle stir to combine everything nicely.

7. Blend for Smoothness:

Remove the pot from heat. If you have an immersion blender, use it to puree the soup directly in the pot until it’s nice and smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender and blend until smooth.

8. Add Lemon and Season:

Stir in the juice of one lemon, and season the soup with salt and freshly ground black pepper to taste. This brightens up all the flavors beautifully!

9. Serve and Enjoy:

It’s time to serve! Ladle the hot soup into bowls, adding a dollop of sour cream or Greek yogurt on top, and garnish with slices of hard-boiled eggs if you like. Enjoy your vibrant and healthy green borscht!

This bright green borscht is a refreshing twist on the traditional beet-based borscht, showcasing spinach and a hint of lemon for a delightful color and fresh taste. Happy cooking!

Easy Green Borscht Spinach Soup Recipe

FAQ for Easy Green Borscht Spinach Soup

Can I Use Frozen Spinach Instead of Fresh?

Yes, you can use frozen spinach if fresh spinach isn’t available! Just thaw it completely and drain excess water before adding it to the soup to prevent a watery texture.

What Can I Substitute for Potatoes in This Recipe?

If you want a lower-carb option, you can replace potatoes with cauliflower. Just chop the cauliflower into small pieces and add it to the soup; it will cook more quickly than potatoes, so reduce the cooking time accordingly.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat or in the microwave, adding a splash of broth or water to help restore its consistency.

Is This Soup Suitable for Meal Prep?

Absolutely! This soup is perfect for meal prep. You can make it ahead of time, and it tastes even better the next day as the flavors meld. Just be sure to add the lemon juice and fresh herbs right before serving for the best flavor!

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