traditional ukrainian green borscht

long time project, The cuisine and history of Ukraine It collects traditional Ukrainian recipes from a group of chefs. More than ever, it seems Essential in Editions de La Martinière To maintain the dissemination of this cultural work in order to highlight intangible heritage From this country that has been under Russian threat since February 2022. Immerse yourself in Ukrainian culture and cuisine With recipes ranging from borsch to Kyiv cake and delicious mini biscuits. History and flavors mingle in unpretentious dishes for everyone’s enjoyment. On the list today? classic Green borscht with sorrel broth.

Steps to make green borscht:

Recipe for 2 to 4 people

Preparation time : 2 hours

cooking time : 3 o’clock


  • 4 to 5 new potatoes (100 g)
  • ½ carrot (40 g)
  • 50 grams onion
  • 70 gm cream 30%
  • 20 gm nettle
  • 40g spinach
  • 4 grams of sugar
  • 0.5 cl of apple cider vinegar
  • 30 grams butter
  • 5 grams of salt
  • 1 gram ground black pepper

For service:

  • 1 boiled egg
  • 50 gm heavy cream
  • 10 grams of chives
  • 40 grams of sorrel


For the vegetable broth, wash all the vegetables (you don’t need to peel or chop them), cook them with bay leaf and salt in water over low heat, covered, for about an hour. You can make more broth and freeze some for next time. You can also cook borsch without broth, which will increase the amount of vegetables, but it will have less taste.

For meat broth, put the meat in water with the whole peeled vegetables, add the bay leaf and salt, bring to a boil and simmer for 40 minutes. Save the meat (we won’t need vegetables anymore).

Bring the borscht broth to a boil in a large saucepan, add the peeled potatoes and carrots in half rings and cook for 15 minutes. Fry finely chopped onions in a pan with butter, add the broth, pour a light drizzle of cream. Cook the nettle for 5 minutes, then drain it in a colander under running water, then squeeze it to drain well. Cut the washed nettle and spinach, cut the cooked ham into 1 cm cubes, add everything to the borsch 5 minutes before the end of cooking, along with sugar, vinegar, salt and pepper.

Pour the borsch into soup plates, pour over it a little washed and fresh sorrel, 1 half-boiled egg, 1 tablespoon of fresh cream and a sprinkling of chopped chives.

/ Vegetable green borsch can be prepared with vegetable broth, without adding meat, butter, fresh cream or eggs. However, cream of animal origin can be replaced with vegetable cream. In Ukraine, we like canned salted sorrel, which we add to the borsch 5-10 minutes before the end of cooking.

Ukraine, cuisine and history at Editions de la Martinière45 €, a portion of the profits will be donated to

Read also:

Leave a Comment