Green Borscht (Spinach Soup with Egg)

Capturing the traditional sorrel tartness with spinach and fresh lemon juice, this green borscht offers a high-protein, wholesome soup experience topped with boiled eggs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 hard-boiled eggs · 286 kcal in the whole recipe
• 3 hard-boiled egg whites · 52 kcal in the whole recipe
• 300 g fresh spinach (substitute for sorrel) · 69 kcal in the whole recipe
• 1 medium potato, diced · 139 kcal in the whole recipe
• 1 small carrot, grated · 33 kcal in the whole recipe
• 1 medium yellow onion, diced · 44 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• 5 cups vegetable broth · 60 kcal in the whole recipe
• 2 tbsp fresh lemon juice · 7 kcal in the whole recipe
• 5 tbsp light sour cream (substitute for smetana) · 109 kcal in the whole recipe
• 1/2 bunch fresh dill, finely chopped · 7 kcal in the whole recipe

Method

1. Heat olive oil in a soup pot and sauté onion and carrot over medium heat for 4-5 minutes until softened.

   

2. Pour in vegetable broth and bring to a simmer, then add diced potatoes and cook for 12-15 minutes until tender.

   

3. Add chopped spinach and cook for 3-4 minutes until wilted, then remove from heat.

   

4. Stir in fresh lemon juice, chopped dill, salt, and black pepper.

   

5. Ladle into 4 soup bowls and top each portion with sliced hard-boiled eggs, egg whites, and a spoonful of light sour cream (substitute for smetana).

   

A Besly kitchen recipe — portions, macros and step photos by Besly.