I made a Zucchini and Spinach Soup where silky zucchini and bright spinach are lifted by a surprising note of lemon and roasted garlic.

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I never thought green borscht could feel so electric. I made a bowl using fresh spinach and zucchini, but not the usual mellow kind.

Think bright, almost sharp greens that wake you up. It’s a Zucchini And Spinach Soup that refuses to be boring, and somehow it reads more like a bold Spinach Soup than a plain side.

I messed around with textures and timing until it surprised me; the color sometimes looks neon, other times it’s deeper and quiet. If you like soups that make you curious instead of sleepy, this one will make you taste twice.

Ingredients

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Spinach brings iron, fiber and vitamins, light earthy flavor, very low in calories.
Zucchini adds gentle texture, water rich, low carb, subtle sweet notes when cooked.
Potatoes supply hearty carbs and potassium, make soup filling and slightly creamy.
Acid like lemon or vinegar brightens flavor, cuts richness, gives pleasant tang.
Fresh dill smells piney, adds aromatic brightness, classic herb for sour creamy soups.
Poached or boiled eggs add protein, silky richness, make it more satisfying.
Garlic gives savory depth and warmth, small amount goes a long way.

Ingredient Quantities

500 g (about 1 lb) fresh spinach

2 medium zucchini (about 400 g)

2 medium potatoes (about 350 g)

1 medium onion

1 medium carrot

2 tbsp vegetable oil or butter

2 garlic cloves

1 L (4 cups) chicken or vegetable broth

1/2 cup fresh dill

3 green onions (scallions)

2 tbsp lemon juice or 1 tbsp white wine vinegar

1 bay leaf (optional)

1/2 tsp sugar (optional)

1 1/2 tsp salt

1/4 tsp black pepper

4 eggs (optional)

1/2 cup sour cream (optional)

How to Make this

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1. Wash the 500 g spinach well, strip out any big stems and roughly chop; dice the 2 zucchini, peel and cube the 2 potatoes, finely chop the onion and carrot, mince the 2 garlic cloves, and chop the 1/2 cup dill and 3 green onions. If using eggs, put 4 eggs in a small pot, cover with water, bring to a boil then simmer about 9 minutes; cool in cold water and peel.

2. Heat 2 tablespoons vegetable oil or butter in a large pot over medium heat. Add the chopped onion and carrot and cook until soft and slightly golden, about 5 to 7 minutes. Add the minced garlic in the last 30 seconds so it doesnt burn.

3. Add the cubed potatoes to the pot and pour in 1 liter chicken or vegetable broth. Toss in the bay leaf if you want. Bring to a gentle simmer and cook until the potatoes are nearly tender, about 10 to 12 minutes.

4. Add the diced zucchini and simmer for another 4 to 5 minutes so it gets tender but not mushy.

5. Add the spinach in handfuls, stirring each batch until wilted. Once all spinach is in, stir in the chopped dill and most of the green onions, saving a little for garnish. Simmer everything together for 2 to 3 minutes so the flavours marry.

6. Season the soup with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, then add 2 tablespoons lemon juice or 1 tablespoon white wine vinegar. If you like a touch of sweetness to cut the acid, stir in 1/2 teaspoon sugar. Taste and adjust salt or acidity, cuz it might need a little more lemon or salt.

7. Remove the bay leaf. If you boiled eggs, slice or halve them and either stir gently into the pot or place halves on top of each serving. You can also crack an egg into the simmering soup for a poached style but that is optional and a bit messier.

8. For a richer finish, serve with 1/2 cup sour cream either dolloped into each bowl or tempered first: whisk a few spoons of hot soup into the sour cream then stir that back into the pot so it wont split.

9. Ladle hot soup into bowls, sprinkle with remaining green onions and extra dill. Serve with crusty bread and enjoy while its warm.

Equipment Needed

1. Large pot (4–6 qt), for simmering the soup
2. Chef’s knife, for chopping veg and herbs
3. Cutting board
4. Vegetable peeler, for the potatoes
5. Colander or salad spinner, to wash and drain the spinach
6. Wooden spoon or heatproof spatula, for stirring
7. Ladle, to serve the soup
8. Small saucepan, if you boil the eggs separately
9. Measuring cups and spoons, for broth, lemon, salt etc

FAQ

Q: Can I make this soup vegetarian or vegan? A: Yes. Use vegetable broth, swap butter for oil, skip the eggs and sour cream or use a plant based yogurt or cashew cream. Season as usual, you wont lose the bright spinach flavor.

Q: How do I keep the spinach bright green? A: Blanch the spinach quick in boiling water for 20 to 30 seconds then plunge into ice water to stop cooking. Add lemon or vinegar at the end of cooking, dont add acid early or the color dulls.

Q: Can I freeze green borscht? A: Yes but leave out sour cream and eggs before freezing. Freeze in airtight containers up to 3 months. Thaw overnight in fridge and reheat gently, then stir in sour cream or poached eggs when serving.

Q: What is the easiest way to add eggs? A: You can hard boil and quarter them, or poach right in the simmering soup: lower heat, crack an egg into a ladle then slip it in and cook 3 to 5 minutes for soft set. Saves dishes and looks nice.

Q: How can I make the soup thicker or thinner? A: For thicker, mash a couple of the potatoes in the pot or puree a portion of the soup with a blender. For thinner, add more broth or water a little at a time until you like the consistency.

Q: How long will leftovers keep and how do I reheat them? A: Store in the fridge 3 to 4 days. Reheat slowly on the stove over medium low heat until steaming, stirring so it doesnt stick. If frozen, thaw in fridge first then reheat. Add lemon and sour cream after reheating for best flavor.

Green Borscht (Ukrainian Spinach Soup) Recipe Substitutions and Variations

Spinach: swap with Swiss chard (cook the stems a bit longer), kale (massage or simmer until tender), or frozen spinach (thaw and squeeze out extra water). These keep the green, earthy flavor.
Zucchini: use yellow summer squash or pattypan squash for almost the same texture, diced eggplant for a meatier bite, or thinly sliced green beans if you want more snap.
Potatoes: try sweet potatoes for a sweeter, creamier soup, parsnips for an earthy note, or cauliflower florets if you want a lower carb option that still thickens the broth.
Sour cream (for topping): plain Greek yogurt or strained yogurt works great, crème fraîche is richer and less tangy, or for a dairy free option use unsweetened coconut yogurt or blended silken tofu.

Pro Tips

– Get the spinach as dry as you can before it goes in. Use a salad spinner or wrap in a clean towel and squeeze out the water, otherwise the soup gets diluted and bland, and yes stems can be tougher so pull big ones out.

– Dont overcook the zucchini, add it late so it stays bright and a little toothsome, same for potatoes cook them till almost tender then stop, keeps the texture interesting instead of a gloopy mess.

– If you want eggs, cool hard boiled ones fast in cold water so they peel clean, or for poached eggs add a tiny splash of vinegar to the simmering broth and slip each egg in from a small cup so whites stay neat. For sour cream, always temper it first by whisking in a few spoons of hot soup so it wont split, then stir it in gently.

– Taste and balance at the end, acid hides salt so add lemon or vinegar then recheck salt, a tiny pinch of sugar can calm too much sharpness. If you want it richer without cream, pulse some of the soup with an immersion blender for a few seconds and leave some chunks for body.

Green Borscht (Ukrainian Spinach Soup) Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I made a Zucchini and Spinach Soup where silky zucchini and bright spinach are lifted by a surprising note of lemon and roasted garlic.

Servings

servings

Calories

229

kcal

Equipment: 1. Large pot (4–6 qt), for simmering the soup
2. Chef’s knife, for chopping veg and herbs
3. Cutting board
4. Vegetable peeler, for the potatoes
5. Colander or salad spinner, to wash and drain the spinach
6. Wooden spoon or heatproof spatula, for stirring
7. Ladle, to serve the soup
8. Small saucepan, if you boil the eggs separately
9. Measuring cups and spoons, for broth, lemon, salt etc

Ingredients

500 g (about 1 lb) fresh spinach
2 medium zucchini (about 400 g)
2 medium potatoes (about 350 g)
1 medium onion
1 medium carrot
2 tbsp vegetable oil or butter
2 garlic cloves
1 L (4 cups) chicken or vegetable broth
1/2 cup fresh dill
3 green onions (scallions)
2 tbsp lemon juice or 1 tbsp white wine vinegar
1 bay leaf (optional)
1/2 tsp sugar (optional)
1 1/2 tsp salt
1/4 tsp black pepper
4 eggs (optional)
1/2 cup sour cream (optional)

Directions

Wash the 500 g spinach well, strip out any big stems and roughly chop; dice the 2 zucchini, peel and cube the 2 potatoes, finely chop the onion and carrot, mince the 2 garlic cloves, and chop the 1/2 cup dill and 3 green onions. If using eggs, put 4 eggs in a small pot, cover with water, bring to a boil then simmer about 9 minutes; cool in cold water and peel.
Heat 2 tablespoons vegetable oil or butter in a large pot over medium heat. Add the chopped onion and carrot and cook until soft and slightly golden, about 5 to 7 minutes. Add the minced garlic in the last 30 seconds so it doesnt burn.
Add the cubed potatoes to the pot and pour in 1 liter chicken or vegetable broth. Toss in the bay leaf if you want. Bring to a gentle simmer and cook until the potatoes are nearly tender, about 10 to 12 minutes.
Add the diced zucchini and simmer for another 4 to 5 minutes so it gets tender but not mushy.
Add the spinach in handfuls, stirring each batch until wilted. Once all spinach is in, stir in the chopped dill and most of the green onions, saving a little for garnish. Simmer everything together for 2 to 3 minutes so the flavours marry.
Season the soup with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper, then add 2 tablespoons lemon juice or 1 tablespoon white wine vinegar. If you like a touch of sweetness to cut the acid, stir in 1/2 teaspoon sugar. Taste and adjust salt or acidity, cuz it might need a little more lemon or salt.
Remove the bay leaf. If you boiled eggs, slice or halve them and either stir gently into the pot or place halves on top of each serving. You can also crack an egg into the simmering soup for a poached style but that is optional and a bit messier.
For a richer finish, serve with 1/2 cup sour cream either dolloped into each bowl or tempered first: whisk a few spoons of hot soup into the sour cream then stir that back into the pot so it wont split.
Ladle hot soup into bowls, sprinkle with remaining green onions and extra dill. Serve with crusty bread and enjoy while its warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.