Green Borsch – Spinach Potato Soup

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Green Borsch is a unique soup in the Slavic culture that is made with sorrel, potatoes, onions and garnished with hard boiled eggs and sour cream. The sorrel makes it tangy and sour, but the rest of the ingredients pair really well with it to make it comforting and delicious.


  • 8 cups chicken broth or vegetable broth 
  • about 1 cup cooked chicken, optional (either from making chicken broth or any other cooked chicken, cut into bite sized pieces)
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 4 cups (packed tightly) chopped sorrel or spinach
  • 23 Tablespoons lemon juice (only if you’re using spinach)
  • 5 hard boiled eggs, peeled and chopped
  • sour cream, to garnish


  1. Start by making the chicken or vegetable broth (if making from scratch) or use store bought broth or broth that you made in advance. Chicken Broth Stovetop Recipe OR Chicken Broth Instant Pot Recipe
  2. Prep the vegetables. Chop the onion, peel and chop the carrots and potatoes, slice the sorrel or spinach. 
  3. Bring the broth to a boil in a large pot or Dutch oven. Add the onion, carrots and potatoes to the broth. Bring to a boil then reduce the heat to a simmer. Cook, covered, until the potatoes are cooked through, about 15 more minutes. 
  4. While the vegetables are cooking, make the hard boiled eggs, then peel and chop them. You can make the hard boiled eggs in advance, or right before serving. Hard Boiled Eggs – Stovetop Recipe OR Hard Boiled Eggs Instant Pot Recipe 
  5. When the potatoes are cooked through, add the sorrel or spinach. If you’re using spinach, add the lemon juice as well. Cook 2-5 minutes only. 
  6. If you want to use cooked chicken, add it at the very end too, just for enough time to heat it through. You can use the chicken that you used to make the chicken broth or use any other cooked chicken, cut into bite sized pieces. Chicken is optional. 
  7. Garnish the soup with chopped hard boiled eggs and a dollop of sour cream.
  8. Serve the soup hot, storing leftovers in the refrigerator, up to 5 days.