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Ukrainian Zelenyy Borshch

Prep Time:

10 Mins

Cook Time:

20 MIns


2 Servings


About the Recipe

The various herbs add plenty of freshness, while the sour cream and chopped egg garnish sets off the dish beautifully.


30g of butter

1 onion, diced

2 garlic cloves, sliced

1 tsp fennel seeds

1 large potato, diced

700ml of chicken stock, or vegetable stock

1 bay leaf

50g of spinach, roughly chopped

50g of sorrel, roughly chopped

1 handful of parsley leaves, chopped

1 handful of dill, chopped

1/2 lemon

1 egg, boiled for 8 minutes, cooled and chopped

2 tbsp of sour cream, to garnish




Melt the butter in a pan over a medium heat, then add the onion, garlic and fennel seeds and sweat down for 7 minutes or until soft

Add the stock with the diced potato and bay leaf and simmer for 15 minutes

Add the spinach and sorrel and simmer for a further 5 minutes

Add three-quarters of the dill and parsley, then remove from the heat

Taste and season with salt, pepper and lemon juice

Garnish with the chopped egg, sour cream and remaining herbs

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