Green borscht is a springtime Ukrainian soup made with sorrel, potatoes, and vegetables, often enriched with boiled eggs and sour cream. Light yet nutritious, it is a seasonal favorite, especially in central and northern Ukraine.
Prepare vegetables. Peel and dice potatoes, carrot, and onion. Wash sorrel and chop coarsely.
Cook the base. In a large pot, bring broth or water to a boil. Add potatoes and cook for 10 minutes.
Sauté vegetables. In a pan, sauté onion and carrot in vegetable oil until soft, then add to the pot.
Add sorrel. Put the chopped sorrel into the pot and cook for 5–7 minutes until tender.
Finish with eggs. Slice hard-boiled eggs and add directly into the soup before serving.
Season and serve. Season with salt and pepper. Serve hot with sour cream and fresh dill.