Green Borsch

Green borsch (sorrel borsch) is a popular spring dish of Ukrainian cuisine. Despite the name “borsch,” it is not at all like the classic red one: its main base is not beetroot but sorrel and other young greens, so the colour of the dish is green and the taste pleasantly sour and fresh.

Green borsch is made on a meat or vegetable broth: potatoes and a fry-up of onion and carrot are added, and at the end, plenty of chopped sorrel, which gives the characteristic tang, as well as other greens (nettle, spinach, green onion, dill). An indispensable component is boiled eggs, placed in the bowl, and a spoon of sour cream. Light, vitamin-rich, and refreshing, green borsch is a true symbol of the arrival of spring on the Ukrainian table, when, after a long winter, the first fresh greens appear.