This is a very versatile green borscht recipe. You can make it with beef or pork or skip the meat whatsoever! Sorrel adds a little zing to the taste and the assortment of vegetables used make this borscht very flavorful and amazingly tasty.

Place beef bones into a pot, cover with cold water and slowly bring to a boil. When it starts to boil, remove any foam that will appear on the surface. Keep cooking on low heat for 4 hours. Add salt 30 minutes before the broth is done. Strain the broth to get rid of small bits and pieces.

Wash, peel and cut beetroot in thin strips. Place it in a pot, add salt, vinegar and 4 tablespoons of broth. Cover with a lid and stew on low heat for 1 – 1 1/2 hours, stirring every 20 minutes.

Cut carrots, parsley root and onion into small cubes and cook on a skillet with butter until the onion turns translucent. On a separate dry skillet, fry 1 tablespoon of flour until it becomes golden. Add flour to your vegetables and mix well. Then add vegetables to a pot with beetroot and cook for another 10 minutes.

Bring the broth back to a boil. Add peeled and cubed potatoes and cook for 15 minutes. Then add stewed vegetables, spinach and sorrel cut into thin strips, sugar, whole allspice and salt to taste. Keep cooking for another 10 minutes.

Wash eggs and boil them for 10 minutes. Transfer boiled eggs into ice cold water immediately and let them cool. Peel the eggs and cut into halves.

When serving the borscht, add sour cream, a half of a boiled egg and chopped parsley into every bowl.

You will need

For broth:

  • Water – 10 cups
  • Beef bones – 20 oz
  • Salt – to taste

For borscht:

  • Beetroot – 12 oz
  • 3 medium potatoes
  • 1 carrot
  • 1/2 parsley root
  • 1 yellow onion
  • Sorrel – 8 oz
  • Spinach – 8oz
  • Butter – 2 tablespoons
  • All purpose flour – 1 tablespoon
  • Sugar – 2 teaspoons
  • White vinegar – 1 tablespoon
  • 4-5 whole allspice
  • Salt – to taste

To serve:

  • Sour cream
  • 2 eggs
  • Chopped parsley


1.You can make this borscht vegetarian. In this case you will use water instead of bone based broth. You will need 6 cups of water. Also, substitute vegetable oil for butter when stewing the vegetables.

2. You can make this borscht with pork as well. In this case, you will need to place pork ribs into a pot and slowly bring it to a boil. After skimming off all the foam, add pork meat and bring to a boil again. Remove foam again and turn the heat down to low. Keep cooking for 2 hours adding salt 30 minutes before the broth is done. Take the meat out of the broth and cut into bite sized pieces. Add pieces of meat to your borscht along with sorrel and spinach.

  • Water – 10 cups
  • Pork ribs – 12 oz
  • Pork meat – 14 oz
  • Salt – 1 1/2 teaspoon

3. You can add chopped green onions along with sorrel and spinach.

4. If you don’t want to fry the vegetables, you can cube and add them after the potatoes have been boiling for 10 minutes.

5. You can skip the eggs, if you would like.