Russian Green Borscht

READY IN: 1hr 50mins
Recipe by Chocolatl

No beets in this one! Adapted from When the Good Cook Gardens.

Top Review by breezermom

I really loved this soup! And I feel that it is so good for me, with all the greens! A soup I didn't mind having leftovers for lunch the next day. Thanks for sharing. Made for Culinary Quest Summer 2014.

Ingredients Nutrition

  • 2 lbs beef chuck, cut in 1-inch cubes
  • 2 quarts water
  • 4 teaspoons beef base (or 4 beef bouillon cubes)
  • salt (don't add too much, the beef base will be salty)
  • pepper
  • 1 parsnip, peeled and diced
  • 1 carrot, peeled and diced
  • 2 leeks, chopped
  • 2 stalks celery, chopped
  • 2 medium potatoes, peeled and diced
  • 12 lb sorrel, chopped
  • 12 lb spinach leaves, chopped
  • sour cream (to garnish)


  1. Place beef in a large pot or Dutch oven.
  2. Add water, beef base, salt and pepper.
  3. Cover, bring to a boil, and simmer 1 hour.
  4. Add parsnips, carrots, leeks, celery and potatoes.
  5. Cover and simmer 30 minutes more, or until meat is tender.
  6. Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more.
  7. Taste and add sugar if it's too sour.
  8. Ladle into soup bowls and garnish with sour cream.

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