This Green Borscht recipe is my modern healthy plant-based take on a Ukrainian classic.
Green Borscht was part of my diet for as long as I can remember. Loved for its sour and sweet taste in a lot of European countries, green borscht is traditionally made with sorrel leaves. But in America sorrel is almost impossible to find, and if you happen to come across this humble leafy green it is outrageously priced. So I had to improvise.
Sorrel leaf is actually very easy to replace. The main contribution of the sorrel leaf to the flavor profile of this soup is the sour taste. So, it easily can be swapped with a spinach/lemon juice combination.
Potato – Po-tah-toe
Potato is one of the ingredients in this soup, and it is considered to be neutral pranic. If you have problems with your joints or swelling in your legs it’s better to avoid the neutral pranic food group. (See more on positive, negative, and natural pranic food). You can substitute potatoes with rutabaga, turnip, or any other root vegetable that is not overly sweet.
Green borscht garnish options
Besides sorrel, there is a second staple ingredient in the green borscht – a hard boiled egg. Traditionally it is added to the bowl as a garnish right before serving. I love to replace the hard-boiled egg with crispy tofu bites. I think they are perfectly suited to complement the borscht’s texture and to balance the sour taste. You can check the way I make the crispy tofu by following the link below.
The second traditional garnish for the Green Borscht is sour cream. I’m using Divine cashew sour cream that takes literally only 2 ingredients and 5 minutes to make. You can see this easy recipe here.
Ok, then. It looks like that should cover the main challenges. So, here goes the recipe:
- 3 cups spinach (fresh, chopped)
- 1 parsnip ( medium, grated on a large grater, 2 cups grated)
- 1 zucchini (medium, 2 cups chopped)
- 4 celery stalks (chopped)
- 1.5 cup parsley (fresh, chopped)
- 1.5 cup potatoes (You can use turnip or any other root vegetable instead)
herbs & spices
- 2-3 tbsp lemon juice (freshly squeezed)
- To the blender add chopped zucchini with 4 cups of water. Blend until smooth. Transfer liquid into a pot. Cover with the lid and set on high heat to boil.
- Peel potato (or root vegetable of your choice), chop it into bite-size pieces; add them into the pot along with Herbs de Provence and dry parsley, salt, and pepper.
- While potatoes are cooking, chop celery stalks on small cubes, peel and shred parsnip on a large shredder.
- Add a tablespoon of coconut oil into a pan and warm it up, incorporate universal sattvic spice mix into the oil. Transfer chopped celery and parsnip into a pan, mix well and set it to saute under the lid (for about 15 min).
- In the meantime wash and finely chop spinach and parsley. Then squeeze the lemon juice.
- When the time is up (your potatoes should be cooked at this point) transfer sauteed vegetables into a pot along with spinach, parsley, and 2 tbsp of lemon juice. This is a good time to check if additional salt is needed. Cook for 5 more minutes.
- Serve right away. Garnish with fresh parsley, sour cream, and crispy tofu bites.
- Can be stored in the fridge for up to 4 days.
What about you?
Did you try my green borscht recipe?
Let me know how it went in the comments below and share a picture of your borscht on Instagram with the hashtag #positivepranic @positivepranic so that I can see your beautiful creation 🙂 🙏
❤ Love, Julia