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Ukrainian Spinach Soup)

Delicious Ukrainian Spinach Soup: A Creamy, Healthy Delight

Try this comforting Ukrainian Spinach Soup, a creamy and healthy dish perfect for any dinner table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Ukrainian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 6 cups Chicken or Vegetable Broth Provides a rich base and depth of flavor; substitute with water for a lighter option.
For the Vegetables
  • 2 tablespoons Olive Oil Used for sautéing vegetables; can be replaced with butter for a different flavor.
  • 1 medium Onion (minced) Adds sweetness and aroma; yellow or white onions can be used interchangeably.
  • 1 medium Carrot (grated) Contributes sweetness and texture; use larger shreds for a crisper bite.
  • 2 medium Potatoes (cubed) Adds substance to the soup; replace with cauliflower for a healthy low-carb version.
  • 1 medium Zucchini (cubed) Adds moisture and color; substitute with yellow squash for a fun twist.
  • 4 cups Spinach (chopped) Main green ingredient; fresh is best, but frozen can be used if needed.
For the Flavor
  • 2 tablespoons Lemon Juice Provides acidity to brighten up the flavors; lime juice works as an alternative.
  • to taste Salt and Pepper Standard seasoning to enhance the overall profile of this delightful Ukrainian Spinach Soup.
For the Finish
  • 2 large Eggs (hard-boiled and cubed) Adds richness and protein; you can adjust the yolks for a lighter touch.
  • to taste Parsley or Dill (chopped) For garnishing and added freshness; use either to elevate your dish.

Equipment

  • Large pot
  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a large pot or Dutch oven, pour in 6 cups of chicken or vegetable broth and bring it to a boil over high heat.
  2. Once the broth is boiling, add the cubed potatoes and reduce the heat to medium-low. Allow the potatoes to simmer for about 15 minutes, or until they are tender.
  3. While the potatoes are cooking, heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Sauté the minced onion and grated carrot for approximately 10 minutes.
  4. Next, stir in the cubed zucchini and chopped spinach into the pot with the simmering potatoes. Cook for an additional 5-7 minutes.
  5. After the vegetables have cooked down, season your soup with salt, pepper, and a splash of lemon juice. Stir in the cubed hard-boiled eggs and sprinkle with chopped parsley or dill.
  6. Remove the pot from heat once everything is combined and heated through, approximately 2-3 minutes. Ladle the warm soup into bowls and serve.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 140mgSodium: 900mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Use fresh spinach or sorrel for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days.

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