Green Ukrainian Borscht with Spinach

01Method

1. 1

   Bring the stock to a boil in a large pot. Add diced potatoes and simmer gently for 15 minutes.

2. 2

   Heat the olive oil in a separate large pan. Sauté the diced onion and grated carrot, stirring occasionally, for about 10 minutes until softened.

3. 3

   Transfer the sautéed vegetables to the pot with the potatoes. Add the diced zucchini and sliced spinach. Continue cooking for 5 to 7 minutes until all vegetables are tender.

4. 4

   Season the soup to taste with salt and pepper, then finish with lemon juice. Serve hot, garnished with fresh herbs, a dollop of sour cream, and chopped hard-boiled egg.