Botwinka – Polish Beet Greens Soup
Fall is here and each week our CSA shares from Roots and Shoots farm seem to get more and more abundant. Recently we got a huge bunch of fall beets with large, beautiful, juicy leaves and it inspired me to make one of my favorite beet greens soups called “botwinka” in Polish. This soup has a very delicate taste and pretty pink color. Even people who don’t like beets usually like this soup. My son actually loved it so much that he told me I should write a blog post with the recipe, so that others can try it, too.
So here it goes… BOTWINKA – Polish Beet Greens Soup Recipe
INGREDIENTS:
- 1.5 – 2 quarts of vegetable broth or bullion
- a big bunch of young beets with leaves
- 1 lbs potatoes
- olive oil
- 2 tsp lemon juice
- heavy cream
- salt, pepper
OPTIONAL INGREDIENTS:
- fresh or dried dill leaves
1. Scrub the potatoes and cut them into thin slices. Add some olive oil to a soup pot and saute the potatoes, covered, until they are a little soft. This should take about 5-7 minutes.
2. While the potatoes are sauteing, cut the leaves off the beet roots. Scrub the beets and wash the leaves well. Grate the roots and chop the leaves and stalks. If your beets are very small you can also thinly slice them.
3. Add hot bullion, grated beets into a pot with potatoes, bring everything to a boil and cook covered until soft, for about 5-8 minutes.
4. Add beet leaves, dill, lemon juice, salt and pepper and cook covered for additional 1-2 minutes. After that time turn off the heat, but keep the pot covered for additional 10-15 minutes.
5. Pour the soup into bowls and stir in a tablespoon of heavy cream.
That’s it! Its’ super easy and pretty fast, too. This soup is even better on the second or even the third day. I always make more so that we can enjoy it longer. I hope you’ll like it, too. And if you feel inspired to experiment more with beets I invite you to try this healthy, lacto-fermented drink called beet kvass or borscht recipe. Enjoy!
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