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BOTWINKA POLISH YOUNG BEET SOUP

Anna | The Tasty Chapter
Botwinka (Polish Young Beet Soup) is a classic Polish soup made with young beets, beet greens, potatoes, carrots, celery, leek, and parsnip. Simple and easy to prepare, it is especially enjoyed in spring and summer when young beets are in season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Polish
Servings 4 servings
Calories 357 kcal

Ingredients
  

  • 2 medium carrots chopped
  • 2 parsnips chopped
  • 1 celery stalks chopped
  • 1 leek washed, trimmed of tough green ends and coarsely chopped
  • 2 tablespoons unsalted butter
  • 6 large young potatoes diced into small cubes
  • 2 whole bay leaves
  • 3 whole allspice
  • 1 large bunch young beets with their stems and leaves attached about 4 medium raw beets with their stems and leaves attached (washed peeled and cut into small squares)
  • 1 pre-cooked beet - Optional (shredded) for extra flavour
  • 3-4 tablespoons fresh lemon juice to taste
  • 1 tablespoon sour cream 14%
  • 1/2 cup heavy cream 33%
  • 4 cups water or vegetable broth, or chicken broth
  • salt and pepper to taste
  • 1/4 cup fresh chopped dill

Garnish:

  • 4 hard-boiled eggs
  • fresh chopped dill for toppings

Instructions
 

Prepare the beets:

  • Clean the beets thoroughly, as they are often quite dirty. The best way is to cut off the stems with leaves from the bulbs and place them in a pot of cold water. Let them soak for a few minutes to release any sand or dirt. Once clean, remove and pat dry with paper towels.
    Wash the beet bulbs and peel them using a vegetable peeler (wear gloves to avoid staining). Cut the beets, stems, and leaves into pieces and set aside.

Prepare all the vegetables:

  • Peel and cut the potatoes into 1-inch cubes. Peel the carrots and parsnips, then slice them along with the leeks and celery.

Cook the soup:

  • In a deep skillet, melt 2 tablespoons of butter. Add the parsnips, leeks, celery, and carrots, and sauté for about 4–5 minutes. Pour in the water (or vegetable or chicken broth), then add the potatoes, 2 bay leaves, whole allspice, and a pinch of salt and pepper. Cook for 15 minutes.
    Next, add the beets, beet stems, beet leaves, and lemon juice. Bring to a boil, then reduce to a simmer (without a lid) and cook for about 30 minutes. Adjust seasoning to taste.
    After 30 minutes, check the vegetables for tenderness. If they are still too firm for your liking, continue simmering the soup until they reach the desired texture.

Temper the cream:

  • In a cup, combine the heavy cream and sour cream with a few tablespoons of the hot soup. Stir well, then slowly add the mixture back into the pot. Remove the pot from the heat, add the chopped dill and take out the bay leaves.
  • Serve with halved hard-boiled eggs and chopped dill. Finish with a sprinkle of freshly ground black pepper. Enjoy!

Notes

For extra flavour: 

You can add 1 pre-cooked beet (shredded) to the soup for extra depth of flavour.

Leftovers and storage:

Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently, but do not bring it to a boil, as the cream may curdle.

Nutrition

Calories: 357kcalCarbohydrates: 41gProtein: 11gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 223mgSodium: 148mgPotassium: 1025mgFiber: 8gSugar: 11gVitamin A: 6463IUVitamin C: 47mgCalcium: 129mgIron: 3mg
Keyword Beet Greens, Beet Soup, Beets, Botwinka, Spring Soup, Young Beet Soup
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