This soup is inspired by a classic Polish soup – botwinka. The earthy flavor of beet greens blends perfectly with the delicate flavor of vegetable broth enriched by the sweetness of the cream and the acidity of the lemon juice.
- 500 g potato
- 300 g (or more) beet greens
- 1 tbsp olive oil
- 1 garlic clove
- 1 liter vegetable broth
- 1 big carrot
- 1 tbsp Worcestershire sauce
- 100 ml cream
- 0.5 lemon (or more) (only the juice)
- salt and pepper to taste
Instructions: Botwinka – Polish beet greens soup
Cook the potatoes with their skin on in salted water until they are tender. Drain and set aside.
Heat the oil, add the garlic and cook without burning it for a couple of minutes. Pour the broth into the pot and add the grated carrot (use the grater with large holes). Turn up the heat and bring to a boil.
Once the broth boils, add the coarsely chopped beet greens (previously rinsed). Use only the tender young stems.
Cook over medium – low heat for about 20 minutes or until the greens are tender. Towards the end of the cooking add the Worcestershire sauce.
Turn off the heat. Add the cream and the lemon juice.
Stir and serve hot with previously peeled and cut into cubes potatoes.
lot of love. B.