Botwinka – Polish beet greens soup

This soup is inspired by a traditional beet greens 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. It is rich, delicate yet flavourful.

Botwinka – Polish beet greens soup

Botwinka – traditional Polish beet greens soup with cream and potatoes.

Course first course

Cuisine gluten free, traditional Polish

Keyword beets, easy soup, Polish recipe, vegetable soup

Prep Time 5

Cook Time 20

Total Time 25

Servings person(s)

Calories 333kcal

Ingredients

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

Instructions: Botwinka – Polish beet greens soup

Boil the potatoes with their skin on in salted water until they are tender. Drain and set aside.
Heat the oil in the. Add garlic and cook without burning it for a couple of minutes. Pour the broth into the pot and add grated carrot (use the grater with large holes). Turn up the heat and bring to a boil.
Once the broth boils, add coarsely chopped beet greens (previously rinsed). Use only the tender young stems and leaves.
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 cream and lemon juice.
Stir and serve hot with previously peeled and cut into cubes potatoes.