Embrace the vibrant flavors of Eastern Europe with this delightful Botwinka. This Polish soup transforms often-discarded beet greens into a culinary masterpiece, blending hearty root vegetables with the earthy sweetness of beets for a nourishing and satisfying vegetarian experience.

Follow The Directions

01

Step

In a large pot, combine the carrots, parsnip, celeriac, and leek. Cover with cold water and bring to a boil. Add the potatoes and vegetable bouillon cube. Introduce the beets and beet leaves, then cook until the beets and greens are tender, approximately 25 minutes. Season with sugar, lemon juice, salt, and pepper. Allow the flavors to meld together during a 5-minute simmer. Remove the pot from the heat.

02

Step

In a separate bowl, whisk together the cream, flour, and 3 tablespoons of the hot soup until smooth. Gently incorporate this mixture into the pot, stirring well to combine. Return the pot to the stovetop and bring to a gentle boil. Stir in the fresh dill, then remove from heat.

03

Step

Divide the hard-boiled eggs among serving bowls. Ladle the Botwinka over the eggs and garnish generously with fresh dill.

For a richer flavor, consider using homemade vegetable broth instead of a bouillon cube.
Adjust the amount of lemon juice and sugar to your preference, balancing the sweetness and acidity of the soup.
Feel free to experiment with other root vegetables like turnips or rutabaga for added depth of flavor.
A dollop of sour cream or a sprinkle of crumbled feta cheese makes a delicious addition to the finished soup.

Adelia Harber

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