Botwinka Polish Vegetable Soup With Beet Greens Recipes

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BOTWINKA (POLISH VEGETABLE SOUP WITH BEET GREENS)



Botwinka (Polish Vegetable Soup with Beet Greens) image

Why waste beetroot greens? Trouble is many of us don't know what to do with them. This Polish vegetarian soup comes to the rescue, a delicious combination of hearty root vegetables and nutrition-packed beetroot greens.

Provided by Olenka

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 3

Number Of Ingredients 15

2 carrots, peeled and diced
1 parsnip, peeled and diced
½ celery roots (celeriac), peeled and cubed
1 leek, sliced
cold water to cover
5 beets with leaves and stems - beets peeled and chopped, leaves sliced
3 potatoes, diced
1 cube vegetable bouillon
1 tablespoon white sugar
1 dash lemon juice, or to taste
salt and pepper to taste
3 tablespoons heavy cream
2 tablespoons all-purpose flour
3 eggs, hard boiled
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

  • Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
  • Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
  • Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

Nutrition Facts : Calories 482.3 calories, Carbohydrate 84.3 g, Cholesterol 184.1 mg, Fat 11 g, Fiber 13.9 g, Protein 15.9 g, SaturatedFat 5 g, Sodium 386.4 mg, Sugar 21.2 g

BOTWINKA (POLISH VEGETABLE SOUP WITH BEET GREENS)



Botwinka (Polish Vegetable Soup with Beet Greens) image

Why waste beetroot greens? Trouble is many of us don't know what to do with them. This Polish vegetarian soup comes to the rescue, a delicious combination of hearty root vegetables and nutrition-packed beetroot greens.

Provided by Olenka

Categories     Vegetable Soup

Time 55m

Yield 3

Number Of Ingredients 15

2 carrots, peeled and diced
1 parsnip, peeled and diced
½ celery roots (celeriac), peeled and cubed
1 leek, sliced
cold water to cover
5 beets with leaves and stems - beets peeled and chopped, leaves sliced
3 potatoes, diced
1 cube vegetable bouillon
1 tablespoon white sugar
1 dash lemon juice, or to taste
salt and pepper to taste
3 tablespoons heavy cream
2 tablespoons all-purpose flour
3 eggs, hard boiled
1 tablespoon chopped fresh dill, plus more for garnish

Steps:

  • Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
  • Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
  • Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

Nutrition Facts : Calories 482.3 calories, Carbohydrate 84.3 g, Cholesterol 184.1 mg, Fat 11 g, Fiber 13.9 g, Protein 15.9 g, SaturatedFat 5 g, Sodium 386.4 mg, Sugar 21.2 g

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