For me, spring wouldn't be complete without the addition of young vegetables. One of my all-time favourite soups is beetroot borscht, and every year, I enjoy cooking both the spring (botwinka) and summer (chłodnik) versions of this soup. I have to admit, I like beetroots a lot! To make my soup even more flavourful and filling, I add potatoes, white beans, and a generous amount of fresh dill. Botwinka can also be served with a hard-boiled egg and a dollop of sour cream for added creaminess.
Are you wondering about the difference between botwina and Swiss chard?
- Botwina (or botwinka), also known as young beet greens, is nothing more than the young roots, stems, and leaves of a common beetroot. It's typically available at markets during spring and early summer. In Poland, we use the same term for both the ingredient and the soup made from it.
- Swiss chard, on the other hand, is a leafy green vegetable that's also a member of the beet family. It's sometimes called mangold or Roman kale, and it's known for its distinctive wrinkled leaves and colourful stems, which can range from red, orange, pink, or yellow depending on the variety.
How to season your botwinka soup?
When seasoning my botwinka soup, I like to use a combination of salt, lemon juice, black pepper, and a touch of sugar. While most recipes don't call for sugar, I find that it adds a nice hint of sweetness that elevates the flavour. To ensure that the soup is perfectly seasoned, I suggest adding the seasonings gradually and tasting the soup after each addition, making adjustments as needed.
Young beet greens soup - tips
- If your botwinka bunch has teeny tiny beetroots, I recommend adding 2-3 large beets to intensify the taste and colour of the soup.
- You don't need to add all of the beetroot leaves. I usually aim for equal amounts of all the ingredients (beetroots, leaves, stems, potatoes, and beans), but you can adjust the ratio to your preference.
- I simmer my soup slowly to maintain its vibrant colour. I start by adding the beetroots and stems to the broth, then the potatoes, and finally the leaves, just until they wilt.
If you like beetroots, try the recipe for cold beetroot soup with radish and cucumber,it'll be perfect for the upcoming summer.
Botwinka - young beet greens soup
Ingredients
- 1 bunch of beet greens
- 2-3 beetroots*
- 2 potatoes
- 1¼ l vegetable broth
- handful of white beans (canned)
- handful of chopped dill
- ½ tsp marjoram
- salt to taste
- sugar to taste
- lemon juice to taste
- black pepper to taste
Instructions
- Wash the young beet greens thoroughly. Peel the beets, cut them into small cubes (also the large ones), cut the leaves and stems into smaller pieces. Wash the potatoes, peel and dice them, drain the white beans.
- Place the sliced beetroots and stems into a pot, pour the broth, spice with the marjoram and simmer for about 5 minutes. Add the potatoes and simmer until the vegetables are tender. Then add the beans, chopped dill, and chopped beetroot leaves and cook briefly until the leaves are soft. Finally, season with salt, lemon juice, black pepper and sugar to taste.
- Serve your soup with the hard-boiled egg and a dollop of sour cream. Enjoy!
Notes
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