Botwinka - zupa z młodych buraczków
A healthy spring beetroot soup with potatoes and beans.
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
*Besides small beetroots (botwinka), I add 2-3 large (old) beetroots, which make the soup more intense in flavour and give it a beautiful colour.
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