The season for botwina (young beets) is short, so you really have to make the most of it. This spring soup is one of those dishes you wait for all winter long – it’s light, fresh, and has an incredible colour. My favourite version is quite hearty, packed with potatoes, beans, and plenty of dill, which makes it a proper meal rather than just a side dish.
Botwina vs. Boćwina – What’s the difference?
- Botwina refers to the young roots and leaves of the common beetroot, available in spring and early summer. It’s also the name of the soup itself.
- Boćwina is the common name for Swiss chard (sometimes called silverbeet). It has distinct, crinkly leaves and colorful stalks—red, orange, or yellow, depending on the variety.
How to season your botwinka soup?
I season my soup with salt, lemon juice, black pepper, and a bit of sugar—which you won't find in most recipes. Personally, I love that subtle sweetness, so a pinch of sugar is a must for me. I recommend seasoning the soup gradually, tasting it after each stir. It’s the easiest way to get that perfect, balanced flavour without overpowering the delicate young vegetables.
How to keep that vibrant color?
- The right amount of beets: If your bunch of botwinka has tiny roots, I recommend adding 2–3 larger (older) beets. This gives the soup a deeper flavour and a beautiful, rich colour.
- Avoid hard boiling: Botwinka doesn't like to be boiled hard for too long. Intense boiling causes the pigments to oxidise, making the soup lose its colour.
- The acidity trick: The pigment in beets (betanin) is extremely heat-sensitive, so it’s worth "fixing" it with lemon juice or a splash of apple cider vinegar. It's best to add the acid at the very end when the vegetables are already soft. Just remember to do it gradually—too much juice will dominate the delicate flavour.
Botwina zupa z młodych buraczków – wskazówki
- Proportions: I don’t always use all the leaves from the bunch. I try to keep the ratio of ingredients (beets, stalks, leaves, potatoes, beans) more or less equal, but you can obviously adjust this to your liking.
- Timing is everything: Different parts of the beet cook at different speeds, so don't throw everything in at once. I start with the roots and stalks, add the potatoes a bit later, and save the leaves for the very end. They only need a moment on very low heat—this way, they stay tender and don't get mushy.
If you're a fan of young beets, I also highly recommend my cold beet soup (chłodnik). With crunchy radishes and fresh cucumber, it tastes amazing and is the perfect choice for those hot summer days.
Botwinka - young beetroot soup
Ingredients
- 1 bunch of beet greens
- 2-3 large beets*
- 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!
tips
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