Botwinka, also known as beet greens soup, is a traditional Polish dish that has a rich history deeply rooted in the culinary heritage of Poland. The origins of Botwinka can be traced back to the agrarian traditions of Poland, where beets were cultivated for both their root and their greens. Beets were an important crop in Poland due to their ability to thrive in the country’s cool climate and rich soil. Check the recipe for this delicious soup.
- 500g/ 17.6 oz fresh beet greens
- 1 onion
- 2 potatoes
- 2 carrots
- 1 parsnip
- 2 bay leaves
- 4 grains of allspice
- 1 liter vegetable broth or meat stock
- salt to taste
- pepper to taste
- 2 tablespoons wine vinegar
- sour cream, mashed potatoes, or hard-boiled eggs (optional)
- dill or parsley for garnish
- Thoroughly wash the beetroots and peel them. You can also leave some of the green leaves if they are fresh and healthy. Cut the beetroots into cubes.
- Peel and finely chop the onion. Peel the potatoes, carrots, and parsnip, and cut them into cubes.
- Heat a little oil or butter in a large pot. Add the chopped onion and sauté until golden.
- Add the diced potatoes, carrots, parsnip, bay leaves, and allspice grains to the pot. Sauté the vegetables for a few minutes, stirring occasionally.
- Add the chopped beetroots to the pot and pour in the vegetable broth or meat stock. Season with salt and pepper to taste.
- Cover the pot, reduce the heat, and simmer the soup on low heat for about 30-40 minutes, or until the vegetables are tender.
- Once the vegetables are cooked, add the wine vinegar to the soup. This will give the borscht its characteristic flavour.
- You can now blend the soup using an immersion blender if you prefer a smoother consistency, or leave it with vegetable chunks.
- Serve Botwinka hot, garnished with chopped dill or parsley. If you like, add a dollop of sour cream on top of each portion, mashed potatoes, or hard-boiled eggs
Botwinka is a delicious and healthy dish that can be served as an appetizer or as a main course. Enjoy!