hot to make Botwinka - Polish young beets soup

Comforting taste Hearty Versatile

why you will love  polish young beets soup

Ingredients 

- clean, chop and roast the veggies - brown the ribs - saute celery and parsnip - add ribs, broth and sauteed veggies to a stock pot and simmer for about 30 min – add the roasted veggies, beet stems and  simmer for another 10 min

Step by Step

– if using beet leaves, add them for the last 5 min of cooking. They will wilt lightly but remain tender - finish with a splash of vinegar or lemon juice - top with hard-boiled egg, fresh dill, sour cream or feta cheese

Step by Step

Top tips for making Polish botwinka soup

- use young beets - don't overcook the beet greens, you want them lightly wilted but tender - roast the veggies for extra flavor - simmer, don't boil - use gloves when working with beets

- with side of crusty bread and light salad - with a dollop of sour cream - pair with hard-boiled egg - serve slightly chilled on hot days - serve with meat, fish or young potatoes 

How to best enjoy  Botwinka