Botwinka - Polish Young Beets and Greens Soup Recipe
This Polish Botwinka Soup made from young beets, beetroot leaves and stems. It is bursting with flavors of root vegetables and fresh herbs.
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Equipment
- oven
- baking sheet
- parchment paper
- large pot or Dutch oven
- measuring cups and spoons
- vegetable peeler
- cutting board
- chef's knife
- ladle, spoon, spatula
- immersion blender
Ingredients
- 6 small beetroots
- beetroot leaves and stems
- 1-2 sticks celery
- 2 carrots
- 2 potatoes
- 1 parsnip
- 3 tbsp sour cream
- 4-6 cups vegetable stock
- 1 lb pork ribs
- 2 tbsp olive oil
- 2 tbsp lemon juice or white vinegar
- 1 tablespoon unrefined sugar
- 6 allspice berries
- 2 bay leaves
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Start by preparing the beets. Cut off the stems and leaves. Using a brush, clean the beets under running water. Rinse the beet greens in cold water to remove any dirt and grit before cooking. You can also soak the beet greens in a bowl with cold water
- Cut the beets, carrots, and potatoes into small, uniform pieces. Toss the chopped beets, carrots, and potatoes in 1 tablespoon olive oil and season with salt and pepper.
- Spread the vegetables on a baking sheet and roast in the oven for 25-35 minutes, stirring halfway through or until they are tender and caramelized. Once done, set them aside.
- Add the pork ribs to a skillet and cook for a couple of minutes on each side until nicely browned. This will help develop the flavor of the broth
- Remove the browned ribs and add the chopped celery and parsnip to the same skillet. Sauté until softened and slightly golden, about 5-7 minutes.
- Pour in the vegetable stock and scrape the browned bits from the bottom of the pot for extra flavor. Add the allspice berries, bay leaves, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, allowing the pork ribs to infuse the broth with their flavor.
- After the broth has simmered, add the roasted beets, carrots, and potatoes to the pot.
- Simmer the soup for another 10-15 minutes, allowing the flavors to meld together.
- If you’re using additional beetroot leaves, stir them into the soup during the last 5 minutes of cooking. This will wilt the greens slightly, adding extra nutrition and a pop of color.
- Stir in the lemon juice or vinegar to balance the sweetness of the beets and other vegetables.
- Add the sugar and taste the soup. If needed, adjust the seasoning with more salt, pepper, or sugar.
- Remove the pork ribs from the soup. You can cut the meat off the bones and return it to the soup or serve the meat alongside the soup.
- You can optionally use an immersion blender to blend part of the soup for a slightly creamy texture while still keeping some chunks for variety.
- Ladle the soup into bowls, garnish with fresh dill and enjoy.
Notes
Roast the vegetables - roasting caramelizes their natural sugars, giving the soup a richer, more complex flavor.
Simmer, don’t boil - keep the heat at a simmer, not a rolling boil, especially after adding the pork ribs.
Don’t overcook the beet greens - add the beet greens towards the end of cooking. Overcooking them can cause them to lose their vibrant color and tender texture.
Use gloves - beets can stain cutting boards, countertops, and hands. Consider laying down parchment paper on your work surface to protect it from being stained.
Nutrition
Serving: 1cupCalories: 402kcalCarbohydrates: 38gProtein: 14gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 55mgSodium: 1374mgPotassium: 1051mgFiber: 7gSugar: 14gVitamin A: 4565IUVitamin C: 31mgCalcium: 66mgIron: 2mg
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