Beet Greens Vegetable Soup (Botwinka)

Side view of beet greens soup in beige bowl with spoon and bread in background.

This beet greens soup is a Polish-style dish made using beet stems and leaves and a handful of vegetables including a small amount of shredded beet for added colour. It's easy to make and delicious, perfect to enjoy in spring and summer using seasonal produce.

Course Lunch, Soup

Cuisine Polish, vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 90kcal

Author Monika Dabrowski

Equipment

Large pot
Colander
Box grater
Small bowl

Ingredients

beet greens from 4 beets rinsed thoroughly, finely chopped
1 medium beet peeled, shredded
1 red onion finely chopped
3 tablespoons celery root peeled, shredded, or 1 celery rib, finely chopped
1 garlic clove finely chopped
1 medium carrot peeled, shredded
3 medium potatoes peeled, cubed
2 tablespoons dill or to taste, finely chopped
1 tablespoon oil any
1 tablespoon butter
1 tablespoon flour
3 tablespoons sour cream at room temperature, plus 1 tbsp cold water
2 allspice berries
6½ cups vegetable stock use up to 7 cups
1½ tablespoons sherry vinegar or white wine/balsamic
Salt and pepper to taste

US Customary - Metric

Instructions

Sautee onion: Heat the oil, add the allspice berries, onion and celery root and cook gently for 3 minutes until softened, stirring often. Stir in the garlic.
Add vegetables: Add the chopped beet greens, grated carrot, beet and potatoes. Add the stock, a few grindings of pepper, stir, cover and bring to a boil then lower the heat and simmer gently for 20 minutes (until the potatoes are tender).
Prepare sour cream: In a small bowl stir together the sour cream, flour and 1 tablespoon of cold water until smooth and creamy. Stir in 3-4 tablespoons of the soup then add the mixture into the pot stirring until thoroughly incorporated. Add the butter, dill and simmer for about 2 more minutes.
Serve: Remove from the heat, add the vinegar, more salt and pepper, if needed, and serve.

Notes

When buying beet greens choose ones with firm stems and vivid green leaves. They are usually sold along with beets, which can stay attached until you are ready to make the recipe.
Rinse the beet greens thoroughly to get rid of any grit before making the soup.
Serve hot. Leftover Polish beet tops soup can be refrigerated for up to 4 days. I find that it needs a little more salt and pepper the next day.
Freeze for up to 3 months.

Nutrition