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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Botwina is the soup made of the upper, leafy part of the beetroot and the actual beetroot. It should be made of baby beetroots with small leaves but personally I’ve never seen baby beetroots in any supermarket in US so I use mature beets and leaves. Read more . Sometimes Swiss-chard might be easier to find so eventually you can use the chard in place of beetroot leaves. Chard is from the same family as beetroots and tastes similar. You will still need though red beets to prepare the soup. Ingredients:
bunch of beetroots with leaves (about 3 beetroots +leaves) |
or |
3 beetroots and swiss-chard |
2 potatoes peeled and cut into chunks |
vegetables stock |
garlic clove |
salt, pepper, sugar, marjoram, dill and parsley |
vinegar |
sour cream |
Directions:
1. Peel two beetroots and cut into tiny pieces, save the remaining one for later. Also slice the leaves into thin strips. In the pot sauté the beetroot and leaves with an olive oil. Add stock and potatoes and continue cooking until potatoes are soft.
2. Meanwhile cook the remaining beetroot in a separate pot or in the microwave and when ready grate finely. Add to the soup but do not let it boil anymore or the soup will lose its nice red color. Add crushed garlic, sugar, marjoram, dill, parsley, pepper and salt if needed. At the end add some vinegar and whisk in some sour cream.
3. Some variations of the soup include canned cannellini beans or hard boil egg, so you can add some too if you want.
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