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Spring Beet soup (Polish Botwina)

 
211

There are hundreds versions of this very Polish soup. Here you have an original proposition of mine. I used to cook it on the base of my favorite duck and chicken stock. The cream is a must to create wonderful pink color. Optionally you may add a quarter or a half of hard boiled egg to your bowl. By the way, I change my recipe sometimes, for instance by adding dried California prunes instead of sugar, or by adding some white vinegar instead of lemon juice.

Yield

3

servings

Prep

10

min

Cook

40

min

Ready

50

min

 

Ingredients

for the stock
1 each duck
wing
*
2 each chicken wings
*
50 grams leeks
green part or coarsely chopped green leaves
1 each parsnips
peeled
*
5 each juniper berries
crushed
*
2 each allspice berries
*
½ teaspoon salt
800 millilitres water
For the soup
250 grams beets
spring beet inc. stems, leaves and very small roots
1 each potatoes
ca. 100 g, peeled, diced
1 each baby carrots
ca. 50 g, sliced
1 each scallions, spring or green onions
finely chopped inc. chives
½ cup dill weed
fresh, finely chopped
*
1 teaspoon lovage
dried, or 1 fresh sprig
*
1 teaspoon marjoram
dried, or 1 fresh sprig
*
1 each bay leaves
medium
*
1 teaspoon lemon juice
2 teaspoons brown sugar
6 teaspoons cream
16% or 18%
1 x salt
*
1 x black pepper
ground
*
1 each eggs
hard boiled, optionally

Directions

1 - Cook the stock in a pressure cooker for 20 minutes. 2 - Remove items, and skim fat. It is a good idea to prepare the stock a day before, then cool it, place it in the fridge, and remove fat from the surface next morning. 3 - Rinse spring beets, remove bad looking stems, cut off the oldest and yellowish leaves, gently scrape the beet roots. Chop the beet stems into 1 cm (half an inch) parts, chop the leaves, and slice the small roots finely. Prepare the rest of ingredients. 4 - Heat up the stock, add salt if needed, add potatoes, carrot, lovage, spring onion, bay leaf, and bring the stock to boil, then simmer for 5 minutes. 5 - Add roots, stems and leaves of beets, add dill, marjoram, sugar, and cook for the next 5 minutes. 6 - Stir in lemon juice, add salt and pepper to reach the optimal flavor. Have in mind the fact that the cream will soften the flavor of the soup. 7 - Add 2 teaspoon of cream to your bowl. Another option: you may stir in all the cream when soup is in the pot. When consuming the soup should have a nice pink color.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 457g (16.1 oz)
Amount per Serving
Calories 14822% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 69mg 23%
Sodium 503mg 21%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 10g
Vitamin A 19% Vitamin C 18%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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