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Botwinka - beet greens soup







About the Recipe

Beets can be a pain to deal with, so I would like to show you how to peel them mess free and cook a beautiful Polish soup made from young beets.
Botwinka is made from all beets the roots and the stems and it is served cold on summer days.


  • A bunch of young beets with stems (about 4-5)

  • 2 cups of vegetable stock

  • 1 big sweet potatoes (2 small once)

  • 1 lbs potatoes

  • 1 tsp of garlic

  • 1 tsp of ginger

  • 1 bunch of dill

For the vegetarian version

  • 1 cup of cream or half and half hard boiled eggs


Step 1
Chop off the greens of the beets, wash well and put aside on a clean cloth to dry.
Next, peel the beets, potatoes (sweet and regular), ginger and garlic.

Step 2
Wash the beets and potatoes. Chop them into the 1 inch cubes, and place the potatoes into a saucepan with water to ensure they do not darken.

Step 3
Chop the beets green, separating the green leaves from the purple stems (they cook at different times).
Finely chop dill, and garlic, grate a tsp of ginger.

Step 4
Hard boil an egg (one per serving).
In a dutch oven or big pot with a thick bottom fry on a tbsp of olive oil, garlic and ginger, for about 2 min. Add the chopped potatoes - first the regular - let them sear until golden brown 4-5 min on medium heat. 
Add the sweet potatoes. Sear everything for another 2 min before adding the chopped beets.

Step 5
Add the stock and cook on high for 5 min.  Add the thick purple parts of the green stems and cook for another 2-3 min on medium. 
Later add the green parts of the stems. Cook for a few min, without covering so the green does not change the colors.

Step 6
Add salt and pepper to your taste. Cook for an extra minute or saw. Add a splash of cream (if you like). Serve cold or warm (not hot) with cut in half hard boiled egg. Garnish with dill.
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