Botwinka: whole young beetroot soup two ways
Thickened with a dollop of cream, the soup can be served 2 ways and the following recipe allows for you to try both. Firstly, it can be served more like a hearty winter stew, showcasing all the gorgeous vegetables and greens. The other option is to serve just the broth - a version much preferred during warmer months
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 -4
For the soup:
- 6 small beetroot with stems attached
- 150 g baby beetroot leaves, additional, optional
- 2 sticks celery
- 2 carrots
- 1 parsnip
- 3 cups vegetable stock
- 3 cups water
- 1 tbsp olive oil
- 1/4 cup lemon juice
- 1 tablespoon unrefined sugar
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp sour cream
- 4 hard boiled eggs
- 4 medium sized boiled potatoes cruched and sprinkled with dill
- 4 tbsp crumbled goat's cheese feta optional
To make the soup: wash beetroots, stems and leaves thoroughly. Cut off the stems and chop, including leaves, into 1 cm pieces. Peel beetroots, carrots and parsnip (use plastic gloves to protect skin from staining) and dice all into 1cm cubes. Cut celery sticks lengthways and chop into small cubes.
Heat oil in a large stockpot. Add peeled beetroot (but not the stems or leaves yet), carrots, parsnip and celery and allow to heat through. Add stock and water, bring to a boil and cook for 15 minutes. At this stage, add beetroot stems, leaves and baby beetroot leaves. Season with lemon juice or vinegar mic, sugar, salt and pepper. Cook for a further 5-10 minutes then turn off the heat.
In a separate bowl, mix 1/2 cup of the broth with the sour cream until smooth and add to the pot, stir through to combine.
To serve the soup "stew-style": ladle vegetables into a bowl and add enough broth to come up halfway up the veg. Serve with a side of boiled eggs, potatoes with dill and crumbed goat's feta.
To serve the soup "broth-style": strain soup through a sieve into a bowl. Serve with a side of boiled eggs, potatoes with dill and crumbed goat's feta.