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Botwinka beetroot soup
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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

Soup seasoning:

  • 1/4 cup lemon juice
  • 1 tablespoon unrefined sugar
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 2 tbsp sour cream

To serve:

  • 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.
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