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🍲 Polish Beetroot Soup (Botwinka)

285 kcal · 30 min · 4 servings

Ingredients

• 500 g beetroot
• 300 g waxy potatoes
• 100 g celeriac
• 1 onion
• 30 g butter
• 1 l vegetable broth
• salt
• pepper
• 1 bay leaf
• 150 ml whipping cream

Instructions

1. 1. Peel the beetroot, the potatoes, and the celery.
2. 2. Rinse the vegetables under running water.
3. 3. Cut the vegetables into small cubes.
4. 4. Wash the beetroot leaves thoroughly.
5. 5. Remove wilted or damaged leaf material.
6. 6. Spin the leaves dry.
7. 7. Cut the leaves into thin strips.
8. 8. Set aside a small portion of the strips for decoration.
9. 9. Peel the onion.
10. 10. Finely chop the onion.
11. 11. Melt the butter in a pot.
12. 12. Sauté the onions in the butter until translucent.
13. 13. Add the cubed beetroot, potatoes, and celery to the pot.
14. 14. Sauté the vegetables briefly.
15. 15. Deglaze the vegetables with the broth.
16. 16. Season the soup with salt.
17. 17. Season the soup with pepper.
18. 18. Add the bay leaf to the soup.
19. 19. Simmer the soup over medium heat.
20. 20. Cook the soup for 20 minutes.
21. 21. Add the beetroot leaf strips 5 minutes before the end of the cooking time.
22. 22. Stir the cream into the soup.
23. 23. Let the ingredients steep briefly.
24. 24. Remove the bay leaf from the soup.
25. 25. Taste the soup again and adjust seasoning.
26. 26. Fill the soup into pre-warmed soup bowls.
27. 27. Garnish the soup with the saved beetroot leaves.
28. 28. Serve boiled eggs on the side if desired.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 18 g · Carbs: 25 g