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🍲 Botwinka – Polish Beetroot Soup

248 kcal · 30 min · 4 servings

Ingredients

• Carrots 3 pcs.
• Potatoes, mainly waxy 300 g
• Root celery 150 g
• Beetroot, pre-cooked 500 g
• Onions, yellow 1 pc.
• Oil 2 tbsp
• Vegetable broth 800 ml
• Dill, fresh 10 g
• Baby spinach 50 g
• Lemons 1 pc.
• Cornstarch 1 tbsp
• Whipping cream 5 tbsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Wash the carrots and peel them. Slice them into rounds.
2. 2. Peel the potatoes and wash them. Cut them into large cubes.
3. 3. Wash the celery and peel it. Cut it into large cubes as well.
4. 4. Drain the beetroot and save the liquid. Cut the beetroot into large cubes.
5. 5. Halve the onion, peel it, and dice it finely.
6. 6. Heat 2 tablespoons of oil in a pot over high heat.
7. 7. Fry the carrots, potatoes, celery, beetroot, and onions for about 5 minutes.
8. 8. Deglaze the vegetables with the saved beetroot liquid and the vegetable broth.
9. 9. Let the soup simmer on medium heat for about 15 minutes.
10. 10. Wash the dill and shake it dry. Remove the thick stems and chop it finely.
11. 11. Wash the spinach and let it drain.
12. 12. Halve the lemon and squeeze out the juice.
13. 13. Mix 1 tablespoon of cornstarch with 5 tablespoons of whipping cream in a bowl.
14. 14. Stir the cornstarch and cream mixture into the soup.
15. 15. Let the soup simmer for about 3 minutes.
16. 16. Season the Botwinka with the lemon juice, salt, and pepper.
17. 17. Add the spinach to the hot soup.
18. 18. Serve the Botwinka sprinkled with the fresh dill.

Nutrition per serving

• kcal: 248
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 26 g