Beetroot and Potato Soup

    50 minutes

    This is a Polish soup called botwinka, which is like borscht but also uses the leaves of the beetroots. It is best made early in the season when the beetroots are young and fresh.

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    Serves: 4 

    • 3 carrots, diced
    • 3 new potatoes, peeled and diced
    • 1 stock cube
    • 1 bunch young beetroots with leaves
    • 1 tablespoon sugar
    • salt and pepper, to taste
    • 2 tablespoons flour
    • 3 tablespoons cream
    • 1 tablespoon fresh dill
    • 2 hard boiled eggs, quartered

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place carrots in a saucepan and cover with plenty of water. Bring to a boil. When boiling, add potatoes and stock cube.
    2. Wash the beetroots and leaves thoroughly. Dice the beetroots and chop the leaves. Add to the soup and simmer until beetroot is tender.
    3. Season with sugar, salt and pepper. Simmer one more minute then remove from heat.
    4. Mix together the flour and cream and stir into the soup. Reheat the soup. Add dill and serve, garnished with eggs.

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