Description
A refreshing spring soup made from young beets and their leaves, potatoes, and dill, perfect for a light meal.
Ingredients
Scale
- 1 bunch of young beets (botwinka), washed
- 2 medium potatoes, diced
- 1 carrot, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1/2 cup sour cream
- 1 bunch of fresh dill, chopped
- Salt and pepper to taste
Instructions
- Wash the beets thoroughly and chop the leaves and stems.
- In a pot, combine the chopped beets, potatoes, carrot, and garlic.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for about 20 minutes until the vegetables are tender.
- Add sour cream and mix well to avoid curdling.
- Stir in the fresh dill before serving. Season with salt and pepper to taste.
Notes
This soup tastes better the next day, so feel free to make a large batch. Serve with a boiled egg or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
Keywords: zupa botwinka, beet soup, spring soup, vegetarian soup, Polish cuisine
