Beet Greens Vegetable Soup (Botwinka) Recipe
This Beet Greens Vegetable Soup (Botwinka) is a flavorful and nourishing Eastern European soup made with fresh beet greens, root vegetables, and a touch of sour cream. It's a comforting and vibrant soup perfect for showcasing the often-overlooked beet greens, offering a healthy and delicious way to use the entire beet plant.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
Vegetables
- Beet greens from 4 beets, rinsed thoroughly and finely chopped
- 1 medium beet, peeled and shredded
- 1 red onion, finely chopped
- 3 tablespoons celery root, peeled and shredded or 1 celery rib, finely chopped
- 1 garlic clove, finely chopped
- 1 medium carrot, peeled and shredded
- 3 medium potatoes, peeled and cubed
- 2 tablespoons dill, finely chopped (or to taste)
Pantry & Dairy
- 1 tablespoon oil (any type)
- 1 tablespoon butter
- 1 tablespoon flour
- 3 tablespoons sour cream, at room temperature
- 1 tablespoon cold water
- 2 allspice berries
- 6½ cups vegetable stock (use up to 7 cups)
- 1½ tablespoons sherry vinegar (or white wine vinegar/balsamic vinegar)
- Salt and pepper to taste
Instructions
- Sautee onion: Heat the oil in a pot over medium heat. Add the allspice berries, chopped onion, and celery root. Cook gently for about 3 minutes until the vegetables soften, stirring often to prevent sticking. Then stir in the finely chopped garlic and cook for another minute until fragrant.
- Add vegetables: Add the chopped beet greens, shredded carrot, shredded beet, and cubed potatoes to the pot. Pour in the vegetable stock, add a few grindings of black pepper, stir well, then cover the pot. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 20 minutes, or until the potatoes become tender when pierced with a fork.
- Prepare sour cream mixture: While the soup simmers, mix together the sour cream, flour, and 1 tablespoon of cold water in a small bowl until smooth and creamy. Gradually stir 3 to 4 tablespoons of the hot soup into this mixture to temper it, then slowly add it back into the pot, stirring constantly to combine evenly. Add in the butter and chopped dill, then simmer the soup for an additional 2 minutes to thicken and blend the flavors.
- Serve: Remove the soup from the heat. Stir in the sherry vinegar for a bright, acidic note. Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, optionally accompanied by crusty bread or a side salad.
Notes
- Using beet greens adds a great nutritional boost and reduces waste—make sure to rinse thoroughly to remove grit.
- If you don't have celery root, a celery rib can be substituted to keep the flavor profile balanced.
- Tempering the sour cream mixture prevents curdling when added to the hot soup.
- Adjust vinegar quantity to taste to balance acidity.
- This soup pairs well with rustic bread and makes a great starter or light meal.
