Botwina

I made it for the very first time in my life. I keep wondering how tastes can change so much over time. Not long ago, I couldn't stand the sight of botwina (a Polish summer soup made with young beets and their leafy greens). Then I made it myself, and I couldn't get enough of it. My husband and the girls (to my delight!) dug in happily, too.

As it was in my family home, I cook the potatoes and serve them separately.

I made it with the help of my mom, who wrote to me how to make it tasty.

Directions:

In a large pot, bring the ribs to a boil with salt, pepper, the bay leaf, and the allspice. Wash and chop the soup vegetables: dice the carrot and celery root, and cut the onion and leek in half (I fish those out before adding the botwinka). Melt the butter in a pot and sauté the vegetables in it. Once the vegetables are sautéed, add them to the meat and cook until soft. Wash and chop the beet greens. Cut the baby beets into small cubes. Add them to the simmering broth. Pour in the vinegar or lemon juice so the soup keeps its color, and keep cooking until the beets are soft.

Cook the potatoes in a separate pot (you can do this ahead of time).

Toward the end of cooking, you can add the cream. Season to taste. Chop the dill and add it to the soup. Serve with an egg in the soup and the potatoes on the side in a little bowl, so everyone can add as many as they like.

Enjoy!

botwina