“Zupa botwinkowa”, that’s what we call this beet soup in Polish, translated into English it’s something like “beet Greens Soup”. You can make this beet soup all year round, however, it is best prepared in the summer when you have access to fresh beetroots and their dark green leaves and stems (check out your local farmers market!!).
Beetroot is such an excellent source of Folate (which is great for women looking to become pregnant or already with child). Beet greens, on the other hand, are jam-packed with nutrients. An excellent source of fat soluble vitamins a, E and K, water-soluble Vitamin B2 and vitamin C as well as minerals – Iron, Copper, Potassium, Manganese, Magnesium and Calcium. All these nutrients make this soup very beneficial for the eyes, blood and for bone development and strength.
It’s super easy to make so let’s get to it!!!
Summer Beet Soup
This Polish Beet and veggie soup is a wonderful light and refreshing meal for lunch or just before dinner during the spring or summer.
- a three 3 litre pot
- 1 1/2 -1 3/4 litres of stock vegetable or bone broth
- 4-5 beets with the leaves and stems – diced*
- 2 medium carrots – sliced
- 4-5 potatoes – diced*
- 1 parsley root – small – throw in whole
- parsley green – a handful – chop into 1/2 inch pieces
- 1 celery stalk – sliced
- Himalayan sea salt and pepper ground to taste
Bring the stock to a gentle boil, after which turn your burner to low. Throw in everything apart from the parsley greens, salt and pepper. Let it cook for about an hour on low heat, covered under a lid.
After an hour, throw in the chopped parsley and finish off by seasoning your soup with salt and pepper. Let it continue to cook on low heat for about five minutes or so, just to soften up the parsley. That’s it!! It’s done.
You can top off your soup with a boiled egg or some sour cream – it’s the Polish way. I prefer to enjoy it as is, it’s so good!