Botwinka (Polish Vegetable Soup with Beet Greens)

Why waste beetroot greens? Trouble is many of us don’t know what to do with them. This Polish vegetarian soup comes to the rescue, a delicious combination of hearty root vegetables and nutrition-packed beetroot greens.

Step: 1

Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.

Step: 2

Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.

Step: 3

Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.

Per Serving: 482 calories; protein 15.9g; carbohydrates 84.3g; fat 11g; cholesterol 184.1mg; sodium 386.4mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.