Skip to main content

Polish beetroot soup (Botwinka)

The vegan soup Botwinka is a Polish beetroot soup with leafy vegetables, this recipe is my personal vegan interpretation of Botwinka soup.

Polish beetroot soup (Botwinka) vegan & gluten free recipe

Botwinka is a Polish beetroot soup and I can remember exactly when I first ate it. It was an autumnal day in Berlin and I was sitting with a work colleague in a great café. I worked in Berlin a few years ago and enjoyed the culinary variety there. That’s honestly the only thing I miss here in the country. In Berlin, I was able to get to know something new, vegan every day. Unfortunately, this is not possible in the village where we live. As is well known, you can not have everything, but now I have much more time and peace to develop new recipes.

NOTE: This recipe is my personal interpretation, adapted from an original Polish Botwinka soup. So I’d be happy to get less cautionary comments and messages about this. But feel free to post your personal recipe, preferences or improvement requests in the comments.

Polish beet soup – Botwinka.

Polish beetroot soup (Botwinka) vegan & gluten free recipe
Polish beetroot soup (Botwinka) vegan & gluten free recipe

The soup is quick and easy to make and will warm you up on chilly fall days. Maybe the recipe will remind you of another Polish delicacy, borscht. In fact, there is a great similarity here, but botwinka is cooked not with cabbage, but with leafy vegetables. I’m using a fine chard today that I bought from my favorite organic vegetable farmer.

Instead of chard, other leafy greens like spinach, pak choi, kale or black cabbage will work, of course. The taste of this fine soup is truly unique. Hearty, aromatic, but also slightly sweet thanks to the coconut milk. You won’t find them in classic recipes, of course, but I like to use them instead of the usual cream.

Vegan soups for autumn

Polish beetroot soup (Botwinka) vegan & gluten free recipe

Let’s start with the list of ingredients. A little oil, potatoes, beet, carrots, vegetable broth, coconut milk, lemon juice, sugar, salt and pepper. If the soup is too thin, you can use a little cornstarch to thicken it. At the very end, a little decoration comes into play. Classically you use dill, I added parsley and a dollop of soy cream over the soup.

If you’re after another warming soup today, I recommend the following Ra recipes:

Botwinka (Polish beetroot soup) is:

  • Warming
  • aromatic
  • Slightly sweetish
  • filling
  • Quick and simple

Are you ready the delicious and tasty, vegan and warming soup? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Polish beetroot soup (Botwinka) vegan & gluten free recipe

Polish beetroot soup (Botwinka)

The vegan soup Botwinka is a Polish beetroot soup with leafy vegetables. Ideal for the colder season as a warming meal and prepared in just 30 minutes. Vegan, gluten-free and full of healthy root vegetables.
Keine Bewertung
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup, starter
Cuisine polish
Calories 351



6 Servings
  • 30 ml Olive oil oranother high-heat oil
  • 300 g Potatoes peeled and cut into pieces 3 medium potatoes
  • 500 g Beet peeled, quartered and sliced, approx. 3 pieces, use gloves, beet stains strongly
  • 3 Piece Carrots medium, sliced
  • 500 ml Vegetable broth
  • 400 ml Coconut milk
  • 2 tbspn Lemon juice
  • 1 tbspn Sugar or other sweetener of choice
  • 1 tbspn Salt
  • Pepper to taste
  • 100 g Chard cut into strips, alternatively spinach, kale or bok choy


  • Vegetable cream
  • Herbs at will


  • Heat large pot with oil on the stove. Add potatoes, beet and carrots and sauté briefly. Deglaze with vegetable broth and coconut milk. Add lemon juice, sugar, salt and pepper and bring to a boil.
    30 ml Olive oil, 300 g Potatoes, 500 g Beet, 3 Piece Carrots, 500 ml Vegetable broth, 400 ml Coconut milk, 2 tbspn Lemon juice, 1 tbspn Sugar, 1 tbspn Salt, Pepper to taste
  • Once the soup boils, turn down to medium heat and simmer for 20 minutes.
    Polnische Rote-Beete Suppe (Botwinka) vegan & glutenfrei Rezept
  • After 10 minutes of cooking, add chard and stir in. Continue cooking.
    100 g Chard
  • At the end of the cooking time, check if the vegetables are soft. If not, extend cooking time by a few minutes and check again.
  • Divide soup into plates, decorate with cream and herbs and enjoy!
    Vegetable cream, Herbs at will
    Polnische Rote-Beete Suppe (Botwinka) vegan & glutenfrei Rezept
  • Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.


You are currently viewing a placeholder content from Youtube. To access the actual content, click the button below. Please note that doing so will share data with third-party providers.

More Information


Serving: 1PortionCalories: 351kcalCarbohydrates: 24gProtein: 5gFat: 28gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 529mgPotassium: 721mgFiber: 6gSugar: 9gVitamin A: 8401IUVitamin C: 12mgCalcium: 44mgIron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Rezept Bewertung