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.
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
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:
- Frittata soup
- Tuscan bean soup
- Peanut butter curry soup
- Carrot soup with ginger cream
- Roasted cauliflower soup
- Creamy parsnip soup with ginger
- Mung Dal soup
- Grandma’s chicken soup
- Butternut squash soup
- Potato leek soup
- Root vegetable soup
- Spicy carrot parsnip soup
Botwinka (Polish beetroot soup) is:
- Slightly sweetish
- 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)
- 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.
- 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
- Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks. Is very suitable for reheating.