Spring beetroots soup (botwinka)
Lemon And Strawberries
Lemon And Strawberries
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  • 1 bunch beetroots (with leaves), about 500g
  • 1 small beetroot
  • 2 carrots
  • 1 handful celery leaves
  • 1 l chicken broth
  • 100 ml cream 18%
  • 1 tsp lemon juice or vinegar
  • 4 hard boiled eggs
  • salt, pepper
  • Pour chicken broth into a big pot, add celery (tie it with a thread - this makes it easier to remove it later), carrots and beetroots cubes and cook for 15 minutes.
  • Add chopped beetroot leaves, stir it well, add salt and pepper to taste and cook until all the vegetables are soft and your soup reaches a nice, deep pink color. Remove celery, lower the heat and add vinegar or lemon juice.



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