Soup From the Beet leaves (Botvinnik)

Soup From the Beet leaves (Botvinnik) – recipe with photo, first courses
rating: 4
wotes: 1

Cooking time: 1 h

Difficulty: Medium recipe

Recipe yield: 2,2 l

Recipe author: Kashewar

Soup From the Beet leaves (Botvinnik) – warm vegetable soup with the addition of beet tops. Unlike botvinya, this soup is not prepared with beetroot kvass and without fish delicacies. The soup is very simple and light, there is one caveat - the tops, which are not on sale for a long time, but this is not a problem, the tops are easily frozen.

Soup From the Beet leaves (Botvinnik) Ingredients

Soup From the Beet leaves (Botvinnik) Recipe

Potato sticks

For the botvinnik recipe, peel, wash and cut the potatoes into chunks.

Onions and carrots

Peel the onion and carrot, chop the onion finely, and grate the carrot on a coarse grater.

Beets on a grater

Peel the beets and also grate on a coarse grater. Beets and carrots can also be cut into small cubes or strips, but grated they will cook faster.

Chopped beet leaves

Wash the beet leaves well, separate the stems from the leaves, but do not throw them away. Finely chop the stems, and chop the leaves coarsely.

Beet stewing

In a heavy-bottomed saucepan, heat vegetable oil, add beets and chopped beet stalks. Simmer over medium heat until softened, then pour in a ladle of hot water, vinegar, mix and simmer for another 10 minutes. Vinegar is needed so that the beets do not lose their color.

Roasting carrots and onions

While the beets are stewing, heat a small amount of vegetable oil in a pan, put the chopped onion, and then the carrots. Simmer over medium heat for 10-15 minutes.

Mixing vegetables for botvinnik

When all the vegetables are ready, pour stewed carrots and onions, chopped potatoes into a saucepan with beets and pour everything with hot water in an amount of 2 liters.

The amount of water in the soup

Cook soup over medium heat, covered, for 10-15 minutes or until potatoes are cooked through.

Beet leaves in soup

When the potatoes are soft, salt the soup, pepper and add chopped beet leaves. Mix everything, cover and cook for another 5 minutes. Botvinnik is served warm with sour cream. Some people don't really like the beetroot sweetness in the soup, this is easy to fix by drizzling the soup with lemon juice.

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