- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1/2 celery roots (celeriac), peeled and cubed
- 1 leek, sliced
- cold water to cover
- 5 beets with leaves and stems - beets peeled and chopped, leaves sliced
- 3 potatoes, diced
- 1 cube vegetable bouillon
- 1 tablespoon white sugar
- 1 dash lemon juice, or to taste
- salt and pepper to taste
- 3 tablespoons heavy cream
- 2 tablespoons all-purpose flour
- 3 eggs, hard boiled
- 1 tablespoon chopped fresh dill, plus more for garnish
- 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.
- 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.
- Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.
04/23/2018
recipepes.com
Botwinka (Polish Vegetable Soup with Beet Greens), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
