Follow Us

simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Botwinka: Polish beetroot-leaf-soup

Last Saturday, Mike and I visited Nour al-Barakeh organic products bazaar to get some fresh veggies for the week ahead. It was my introduction to this weekend pop-up market which hosts organic farmers, food and natural cosmetics producers, local artisans and also some local chefs. With its broad selection of greens that are rarely available in Amman, Mujeb Organic Farm was my favourite!

Mike with all the greens that we bought at the Mujeb Organic Farm stall.

Just as we were standing in a queue to pay for our groceries, a lady in front of us asked the cashier to discard leaves of the beets she purchased.
– I’ll take them – I said immediately. Young beet leaves are very hard to get in any Amman grocery. However, in Poland, we are simply crazy about them. Beetroot-leaves-soup is one of my childhood favourites! One of these dishes that you ask your grandma to cook over and over again. Today, I’m sharing it with you.

In Poland, we would usually add sour cream at the end. Since I’ve recently developed an intolerance to dairy, I had to skip it. Mike, however, enjoyed it with a dollop of thick, greek yoghurt (Labneh).

To learn more about Nour al-Barakah market, visit their facebook or read Chelsea’s post on MyAmmanLife.

Also, follow us to learn recipes using locally sourced veggies!!

Yields 4

Botwinka: Polish-beetroot-leaf-soup

15 minPrep Time

35 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 carrots, diced
  • 1.5 l vegetable stock
  • 1/2 kg beetroots with leaves (about 400 g leaves, 100 g beetroots), chopped
  • 200 ml coconut milk (to replace sour cream)
  • 2 garlic cloves
  • 100 g potatoes, diced

Instructions

  1. Throw vegetables into the pot and cover with the stock. Boil covered for about 30 minutes or until carrots and potatoes are tender
  2. Mix in the coconut milk just before turning off the fire.
  3. Serve immediately with a dollop of yoghurt, vegan yoghurt or by itself.
7.6.7
27
http://www.thecuisinecollective.com/botwinka-polish-beetroot-leaf-soup/
ESHA Logo
Calories
220 cal
Fat
1 g
Carbs
51 g
Protein
5 g


Click Here For Full Nutrition, Exchanges, and My Plate Info


Related Posts

Polish pierogi (dumplings) with blueberries

Polish pierogi (dumplings) with blueberries

Blueberries foraging is a family sport in Poland. As a kid, I used to drive with my parents and grandparents to the nearby forest to pick some blueberries. Tiny shrubs carried heaps of little berries that tinted my fingernails for the days after the ‘harvest’. […]

Sri Lanka: 20 minute – okrah curry

Sri Lanka: 20 minute – okrah curry

Sri Lankan Okrah curry, a way to make okrah edible. And when I say edible, I mean it. I have been around the Middle East for quite some time and had a ‘pleasure’ of indulging in the local slimey okrah stews.  Many friends tried to convince me that […]



1 thought on “Botwinka: Polish beetroot-leaf-soup”

  • Great article & thanks for mentioning my blog! Are you guys part of the Vegans of Amman FB group? https://www.facebook.com/groups/vegansofamman/

Leave a Reply


%d bloggers like this: