Dinner · 45 min · polish

Botwinka

This is the kind of Polish dinner you’ll make on repeat — young beets with greens and potatoes, 45 minutes, big payoff. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 bunches Young beets with greens
• 2 Potatoes
• 1 Carrots
• 6 cups Vegetable stock
• 1/2 cup Sour cream
• 2 Eggs
• 1/4 cup Dill
• 1/2 Lemon

Steps

1. Separate the beet greens from the roots; chop the greens and dice the roots.
2. Simmer the roots, potatoes, and carrot in the stock 15 minutes until tender.
3. Add the chopped greens and stems; cook 5 minutes until just wilted and vivid.
4. Season with salt and lemon juice; botwinka should be fresh and lightly sour.
5. Swirl in the sour cream off the heat for a blushing, silky broth.
6. Serve with halved eggs and dill; the first soup of spring.

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