Vegan Recipe With Beef and Beet Leaves

This Polish inspired, vegan beet greens vegetable soup is a refreshing and nutritious lunch idea, perfect to enjoy in spring and summer. You might also like Polish kohlrabi soup.

Beet greens vegetable soup was one of my favourite soups when I was growing up in Poland.  It tasted tangy but also a little earthy, more so than beetroot soup (which does not contain beet greens).  I loved the mixture of leafy 'bits', cubed root vegetables and herbs.  Mainly parsley and dill, the most widely used herbs in Polish cuisine.

Traditional Polish beet greens soup is usually meat based (most Polish soup recipes are) but today I am sharing a vegetarian version of this classic soup.  I hope you like it.  It's very easy to make and delicious.  And the leftovers taste even better the next day!

If, however, you would like to make this soup with meat use a couple of chicken drumsticks and add them into the pot along with the other ingredients right at the start.

Are beet greens healthy

Yes they are!

It surprises me that, while so many green leafy vegetables, such as chard and kale, are valued for their high nutritional benefits and taste, and are widely available, beetroot is almost always sold without its greens.

Which is a shame as beet greens ('botwinka' in Polish) are very healthy and delicious.  They contain important vitamins, such as A and K, are high in fibre, potassium, magnesium and other minerals.

How to store beet greens

Keep them in the fridge in a paper or plastic bag for up to 3 days.  The leaves wilt quite quickly so try to use them soon after purchase.

Another Polish soup made using beet greens is cold beet soup ('chlodnik'). This soup also uses beets.

Beet Greens Recipe

I was lucky enough the other day to find beetroot with its greens still attached to it and grabbed two large bunches!  I'll be able to cook several dishes with it!  I can cook thisvegetarian borscht using just the beetroot, though I can also make borscht using the beet greens in addition to the beetroot.

Or you can cook this beet top soup, made with lots of vegetables in addition to the beet greens, but without the beetroot (I am saving it for another recipe).  This soup does require a fair bit of chopping but it's really worth it in the end, I promise!  The greens have a slightly bitter, nutty, earthy flavour, which is really delicious in this refreshing spring beet greens soup (remember to use the stems as well as the leaves!).

How to make simple beet greens soup: step-by-step

1. Fry the garlic, onion, celery and leek with the bay leaf, allspice in a little oil for a few minutes stirring often.

2. Add the chopped beet greens, grated carrot, stir and continue cooking for 2-3 more minutes.

3. Stir in the potatoes, pour in approx. 4 cups of water (you can add more later), add seasoning, cover and bring to the boil.  Lower the heat and simmer for about 25 minutes.

4. 20 minutes into cooking stir in chopped herbs.

What herbs and extras go well with vegetarian beetroot leaves soup

This soup typically contains dill and parsley and I am using both.  But you could use just one of these herbs or skip them altogether if you prefer.  Use a bit of tarragon or thai basil if you like.  You could also add a tablespoon of butter into the pot before serving.  This botwinka soup is delicious served with pumpernickel or rye bread.

Top tips

• Rinse the beet leaves thoroughly to get rid of any grit before making the soup.  They can be refrigerated for up to 3 days in a paper or plastic bag.  Though it's best to use them soon after purchase as they wilt quite quickly.
• Use about 4 cups of water to start with and add more if you like later, once your have a better idea of the consistency of this soup.
• Serve with dark hearty bread and a knob of butter (optional). Freeze individual portions in an airtight container for up to 3 months.

More Polish soup recipes

• Polish Vegetarian Dill Pickle Soup (Zupa Ogorkowa)
• Sauerkraut Vegetable Kapusniak Soup
• Polish Borscht Recipe (Christmas)

If you like chunky vegetable soups you might also like red cabbage soup.

Check out also this collection of over 12 creamy vegan soups.

Keep in touch!

How has your beet greens soup turned out for you? Let me know in the comments below, thanks!

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• ▢ beet greens from 4 beets leaves and stems, rinsed thoroughly, finely chopped
• ▢ 1 onion finely chopped
• ▢ 1 very small leek thinly sliced
• ▢ ½ celery stalk finely chopped
• ▢ 1 garlic clove finely chopped
• ▢ 1 medium carrot peeled, grated
• ▢ 4 medium potatoes peeled, cubed
• ▢ 2 tbsp each dill and parsley finely chopped (without the hard stems)
• ▢ 3 tbsp olive oil
• ▢ 1 bay leaf
• ▢ 2 allspice whole
• ▢ ⅔ tablespoon coarse sea salt plenty of pepper
• ▢ 4-5 cups hot water or vegetable stock (omit the salt)

• In a large pot heat up the oil, add the bay leaf, allspice, garlic, onion, leek and celery, stir and cook over a medium heat for 2 minutes stirring often.

• Add the beet greens and carrot and continue cooking for another couple of minutes, stirring occasionally.

• Add the potatoes, seasoning, about 4 cups water (you can add more later) and stir. Cover, bring to the boil, then lower the heat to a simmer and cook for approximately 25-30 minutes. Add the parsley and dill 20 minutes into the cooking.

• Rinse the beet leaves thoroughly to get rid of any grit before making the soup.  They can be refrigerated for up to 3 days in a paper or plastic bag.  Though it's best to use them soon after purchase as they wilt quite quickly.
• Use about 4 cups of water to start with and add more if you like later, once your have a better idea of the consistency of this soup.
• Serve with dark hearty bread and a knob of butter (optional). Freeze individual portions in an airtight container for up to 3 months.

Serving: 1 serving | Calories: 83 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 786 mg | Potassium: 86 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 1956 IU | Vitamin C: 4 mg | Calcium: 16 mg | Iron: 1 mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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Source: https://www.everydayhealthyrecipes.com/beet-greens-vegetable-soup/

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