Botwinka: Beet Greens Soup with Egg and Potatoes

Ingredients

• 1 bunch włoszczyzna (it’s a vegetable set: 3-4 carrots, 2-3 parsley roots, 1/3 -1/2 celery root, 1 leek)
• 1 tablespoon canola oil, can be substituted with olive oil
• 1 lb (450-500 g) veal bones and meat scraps, preferably lean
• 3 bay leaves, dried
• 4 allspice berries
• 1-2 twigs fresh lovage; optional
• 2 bunches young beets with greens (approx. 1.1-1.3 lb, 500-600 g)
• 2 tablespoons butter
• 1/8 teaspoon salt; for seasoning
• Black pepper, ground; for seasoning
• Pinch of sugar, for seasoning
• Lemon juice, for seasoning
• 12 small baby potatoes
• 4 eggs
• 3.5 oz (100 g) bacon rashers; optional
• 1/2 bunch fresh dill
• 1/2 bunch fresh chives; can replace with spring onions

Instructions

1. 1

   Peel all w?oszczyzna veggies, chop them roughly.

2. 2

   In a heavy-bottomed cooking pot, heat up a...: In a heavy-bottomed cooking pot, heat up a tablespoon of high-quality canola oil. Add peeled vegetables, and let them brown for a bit.

3. 3

   Add veal bones and meat scraps, bay leaves,...: Add veal bones and meat scraps, bay leaves, allspice berries and lovage. Pour in 2 quarts (roughly 2 litres) of water, and bring to a boil. Reduce the heat and simmer on medium-low for an hour.

4. 4

   Strain the broth. Discard the vegetables or keep...: Strain the broth. Discard the vegetables or keep them for sa?atka jarzynowa. Separate the veal meat off the bones, keep it aside for serving with the soup (or use it for something else, e.g. pierogi filling).

5. 5

   As you wait for the broth to cook,...: As you wait for the broth to cook, hard-boil 4 eggs. Alternatively, you can poach or fry them (sunny-side up).

6. 6

   Cook (or roast) the potatoes until soft.

7. 7

   Fry the bacon until golden, and set aside.

8. 8

   Thoroughly wash the beets (with their greens) under...: Thoroughly wash the beets (with their greens) under cold running water.

9. 9

   Cut off the beetroots, peel and grate them...: Cut off the beetroots, peel and grate them using the largest holes of a box grater. Chop the leaves finely, set aside.

10. 10

    In a deep skillet, melt 2 tablespoons of...: In a deep skillet, melt 2 tablespoons of butter, add grated beetroot, sautée for 5 minutes until soft. Add in beet greens, sautée them for a little while until soft.

11. 11

    Combine the veal broth with sautéed beets and...: Combine the veal broth with sautéed beets and beet greens, cook together for 5 minutes on low heat. Season generously with salt, a generous pinch of sugar and black pepper, as well as a solid squeeze of lemon juice.

12. 12

    Divide the soup equally between bowls or soup...: Divide the soup equally between bowls or soup plates. Add the garnishes: quartered baby potatoes, hard-boiled eggs (halved), chopped herbs (dill and chives), and fried bacon rashers.

13. 13

    Finish off with a sprinkle of salt and...: Finish off with a sprinkle of salt and freshly ground black pepper. Serve immediately.