Red Beet Soup Polish Style (Botwinka)

Ingredients

• 500 g red beets
• 300 g waxy potatoes
• 100 g Celery Root
• 1 onion
• 30 g Butter
• 1 l vegetable broth
• Salt
• Pepper
• 1 bay leaf
• 150 ml Heavy Cream

Instructions

1. 1.

   Peel, wash and cube the red beets, potatoes, and celery root. Wash the beet leaves, discard the stems, dry them, and cut into strips except for a few to use as garnish. Peel and finely chop the onion; sauté it in a pot with melted butter until translucent.

2. 2.

   Add the cubed red beets, potatoes, and celery root; stir briefly before adding the broth. Season with salt, pepper, add the bay leaf, and simmer over medium heat for 20 minutes. Five minutes before the end of cooking, add the beet leaf strips and cream and let it continue to cook.

3. 3.

   Remove the bay leaf, taste the soup again, and ladle into preheated bowl(s). Garnish with the remaining beet leaves. Serve with boiled eggs if desired.