botwinka recipe
1 bunch of beetroot leaves
1 liter of water
borscht essence (hard to come by) or replace half of the water with clear borscht
salt, pepper
a small bunch of dill
hard boiled eggs
sour cream

rinse and cut into small pieces beetroot leaves and stems
cook in water / water with borscht until soft and tender, about 15 minutes
add salt and pepper to taste, then toss in chopped dill
serve hot or cold with a teaspoon of cream and an egg cut into cubes
for a very polish version: serve with potato puree eaten with a spoon : )


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