Recipe for: Beetroot Soup with Goat Cheese and Arugula - photo 1
← Recipes

Recipe for: Beetroot Soup with Goat Cheese and Arugula

Spicy I'm not hungry Soups 90 min Medium 0 views ~37.57 PLN - (0)
Rate:
(0)
Start Cooking

Description

Beetroot cold soup is a light summer dish served cold: a velvety base made from young beets and beet greens, enriched with buttermilk for a delicate tanginess, served with spicy arugula and creamy goat cheese. The dish combines the classic Polish cold soup with spring herbs (dill, chives) and a modern twist in the form of arugula and oil. Perfect as an appetizer before grilling, a light lunch on hot days, or an elegant starter at a summer gathering. Visually appealing with its intense pink color, green accents from the herbs, and white pieces of goat cheese.

Ingredients Used

Ingredients (14)

Servings:
4
  • Botwinka 2 bunch (~600 g)
  • Vegetable broth 800 ml
  • Buttermilk 500 g
  • Potatoes 2 pcs (~300 g)
  • Garlic 2 clove (~10 g)
  • Lemon 0.8 pcs (~60 g)
  • Goat cheese 120 g
  • Arugula 80 g
  • Olive oil 30 ml
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Chives 0.3 bunch (~30 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Cucumber 0.5 pcs (~150 g)
💰 Estimated dish cost: ~37.57 PLN (9.39 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash the beet greens thoroughly. Separate the roots (beets) from the leaves and chives/dill. Dry the roots, peel them thinly with a knife or a small peeler, and cut them into even cubes about 1–1.5 cm. Coarsely chop the leaves (remove very tough stems if present).

Ingredients: Botwinka
Use a cutting board and a sharp chef's knife that is 18–20 cm long. If the young beet greens are very young, you don't need to peel the roots — just scrub them. When cutting, try to make even pieces so they cook evenly.

Cooking potatoes

2

Peel the potatoes, cut them into pieces about 2–3 cm in size (you can also cook small young potatoes whole). Place them in a pot with cold water, add 3 g of salt, and bring to a boil over medium heat. Cook for 12–15 minutes from the moment of boiling, until a fork easily goes into the potato.

Ingredients: Salt
Use a pot with a diameter of 18–20 cm. Check with a fork — the potato should be soft but not falling apart. Drain, cool, and cut into cubes for decoration.

Cooking the roots of beet greens

3

In a larger pot, place the chopped beetroot roots and pour in 800 ml of vegetable broth to cover the vegetables. Add 2 g of salt. Bring to a boil, reduce the heat, and cook for 12–15 minutes until the roots are tender (check with a fork). After cooking, drain but keep 250 ml of the hot broth — cool it quickly in ice or in the refrigerator.

Ingredients: Botwinka, Vegetable broth, Salt
Use a medium pot and lid to prevent the broth from evaporating too much. If the broth becomes intensely colored, that's normal — it's the color of the beets. Reserve warm broth to thin the cold soup before mixing.

Blending the base

4

In the blender, place the cooled chopped beetroot roots, pour in 400 ml of buttermilk and 250 ml of cooled reserved broth. Add the juice of a whole lemon, garlic (2 cloves evenly), half of the chopped dill, and half of the chives. Blend on high speed for 30–60 seconds until the mixture is smooth and creamy. Taste and season with salt and pepper to your liking (start with 2–3 g of salt and 1 g of pepper).

Ingredients: Botwinka, Buttermilk, Vegetable broth, Lemon, Garlic, Dill, Chives, Salt, Black pepper
Use a blender or an immersion blender with a tall bowl. If the mixture is too thick, add the remaining buttermilk or a bit of cold broth, one spoonful at a time. The cold soup should have a slightly thin but velvety consistency.

Finishing the cold soup

5

Add finely chopped beet greens (use about half of the leaves) to the blended base and gently mix with a spoon — the leaves should remain distinct, not break down into a paste. Season to taste with lemon juice or salt if needed. Cover and chill in the refrigerator for 60 minutes (you can also chill for 30 minutes and serve immediately, but the full flavor develops after chilling).

Ingredients: Botwinka, Lemon, Salt, Black pepper
Use a large mixing bowl (at least 2 liters). If you prefer a very smooth cold soup, you can blanch the leaves for 10 seconds and quickly cool them, but I recommend adding them raw for color and texture.

Preparation of toppings

6

Cut the cooled boiled potatoes into small cubes and prepare the arugula: rinse the leaves and dry them in a salad spinner or with a paper towel. Crumble the goat cheese by hand into small pieces. If you are using cucumber (optional), dice it finely and drain excess water.

Ingredients: Arugula, Goat cheese, Cucumber
Use a wide-bladed knife and a large cutting board. Keep the arugula in the fridge until the last moment to keep it crisp. Crumble the goat cheese with your fingers directly over the bowl.

Assembly and serving

7

In the chilled bowls, first place a handful of arugula (20 g per serving), then pour in the cold soup so that it covers the leaves. Evenly distribute the potato cubes, crumbled goat cheese, and the remaining chopped dill and chives on top. Drizzle lightly with olive oil (about 1 teaspoon per serving) and freshly ground pepper. If desired, add a wedge of lemon for serving.

Ingredients: Arugula, Goat cheese, Olive oil, Dill, Chives, Black pepper
The best dish is a shallow soup bowl with a diameter of 18–22 cm; the cheese will nicely contrast with the colors of the cold soup. Drizzle the oil just before serving to preserve its aroma.

Additional tips

8

Before serving, taste one last time: if the cold soup is too intense, dilute it with a small amount of buttermilk or cold broth; if it is too bland — add lemon juice and a pinch of salt. Additionally, you can add cucumber for crunch or a few roasted sunflower seeds for texture.

Ingredients: Buttermilk, Vegetable broth, Lemon, Cucumber
If you don't have buttermilk, substitute it with kefir or natural yogurt diluted with water. Do not blend the leaves for too long — they should remain green and not overcooked.

Fun Fact

💡

Chilled soups have a long tradition in Central and Eastern Europe; young beets (botwinka) were already valued in rural cuisine for their quick preparation and intense color, and the addition of herbs enhanced the aroma without the need for heavy sauces.

Best for

letni obiad przystawka na przyjęcie piknik po grillowaniu

Tips

🍽️ Serving

Serve very chilled (after 60 minutes in the fridge). Crumble the cheese just before serving to prevent it from getting soggy. Arugula can be served separately for guests who want to add more. A light, dry bread or thin toasts with olive oil pairs well with the cold soup.

🥡 Storage

Store the cold soup in an airtight container in the refrigerator for up to 48 hours. Before serving again, stir and possibly add a bit of buttermilk or cold broth, as it will thicken over time. Freezing is not recommended due to the change in consistency of the buttermilk and leaves.

📸 Cooked by the community

Log in to add a photo
Add a photo of the finished dish

After moderator approval, you will receive 10 experience points.

🍲

No one has added a photo yet. Be the first!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Sour rye soup with white sausage 90 min

Sour rye soup with white sausage

Soups
Horseradish soup with beets 45 min

Horseradish soup with beets

Soups
Pasta soup with green peas 25 min

Pasta soup with green peas

Soups
Chilled Young Beetroot Soup 20 min

Chilled Young Beetroot Soup

Soups
Cucumber and Dill Cold Soup with Young Cheese 60 min

Cucumber and Dill Cold Soup with Young Cheese

I'm not hungry
Grilled toast with cottage cheese and fresh radish 35 min

Grilled toast with cottage cheese and fres...

I'm not hungry

Recipe Categories

I'm not hungry
I'm not hungry in: For Kids

Not hungry? Light snacks and drinks for those without an appetite. Fruit and vegetable smoothies - liquid vitamins that are easy to drink. Broths and light soups - warming without weighing down the stomach. Fruit salads - refreshing and easy to digest. Teas and infusions - hydration with a touch ...

See all recipes in this category
Soups
Soups in: Easter

Soups are an essential element of the Easter menu, often served as the first course. The most popular are sour rye soup and white borscht, which have their deep traditions.

See all recipes in this category
Advertisement