Botwina, or young leaves, stems and roots of beetroot are a real delicacy of spring and summer Polish cuisine. You can prepare it in many ways, but it is most often served in the form of soup. During cooking, many housewives encounter a problem – How to make Botwinka keep her unique, intensely red color? We suggest.
Let’s start with Why is it worth eating a beetroot? First of all, it is not only very tasty, but also full of extremely valuable, health -promoting properties – it can be safely said that the same health on a plate.
Botwinka Contains B vitamins, as well as vitamin A, K and C. There are also valuable minerals such as Iron, calcium, magnesium or potassium.
So it is worth consuming as many beetroots as possible during the season, because it can realistically support the body at many levels. It has deacidifying effects, besides, it supports the circulatory system and has anti -inflammatory properties. If we add to this the fact that it is low in calories, then people who care about the line will also be interested in it.
The soup from this vegetable is therefore not only very healthy, but also looks effective. However, it is easy to spoil her appearance when we do not know What to do so that Botwinka does not lose color during cooking. Fortunately, there are ways recommended by experienced chefs.
The first, basic principle when preparing beetroot is simple – you need to take care of the right, not very long cooking time. Long cooking is the enemy of the unique color of this soup. Young beets and leaves are best thrown into the decoction for the last few minutes of cooking. Then they will soften, but they will not lose color.
Such a soup also requires an acidic addition – it will skillfully turn up the taste, but also help to keep color. It can be, for example, a bit of lemon juice or apple cider vinegar. Natural juice made of pickled beets will also work well.
Source: NowowoPuje.pl
