Zupa Buraczkowa

Zupa Buraczkowa (Polish Beetroot and Potato Soup)

A classic Polish vegetable soup that celebrates the earthy sweetness of beetroots balanced against tender potatoes and a tangy, aromatic broth. It is most often finished with a squeeze of lemon or a splash of fermented beet juice for that signature rosy brightness.

Prep

15 min

Cook

40 min

Total

55 min

Serves

4-6

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) raw beetroots, fresh, scrubbed
• •400 g (14 oz) waxy potatoes, such as Yukon Gold or Polish salad potatoes
• •1 large carrot
• •1 medium parsley root, or 1 small celery root if unavailable
• •1 medium onion
• •30 g (2 tbsp) butter
• •1.5 L (6 cups) water or light vegetable stock, traditionally water; Polish stock if richer broth is desired
• •2 tbsp lemon juice, or 1-2 tbsp kwas burakowy (fermented beet juice) for traditional tang
• •1 tsp salt, plus more to taste
• •0.5 tsp ground black pepper
• •1 bay leaf bay leaf
• •15 g (0.5 oz) fresh dill, or flat-leaf parsley, finely chopped
• •4 slices crusty rye bread or sour rye soup bread, for serving, optional

Steps

1. 1 Peel the beetroots and potatoes. Cut the beetroots into thin matchsticks or 2 cm (3/4 inch) cubes and the potatoes into 2 cm (3/4 inch) cubes. Peel and dice the carrot, parsley root, and onion.
2. 2 In a large pot, melt the butter over medium heat. Add the onion, carrot, and parsley root and sauté for 4-5 minutes until softened and lightly golden.
3. 3 Add the beetroots and stir to coat in the butter. Pour in the water or stock, add the bay leaf, salt, and pepper, and bring to a boil.
4. 4 Reduce the heat and simmer for 15 minutes, then add the potatoes and continue simmering for another 15-20 minutes, until the beets and potatoes are tender when pierced with a knife.
5. 5 Stir in the lemon juice (or fermented beet juice). Taste and adjust seasoning - the soup should be pleasantly tangy and the beet flavor pronounced.
6. 6 Remove the bay leaf. Ladle into bowls and finish with a generous shower of fresh dill or parsley. Serve hot with a slice of rye bread on the side.
7. 7 Doneness cue: potatoes and beetroots should be fully tender but not falling apart; a knife should slide in with no resistance.