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Zupa Buraczkowa

Zupa Buraczkowa is one of the classic dishes in the vegetable soup tradition of Poland. ยท Poland

โ˜… 4.2
Last updated Aug 14, 2026 · Reviewed by the WhatWhereVacay editorial team

Zupa Buraczkowa is one of the classic dishes in the vegetable soup tradition of Poland.

About Zupa Buraczkowa

Zupa Buraczkowa is one of the classic dishes in the vegetable soup tradition of Poland. It is typically made with potatoes.

๐Ÿ›๏ธ History & Culture

Zupa Buraczkowa, a hearty beetroot soup from Poland, has roots in the country's long tradition of cultivating beets, which have been a staple in Slavic cuisine for centuries. Its exact origin is not precisely documented, but it evolved as a home-style alternative to the more famous barszcz, typically made with fresh beets rather than fermented ones, and often thickened with potatoes. Regional variations abound: some versions are clear and light, while others are enriched with sour cream, dill, or even mushrooms, depending on local customs and seasonal availability.

This soup holds a special place in Polish culinary culture, frequently served as a comforting everyday meal and also appearing on festive tables, particularly during Christmas Eve supper in some households. It reflects the resourcefulness of Polish home cooking, turning simple root vegetables into a nourishing dish that warms both body and spirit. While it may not carry the formal symbolism of other national dishes, Zupa Buraczkowa is a beloved expression of Polish hospitality and the enduring connection to the land.

๐Ÿณ How to make Zupa Buraczkowa

AI-assisted, not kitchen-tested

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 sautรฉ 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.
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Ingredients
Steps

Zupa Buraczkowa โ€” frequently asked questions

What is Zupa Buraczkowa?

Zupa Buraczkowa is one of the classic dishes in the vegetable soup tradition of Poland. It is typically made with potatoes.

What is Zupa Buraczkowa made of?

Zupa Buraczkowa is made with potatoes.

Where does Zupa Buraczkowa come from?

Zupa Buraczkowa comes from Poland. Zupa Buraczkowa, a hearty beetroot soup from Poland, has roots in the country's long tradition of cultivating beets, which have been a staple in Slavic cuisine for centuries.

Where can I eat Zupa Buraczkowa?

In Polish kitchens, this home-style beetroot soup appears most often on weekday autumn lunches, served steaming with dark rye bread and a halved boiled egg.

How do you make Zupa Buraczkowa?

Making Zupa Buraczkowa at home takes about 15 minutes of prep and 40 minutes of cooking. The recipe on this page serves 4-6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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