Polish Beetroot Soup (Barszcz Czerwony) is one of the most famous soups you can make. In Poland, we enjoy many different varieties of this soup, depending on the occasion. This recipe outlines a basic beetroot soup with the addition of kvass and vegetable broth as a base. It’s perfect for Christmas time, especially when accompanied by homemade Uszka - small mushroom dumplings. Smacznego!
The preparation of the soup begins with a good broth base; you can use vegetarian or chicken according to your preference. The addition of Beetroot Kvass (Fermented Beetroot starter) is optional, but it brings a depth of flavour that is unique, making the dish much more complex and delicious. Barszcz is the first thing served on Christmas Eve, and my guide to Polish food lays out the rest of the Wigilia table.
“As an Amazon Associate I earn from qualifying purchases.”
Pin itPolish Beetroot Soup Explained
What is Polish Red Borscht?
Polish Red Borscht, or Barszcz Czerwony, is one of the most much-loved soups in Polish cuisine, celebrated for its vibrant colour, earthy flavour, and versatility. This tangy beetroot-based soup holds a special place in Polish hearts and kitchens, enjoyed throughout the year with a variety of accompaniments tailored to different occasions.
During Christmas, it’s traditionally served as a clear soup, often paired with uszka (small mushroom-filled dumplings), creating a light yet deeply flavourful dish perfect for the festive table. At other times, it can be enjoyed with hearty sides like krokiety (crispy crepes filled with mushrooms or meat) or as a comforting standalone meal with a slice of crusty rye bread.
The flavour of red borscht is lifted by the use of fermented Beet Kvass, which adds a tangy depth and complexity. Whether served as a festive dish or a warming everyday soup, Polish Red Borscht is a true culinary gem that captures the essence of Poland’s rich food culture.
What to use as a base for the Polish Beetroot Soup?
Good broth is a good start, at my household we usually prepare Polish Chicken Soup called “Rosół” as a base for delicious Borscht. You can use vegetarian broth as well. Simply add to your pot two chopped carrots, two diced onions, few garlic cloves, some celery and water to cover, simmer for one hour with a lid on top, season with salt and pepper (We use Vegeta or Kucharek seasoning as well).
For the chicken version you can use legs or the whole corpse, the principle is the same. You can intensify the flavour by cooking without lid and reducing the liquid and that works well if you prepare a bigger batch.
Beetroot Kvass: The Flavour Enhancer
To enrich you beetroot soup I recommend you to add some Beetroot Kvass. This lacto-fermented beverage is a great way to add complexity and sourness to your soup. It takes around a week to prepare it but it is very simple process. You can also drink it on its own for a range of health benefits especially to boost your gut bacteria.
What goes well with Polish Beetroot Soup?
So this time of year we prepare it with Uszka - small pierogi filled with fried onions, white mushrooms and wild mushrooms like Porcini or Boletus. We also serve it in a cup as a side for Krokiety (Polish Croquettes filled with mushrooms and sauerkraut). On other occasions it can be served with boiled diced potatoes topped with a dollop of sour cream and dill or parsley. We also prepare spring time version prepared with the stems of Beetroot called “Botwinka”. I also love to drink it on its own as there is nothing that warms you up better on a cold autumn evening.
Recipe Card for Polish Beetroot Soup (Barszcz Czerwony)
Polish Beetroot Soup (Barszcz Czerwony)
Ingredients:
Ingredients for Borscht:
- 6.5 cups Vegetable Broth - (1.5L) You can use chicken broth as well
- 1.1 lbs Beetroot - (500g) Peeled and sliced
- 2.1 cups Beetroot Kvass - (500ml) You can purchase ready made or prepare your own. It is an optional ingredient.
- 2 Bay leaves
- 5 All Spice Berries
- 1 tbsp White Wine Vinegar
- 1 tsp Sugar - to taste
- Black pepper & salt - to taste
Instructions:
- Peel the beetroots and slice them thinly. If you are using homemade Beetroot Kvass, ensure it's prepared ahead of time.
- In a large pot, bring the vegetable or chicken broth to a boil. Add the sliced beetroots, bay leaves, and all spice berries to the pot. Reduce the heat and let it simmer for about 30 minutes or until the beetroots are tender.
- Once the beetroots are tender, use a slotted spoon to remove them along with the bay leaves and all spice berries from the soup.
- If you are using beetroot kvass, stir it into the soup at this stage.
- Add white wine vinegar, sugar, salt, and black pepper to taste. Stir well and let it simmer on very low heat for an additional 5 minutes.
- Depending on the occasion, serve the borscht with Uszka z Grzybami (Polish mushroom dumplings), a boiled egg, cream, potatoes, Krokiety (Polish croquettes), or enjoy it on its own. Garnishing with fresh parsley or dill and a dollop of sour cream can also enhance the flavor and presentation of the dish.
Nutrition:
FAQ for Polish Beetroot Soup
What is barszcz czerwony?
A clear, deep-red Polish beetroot soup with a sweet-and-sour flavour, often served at Christmas with uszka (little dumplings).
How do I keep the colour bright red?
Add a splash of lemon juice or vinegar - the acid keeps the beetroot vivid red and stops it turning brown.
Clear soup or creamy?
This is the clear version, usually drunk from a mug or served with dumplings. A creamy version (barszcz zabielany) exists too.
Can I make it ahead?
Yes, the flavour deepens overnight. Reheat gently without a hard boil to keep the colour and clarity.
Why did my barszcz lose its bright red colour?
A hard, rolling boil dulls the ruby colour and flattens the flavour - keep it at a gentle simmer. Starting the meat in cold water and heating it slowly also draws out flavour without clouding the soup.
Is this the same as Christmas Eve barszcz?
Not quite. This is the everyday version, made without a fermented starter. The Wigilia (Christmas Eve) barszcz is built on a rye-and-beet zakwas and served clear with little uszka dumplings.
Pin itMore recipes you’ll like
- For something lighter and greener, try my Spring Vegetable Soup with Peas, Asparagus & Dill
- Another Polish classic with a sour edge: Żurek (Sour Rye Soup)
- For a hearty everyday bowl, try my Krupnik (Polish Barley Soup)
- If you love beetroot as much as I do, try my Beetroot Cured Salmon (Gravlax)
- A Christmas Eve essential - it also features in my Must-Try Polish Christmas Dishes roundup
A Few Words from the Chef
Barszcz is the one I have loved longest. On Christmas Eve it is always the first thing to reach the table, before anything else, and that is exactly how I remember it as a child. I like it two ways: ladled over uszka, or simply drunk from a cup held in both hands while everyone waits for the rest of the meal to appear.
The best barszcz I make starts with a fermented beetroot base rather than a stock cube, and these days I grow my own beetroot for it. That is the part that surprised me most. Home-grown beets have none of the earthy bitterness the supermarket ones can bring, and the soup tastes cleaner and sweeter for it. If you have a patch of garden, put in a row of beetroot and taste the difference yourself. Smacznego!
Follow my Culinary Journey
New recipes in your inbox, plus food & farm photography from my kitchen and allotment.