Polish National Dishes

Barszcz czerwony zabielany z Ziemak: beet soup with mashed potatoes

Barszcz czerwony zabielany z Ziemak is a traditional beet soup from Ziemaki, a village in northeastern Mazowieckie, Poland. It is associated with the Kurpie cultural region. Its defining bowl pairs tangy-sweet red barszcz made with fermented beet kvass and a separate portion of mashed potatoes.

Polish National Dishes
Share
Polish red beet soup with a separate mound of mashed potatoes in the same bowl.
Yield 4 bowls
Serving about 350 ml soup plus a separate 200 g portion of mashed potatoes
Active preparation about 25 minutes
Cooking about 45 minutes
Ingredients ↓
At a glance

Barszcz czerwony zabielany z Ziemak: beet soup with mashed potatoes

Barszcz czerwony zabielany z Ziemak is a traditional beet soup from Ziemaki, a village in northeastern Mazowieckie, Poland. It is associated with the Kurpie cultural region. Its defining bowl pairs tangy-sweet red barszcz made with fermented beet kvass and a separate portion of mashed potatoes.

The local method is deliberately simple: salt and sugar season the beet; wheat flour dissolved in cold water lightly thickens the soup; sour cream mixed with a whole beaten egg gives it a creamy finish. The egg-and-cream mixture is stirred in without a rolling boil so the soup stays smooth. This measured home version follows those defining details while gently heating the liaison to a safe temperature.

Serve the soup and potatoes as separate portions in the same wide bowl, rather than stirring the potatoes into the broth. The soup includes tender grated beetroot and has a light, slightly thick consistency. Only salt and sugar season it, keeping the fermented beet flavor at the center.

Tips for the best result

Tips for the best result

  • Use food-grade bottled fermented beet kvass and follow its label directions after opening.
  • Coarsely grate the beetroot so it cooks evenly and remains visible in the light-bodied soup.
  • Whisk the flour with cold water until completely smooth before adding it to the hot beet broth.
  • Temper the sour cream and beaten egg with hot soup a spoonful at a time to prevent curdling.
  • Use a thermometer to bring the finished egg-containing soup to at least 71°C, then remove it from the heat without boiling.
  • Keep the mashed potatoes in a distinct mound beside the soup in the bowl; that presentation is part of the dish.
Ingredients

Ingredients

Beet soup

  • 600 g fresh red beetroot, peeled
  • 1.2 l itres water
  • 300 ml food-grade fermented beet kvass
  • 4 g fine salt
  • 15 g granulated sugar
  • 20 g plain wheat flour
  • 80 ml cold water
  • 150 g sour cream
  • 1 l arge egg, about 50 g without shell

Mashed potatoes

  • 800 g floury potatoes, peeled
  • 2 l itres water
  • 6 g fine salt for the potato water; most is discarded
  • A little reserved hot potato water for mashing, as needed
Method

Method

Directions

  1. Cook the beetroot.Coarsely grate the peeled beetroot into a covered soup pot. Add 1.2 litres water, 4 g salt and the sugar. Bring to a boil, then cover and simmer until the beet is tender, about 25–30 minutes. Do not add other seasonings.

  2. Boil the potatoes.While the beet cooks, put the peeled potatoes in a separate pot with 2 litres water and 6 g salt. Bring to a boil and cook until a knife slides easily into the center, about 20–25 minutes. Drain, reserving a little of the hot cooking water, and keep the potatoes warm.

  3. Add the beet kvass.Stir the fermented beet kvass into the tender beet broth. Warm the soup back to a gentle simmer; avoid a hard boil so the fermented flavor stays bright. Taste for a balanced tangy-sweet beet flavor without adding spices.

  4. Thicken the soup.Whisk the flour with 80 ml cold water until smooth. Stir the slurry into the simmering soup and cook gently for 3–5 minutes, stirring, until lightly thickened and no raw-flour taste remains.

  5. Mash the potatoes separately.Drain the potatoes and mash them coarsely with only enough reserved hot cooking water to make a fluffy mash. Keep them separate from the soup; do not stir them into the beet broth.

  6. Finish with sour cream and egg.Beat the whole egg in a small bowl and whisk in the sour cream. Slowly whisk several spoonfuls of hot soup into this mixture to temper it. Remove the pot from direct heat and stir in the liaison. Return to low heat, stirring constantly, until a thermometer reads at least 71°C. Do not let the soup boil.

  7. Serve.Ladle about 350 ml barszcz into each of four wide bowls and place a separate mound of mashed potato beside it. Serve promptly while hot.

Nutrition and allergens

Nutrition and allergens

  • Energy340 kcal
  • Carbohydrate59 g
  • Protein10 g
  • Fat8 g
  • Fibre8 g
  • Sodium650 mg
  • Allergenswheat/gluten, milk and egg

Approximate values per bowl, including one quarter of the soup and mashed potatoes: - Energy: 340 kcal - Carbohydrate: 59 g - Protein: 10 g - Fat: 8 g - Fibre: 8 g - Sodium: 650 mg - Allergens: wheat/gluten, milk and egg Nutrition is estimated and varies with the beet kvass brand, sour-cream fat level and how much salt remains in the potatoes after draining. Most potato-water salt is discarded.

Nutrition and allergens

Nutrition and allergens

Serving, storage and reheating: Serve in a single wide bowl with the creamy beet soup and mashed potato as separate portions. Keep the seasoning restrained: salt and sugar in the soup let the sour beet kvass remain noticeable.

Serving, storage and reheating: Refrigerate leftovers in shallow containers within 2 hours at or below 4°C. Use within 2 days. Reheat gently to 74°C, stirring so the soup warms evenly; avoid boiling after reheating to protect its creamy texture. Do not leave the soup at room temperature for more than 2 hours, or more than 1 hour above 32°C.

Serving, storage and reheating: You can boil and mash the potatoes shortly before serving. The beet soup base can be made ahead through the flour-thickening step and refrigerated promptly. Reheat it until hot, then prepare and temper the sour-cream-and-egg liaison just before serving; gently bring the finished soup to 71°C without boiling.

Approximate values per bowl, including one quarter of the soup and mashed potatoes: - Energy: 340 kcal - Carbohydrate: 59 g - Protein: 10 g - Fat: 8 g - Fibre: 8 g - Sodium: 650 mg - Allergens: wheat/gluten, milk and egg

Nutrition is estimated and varies with the beet kvass brand, sour-cream fat level and how much salt remains in the potatoes after draining. Most potato-water salt is discarded.

Frequently asked questions

Frequently asked questions

Is this the same as clear Polish barszcz?

No. This version is a slightly thickened beet soup finished with sour cream and whole egg, served with mashed potatoes. Clear barszcz is not thickened or finished this way.

Do I mix the mashed potatoes into the soup?

No. Serve them beside the soup in the same bowl as a distinct portion, as described for the Ziemaki dish.

Can I add bay leaf or allspice?

This traditional version uses only salt and sugar to season the beet soup. Other spices would change its documented local character.

To finish

To finish

  • Simmer beetroot with salt and sugar, add fermented beet kvass, then lightly thicken with a cold-water flour slurry.
  • Finish with tempered sour cream and whole egg, and serve beside a separate mound of mashed potato.
Polish National Dishes

Polish National Dishes

Open →
Golden Polish Czernickie pierogi, pan-browned half-moon dumplings with pork, buckwheat and fried-onion filling.
Polish National Dishes

Czernickie pierogi: Mazovian pork and buckwheat dumplings

Czernickie pierogi are large, soft half-moon dumplings associated with Czernice Borowe in Poland’s Mazovian region. Their defining filling combines cooked minced meat, often pork shoulder, with cooked buckwheat and onion fried in fat. The dough is made with wheat flour, egg yolks, oil and warm water; a pinched, crimped seam gives each dumpling its characteristic edge.

Open →
A serving of „Żurek po krakowsku: Kraków-style sour rye soup“ in a close food photograph.
Polish National Dishes

Żurek po krakowsku: Kraków-style sour rye soup

Żurek po krakowsku is a Kraków-style soup built on żur, a fermented rye starter with a mild, gently sour character. Poland’s traditional-product listing identifies the Kraków product as a ready rye starter rather than a single complete soup formula. Regional descriptions connect the starter with soup made with smoked meat or sausage and served with potatoes or egg. This recipe turns those elements into a measured six-bowl meal.

Open →
A serving of „Żur rzeszowski: Podkarpackie sour rye soup with dried mushrooms“ in a close food photograph.
Polish National Dishes

Żur rzeszowski: Podkarpackie sour rye soup with dried mushrooms

Żur rzeszowski is a regional sour rye soup from the Rzeszów area of Podkarpackie, southeastern Poland. It is listed on Poland’s List of Traditional Products, whose description highlights a medium-thick, pourable soup with a light grey, creamy-grey appearance, visible dark dried mushrooms and a mild sour taste with a clear mushroom aroma. The listing dates to 2007 and describes traditions shared by Rzeszowiacy and Lasowiacy communities.

Open →