MenuMenu

Polish beetroot soup with potato babka

Polish beetroot soup with potato babka

Creamy kefir and buttermilk blend with finely grated beetroot, crisp radishes and fresh herbs for a vibrant, probiotic-rich soup. Served alongside warm potato babka – a savoury Polish potato cake with bacon, sausages and aromatic spices – this traditional combination creates a satisfying, culturally rich meal that celebrates Eastern European cooking.

Prep: 25 mins
Cook: 20 mins
(plus 1-1½ hrs baking)
Serves: Serves 4
Dietary: Nut-free, Pregnancy-friendly
Polish beetroot soup with potato babkaBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score C rating
This Polish beetroot soup with potato babka scores a Nutri-Score of C, reflecting moderate nutrition from probiotic dairy, fibre-rich beetroot and potatoes alongside protein from eggs, bacon and sausages.

The beetroot soup provides approximately 280 kcal per serving with 12g fat, 28g carbohydrates, 18g sugars, 6g fibre and 14g protein.

Equipment

Ingredients

For the beetroot soup

  • 500ml/18fl oz kefir
  • 500ml/18fl oz buttermilk
  • 500g/1lb 2oz cooked beetroot, finely grated
  • 6 radishes, chopped
  • 1 chives bunch, chopped
  • 3 spring onions, chopped
  • 1 lemon, juice only
  • 50–100ml/2–3½fl oz white wine vinegar
  • salt and freshly ground black pepper

To garnish

  • 1 tbsp sour cream
  • 1 tbsp chopped dill
  • 1 hard-boiled free-range egg
  • ¼ cucumber, thinly sliced

For the potato babka

  • 2 tbsp olive oil
  • 150g/5½oz smoked streaky bacon, diced
  • 2 Polish sausages, diced
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2kg/4lb 8oz floury potatoes, peeled
  • 60ml/2fl oz whole milk, plus extra if needed
  • 1–2 tbsp plain flour
  • 1–2 medium free-range eggs
  • 1 tsp marjoram
  • 1 tsp caraway seeds
  • 1 tsp fresh thyme leaves
  • 2 tbsp melted butter
  • butter, for frying, optional
  • salt and freshly ground black pepper

To serve

  • 4 tbsp sour cream
  • 2 tbsp chopped chives or dill
  • 4 pickled gherkins
  • 4 tbsp apple sauce
  • 1 Polish sausages, cooked

Customise

  • Swap kefir for Greek yoghurt thinned with water if unavailable in your supermarket
  • Use cooked ham or kielbasa instead of Polish sausages in the potato babka
  • Add fresh dill or parsley to the beetroot soup for extra herbal freshness
  • Replace floury potatoes with Maris Piper or King Edward for the best babka texture
  • Serve the Polish beetroot soup with rye bread or pumpernickel instead of potato babka

Method

  1. Make the beetroot soup (15 mins + chilling)
    Mix the kefir and buttermilk in a large bowl until well combined. Add the finely grated cooked beetroot, chopped radishes, chives and spring onions. Stir well to distribute all the ingredients evenly throughout the creamy base.
  2. Season and chill the soup (5 mins)
    Season with salt and freshly ground black pepper, then add the lemon juice and white wine vinegar. Taste and adjust the seasoning – the soup should be tangy and refreshing. Cover and chill in the fridge until ready to serve. This Polish beetroot soup tastes best when well chilled.
  3. Prepare the babka ingredients (15 mins)
    Preheat the oven to 180C/160C Fan/Gas 4. Grease a loaf tin with butter. Heat the olive oil in a frying pan, add the diced bacon and Polish sausages, and fry until crisp and cooked through. Remove from the pan and set aside on kitchen paper.
  4. Cook the aromatics (5 mins)
    Add the finely diced onion and crushed garlic to the same pan. Fry over medium heat until soft and translucent, about 4–5 minutes. Do not let them colour too much. Set aside with the bacon and sausages.
  5. Prepare the potatoes (10 mins)
    Grate the peeled floury potatoes using the coarse side of a grater. Place the grated potatoes in a clean tea towel or muslin cloth and squeeze out as much liquid as possible – this is crucial for a firm potato babka. Put the drained grated potatoes in a large bowl.
  6. Mix the babka batter (5 mins)
    Add the milk, plain flour, eggs, marjoram, caraway seeds, thyme leaves, cooked bacon, sausages, onion and garlic to the grated potatoes. Season generously with salt and black pepper. Mix well until everything is evenly distributed throughout the potato mixture.
  7. Bake the potato babka (1–1½ hrs)
    Tip the potato mixture into the greased loaf tin and press down firmly. Brush the top with the melted butter for a golden crust. Bake for 1–1½ hours until golden, set and cooked through. A skewer inserted into the centre should come out clean.
  8. Serve the Polish meal (5 mins)
    Ladle the chilled beetroot soup into bowls and garnish with sour cream, chopped dill, sliced hard-boiled egg and cucumber. Serve the potato babka warm with sour cream, chives or dill, pickled gherkins, apple sauce and cooked Polish sausages. Alternatively, cool the babka slightly, slice and fry in butter until crisp on both sides for a delicious textural contrast.

Tips for success

  • Squeeze the grated potatoes thoroughly – excess moisture makes the babka soggy
  • Cook the beetroot soup at least 2 hours ahead for the flavours to develop fully
  • Test the babka with a skewer – it should come out clean when fully cooked
  • Fry leftover babka slices in butter for a crispy breakfast or snack
  • Use pre-cooked beetroot to save time on this traditional Polish recipe

You may also like...

scroll to top