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Cooked beets – Polish style (buraczki)

Beets are a staple in the Polish kitchen are often used in soups such as borsch. In this recipe, they are prepared as a side vegetable for meat dishes and served warm.


  • 1 ½ lbs beets
  • 1 tablespoon diced fatback
  • 3 tablespoons flour
  • 2 apples
  • salt, pepper sugar, lemon juice or dill pickle brine for flavor
Cooked beets – Polish style (buraczki)


Cook 1-1/2 lbs beets, peel and grate coarsely.

Lightly brown 1 heaping T diced fatback, adding 2-3 T flour, stirring constantly. Remove from heat, stir in several T water and cook, stirring until bubbly. Pour over beets.

Add 2 peeled, coarsely grated cooking apples, mix in well and simmer several min.

Season to taste with salt, pepper, sugar and lemon juice or dill-pickle brine.

Simmer briefly and let stand a bit for flavors to blend.

When manpower is at a premium, drained canned beets are a real time-saver used in this and other recipes calling for cooked beets. The leftover liquid makes a good barszcz.

Serving Suggestions

Buraczki are a typical accompaniment to beef, game and ground-meat dishes.