beet, beetroot, idiot

The Polish word burak comes from Old Latin borrago, and Polish bury, meaning a brownish-gray color. It was once used to describe a plant known as borage, an herb with purple-blue flowers and a cucumber-like smell and taste. Over time, the word came to refer to the dark red beetroot we know today.

But burak has another meaning in Polish. Calling someone a burak is like calling them uncultured, crude or an idiot.

Ale z niego burak!
He’s such an idiot!

Burak is a staple of Polish cuisine. Here are some of the most popular Polish dishes featuring burak as the star of the show:

Zakwas buraczany:

Fermented beetroot juice or brine is made by pickling beets with garlic, salt and water. It has an intense, tangy taste and is used as a base for soups, such as barszcz czerwony, or simply drunk on its own.

Barszcz czerwony:

The arch-enemy of white shirts, this classic Polish soup is made with zakwas buraczany. A Christmas Eve favourite, it can be served on its own, or with uszka (small dumplings), paszteciki (small pastries) or krokiety (croquettes).

Barszcz ukraiński:

Another variation of barszcz, barszcz ukraiński is sweeter and heartier than barszcz czerwony. Depending on the recipe, it can contain chopped soup vegetables, like potatoes, carrots and cabbage, as well as beans, and is often served with sour cream.

Chłodnik:

The name comes from chłodny, meaning “cool” or “chilled”. Perfect for the summer months, chłodnik is a chilled soup with a vibrant pink color. It’s typically made from chopped or grated cooked beets, cucumbers, radishes, fresh herbs and fermented dairy products such as maślanka (buttermilk), kefir, zsiadłe mleko (soured milk). Some versions also include young beet leaves and stems.

Buraczki:

Grated or shredded beets, served hot or cold as a classic Polish side dish. Often sweet or slightly tangy, buraczki pair extremely well with meat and potatoes.

Ćwikła:

A great way to give your buraczki a little kick. Ćwikła combines cold buraczki with horseradish to create a sweet and spicy side dish. A perfect pairing with meat dishes, especially at Easter.

Burak is undeniably a cornerstone of Polish cuisine, and while it’s a healthy, versatile and delicious vegetable, remember that when someone calls you a burak, it’s probably not a compliment…