Recipe for: Buckwheat nests with roasted beets, caramelized sauerkraut, and plum-mushroom sauce - photo 1
← Recipes

Recipe for: Buckwheat nests with roasted beets, caramelized sauerkraut, and plum-mushroom sauce

Pikantne Plant-based cuisine Regional Cuisine of Poland Main dishes 110 min Medium 10 wyświetleń ~31.15 PLN - (0)
Rate:
(0)
Start Cooking

Description

A winter-inspired, plant-based dish that combines roasted buckwheat with the aroma of forest mushrooms, the sweetness of roasted beets, and the tartness of sauerkraut caramelized with apple. The buckwheat nests are crispy on the outside and soft on the inside, filled with a cabbage-apple filling, drizzled with a thick sauce made from dried plums and mushrooms. The dish is inspired by Polish winter — spicy, warming, and visually contrasting: dark beets, light nests, and a red-purple sauce. Great as a main course for a family dinner or a festive vegan gathering; serve with pickled cucumbers, roasted nuts, or plant-based sour cream.

Ingredients Used

Ingredients (20)

Servings:
4
  • Water 860 ml
  • Fresh forest mushrooms (boletes/king boletes/wild champignons) 250 g
  • Sauerkraut (drained) 300 g
  • Dried pitted plums 100 g
  • Garlic 3 ząbki (~15 g)
  • Chickpea flour 60 g
  • Ground flaxseed 12 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 30 ml
  • Ground cumin 2 g
  • Lemon juice 20 ml
  • Toasted buckwheat groats 300 g
  • Cebula zwykła 150 g
  • Beets (raw) 600 g
  • Brown sugar 10 g
  • Apple 0.8 szt. (~150 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Roasted walnuts 40 g
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~31.15 PLN (7.79 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly under running water with a brush, and dry with a paper towel. Cut off the ends, but do not peel the skin. Wrap each beet individually in aluminum foil or place them in a baking dish and cover. Bake for 60-75 minutes depending on size — check with a toothpick: the beet is ready when a knife goes smoothly into the center without resistance. After baking, set aside to cool slightly, then peel the skin (it should come off easily when treated with a towel). Cut into cubes about 1-1.5 cm.

Ingredients: Beets (raw)
Use baking sleeves or foil. Check the doneness with a fork every 15 minutes after 45 minutes. Larger beets may require a longer time.

Groats and nests

2

Rinse the buckwheat in a sieve under cold water to remove dust. In a pot with a capacity of at least 2.5 L, bring 600 ml of water to a boil (2 parts water to 1 part buckwheat). Add the buckwheat, cover, and cook on low heat for 12-15 minutes, until it absorbs the water. After cooking, remove from heat and let it sit covered for 10 minutes, then fluff with a fork. The buckwheat should be fluffy, not mushy — each grain separate.

Ingredients: Toasted buckwheat groats, Water
Use a heavy pot with a lid. If the groats are still hard after 15 minutes, add 2-3 tablespoons of hot water and cook for another 2-3 minutes.
3

In a pan, heat 15 g of rapeseed oil (1 tablespoon) over medium heat. Add 75 g of chopped mushrooms (from a total of 250 g) and sauté for 4-5 minutes until they evaporate and lightly brown. Add half of the finely chopped onion (75 g) and sauté for 3-4 minutes until translucent. Add 1/3 of the chopped garlic (5 g), sauté for 30 seconds to avoid crushing the flavor. Transfer the contents of the pan to a large bowl and let cool for 5 minutes.

Ingredients: Rapeseed oil, Fresh forest mushrooms (boletes/king boletes/wild champignons), Cebula zwykła, Garlic
Use a pan with a diameter of 24-28 cm. Do not overcrowd the pan — if necessary, fry the mushrooms in batches so they do not steam.
4

In a large bowl with cooked buckwheat, add the sautéed mushrooms with onion, chickpea flour (60 g), flaxseed mixed with 36 ml of water (prepare in advance: 12 g of flaxseed + 36 ml of water, set aside for 5 minutes to thicken) and 1/2 teaspoon of salt (about 3 g), pepper (a pinch). Mix vigorously with a wooden spoon until the mixture is cohesive — it should be moldable into a nest shape. If the mixture is too dry, add 1-2 tablespoons of water; if too loose, add 1 tablespoon of chickpea flour. Form 8 round nests (2 per serving): wet your hands with water, take a portion of buckwheat (about 120 g per nest), form a ball, flatten it, and make an indentation with your finger for the sauce/filling. Place the nests on a baking sheet lined with parchment paper.

Ingredients: Toasted buckwheat groats, Fresh forest mushrooms (boletes/king boletes/wild champignons), Chickpea flour, Ground flaxseed, Water, Salt, Ground black pepper
Use a bowl with a diameter of at least 24 cm and a wooden spoon or silicone spatula. Do not press too hard — the nests should retain some structure to be crispy after baking.

Baked nests

5

Preheat the oven to 200°C (if it’s still hot from the beets, keep this temperature). Drizzle the nests with a tablespoon of oil (the remaining 15 g) and bake on the middle rack for 18-22 minutes, until the top is lightly browned and crispy. After baking, remove and let sit for 5 minutes — the nests will firm up and be easier to handle.

Ingredients: Rapeseed oil
The baking tray should have spaces between the nests — do not bake them crowded together. If you want a stronger crunch, turn on the grill function for the last 2-3 minutes.

Caramelized cabbage

6

In a large skillet, heat 15 g of oil. Add the remaining half of the onion (75 g) sliced into thin half-rings and sauté for 4-5 minutes over medium heat until translucent. Add the drained sauerkraut (300 g) and sauté together for 6-8 minutes, stirring every 2 minutes. Add the chopped apple (150 g), 10 g of brown sugar, and 15 ml of apple cider vinegar. Reduce the heat and sauté for another 8-10 minutes until the cabbage softens and takes on a sweet-sour, slightly caramelized note. At the end, add caraway seeds (2 g) and season with salt (1 g) and pepper.

Ingredients: Rapeseed oil, Cebula zwykła, Sauerkraut (drained), Apple, Brown sugar, Apple cider vinegar, Ground cumin, Salt, Ground black pepper
Use a wide skillet or saucepan so the cabbage can fry evenly. If the cabbage starts to stick, add 1-2 tablespoons of water.

Plum and Mushroom Sauce

7

In a medium pot, add 100 g of dried plums and pour in 200 ml of water, bring to a boil and cook for 8-10 minutes until the plums soften. Add the remaining mushrooms chopped finely (the remaining 175 g) and 1/2 chopped onion (if there are leftovers, add them), 1 clove of garlic (5 g), 15 ml of apple cider vinegar, and 1/2 teaspoon of salt. Simmer on low heat for 12-15 minutes until the mushrooms are soft and the liquid reduces slightly. Remove from heat and blend with an immersion blender until smooth and thick — if it's too thick, add 2-3 tablespoons of water. Season with lemon juice (20 ml) and pepper to taste.

Ingredients: Dried pitted plums, Water, Fresh forest mushrooms (boletes/king boletes/wild champignons), Cebula zwykła, Garlic, Apple cider vinegar, Lemon juice, Salt, Ground black pepper
If you are using fresh cooking plums, reduce the amount of water added. Use an immersion blender in a tall pot, hold it steady to avoid splattering hot liquid.

Assembly and serving

8

On a plate, place the baked nest of buckwheat. In the indentation of the nest, put 2-3 tablespoons of caramelized sauerkraut with apple. Next to it, arrange a few cubes of roasted beetroot (about 100-150 g per serving). Drizzle with plum-mushroom sauce (about 60-80 g of sauce per serving) so that some of the sauce flows into the nest. Sprinkle with finely chopped parsley (15 g) and, optionally, toasted walnuts (10 g per serving) for crunch.

Ingredients: Toasted buckwheat groats, Sauerkraut (drained), Beets (raw), Dried pitted plums, Parsley, Roasted walnuts
Use a slotted spoon to gently transfer the nest from the baking sheet to a plate. Compose color contrasts — beetroot with sauce creates a nice ombre.

Finishing

9

Taste and season if necessary with salt, pepper, and a few drops of lemon juice to enhance the flavor. Serve immediately while the nests are still slightly warm and crispy.

Ingredients: Lemon juice, Salt, Ground black pepper
The dish tastes best right away. If you prepare it in advance, store the nests, cabbage, and sauce separately — they will achieve the best texture after reheating.

Fun Fact

💡

Buckwheat was a staple of peasant cuisine in many regions of Poland — the roasted version has an intensely nutty flavor that pairs wonderfully with forest mushrooms and beets. Dried plums have long been used in Polish cuisine for sweet and sour sauces and fillings.

Best for

zimowy obiad rodzinny wegańskie święta kolacja z przyjaciółmi

Tips

🍽️ Serving

Serve hot, with a side of pickled cucumber or homemade plant-based sour cream to balance the sweetness. You can also add a tablespoon of pickled cucumber paste (cucumber aïoli based on aquafaba) for extra acidity.

🥡 Storage

Store ingredients separately: nests of buckwheat in the fridge for up to 2 days (reheat in the oven for 8-10 minutes to regain crispness), cabbage for up to 3 days, plum sauce for up to 4 days. Do not freeze nests after adding cabbage — they lose their structure.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rainbow Turkey Meatballs with Hidden Vegetables in Velvety Tomato Sauce 60 min

Rainbow Turkey Meatballs with Hidden Veget...

Kids' Lunches
Creamy Pumpkin Risotto with Sage and Parmesan 70 min

Creamy Pumpkin Risotto with Sage and Parmesan

Main dishes
Gluten-free potato gratin with cheese (Polish-modern) 50 min

Gluten-free potato gratin with cheese (Pol...

Main Dishes
Marinated pork loin in a spring marinade with bulgur 120 min

Marinated pork loin in a spring marinade w...

Main dishes
Hunter's Bigos 120 min

Hunter's Bigos

Main dishes
Winter zero waste tonic: buttermilk-beet kvass with roasted buckwheat 90 min

Winter zero waste tonic: buttermilk-beet k...

Drinks

Recipe Categories

Plant-based cuisine
Plant-based cuisine

Plant-based recipes that are healthy and full of flavor, perfect for those seeking alternatives to traditional animal ingredients.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Main dishes
Main dishes in: New Year's Eve

Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.

See all recipes in this category
Reklama