Recipe for: Hot Buckwheat-Beet Elixir with Buttermilk and Apple (fit, winter) - photo 1
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Recipe for: Hot Buckwheat-Beet Elixir with Buttermilk and Apple (fit, winter)

Drinks Regional Cuisine of Poland 75 min Medium 12 wyświetleń ~25.72 PLN - (0)
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Description

A warming, probiotic-protein drink combining roasted buckwheat, baked beets, and sour buttermilk with a Polish apple and cinnamon. An idea for a healthy, filling, and unusual "latte" without coffee — full of fiber, minerals, and natural sweetness. Perfect for winter mornings, as an afternoon snack after a walk, or a light recovery meal after exercise. The drink has a creamy consistency, an intense pink-red color thanks to the beets, and a velvety aftertaste of roasted buckwheat, while lemon and cinnamon add freshness and spicy depth.

Ingredients Used

Ingredients (10)

Servings:
4
  • Raw buckwheat groats 160 g
  • Buttermilk 800 g
  • Water 1000 ml
  • Lemon juice 15 ml
  • Beets (raw) 400 g
  • Jabłko (kwaśna odmiana) 3 szt. (~300 g)
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Honey (optional) 60 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~25.72 PLN (6.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the beets under running water with a vegetable brush, trim the ends. If the beets are small (about 80–120 g), do not peel them before baking — the skin will protect the inside. Peel the apples, remove the cores, and cut them into quarters. Weigh the buckwheat and prepare the buttermilk (chilled in the fridge).

Ingredients: Beets (raw), Jabłko (kwaśna odmiana), raw buckwheat groats, Buttermilk
Use a cutting board and a sharp knife for the apples. Clean the beets while wearing gloves if you don't want to stain your hands. Plastic or glass bowls for separating ingredients will be helpful.

Roasting beets

2

Preheat the oven to 200°C (fan 180°C). Wrap each beetroot in aluminum foil or place them on a baking sheet lined with parchment paper, drizzle with a little water. Bake for 45–60 minutes (depending on size) until the beetroot is tender: insert a fork into the thickest part — the fork should slide in smoothly without resistance.

Ingredients: Beets (raw)
Use kitchen gloves to remove the beets. If you want to shorten the time, cut the beets into quarters and bake for 30–35 minutes; the flavor will be less concentrated then. Do not bake for longer than 70 minutes, as the flavor will become too caramelized.

Cooking the groats

3

In a dry pan, add the buckwheat and toast for 3–4 minutes over medium heat, stirring with a wooden spoon until the grains are lightly browned and you can smell a nutty aroma. Transfer the buckwheat to a pot, pour in 480 ml of water, bring to a boil, reduce the heat, and cook covered for 12–15 minutes until it absorbs all the water. After cooking, let it sit covered for 5 minutes and fluff with a fork.

Ingredients: raw buckwheat groats, Water
Use a frying pan with a diameter of 24–28 cm for toasting and a pot with a capacity of at least 1.5–2 l for cooking. If you don't have a dry frying pan, skip toasting and cook the groats directly. The groats are ready when they are soft but not mushy — they should be slightly grainy.

Preparation of roasted beets

4

Remove the roasted beets from the oven, wait 10 minutes until they cool slightly. Remove the foil (if you used it) and peel the beets with a knife or simply rub the skin with a paper towel — the skin should come off easily. Cut the beets into smaller pieces (about 2–3 cm). Check the taste: they should be sweet, deeply colored, and soft.

Ingredients: Beets (raw)
For peeling, you can use a kitchen towel: hold the beet and rub off the skin with the towel — this will reduce mess on your hands. If the beets are too hard after baking, bake for an additional 10–15 minutes.

Blending the drink

5

In a blender, place: cooked and slightly cooled buckwheat, chopped roasted beets, apple quarters (without seeds), 600 ml buttermilk (set aside the rest for possible thinning), 2 teaspoons cinnamon (save the rest for decoration), a pinch of salt, and lemon juice. Blend on high speed for 60–90 seconds until the mixture is completely smooth and creamy. If the mixture is too thick, add the remaining 200 ml buttermilk or a little water to achieve the desired consistency.

Ingredients: raw buckwheat groats, Beets (raw), Jabłko (kwaśna odmiana), Buttermilk, Ground cinnamon, Salt, Lemon juice
Use a jug or hand blender with a minimum power of 600 W; if you are using a hand blender, mix in a tall pot. Blend until there are no visible buckwheat grains — the drink should be silky. If you want a warm version, heat the buttermilk to a maximum of 50°C before adding it to the blender (do not boil!).

Seasoning and sweetening

6

Taste the drink. If you want a sweeter profile, add honey (optional) by the tablespoon (about 20 g) and blend again for 10–15 seconds. Check the balance: if the drink is too sweet, add more lemon juice; if it's too sour — a bit of honey or an extra tablespoon of buttermilk will soften the flavor.

Ingredients: Honey (optional), Lemon juice, Buttermilk
Add honey gradually — it's better to sweeten than to dilute later. If you are serving the drink to children under 1 year old, omit the honey.

Serving

7

Pour the drink into heatproof mugs or glasses. Sprinkle each serving with lightly crushed toasted walnuts and a pinch of cinnamon. Serve immediately warm (about 45–50°C) or lukewarm — the drink also tastes good chilled as a recovery drink after a workout.

Ingredients: Walnuts, Ground cinnamon
To toast the nuts, use a dry skillet and toast them for 2–3 minutes over medium heat, shaking the skillet until you feel the aroma. The best cup is a porcelain one with a capacity of 300–350 ml. I do not recommend heating the finished drink in the microwave above 60°C, as it may change the structure of the buttermilk.

Storage and Reheating

8

Store the remaining drink in a closed jar or bottle in the refrigerator for up to 72 hours. Before serving again, stir vigorously (the ingredients may separate). To reheat, pour portions into a pot and heat slowly to a maximum of 50–55°C, stirring constantly — do not allow to boil.

Ingredients: Buttermilk, raw buckwheat groats, Beets (raw)
Do not keep the drink at room temperature for longer than 2 hours (due to the buttermilk). If you plan to store it for a longer time, it's better to prepare a dry base (cooked groats + roasted beets blended into a paste) and add the buttermilk just before serving.

Fun Fact

💡

Buckwheat has been a traditional ingredient in rural dishes in Poland — in the past, buckwheat was grown in Podlasie and the Borderlands. The combination of buckwheat with beetroot is a reinterpretation of the colorful, strong flavor of Polish cuisine in the form of a drink.

Best for

zimowe poranki po spacerze w mroźny dzień lekki posiłek regeneracyjny po treningu zdrowy podwieczorek

Tips

🍽️ Serving

Serve in cups with a capacity of 300–350 ml. For a creamier version, use an additional 50–100 ml of buttermilk instead of water. You can also drizzle a bit of melted honey on top and sprinkle with roasted pumpkin seeds instead of nuts.

🥡 Storage

Keep in the refrigerator for up to 72 hours in a tightly sealed container. Before serving, mix well and heat slowly to a maximum of 50–55°C. Do not freeze buttermilk — the consistency may separate after thawing.

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