Recipe for: Hot Buckwheat and Beetroot Soup with a Buttermilk Twist (Winter Street Food) - photo 1
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Recipe for: Hot Buckwheat and Beetroot Soup with a Buttermilk Twist (Winter Street Food)

Drinks Regional Cuisine of Poland Fusion cuisine 90 min Medium 17 wyświetleń ~34.08 PLN - (0)
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Description

A warming, slightly tangy drink inspired by Polish street food in winter: the essence of roasted beets and toasted buckwheat, enriched with the sweetness of dried plums and apple, and creamy buttermilk. The drink combines the tradition of Polish ingredients (beets, buckwheat, buttermilk, plums, apples) with a modern twist: buttermilk served warm and gently frothed, and a crumble of smoked cheese as a spicy-salty decorative element. This thicker, aromatic "kwas" is perfect for winter markets — served in takeaway cups, it warms you up and offers a complexity of flavors: earthy beets, nutty buckwheat, sweet-sour fruits, and a slightly milky finish. It works well as a beverage snack for winter walks, an alternative to mulled wine and traditional compotes.

Ingredients Used

Ingredients (10)

Servings:
4
  • Toasted buckwheat groats 80 g
  • Buttermilk 600 g
  • Dried plums 80 g
  • Fresh ginger 20 g
  • Beets (raw) 600 g
  • Apple 1.7 szt. (~300 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked cheese (optional, for sprinkling) 80 g
  • Honey 60 ml
💰 Szacowany koszt dania: ~34.08 PLN (8.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the beets in water, remove the ends. Do not peel them yet — we will bake them with the skin on to enhance the aroma. Peel the apples or just remove the cores and cut them into eighths (you don’t have to peel them, the skin will add color). Prepare the dried plums, wash them under running water. Peel the ginger and cut it into thin slices.

Ingredients: Beets (raw), Apple, Dried plums, Fresh ginger
Use a large cutting board and a sharp knife. If the beets are dirty, wash them under warm water and scrub with a brush. A peeler and a corer are useful for cutting apples.

Roasted beets

2

Preheat the oven to 200°C (fan 190°C). Place whole beets on a baking sheet lined with parchment paper, drizzle with a tablespoon of oil (optional), and cover with aluminum foil. Bake for 45–60 minutes depending on the size of the beets — check with a skewer: the beet is ready when the skewer goes in easily like butter. After baking, cool for 10–15 minutes, then peel off the skin with your fingers (it should come off easily) and cut into ~2 cm cubes.

Ingredients: Beets (raw)
Use a large baking tray and oven mitts when taking it out of the oven. Don't bake for too short a time — raw beets will add an earthy note and may overpower the drink. Baking time depends on size: small 35–45 min, large 50–60 min.

Roasting and cooking the base

3

In a medium, dry skillet, toast the buckwheat for 4–6 minutes over medium heat, stirring with a wooden spoon until it becomes fragrant and slightly golden. In a large pot (min. 2.5 l), place the chopped beets, toasted buckwheat, dried plums, ginger slices, and chopped apples. Pour in 1000 ml of water. Bring to a boil over high heat, reduce the heat to low, and cook for 25–30 minutes until the ingredients are very soft and the liquid takes on an intense color and flavor.

Ingredients: Toasted buckwheat groats, Beets (raw), Dried plums, Fresh ginger, Apple
Use a heavy-bottomed pot to prevent burning. Toasting the groats in a dry pan will bring out a nutty aroma — don't leave it unattended, as it can brown quickly. Cook covered, but leave it slightly ajar to allow steam to escape.

Straining and Concentration

4

After cooking, remove the pot from the heat and let it sit for 5 minutes. Then, strain everything through a fine sieve or cheesecloth into a large bowl, pressing with a spoon or pestle to extract as much essence as possible. You can keep the remaining pulp for later use (e.g., for vegetable pâté) or set it aside as a garnish. The liquid should be a deep red-purple, aromatic, and slightly thick.

Ingredients: Toasted buckwheat groats, Beets (raw), Dried plums, Apple
Use a silicone spatula or a wooden masher to press out the pulp. If you want a clearer consistency, strain through a finer sieve twice.

Seasoning the base

5

Pour the extracted liquid back into the pot. Heat over low heat, add salt (4 g) and pepper (2 pinches). Taste — the liquid should be distinctly fruity-beetroot with a slight sweetness. If you want a sweeter effect, add honey (60 g) after removing from heat and stir until dissolved. Cook for 3–4 minutes, but do not let it boil; the base should be hot and aromatic.

Ingredients: Salt, Black pepper, Honey
Add honey only after removing from heat to preserve its aroma and not destroy its properties. Use a wooden spoon for stirring.

Tempering the buttermilk and combining

6

Prepare the buttermilk (600 ml) in a separate container. To avoid curdling, heat 1/3 of the hot base (about 200 ml) and slowly, while continuously whisking, gradually pour it into the buttermilk — this is tempering the buttermilk. When the buttermilk reaches a temperature close to the base (about 50–55°C), slowly pour it back into the pot with the base, stirring. Gently heat the mixture to a maximum of 65°C — the buttermilk should be warm and velvety, not boiled. The drink will change color slightly and gain a creamy texture.

Ingredients: Buttermilk
Use a kitchen thermometer — key temperatures: hot base ~70–80°C, tempered buttermilk to ~50–55°C, mixture does not exceed 65°C. If you don't have a thermometer, use the touch test: the vessel should be hot but not boiling; when holding the spoon, you should be able to hold it for a moment without burning.

Final seasoning and consistency

7

Taste the drink — season with salt or pepper if needed. If you want a thicker consistency, add 1–2 tablespoons (15–30 g) of the crushed pulp from the previous straining (optional). The drink should be creamy, slightly sour, with a rich, earthy note of beetroot and a nutty finish.

Ingredients: Salt, Black pepper, Honey
Do not bring to a boil after adding the buttermilk — it may curdle. If the drink seems too sharp, add a little more honey (optional).

Serving and decoration

8

Pour the hot drink into mugs (about 300 ml per serving). Crumble smoked cheese on top (80 g crumbled; optional) — it creates a salty-smoky contrast. You can also add a piece of baked apple or half a dried plum on a toothpick as a garnish. Serve immediately, preferably in paper cups with lids for takeout.

For serving at the street food stall, use cups with a capacity of 350 ml and teaspoons. If you are adding cottage cheese (optional), crumble it just before serving so it doesn't get soggy.

Other tips

9

If you are preparing a larger quantity for the fair: prepare the base and chill it, transport it in thermoses; add the buttermilk only on site and temper it there. The remaining pulps can be baked with spices and used as a sandwich topping.

At the station, have a thermometer and a small pot for tempering the buttermilk. Keep the base and the buttermilk separate to avoid curdling when heating in large quantities.

Fun Fact

💡

Many old Polish drinks used fermented vegetables and grains — for example, sourdoughs and compotes. The combination of buckwheat with beetroot is a variation on traditional, hearty flavors of rural cuisine, here transformed into a winter street drink.

Best for

zimowy jarmark spacer po mieście stoisko street food na festynie wieczór przy ognisku

Tips

🍽️ Serving

Serve hot in disposable cups or porcelain bowls. For a more elegant version, use a small dollop of frothed buttermilk on top and sprinkle with smoked cheese crumble and toasted buckwheat. For a vegan version, replace the buttermilk with plant-based kefir and omit the cheese.

🥡 Storage

Base (without buttermilk) can be stored in the refrigerator in an airtight container for up to 3 days or frozen for up to 3 months. Add fresh buttermilk before serving. Heat slowly, do not allow to boil. After adding buttermilk, store for a maximum of 24 hours in the refrigerator; temper again before reheating.

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