Recipe for: Buckwheat winter patties with roasted beetroot, sauerkraut, and plum buttermilk sauce — variant 556dab37 - photo 1
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Recipe for: Buckwheat winter patties with roasted beetroot, sauerkraut, and plum buttermilk sauce — variant 556dab37

Pikantne Plant-based cuisine Regional Cuisine of Poland Main Dishes 90 min Medium 8 wyświetleń ~28.67 PLN - (0)
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Description

Full of winter aromas, these vegetarian buckwheat patties are combined with roasted beets, stewed sauerkraut, and the scent of forest mushrooms. The dish blends the sweet-earthy notes of beetroot with the tartness of sauerkraut and the depth of dried mushrooms, while a light, creamy plum-buttermilk sauce adds a contrast of fresh, slightly sour notes. Textures: a crispy outer crust of the patty, a moist interior of buckwheat and beet, and soft cabbage. Serve hot as a main dish with a sprinkle of fresh herbs or optionally crumbled cheese as a creamy accent. This is a proposal inspired by Polish regional cuisine, with a modern twist: buckwheat as the base of the patty instead of meat, and plum and buttermilk creating a surprisingly successful sauce.

Ingredients Used

Ingredients (15)

Servings:
4
  • Buckwheat groats 240 g
  • Sauerkraut 300 g
  • Dried forest mushrooms 20 g
  • Onion 2 szt. (~300 g)
  • Garlic 3 ząbki (~15 g)
  • Wheat flour 60 g
  • Rapeseed oil 30 g
  • Buttermilk 200 g
  • Dried plums 80 g
  • Apple 0.8 szt. (~150 g)
  • Beets (raw) 500 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Dried marjoram 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Semi-fat cottage cheese 200 g
💰 Szacowany koszt dania: ~28.67 PLN (7.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Groats

1

Rinse the buckwheat in a sieve under cold running water, shaking the sieve until the water runs clear (about 30–60 seconds). Set a medium-sized pot with a thick bottom on the stove, add the rinsed buckwheat, and dry-toast it for 2–3 minutes over medium heat, stirring with a wooden spoon until a light nutty aroma begins to emerge. Then pour in 480 ml of hot, but not boiling water (ratio 1:2), add 1/2 teaspoon of salt (about 3 g), and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 12–15 minutes without lifting the lid. After this time, turn off the heat and let it sit covered for another 10 minutes — the buckwheat should absorb all the water and be soft, yet grainy.

Ingredients: Buckwheat groats, Salt
Use a heavy-bottomed pot to prevent burning. If you don't have a scale, 1 cup of groats is about 160 g. The groats are ready when the grains are soft inside but not overcooked; fluff them with a fork before shaping the patties.

Beets and cabbage

2

Preheat the oven to 200°C (top-bottom). Clean the beets: trim the root and leaves, wrap them individually in aluminum foil (or place them in a covered baking dish) and bake for 45–60 minutes depending on size, until a fork easily pierces the flesh. After baking, set aside to cool slightly (10–15 minutes), then peel the skin off (by cutting the skin and removing it with your fingers or a knife). Grate or finely chop the beet (using a chopper or a coarse grater).

Ingredients: Beets (raw)
For baking, it's best to use a baking tray lined with parchment paper or a heatproof dish. Roasted beets are sweeter and have a more intense color than boiled ones. Check for tenderness with a fork – if the fork goes through easily, the beet is ready.
3

While the beets are baking, prepare the cabbage: chop the sauerkraut if it is very thick, then squeeze it by hand or in a colander to remove excess juice (do not discard the juice — you can use 1–2 tablespoons to season the sauce). In a pan, heat 1 tablespoon of oil (15 g), add 1/2 chopped onion (about 75 g) and sauté over medium heat for 3–4 minutes until translucent. Add 1/3 of a chopped apple (about 50 g, grated on a coarse grater) and the squeezed cabbage (300 g). Simmer everything for 8–10 minutes over medium heat, stirring every 2 minutes, until the apple softens and the cabbage mellows the acidity. Season with 1/2 teaspoon of salt (about 3 g) and 1/4 teaspoon of pepper (about 0.5 g).

Ingredients: Sauerkraut, Onion, Apple, Rapeseed oil, Salt, Black pepper
The best is a wide pan with a lid — even distribution of the cabbage makes braising easier. The cabbage should remain slightly firm, not overcooked. If it is too sour, add a bit of grated apple.

Mushroom filling

4

Soak the dried mushrooms in 200 ml of hot water for 20–30 minutes. After soaking, drain (reserve the broth), and finely chop the mushrooms. In a separate pan, heat 1 tablespoon of oil (15 g), add the remaining onion (about 150 g of chopped onion), and sauté for 4–5 minutes until translucent. Add the chopped mushrooms and 2 cloves of garlic (10 g chopped), and sauté together for 5–7 minutes until the mushrooms release some moisture and begin to brown slightly. Season with 1/2 teaspoon of salt (about 3 g), 1/2 teaspoon of marjoram (about 1 g), and 1/4 teaspoon of pepper. If the filling is too dry, add 1–2 tablespoons of mushroom broth; it should be moist but not liquid.

Ingredients: Dried forest mushrooms, Rapeseed oil, Onion, Garlic, Salt, Dried marjoram, Black pepper
Use a pan with a diameter of 24–28 cm. Finely chopping the mushrooms makes it easier to shape the patties. The mushroom broth has an intense flavor — you can add it to the groats while mixing for extra aroma.

Shaping the patties

5

In a large bowl, combine the cooked buckwheat (from step 1), grated/chopped roasted beets (from step 2), sautéed mushroom filling (from step 4), and 60 g of wheat flour. Mix thoroughly with a wooden spoon, then check the consistency: the mixture should be moist but not runny on the plate. Form a ball weighing about 120–140 g with your hands and flatten it into a patty with a diameter of 8–9 cm and a thickness of 1.5–2 cm. You should get 8–10 patties. If the mixture crumbles, add 1–2 tablespoons of flour; if it is too dense, wet your hands with water and add a little mushroom broth, one tablespoon at a time.

Ingredients: Buckwheat groats, Beets (raw), Dried forest mushrooms, Wheat flour
Use your hands lightly moistened with water to prevent the mixture from sticking to your hands. If you don't have a scale, shape the patties to the size of your hand. Don't knead too hard — gentle shaping will preserve the texture of the groats.

Frying and baking

6

Heat 1 tablespoon of oil (15 g) in a large skillet over medium-high heat. Fry the patties in batches (no more than 4 at a time) for 3–4 minutes on each side, until a golden-brown, slightly crispy crust forms. After frying, transfer the patties to a baking sheet lined with parchment paper and place in the preheated oven at 180°C for 8–10 minutes, so the patties are well set in the center and heated evenly. After removing, let them rest for 3 minutes before serving — they will be less crumbly when cutting.

Ingredients: Rapeseed oil
The best is a non-stick or cast iron skillet. Frying will add flavor and color, and a brief finishing in the oven will secure the center. Do not flip the cutlets too often — one stable turn is enough.

Sauce

7

In a small saucepan, place the dried plums (80 g) and 100 ml of mushroom water (from step 4) or regular water. Cook over low heat for 8–10 minutes until the plums soften. Remove from heat and blend with a blender until smooth puree. To the puree, add buttermilk (200 ml), 1 teaspoon of sauerkraut juice (optional), and 1/2 teaspoon of salt (about 3 g). Mix with a whisk or blender until you have a uniform, slightly creamy sauce. The sauce should have the consistency of thick cream — if it is too thick, add 1–2 tablespoons of water; if too thin, cook for another 1–2 minutes until it thickens slightly.

Ingredients: Dried plums, Buttermilk, Sauerkraut
Use an immersion blender for a quick smooth consistency. The sauce should be slightly tangy and sweet — balance the flavor by tasting. Additionally, you can add 1 tablespoon of beet juice for a more intense color.

Assembly and serving

8

On a plate, arrange a portion of braised cabbage (about 75 g per person), place 2 cutlets next to it. Drizzle 2–3 tablespoons of plum buttermilk sauce (about 30–45 ml) over the top and beside. If you are using cottage cheese (optional), crumble it in a thin layer over the cutlets (about 50 g per person) just before serving — it will add a creamy note. Garnish with finely chopped parsley (if you have it) or apple peel for freshness.

Ingredients: Sauerkraut, Semi-fat cottage cheese, Dried plums
Serve warm. If the dish is prepared in advance, reheat the patties in the oven at 160°C for 8–10 minutes and refresh the sauce by adding a few tablespoons of buttermilk.

Fun Fact

💡

Buckwheat was one of the staple products in Polish cuisine in the countryside — in the past, it was used not only in soups but also as a filling and a "meat" alternative in meatless dishes. The combination of buckwheat with beetroot and cabbage is a winter variation on traditional flavors.

Best for

obiad zimowy spotkanie rodzinne wegetariańskie przyjęcie świąteczne

Tips

🍽️ Serving

Serve the patties immediately after taking them out of the oven to maintain their crispiness. It's better to prepare the sauce in advance and gently reheat it (do not boil on high heat to avoid curdling the buttermilk). For a dairy-free version, replace the buttermilk with plant-based yogurt and omit the cottage cheese.

🥡 Storage

Store the patties and sauce separately in airtight containers in the refrigerator for 2–3 days. To reheat the patties without losing texture, warm them in the oven at 160°C for 8–10 minutes (do not microwave, as they will become rubbery). The sauce can be stored for 3 days; mix well before serving.

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