Recipe for: Buckwheat balls on a stick with stewed sauerkraut and roasted beet cream (variant 292194ff) - photo 1
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Recipe for: Buckwheat balls on a stick with stewed sauerkraut and roasted beet cream (variant 292194ff)

Pikantne Snacks Takeaway Dishes Regional Cuisine of Poland 90 min Medium 14 wyświetleń ~28.53 PLN - (0)
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Description

A creative street snack that combines Polish tradition with modern street food: hand-formed, golden balls made from cooked buckwheat and cottage cheese, filled with aromatic stuffing of wild mushrooms and sauerkraut. Served on a stick like a mini-kebab, with a velvety roasted beet cream and a fresh buttermilk-apple dip. The dish has a contrast of textures — a crispy coating, a soft interior, and a creamy sauce — as well as a balance of flavors: the earthiness of buckwheat and beet, the acidity of sauerkraut and apple, and umami from the mushrooms. Perfect as a winter snack at markets, festivals, or as warm street food to go. Variant 292194ff adds a touch of dried plums and toasted flaxseed as a sprinkle option.

Ingredients Used

Ingredients (18)

Servings:
4
  • Chicken egg 2 szt. (~120 g)
  • Buckwheat groats 200 g
  • Semi-fat cottage cheese 200 g
  • Wheat flour 50 g
  • Breadcrumbs 80 g
  • Sauerkraut 200 g
  • Mixed forest mushrooms (fresh) 200 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Buttermilk 200 g
  • Apple 0.8 szt. (~150 g)
  • Rapeseed oil 30 g
  • Beets (raw) 300 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Dried plums 50 g
  • Roasted flaxseed 20 g
💰 Szacowany koszt dania: ~28.53 PLN (7.13 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Pour 200 g of dry buckwheat groats into a sieve and rinse under cold running water, stirring vigorously with your hand for 20-30 seconds until the water becomes clear. Transfer the groats to a medium pot, add 400 ml of cold water (ratio 1:2), and add 1 g of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and cook for 12-15 minutes until the groats absorb the water. After cooking, remove from heat and let sit covered for 10 minutes, then fluff with a fork to cool to room temperature.

Ingredients: Buckwheat groats, Salt
Use a heavy-bottomed pot to prevent burning. The groats should be fluffy and soft; if they are hard, add 1-2 tablespoons of hot water and continue cooking for 2-3 minutes.

Mushroom and cabbage filling

2

Chop the onion very finely (about 5 mm dice). In a 26 cm skillet, heat 15 g of rapeseed oil over medium heat. Add the onion and sauté for 4-5 minutes until it becomes translucent and slightly golden. Add the chopped mushrooms (200 g) and sauté for 6-8 minutes until they release their juice and evaporate. Add the crushed garlic (15 g) and sauté for 30-40 seconds. Add 200 g of chopped sauerkraut (if the cabbage is very sour, rinse lightly and squeeze out excess water), season with 2 g of pepper and 2 g of salt, and simmer everything over low heat for 8-10 minutes until the flavors meld and the filling is moist but not too watery. If the filling is too sour, add finely chopped dried plums (optional) — 50 g — for flavor balance.

Ingredients: Onion, Rapeseed oil, Mixed forest mushrooms (fresh), Garlic, Sauerkraut, Black pepper, Dried plums
The best option is a large cast iron or thick-bottomed steel pan. If you are using dried mushrooms, soak them beforehand and squeeze out the excess water. Do not over-dry the filling — it should remain slightly moist to make it easier to shape.

Buckwheat dough

3

In a large bowl, combine the cooled buckwheat (200 g of cooked dry buckwheat) with the cottage cheese (200 g). Mash the cottage cheese and buckwheat with a fork or use a spatula to achieve a uniform mixture while still maintaining a slightly coarse texture. Add 120 g of eggs (2 pieces), 50 g of wheat flour, and 4 g of salt. Gently mix until the ingredients are combined; the mixture should be sticky but firm enough to form balls. If the mixture is too runny, add 10–20 g of breadcrumbs; if it's too dense, add 1–2 tablespoons of buttermilk (optional). Check the taste and season with a pinch of pepper.

Ingredients: Buckwheat groats, Semi-fat cottage cheese, Chicken egg, Wheat flour, Salt, Black pepper, Breadcrumbs, Buttermilk
Use a wooden spoon or spatula. Do not blend too vigorously with the blender — we want to maintain the grainy texture of the groats. The mixture should hold its shape but be pliable.

Shaping stuffed balls

4

Prepare a bowl with breadcrumbs (80 g) and a tray lined with baking paper. Wet your hands with water to prevent the mixture from sticking. Take a tablespoon portion of the mixture (about 50–60 g), flatten it in your hand into a patty, and place 1-1.5 tablespoons of the mushroom and cabbage filling in the center. Close the mixture around the filling, forming a ball with a diameter of about 4–5 cm. Roll each ball thoroughly in the breadcrumbs, pressing lightly. Place the balls on the tray. Repeat until you use up the mixture — you should get 12–14 balls.

Ingredients: Wheat flour, Breadcrumbs, Semi-fat cottage cheese, Mixed forest mushrooms (fresh), Sauerkraut, Chicken egg, Buckwheat groats
It's easiest to form the balls with one hand while rotating them with the other. The temperature of your hands affects how sticky the mixture is — if it becomes too sticky, lightly rinse your hands every few balls.

Frying

5

In a deep skillet or saucepan, heat 300 ml of rapeseed oil (you can use more for deep frying) to a temperature of 170–175°C. If you don't have a thermometer, drop in a piece of breadcrumbs — it should sizzle and float quickly, but not burn. Fry the balls in batches of 3–4 for 3-4 minutes, gently turning them until they are evenly golden. Remove with a slotted spoon onto paper towels to drain excess fat. After frying, set aside for 2-3 minutes so they are not too hot to eat.

Ingredients: Rapeseed oil, Breadcrumbs
The best option is a deep pan or a deep fryer — keep an eye on the temperature, too hot oil will burn the coating, too cold will cause the balls to absorb fat. Use a metal slotted spoon.

Roasted Beetroot Soup

6

Preheat the oven to 200°C (fan 180°C). Wash and peel 300 g of beets, cut into slices about 1 cm thick, arrange on a baking sheet, drizzle with 15 g of rapeseed oil and sprinkle with a pinch of salt. Bake for 35–40 minutes until tender (check with a fork: the beet should be easily pierced). Place the roasted beets in a blender along with 50 g of cottage cheese (if you want a creamier effect) and blend until smooth, gradually adding 30–50 ml of buttermilk until you achieve a cream with the consistency of thick cream. Season with 1 g of salt and 1 g of pepper, taste and adjust if necessary.

Ingredients: Beets (raw), Rapeseed oil, Semi-fat cottage cheese, Buttermilk, Salt, Black pepper
Use kitchen gloves when removing the baking tray. If the cream is too thick, add more buttermilk by the tablespoon, and if it's too runny, reduce the amount of liquid or add 10–20 g of breadcrumbs (but this will change the flavor).

Buttermilk-Apple Dip

7

Grate the peeled apple (150 g) on a fine grater. In a bowl, combine 200 ml of buttermilk with the grated apple, add 2 g of pepper and 2 g of salt, 15 ml of rapeseed oil (1 tablespoon), and finely chopped parsley (30 g) — set aside some parsley for garnish. Mix until combined. The dip should be cool, fresh, and slightly tangy.

Ingredients: Buttermilk, Apple, Rapeseed oil, Parsley, Salt, Black pepper
Use a bowl with a diameter of about 20 cm and a whisk to mix. If the dip is too runny, set it aside for 10 minutes — the apple will release juice and the dip will thicken slightly.

Assembly and serving

8

Insert wooden skewers into each ball (insert them about 2/3 of the way into the ball to avoid piercing through). Spread 2–3 tablespoons of beetroot cream on a plate as a visual base. Place 3 balls on the skewer and lay them on the cream. Serve a small bowl of buttermilk-apple dip alongside. Sprinkle the balls with finely chopped parsley and optionally with toasted flaxseeds (20 g) or a few pieces of chopped dried plums (50 g) for a sweet-sour contrast. Serve hot — the balls taste best right after frying.

Ingredients: Roasted flaxseed, Dried plums, Parsley, Buttermilk, Beets (raw)
Use a cutting board and plates with a diameter of at least 22 cm. If you are preparing for takeout, pack the balls separately from the dip to prevent them from getting soggy.

Final tips

9

If you are preparing the balls in advance: chill the formed balls (without breading) in the fridge for up to 24 hours; bread and fry just before serving. Store any leftover beetroot cream in an airtight container in the fridge for up to 3 days. When serving at a street stall, keep the dips chilled on ice.

Do not try to keep the fried balls warm for too long — the coating will lose its crispiness. To reheat, use the oven at 180°C for 6-8 minutes to regain crispiness.

Fun Fact

💡

Buckwheat has been a staple in Polish cuisine for centuries; in the past, it was a fundamental part of the diet in the eastern regions of Poland. The combination of buckwheat with cottage cheese resembles traditional dishes of humble cooking, now transformed into modern street food.

Best for

jarmarki zimowe festiwale street food imprezy plenerowe przekąska na spotkania towarzyskie

Tips

🍽️ Serving

Serve the balls hot, with cream spread on the plate and dip in a separate bowl. For the vegetarian version, all ingredients are suitable; for the vegan version, replace the cottage cheese with mashed (spicy) tofu and buttermilk with plant-based yogurt, and the eggs with a mixture of flaxseed and water.

🥡 Storage

Shaped, unbreaded balls can be stored in the refrigerator for up to 24 hours. Fried balls are best eaten immediately; they can be stored in the refrigerator for up to 24 hours and reheated in the oven at 180°C for 6–8 minutes. Beetroot cream and dip can be stored in an airtight container for up to 3 days.

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