Recipe for: Cooling buttermilk with cucumber and dill - photo 1
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Recipe for: Cooling buttermilk with cucumber and dill

Drinks Regional Cuisine of Poland 30 min Easy 17 views ~23.19 PLN * - (0)
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Description

A refreshing summer drink based on buttermilk inspired by the tradition of Greater Poland. It combines tangy, creamy buttermilk with fresh cucumber and aromatic dill, providing a feeling of coolness and lightness on hot days. Perfect as an accompaniment to grilled dishes, boiled potatoes, or as a standalone drink for a picnic. It has a sweet-sour-salty profile with a herbal note, and thanks to its simplicity of preparation, it fits perfectly on a homemade, regional table.

Ingredients Used

Ingredients (7)

Servings:
4
  • Buttermilk 1000 g
  • Cucumber 1 pcs (~300 g)
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Olive oil 15 ml
  • Mint 30 g
💰 Estimated dish cost: ~23.19 PLN (5.80 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the cucumber under running water with a vegetable brush. If the skin is thick or waxed, peel it thinly with a peeler. Then, using a grater with small holes or a mandoline set to thin slices, grate the cucumber or cut it into very small cubes (about 3-4 mm). If there are large, watery seeds inside, cut the cucumber lengthwise and scoop out some of the seeds with a spoon before grating.

Ingredients: Cucumber
Use a cutting board and a sharp knife or a grater with a guard. If you are using a mandoline, be careful with your fingers and use the guard. Finely chopping prevents too much water in the drink.

Draining the cucumber

2

Carefully transfer the finely chopped cucumber to a clean cheesecloth, kitchen towel, or fine sieve. Fold the cheesecloth and squeeze with your hands over a bowl for 1-2 minutes to remove excess water — the goal is to achieve a moist but not diluted pulp. If you prefer a thinner consistency, skip the draining.

Ingredients: Cucumber
Use a clean cotton kitchen towel or a sieve. A common mistake: squeezing too hard will cause the cucumber to lose its structure; just a few firm squeezes are enough.

Chopping herbs

3

Tear off the thicker stems of dill and mint (if using mint). Finely chop the leaves with a knife on a cutting board: they should be a few millimeters in size to evenly distribute the aroma. Adjust the amount of dill and mint to taste — for the recipe, we use about one bunch of dill and — optionally — a bunch of mint.

Ingredients: Dill, mint
Use a sharp chef's knife and a wide cutting board. Do not chop the herbs on the board for too long until they become "mushed" — quick, decisive movements will give you nice, green pieces.

Mixing the drink

4

In a large bowl, pour in the buttermilk (the entire amount). Add the drained cucumber, half of the chopped dill, and, if using, the chopped mint. Sprinkle in salt (start with half the amount) and pepper. If desired, add olive oil for a gentle "smoothness" (1 tablespoon). Use a whisk or spoon to vigorously mix for 20–30 seconds until the buttermilk is uniform and green speckles appear in the drink. Taste and adjust: add more salt, pepper, or dill to taste.

Ingredients: Buttermilk, Cucumber, Dill, Salt, Black pepper, Olive oil, mint
Use a large bowl (at least 2 l) and a silicone or metal whisk. Key point: mix briefly to avoid a frothy consistency. Common mistake: adding salt all at once without tasting.

Cooling and Serving

5

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 15 minutes (ideally 30 minutes) to allow the flavors to meld and the drink to chill well. Stir again before serving. Serve in chilled glasses or a pitcher with a few ice cubes and a sprig of dill as a garnish. Optionally, serve with a slice of whole grain bread or a potato pancake.

Ingredients: Dill
Use a thick glass pitcher if serving at the table. Do not leave the drink outside the fridge for more than 2 hours on hot days.

Alternatives

6

If you don't have buttermilk, you can use kefir or diluted sour milk (half and half with water). For a very smooth version, strain everything through a fine sieve and use only the clear liquid. If you prefer a creamier taste, add 50 ml of 12% cream (it will change the character to a heavier one).

Substitutes change the consistency and flavor — adjust salt and acidity after tasting.

Fun Fact

💡

Buttermilk is a traditional rural drink in Poland, especially popular in the summer in agricultural areas, including Greater Poland. In the past, it was created as a byproduct of churning butter — it was naturally cool and sour, perfect as a thirst-quenching drink after working in the fields.

Best for

Letni obiad Grill Piknik Upalne dni

Tips

🍽️ Serving

Serve very chilled; add ice cubes only if the drink is to be served immediately. For aesthetics, use a thinly sliced cucumber on the rim of the glass and a small bunch of dill. It pairs wonderfully with young potatoes with dill, potato pancakes, and light grilled dishes.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 48 hours. After a longer period, the cucumber may release more water — stir and taste before serving, adjusting seasoning if necessary. Do not freeze.

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