Recipe for: Warm Buttermilk Beetroot Soup with Roasted Buckwheat - photo 1
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Recipe for: Warm Buttermilk Beetroot Soup with Roasted Buckwheat

Drinks Regional Cuisine of Poland 60 min Medium 11 wyświetleń ~35.14 PLN - (0)
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Description

An unusual, traditional winter drink that combines sour buttermilk with roasted beetroot and toasted buckwheat. This combination of the earthy flavor of beetroot, the nutty notes of buckwheat, and slightly sour buttermilk creates a thick, warming drink with a creamy consistency — perfect for winter afternoons. Serve hot or slightly warm, as a warming drink after a walk, as a hearty addition to a simple dinner, or as a regional alternative to cocoa. The basic version is non-alcoholic; there is an option to add vodka for adults. The drink has an interesting consistency thanks to the blended cottage cheese, which stabilizes the buttermilk when heated and adds depth of flavor.

Ingredients Used

Ingredients (11)

Servings:
4
  • Buttermilk 800 g
  • Semi-fat cottage cheese 200 g
  • Wildflower honey 60 g
  • Water 200 ml
  • Toasted buckwheat groats 80 g
  • Beets (raw) 400 g
  • Apple 1.7 szt. (~300 g)
  • 🌿 Przyprawy
  • Cinnamon (ground) 1 łyżeczka (~2 g)
  • Salt 1 g
  • ✨ Opcjonalne
  • Vodka (optional, for adults) 80 ml
  • Dried plums 7.5 szt. (~60 g)
💰 Szacowany koszt dania: ~35.14 PLN (8.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (top and bottom heat). Wash the beets thoroughly, trim the ends thinly (do not peel), wrap each beet individually in aluminum foil or use a covered baking dish. Bake for 45–60 minutes, depending on the size of the beets (small beet 30–40 min, medium 45 min). Check with a skewer — it should easily go into the center. After baking, let the beets cool for 10–15 minutes, then peel the skin off with a knife (the skin should come off easily). Cut into smaller pieces.

Ingredients: Beets (raw)
Use a baking sheet lined with parchment paper or a baking dish. Do not bake the beets for too short a time — raw beets will give a metallic taste. The foil retains moisture and shortens the baking time.

Preparation of buckwheat groats

2

Pour the buckwheat into a sieve and rinse under cold water for 30 seconds, shaking the sieve to remove dust. In a medium pot, bring 200 ml of water to a boil. Add the buckwheat to the boiling water, reduce the heat to low, cover with a lid, and cook for 8–10 minutes until it absorbs the water and softens. After cooking, remove from heat and let it sit covered for another 5 minutes. Then spread the buckwheat on a dry skillet and toast over medium heat for 3–4 minutes, stirring constantly with a wooden spoon, until the grains become fragrant and slightly darker — this will release the nutty aroma.

Ingredients: Toasted buckwheat groats, Water
The best is a non-stick or stainless steel pan with a diameter of 24–28 cm. Toasting evenly requires constant stirring. Don't burn it — burnt grains will add bitterness.

Preparing the apple

3

Peel the apples (if the skin is tender, you can leave it on for color and extra vitamins), remove the cores, and cut them into quarters. You can quickly sauté the cut apples in a dry pan for 1–2 minutes until they soften slightly and release their aroma — this will bring out the sweetness, but this step can be skipped for a raw, fresh touch.

Ingredients: Apple
Use a vegetable peeler and a small sharp knife to remove the seed cores. If sautéing, use a non-stick pan and keep an eye on the time — the apples should remain firm.

Short cooking (stabilization of the cheese)

4

In a small saucepan, place 200 g of cottage cheese and 80 ml of buttermilk (taken from the main amount). Heat over low heat, stirring with a wooden spoon, for just 2–3 minutes — the goal is to loosen the cottage cheese, not to cook it. The cottage cheese should break down and become creamy. If there are lumps, mash them with the end of the spoon or use an immersion blender.

Ingredients: Semi-fat cottage cheese, Buttermilk
Use a saucepan with a capacity of 1–1.5 l and a wooden spoon. The temperature should be low — do not allow it to boil, as the proteins may curdle. This preparation will make it easier to blend the cottage cheese with the buttermilk later without creating lumps.

Blending the base

5

In a blender, add the roasted and peeled beet (chopped), sautéed or raw apple, crumbled cottage cheese with buttermilk from step 4, and the remaining buttermilk (720 ml). Add honey (60 g), cinnamon (2 g), and a pinch of salt (1 g). Blend on high speed for 60–90 seconds until the mixture is completely smooth and creamy. While blending, check the consistency — if it's too thick, add 1–2 tablespoons of water (15–30 ml) and blend again. The drink should have a smooth, slightly thick consistency similar to a thick latte.

Ingredients: Beets (raw), Apple, Semi-fat cottage cheese, Buttermilk, wildflower honey, Cinnamon (ground), Salt
Use a jug blender with a minimum power of 600 W for a smooth consistency. If you don't have a blender, use an immersion blender and a tall container (blend longer, 2–3 minutes). Do not blend for too short a time — lumps of beetroot or cheese will be noticeable.

Heating (optional)

6

If you want to serve the drink warm, pour the blended mixture into a saucepan and heat it over very low heat for 3–5 minutes, stirring constantly with a wooden spoon. The target temperature is around 60–65°C — check with a thermometer or make sure the drink is hot but not boiling. Do not let it boil, as the buttermilk may curdle.

Ingredients: Buttermilk
Use a heavy-bottomed saucepan and stir constantly. If the drink starts to foam or form lumps, immediately remove from heat and strain through a sieve (the consistency will lose some thickness, but not the flavor).

Adding roasted groats

7

Add the previously toasted buckwheat (80 g) to the hot or warm mixture. Stir thoroughly with a spoon for 30–45 seconds to evenly distribute the buckwheat. The buckwheat will partially swell and give the drink a delicate texture and a nutty flavor. If the drink is too thick, add 30–60 ml of warm water or buttermilk.

Ingredients: Toasted buckwheat groats
Use a long-handled spoon for even mixing. You can also set aside some of the groats (10–20 g) to sprinkle on top for textural contrast.

Optional toppings and assembly

8

If you are preparing the adult version, add 80 ml of vodka to the drink before serving and gently stir. You can add 1–2 chopped dried plums (soaked 10 minutes earlier) as a decoration to each serving (about 250 ml). Pour the drink into warmed glasses or cups; optionally sprinkle with an additional teaspoon of roasted groats or cinnamon.

Ingredients: Vodka (optional, for adults), Dried plums
Serve the adult version carefully — alcohol lowers the perception of temperature. If you are using plums, make sure they are soft — hard ones will be unpleasant in the drink.

Serving

9

Serve the drink in ceramic mugs or heat-resistant glasses. For one serving, pour about 250–300 ml of the drink. For decoration, you can use a thin slice of roasted beet on the rim of the glass or sprinkle with a teaspoon of buckwheat. Serve immediately while the drink is warm and aromatic.

Ingredients: Toasted buckwheat groats, Beets (raw)
The best vessels are mugs with a capacity of 300–350 ml with a thick bottom that retains heat for a long time. If you are serving a cold variant, add a few ice cubes and reduce the amount of groats to 60 g so that the drink is not too thick.

Fun Fact

💡

In the folk tradition of eastern and southern Poland, beetroot was used not only in dishes but also in medicinal drinks — it was combined with buttermilk or sauerkraut as a source of probiotics and warmth in winter. The combination of buckwheat notes with beetroot resembles the mountain flavors of groats and vegetables.

Best for

po spacerze w zimowy dzień na małe przyjęcie z regionalnymi przekąskami jako alternatywa dla gorącej czekolady w święta

Tips

🍽️ Serving

Serve the drink at a temperature of 55–65°C, garnished with a few chopped dried plums or a sprinkle of toasted groats on top. For children and non-drinkers, omit the vodka. You can also blend an additional portion of cottage cheese and serve it as a thicker "dessert" in a smaller cup.

🥡 Storage

The drink is best consumed immediately. Storage: in the refrigerator for up to 24 hours in a sealed container. Before reheating, mix well again and heat slowly to 60°C, avoiding boiling, to prevent the buttermilk and cottage cheese from curdling. Cooked groats can be stored separately (up to 48 hours) and added during reheating.

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