Recipe for: Warming buckwheat-beet drink with cottage cheese-buttermilk cream and plum-apple jam - photo 1
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Recipe for: Warming buckwheat-beet drink with cottage cheese-buttermilk cream and plum-apple jam

Drinks Vegetarian Dishes Regional Cuisine of Poland 90 min Medium 6 wyświetleń ~26.71 PLN - (0)
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Description

An unusual winter drink inspired by Polish cuisine, combining roasted buckwheat, baked beets, and the aroma of forest mushrooms with a sweet-and-sour touch of plum-apple jam. Topped with a light, creamy mousse made from curd and buttermilk, spiced with ginger and cinnamon. The drink is warming, with a layered flavor structure — nutty and earthy buckwheat aroma, sweetness from the roasted beet and plum, and the fresh acidity of buttermilk. Serve hot in bowls or large mugs as an alternative to tea or cocoa on frosty days; great for gatherings by the fireplace and as part of a winter brunch. It looks aesthetically pleasing with swirling jam and a sprinkle of walnuts.

Ingredients Used

Ingredients (13)

Servings:
4
  • Water 500 ml
  • Toasted buckwheat groats 80 g
  • Dried porcini mushrooms 5 g
  • Dried plums 12.5 szt. (~100 g)
  • Buttermilk 400 g
  • Semi-fat cottage cheese 150 g
  • Fresh ginger 10 g
  • Apple 1 szt. (~180 g)
  • Beets (raw) 300 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Honey 30 ml
  • Walnuts 30 g
💰 Szacowany koszt dania: ~26.71 PLN (6.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Plum-Apple Jam

1

Prepare the fruits: wash the apple, peel it, remove the core, and cut it into small cubes. Chop the dried plums into smaller pieces if they are large. Place the apple and plums in a medium pot (with a capacity of about 2 liters).

Ingredients: Apple, Dried plums, Honey
Use a pot with a thick bottom (diameter of the base about 18-20 cm), so the fruits do not burn during reduction.
2

Add 60 ml of water (from the total amount) to the pot, grated ginger (about 5 g from the prepared portion), 1 g of salt, and 1 teaspoon (2 g) of cinnamon. Heat over medium heat, stirring with a wooden spoon, until the fruit releases its juice (about 10-12 minutes).

Ingredients: Apple, Dried plums, Fresh ginger, Ground cinnamon, Salt
Stir from the bottom to prevent burning. If the mixture starts to splatter heavily, reduce the heat and partially cover.
3

Reduce the jam over low heat for another 12-15 minutes, stirring every 2-3 minutes, until the liquid evaporates and the mixture thickens and becomes slightly glossy. Taste and sweeten with honey (optional) to your liking — 20-30 g if you want a more pronounced sweetness.

Ingredients: Honey, Apple, Dried plums
The jam should be thick, but not completely dry — it should be easy to mix and create swirls in the drink. Additionally, honey can be added to enhance the flavor.

Basic buckwheat-beet infusion

4

Prepare the beets: wash them thoroughly and wrap them in aluminum foil. Bake in an oven preheated to 200°C for about 45 minutes (a medium-sized beet of about 150 g will be soft). You can also boil them in salted water for 30-40 minutes — the beet is ready when a fork easily goes into it.

Ingredients: Beets (raw)
For baking, use a baking tray lined with parchment paper. Baking will bring out the sweetness and caramelization of the beet, which greatly enhances the drink's qualities.
5

When the beets are ready, let them cool to a temperature you can touch (about 10 minutes). Peel the skin off by hand or with a knife and cut into thick cubes. Blend the beet with an immersion blender with 120 ml of water from the recipe until smooth.

Ingredients: Beets (raw), Water
Use a hand blender or a jug blender. The puree should be smooth, without large fibers — if it is too thick, add 20 ml of water at a time.
6

In a dry pan (no oil), toast the buckwheat for 4-6 minutes over medium heat, stirring with a metal spoon or wooden spatula, until you can smell a nutty aroma and the grains are lightly browned. Be careful not to burn it — it should be evenly golden.

Ingredients: Toasted buckwheat groats
The best pan is 24-28 cm in diameter. Toasting brings out the flavor of the groats and prevents a "floury" taste in the drink.
7

Transfer the toasted groats to a heavy-bottomed pot, add dried porcini mushrooms (5 g) and 380 ml of water. Bring to a boil over high heat, then reduce to low and cook covered for 12-15 minutes, until the groats swell and absorb most of the liquid. After cooking, lightly break up the groats with a wooden spoon (e.g., a pestle) and strain the broth through a sieve into a clean pot — you will obtain an intense, nutty-mushroom broth, with each spoonful of groats remaining in the sieve.

Ingredients: Toasted buckwheat groats, Dried porcini mushrooms, Water
Use a fine mesh strainer and a pressing spoon to separate as much liquid from the grains as possible. The broth should be aromatic and golden-brown.
8

Combine the strained infusion with the beetroot puree in a pot and heat over low heat for 6-8 minutes, stirring to blend the flavors. Season with 1 g of salt and 1 g of cinnamon (if you want a spicier character, add up to 1 more gram). Taste — the drink should be harmonious: earthy, slightly sweet, and gently spiced.

Ingredients: Beets (raw), Ground cinnamon, Salt
Heat without bringing to a boil to preserve the freshness of the aromas. If the infusion is too strong, dilute it with a small amount of warm water.

Cottage cheese and buttermilk cream

9

In a tall mixing bowl, place the cottage cheese (150 g) and 400 ml of buttermilk, add the remaining ginger (about 5 g) and 1 g of cinnamon. Whisk with a hand whisk or blend on high speed for 45-60 seconds until a smooth, slightly fluffy cream forms. The consistency should be easy to scoop with a spoon, but not completely liquid.

Ingredients: Semi-fat cottage cheese, Buttermilk, Fresh ginger, Ground cinnamon
Use a jug blender or an immersion blender with a tall container. Do not blend for too long, so the cream does not become too thin — it should have the consistency of thick Greek yogurt.

Assembly and serving

10

Pour the hot infusion evenly into 4 wide mugs or bowls (about 250 ml per serving). In the center of each serving, spoon 1-2 tablespoons of plum-apple jam and gently stir with a teaspoon, creating a 'swirling' spiral in the drink. Top with 2-3 tablespoons of cottage cheese buttermilk cream.

Ingredients: Buttermilk, Semi-fat cottage cheese
It's best to use wide dishes so you can see the layers. If you want a visual effect, drag the cream with a spoon to create small waves.
11

Sprinkle the top with finely chopped, lightly toasted walnuts (optional) and gently dust with cinnamon. Serve immediately; the drink tastes best hot with a contrasting cool cream.

Ingredients: Walnuts, Ground cinnamon
To toast the nuts: heat a dry pan and toast the nuts for 2-3 minutes, stirring, until you can smell the aroma. Be careful not to burn them.

Final tips

12

If you want to serve a winter takeout version: store the infusion and cream separately; before serving, heat the base and combine in a cup, add cream on top. For an aromatic variant, you can add 5-10 ml of plum liqueur (not vegetarian? - for vegetarians, omit).

Ingredients: Water
The drink is not recommended to be prepared too far in advance — the cream may separate. Store separately in the refrigerator for up to 48 hours.

Fun Fact

💡

Buckwheat has been one of the staple ingredients of Polish cuisine in the eastern regions for centuries; roasted buckwheat is traditionally added to desserts and drinks in some areas, and the combination of it with beetroot and plum brings together the flavors of the fields and orchards.

Best for

zimowe popołudnie przy kominku świąteczny brunch spotkanie z przyjaciółmi jako alternatywa dla kakao

Tips

🍽️ Serving

Serve in wide, thick cups or bowls to highlight the layers. You can add a slice of baked apple to the rim of the dish as a decoration. For a less sour version, use natural yogurt instead of buttermilk.

🥡 Storage

Store the jam for up to 7 days in a sealed jar in the refrigerator. The base (infusion) can be kept in the refrigerator for up to 48 hours — heat slowly without bringing to a boil. Keep the cottage cheese buttermilk cream separately in a closed container for up to 24 hours; stir gently before use.

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