Recipe for: Rustic hot drink with roasted beets, buttermilk, and toasted buckwheat - photo 1
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Recipe for: Rustic hot drink with roasted beets, buttermilk, and toasted buckwheat

Drinks Regional Cuisine of Poland 60 min Medium 8 wyświetleń ~41.68 PLN - (0)
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Description

A rustic, winter drink in a country style, combining roasted beets and Polish apples with tangy buttermilk and crunchy toasted buckwheat. It is a warm, aromatic beverage with a deep ruby color and a surprising balance of sweetness from the roasted fruits with the lightness of buttermilk. With the addition of dried plums and spices (cinnamon, cloves), it takes on a hint of warmth, while the creamy cheese adds a rustic character — as if straight from grandma's home kitchen. Serve in ceramic mugs, best paired with country cakes, cheeses, or as a warming alternative to compote. Variation 4e6406d9 is a modern twist on traditional mulled wine — it uses buckwheat as a crunchy topping and cheese as a creamy layer.

Ingredients Used

Ingredients (11)

Servings:
4
  • Buttermilk 800 g
  • Toasted buckwheat groats 100 g
  • Dried plums 80 g
  • Semi-fat cottage cheese 200 g
  • Apple 2.2 szt. (~400 g)
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Ground cloves 2 g
  • Salt 2 g
  • ✨ Opcjonalne
  • Linden honey (optional) 60 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~41.68 PLN (10.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredients and preparation

1

Preheat the oven to 200°C (top and bottom heat). Wash the beets under running water with a brush, trim the roots and stems. Do not peel — the skin will protect the flesh during baking. Wash and cut the apples into quarters, removing the cores. Prepare a baking tray lined with parchment paper.

Ingredients: Beets (raw), Apple
Use kitchen gloves to handle the beets if they are dirty. The best baking sheet is one with a low edge; parchment paper will prevent the juices from sticking.
2

Drizzle the beets and apple quarters with a little water on the paper, gently salt (use ~1 to 2g of salt, you'll add the rest later) and wrap the beets in the paper (loosely) or cover the tray with foil. Bake for 45-55 minutes: larger beets for about 55 minutes, smaller ones for 40-45. Check with a fork — the beet is ready when the fork goes in easily, and the apple is soft and starting to break apart.

Ingredients: Beets (raw), Apple, Salt
If you don't have foil, bake uncovered, but then the beets may caramelize slightly — this is also a desirable effect. Use a kitchen thermometer: the beet will be about 95°C in the center when soft.

Toasting the groats

3

In a medium dry skillet (preferably cast iron or steel), add the toasted buckwheat in a single layer. Toast for 6-8 minutes over medium heat, stirring with a wooden spoon every 30 seconds, until the buckwheat starts to emit a dry, nutty aroma and changes slightly in color. Transfer to a bowl and set aside to cool — it will become crunchy.

Ingredients: Toasted buckwheat groats
Use a dry pan. Do not add fat when toasting. If the groats burn in one spot, lower the heat; it will be perfectly crispy after a few minutes of cooling.

Basic infusion

4

When the beets and apples are roasted, remove them from the oven. Peel the beets (the skin should come off easily; if not, let them cool for 5 more minutes) and cut them into smaller pieces. Place the beets and apples in a medium pot, add the dried plums and 600 ml of water. Season with cinnamon, cloves, and the remaining salt.

Ingredients: Beets (raw), Apple, Dried plums, Ground cinnamon, Ground cloves, Salt
Use a wide stainless steel pot. If the beets are hot, use gloves or a spoon to avoid burning yourself while peeling.
5

Bring the contents of the pot to a gentle boil, reduce the heat, and simmer for 20 minutes, partially covered (lid slightly ajar) to allow the flavors to meld. After 20 minutes, use an immersion blender to puree the contents of the pot until smooth. If you prefer a clearer drink, strain through a fine sieve, pressing with a spoon.

Ingredients: Beets (raw), Apple, Dried plums
Use an immersion blender carefully — the puree will be hot. If you don't have a blender, you can mash the ingredients with a potato masher and strain.

Seasoning and mixing with buttermilk

6

To the strained infusion, add the remaining 200 ml of water, taste, and sweeten with honey if needed (optional). Then cool the infusion to a temperature of about 50°C — it should be warm, but not hot. Gradually pour in the buttermilk (800 ml in total) while whisking to prevent the buttermilk from curdling. Stir gently and slowly for 1-2 minutes until the drink becomes homogeneous and creamy.

Ingredients: Buttermilk, Linden honey (optional)
Control the temperature: buttermilk added to too hot of a brew can curdle. If you don't have a thermometer, wait until the steam stops rising and the pot feels barely warm to the touch.

Cottage cheese cream (topping)

7

In a bowl, place the cottage cheese (200 g) and 50 ml of buttermilk (from the made drink or additional). Blend with a hand blender or mixer on low speed for 1-2 minutes until a smooth, creamy mixture forms. If the cream is too thick, add buttermilk one tablespoon at a time. Season gently (a pinch of salt) to enhance the flavor.

Ingredients: Semi-fat cottage cheese, Buttermilk
Use a bowl with a capacity of at least 1 liter and a mixer with a whisk attachment. Do not mix for too long — the cream should be smooth but not runny.

Assembly and decoration

8

Heat the drink over very low heat if it has cooled down (maximum to 60°C, do not bring to a boil). Pour into four large ceramic mugs, about 350-400 ml each. On top of each serving, add 1 tablespoon of cream cheese. Generously sprinkle (~25 g per serving) with toasted buckwheat and add 10 g of chopped walnuts (optional). Additionally, you can place half a dried plum as a decoration.

Ingredients: Toasted buckwheat groats, Semi-fat cottage cheese, Walnuts, Dried plums
The best vessels are thick, ceramic mugs that will retain heat. Use a spoon to cream to nicely shape a mound in the center of the drink.

Serving

9

Serve immediately — the drink tastes best warm. When serving, ask guests to stir with a teaspoon before drinking, so the cream gently mixes with the drink and gives it a velvety texture.

Serve with a small stirring spoon. If preparing in advance, reheat very gently, without boiling the drink.

Fun Fact

💡

Beets were known and valued in the rural Polish kitchen for their warming properties in winter. The combination of beetroot with sour buttermilk is a modern reinterpretation of homemade compotes and buttermilk, giving the drink a creamy, slightly tangy note.

Best for

zimowe spotkania przy kominku świąteczne śniadania wiejskie serwowanie zamiast tradycyjnego grzańca na jarmarku

Tips

🍽️ Serving

Serve in thick ceramic mugs, with an additional bowl of roasted grains and nuts for topping. You can serve thin slices of rustic bread with butter or pieces of cottage cheese on the side. Guests should mix the cream with the drink before taking the first sip.

🥡 Storage

Store the infusion (without the cheese cream and toasted groats) in a sealed container in the refrigerator for up to 48 hours. Before serving, gently heat to a maximum of 60°C and add fresh buttermilk. Keep the cheese cream separately in the refrigerator for up to 48 hours. Store the toasted groats separately in a dry container for up to 7 days.

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