Recipe for: Winter salad with buckwheat, sauerkraut, and roasted beets - photo 1
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Recipe for: Winter salad with buckwheat, sauerkraut, and roasted beets

Pikantne Salads Regional Cuisine of Poland 90 min Medium 7 wyświetleń ~37.82 PLN - (0)
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Description

A hearty, warming salad inspired by Polish winter cuisine: roasted buckwheat combines with tangy sauerkraut, sweet-and-sour roasted beets, dried plums, and creamy cottage cheese. The addition of rehydrated wild mushrooms and toasted sunflower seeds adds depth of flavor and texture, while a light dressing of buttermilk and mustard highlights the connection to traditional, homemade tastes. The dish is filling as a standalone lunch or a warm appetizer on a winter table; it pairs wonderfully with dark, rustic bread. Visually, it features a contrast of beet red, golden-brown buckwheat, and white cottage cheese, garnished with green parsley and toasted sunflower seeds.

Ingredients Used

Ingredients (20)

Servings:
4
  • Roasted buckwheat groats 200 g
  • Sauerkraut 200 g
  • Dried plums 80 g
  • Apple 0.8 szt. (~150 g)
  • Semi-fat cottage cheese 200 g
  • Buttermilk 150 g
  • Red onion 150 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Sarepska mustard 4 łyżeczki (~20 g)
  • Honey 20 ml
  • Roasted sunflower seeds 40 g
  • Apple cider vinegar 15 ml
  • Dried mushroom mix 20 g
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Parsley 1 pęczek (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Smoked bacon 100 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~37.82 PLN (9.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

General preparation

1

Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper. Prepare all the ingredients on the countertop: measure and arrange the groats, wash the beets, drain the sauerkraut in a sieve if it is very sour, cut the apple and cheese into cubes, prepare the dried plums.

Ingredients: Roasted buckwheat groats, Beets (raw), Sauerkraut, Dried plums, Apple, Semi-fat cottage cheese
Use a large cutting board and a sharp knife for the beets and apple. If the cabbage is very sour, rinse it briefly under cold water and squeeze it well with your hands or in a colander.

Beets

2

Peel the beets (you can leave the skin on if you have gloves), cut into eighths or medium pieces ~2-3 cm. Drizzle with 1 tablespoon of rapeseed oil and lightly salt. Spread evenly on a baking sheet. Bake in the middle of the oven for 40-50 minutes, until soft in the center — check with a fork: the fork should go in smoothly, and the edge of the piece should be slightly caramelized.

Ingredients: Beets (raw), Rapeseed oil, Salt
Use gloves, as beets stain the skin. If the pieces are of different sizes, the smaller ones will cook faster — try to cut them evenly.

Mushrooms

3

In a small bowl, pour 120 ml of hot, almost boiling water over the dried mushrooms. Let them soak for 20-30 minutes to rehydrate. After that time, remove the mushrooms, squeeze out the excess water, and cut them into smaller pieces. Reserve the broth (strain through a sieve or cheesecloth) — it will be a flavorful addition to the sauce.

Ingredients: Dried mushroom mix
Use a glass or ceramic bowl, not a metal one. If the broth is very dirty, strain it through cheesecloth to remove the sand. Soaking is key — tough mushrooms won't soften during frying, and the flavor of the broth will enrich the sauce.

Buckwheat

4

In a medium pot, add buckwheat and cover with cold water in a 1:2 ratio (200 g of buckwheat -> 400 ml of water). Add a pinch of salt (about 1 g). Bring to a boil covered, then reduce the heat to low and cook for 12-15 minutes until the water is absorbed. After cooking, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Roasted buckwheat groats, Salt
Use a pot with a lid; do not lift the lid while cooking, as you will lose the steam needed for softening. The groats are ready when the grains are soft and not hard in the center.

Onion and plums

5

Heat a pan (preferably 26 cm) with 1 tablespoon of rapeseed oil over medium heat. Slice the onion into thin half-rings. Sauté for 6-8 minutes until it becomes translucent and slightly browned. Add the chopped dried plums and sauté for another 2-3 minutes until they become soft and slightly shiny — you can add 1 tablespoon of mushroom broth to release the flavor. Set aside to cool.

Ingredients: Red onion, Dried plums, Rapeseed oil, Dried mushroom mix
It's best to use a non-stick or cast iron skillet. The onion should be soft and translucent with a slightly golden edge, not burnt.

Sautéing mushrooms / bacon (optional)

6

In the same pan (if using bacon, first fry it over medium heat until crispy, about 6-8 minutes; drain on paper), sauté the soaked mushrooms in 1 tablespoon of oil for 4-5 minutes until lightly browned. Season with a pinch of pepper and, if needed, a pinch of salt (remember the cabbage!).

Ingredients: Smoked bacon, Dried mushroom mix, Rapeseed oil, Black pepper, Salt
If you're making a vegetarian version, skip the bacon. Sautéing the mushrooms in the same pan after the onion will release extra flavor — use a wooden spatula.

Sauce

7

In a large bowl, combine buttermilk (150 ml), mustard (20 g), honey (20 g), apple cider vinegar (15 g), and 1 finely chopped garlic clove (5 g). Add 2 tablespoons of mushroom broth (if available) for depth of flavor. Whisk until you achieve a smooth emulsion. Season to taste with 2-3 g of salt (be careful with the cabbage) and 2 g of freshly ground pepper. The sauce should be smooth, slightly runny, not too thin — adjust the consistency by adding a bit of buttermilk or broth.

Ingredients: Buttermilk, Sarepska mustard, Honey, Apple cider vinegar, Garlic, Dried mushroom mix, Salt, Black pepper
Use a medium-sized bowl and a whisk. If the sauce separates, add a teaspoon of mustard and mix vigorously — mustard helps to emulsify the ingredients.

Combining ingredients

8

In a large, wide bowl, place the cooked buckwheat (cooled to a warm temperature), add the drained sauerkraut (if it was rinsed, make sure to drain it well), diced roasted beets, sautéed mushrooms, fried onions with prunes, chopped apple, and pieces of cottage cheese. Gently mix with a spoon to evenly distribute the ingredients. Then, drizzle with the prepared sauce and gently mix again — so that the cottage cheese does not completely crumble and the pieces remain visible.

Ingredients: Roasted buckwheat groats, Sauerkraut, Beets (raw), Dried mushroom mix, Red onion, Dried plums, Apple, Semi-fat cottage cheese, Buttermilk
Use a wide mixing bowl to avoid crushing the beets and cheese. Stir from the bottom up, using a silicone or wooden spoon.

Finishing and decoration

9

Transfer the salad to a serving platter or divide it onto plates. Sprinkle with toasted sunflower seeds (40 g) and fresh, chopped parsley (30 g). If using optional bacon, add crispy pieces on top. For added texture, you can sprinkle with finely chopped walnuts (optional). Serve slightly warm or at room temperature.

Ingredients: Roasted sunflower seeds, Parsley, Smoked bacon, Walnuts
For the topping, use a dry, heated pan for the sunflower seeds and nuts — toast for 2-3 minutes, shaking the pan until they start to smell fragrant and lightly brown.

Serving

10

Serve the salad as a standalone lunch dish or as a side to roasted meat. If you prepare it in advance, mix the dressing just before serving to maintain the freshness of the cheese and the crunchiness of the sunflower seeds.

Ingredients: Semi-fat cottage cheese, Roasted sunflower seeds, Buttermilk
If you are serving at a party, prepare all the ingredients in advance and combine them 10-15 minutes before serving, so the flavors meld and the ingredients don't become too soft.

Fun Fact

💡

Buckwheat has been a staple of the winter menu in many regions of Poland for centuries; its intense, roasted aroma pairs wonderfully with forest mushrooms, giving this salad strong regional roots.

Best for

zimowy obiad rodzinny przyjęcie świąteczne jako dodatek piknik jesienno-zimowy (serwować w temperaturze pokojowej)

Tips

🍽️ Serving

Serve slightly warm (about 30–35°C) — the flavors are more pronounced. For a heartier version, add crispy bacon just before serving. For a vegan alternative, replace the cottage cheese with creamy tofu and honey with maple syrup.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. Long storage with sauce is not recommended — it's better to store the sauce separately and add it before serving. To reheat, take out a portion and heat briefly in a small pan (about 3-4 minutes), stirring to prevent the grain from drying out.

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