Recipe for: Winter dessert: buckwheat groats with creamy cottage cheese, caramelized beets, and plum-apple sauce - photo 1
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Recipe for: Winter dessert: buckwheat groats with creamy cottage cheese, caramelized beets, and plum-apple sauce

Desserts Regional Cuisine of Poland 120 min Medium 14 wyświetleń ~32.85 PLN - (0)
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Description

A unique winter dessert combining traditional Polish ingredients in an unexpected form: whole grain buckwheat creates a surprisingly velvety base, creamy twaróg adds delicacy to the dessert, roasted caramelized beets introduce a spicy-sweet-sour note, and a thick sauce made from plums and Polish apples completes the flavor and color. This dish is a reinterpretation of Polish rural cuisine in a dessert version — perfect for serving on a festive or winter table, paired with strong tea with lemon or dried fruit compote. Qualities: contrast of textures (grainy buckwheat vs. creamy twaróg), intensity of beet and plum flavors, striking appearance with a layer of ruby beet slices and glossy sauce.

Ingredients Used

Ingredients (16)

Servings:
6
  • Chicken egg 2 szt. (~120 g)
  • Roasted buckwheat groats 300 g
  • Water 750 ml
  • Butter 80 g
  • Semi-fat cottage cheese 300 g
  • Buttermilk 200 g
  • Brown sugar 80 g
  • Balsamic vinegar 30 ml
  • Dried plums 150 g
  • Lemon zest 6 g
  • Jabłko (kwaśna odmiana) 3 szt. (~300 g)
  • Beets (raw) 400 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Wildflower honey 50 g
  • Walnuts 40 g
💰 Szacowany koszt dania: ~32.85 PLN (5.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the groats: pour 300 g of roasted buckwheat into a fine sieve and rinse under cold running water for about 30-40 seconds, mixing with your hands until the water is relatively clear. Rinse at least twice to remove dust and excess powder.

Ingredients: Roasted buckwheat groats
Use a fine sieve (strainer) — you will avoid small stones. Rinsing does not wash away the aroma of roasted groats, but improves the texture after cooking.
2

Cooking the groats: in a large pot, bring 750 ml of water to a boil. When the water is boiling, add 2 g of salt and pour in the rinsed groats. Stir for a moment, cover with a lid, reduce the heat to low, and cook for 12-15 minutes, until the water is absorbed and the groats are soft but not overcooked. After removing from heat, stir in 30 g of butter, cover, and let sit for 10 minutes, then fluff with a fork — the grains should be separated and slightly shiny.

Ingredients: Roasted buckwheat groats, Water, Salt, Butter
The best pot is a low saucepan with a capacity of 2-3 l and a thick bottom. Do not lift the lid while cooking more often than necessary — you will lose steam and change the water proportions.

Cottage cheese cream

3

Prepare the cheese cream: in a large bowl, place 300 g of semi-fat cheese. Add 200 ml of buttermilk, 80 g of brown sugar, 120 g of eggs (2 pieces), and 6 g of lemon zest. Use a hand blender or whisk and mix vigorously for 1-2 minutes until the mixture becomes silky and free of lumps. If the cheese is very lumpy, grind it beforehand through a sieve or blend it.

Ingredients: Semi-fat cottage cheese, Buttermilk, Brown sugar, Chicken egg, Lemon zest
Use an immersion blender to achieve a creamy consistency. If you don't have a blender, pass the cottage cheese through a sieve and whisk vigorously — it will take about 4-5 minutes.
4

Combine the cream with the groats: gradually add the cooled groats (they should be warm, not hot) to the cheese cream (first half of the groats), mixing with a spatula from the bottom to the top until the mixture is uniform — it should be thick but not dry. Taste the mixture and sweeten with a small amount of the remaining sugar if necessary. If you want a deeper aroma, you can add 50 g of wildflower honey (optional).

Ingredients: Roasted buckwheat groats, Semi-fat cottage cheese, Buttermilk, Brown sugar, wildflower honey
Gently mix to avoid breaking the structure of the groats — the mixture should have discernible grains of groats, but be firm enough to shape it into the dish.

Caramelized beets

5

Prepare the beets: preheat the oven to 200°C (top-bottom). Rinse the beets (400 g) thoroughly, wrap each piece individually in aluminum foil or place them all in a baking dish covered with foil. Bake for 45-60 minutes, until the tip of a knife goes into the beet without resistance. After baking, set aside to cool, then peel the skin off (it should come off easily with your fingers or with the help of a knife).

Ingredients: Beets (raw)
If you want to speed up the process, you can also boil the beets in salted water for 30-40 minutes. Roasting enhances the sweetness and aroma.
6

Caramelization: slice the peeled beets into pieces about 5-7 mm thick. In a large skillet, melt 30 g of butter, add 30 g of brown sugar and 15 ml of balsamic vinegar, and heat over medium heat for 3-4 minutes until the sugar dissolves and begins to caramelize. Add the beet slices and sauté for 6-8 minutes, gently stirring to coat the slices with a glossy glaze. If you are using honey instead of part of the sugar, add 50 g of honey along with the butter — in this case, shorten the caramelization time to prevent the honey from burning. The finished slices should be shiny and slightly sticky.

Ingredients: Beets (raw), Butter, Brown sugar, Balsamic vinegar, wildflower honey
The best pan is one with a diameter of 26–28 cm with a non-stick coating. Do not overheat the honey — it will burn and become bitter. Additionally, you can add wildflower honey to enhance the flavor (optional ingredient).

Plum-Apple Sauce

7

Prepare the sauce: in a saucepan, place 150 g of dried plums, 300 g of peeled and quartered apples, 40 g of brown sugar, and 2 g of cinnamon. Pour in about 150 ml of water and cook over low heat for 12-18 minutes, until the plums swell and the apples start to break down. Remove from heat and blend with an immersion blender until smooth. If the sauce is too thick, add 1-2 teaspoons of water. Season with 15 ml of balsamic vinegar at the end to bring out the acidity and round out the flavor.

Ingredients: Dried plums, Jabłko (kwaśna odmiana), Brown sugar, Ground cinnamon, Balsamic vinegar
Use a wide saucepan to ensure the fruits break down evenly. Blend briefly and check the taste — the sauce should be sweet and sour, not overly sweet.

Assembly

8

Assembly and baking: preheat the oven to 180°C. Prepare a baking dish measuring about 20x20 cm (or a 24 cm springform pan) — grease the bottom and sides with the remaining butter (about 20 g). Spread half of the mixture with buckwheat and cottage cheese on the bottom, pressing it down lightly with a spoon to create an even layer. Evenly arrange the caramelized slices of beetroot on top, then spread half of the plum-apple sauce. Cover with the remaining buckwheat-cottage cheese mixture and smooth the top. Optionally sprinkle with chopped walnuts (40 g).

Ingredients: Roasted buckwheat groats, Semi-fat cottage cheese, Beets (raw), Dried plums, Jabłko (kwaśna odmiana), Walnuts
The best dish is a low-sided ovenproof one — it makes baking and cutting easier. Additionally, you can add walnuts to enhance the flavor (optional ingredient).
9

Baking: place the dish in the oven and bake for 25-30 minutes at 180°C until the top is lightly golden and the center is set (check with a toothpick — it should come out moist but not raw). After baking, remove and let cool for 15-20 minutes, then place in the refrigerator for at least 1 hour to allow the mixture to firm up — the dessert will be easier to cut and serve.

Ingredients: Roasted buckwheat groats, Semi-fat cottage cheese, Beets (raw)
Do not try to cut the hot dessert — the layers may fall apart. Cooling in the fridge allows the cream to set and achieve a firm consistency.

Serving

10

Serving: cut the chilled dessert into squares (about 6-8 portions). Place a piece of dessert on a plate, and drizzle 1-2 tablespoons of warm (slightly heated) plum-apple sauce next to it. For a glossy finish, you can gently glaze the top with a bit of honey (if using). Sprinkle with toasted walnuts.

Ingredients: Dried plums, Jabłko (kwaśna odmiana), wildflower honey, Walnuts
Use a sharp knife dipped in hot water and dried before cutting — this will make the slicing more precise. Serve the dessert slightly chilled — this brings out the contrast of flavors.

Fun Fact

💡

Buckwheat has been cultivated in Poland for centuries and has long been an important component of the peasant diet. In this recipe, buckwheat is used in a dessert — a nod to the old practice of using local grains not only in savory dishes.

Best for

Świąteczny stół zimowy Domowe przyjęcie dla gości Niedzielne popołudnie przy herbacie

Tips

🍽️ Serving

Serve slightly chilled or at room temperature. Strong tea (black with lemon), dried fruit compote, or a lightly dry dessert wine pairs well with the dessert. For visual effect, use a ceramic dish or rustic plate to showcase the red beet slices and dark sauce.

🥡 Storage

Store in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. It tastes best the day after preparation (the flavors "meld"). For reheating — gently in the microwave (10–20 s) or at 100°C in the oven for 5–8 minutes, but not too long to prevent the cream from losing its consistency.

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