Recipe for: Winter buckwheat-beet elixir with cottage cheese foam - photo 1
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Recipe for: Winter buckwheat-beet elixir with cottage cheese foam

Drinks Regional Cuisine of Poland 75 min Medium 9 wyświetleń ~23.21 PLN - (0)
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Description

A warming, unusual drink inspired by the regional cuisine of Poland, combining notes of roasted buckwheat, baked beets, and sour buttermilk with a delicate foam made from cottage cheese. This drink is perfect for winter evenings: sweet and sour, earthy, and slightly nutty, with a thick, creamy foam on top and a crunchy accent. Ideal as an alternative to hot tea, served after dinner or as part of a regional menu: it combines Polish seasonal ingredients and preserves (beets, plums, apples, buckwheat, cottage cheese, buttermilk). The drink has a distinct structure: a base of roasted buckwheat infusion and beet-plum reduction, topped with cold or slightly warmed cottage cheese foam — a striking contrast of temperatures and textures.

Ingredients Used

Ingredients (11)

Servings:
4
  • Jabłko (kwaśna odmiana) 3 szt. (~300 g)
  • Dried plums 12.5 szt. (~100 g)
  • Toasted buckwheat groats 80 g
  • Beets (raw) 600 g
  • Water 1000 ml
  • Buttermilk 200 g
  • Semi-fat cottage cheese 150 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Honey 50 ml
  • Walnuts 30 g
💰 Szacowany koszt dania: ~23.21 PLN (5.80 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat base

1

Prepare a brew from roasted buckwheat. Heat a wide, dry pan over medium heat. Add 80 g of roasted buckwheat and toast for 3–4 minutes, stirring with a wooden spoon — the grains should take on a strong nutty aroma and a slightly darker color. Be careful not to burn them (if smoke appears, remove from heat).

Ingredients: Toasted buckwheat groats
Use a wide cast iron or non-stick skillet; stir constantly to toast the buckwheat evenly. When you smell a strong nutty aroma and hear gentle crackling, that's a sign that the process is complete.
2

In a pot with a capacity of at least 1.5 l, bring 1,000 ml of water to a boil. Add the toasted groats to the boiling water, reduce the heat to low, and simmer gently for 12–15 minutes covered: the infusion should take on color and aroma, but the grains do not need to be completely cooked through. After cooking, let the pot sit for 10 minutes, then strain the broth through a fine sieve or a dense strainer into another container, gently pressing with a spoon to extract as much flavor as possible. The resulting infusion (about 800 ml) will be the base.

Ingredients: Toasted buckwheat groats, Water
Use a heavy-bottomed pot to maintain even heat. When straining, do not squeeze the grains aggressively — the infusion should be clear with a hint of buckwheat.

Sautéing beets and apples

3

Prepare the beets and apples: wash the beets (600 g) thoroughly. If they have thin skin, you can leave it on while roasting; if the skin is tough, peel them before cooking. Cut the beets into quarters. Wash the apples (300 g), remove the cores, and cut them into quarters (leave the skins on).

Ingredients: Beets (raw), Jabłko (kwaśna odmiana)
If you are using kitchen gloves, you prevent your hands from staining with beet juice. Use a sharp knife and an easy-to-clean cutting board.
4

In a large heavy-bottomed skillet, heat 1 tablespoon (15 ml) of neutral oil (optionally — you can use a bit of butter). Add the chopped beets and sauté for 4–5 minutes over medium heat, stirring, until they are lightly browned. Add the apples and 100 g of dried plums. Sauté everything together for 3 minutes, then pour in 150 ml of previously drained buckwheat infusion — the liquid should cover the bottom and help with steaming. Reduce the heat to low, add 2 pinches of salt and 1 teaspoon (2 g) of cinnamon. Cover and simmer for 12–15 minutes, until the beets are tender (check with a fork: they should go in easily but not fall apart completely).

Ingredients: Beets (raw), Jabłko (kwaśna odmiana), Dried plums, Water, Toasted buckwheat groats, Salt, Ground cinnamon
The best is a pan with a diameter of 26–28 cm with a thick bottom. Do not add too much water — we want a concentrated flavor. If the mixture starts to stick, add a tablespoon of the infusion.
5

When the beets are soft, remove the pan from the heat and let it cool slightly (5–7 minutes). Transfer the contents of the pan to a blender, add 100 ml of warm buckwheat infusion, and blend thoroughly until smooth and silky. The consistency should resemble a slightly thick puree — if it is too thick, add 1 tablespoon of infusion at a time. Taste the mixture and sweeten with honey if needed (optional) — start with 25 g, then adjust to taste.

Ingredients: Beets (raw), Jabłko (kwaśna odmiana), Dried plums, Toasted buckwheat groats, Honey
If you don't have a countertop blender, use an immersion blender. Let the mixture cool slightly so it doesn't become too diluted with hot liquid.

Cottage Cheese Mousse

6

Prepare the cheese foam. Place 150 g of semi-fat cheese and 200 ml of buttermilk in a tall container. Add a pinch of salt. Using an immersion blender, blend on high speed for 45–60 seconds until the mixture becomes smooth and slightly frothy. If the mixture is too thick, add 1–2 tablespoons (15–30 ml) of cold buttermilk. The foam should be creamy, slightly holding its shape on a spoon.

Ingredients: Semi-fat cottage cheese, Buttermilk, Salt
Use a hand blender in a tall container or an electric mixer with whisk attachments. Do not overheat the cottage cheese — the foam should be cold. If you don't have a blender, you can vigorously whisk the mixture for 3–4 minutes, but the result will be less fluffy.

Assembly and Serving

7

Preparation of the drink: heat the remaining (about 600 ml) buckwheat infusion and 200–250 g of beet-plum puree together in a pot over low heat — stir gently and heat to a temperature of 65–70°C (it should be hot, but not boiling). Taste and season with salt and possibly honey (optional). When the flavor is balanced (it should be slightly sweet and sour with a hint of buckwheat), strain the drink through a fine sieve to achieve a smooth consistency. Pour into four cups or bowls of about 250 ml each.

Ingredients: Toasted buckwheat groats, Beets (raw), Dried plums, Water, Honey, Salt
Use a kitchen thermometer if you have one — a slight temperature deviation won't hurt, but don't boil it to avoid changing the flavor profile. It's best to heat slowly over low heat.
8

For each serving, spread 2–3 tablespoons (about 40 g) of chilled cheese foam on the surface of the hot base. The foam will create a temperature contrast and will gently warm up from the drink. For texture, sprinkle the top with finely chopped, lightly toasted walnuts (optional). Serve immediately.

Ingredients: Semi-fat cottage cheese, Buttermilk
Use an ice cream scoop or a small ladle to aesthetically place the foam. The foam should not completely sink — if it does, it means the base is too hot.
9

Finishing: optionally drizzle each serving with a bit of honey (about 5–10 g per serving) and sprinkle with a pinch of cinnamon. Serve with a small spoon so that the foam can be mixed with the hot base.

Ingredients: Honey, Ground cinnamon
Honey is not necessary — the drink has natural sweetness from the plums and apples. Add honey only if you prefer sweeter drinks.

Fun Fact

💡

In Polish cuisine, buckwheat was traditionally toasted and used not only as a side dish but also as an aromatic base for drinks and soups — toasted buckwheat (kasha) has a flavor similar to nuts and pairs wonderfully with earthy vegetables like beets.

Best for

zimowe wieczory świąteczne spotkania w stylu regionalnym po kolacji jako alternatywa dla deseru i herbaty

Tips

🍽️ Serving

Serve in thick ceramic cups or bowls to keep the drink warm for a long time. Add the foam just before serving. It can also be served cold — chilled base and cold foam as a summer reinterpretation.

🥡 Storage

The base (without foam) can be stored in the refrigerator for up to 48 hours in an airtight container. Before reheating, gently heat to a maximum of 70°C and mix well. The cheese foam is best prepared fresh; chilled it will maintain its structure for 24 hours, but after a longer time, whey will separate — then mix again.

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