Recipe for: Winter buttermilk-beet elixir with buckwheat cream - photo 1
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Recipe for: Winter buttermilk-beet elixir with buckwheat cream

Drinks Regional Cuisine of Poland 75 min Medium 14 wyświetleń ~33.39 PLN - (0)
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Description

A modern, winter drink inspired by Polish flavors: creamy buttermilk blended with roasted beetroot and a thick, slightly nutty buckwheat cream. Complemented by a plum-ginger compote and baked apple as an aromatic accent. This is an unusual drink — it combines nutritious grains and dairy in liquid form, giving a deep, earthy color and pleasant acidity, perfect for cold days. Serve slightly warmed (as a warming drink) or chilled (as a thick cocktail). Visually striking (intense ruby color), filling, and aromatic — great instead of traditional tea or as a healthy dessert in a cup.

Ingredients Used

Ingredients (12)

Servings:
4
  • Roasted buckwheat groats 150 g
  • Buttermilk 600 g
  • Honey 30 ml
  • Fresh ginger 10 g
  • Lemon juice 30 ml
  • Water 350 ml
  • Apple 1.7 szt. (~300 g)
  • Beets (raw) 500 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Dried plums 80 g
  • Semi-fat cottage cheese 200 g
💰 Szacowany koszt dania: ~33.39 PLN (8.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Prepare the buckwheat: pour 150 g of buckwheat into a fine-mesh sieve and rinse under cold running water for about 1-2 minutes, shaking the sieve until the water runs relatively clear (this removes dust and dirt). Transfer the buckwheat to a small pot. Add 300 ml of water (from the 350 ml provided, you will reserve 50 ml for compote) and add 1 g of salt (a pinch). Bring to a boil over medium heat (pot uncovered), once boiling, reduce the heat to low and cover with a lid, cooking for 12-15 minutes until the water is absorbed and the buckwheat is soft but fluffy. After cooking, let it sit covered for 5 minutes, then mash with a fork or transfer to a blender and blend until smooth and creamy (it should be smooth, without hard grains) — if it is too thick, add 1-2 tablespoons of buttermilk to achieve a velvety consistency.

Ingredients: Roasted buckwheat groats, Water, Salt, Buttermilk
Use a small pot with a capacity of 1–1.5 l and a well-fitting lid. If you don't have an immersion blender, mash the groats vigorously with a pestle, then strain through a sieve. The groats are ready when the grains separate, there are no raw bits, and the consistency after mashing is creamy.

Roasting beets and apples

2

Preheat the oven to 200°C (top and bottom). Scrub the beets (500 g) thoroughly with a brush under running water. Wrap each beet or place all of them on a piece of aluminum foil, drizzle lightly (about 5 ml) with olive/canola oil (optional) and sprinkle with a small amount of salt. Wrap tightly and place on a baking sheet. Bake for 45–60 minutes (time depends on the size of the beets) — check with a skewer: a thin knife or toothpick should slide smoothly through the center. At the same time, cut 300 g of apples in half, remove the cores, place cut side up on a small baking sheet, you can sprinkle lightly with cinnamon (1/2 teaspoon from the prepared 2 g) and bake for 25–30 minutes, until the apples soften and slightly caramelize at the edges. After baking, remove and let cool slightly (10–15 minutes), then peel the beets under running warm water (the skin should come off quite easily), and cut into smaller pieces.

Ingredients: Beets (raw), Apple, Ground cinnamon, Salt
Use kitchen gloves to remove the foil and hot vegetables. The best baking tray is a lightly greased, deep baking tray. A common mistake: do not bake the beets for too short a time — they will be hard. If the beets are very small, reduce the baking time to 35–40 minutes.

Plum and Ginger Compote

3

In a small saucepan, place 80 g of dried plums, 50 ml of water (from the remaining 50 ml), 10 g of fresh ginger sliced thinly, 30 g of honey, and 2 g of cinnamon (the rest used to taste). Heat over medium heat, bringing to a gentle boil, then reduce the heat and simmer for 8–12 minutes until the plums swell and the liquid thickens slightly into a syrup. At the end, add 15 ml of lemon juice (part of the 30 ml), stir, and remove from heat. Consistency: the plums should be soft and surrounded by a thick, aromatic syrup.

Ingredients: Dried plums, Fresh ginger, Honey, Lemon juice, Ground cinnamon, Water
Use a small saucepan (1 l). Check the ginger slices with your finger — they should be soft after cooking. A common mistake: too much evaporation — watch closely, the syrup should be thick but not completely caramelized.

Assembly and Blending

4

In a tall blender cup, add the blended (or mashed) buckwheat (from step 1), the roasted and peeled pieces of beetroot (500 g), the roasted apple (all halves), pour in 600 ml of buttermilk, and add 30 g of honey (if you want it sweeter), 15 ml of lemon juice (the remainder from step 3), and 1 g of salt. If you are using cottage cheese (optional 200 g), add it now. Blend on high speed for 60–90 seconds until the mixture is smooth and creamy — check the consistency: it should be uniform, without beetroot grains; slightly thick but pourable. If the drink is too thick, add 50–100 ml of buttermilk or water and blend again. Taste and if necessary, add more honey or a teaspoon of lemon juice to balance the sweetness and acidity.

Ingredients: Roasted buckwheat groats, Beets (raw), Apple, Buttermilk, Honey, Lemon juice, Semi-fat cottage cheese, Salt
Use a jug blender with a minimum power of 600 W or an immersion blender in a tall container. Keep the blender lid closed and if the mixture is very thick, blend in short pulses to avoid overheating the device. Initial mistake: adding cold buttermilk to hot beets can cause strong cooling — if you want a warm version, let the beets cool slightly before blending.

Serving

5

Serve the drink slightly warm (about 40–45°C) or chilled. For a serving (approx. 250–300 ml), pour the drink into a wide mug or large glass. On top, add 1–2 tablespoons of plum compote (from step 3) as the "essence" of flavor — lightly swirl with a spoon to create a marbled effect. Garnish with a slice of baked apple or a sprinkle of additional ground cinnamon, and optionally top with toasted seeds. The drink should have an intense ruby color and a delicate spicy aroma.

It's best to serve in thick ceramic mugs that retain temperature longer. If you want a "to-go" version, use a thermos. Additionally, you can add chopped dried plums on top for texture.

Final tips

6

If you plan to store the drink, chill it completely and pour it into a tightly sealed container. Before serving, mix well (it may separate). For larger quantities, freezing is not recommended — storage time in the fridge is up to 48 hours. For a lactose-free version, replace buttermilk with plant-based kefir (coconut or soy) and omit the cottage cheese.

Ingredients: Buttermilk, Semi-fat cottage cheese
Use an airtight jar or bottle with a wide opening for storage. Common mistake: storing at room temperature — the dairy drink must be chilled.

Fun Fact

💡

Buckwheat and beets are traditional products of Polish cuisine — combining them in the form of a drink is a modern reinterpretation: the buckwheat adds heartiness to the drink (it used to be a staple of the peasant diet), while the beet gives it a characteristic color and sweetness after roasting.

Best for

chłodny zimowy wieczór podwieczorek/zdrowy deser serwowanie na gościnnych spotkaniach zamiast herbata/kompot

Tips

🍽️ Serving

Serve in wide ceramic mugs for a better aroma experience. Add 1-2 tablespoons of plum compote and a slice of baked apple to each mug. For a luxurious effect, drizzle a little honey just before serving and add cinnamon sticks as stirrers.

🥡 Storage

Store in the refrigerator for a maximum of 48 hours in an airtight container. Before serving, mix well or briefly blend again. Freezing is not recommended (texture changes and ingredient separation).

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