Recipe for: Winter zero waste elixir: Buckwheat-beet kvass with buttermilk foam (variant bd3dca39) - photo 1
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Recipe for: Winter zero waste elixir: Buckwheat-beet kvass with buttermilk foam (variant bd3dca39)

Drinks Regional Cuisine of Poland 90 min Medium 14 wyświetleń ~28.94 PLN - (0)
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Description

A thick, aromatic drink inspired by traditional Polish kvass and infusions, prepared using a zero waste method with whole, seasonal winter ingredients: beets, apples, dried plums, and roasted buckwheat. The drink combines the sweet and sour notes of beet and apple concentrate with the smoky, nutty aroma of buckwheat infusion and a light, crunchy foam from buttermilk (with an option for creamy cheese as a decoration). This unusual, warming, and probiotic winter drink can be served hot or slightly warm — as a healthy alternative to compote or mulled wine, perfect for cold days and as a way to utilize peels and cores of fruits. It has a flavor layer of sweetness from dried plums and apples, a deep earthy note from beets, and a distinct roasted taste of buckwheat; it pairs wonderfully with aromatic rye cookies or as a digestif after a heavier winter meal.

Ingredients Used

Ingredients (9)

Servings:
4
  • Roasted buckwheat groats 60 g
  • Red beet (with skin) 500 g
  • Dried plums 100 g
  • Water 1200 ml
  • Buttermilk 400 g
  • Apple 1.7 szt. (~300 g)
  • 🌿 Przyprawy
  • Ground cinnamon 3 g
  • ✨ Opcjonalne
  • Honey 60 ml
  • Semi-fat cottage cheese 120 g
💰 Szacowany koszt dania: ~28.94 PLN (7.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing Ingredients (zero waste)

1

Thoroughly scrub the beets and apples under running water with a vegetable brush. Do not peel the vegetables or fruits just yet — the skin and core have aromas and pectins that will enhance the drink. Slice the beets into thin slices (about 3-5 mm) — thin slices will release their flavor more quickly. Cut the apples into quarters, removing only any hard seed sections if they are damaged, but keep the cores and skin.

Ingredients: Red beet (with skin), Apple
Use a cutting board and a sharp knife. If the beets are very dirty, soak them for 10 minutes before scrubbing. Tools: cutting board, sharp knife, vegetable brush.

Beetroot-Apple Syrup

2

In a large pot (minimum capacity 2.5 l), place the chopped beets, whole apples (quartered with skins and cores), and dried plums. Pour in 800 ml of water. Add ground cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer on very low for 35-40 minutes, until the beets and apples are soft and starting to break down.

Ingredients: Red beet (with skin), Apple, Dried plums, Ground cinnamon, Water
Use a stainless steel pot with a thick bottom to prevent burning. After 20 minutes, stir with a wooden spoon to check for tenderness. The right moment: a fork can easily pierce the slice of beet, and the apple starts to break down.
3

After 35-40 minutes, remove the pot from the heat. Strain the hot contents through a sieve or colander lined with cheesecloth over another pot, pressing with a wooden spoon to extract as much liquid and flavor as possible. Keep the remaining mass (the pulp from the beet and apple) — it can be used as a base for a thicker paste or added to muesli (zero waste). The liquid is our concentrated syrup — it should have an intense, ruby color and a sweet-sour aroma.

Ingredients: Red beet (with skin), Apple, Dried plums
Strain carefully (hot). If you are using a blender, you can blend the contents until smooth first and then strain, which will give you more extract. Store the remaining pulp in the refrigerator for up to 48 hours.

Buckwheat infusion

4

In a small dry skillet (or a dry pan), toast the buckwheat for 4-6 minutes over medium heat until it starts to smell intensely smoky-nutty and lightly crackle. Be careful not to burn it — shake the pan occasionally. After toasting, transfer the buckwheat to a metal or ceramic container.

Ingredients: Roasted buckwheat groats
Use a flat pan with a thick bottom (20-24 cm). The signal of readiness: the groats change to a roasted smell, the grains slightly darken. Burnt grains will be bitter — in that case, start over.
5

Pour the toasted groats with 400 ml of boiling water (from the remaining water) in a small jug or pot. Cover and steep for 10 minutes. After 10 minutes, strain through a fine sieve — you will get a strong, aromatic infusion with a color ranging from light brown to amber.

Ingredients: Roasted buckwheat groats, Water
Use a pitcher with a strainer or a teapot. The proper infusion is aromatic and clear after straining; if it is too cloudy, let it sit for 2-3 minutes for the sediment to settle, then filter through cheesecloth.

Combining ingredients

6

In a large pot or saucepan, combine the strained beetroot-apple syrup (about 600-700 ml after straining) with the buckwheat infusion. Season to taste: if you want it sweeter, add honey (optional). Heat over low heat for 5-8 minutes, without bringing it to a boil — the drink should be hot, but do not cook the buttermilk later.

Ingredients: Buttermilk, Honey, Water
Use a wooden spoon to stir. If the syrup is very thick, add a little more water (to achieve the desired consistency). Check the taste: it should be sweet and sour with a smoky buckwheat note.

Buttermilk mousse

7

In a bowl, whisk the buttermilk vigorously with a hand whisk or mixer on high speed for 30-60 seconds — the goal is to achieve a light foam, not butter. If you want a creamier foam, blend with optional cottage cheese (strained through a sieve) in a ratio of 2 parts buttermilk to 1 part cottage cheese; mix until smooth.

Ingredients: Buttermilk, Semi-fat cottage cheese
Use a tall, narrow bowl (it makes frothing easier). Do not whip for too long — the buttermilk will curdle. If you are adding cottage cheese, make sure it is smooth (passed through a sieve) to avoid lumps.

Assembly and serving

8

Pour the hot drink into 4 cups or mugs, about 250-300 ml each. Gently add 2-3 tablespoons of buttermilk foam on top. Sprinkle with a little cinnamon (optionally a bit more) and, if using, small crumbs of beetroot-apple pulp for texture.

Ingredients: Buttermilk, Ground cinnamon, Red beet (with skin)
The best is a wide thermal cup or a glass with a thick bottom. Pour the drink slowly, leaving room for the foam. If the foam quickly dissipates, serve immediately.

Serving and Variations

9

Serve hot or slightly warm. For the chilled version: cool the drink to room temperature and refrigerate for 1-2 hours, before serving whip the buttermilk and add it as a cold foam. Additionally, you can drizzle a bit of honey over the foam or garnish with finely grated cheese (optional).

Ingredients: Honey, Semi-fat cottage cheese
If you plan to store the drink, do not add the foam — add it just before serving.

Zero waste: what to do with the pulp

10

The remaining pulp from the beetroot-apple puree can be: 1) mixed with oats and honey as a wet muesli, 2) used as a filling for dumplings or pancakes after seasoning, 3) frozen in cubes and used later as a base for soup or sauce. Keep the pulp in an airtight container in the fridge for up to 48 hours or freeze for up to 3 months.

Ingredients: Red beet (with skin), Apple, Dried plums
For storage, use a glass container with a lid. Do not throw away the pulp — it contains pectin and fiber.

Fun Fact

💡

In the tradition of Polish folk drinks, vegetable and fruit extracts were used as a way to preserve vitamins during winter. Using peels and cores is a modern approach to the age-old practice of minimizing waste.

Best for

chłodne zimowe popołudnie podwieczorek do domowego ciasta poobiedni digestif zamiast herbaty lub grzańca

Tips

🍽️ Serving

Serve in thick mugs or rustic-style glasses. Complement with rye sourdough bread or gingerbread with nuts. For a breakfast version, add a tablespoon of pulp to millet porridge or oatmeal.

🥡 Storage

Store the base syrup in a sealed jar in the refrigerator for up to 5 days; gently stir before reheating. Do not store the drink with buttermilk foam — add the foam just before serving. Store the pulp in an airtight container for up to 48 hours or freeze.

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