Recipe for: Winter Buckwheat-Barley Stew with Roasted Beets, Braised Cabbage, and Forest Mushrooms - photo 1
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Recipe for: Winter Buckwheat-Barley Stew with Roasted Beets, Braised Cabbage, and Forest Mushrooms

Pikantne Plant-based cuisine Main dishes Regional Cuisine of Poland 90 min Medium 16 wyświetleń ~27.75 PLN - (0)
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Description

A thick, warming comfort food-style stew: creamy barley groats with roasted beets and pieces of roasted apples, topped with an aromatic layer of sautéed sauerkraut with forest mushrooms and a crunchy topping of toasted buckwheat crumble. The dish combines the acidity of the sauerkraut with the sweetness of roasted beets and apples, adds umami depth thanks to the mushrooms, and the toasted buckwheat crumble introduces a contrast of textures. Perfect for a winter lunch or dinner — nutritious, plant-based, and deeply Polish in flavors.

Ingredients Used

Ingredients (18)

Servings:
4
  • Barley groats (pearl barley) 240 g
  • Sauerkraut 250 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Dried plums 10 szt. (~80 g)
  • Rapeseed oil 30 g
  • Dried thyme 2 g
  • Vegetable broth 800 ml
  • Wheat flour 20 g
  • Toasted buckwheat groats 80 g
  • Apple 1.1 szt. (~200 g)
  • Beets (raw) 400 g
  • Wild mushrooms (fresh) 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Ground black pepper 2 szczypty (~2 g)
  • Parsley 1 pęczek (~30 g)
  • ✨ Opcjonalne
  • Natural plant-based yogurt (soy) - optional 100 g
  • Roasted walnuts 40 g
💰 Szacowany koszt dania: ~27.75 PLN (6.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting beets and apples

1

Preheat the oven to 200°C (top and bottom). Wash the beets thoroughly with a brush, do not peel the skin — we will peel them after baking. Cut off the ends. Cut the apple into quarters and remove the seeds. In a baking dish (deep roasting pan), place the beets and apple quarters, drizzle with 1 tablespoon of oil (15 g) and lightly salt (2 pinches). Cover tightly with aluminum foil or a lid and place in the oven. Bake for 45–55 minutes: the beet is ready when a skewer goes through it without resistance. The apples will be soft and slightly browned after 25–30 minutes — if the apples are ready earlier, remove them and set aside to cool.

Ingredients: Beets (raw), Apple, Rapeseed oil, Salt
Use a large baking dish or a heatproof dish. If the beets are very small, reduce the time to 40 minutes; large beets may need 60 minutes. After baking, let the beets rest for 10 minutes to cool — the skin will come off more easily.

Preparation of barley groats

2

Before cooking, rinse the pearl barley under cold water in a sieve to remove any dust. In a medium pot, heat 1 tablespoon of oil (15 g), add the rinsed barley and sauté for 1–2 minutes, stirring, until the grains shine slightly — this will enhance the nutty aroma. Pour in 800 ml of hot vegetable broth, bring to a boil, reduce the heat to low, and simmer covered for 30–40 minutes, until the grains swell and are soft but not overcooked. If it absorbs all the liquid and the barley is still hard, add 50–100 ml of boiling broth and continue cooking.

Ingredients: Barley groats (pearl barley), Vegetable broth, Rapeseed oil
Use a pot with a thick bottom, cover with a lid. The groats should be creamy, each grain slightly swollen, not mushy. Cooking usually takes 35–40 minutes for pearl barley. If you don't have broth, use salted water.

Peeling and slicing roasted beets

3

When the beets have cooled enough to touch, grab them with a paper towel and gently rub the skin off with your fingers — it should come off easily. Cut the peeled beets into thick cubes (about 1–1.5 cm). Cut the apples into similarly sized pieces. Transfer the chopped beets and apples to a bowl and add finely chopped dried plums (80 g) and 1 teaspoon of mustard (optional) or 1 tablespoon of flour (20 g) if you want to thicken the mixture later. Drizzle with 1 teaspoon of oil (if it's dry) and mix gently.

Ingredients: Beets (raw), Apple, Dried plums
Use gloves or a paper towel to peel the beets to avoid staining your hands. The cubes should not be too small — larger pieces will provide nice texture contrasts after baking.

Stewing cabbage with mushrooms

4

Chop the onion into small cubes, crush the garlic and finely chop it. In a large skillet, heat 1 tablespoon of oil (15 g). Add the onion and sauté over medium heat for 3–4 minutes until it becomes translucent and slightly golden. Add the mushrooms cut into pieces and sauté for 6–8 minutes until most of the water evaporates and the mushrooms are browned. Add the chopped garlic and sauté for 30 seconds until fragrant. Stir in the sauerkraut (250 g) — if it is very sour or wet, lightly squeeze it with your hands or a strainer before adding. Add 1/2 teaspoon of dried thyme (from the total amount) and 1 tablespoon of flour (20 g) mixed with 2–3 tablespoons of water (thickener). Pour in 100 ml of broth, reduce the heat, and simmer for 8–12 minutes, stirring occasionally until the flavors meld. Turn off the heat and season to taste with salt (1–2 pinches) and pepper (1 pinch). If the cabbage is very sour, add 1 teaspoon of sugar or a few extra pieces of baking apple.

Ingredients: Onion, Garlic, Wild mushrooms (fresh), Sauerkraut, Wheat flour, Vegetable broth, Dried thyme, Salt, Ground black pepper
Use a wide non-stick skillet or cast iron — mushrooms need space to release moisture. Do not cover the skillet while frying the mushrooms, otherwise they will release water and instead of browning, they will steam.

Preparation of buckwheat crumble

5

In a dry skillet, toast the roasted buckwheat (80 g) for 4–6 minutes over medium heat, stirring until it starts to smell intensely nutty and sizzle slightly. Remove from heat and transfer to a bowl. Once it cools for 1–2 minutes, crush some of the grains with a spoon or briefly pulse in a blender to achieve a mix of finer and coarser pieces (we want a contrast of textures). Add a pinch of salt (1 g) and 1 teaspoon of oil to keep the crumble slightly moist and prevent it from being dusty.

Ingredients: Toasted buckwheat groats
Use a heavy-bottomed pan. Do not toast for too long — the groats will burn and become bitter. The crumble should be nutty and slightly crunchy.

Mixing the ingredients of the pot

6

In a large bowl, transfer the cooked spelt (drained if there is excess liquid). Add the chopped roasted beets and apples with prunes, along with half of the sautéed cabbage with mushrooms (set aside the other half for topping). Add 1 teaspoon of thyme and 1–2 pinches of salt to taste. Gently mix with a wooden spoon until the ingredients are combined — the mixture should be thick, with each ingredient visible, not a uniform mush. Taste and adjust: if you need more acidity — add 1 teaspoon of sauerkraut juice or a bit of apple cider vinegar. If you want a slightly sweeter note, add an additional chopped prune.

Ingredients: Barley groats (pearl barley), Beets (raw), Apple, Dried plums, Sauerkraut, Dried thyme, Salt
Use a wide bowl. Stir with a spatula or wooden spoon to avoid mashing the beets. Taste and season gradually.

Assembly and baking

7

Preheat the oven to 180°C (fan) or 200°C (top and bottom). Transfer the mixed buckwheat and beetroot mixture to a greased baking dish (e.g., 20×30 cm). Evenly spread the remaining sautéed cabbage with mushrooms on top. Sprinkle with the prepared buckwheat crumble, and if using, chopped walnuts (40 g). Place in the oven and bake for 15–20 minutes, until the aromas meld and the top is slightly crispy. Remove and let sit for 5 minutes before serving.

Ingredients: Barley groats (pearl barley), Sauerkraut, Toasted buckwheat groats, Roasted walnuts
Use a baking dish with a depth of about 4–5 cm. Baking combines flavors and slightly dries the crumble — we don't need to dry it out completely, it should remain moist in the center. If the top browns too quickly, cover it with foil.

Finishing and serving

8

Sprinkle the pot with fresh, finely chopped parsley (bunch, 30 g). Serve a portion of the hot pot on plates — you can decorate each portion with 1–2 tablespoons of plant-based yogurt (optional) for a cool contrast. Serve immediately, preferably with a piece of dark bread or pickled cucumber as a side.

Ingredients: Parsley, Natural plant-based yogurt (soy) - optional
Use a metal spoon to scoop portions so the top doesn't crumble. Plant-based yogurt adds freshness and softens the acidity of the cabbage.

Final tips

9

If you are preparing the dish a day in advance: store the baked dish in the refrigerator (in a closed container) for up to 3 days. To reheat — place in the oven at 160°C for 15–20 minutes or heat a portion in a pan with a lid, adding 2–3 tablespoons of water to prevent it from drying out. When reheating, sprinkle with fresh parsley again and optionally add a tablespoon of yogurt.

Ingredients: Barley groats (pearl barley), Sauerkraut
For reheating, the oven is better as it preserves the texture of the crumble better than the microwave.

Fun Fact

💡

Barley groats (pęczak) were a staple of peasant cuisine in many regions of Poland — providing sustenance and resilience for the winter. Combining it with beetroot and fermented vegetables brings together traditional ingredients in a modern, comforting version.

Best for

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Tips

🍽️ Serving

Serve hot, with a spoonful of plant-based yogurt or plant-based sour cream, fresh parsley, and optionally a slice of pickled cucumber. Dark rye bread or homemade sourdough bread pairs well with the dish.

🥡 Storage

Store in the refrigerator for up to 3 days in an airtight container. Portions can be frozen (for up to 2 months) — thaw in the refrigerator before serving and bake for 15–20 minutes in the oven. It is not recommended to store longer, as sauerkraut can become very sour.

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