Recipe for: Winter warming drink: Buttermilk-beet elixir with roasted buckwheat and plum - photo 1
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Recipe for: Winter warming drink: Buttermilk-beet elixir with roasted buckwheat and plum

Drinks Regional Cuisine of Poland 50 min Medium 17 wyświetleń ~35.97 PLN - (0)
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Description

This is an unconventional, seasonal drink that combines Polish tradition with modern creativity: sour buttermilk harmonizes with roasted beetroot and a sweet-sour compote of plums and apples, while toasted buckwheat adds a nutty texture. The drink is served slightly warmed, making it perfect for warming up in winter; it has a complex flavor: earthy beetroot, the acidity of buttermilk, warm spices (cinnamon, clove, ginger), and the sweetness of honey. Great as an alternative non-alcoholic "mulled wine," for a winter breakfast (with cheese quenelles as an option), or as a drink served at gatherings by the fireplace. It looks impressive: the deep ruby color of beetroot and plums, the foam from lightly whipped buttermilk, and the crunchy topping of toasted buckwheat.

Ingredients Used

Ingredients (13)

Servings:
4
  • Buttermilk 800 g
  • Roasted red beet 400 g
  • Dried plums 120 g
  • Wildflower honey 80 g
  • Water 200 ml
  • Fresh ginger 20 g
  • Apple 1.7 szt. (~300 g)
  • Toasted buckwheat groats 60 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Ground cloves 2 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Semi-fat cottage cheese 100 g
  • Walnuts 30 g
💰 Szacowany koszt dania: ~35.97 PLN (8.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets and apples

1

Wash the beets (400 g) thoroughly. Cut off the ends, wrap each beet in a piece of aluminum foil or place them in a heatproof dish, drizzle with a little water. Bake in an oven preheated to 200°C for 45–60 minutes (the time depends on the size of the bulbs). Check with a skewer — the beet is soft when the skewer goes in easily. Meanwhile, peel and cut the apples (300 g) into quarters, removing the cores.

Ingredients: Roasted red beet, Apple
Use the oven. If you're in a hurry, you can boil the beets in salted water for 30–40 minutes until they are soft. Do not unwrap the foil immediately after removing — be careful, it's hot steam.

Plum compote

2

In a small pot, place dried plums (120 g), water (200 ml), ginger slices (20 g), 40 g of honey, and 2 g of cloves. Heat over medium heat until gently boiling, then reduce the heat and simmer for 10–12 minutes — the plums should be soft and fragrant. After cooking, let the pot sit for 5 minutes to allow the flavors to meld.

Ingredients: Dried plums, Water, Fresh ginger, wildflower honey, Ground cloves
Use a pot with a capacity of about 1–1.5 l. Do not bring it to a strong boil for a long time — this will flatten the flavor. If you want a stronger aroma, cover the pot for 5 minutes after removing it from the heat.

Preparing the beetroot

3

When the beets are roasted and cool enough, peel off the skins (use gloves or a cloth — the skin comes off easily) and cut them into smaller pieces. Place the chopped beets in a blender with the cooked plums along with the juice (strain the compote, keeping the liquid). Blend into a smooth puree for 60–90 seconds. The puree should have a uniform, creamy consistency and an intense color.

Ingredients: Roasted red beet, Dried plums, Water, Fresh ginger
Use a high-power blender or immersion blender. If the mixture is too thick, add 1–2 tablespoons (15–30 ml) of boiled water from the compote. Be careful with the hot mixture — first blend for a shorter time, then longer to avoid overheating the blender.

Buttermilk base

4

In a large jug, briefly bring 200 ml of plum-ginger compote to a temperature of 65–70°C — do not let it boil. Cool it down to about 50–55°C. Pour the buttermilk (800 ml) into a bowl and gradually, in a thin stream, add a little of the warm compote while whisking to equalize the temperature (tempering). After adding 3–4 tablespoons of compote, the buttermilk mixture should be a few degrees warmer and smooth. Then pour in the rest of the warm compote and gently mix.

Ingredients: Buttermilk, wildflower honey, Dried plums, Water
Use a kitchen thermometer or check the temperature with your hand — it should be warm, not hot. Tempering prevents the buttermilk from curdling. Use a wooden or silicone spoon.

Combining flavors

5

To the blended beet-plum puree, add 40 g of honey (the remaining part) and 4 g of cinnamon along with a pinch of salt (1 g). Mix thoroughly with a spoon or briefly blend again on low speed to evenly distribute the spices. Taste the mixture and season to your liking — add a little more honey if you want a sweeter drink.

Ingredients: wildflower honey, Ground cinnamon, Salt, Roasted red beet, Dried plums
Use a spoon or blender on the lowest setting. Remember that buttermilk will add acidity, so don't over-sweeten.

Combining and heating

6

Pour the beet and plum puree into a pitcher with tempered buttermilk and gently mix until the drink is homogeneous. Heat the mixture over very low heat in a pot (or in a water bath) to a temperature of 50–55°C — slightly steaming, but not hot. Heating takes about 5–8 minutes. Taste after a few minutes — the consistency should be creamy.

Ingredients: Buttermilk, Roasted red beet, Dried plums, wildflower honey
Use a pot with a thick bottom or a water bath to avoid burning the drink. Do not bring to a boil — the buttermilk will curdle and change its texture.

Toasting buckwheat groats

7

In a dry skillet with a diameter of 24–28 cm, toast the buckwheat (60 g) over medium heat for 4–6 minutes, stirring constantly with a wooden spoon, until the grains are golden brown and smell nutty. Transfer to a plate to stop the toasting from residual heat.

Ingredients: Toasted buckwheat groats
Use a dry non-stick or cast iron skillet. Stir constantly — the groats can burn quickly. This is an important step for the texture of the drink.

Preparation of the cottage cheese mousse (optional)

8

If you are using cottage cheese (100 g), beat it with 10 g of honey (you can subtract this from the amount above) in a bowl with an immersion blender or whisk until it becomes slightly fluffy (about 1–2 minutes). Using a teaspoon, form small quenelles (balls) and store them in a cool place until serving.

Ingredients: Semi-fat cottage cheese, wildflower honey
Use a bowl and a hand mixer or blender. The cottage cheese should be chilled; if it's too dry, add a teaspoon of 12% cream (this is not in the ingredient list - use sparingly).

Serving

9

Pour the drink into warmed cups or heatproof glasses. For each serving, sprinkle 15 g of toasted buckwheat for crunch. If you are using cottage cheese, place one quenelle on top of each serving. Sprinkle finely chopped walnuts (about 7–8 g per serving) as a decorative and flavorful option.

Ingredients: Toasted buckwheat groats, Semi-fat cottage cheese, Walnuts
Serve immediately — the drink tastes best warm. Use a teaspoon to place the quenelles of cheese. Additionally, you can add more honey on top for those with a sweeter tooth.

Final seasoning

10

Taste the drink and adjust the seasoning if necessary: a pinch of salt can enhance the flavors, and an extra teaspoon of honey will add sweetness. Lightly sprinkle each serving with a pinch of cinnamon for decoration.

Ingredients: Salt, Ground cinnamon, wildflower honey
Add spices gradually — it's easier to add sweetness than to take it away. Remember that the cottage cheese can introduce additional sweetness, so taste everything together with the additions.

Fun Fact

💡

In ancient Polish cuisine, fermented dairy drinks (buttermilk, kefir) were common as healthy, warming meals. Combining them with beets and dried fruits is a modern reinterpretation of traditional flavors from the Central and Eastern European region.

Best for

zimowe spotkania przy kominku śniadanie lub podwieczorek w chłodny dzień bezalkoholowy napój rozgrzewający na świąteczne przyjęcia

Tips

🍽️ Serving

Serve in heatproof glasses or cups. For visual effect, leave a thin layer of curd foam and sprinkle with toasted buckwheat just before serving to maintain crunchiness. It can be served with a thin slice of baked apple on the edge of the cup.

🥡 Storage

Store the compote/puree and buttermilk separately in the refrigerator for up to 24 hours. Combine just before serving and heat gently — the buttermilk will separate with prolonged heating. Store the toasted groats in a dry jar for up to 2 weeks; serve the cheese fresh.

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