Recipe for: Winter Probiotic Buttermilk Beet Elixir with Roasted Buckwheat (variant c85cc36a) - photo 1
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Recipe for: Winter Probiotic Buttermilk Beet Elixir with Roasted Buckwheat (variant c85cc36a)

Wegetariańskie Drinks 90 min Medium 4 wyświetleń ~31.14 PLN - (0)
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Description

This is an unusual winter functional drink that combines Polish ingredients: buttermilk, roasted beets and apples, fermented cabbage, and whole grains — barley (pearl barley) as an aromatic infusion and roasted buckwheat as a crunchy topping. The drink is slightly creamy thanks to the cottage cheese, slightly tangy due to the pickles and buttermilk, with the natural sweetness of roasted apples and an earthy note from the beet. It is a probiotic drink, rich in protein and fiber, perfect as a warming and nourishing beverage after a winter walk or as a light meal in a bottle. Serve chilled, with a crunchy topping and fresh dill; it also pairs well with whole grain bread. The variant c85cc36a indicates a signature composition with increased protein content and textures (cream + crunch).

Ingredients Used

Ingredients (11)

Servings:
4
  • Buttermilk 800 g
  • Roasted beetroot (peeled) 300 g
  • Sauerkraut (finely chopped) 150 g
  • Barley groats (dry) 80 g
  • Semi-fat cottage cheese 200 g
  • Sea salt 2 g
  • Apple 1.1 szt. (~200 g)
  • Toasted buckwheat groats 60 g
  • 🌿 Przyprawy
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Dill 0.5 pęczek (~10 g)
  • Honey 30 ml
💰 Szacowany koszt dania: ~31.14 PLN (7.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of the infusion from the pęczak

1

Prepare a brew from barley groats (pearl barley), which will serve as the flavor base. Place 80 g of dry pearl barley in a sieve and rinse under cold water for about 20 seconds, rubbing the grains with your hand. Put the rinsed barley into a pot with a capacity of at least 1.5 l and pour in 600 ml of cold water. Bring to a boil over high heat, then reduce the heat to low and cook covered for 25–30 minutes, until the grains are soft but firm (taste: they should not be raw inside).

Ingredients: Barley groats (dry)
Use a medium-sized pot with a heavy bottom (preferably 1.5–2 l). If you want a more intense flavor, cook for 30 minutes; if you prefer a milder taste - 20–25 minutes. Make sure the water doesn't boil over.
2

Drain the cooked barley into a fine sieve over a bowl, reserving the broth (about 300–350 ml will flow through). Allow the infusion to cool to room temperature (about 20–30 minutes), and then chill in the refrigerator. This will be the cool base that we will add to the buttermilk — the barley infusion is mild, nutty, and balances the acidity of the other ingredients.

Ingredients: Barley groats (dry)
Use a fine sieve and strain the liquid thoroughly; you can keep the barley grains for soups or salads (do not throw them away). The infusion must be cooled before mixing with the buttermilk to prevent curdling.

Roasting beets and apples

3

Preheat the oven to 200°C (top and bottom heat). Wash the beets (300 g), trim the tails, wrap each one individually in aluminum foil, place on a baking sheet, and bake for 45–60 minutes depending on size (check with a fork — the beet is ready when the fork goes in easily). In the meantime, cut the apples in half, remove the cores, drizzle with a little water, and wrap in foil or place next to the beets on the baking sheet; bake for 25–35 minutes until the apple is soft and slightly caramelized at the edges.

Ingredients: Roasted beetroot (peeled), Apple
Use a kitchen thermometer or a fork to test the beets; if the beets are smaller, reduce the time to 40 minutes. The foil retains moisture and speeds up the baking. Once removed, let them cool down, then carefully peel the beets (gloves can protect your hands from staining).

Toasting buckwheat groats

4

Toast the buckwheat on a dry pan to get a crunchy topping. Heat a wide pan (preferably cast iron or non-stick) over medium heat. Add 60 g of dry buckwheat and toast for 4–6 minutes, stirring frequently with a wooden spatula — the grains will start to crackle slightly and take on a darker color and nutty aroma. When some of the grains have slightly popped and you can smell a pleasant aroma, transfer the buckwheat to a plate to cool.

Ingredients: Toasted buckwheat groats
Use a wide pan to ensure even roasting. Do not overheat — the grains can burn quickly, making them bitter. After turning off the heat, the grains will continue to roast slightly, so remove them from the pan immediately.

Assembly and blending of the drink

5

In a blender, place 200 g of semi-fat cottage cheese (crumbled), 300 g of roasted and peeled beets (cut into smaller pieces), 200 g of roasted apples (chopped), 150 g of sauerkraut (drained of excess juice), and 800 ml of buttermilk. Add 2 pinches of sea salt and 1 pinch of freshly ground pepper. Pour in 200–250 ml of chilled buckwheat infusion (start with 200 ml). Blend on high speed for 45–60 seconds until the mixture is smooth and creamy; if the drink is too thick, gradually add another 25–50 ml of buckwheat infusion to achieve the desired liquid consistency (it should have the consistency of thick frappé, easily pourable from a spout). Taste: the drink should be harmoniously sweet and sour with a distinct beet color. If you want to soften the acidity, optionally add 30 g of honey and blend briefly.

Ingredients: Semi-fat cottage cheese, Roasted beetroot (peeled), Apple, Sauerkraut (finely chopped), Buttermilk, Barley groats (dry), Sea salt, Black pepper, Honey
Use a blender with a minimum power of 600 W; if you don't have a blender, use a hand blender and a tall container, blending longer (about 2–3 minutes). Do not overfill the jug (max. up to 2/3 of its capacity). If the buttermilk starts to curdle, check the temperature of the infusion — it must be cold. By gradually adding the infusion, you will achieve the perfect consistency more easily.

Cooling and seasoning

6

Pour the blended drink into a pitcher or bottle. Chill in the refrigerator for at least 1 hour — the cold flavor is more refreshing and the textures will meld. After chilling, taste again and if necessary, season with a pinch of salt or honey (to taste).

Ingredients: Buttermilk, Honey
A cold drink better preserves the consistency and freshness of probiotics. If you want to serve it immediately, add a few ice cubes (but the ice water will dilute the flavor).

Serving

7

Fill tall glasses with the chilled drink (about 200 ml per serving). Sprinkle each serving with 1 tablespoon (about 15 g) of toasted buckwheat, and garnish with finely chopped fresh dill (about 2–3 g per serving). Serve with a metal teaspoon for eating larger pieces if needed. The drink is slightly thick — it should have a velvety texture and an intense pink-red color with a green accent from the dill and a brown sprinkle.

Ingredients: Toasted buckwheat groats, Dill
Use tall glasses (300–400 ml) or Mason jars. If serving at a party, prepare the drink in a pitcher and sprinkle the grains just before serving to keep them crunchy.

Fun Fact

💡

In the old Polish tradition, grain-based beverages (e.g., barley) were common — pearl barley was added to infusions and soups, and fermented foods were an important source of vitamins in winter. The combination of buttermilk with sauerkraut is a variation on traditional probiotic drinks known in the northeastern regions of Poland.

Best for

po zimowym spacerze lekki posiłek dla dbających o linię śniadanie na wynos zamiast jogurtu przyjęcie w stylu zdrowej kuchni

Tips

🍽️ Serving

Serve very chilled; add 1–2 ice cubes only if serving immediately. For a heartier version, serve with a slice of whole grain bread or a handful of nuts. The crispy buckwheat should be added just before serving to keep it crunchy.

🥡 Storage

Store the drink in a sealed container in the refrigerator for up to 48 hours (due to the fresh cheese and buttermilk). Before serving, stir — the drink may slightly separate. Freezing is not recommended (loss of texture and flavors).

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