Recipe for: Winter Buttermilk and Beetroot Warmer with Toasted Buckwheat and Plum-Ginger Syrup - photo 1
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Recipe for: Winter Buttermilk and Beetroot Warmer with Toasted Buckwheat and Plum-Ginger Syrup

Drinks Regional Cuisine of Poland Fusion cuisine 60 min Medium 8 wyświetleń ~36.18 PLN - (0)
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Description

A modern winter drink inspired by Polish flavors: thick, slightly tangy buttermilk combined with roasted beet purée, sweet and sour dried plum syrup with ginger, and crunchy, toasted buckwheat as a surprising textural element. This drink is warming and hearty — great as an alternative to cocoa or mulled wine, pairs well with a simple yeast cake or cottage cheese. The combination of earthy beet, smoky toasted buckwheat, and spicy ginger creates an unexpected, elegant flavor with the warm hues of winter.

Ingredients Used

Ingredients (13)

Servings:
4
  • Buttermilk 800 g
  • Dried plums 80 g
  • Water 200 ml
  • Fresh ginger 20 g
  • Honey 60 ml
  • Rapeseed oil 15 g
  • Apple 0.8 szt. (~150 g)
  • Toasted buckwheat groats 120 g
  • Beets (raw) 400 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Cottage cheese (optional, for decoration) 100 g
  • Walnuts 30 g
💰 Szacowany koszt dania: ~36.18 PLN (9.04 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beetroot purée

1

Preheat the oven to 200°C (top-bottom). Wash the beets with a brush under running water, dry with a paper towel. Cut each beet into halves or quarters if they are larger — the goal is for the pieces to be of similar size (about 3–4 cm). Place them in a baking dish, drizzle with 10 g of rapeseed oil and sprinkle with 1 pinch of salt. Mix by hand or with a silicone spatula to ensure the oil evenly coats the pieces.

Ingredients: Beets (raw), Rapeseed oil, Salt
Use kitchen gloves or two spoons if the beets are slippery. Best dish: heatproof with a capacity of at least 1.5 l. Common mistake: pieces of beet that are too large – they will bake unevenly.
2

Roast the beets in a preheated oven for 35–45 minutes, until they are tender — check by inserting a knife or toothpick into the largest piece; the tool should slide in smoothly without resistance. Once removed, let them cool for 10 minutes.

Ingredients: Beets (raw)
Roasting brings out the natural sweetness of the beet. If you want a smoky flavor, roast on a rack over a baking sheet lined with foil underneath.
3

Peel the skin off the roasted beets with a knife, if it is charred — gently rubbing with a paper towel can help. Transfer the beets to a blender, add 20 g of buttermilk (from the total amount) for fluidity and 1/3 teaspoon (about 1 g) of salt. Blend on high speed for 45–60 seconds until a silky smooth purée is formed. If the mixture is too thick, add buttermilk a tablespoon at a time.

Ingredients: Beets (raw), Buttermilk, Salt
If you don't have a countertop blender, use an immersion blender with a tall container and blend until smooth. The purée should have the consistency of thick yogurt.

Plum and Ginger Syrup

4

In a small saucepan, combine dried plums (80 g), 200 ml of water, peeled and thinly sliced fresh ginger (20 g), and 30 g of honey. Heat over medium heat until the mixture begins to gently boil. Reduce the heat and simmer for 10–12 minutes, until the plums swell and release their juice.

Ingredients: Dried plums, Water, Fresh ginger, Honey
Use a saucepan with a capacity of at least 1 l. When the syrup is bubbling, stir occasionally to prevent it from sticking to the bottom. If you don't want honey, use maple syrup (vegan).
5

Blend the contents of the pot into a smooth syrup using an immersion blender or transfer to a countertop blender. Strain the syrup through a fine sieve, pressing with a spoon to separate the pulp and fibers of the ginger. Season with a teaspoon of cinnamon (2 g) and check the taste — if it's not sweet enough, add the remaining 30 g of honey. Chill to a temperature of about 40°C.

Ingredients: Dried plums, Fresh ginger, Honey, Ground cinnamon
Be careful when blending hot mixtures (use a kitchen glove or a cooler container). Straining results in a clear syrup without fibers.

Toasted buckwheat groats

6

In a dry, wide skillet (preferably cast iron or with a thick bottom), toast the buckwheat (120 g) over medium heat for 4–6 minutes, until it starts to emit a pleasant nutty aroma and changes color slightly. Stir with a wooden spoon or spatula every 30–40 seconds to ensure even toasting and prevent burning.

Ingredients: Toasted buckwheat groats
Use a pan with a diameter of 26–28 cm. If you hear popping or see smoke, reduce the heat immediately — burnt buckwheat will be bitter.
7

After toasting, remove the pan from the heat and let the groats cool for 5–7 minutes. Set aside a portion (about 40 g of dry groats) as a crunchy topping. Pour 240 ml of boiling water over the remaining groats in a small pot, cover, and cook on very low heat for 10–12 minutes, until the water is absorbed and the groats are soft. After cooking, mash with a fork to a chunky texture or blend lightly if you prefer a creamy consistency.

Ingredients: Toasted buckwheat groats, Water
Cook the buckwheat covered, do not stir vigorously while it absorbs the water. The creamy version will give the drink smoothness — blend briefly.

Assembly and serving

8

In a large pitcher, combine 780 g of buttermilk with 200 g of beetroot puree (from step 3). Whisk for about 30–40 seconds until the mixture becomes smooth and slightly frothy. Add 80–100 g of strained plum-ginger syrup — pour slowly while stirring to evenly distribute the syrup in the drink.

Ingredients: Buttermilk, Beets (raw), Dried plums
Best tool: a manual whisk or a mixing spoon. Machine: short pulses with an immersion blender on low speed will help achieve the consistency of the drink.
9

Prepare four cups or glasses: pour 20–25 g of plum syrup into the bottom of each (to create a colorful base). Then pour 200 g of buttermilk-beet drink into each glass, leaving space for toppings. Lightly sprinkle the top with a teaspoon of toasted buckwheat (from step 7).

Ingredients: Dried plums, Buttermilk, Toasted buckwheat groats
Use a measuring cup or scale to ensure equal portions. If serving cold, chill the buttermilk and syrup beforehand.

Finishing

10

Optionally: on each serving, place a small teaspoon of cottage cheese (about 25 g) and sprinkle with finely chopped, toasted walnuts (about 7 g per serving). Drizzle gently with 5 g of honey/a drop of rapeseed oil to achieve a creamy-salty vs. sweet-spicy contrast.

Ingredients: Cottage cheese (optional, for decoration), Walnuts, Honey
Additionally, you can add cottage cheese for a creamy texture or nuts for crunch. If you want a vegan version, skip the cottage cheese and replace the honey with maple syrup.

Serving

11

Serve the drink immediately — warm or at room temperature. If serving to go, pour it into a thermos. Serve with a small spoon for stirring (so guests can mix the cheese with the drink).

Ingredients: Buttermilk, Toasted buckwheat groats
Best vessels: clear high glasses or stoneware mugs. Typical mistake: storing with additions — the groats lose their crunch, so add them just before serving.

Cleaning and leftovers

12

Store the remaining beet puree in an airtight container in the refrigerator for up to 3 days — use it for other drinks, dips, or as a filling for dumplings. The plum syrup can be stored separately for up to 7 days in the refrigerator.

Ingredients: Beets (raw), Dried plums
Before reusing, gently heat the syrup — do not boil, so it doesn't lose its aroma. Wash the blender and strainer immediately, as dried plums and sugars stick easily.

Fun Fact

💡

Beets have been a part of Polish peasant cuisine for centuries; in the past, they were also used to color dishes and drinks. Combining beets with dairy products is a regional intuition — buttermilk softens the earthiness of the beet and adds freshness.

Best for

zimowe popołudnie przy kominku przerwa na łonie natury po spacerze przyjęcie z regionalnymi przekąskami

Tips

🍽️ Serving

Serve slightly warm (about 40–50°C) or at room temperature. When serving, add a teaspoon of cottage cheese and a handful of toasted buckwheat just before serving to maintain the contrast of textures. A yeast cake with nuts or gingerbread pairs well with it.

🥡 Storage

Store the drink in a sealed pitcher in the refrigerator for a maximum of 24 hours (buttermilk loses freshness). Plum syrup can be kept in a separate jar for up to 7 days in the refrigerator. Keep the roasted groats in a sealed container at room temperature for up to 5 days to maintain their crunchiness.

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