Recipe for: Winter Street Warmer: Buckwheat-Beet Kvass with Buttermilk Foam (variant 64ca2cd4) - photo 1
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Recipe for: Winter Street Warmer: Buckwheat-Beet Kvass with Buttermilk Foam (variant 64ca2cd4)

Drinks Regional Cuisine of Poland 75 min Medium 12 wyświetleń ~24.12 PLN - (0)
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Description

A creative, winter drink in the style of Polish street food — aromatic, slightly sour "kvass" made from roasted buckwheat and barley, with the addition of roasted beets, Polish apples, and sweet-sour dried plums. After straining, the base is gently seasoned with cinnamon and pepper, adjusted with apple cider vinegar, and served with a cool, creamy foam made from buttermilk (or buttermilk blended with optional cottage cheese) — the result: a warm, slightly creamy drink with layers of flavor (nutty-bitter roasted grains, earthy beets, fruity sweetness of plums, and fresh acidity of buttermilk). Perfect for winter markets, as a warming drink after a walk, or as an alternative to hot alcoholic beverages. Aesthetically served in paper cups with a thin foam, sprinkled with a pinch of ground pepper or a bit of roasted buckwheat.

Ingredients Used

Ingredients (13)

Servings:
4
  • Water 1200 ml
  • Roasted buckwheat groats 100 g
  • Barley groats 50 g
  • Dried plums 100 g
  • Buttermilk 400 g
  • Apple cider vinegar 15 ml
  • Apple 1.1 szt. (~200 g)
  • Beets (raw) 300 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Ground black pepper 1 szczypta (~1 g)
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Semi-fat cottage cheese 100 g
  • Honey 30 ml
💰 Szacowany koszt dania: ~24.12 PLN (6.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the base

1

Prepare the ingredients: wash the beets with a brush under running water, peel the apple and cut it into quarters (remove the seeds). If the dried plums have pits — remove them or make sure they are pitted. Weigh the grains (buckwheat and pearl barley) and rinse the pearl barley under cold water in a strainer to remove excess starch.

Ingredients: Beets (raw), Apple, Dried plums, Roasted buckwheat groats, barley groats
Use a cutting board and a sharp knife for apples/beets. A fine metal sieve will be useful for rinsing grains.
2

Toasting the groats: heat a dry skillet over medium heat. Add buckwheat (100 g) and toast for 3-5 minutes, stirring with a wooden spoon, until it starts to smell intensely nutty and lightly smoke. Transfer to a plate. In the same skillet, toast the pearl barley for 2-3 minutes, until it evens out in color and releases its aroma.

Ingredients: Roasted buckwheat groats, barley groats
Use a heavy-bottomed pan (e.g. cast iron or steel). Don't leave the stove — roasting can easily burn. Roasting enhances the aroma and gives it a 'street food' character.

Cooking the broth

3

In a large pot (2.5–3 l), pour in 1200 ml of water. Add the toasted grains, washed beets cut into thick slices (about 2 cm), apple halves, and dried plums. Place on high heat, bring to a boil, then reduce the heat to low and cook with the lid slightly ajar for 30–35 minutes. Stir every few minutes to prevent sticking.

Ingredients: Water, Roasted buckwheat groats, barley groats, Beets (raw), Apple, Dried plums
Use a heavy pot with a lid. Cook on low heat after boiling to extract the flavors without excessive water loss. After 30 minutes, the grains will be soft, and the beets will be easily pierced with a fork.

Plum concentrate

4

Remove the dried plums (and possibly a few pieces of apple) from the pot, transfer them to a small saucepan along with 100 ml of soup (broth), and bring to a simmer over low heat for 8–10 minutes, until the plums soften and begin to break down. Mash with a wooden spoon or briefly blend with an immersion blender until smooth and slightly runny syrup forms.

Ingredients: Dried plums, Water
Use a small saucepan and an immersion blender (if you have one). The syrup will be thick and intense in flavor — it's a natural source of sweetness and depth.

Draining and clarifying

5

Strain everything through a fine sieve lined with a double layer of cheesecloth or a very fine strainer into a large bowl or pot — press the ingredients in the sieve with a spoon to extract as much liquid as possible. The leftovers (grains, pieces of beet and apple) can be kept as a topping for other dishes or as a snack — they are full of flavor.

Ingredients: Roasted buckwheat groats, barley groats, Beets (raw), Apple
Use a metal strainer and a piece of cheesecloth to obtain a clear, fiber-free drink. Be careful when squeezing — the hot liquid may splash.

Seasoning the base

6

Pour the strained broth back into the pot, add the plum syrup prepared in step 4, 2 g of ground cinnamon, 1 g of ground black pepper, and 2 g of salt. Bring to a very gentle simmer (not intense) and cook for 3–4 minutes to allow the spices to combine. Taste and if necessary, add honey (optional) to taste or adjust the acidity with 15 ml of apple cider vinegar — it should be pronounced but not overpowering.

Ingredients: Ground cinnamon, Ground black pepper, Salt, Honey, Apple cider vinegar
Use a spoon to stir and taste the drink with small spoonfuls to adjust the sweetness and acidity. Don't add too much cinnamon — it has an intense aroma.

Cooling to a safe temperature

7

After seasoning, remove the pot from the heat and let it sit for 6–8 minutes to cool down to about 45°C (warm, but not hot). You can speed up the process by placing the pot on a cold plate or on a rack and stirring.

Ingredients: Water
Use a kitchen thermometer if you have one (45°C is the optimal temperature at which the buttermilk won't curdle). If you don't have a thermometer — the drink should be warm to the touch (not scalding), and you should be able to hold your finger in it for 2-3 seconds.

Preparation of buttermilk foam

8

Pour 400 ml of chilled buttermilk into a tall container. If you want a richer foam, add 100 g of semi-fat cottage cheese (optional). Blend with a hand or electric mixer for 30–60 seconds until a thick, creamy foam forms. Season the foam very lightly (a pinch of salt or a little honey) according to your preference.

Ingredients: Buttermilk, Semi-fat cottage cheese, Honey
Use a tall mixing container and an immersion blender for minimal splatter. If you are adding cottage cheese, make sure it is soft or crumbled so that the blender can break it down well.

Combining and serving

9

Pour the warm broth (about 45°C) into mugs, filling them 3/4 full. For each serving, add 2-3 tablespoons of buttermilk foam on top (you can use a spoon or a bar spoon). Sprinkle with a bit of freshly ground pepper or toasted buckwheat from step 2 for a contrast of textures. Serve immediately — the drink should be warm, with the foam cold/creamy for contrast.

Ingredients: Buttermilk, Water, Ground black pepper, Roasted buckwheat groats
The best vessel is a paper cup of 250–300 ml (street food style) or a ceramic mug. A larger amount of foam will create a pleasant temperature contrast. Additionally, you can add a sprig of fresh thyme.

Final tips

10

If you are preparing a larger quantity for a stand, keep the base warm in food thermoses and the foam chilled in the refrigerator. After 2 days, the drink loses its freshness — it's best consumed the same or the next day. Store the leftover buckwheat-beet pulp separately and use it as an addition to salads or as an ingredient in pastries.

Ingredients: Roasted buckwheat groats, Beets (raw)
Use food thermoses for serving at street events. Do not heat the marshmallow — it loses its structure and flavor.

Fun Fact

💡

The drink is inspired by traditional Polish fermented beverages (e.g., bread kvass and beet kvass), but here roasted grains and dried fruits are used to create a "non-fermented" version with a similar depth of flavor, perfect for sale at winter markets.

Best for

zimowy jarmark uliczny festyn po spacerze w mroźny dzień alternatywa dla grzanego wina

Tips

🍽️ Serving

Serve in cups of 250–300 ml, with 2–3 tablespoons of cool buttermilk foam. For an adult version, you can add 10–15 ml of plum liqueur to the cup (serve carefully). For garnish, use toasted buckwheat or freshly ground pepper.

🥡 Storage

The base (clear broth) stored in a sealed container in the refrigerator will last for 48 hours. Keep the buttermilk foam separately in the cooler for a maximum of 24 hours and do not mix it with hot base above 50°C (it will cause curdling). Do not freeze buttermilk.

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