Recipe for: Winter Street Drink "Beetroot Buttermilk with Buckwheat" - photo 1
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Recipe for: Winter Street Drink "Beetroot Buttermilk with Buckwheat"

Drinks Regional Cuisine of Poland 90 min Medium 13 wyświetleń ~43.58 PLN - (0)
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Description

A creative, warming street food drink that combines roasted beets and Polish apples with refreshing buttermilk and hearty buckwheat. Complemented by a sweet and sour plum sauce and fluffy curd foam — a winter version inspired by Polish ingredients and market simplicity. The drink has a deep ruby color, a thick creamy consistency thanks to the buckwheat and buttermilk, a hint of sweetness from the roasted apples and plums, and a light, fresh aftertaste from the buttermilk; the curd foam adds smoothness and a street food "to-go" effect. Great as a warming drink at winter markets, an alternative to cocoa, served in a paper cup with a lid or in a ceramic mug at the table.

Ingredients Used

Ingredients (12)

Servings:
4
  • Buttermilk 800 g
  • Buckwheat groats (dry) 120 g
  • Semi-fat cottage cheese 200 g
  • Dried plums 18.8 szt. (~150 g)
  • Apple 1.7 szt. (~300 g)
  • Beets (raw) 800 g
  • Water 500 ml
  • Butter 20 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Sauerkraut juice 30 g
  • Honey 60 ml
  • Toasted buckwheat groats 30 g
💰 Szacowany koszt dania: ~43.58 PLN (10.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Measure 120 g of dry buckwheat. Rinse it under cold water in a fine-mesh sieve, stirring with your hand until the water running out becomes clear (30-40 seconds). In a medium pot, bring 240 ml of water to a boil, add 1 g of salt (a pinch), and pour in the buckwheat. Reduce the heat to low and cover with a lid. Cook for 12-15 minutes until most of the water is absorbed, then remove the lid and cook for another 2-3 minutes, stirring, until the buckwheat is soft and starts to break apart. Add 20 g of butter, stir for 1 minute, and set aside to cool slightly.

Ingredients: Buckwheat groats (dry), Water, Salt, Butter
Use a medium pot with a lid. Do not lift the lid during the first 10 minutes of cooking to allow the steam to soften the grains evenly. The grains are ready when you can easily crush a grain between your finger and thumb.

Roasted beets and apples

2

Preheat the oven to 200°C (top-bottom). Wash 800 g of beets and 300 g of apples. Wrap each beet loosely in aluminum foil (or place in a heatproof dish covered with a lid). Cut the apples in half (you can remove the cores), drizzle with a little water to prevent drying out, and place next to the beets in the same dish or on a baking sheet. Bake for 50-60 minutes depending on the size of the beets — check with a fork: it should go in smoothly, and the apple should be soft and slightly caramelized at the edges. Once removed, let cool for 15 minutes, peel (the skin of the beet should come off easily, use gloves if it stains your hands), and cut into smaller pieces.

Ingredients: Beets (raw), Apple
Use gloves when peeling beets, as they stain your hands. If you don't have an oven, you can boil the beets until soft (45-60 minutes), but roasting will bring out more sweetness.

Plum Reduction

3

In a small saucepan, place 150 g of dried plums and 260 ml of water (part of the 500 ml reserve). Bring to a boil, then simmer for 10-12 minutes until the plums become soft and most of the liquid is reduced. Remove from heat and let cool slightly. Blend into a smooth mixture with an immersion blender or in a countertop blender. Strain through a sieve if you want a very smooth consistency, or leave pieces for texture.

Ingredients: Dried plums, Water
Use a small saucepan with a thick bottom to avoid burning. The reduction should be thick but fluid — it will thicken slightly upon cooling. Additionally, you can leave a few whole plums for decoration.

Preparing the drink base

4

In a blender, place 800 g of roasted and chopped beets and 300 g of roasted apples, add the cooled buckwheat with butter (the entire mixture from step 1), 200 ml of buttermilk from the total 800 ml, and 3 tablespoons (about 45 g) of prepared plum reduction. Blend on high speed for 60-90 seconds until the mixture is completely smooth and creamy. After blending, taste and optionally add 30 ml of sauerkraut juice for a more pronounced acidity or 60 g of honey for a sweeter version — add it tablespoon by tablespoon and mix. Finally, gradually add the remaining buttermilk, stirring with a spoon, until the desired consistency is achieved (aim for about 800 ml in total). The drink is served warm: gently heat the prepared base in a pot to a maximum of 38-40°C — it should be distinctly warm but not hot, so the buttermilk does not curdle.

Ingredients: Beets (raw), Apple, Buckwheat groats (dry), Buttermilk, Dried plums, Sauerkraut juice, Honey
Use a jug blender or a hand blender with a minimum power of 600W. If the base is too thick, add buttermilk by the tablespoon until it is liquid but still creamy. When heating, use a saucepan with a thick bottom and stir frequently; do not allow it to boil.

Cottage Cheese Mousse

5

In a tall container, place 200 g of semi-fat cottage cheese and 100 ml of the remaining buttermilk. Blend with a hand blender or a stand blender on high speed for 45-60 seconds until the mixture becomes very smooth and slightly fluffy (it should resemble the consistency of a thick smoothie, not a dense mass). If the mixture is too thick, add buttermilk one tablespoon at a time. Season with a pinch of salt (1 g) and briefly blend. The foam should hold its shape when spooned (slight "ripples" will be visible).

Ingredients: Semi-fat cottage cheese, Buttermilk, Salt
Use a tall container for a hand blender or a jug blender. Do not blend for too long — over-whipping can make the foam watery. This is a key element of presentation — the foam should be light and creamy.

Toasted buckwheat (optional)

6

If you are using roasted buckwheat as a decoration: heat a dry pan over medium heat and add 30 g of dry roasted buckwheat. Toast for 3-5 minutes, shaking the pan until the buckwheat turns golden and starts to emit a pleasant nutty aroma. Transfer to a paper towel to cool and become crispy.

Ingredients: Toasted buckwheat groats
Use a non-stick or cast iron skillet. Be careful — toasted groats can burn quickly; keep the skillet moving.

Assembly and serving

7

Prepare four cups (about 300 ml each). Pour 1-2 tablespoons (about 15-30 g) of plum reduction into the bottom of each cup and gently spread it with a spoon to create a pattern. Pour the hot (38-40°C) beetroot-buttermilk base up to 3/4 of the height of the cup. Gently add 1-2 tablespoons of cheese foam on top using a spoon or piping bag (the foam should hold its shape). Sprinkle with a little toasted buckwheat (if using) and optionally drizzle with a teaspoon of honey. Serve with a small wooden spoon or straw, depending on preference.

Ingredients: Dried plums, Buttermilk, Semi-fat cottage cheese, Toasted buckwheat groats, Honey
If you're serving to go, use cups with lids and the buttermilk foam can be placed in a separate container or on top — do a stability test before selling. Additionally, you can add a piece of dried plum on a toothpick as a decoration.

Taste test and final tips

8

Before serving, taste the drink: look for a balance between the sweetness of the baked apples and plums, the acidity of the buttermilk and possibly the cabbage juice, and the smooth consistency of the porridge. If the taste is too sweet — add 5-10 ml of sauerkraut juice; if too sour — sweeten with a teaspoon of honey. Make sure the temperature of the drink does not exceed 40°C.

Ingredients: Sauerkraut juice, Honey, Buttermilk
Always taste after adding acidic or sweet ingredients. Buttermilk has a delicate structure — do not bring to a boil.

Fun Fact

💡

In Polish cuisine, beets have a long history (borscht, ćwikła). The combination of beetroot with buckwheat and buttermilk brings together traditional, peasant ingredients in a modern, street food format — it's a variation on cold soup and borscht, but served as a drink.

Best for

jarmarki zimowe kawiarnie i stoiska street food domowe spotkania w chłodny dzień

Tips

🍽️ Serving

Serve slightly warm in paper cups with lids, so it can be drunk while standing. The cheese foam looks best when freshly arranged just before serving. For a kid-friendly version, omit the cabbage juice and replace the honey with plum jam.

🥡 Storage

The base (without foam) can be stored in the refrigerator for up to 48 hours in an airtight container; before serving, gently warm it to a maximum of 38°C. The cottage cheese foam is best prepared just before serving — stored in the refrigerator for 24 hours, it will lose its fluffiness. The finished drink is not suitable for freezing (texture change of buttermilk and porridge).

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