Buckwheat skewers with cheese filling, roasted beet sauce, and apple-plum chutney - photo 1
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Buckwheat skewers with cheese filling, roasted beet sauce, and apple-plum chutney

Pikantne Snacks Fusion cuisine Regional Cuisine of Poland 90 min Medium 8 wyświetleń ~30.84 PLN - (0)
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Description

A creative winter snack in the style of Polish street food: fried skewers made from buckwheat combined with delicate cheese and forest mushrooms, complemented by a sweet and sour chutney made from Polish apples and dried plums, as well as a creamy, slightly spicy sauce based on roasted beets and buttermilk with horseradish. The dish combines traditional, seasonal ingredients (sauerkraut, beets, mushrooms, apples, plums) with the convenient form of street food — served on wooden sticks, perfect for a fair, home party, or winter walk. The flavor harmonizes the earthiness of buckwheat and beets with the acidity of cabbage and apples, and the creaminess of cheese and buttermilk. The vivid colors (ruby beets, golden skewers) create an impressive street food appearance.

Ingredients Used

Ingredients (17)

Servings:
4
  • Buckwheat groats (dry) 200 g
  • Semi-fat cottage cheese 250 g
  • Egg 2 szt.
  • Sauerkraut 200 g
  • Forest mushrooms (fresh, e.g. boletus/forest champignon) 150 g
  • Dried plums 80 g
  • Beetroot (raw) 400 g
  • Wheat flour 80 g
  • Rapeseed oil 30 g
  • Buttermilk 150 g
  • Grated horseradish (jar) 30 g
  • Garlic 2 ząbki
  • Apple 1.7 szt.
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Roasted walnuts 30 g
  • Dill 0.8 pęczek
💰 Szacowany koszt dania: ~30.84 PLN (7.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Rinse the buckwheat in a sieve under cold running water for 30-60 seconds, rubbing the grains with your fingers — this will remove dust and debris. Transfer the buckwheat to a pot with a thick bottom, add 400 ml of water (ratio 1:2) and a pinch of salt. Place on the burner, bring to a boil over high heat (bubbles), cover with a lid, reduce the heat to the lowest setting and cook for 12-15 minutes, until the water is absorbed. After cooking, remove from heat and let it sit covered for 10 minutes to allow the grains to 'finish' — they should be soft but not mushy, separate from each other.

Ingredients: Buckwheat groats (dry), Salt
Use a pot with a thick bottom (2–3 mm) with a capacity of at least 1.5–2 l. Do not lift the lid while cooking — the steam ensures even cooking of the groats.

Beets

2

Preheat the oven to 200°C (top-bottom). Wash the beets, trim the roots, and wrap them in aluminum foil individually or together to prevent drying out. Bake for 45–60 minutes (depending on size) — check with a fork: it should slide smoothly into the largest beet. Once baked, cool to a touchable temperature, peel the skin off (it will slip off with a knife), and cut into cubes or grate on a coarse grater for the sauce.

Ingredients: Beetroot (raw)
If you have a steamer, you can also cook the beets for 35–45 minutes; however, roasting enhances the sweetness and concentration of flavor.

Filling

3

Finely chop the onion (if using), heat 1 tablespoon of rapeseed oil in a medium skillet (Ø 26 cm), add the chopped mushrooms and sauté over medium heat for 6–8 minutes, until the juices evaporate and the edges start to brown slightly. At the end, add the finely chopped garlic (sauté for 30–60 seconds until you can smell the aroma). Transfer the mushrooms to a plate and let them cool.

Ingredients: Forest mushrooms (fresh, e.g. boletus/forest champignon), Rapeseed oil, Garlic
Use a pan with a diameter of 24–28 cm, preferably non-stick or cast iron. Don't overdo the temperature — the mushrooms should brown nicely, not steam instead.
4

Drain the sauerkraut: place it in a colander, press down with a spoon, and squeeze out the excess juice. Chop finely. In a large bowl, mash the cottage cheese with a fork until smooth, add the cooled cooked groats, the cooled fried mushrooms, the chopped sauerkraut, and the beaten egg. Add flour (about 60–70 g), salt, and pepper to taste (starting with 3 g of salt) and mix with a wooden spoon or by hand until the mixture is uniform. The mixture should be sticky but moldable — if it is too wet, add the remaining flour to a total of 80 g; if too dry, add 1–2 tablespoons of buttermilk.

Ingredients: Semi-fat cottage cheese, Buckwheat groats (dry), Forest mushrooms (fresh, e.g. boletus/forest champignon), Sauerkraut, Egg, Wheat flour, Buttermilk, Salt, Black pepper
Use a large bowl (at least 3 l). If you don't have a thermometer, you can assess the moisture by touch: the mixture should hold its shape when formed into a roll and not crumble.

Shaping

5

Prepare a work surface or a clean countertop lightly dusted with flour. Take a portion of the mixture about 50–60 g in size (you can use an ice cream scoop for uniformity) and shape it into a roll about 8–10 cm long between your hands — don’t worry if the edges are slightly uneven. Place the rolls on a board and set them in the refrigerator for 20–30 minutes to cool and firm up — this will make breading and frying easier.

Ingredients: Wheat flour, Semi-fat cottage cheese, Buckwheat groats (dry)
Use wooden hands or rubber kitchen gloves. If the mixture is very sticky, wet your hands with cold water or sprinkle them with a little flour.

Breading and frying

6

Take the rolls out of the fridge. Gently coat each one in additional flour (the leftover from the bowl), shaking off the excess. Heat 2 tablespoons of oil in a pan over medium-high heat. Place the rolls so they do not touch each other — fry for 3–4 minutes on each side until golden brown and crispy. Lower the heat if they start to brown too quickly. Alternative: bake in an oven preheated to 200°C for 15–18 minutes, turning once.

Ingredients: Rapeseed oil, Wheat flour
The best pan is 26–28 cm in diameter; fry in batches, do not overcrowd the pan. Use medium-high heat for frying — if the oil starts to smoke, it is too hot.

Roasted Beet Sauce

7

Transfer the cooled roasted beets (about 400 g chopped) to a blender, add 150 ml buttermilk, 30 g horseradish, and a pinch of salt and pepper. Blend until you achieve a smooth, creamy sauce. Taste and adjust seasoning — if the sauce is too thick, add 1–2 tablespoons of water or buttermilk; the consistency should be thick but fluid, perfect for dipping skewers.

Ingredients: Beetroot (raw), Buttermilk, Grated horseradish (jar), Salt, Black pepper
Use a blender or an immersion blender. Horseradish is spicy — add it gradually and taste after each teaspoon.

Apple-Plum Chutney

8

In a small skillet, heat 1 tablespoon of oil, add chopped apples (300 g) and chopped dried plums (80 g). Sauté over medium heat for 8–10 minutes, adding 1–2 tablespoons of water from time to time, until the apples soften and the plums swell. Add a pinch of salt and, if you prefer a sweeter flavor, 1 teaspoon of honey (optional). Mash some of the pieces with a spoon, leaving chunks for texture. The chutney should be thick and slightly sticky.

Ingredients: Apple, Dried plums, Rapeseed oil, Salt
Use a heavy-bottomed pan to avoid burning. If the chutney becomes too sour, a bit of honey or sugar (1 teaspoon) will mellow the flavor.

Assembly and decoration

9

On a short wooden skewer, gently thread 1–2 pieces of the kebab (depending on the length of the skewer). On a plate, arrange a portion of the kebabs, and place the roasted beet sauce and apple-plum chutney in separate bowls alongside. Optionally, sprinkle with chopped, toasted walnuts and fresh dill for a contrast of textures and aromas.

Ingredients: Roasted walnuts, Dill, Beetroot (raw), Apple
If serving to go, place the sauces in small disposable containers. Additionally, you can add walnuts to enhance the flavor/texture.

Serving

10

Serve the skewers hot, with the sauces slightly chilled (the buttermilk sauce is better if placed in the fridge for 10–15 minutes before serving). Guests should dip the pieces in the beetroot sauce and top with chutney — the combination of creamy, sweet and sour, and slightly spicy horseradish creates a flavorful bite.

Ingredients: Beetroot (raw), Buttermilk, Apple
It's best to serve immediately after frying when the coating is crispy. If you need to serve later, reheat in the oven for 6–8 minutes at 180°C to regain crispiness.

Fun Fact

💡

Buckwheat has long been a staple of Polish peasant cuisine — in many regions, it served as a base for both savory and sweet dishes. The combination of buckwheat and cottage cheese is a modern reinterpretation of these traditions in the form of street food.

Best for

zimowe jarmarki przyjęcia i imprezy domowe piknik zimowy/spacer po mieście

Tips

🍽️ Serving

Serve on wooden boards or in paper trays for a street food effect. Pair with sour drinks (kefir, buttermilk) or warming ginger tea. For those who enjoy spice — add a teaspoon of hot horseradish to the chutney.

🥡 Storage

Store the skewers in the refrigerator in a closed container for up to 48 hours. Keep the sauces (buttermilk-beet and chutney) separately in glass jars for up to 4 days. To reheat, use the oven at 180°C for 6–8 minutes to regain crispiness; the microwave will soften the coating.

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