Country-style buttermilk and beet essence with roasted buckwheat and plum-apple jam (variant 6c95c6dc) - photo 1
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Country-style buttermilk and beet essence with roasted buckwheat and plum-apple jam (variant 6c95c6dc)

Drinks Regional Cuisine of Poland 90 min Medium 10 wyświetleń ~34.28 PLN - (0)
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Description

A warming drink in a rustic style that combines winter, Polish ingredients: sour buttermilk meets the natural sweet-and-sour essence of roasted beets, apples, and dried plums, seasoned with cinnamon and cloves. The whole is complemented by crunchy, toasted buckwheat and delicate pieces of cottage cheese that give the drink texture and a rustic character. This is an unusual, layered drink — it can be served as a warming elixir after working in the frost or as an original addition to breakfast instead of soup or compote. Flavor notes: sweetness of plums and honey, earthy hint of beet, creamy sourness of buttermilk, and smoky-salty note of cottage cheese; visually: an intense ruby-raspberry drink with bright dots of cottage cheese and a brown sprinkle of toasted buckwheat.

Ingredients Used

Ingredients (13)

Servings:
4
  • Buttermilk 800 g
  • Beets (raw) 400 g
  • Apple (Polish) 2 szt.
  • Dried plums 15 szt.
  • wildflower honey 60 g
  • Toasted buckwheat groats 80 g
  • Low-fat cottage cheese 100 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Goździki (całe) 20 szt.
  • Salt 0.0 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Vodka (optional) 80 ml
  • 18% cream (optional) 50 g
💰 Szacowany koszt dania: ~34.28 PLN (8.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the beets under cold water with a vegetable brush, trim the leaves (leave 1–2 cm of the stem to prevent juices from leaking). Peel the apples or wash them thoroughly if the skin is thin; cut into quarters and remove the cores. Prepare the dried plums - if they are very hard, soak them in boiling water for 10 minutes, then drain. Weigh all the ingredients and prepare the tools: a baking tray, aluminum foil, a medium-sized pot (about 2 l), an immersion blender or a countertop blender, a fine-mesh sieve, a dry pan for toasting the groats, a whisk or fork.

Ingredients: Beets (raw), Apple (Polish), Dried plums
Tools: baking tray, aluminum foil, 2 l pot, blender, sieve with 2-3 mm mesh, 24 cm frying pan. Mistakes: do not peel the beets too early before baking – the vegetable loses juiciness if stored too long cut off from the leaves.

Roasting beets

2

Preheat the oven to 200°C (top-bottom). Wrap each beet tightly in aluminum foil (you can drizzle a small amount of oil beforehand to prevent sticking). Place the beets on a baking sheet and bake for 45–60 minutes (depending on size). Check for doneness by inserting a sharp knife: it should go in smoothly without resistance — that means the beets are soft. After baking, set aside to cool slightly (10–15 minutes), then peel off the skin using a knife and kitchen glove or towel (the skin should come off easily). Cut the beets into cubes.

Ingredients: Beets (raw)
Use an oven mitt to remove the foil (hot). If the beets are smaller, the time may be 35 minutes. Mistakes: baking for too short a time will result in hard, earthy pieces, which will worsen the consistency of the drink.

Plum-Apple-Beet Compote

3

In a 2 l pot, place the chopped roasted beets, apples, and dried plums. Pour in 600 ml of water (start with a smaller amount — if you want a more intense flavor, simmer for a shorter time without adding water). Add 4 whole cloves, 1 teaspoon of ground cinnamon, and a pinch of salt. Bring to a boil over medium heat, then reduce the heat and cook for 18–25 minutes with a slightly ajar lid — the apples and plums should break down, and the beets should soften significantly. After 15 minutes, taste: if the consistency and flavor are to your liking, we can move on.

Ingredients: Beets (raw), Apple (Polish), Dried plums, Ground cinnamon, Goździki (całe), Salt
Tools: 2 l pot, wooden spoon. How to tell when it's ready: the apple and plum should break apart when pressed with a spoon, the beets should be soft but still retain their color. Mistakes: cooking too intensely can cause the beet's vibrant color to fade — prefer gentle simmering.

Reduction and sweetening

4

Turn off the heat, remove the cloves with a spoon and set aside. Blend the contents of the pot with an immersion blender or in a jug until smooth purée — blend for about 1–2 minutes until you achieve a homogeneous consistency. Strain the resulting purée through a fine sieve, pressing with a spoon to obtain a smooth syrup without larger fibers. To the strained liquid, add honey (60 g) and mix thoroughly, heating very gently (to about 60–70°C) to dissolve the honey. If the syrup is too thick, add hot water by the teaspoon until you achieve a consistency between compote and concentrate — it should be liquid but aromatic.

Ingredients: wildflower honey, Ground cinnamon
Tools: blender, strainer, wooden spoon. Temperature: heat gently (to 60–70°C) — do not boil the honey to preserve its properties. Mistakes: do not blend too long at high speed to avoid excessive aeration.

Buttermilk base

5

Pour the buttermilk into a pot and gently heat it over low heat to a temperature of about 40°C — check by touch (it should be noticeably warm but not hot). Important: the buttermilk must not boil (this will cause it to curdle and change texture). When the buttermilk is warm, very slowly pour in the hot (but not boiling) beet-plum essence, tablespoon by tablespoon, while constantly whisking or stirring with a fork to combine the ingredients and prevent the buttermilk from curdling. After adding about half of the essence, stop and taste, adjusting with salt and pepper (1 pinch each) if necessary, keeping in mind that the essence is already sweetened with honey.

Ingredients: Buttermilk
Tools: pot, kitchen thermometer (optional), whisk. Note: pouring in the hot essence too quickly will cause the buttermilk to curdle — pour slowly and whisk vigorously. If the buttermilk curdles, you can try to change the consistency by blending (it doesn't always work) — it's best to prevent it.

Toasting buckwheat groats

6

Heat a dry, heavy skillet over medium heat. Add the buckwheat (80 g) and toast without fat for 5–8 minutes, stirring frequently with a wooden spoon, until the buckwheat starts to emit a nutty aroma and individual grains begin to gently pop. Be careful not to burn it — when the grains start to darken and smell nutty, remove the skillet from the heat and transfer the buckwheat to a plate to stop the toasting.

Ingredients: Toasted buckwheat groats
Use a 24–26 cm heavy-bottomed pan. Mistakes: too high a temperature burns the buckwheat and gives a bitter taste — it's better to roast a little longer over medium heat, stirring constantly.

Preparing the cottage cheese

7

Crumble 100 g of low-fat cottage cheese with a fork or your fingers into small, uneven pieces. You can lightly sweeten it with a small amount of honey (about 5–10 g) and add a pinch of cinnamon to taste — this will give it a rustic sweetness. If you prefer a smoky variant, briefly sauté the crumbled cottage cheese in a dry pan (30–60 seconds) until it lightly browns — this will create a firmer, aromatic crumble (note: quick frying may dry out the cottage cheese).

Ingredients: Low-fat cottage cheese, wildflower honey, Ground cinnamon
Tools: fork, small frying pan for sautéing (optional). Mistakes: overcooking will make the cheese too hard. You can optionally use semi-fat cheese for creaminess.

Assembly and serving

8

Prepare 4 cups or bowls. First, gently pour a portion of the warmer buttermilk-beet base (about 180–200 ml per serving) into each cup. On the surface of each portion, add spoonfuls of crumbled cheese (about 25 g per serving), then sprinkle with a tablespoon of toasted buckwheat (about 20 g per serving) — the sprinkle will add crunch. If desired, add a small teaspoon of 18% cream (optional) and/or a shot of vodka (optional) for adults when serving. Serve immediately while the drink is warm (around 45–50°C) — too hot will cool the buttermilk, too cold will lose the aromas.

Ingredients: Buttermilk, Low-fat cottage cheese, Toasted buckwheat groats, 18% cream (optional), Vodka (optional)
Containers: thick thermal mugs or clay bowls. Note: do not store with added groats — they will soften. Additionally, you can add more honey to taste.

Additional tips

9

If you are preparing a larger quantity for later — store the essence (strained, uncombined beet-plum compote) in an airtight jar in the refrigerator for up to 3 days. When serving, heat a portion of the essence and pour it into warm buttermilk. Long storage after combining the essence with buttermilk is not recommended (maximum 24 hours in the refrigerator).

Ingredients: Buttermilk
Use a 1 l glass jar to store the essence. Mistakes: do not store the combined drink at room temperature for longer than 2 hours.

Fun Fact

💡

In many Polish villages, drinks based on buttermilk or kefir were once popular as refreshing and filling. The combination of buttermilk with spiced, pickled, or roasted vegetables is a modern reinterpretation of the rural housewife who used everything she had on hand.

Best for

zimowe popołudnie po pracy na dworze niestandardowe śniadanie w weekend spotkanie z przyjaciółmi zamiast kompotu

Tips

🍽️ Serving

Serve in heavy, clay mugs, sprinkled with toasted groats just before serving to maintain crunchiness. You can prepare small portions of cottage cheese in a bowl and serve it on the side for guests to help themselves. For adults: a delicate shot of vodka will add a pleasant warmth to the drink.

🥡 Storage

Store the fruit and beet essence in a jar in the refrigerator for up to 3 days. The buttermilk drink, once combined, should be kept in the refrigerator for a maximum of 24 hours. Store the roasted groats separately in an airtight container for up to 7 days to maintain their crunchiness. Heat only a portion of the essence, not the buttermilk — to avoid curdling.

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