Rustic buckwheat pancakes with roasted beetroot and forest ragout, served with a cottage cheese and buttermilk dip and roasted apple - photo 1
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Rustic buckwheat pancakes with roasted beetroot and forest ragout, served with a cottage cheese and buttermilk dip and roasted apple

Pikantne Snacks Regional Cuisine of Poland Vegetarian Dishes 90 min Medium 9 wyświetleń ~27.04 PLN - (0)
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Description

A rustic snack in a country style combining Polish winter ingredients: buckwheat, roasted beets, wild mushrooms, and cottage cheese with buttermilk. The pancakes are hearty and fragrant with the smoke of mushrooms and the sweetness of roasted beets, while the creamy dip made from cottage cheese and buttermilk balances the textures with fresh acidity. Complemented by crunchy apple slices and optional sauerkraut or stewed plums, which add a contrast of flavors. Perfect as an appetizer for winter gatherings, home parties, or as a warm snack for afternoon tea. They look appetizing on a wooden board with a bit of parsley and fried onions.

Ingredients Used

Ingredients (17)

Servings:
4
  • raw buckwheat groats 200 g
  • Fresh beetroot 300 g
  • Dried forest mushrooms 20 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Semi-fat cottage cheese 250 g
  • Buttermilk 200 g
  • Egg 2 szt.
  • Wheat flour 50 g
  • Rapeseed oil 30 g
  • Butter 20 g
  • Apple 0.8 szt.
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Parsley 0.3 pęczków
  • ✨ Opcjonalne
  • Sauerkraut 150 g
  • Dried plums 50 g
💰 Szacowany koszt dania: ~27.04 PLN (6.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the groats

1

Rinse the buckwheat in a sieve under cold running water until the water runs clear (about 30 seconds). Pour the buckwheat into a heavy-bottomed pot, add two volumes of water (400 ml) and a pinch of salt (2 g). Bring to a boil over medium heat without a lid, then reduce the heat to low, cover with a lid, and cook for 12–15 minutes until the buckwheat absorbs the water. After cooking, remove from heat and let it sit covered for 8 minutes, then fluff with a fork – it should be fluffy and soft, but not mushy.

Ingredients: raw buckwheat groats, Salt
Use a pot with a diameter of 16–20 cm with a well-fitting lid. If the groats are hard after 15 minutes, add 2–3 tablespoons of boiling water and cook for another 2–3 minutes.

Vegetables and mushrooms

2

Preheat the oven to 200°C (fan 180°C). Wash the beets, peel them thinly with a peeler, and slice them into thin rounds (about 2–3 mm) or into sticks if you prefer the texture. Arrange them on a baking sheet lined with parchment paper, drizzle with a tablespoon of rapeseed oil (15 g), and sprinkle lightly with salt (1 g). Bake for 25–30 minutes until they are soft and slightly browned at the edges. Soak the dried mushrooms in 120 ml of warm water and let them sit for 20 minutes until softened, reserving the soaking water.

Ingredients: Fresh beetroot, Rapeseed oil, Dried forest mushrooms
For baking beets, use a baking tray with low edges. Check for softness with a fork — if it goes in smoothly, the beets are ready. The water from soaking the mushrooms is aromatic — keep it for the ragout sauce.
3

In a large skillet, heat 15 g of rapeseed oil and 10 g of butter over medium heat. Add finely chopped onion (150 g) and sauté for 4–5 minutes until it becomes translucent and golden. Add drained and finely chopped mushrooms and chopped garlic (10 g) and sauté for 5–7 minutes, stirring occasionally. Pour in 50 ml of the mushroom soaking water, add finely chopped dried plums (if using), and cook for another 3–4 minutes until the liquid reduces and the flavors meld together. Season with 1 g of salt and pepper to taste (1 g). The ragout should have a thick, moist consistency — it should not be watery.

Ingredients: Onion, Dried forest mushrooms, Garlic, Butter, Salt, Black pepper, Dried plums
Use a pan with a diameter of 24–28 cm. If you don't have dried mushrooms, you can use fresh mushrooms, but the flavor will be milder; in that case, do not use the soaking water.

Buckwheat pancakes

4

In a large bowl, place the cooked buckwheat (200 g). Add the roasted and slightly cooled beets (set aside a few nice slices for decoration), finely chopped remaining slices (120 g), crack in the eggs (120 g), and add the all-purpose flour (50 g). Add 2 g of salt and 1 g of freshly ground pepper. Mix with a wooden spoon until the ingredients are combined — the mixture should be thick and hold its shape, but not dry; if it is too dry, add 1–2 tablespoons of water. Form patties the size of your hand (about 70–80 g portion of the mixture) using an ice cream scoop or your wet hands. Slightly flatten each patty.

Ingredients: raw buckwheat groats, Fresh beetroot, Egg, Wheat flour, Salt, Black pepper
Use a bowl with a capacity of at least 2 liters. If the mixture is very sticky to your hands, wet your hands with water. Kneading the mixture takes about 2 minutes — do not mix too vigorously to avoid crushing the grains of the groats completely.
5

In a pan, heat the remaining rapeseed oil (15 g) over medium-high heat. Fry the pancakes in batches for 3–4 minutes on each side until they become golden and crispy (turn gently with a spatula). Once fried, place them on a plate lined with paper towels — the pancakes should be nicely browned, with a moist and compact interior.

Ingredients: Rapeseed oil, raw buckwheat groats
The best is a non-stick pan with a diameter of 24–28 cm. Do not overcrowd the pan — leave space between the pancakes to flip them more easily.

Cottage cheese dip

6

In a bowl, mash the cottage cheese (250 g) with a fork or use an immersion blender for a smooth consistency. Gradually add the buttermilk (200 ml) and mix until you achieve a creamy yet slightly thick dip. Season with 2 g of salt and 1 g of pepper, and add finely chopped parsley (10 g). Taste and adjust the acidity — if the dip is too thick, add 1–2 tablespoons of buttermilk.

Ingredients: Semi-fat cottage cheese, Buttermilk, Salt, Black pepper, Parsley
Use an immersion blender if you prefer a velvety texture. If you prefer a rustic dip, mix with a fork, leaving chunks of cheese.

Apple - crispy decoration

7

Wash the apple (150 g), remove the core, and slice it into very thin slices (use a mandoline or a knife). Heat a small skillet with a bit of butter (5 g) and toast the apple slices over medium heat for 2–3 minutes on each side until golden and slightly crispy. Set aside on a paper towel — they should be thin and crispy.

Ingredients: Apple, Butter
A mandoline makes it easier to slice thinly; if you don't have one, use a very sharp knife. Be careful not to burn the slices — fry them briefly.

Assembly and serving

8

On a wide board or plate, arrange the pancakes: 2–3 pieces per serving. On each pancake, add 1–2 tablespoons of mushroom ragout, a few slices of roasted beetroot, and a dollop of cottage cheese and buttermilk dip. Decorate with toasted apple slices and sprinkle with finely chopped parsley. On the side, serve a small bowl of sauerkraut (if using) or chopped dried plums as a sweet and sour accent.

Ingredients: raw buckwheat groats, Dried forest mushrooms, Fresh beetroot, Semi-fat cottage cheese, Apple, Parsley, Sauerkraut, Dried plums
Serve immediately after stacking, while the pancakes are still warm. For a group, prepare the pancakes on a baking sheet in the oven at 100°C to keep them warm while adding toppings.

Final tips

9

Try each layer before serving — season with additional salt/pepper if needed. If you want a vegan version: replace the cottage cheese and buttermilk with plant-based yogurt thickened with tofu, butter with vegetable oil, and add toasted nuts between the ingredients for texture.

Ingredients: Semi-fat cottage cheese, Buttermilk, Dried forest mushrooms
If you prepare in advance, store the ragout and dip separately in the refrigerator for up to 48 hours. It's best to reheat the pancakes in a pan just before serving.

Fun Fact

💡

Buckwheat was a staple of the peasant diet in many regions of Poland; combining it with wild mushrooms and beets is a tribute to the simplicity of rural cuisine, which can now be reinterpreted as a friendly snack.

Best for

zimowe spotkania przy kominku przyjęcia domowe przekąska do popołudniowej herbaty

Tips

🍽️ Serving

Serve the pancakes hot, with a dip in a small bowl on the side. For an elegant version, serve on a wooden board with fresh sprouts and a few drops of toasted sesame oil. They can also be served as a warm appetizer with mulled wine.

🥡 Storage

Ragout and dip: in airtight containers in the fridge for up to 48 hours. Pancakes: best to fry just before serving; if you need to store them, cool and keep for up to 24 hours, reheat in a pan (2–3 minutes on each side) or in the oven at 180°C for 6–8 minutes.

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