Winter comfort drink 'Red Pęczak' — buttermilk with roasted beetroot, apple, plum, and toasted groats (variant 1fd571a1) - photo 1
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Winter comfort drink 'Red Pęczak' — buttermilk with roasted beetroot, apple, plum, and toasted groats (variant 1fd571a1)

Drinks Regional Cuisine of Poland Fusion cuisine 75 min Medium 10 wyświetleń ~26.86 PLN - (0)
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Description

A warm, slightly tangy yet sweet and spicy drink in the style of Polish comfort food — it combines buttermilk with roasted beets and apples, a rich note of dried plums, and a nutty touch of roasted buckwheat and barley. Inspiration: winter pantries and the simplicity of regional flavors (Podlasie/Kaszuby), but in a modern, drinkable form. The drink has a deep burgundy-ruby color, a velvety texture, and a pleasant crunch from the roasted buckwheat on top. Serve hot (perfect for a frosty afternoon) in mugs, with an optional spoonful of semi-fat cottage cheese or a shot of rum/good vodka for adults. Variant marked 1fd571a1.

Ingredients Used

Ingredients (13)

Servings:
4
  • Buttermilk 800 g
  • Red beet (roasted, peeled) 300 g
  • Apple (winter variety, peeled and baked) 2 szt.
  • Dried pitted plums 60 g
  • Roasted buckwheat (dry) 50 g
  • Barley groats (dry) 30 g
  • wildflower honey 40 g
  • Water 200 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Star anise (1 star = 2 g) 1 szt.
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Semi-fat cottage cheese (to serve as a dumpling) 100 g
  • Dark rum or vodka (optional) 40 ml
💰 Szacowany koszt dania: ~26.86 PLN (6.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Wash the beets with a brush, dry with a paper towel. Trim the roots and leaves (you can leave a 1–2 cm stem). Wash the apples, cut them in half, and remove the cores (do not peel if the skin is nice — it will add flavor; if the skin is tough, peel them). Rinse the dried plums under warm water.

Ingredients: Red beet (roasted, peeled), Apple (winter variety, peeled and baked), Dried pitted plums
Tools: cutting board, knife, vegetable brush. If the beets are small, bake for a shorter time (35–40 min). The method of leaving the stem on prevents color from leaching out.

Roasting beets and apples

2

Wrap each beet individually in aluminum foil (so that the steam inside speeds up the softening). Place the apple halves on a baking sheet cut side up (you can lightly sprinkle them with cinnamon if you like). Put them in the preheated oven. Bake the beets for 45–60 minutes (depending on size) — check with a fork: it should go in easily. Bake the apples for 25–30 minutes, until the skin slightly wrinkles and the flesh softens.

Ingredients: Red beet (roasted, peeled), Apple (winter variety, peeled and baked), Ground cinnamon
Use kitchen gloves when removing the foil. A common mistake: taking the beets out too early (they will be hard) — if a fork does not go in smoothly, bake in foil longer.

Cooking plums and barley

3

In a small pot, pour in 200 ml of water, add dried plums and bring to a boil. Reduce the heat and cook for 10–12 minutes until the plums swell and the liquid thickens slightly. In a separate saucepan, add 30 g of barley, pour in 120 ml of water (ratio of about 1:4 for a semi-soft texture), bring to a boil, cover, and cook on low heat for 20–25 minutes until al dente — it should be soft on the outside with a slight firmness inside.

Ingredients: Dried pitted plums, Barley groats (dry), Water
Use a small pot with a thick bottom; stir the pearl barley every few minutes to prevent it from sticking. If the water evaporates, add a little boiling water. The ideal pearl barley should not be mushy.

Toasting buckwheat groats

4

Heat a dry pan (preferably cast iron or non-stick) over medium heat. Add 50 g of buckwheat and toast for 3–5 minutes, stirring constantly with a wooden spoon — the buckwheat should become dry, slightly darker, and smell nutty. Set aside 1/3 of the toasted buckwheat for decoration; you can lightly grind the rest in a grinder or mortar into a coarse flour to thicken the drink.

Ingredients: Roasted buckwheat (dry)
Tool: dry pan, wooden spoon, grinder or mortar. Be careful not to burn it — burnt buckwheat gives a bitter taste.

Preparation of beet, apple, and plum purée

5

Peel the roasted beets (the flesh should easily come away from the skin, use a glove), and cut into cubes. Cut the roasted apples into smaller pieces. In a blender, place the beets, apples, soaked prunes (without excess liquid), half of the cooked spelt, and 2/3 of the ground roasted buckwheat. Blend until smooth. If the blender struggles, add 50–100 ml of buttermilk to help with blending.

Ingredients: Red beet (roasted, peeled), Apple (winter variety, peeled and baked), Dried pitted plums, Barley groats (dry), Roasted buckwheat (dry), Buttermilk
Use a high-power blender or an immersion blender. If you don't have a blender, strain through a fine sieve and mash with a fork — the drink will be less velvety.

Mixing and heating

6

In a large pot, pour in the remaining buttermilk (about 700 ml if you used 100 ml for the blender) and set it over very low heat. Add the purée from the blender. Add honey (40 g), 2 g of cinnamon, a star anise (2 g), and a pinch of salt. Gently heat while stirring with a wooden spoon until it reaches a temperature of 60–65°C (it should be hot, but do not let it boil — the buttermilk may curdle). Cook for 3–5 minutes until the flavors meld and the taste becomes balanced. Taste and sweeten with a bit more honey if necessary.

Ingredients: Buttermilk, wildflower honey, Ground cinnamon, Star anise (1 star = 2 g), Salt
Use a kitchen thermometer if you have one; if not, it’s enough for the drink to steam and be pleasantly hot (touch your hand above the surface, don’t try with your tongue). A common mistake: cooking too vigorously, which will cause separation.

Seasoning and careful finishing

7

Remove the star anise (if you want a milder aroma) and strain the drink through a sieve for smoothness. If you prefer a drink with pieces of groats, set aside some of the barley and a bit of toasted groats and add them to the cups when pouring. Add 1/3 of the toasted groats in powder form to the pot to slightly thicken the drink, stirring vigorously.

Ingredients: Roasted buckwheat (dry), Barley groats (dry)
If the drink curdles despite everything (small lumps), pour the hot liquid through a blender — short pulses will break them up and unify the texture.

Serving

8

Pour the hot drink into warmed mugs up to 3/4 full. Add 1–2 tablespoons of cooked spelt to each mug (if you like the texture). Top with a piece of cheese (about 25 g per serving) or a teaspoon of whipped cheese. Sprinkle with reserved toasted buckwheat grains for crunch. For adults: just before serving, optionally pour 10 ml of rum or vodka into the mug and stir.

Ingredients: Semi-fat cottage cheese (to serve as a dumpling), Roasted buckwheat (dry), Dark rum or vodka (optional)
Use wide cups or bowls with a capacity of at least 300 ml. Additionally, you can add a teaspoon of sour cream instead of cottage cheese if you prefer a smoother consistency.

Final tips

9

Before serving, taste each portion and adjust with honey or a pinch of salt if needed — a little salt will enhance the sweetness and the spicy aromas. Serve immediately, as the drink tastes best hot, with crispy roasted buckwheat on top.

Ingredients: wildflower honey, Salt
A common mistake: preparing in advance and storing a heated drink — it will lose its freshness and texture. It's better to prepare the ingredients ahead of time and then heat and assemble just before serving.

Fun Fact

💡

Beets have been a popular vegetable in Polish cuisine for centuries; in ancient times, they were used to make both soups and sweet preserves. The combination of beetroot with fermented dairy (buttermilk) is a modern interpretation of the tradition of pairing acidity and sweetness.

Best for

mroźne popołudnie wieczór przy kominku spotkanie rodzinne zimą po długim spacerze w zimowym lesie

Tips

🍽️ Serving

Serve in thick ceramic mugs, garnished with a piece of cheese and a sprinkle of toasted buckwheat. For a smooth version: strain the drink through a fine sieve or blend it. For adults: add 10–20 ml of dark rum just before serving.

🥡 Storage

Store in the refrigerator for a maximum of 24 hours in an airtight container. To reheat: warm slowly over low heat to a maximum of 65°C, stirring — do not let it boil, otherwise the buttermilk will curdle. It is best to prepare the ingredients (roasted beets/apples, cooked spelt) the day before and combine them just before serving.

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