Armenian · Armenia
Armenian Tomato and Meat Borscht with Fermented Dough
A rich and savory borscht with tomatoes and meat, served with a side of traditional Armenian fermented dough for a unique texture and flavor.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a large pot, brown the meat over medium heat until fully cooked, then set aside.
- In the same pot, sauté onion, carrots, and potatoes in olive oil until softened, about 5 minutes.
- Add tomatoes, cabbage, water, salt, and pepper, and simmer for 30 minutes.
- Stir in sour cream and vinegar, then cook for 5 more minutes.
- While the borscht simmers, prepare the fermented dough by kneading it until smooth and then shaping it into small rounds.
- Place the dough rounds on a baking sheet and bake for 10-12 minutes, until golden and crispy.
- Serve the borscht warm with the crispy fermented dough on the side.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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