Fermented Dough-Added Borscht with Cabbage and Carrots

Method

1. Prepare the fermented dough by mixing flour, water, and a small amount of yeast, letting it rest for 24 hours.
2. Peel and dice the beets, potatoes, and carrots.
3. Chop the cabbage into small pieces.
4. Sauté the onion and garlic in a large pot until softened.
5. Add the beets, potatoes, carrots, and cabbage to the pot.
6. Stir in tomato paste and cook for 2 minutes.
7. Pour in the beef broth and bring to a boil.
8. Reduce heat and simmer for 30 minutes.
9. Add the fermented dough and stir until fully incorporated.
10. Season with salt and pepper before serving.