Polish Borscht with Fermented Beet Dough

Method

1. In a small bowl, dissolve yeast in warm water with sugar and let sit for 5 minutes until frothy.
2. In a large pot, sauté onion, carrots, and potato until softened.
3. Add grated beets and cook for 5 minutes.
4. Pour in broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes.
6. In a separate bowl, mix flour with the fermented beet dough mixture (yeast, water, sugar, and beet pulp) and let it sit for 1 hour to ferment.
7. After simmering, stir in the fermented beet dough mixture and let it cook for an additional 10 minutes.
8. Stir in sour cream and season with salt and pepper.
9. Garnish with dill and serve hot.