Slow-Cooked Beet and Cabbage Soup with Fermented Dough and Sour Cream

Method

1. Prepare the fermented dough by mixing 1 cup flour, 1/2 teaspoon yeast, 1/2 teaspoon sugar, and 3/4 cup water. Let it rest in a warm place for 1-2 hours until it doubles in size.
2. Chop the onion, carrot, and garlic.
3. Sauté the onion and garlic in a pot until softened.
4. Add the chopped beets, carrot, potato, and cabbage, and cook for a few minutes.
5. Add the meat and cook until browned.
6. Pour in enough water or broth to cover the ingredients.
7. Bring to a boil, then reduce heat and simmer for 30-40 minutes.
8. Stir in tomato paste and cook for another 10 minutes.
9. Season with salt and pepper.
10. Serve hot with a dollop of sour cream and fresh dill on top, alongside a slice of the fermented dough.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.