Name: Slow-Cooked Beetroot and Cabbage Stew with Fermented Dough
Total time: 70 min
Yield: 4 servings
Cuisine: Barszcz
Ingredients: 2 large beets; 1 small onion; 2 cloves garlic; 1 head of cabbage; 2 liters vegetable broth; 1 tablespoon caraway seeds; Salt and pepper to taste; 1 cup all-purpose flour; 1/2 teaspoon active dry yeast; 1/4 teaspoon salt; 1/4 cup warm water

A variation of Polish borscht that incorporates a fermented dough element for texture, using vegetable broth and root vegetables.

Method

In a small bowl, mix the flour, yeast, salt, and warm water. Let the dough rest in a warm place for 1 hour to ferment.
While the dough is fermenting, peel and dice the beets. Sauté the onion and garlic in a pot until softened.
Add the diced beets, cabbage, and caraway seeds. Cook for 10 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes.
After the dough has fermented, knead it briefly and cut into small pieces. Add to the stew and let it cook for 10 more minutes.
Season with salt and pepper. Serve warm with the fermented dough pieces.