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Slow-Cooked Polish Borscht with Fermented Dough

Name: Slow-Cooked Polish Borscht with Fermented Dough
Total time: 70 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 4 medium beets; 1 onion; 2 carrots; 3 cloves garlic; 2 potatoes; 100g cabbage; 2 tbsp tomato paste; 500ml vegetable broth; 1 bay leaf; 1 tsp dill; 1 tbsp sour cream (optional); 1 cup fermented dough (from 100g flour, 50ml water, 1 tsp yeast)

A traditional Polish borscht made with a fermented dough base, adding a unique depth of flavor to the soup.

70 minutes4 servings

Method

In a large bowl, mix 100g flour, 50ml water, and 1 tsp yeast. Cover and let ferment for 1 hour at room temperature.
Sauté onion, carrots, and garlic in a pot until softened.
Add beets, potatoes, cabbage, and tomato paste. Cook for 5 minutes.
Add vegetable broth and bay leaf. Bring to a boil.
Stir in the fermented dough and simmer for 1 hour, then season with dill. Serve with a dollop of sour cream if desired.

Vegetarian Soups Beets Polish Borscht Poland recipes

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