Name: Borscht with Fermented Dough and Cabbage
Total time: 65 min
Yield: 4 servings
Cuisine: Borscht
Ingredients: 2 medium beetroots; 3 tomatoes; 1 carrot; 1/2 head of cabbage; 4 cups beef broth; 1 onion; 2 cloves garlic; 1 tbsp sugar; 1 tbsp vinegar; 1/2 cup sour cream; salt and pepper to taste; 1 cup all-purpose flour; 1/2 tsp yeast; 1/4 cup warm water

Borscht with Fermented Dough and Cabbage

A traditional Ukrainian borscht with a unique twist of slow-cooked beetroot and a fermented dough accompaniment, highlighting the depth of flavor from extended cooking.

65 minutes4 servings

Method

Preheat the oven to 200°C (392°F).
Grate the beetroots, carrots, and cabbage.
Sauté the onion and garlic in a pot until soft.
Add the grated vegetables and cook for 5 minutes.
Pour in the beef broth, sugar, and vinegar. Bring to a boil.
Simmer for 30 minutes. Stir in sour cream before serving.
In a separate bowl, mix the flour, yeast, and warm water to form a dough. Let it ferment for 1 hour at room temperature.
Knead the dough and shape into small rounds. Bake for 15-20 minutes until golden brown.

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