Name: Slow-Cooked Ukrainian Borscht with Fermented Dough
Total time: 85 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 2 large beets; 3 medium carrots; 2 medium tomatoes; 1 onion; 2 cloves garlic; 2 liters water; 1 tbsp vegetable oil; Salt and pepper to taste; 1 tbsp vinegar (optional); 1 cup fermented dough (sourdough); 1 tbsp olive oil for dough; 1 tsp salt for dough

Slow-Cooked Ukrainian Borscht with Fermented Dough

A traditional Ukrainian borscht with a unique twist of fermented dough for added depth of flavor.

85 minutes4 servings

Method

In a large pot, heat vegetable oil and sauté onion and garlic until fragrant.
Add diced beets and carrots, cook for 5 minutes.
Stir in chopped tomatoes and cook until softened.
Add water, bring to a boil, then reduce heat and simmer for 1 hour.
While the soup simmers, prepare the fermented dough: in a bowl, mix 1 cup of fermented dough with 1 tbsp olive oil and 1 tsp salt, then let it rest for 10 minutes.
After the soup is done, stir in the fermented dough mixture and let it simmer for an additional 10 minutes to infuse the flavor.
Season with salt and pepper, add vinegar if desired.
Serve hot with a dollop of sour cream.