Ukrainian Borscht with Fermented Dough

Method

1. Prepare the fermented dough by mixing 1 cup flour, 1 packet yeast, and 1/2 cup water. Let it rise for 1-2 hours until doubled 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, and potato, 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. Add the fermented dough and let it cook for 5-10 minutes to infuse the soup with flavor.
10. Season with salt and pepper.
11. Serve hot with a dollop of sour cream and fresh dill on top.
12. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.