White Borscht
Soups • Russian
Description
The starter can be used after three days. Before using, strain the starter. Unused starter can be stored in the refrigerator.
Ingredients
- Water 1½ l
- Semi-Smoked Sausage 5 oz
- Kielbasa 3 pieces
- Onion 2 pieces
- Potato 4 pieces
- Carrot 2 pieces
- Sour Cream 1 jar
- Milk 3 tablespoons
- Horseradish Leaves 0 oz
- Garlic 4 cloves
- Dried Chamomile 1 tablespoon
- Coarsely Ground Rye Flour 1 cup
- Bay leaf 1 piece
- Green peppercorns 3 pieces
Step-by-Step Guide
Step 1
For the starter, pour the flour into a bowl and add 3 cups of warm boiled water, mix; add 2 cloves of garlic, bay leaf, peppercorns, and let it cool. Add another 3 cups of cold boiled water and a crust of black bread. Cover with a towel and place in a warm spot for 3–4 days, removing any possible mold.
Step 2
Finely chop the onion, slice the carrot into rounds, cube the potato, cut the bacon into strips, and slice the kielbasa.
Step 3
In a pot, pour in the water, add the kielbasa, and put it on the heat; while the water is heating, sauté the onion with the bacon.
Step 4
When the water has boiled, add the contents of the frying pan, the chopped vegetables, 1 cup of the starter, salt, and pepper to taste — cook for 15 minutes.
Step 5
In a cup, mix the sour cream, milk, and horseradish. Pour the resulting mixture into the pot, add the marjoram, and squeeze in the garlic. Cook for another five minutes.
Step 6
Serve with a hard-boiled egg, garnished with herbs.
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