Ukrainian borscht with beetroot sourdough. Traditional borscht made of red beets, vegetables, cabbage and beans.

Homemade beetroot sourdough is the best, I recommend two recipes, one for sourdough with bread crust, the other without.

Dobroć barszczu zależy głównie na świeżym kwasie burakowym - Lucyna Ćwierczakiewiczowa , "365 obiadów" , 1905 r.

Beetroot sourdough
Beetroot sourdough with bread crust

What can be prepared with beetroot sourdough? Ukrainian borscht, in Ukraine called "Chernihiv borscht" (борщ чернігівський)*  which is served with dumplings.

INGREDIENTS for a 5 - 6l pot

DECOCE

• veal shank with bone - 2 pieces - about 800g
• 1.5-2 liters of water
• 500g beets
• 300g potatoes
• 1 carrot
• 1 parsley root
• 3 bay leaves
• 3 grains of allspice
• 10 grains of black pepper
• 3 dried mushrooms

CABBAGE

• 250g of shredded white cabbage
• 1 tablespoon of butter
• 100ml dry red wine

BORSE

• 1 can of red beans
• 2 tbsp tomato paste
• 1l of beetroot sourdough
• 2 cloves of garlic
• 1 - 2 tablespoons balsamic vinegar
• 100ml of 18% cream
• salt, pepper
• 2 - 4 tablespoons of fresh chopped herbs - dill and parsley
• hard boiled eggs - 1 piece per plate

EXECUTION

1. Wash and peel all vegetables, cut potatoes into cubes, carrots, parsley, beets into strips.
2. Put veal shanks, allspice, leaves, peppercorns, and dried mushrooms into a large pot, pour cold water and cook covered over low heat for about 1 hour.
3. Meanwhile, melt the butter in a frying pan, add the shredded cabbage and fry, stirring constantly, until lightly browned.
4. Then add the wine and simmer until the liquids are reduced.
5. After an hour, without stopping cooking, add chopped vegetables and stewed cabbage to the broth.
6. When the broth is ready and the vegetables are soft, add crushed garlic, beetroot leaven, tomato paste, red beans, season with salt, pepper and balsamic vinegar.
7. At the end, we add fresh herbs, we can whiten with cream in a pot or on a plate. Serve with a hard-boiled egg.

*source - Wikipedia

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