@martynaamaziarz: BORSCHT SOURDOUGH SOUP 🍜 INGREDIENTS: Sourdough starter: - 150g wholemeal flour - 1000ml warm water - 45g cut sourdough rye bread - 1 garlic clove Soup: - 70g onion - 2 garlic cloves - 20ml olive oil - 100g bacon - 150g kielbasa - 700ml water - 200g potatoes - 2 tbsp stock paste or stock cube - 2 bay leaves - salt and pepper to taste - 8 dried porcini mushrooms - 50g sour cream - 4 hard boiled eggs DIRECTIONS: 1. For the sourdough starter, place wholemeal flour, warm water and rye bread adding garlic. Combine and cover with a cloth for 3 days to ferment. 2. On day 4, strain the starter mixture with a sieve. 3. For the soup add oil, onion, and garlic into a bowl and sauté for 3 minutes 4. Add water, potatoes, stock paste, bay leaves and cook for 10 minutes 5. Add salt and pepper, 300g of the reserved sourdough starter and soaked dried mushrooms and cook for 5 minutes 6. Add sour cream and cook for 3 minutes. Serve with hard boiled eggs #borscht #soup #dinner #lunch #EasyRecipe

ROZELLIA | Martyna M

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Wednesday 08 July 2026 11:24:48 GMT