Beetroot sourdough for Christmas Eve borscht. You won’t find a better recipe

Beetroot sourdough is an ingredient that it gives the Christmas Eve borscht all its flavor. Thanks to it, the soup has a deep and distinctive flavor that is truly delightful. You do it once and you will never buy store-bought again.

It may seem like preparation beetroot sourdough it is complicated, so it is difficult to find free time for it amidst the multitude of tasks to be completed before Christmas Eve dinner. Following the advice of experienced housewives, you can make it now, saving yourself time just before Christmas. From our recipe it comes out very tasty and aromaticmoreover, it does not contain any flavor enhancers. Christmas Eve borscht prepared with this home-made sourdough will be enjoyed by everyone in the household.

Ingredients:

• 1 kg of beets,
• 3 cloves of garlic (for each jar),
• 1 bunch of dill (for each jar),
• 5 grains of allspice (for each jar),
• 3 bay leaves (for each jar),
• non-iodized salt,
• water.

Clean the beets, peel and cut into larger pieces. Fill previously sterilized jars with beets up to 3/4 of the height of the vessel. Add to each of them after 3 cloves of garlic, a bunch of dill, 5 allspice grains, 3 bay leaves.

Pour salt into a separate, large container and pour water over it to prepare solution in a 1:1 ratio. Stir until the salt dissolves. Pour the prepared mixture into the jars, leaving a small space at the very top. Close the jars and set aside in a warm place for 2 or 3 days. After this time, move them to the basement or another shady and cool place.

Beetroot sourdough made a month before Christmas Eve, it must be properly stored. It should remain standing until needed in a cool and shaded place. In such conditions, the ensiling process will be inhibited and it will only get extra flavor from the spices.

Beetroot leaven can therefore be stored in a tightly closed container in the refrigerator. If we don’t have that much space, use the pantry or garage.

Source: Terazgotuje.pl