Beetroot sourdough is the basis for perfect borscht. Thanks to natural fermentation, beets acquire a deep flavor and slight acidity. What’s more, sourdough has not only taste, but also health benefits – it supports digestion, strengthens immunity and provides valuable probiotics.
Imagine the smell of freshly peeled beets, their juicy red and the delicate sound of brine in a clay pot. Preparing beetroot sourdough is a ritual, which has been putting families in the Christmas spirit for centuries. Sister Anastazja, who attaches great importance to tradition, believes that good sourdough is the basis of successful borscht. To prepare sourdough, you need a few basic products:
- 1 kg of beets – preferably from organic, unsprayed crops;
- 3 cups of water (750 ml) – boiled and cooled;
- 1 teaspoon of salt – preferably non-iodized;
- 4 cloves of garlic – peeled and slightly crushed;
- 5 bay leaves;
- 4-5 grains of allspice;
- A piece of sourdough wholemeal bread crust – optionally, to accelerate fermentation;
How to prepare beetroot sourdough?
- Wash the beets thoroughly, peel and cut into thick slices. If they are too thin, the beets will fall apart during fermentation.
- Peel the garlic and cut each clove in half. Cut larger cloves into even smaller pieces. If you want to release even more flavor, you can also crush them gently.
- Place the beetroot slices in a large jar or stoneware dish. Add garlic cloves, bay leaves and allspice.
- Dissolve the salt in boiled and cooled water. When the liquid cools down, pour the brine over the beets to cover them completely. If you are using a bread crust, place it on top – it will speed up fermentation.
- Cover the vessel with gauze or cloth and secure with a rubber band. Set aside in a warm, shaded place for 5 days. Check every day whether the beets are immersed in the brine to avoid mold.
After fermentation, strain the leaven, pour it into clean bottles and pasteurize it. Store in the refrigerator – it will stay fresh for up to several weeks.
One of the most important advantages of beetroot sourdough is its effect on the immune system. Present in it Lactic acid bacteria support the balance of the intestinal microbiomewhich plays a key role in protecting the body against infections. This is especially important during periods of increased risk of illness, such as autumn or winter.
Beetroot sourdough is also included natural source of iron, which supports the production of red blood cells. Drinking sourdough regularly can be helpful in the fight against anemia, as well as in improving energy levels and overall vitality. Additionally, beets contain nitrates, which help lower blood pressure by dilating blood vessels. Beetroot sourdough also has detoxifying properties. Supports liver functions and the processes of cleansing the body of toxins. Including sourdough in your diet may also benefit the digestive system – the probiotics it contains support intestinal peristalsis, relieving constipation and improving digestion.
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It is also worth emphasizing that beetroot sourdough is a real nutritional bomb. Provides the body with B vitamins, vitamin C, magnesium, potassium and many other ingredients that strengthen bones, muscles and the nervous system. Including it in your daily diet is a simple way to support your health and increase your body’s immunity.
Beetroot leaven is, above all, an ideal base for traditional red borscht. Just add it to the vegetable broth just before servingto emphasize its aroma and preserve valuable health properties. Sourdough is also great as probiotic drink – half a glass a day, preferably on an empty stomach, will support intestinal function and strengthen immunity. You can also combine it with fruit or vegetable juices to create original, healthy cocktails.
However, its use does not end with traditional recipes. Beetroot sourdough is perfect as… base for marinadeswhich give meat and fish tenderness and deep flavor. You can also use it as salad dressingespecially in combination with arugula, feta cheese and walnuts. Thanks to its intense color, the leaven can be used as natural pasta dye, rice or even dessertsintroducing an interesting visual accent to the dishes.
