The leaven for borscht should be prepared about 6 to 7 days before making the soup. However, in the heat of Christmas preparations, it is easy to forget about it. What to do in such a situation? It turns out that it is equally delicious without sourdough and will surely delight every guest. How to make it?
What is sourdough for Christmas Eve borscht? It will give a beautiful color and aroma, but it is not necessary
Sourdough is created when pickling beets. As a result of this process, fermentation occurs and lactic acid bacteria break down the sugar found in beets. Beetroot leaven has a clear color and a beautiful beetroot aroma. However, it should be prepared well in advance. If we didn’t have time to make the leaven, nothing was lost. You can make Christmas Eve borscht without it.
Christmas Eve borscht without sourdough. This is the simplest recipe for amazing red borscht
You can prepare red borscht for Christmas Eve without sourdough. How to do it? Remember to add vinegar and lemon juice, and the borscht will turn out amazing. Both ingredients will add sourness, thanks to which Christmas Eve guests will be delighted with its unique taste. Here are the ingredients for:
- 4 beets,
- 2 liters of boiling water,
- onion,
- garlic,
- a handful of dried mushrooms,
- a teaspoon of juice,
- a teaspoon of marjoram,
- a spoon of vinegar,
- 3 grains of allspice,
- 2 bay leaves,
- sugar,
- salt and pepper.
Cut the cleaned and peeled beets into slices. Peel the onion and garlic and cut into smaller pieces. Put all the ingredients into a pot and pour boiling water over it. Add mushrooms and vinegar. Set aside for 24 hours. After 24 hours, we start cooking. Add herbs, lemon juice, salt and pepper. Cook until the beets are soft.
Source: Gazeta
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