White Borscht with Sour Cream

Prepare the starter 3–4 days before making borscht. Pour rye flour into a container and add three cups of warm boiled water, stir well.

Add 2 cloves of garlic, a bay leaf and black allspice pepper. Let cool.

Pour in 3 more cups of cold boiled water and add a crust of black bread. Cover with a towel and leave in a warm place for 3–4 days, periodically removing any mold that forms.

Strain the starter before use. Store unused starter in the refrigerator.

Prepare the ingredients: chop the onion finely, cut the carrots into circles, dice the potatoes, cut the smoked brisket into thin strips, slice the sausages into circles.

Pour water into a pot, add kupaty and place on the heat. While the water is boiling, fry the onion with brisket in a pan.

When the water has boiled, add the contents of the pan, chopped vegetables, 1 cup of starter culture, salt and pepper to taste to the pot. Cook for 15 minutes.

In a separate bowl, mix the sour cream, milk and horseradish. Pour the mixture into the pot, add dried marjoram and squeeze the remaining 2 cloves of garlic. Cook for another 5 minutes.

Serve borscht with a hard-boiled egg and fresh herbs.