Gaby
Ingredients:
250g of rye flour (can be half mixed with wheat or oat flour)
(optional: plus 3 tablespoons of rolled oats)
3 cloves of garlic for the starter and 2 cloves for the dish
a pinch of salt
half a teaspoon of sugar
3/4 liter of water for the starter and an additional 1/2 liter for the dish
1 onion
100g of butter
100g of sour cream
Starter: Mix the flour with half of the water to avoid lumps (add the rolled oats). Pour in the remaining water, then add the minced garlic, salt, and sugar. Pour the mixture into a glass jar; you can add a piece of dry rye bread. Cover the jar with cheesecloth and place it in a warm spot at room temperature for 4 days.
Dish: After 4 days, bring half a liter of water to a boil in a pot. Stir the starter and strain half of it through a sieve into the boiling water, whisking to thicken. Separately, sauté the onion in butter until soft, then add the raisins, stir in the sour cream, and let the mixture simmer. Turn off the heat and add the crushed garlic and salt. Adjust the salt to taste. If you’re not fasting, add crispy bacon or sausages, mushrooms, and chopped hard-boiled eggs for a richer dish. Serve with potatoes or bread.
Freeze the remaining starter, or if you plan to make the dish in a day or two, add 2 full tablespoons of flour to the starter, pour in a cup of warm water, and let it ferment. This starter can also be used to ferment other soups or borscht, and it can be added to yeast dough when baking bread.
