RED BORSCH WITH POTATOES AND BACON TOPPING
Peel and grate the beetroots, add water. Cook until tender with spices. Add meat or mushroom broth. At the end of cooking add the fermrnted rye flour to obtain a slightly sour taste and pleasant aroma. Season it with cream. Serve with mashed potatoes with gravy of fried bacon and onions.
1 kg red beetroot
meat or mushroom broth
250 ml of fermented rye flour
2 cloves of garlic
salt, pepper, bay leaf, allspice