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 ½ 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), then pour in the remaining water, add the minced garlic, salt, and sugar. Pour the mixture into a glass jar, you can add a piece of dry rye bread, cover it with cheesecloth, and place it in a warm spot for 4 days at room temperature.
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, mixing well to thicken. Separately, sauté the onion in butter until soft, then add the raisins, pour in the sour cream, and let it simmer. Turn off the heat and add the crushed garlic with salt. Adjust the salt to taste. If you’re not fasting, it’s delicious to add crispy bacon or sausages, mushrooms, and chopped boiled eggs. Serve with potatoes or bread.
You can 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 can be added to yeast dough when baking bread.