This year I started preparations for Christmas extremely early. I have already bought most of the gifts as I do not like to wait until the last minute. Preparations for Christmas are associated not only with shopping, planning the Christmas dishes and cakes is also a big part of it.
As I live outside the country, whether I like it or not, I won’t be able to buy white borscht in a store. There is no such thing in the country I currently live in. Anyway, even when I’m in Poland, I don’t usually buy leaven at the shop, I prefer making it myself.
This white borscht leaven is extremely easy to prepare. All that is required to do is to mix flour with water and some garlic and let it stand in a warm place for a few days and wait 🙂
Ingredients for white borscht leaven.
- 100 g rye flour
- 500 ml boiled lukewarm water
- 2 cloves of garlic
- optional: crust from one slice of rye bread
How to make white borscht leaven.
Pour rye flour, unpeeled garlic cloves and warm water in a clay pot. If you are adding bread crust, add it at this point as well. Stir, cover with gauze and set aside in a warm place (preferably at room temperature) for 3 to 4 days. Every day, stir it gently with a wooden spoon. After four days, pour the leaven into a bottle.
You should not allow mould to form on the surface of the leaven. Sometimes it is worth giving up on the bread crust, especially if it is not made from natural leaven. If mould appears, the leaven should to be discharged and you need to start the whole process from the beginning.
Keep the finished leaven in the fridge for up to several days.
Good to know when making white borscht leaven.
Make sure that you use rye flour. I cannot imagine a traditional leaven based on any other type of flour.
Garlic will add more flavour to the leaven, while the breadcrust will make it ferment faster. Unfortunately, breadcrust can cause mould. Therefore, it is better to avoid it and ferment the leaven for a little longer instead.
You can skip breadcrust as well as the garlic and make the leaven only with flour and water.
Do you like making your own borscht? If so, try our recipe for Beetroot leaven.