Lithuanian Beetroot Soup with Fermented Dough Croutons

Method

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the diced beets, onion, carrots, celery, and potatoes, and sauté for 5 minutes.
3. Add the water, bring to a boil, then reduce heat and simmer for 30 minutes.
4. While the soup simmers, prepare the fermented dough croutons: In a bowl, mix flour, yeast, and sugar. Add warm water and stir until a dough forms. Cover and let it ferment for 1 hour in a warm place.
5. After fermentation, shape the dough into small croutons and bake at 180°C (350°F) for 15 minutes until golden brown.
6. Season the soup with salt and pepper before serving, and top with the fermented dough croutons.