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Ingredients Card

Ukrainian Borscht with Garlic Pampushky

4 servings

Beef Broth

225 gbeef (sirloin, stew meat or bone-in shank), cut into 2.5 cm (1 inch) pieces
1.66 lcold water
7.5 mlsalt

Safety: The pampushky topping uses raw garlic in oil. Brush it on just before serving and do not store the garlic oil at room temperature. (The author)
Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)