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Ukrainian Borscht with Garlic Pampushky

4 servings · 4 × 6 in
Beef Broth
225 g beef (sirloin, stew meat or bone-in shank), cut into 2.5 cm (1 inch) pieces
1.66 l cold water
7.5 ml salt
Beets and Fried Vegetables
1 ½ beets, peeled and coarsely grated
30 ml olive oil
7.5 ml white vinegar
7.5 ml sugar
15 ml tomato paste or tomato sauce
7.5 ml unsalted butter
½ onion, finely diced
1 carrots, coarsely grated
Borscht
1 ½ potatoes, peeled and cut into bite-sized pieces
¼ head small head of cabbage, thinly sliced
1 tomatoes, peeled and diced
1 leaf bay leaves
0.6 ml black pepper, freshly ground
1 ml salt
30 ml fresh parsley, chopped
1 clove garlic, pressed
sour cream (smetana), to serve, to taste
fresh dill or parsley sprigs, to serve, to taste
Garlic and Dill Pampushky
235 ml lukewarm whole milk
10 ml sugar
7.5 ml active dry yeast
1 egg
44 ml sunflower oil, plus more for greasing
710 ml all-purpose flour
5 ml salt
1 egg, for brushing
30 ml sunflower oil
3 cloves garlic, minced
44 ml fresh dill, chopped
5 ml coarse salt
forklet.co/r/p7b3B6U7?scale=0.5 · v1
  1. Beef Broth Rinse 225 g beef (sirloin, stew meat or bone-in shank) under cold water and put it in a large soup pot with 1.66 l cold water and 7.5 ml salt. Bring to a boil over high heat. 15 min to 20 min
  2. As soon as it boils, skim off all the grey foam that gathers on top. Do it now: if you wait, the foam breaks up into the broth and clouds it. 2 min to 5 min
  3. Lower the heat, set the lid ajar and simmer gently for 45 min to 1 h, skimming now and then. Get the beets and the vegetables ready meanwhile.
  4. Beets and Fried Vegetables Put 1 ½ beets in a large heavy skillet with 30 ml olive oil and 7.5 ml white vinegar. Cook over medium-high heat, stirring, for 5 min.
  5. Turn the heat to medium-low, stir in 7.5 ml sugar and 15 ml tomato paste or tomato sauce and keep cooking, stirring from time to time, until the beets begin to soften, about 10 min. Scrape them into a bowl.
  6. Without washing the skillet, melt 7.5 ml unsalted butter and cook ½ onions for 2 min. Add 1 carrot and cook about 5 min more until soft, adding a splash of oil if the pan looks dry.
  7. Borscht Once the beef has simmered at least 45 min, add 1 ½ potatoes to the pot and cook 10 min.
  8. Add ¼ head small head of cabbage, the fried beets, the onion and carrot and 1 tomato. Simmer about 10 min.
  9. Add 1 leaf bay leaves, 0.6 ml black pepper and 1 ml salt, then taste and adjust the salt. It should taste rounded: sweet from the beets, gently sour, well salted.
  10. Stir in 30 ml fresh parsley and 1 clove garlic, put the lid on straight away and take the pot off the heat. Leave it covered for 20 min.
  11. Ladle into bowls and top each with a spoonful of sour cream (smetana), to serve and fresh dill or parsley sprigs, to serve. Serve with the warm pampushky.
  12. Garlic and Dill Pampushky Whisk 235 ml lukewarm whole milk, 10 ml sugar and 7.5 ml active dry yeast in a large bowl and leave until foamy, 10 min to 15 min.
  13. Add 1 egg, 44 ml sunflower oil, plus more for greasing, 710 ml all-purpose flour and 5 ml salt. Mix, then knead by hand for a few minutes. 5 min to 8 min
  14. Oil the bowl, return the dough, cover with a towel and leave in a warm spot for about 1 h.
  15. Oil two 23 cm (9 in) baking dishes. Divide the dough into sixteen equal pieces, roll each into a tight ball and set eight in each dish with a little space between them. Cover and leave for about 30 min.
  16. Heat the oven to 175 °C. Beat 1 egg, for brushing, brush it over the rolls and bake 30 min to 35 min.
  17. While they bake, stir together 30 ml sunflower oil, 3 cloves garlic and 44 ml fresh dill.
  18. Turn the hot rolls out of the dishes, brush them all over with the garlic oil and sprinkle with 5 ml coarse salt. Cool a little on a rack and serve the same day.
  • 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)
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