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Ukrainian Borscht with Garlic Pampushky

16 servings

Beef Broth

  • 905 gbeef (sirloin, stew meat or bone-in shank), cut into 2.5 cm (1 inch) pieces
  • 6.62 lcold water
  • 30 mlsalt

Beets and Fried Vegetables

  • 6beets, peeled and coarsely grated
  • 120 mlolive oil
  • 30 mlwhite vinegar
  • 30 mlsugar
  • 59 mltomato paste or tomato sauce
  • 30 mlunsalted butter
  • 2onion, finely diced
  • 4carrots, coarsely grated

Borscht

  • 6potatoes, peeled and cut into bite-sized pieces
  • 1 headsmall head of cabbage, thinly sliced
  • 4tomatoes, peeled and diced
  • 4 leavesbay leaves
  • 2.5 mlblack pepper, freshly ground
  • 5 mlsalt
  • 120 mlfresh parsley, chopped
  • 4 clovesgarlic, pressed
  • sour cream (smetana), to serve, to taste
  • fresh dill or parsley sprigs, to serve, to taste

Garlic and Dill Pampushky

  • 235 mllukewarm whole milk
  • 10 mlsugar
  • 7.5 mlactive dry yeast
  • 1egg
  • 44 mlsunflower oil, plus more for greasing
  • 710 mlall-purpose flour
  • 5 mlsalt
  • 1egg, for brushing
  • 30 mlsunflower oil
  • 3 clovesgarlic, minced
  • 44 mlfresh dill, chopped
  • 5 mlcoarse salt
  1. Beef Broth Rinse 905 g beef (sirloin, stew meat or bone-in shank) under cold water and put it in a large soup pot with 6.62 l cold water and 30 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 6 beets in a large heavy skillet with 120 ml olive oil and 30 ml white vinegar. Cook over medium-high heat, stirring, for 5 min.
  5. Turn the heat to medium-low, stir in 30 ml sugar and 59 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 30 ml unsalted butter and cook 2 onions for 2 min. Add 4 carrots 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 6 potatoes to the pot and cook 10 min.
  8. Add 1 head small head of cabbage, the fried beets, the onion and carrot and 4 tomatoes. Simmer about 10 min.
  9. Add 4 leaves bay leaves, 2.5 ml black pepper and 5 ml salt, then taste and adjust the salt. It should taste rounded: sweet from the beets, gently sour, well salted.
  10. Stir in 120 ml fresh parsley and 4 cloves 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: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • 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)