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Ukrainian Borscht with Garlic Pampushky

8 servings

Beef Broth

  • 455 gbeef (sirloin, stew meat or bone-in shank), cut into 2.5 cm (1 inch) pieces
  • ≈ 3310 gcold water
  • ≈ 18 gsalt

Beets and Fried Vegetables

  • ≈ 245 gbeets, peeled and coarsely grated
  • ≈ 54 golive oil
  • ≈ 15 gwhite vinegar
  • ≈ 12 gsugar
  • ≈ 33 gtomato paste or tomato sauce
  • ≈ 14 gunsalted butter
  • ≈ 110 gonion, finely diced
  • ≈ 120 gcarrots, coarsely grated

Borscht

  • ≈ 640 gpotatoes, peeled and cut into bite-sized pieces
  • ≈ 455 gsmall head of cabbage, thinly sliced
  • ≈ 245 gtomatoes, peeled and diced
  • ≈ 0.4 gbay leaves
  • ≈ 0.6 gblack pepper, freshly ground
  • ≈ 3 gsalt
  • ≈ 15 gfresh parsley, chopped
  • ≈ 6 ggarlic, pressed
  • sour cream (smetana), to serve, to taste
  • fresh dill or parsley sprigs, to serve, to taste

Garlic and Dill Pampushky

  • ≈ 245 glukewarm whole milk
  • ≈ 8.5 gsugar
  • ≈ 6 gactive dry yeast
  • ≈ 44 gegg
  • ≈ 41 gsunflower oil, plus more for greasing
  • ≈ 375 gall-purpose flour
  • ≈ 6 gsalt
  • ≈ 44 gegg, for brushing
  • ≈ 27 gsunflower oil
  • ≈ 9 ggarlic, minced
  • ≈ 1.5 gfresh dill, chopped
  • ≈ 5.5 gcoarse salt
  1. Beef Broth Rinse 455 g beef (sirloin, stew meat or bone-in shank) under cold water and put it in a large soup pot with 3310 g cold water and 18 g 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 245 g beets in a large heavy skillet with 54 g olive oil and 15 g white vinegar. Cook over medium-high heat, stirring, for 5 min.
  5. Turn the heat to medium-low, stir in 12 g sugar and 33 g 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 14 g unsalted butter and cook 110 g onion for 2 min. Add 120 g 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 640 g potatoes to the pot and cook 10 min.
  8. Add 455 g small head of cabbage, the fried beets, the onion and carrot and 245 g tomatoes. Simmer about 10 min.
  9. Add 0.4 g bay leaves, 0.6 g black pepper and 3 g salt, then taste and adjust the salt. It should taste rounded: sweet from the beets, gently sour, well salted.
  10. Stir in 15 g fresh parsley and 6 g 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 245 g lukewarm whole milk, 8.5 g sugar and 6 g active dry yeast in a large bowl and leave until foamy, 10 min to 15 min.
  13. Add 44 g egg, 41 g sunflower oil, plus more for greasing, 375 g all-purpose flour and 6 g 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 44 g egg, for brushing, brush it over the rolls and bake 30 min to 35 min.
  17. While they bake, stir together 27 g sunflower oil, 9 g garlic and 1.5 g fresh dill.
  18. Turn the hot rolls out of the dishes, brush them all over with the garlic oil and sprinkle with 5.5 g 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)