Ukrainian Borscht with Garlic Pampushky, 8 servings
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Beef Broth · Step 1 of 3
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.
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Beef Broth · Step 2 of 3
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.
the surface is clear, with only a few spots of fat
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Beef Broth · Step 3 of 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.
a lazy bubble, never a rolling boil
the beef is tender when pierced
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Beets and Fried Vegetables · Step 1 of 3
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.
the beets glisten and smell sweet
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Beets and Fried Vegetables · Step 2 of 3
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.
the beets are soft at the edges but still hold their shreds
a deep, glossy red
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Beets and Fried Vegetables · Step 3 of 3
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.
the carrot is soft and the onion translucent
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Borscht · Step 1 of 5
Once the beef has simmered at least 45 min, add ≈ 640 g potatoes to the pot and cook 10 min.
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Borscht · Step 2 of 5
Add ≈ 455 g small head of cabbage, the fried beets, the onion and carrot and ≈ 245 g tomatoes. Simmer about 10 min.
a fork slides easily into the potatoes
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Borscht · Step 3 of 5
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.
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Borscht · Step 4 of 5
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.
the garlic smells mellow, not raw
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Borscht · Step 5 of 5
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.
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Garlic and Dill Pampushky · Step 1 of 7
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.
a bubbly, beige foam on top
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Garlic and Dill Pampushky · Step 2 of 7
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.
smooth, soft and supple, springing back slowly when pressed
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Garlic and Dill Pampushky · Step 3 of 7
Oil the bowl, return the dough, cover with a towel and leave in a warm spot for about 1 h.
doubled in size
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Garlic and Dill Pampushky · Step 4 of 7
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.
the balls have doubled and are touching
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Garlic and Dill Pampushky · Step 5 of 7
Heat the oven to 175 °C. Beat ≈ 44 g egg, for brushing, brush it over the rolls and bake 30 min to 35 min.
deep golden brown on top
175 °C
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Garlic and Dill Pampushky · Step 6 of 7
While they bake, stir together ≈ 27 g sunflower oil, ≈ 9 g garlic and ≈ 1.5 g fresh dill.
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Garlic and Dill Pampushky · Step 7 of 7
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.
the tops glisten and smell strongly of garlic