Ukrainian Borscht with Garlic Pampushky

by Nadia Kim

4 servings

Beef Broth

• 0.5 lbbeef (sirloin, stew meat or bone-in shank)
• 7 cupscold water
• ½ tbspsalt

Beets and Fried Vegetables

• 1 ½beets
• 2 tbspolive oil
• ½ tbspwhite vinegar
• ½ tbspsugar
• 1 tbsptomato paste or tomato sauce
• ½ tbspunsalted butter
• ½onion
• 1carrots

Borscht

• 1 ½potatoes
• ¼ headsmall head of cabbage
• 1tomatoes
• 1 leafbay leaves
• ⅛ tspblack pepper
• ¼ tspsalt
• ⅛ cupfresh parsley
• 1 clovegarlic
• sour cream (smetana), to serve
• fresh dill or parsley sprigs, to serve

Garlic and Dill Pampushky

• 1 cuplukewarm whole milk
• 2 tspsugar
• 1 ½ tspactive dry yeast
• 1egg
• 3 tbspsunflower oil, plus more for greasing
• 3 cupsall-purpose flour
• 1 tspsalt
• 1egg, for brushing
• 2 tbspsunflower oil
• 3 clovesgarlic
• 3 tbspfresh dill
• 1 tspcoarse salt