Ukrainian Borscht with Garlic Pampushky

by Nadia Kim

8 servings

Beef Broth

• 1 lbbeef (sirloin, stew meat or bone-in shank)
• 14 cupscold water
• 1 tbspsalt

Beets and Fried Vegetables

• 3beets
• 4 tbspolive oil
• 1 tbspwhite vinegar
• 1 tbspsugar
• 2 tbsptomato paste or tomato sauce
• 1 tbspunsalted butter
• 1onion
• 2carrots

Borscht

• 3potatoes
• ½ headsmall head of cabbage
• 2tomatoes
• 2 leavesbay leaves
• ¼ tspblack pepper
• ½ tspsalt
• ¼ cupfresh parsley
• 2 clovesgarlic
• 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