Ukrainian Borscht with Garlic Pampushky

by Nadia Kim

16 servings

Beef Broth

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

Beets and Fried Vegetables

• 6beets
• 8 tbspolive oil
• 2 tbspwhite vinegar
• 2 tbspsugar
• 4 tbsptomato paste or tomato sauce
• 2 tbspunsalted butter
• 2onion
• 4carrots

Borscht

• 6potatoes
• 1 headsmall head of cabbage
• 4tomatoes
• 4 leavesbay leaves
• ½ tspblack pepper
• 1 tspsalt
• ½ cupfresh parsley
• 4 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