Ukrainian Borscht with Garlic Pampushky

by Nadia Kim

16 servings

Beef Broth

• 905 gbeef (sirloin, stew meat or bone-in shank)
• ≈ 6620 gcold water
• ≈ 36 gsalt

Beets and Fried Vegetables

• ≈ 490 gbeets
• ≈ 110 golive oil
• ≈ 30 gwhite vinegar
• ≈ 25 gsugar
• ≈ 66 gtomato paste or tomato sauce
• ≈ 28 gunsalted butter
• ≈ 220 gonion
• ≈ 245 gcarrots

Borscht

• ≈ 1280 gpotatoes
• ≈ 910 gsmall head of cabbage
• ≈ 490 gtomatoes
• ≈ 0.8 gbay leaves
• ≈ 1 gblack pepper
• ≈ 6 gsalt
• ≈ 30 gfresh parsley
• ≈ 12 ggarlic
• sour cream (smetana), to serve
• fresh dill or parsley sprigs, to serve

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
• ≈ 1.5 gfresh dill
• ≈ 5.5 gcoarse salt