Ukrainian Borscht with Garlic Pampushky

by Nadia Kim

24 servings

Beef Broth

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

Beets and Fried Vegetables

• 9beets
• 12 tbspolive oil
• 3 tbspwhite vinegar
• 3 tbspsugar
• 6 tbsptomato paste or tomato sauce
• 3 tbspunsalted butter
• 3onion
• 6carrots

Borscht

• 9potatoes
• 1 ½ headssmall head of cabbage
• 6tomatoes
• 6 leavesbay leaves
• ¾ tspblack pepper
• 1 ½ tspsalt
• ¾ cupfresh parsley
• 6 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