Ukrainian Borscht with Garlic Pampushky

by Nadia Kim

8 servings

Beef Broth

• 455 gbeef (sirloin, stew meat or bone-in shank)
• ≈ 3310 gcold water
• ≈ 18 gsalt

Beets and Fried Vegetables

• ≈ 245 gbeets
• ≈ 54 golive oil
• ≈ 15 gwhite vinegar
• ≈ 12 gsugar
• ≈ 33 gtomato paste or tomato sauce
• ≈ 14 gunsalted butter
• ≈ 110 gonion
• ≈ 120 gcarrots

Borscht

• ≈ 640 gpotatoes
• ≈ 455 gsmall head of cabbage
• ≈ 245 gtomatoes
• ≈ 0.4 gbay leaves
• ≈ 0.6 gblack pepper
• ≈ 3 gsalt
• ≈ 15 gfresh parsley
• ≈ 6 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