Ukrainian Borscht with Garlic Pampushky

by Nadia Kim

8 servings

Beef Broth

• 455 gbeef (sirloin, stew meat or bone-in shank)
• 3.31 lcold water
• 15 mlsalt

Beets and Fried Vegetables

• 3beets
• 59 mlolive oil
• 15 mlwhite vinegar
• 15 mlsugar
• 30 mltomato paste or tomato sauce
• 15 mlunsalted butter
• 1onion
• 2carrots

Borscht

• 3potatoes
• ½ headsmall head of cabbage
• 2tomatoes
• 2 leavesbay leaves
• 1 mlblack pepper
• 2.5 mlsalt
• 59 mlfresh parsley
• 2 clovesgarlic
• sour cream (smetana), to serve
• fresh dill or parsley sprigs, to serve

Garlic and Dill Pampushky

• 235 mllukewarm whole milk
• 10 mlsugar
• 7.5 mlactive dry yeast
• 1egg
• 44 mlsunflower oil, plus more for greasing
• 710 mlall-purpose flour
• 5 mlsalt
• 1egg, for brushing
• 30 mlsunflower oil
• 3 clovesgarlic
• 44 mlfresh dill
• 5 mlcoarse salt