Borscht with Garlic Pampushky
Description
Traditional Ukrainian beetroot soup, rich in flavor and vibrant in color, served with soft garlic pampushky (bread rolls). This hearty dish is a symbol of Ukrainian hospitality and originates from central and eastern regions of Ukraine.
Ingredients for borscht
Ingredients for pampushky
Instructions
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Prepare broth. Boil meat in 2 L of water with bay leaf and salt for 40–50 min.
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Cook vegetables. Peel and grate beets, carrot; chop onion, potatoes, and cabbage.
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Make sauté. In a pan, heat oil, sauté onion, carrot, and beets, add tomato paste, cook 5–7 min.
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Combine in broth. Add potatoes and cabbage to broth, cook 10 min. Then add sauté and cook another 10 min.
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Prepare pampushky. Mix flour, yeast, sugar, salt, water, oil. Knead dough, let rise 1 hour. Form small rolls, bake at 180°C for 20–25 min.
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Make garlic topping. Mix minced garlic, oil, and dill. Brush baked pampushky with mixture.
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Serve. Pour borscht into bowls, garnish with herbs, add a spoon of sour cream. Serve with garlic pampushky.
