Borscht with Garlic Pampushky

Prep Time 25 mins

Cook Time 60 mins

Total Time 1 hrs 25 mins

Cooking Method: Baking, Boiling, Sautéing

Cuisine: Ukrainian

Courses: Soup

Difficulty: Medium

Servings: 6

Calories: 95 kcal/100 g

Dietary: gluten-free (if served with gluten-free bread), vegetarian (if no meat)

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

400 g Pork or beef with bone
2 pcs Beets
3 pcs Potatoes
1 pcs Carrot
300 g White cabbage
2 tbsp Tomato paste
2 tbsp Vegetable oil
2 L Water
to taste Salt
to taste Black pepper
Sour cream (for garnish)
Dill (for garnish)
Parsley (for garnish)

Ingredients for pampushky

300 g Wheat flour
7 g Dry yeast
1 tsp Sugar
1 tsp Salt
2 tbsp Sunflower oil
3 cloves Garlic (cropped)
2 tbsp Sunflower oil (for garlic topping)
Dill (fresh, chopped)

Instructions

1
Prepare broth. Boil meat in 2 L of water with bay leaf and salt for 40–50 min.
2
Cook vegetables. Peel and grate beets, carrot; chop onion, potatoes, and cabbage.
3
Make sauté. In a pan, heat oil, sauté onion, carrot, and beets, add tomato paste, cook 5–7 min.
4
Combine in broth. Add potatoes and cabbage to broth, cook 10 min. Then add sauté and cook another 10 min.
5
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.
6
Make garlic topping. Mix minced garlic, oil, and dill. Brush baked pampushky with mixture.
7
Serve. Pour borscht into bowls, garnish with herbs, add a spoon of sour cream. Serve with garlic pampushky.

Keywords: borscht, Ukrainian borscht, beetroot soup, garlic pampushky, Ukrainian cuisine, traditional soup, homemade borscht, beet soup

Read it online: https://thetasteofukraine.com/recipes/borscht-with-garlic-pampushky/