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Borscht with garlic dumplings

Borscht with Garlic Pampushki

A delicious, hearty, complete traditional Ukrainian dish! Borscht is a popular dish in many countries. But borscht with pampushki is known as a traditional Ukrainian dish — though it's made everywhere, and every cook has her own signature recipe that differs from the rest in its mix of vegetables. The pampushki, however, are almost always made the same way: from yeast dough with garlic. These garlic rolls complement borscht beautifully and round out its flavor.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken

500

Potatoes

Beet

Carrot

Onion

Vegetable oil

White cabbage

150

Tomato paste

Salt

Peppercorns

Bay leaf

Ground black pepper

Vegetable oil

Salt

0.5

Wheat flour

300

Dry yeast

Sugar

Water

Garlic

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 23 % 7 g

Carbohydrates 53 % 16 g

154 kcal

GI: 38 / 0 / 63

Cooking method

Cooking time: 50 min

Step 1:

Wash the meat and cut it into serving pieces, or leave it whole and cut it up after cooking. Rinse it again, cover it with water in a pot, and set it on the heat. When the broth boils, skim off the foam, add the peppercorns and bay leaf, and cook the meat over medium heat. Meanwhile, prepare the vegetables for the borscht.
Step 2:

Wash, peel, and dice the potatoes.
Step 3:

Wash, peel, and cut the beet into thin strips or cubes.
Step 4:

Peel the onion and cut it into cubes.
Step 5:

Wash, peel, and grate the carrot.
Step 6:

Remove the dry outer leaves from the white cabbage and shred it finely.
Step 7:

Pour vegetable oil into a skillet. Turn on the heat. Sauté the carrot and onion in the hot oil until the onion is translucent and the carrot is soft.
Step 8:

Remove the bay leaf from the pot of meat, add the potatoes, and cook for about 5 minutes.
Step 9:

Lower the beet, white cabbage, and the sautéed carrot and onion into the broth. Add a couple of tablespoons of tomato paste and the seasonings — salt and ground black pepper to taste. Cook the borscht over medium heat for 25 minutes.
Step 10:

Then turn off the heat and leave the borscht, covered, to rest for 20–30 minutes.
Step 11:

While the borscht cooks, make the dough for the pampushki. Pour water heated to 36°C into a bowl. Add a teaspoon of sugar and the dry yeast to the water. Stir. After five minutes, add the salt, vegetable oil, and sifted wheat flour. Knead a smooth, elastic dough.
Step 12:

Divide the dough into small pieces and roll them into balls a little bigger than a walnut. Put the dough balls in a butter-greased baking dish, leaving a little space between them. You can brush the tops of the pampushki with vegetable oil if you like. Leave them in a warm place while the oven heats to 180°C.
Step 13:

Bake the pampushki for about 20 minutes, until golden.
Step 14:

Meanwhile, peel the papery skins off the garlic cloves and grate them on a fine grater. Finely chop fresh dill or parsley. Rub the hot pampushki with the prepared garlic and sprinkle them with herbs.
Step 15:

Serve the borscht with the pampushki. Enjoy!