Entree: Ukraine – Eastern Ukraine – Борщ з пампушками ➤ Borshch z pampushkamy (Hearty beetroot and vegetable soup served with small garlicky yeast buns)

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 1 hr 55 min

Additional 1 hr 45 min

Total 3 hrs

Ingredients

- 1.5 lb (680 g) beef chuck or short ribs, trimmed and cut into large pieces
- 10 cups (2.4 L) water or low-sodium beef broth
- 3 medium beets, peeled and coarsely grated, about 1 lb (450 g)
- 1 small head green cabbage, shredded, about 1 lb (450 g)
- 2 medium potatoes, peeled and diced, about 1 lb (450 g)
- 1 large carrot, peeled and grated, about 6 oz (170 g)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) white or apple cider vinegar
- 1 tsp (5 g) granulated sugar
- 2 bay leaves
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (15 g) fresh dill, chopped
- 1 cup (240 g) sour cream, for serving

Pampushky (garlic yeast buns)
- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1 1/4 cups (300 ml) warm milk (about 105–115°F / 40–46°C)
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 3 tbsp (45 g) unsalted butter, melted, plus 2 tbsp (30 g) for brushing
- 1 large egg, lightly beaten, about 50 g
- 4–6 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (8 g) fresh parsley, finely chopped (optional)

Instructions

1. Make the broth: In a large pot, combine the beef pieces and water or broth. Bring to a simmer over medium-high heat, skimming any foam, then reduce heat to low, add 1 bay leaf, cover partially, and simmer gently for 1 to 1 1/4 hours until meat is tender. Remove meat, reserve broth, and shred or cut meat into bite-sized pieces.
2. Sauté aromatics and vegetables: In a large skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add the chopped onion and grated carrot and cook until softened, about 5–7 minutes. Stir in the grated beets and cook 7–10 minutes until beets begin to soften.
3. Add tomato and balance flavors: Stir in 2 tbsp (30 ml) tomato paste, 2 tbsp (30 ml) vinegar, 1 tsp (5 g) sugar, and a pinch of salt. Cook 3–4 minutes to deepen flavors, then transfer the vegetable mixture to the pot with the reserved broth.
4. Simmer the soup: Add diced potatoes and shredded cabbage to the pot. Bring to a gentle simmer and cook 20–25 minutes until potatoes and cabbage are tender. Return the shredded meat to the pot, add remaining bay leaf, adjust salt and pepper to taste, and simmer 5 more minutes. Finish with chopped dill and a splash more vinegar if needed for brightness.
5. Prepare pampushky dough: In a bowl, combine warm milk 1 1/4 cups (300 ml), 2 tbsp (25 g) sugar, and the active dry yeast. Let sit 5–10 minutes until foamy. In a large mixing bowl, combine 4 cups (500 g) flour and 1 tsp (6 g) salt. Add the beaten egg and melted butter 3 tbsp (45 g), then pour in the yeast mixture. Mix and knead until a soft, slightly sticky dough forms, about 8–10 minutes by hand or 5–7 minutes with a mixer. Add a little extra flour if necessary.
6. First rise and shape: Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours. Punch down, divide into 16 equal pieces, shape into smooth buns, and place seam-side down on a parchment-lined baking sheet, leaving space to rise.
7. Second rise and bake: Cover buns and let rise 30–45 minutes until puffy. Preheat oven to 375°F (190°C). Bake buns 15–20 minutes until golden brown. While still warm, brush with melted butter 2 tbsp (30 g) mixed with minced garlic 4–6 cloves and 2 tbsp (30 ml) vegetable oil; sprinkle with chopped parsley if using.
8. Serve: Ladle hot borscht into bowls, add a spoonful of shredded meat and a dollop of sour cream 1 cup (240 g). Serve pampushky warm alongside for tearing and dipping into the soup.