Entree: Ukraine – Odesa & Black Sea – Борщ з пампушками ➤ Borshch z pampushkamy (Hearty beet-based soup with beef and root vegetables served with small garlicky yeast buns called pampushky)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 1 hr 10 min

Total 3 hrs 10 min

Ingredients

- 2.5 lb (1.1 kg) beef short ribs or beef shank
- 10 cups (2.4 L) water
- 2 tsp (10 g) salt, plus more to taste
- 6 medium beets, peeled and grated or sliced, about 2 lb (900 g)
- 1 medium head green cabbage, shredded, about 1.5 lb (700 g)
- 3 medium potatoes, peeled and diced, about 1 lb (450 g)
- 2 medium carrots, peeled and grated, about 6 oz (170 g)
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) tomato paste
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) sugar
- 2 bay leaves
- 6 whole black peppercorns
- 1/2 cup (120 ml) sour cream for serving
- 1/2 cup (15 g) fresh dill, chopped

Pampushky (garlic buns)
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm milk
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil
- 1 large egg, beaten, about 50 g
- 3 tbsp (45 g) unsalted butter, melted
- 4 cloves garlic, minced
- 2 tbsp (8 g) fresh parsley, finely chopped

Instructions

1. Place beef short ribs and water in a large stockpot. Bring to a gentle boil, skim any foam, add 1 tsp salt, bay leaves, and peppercorns. Reduce heat and simmer, partially covered, for 1.5 to 2 hours until meat is tender.
2. Remove meat, strain broth into a clean pot, discard solids, and return broth to low heat. Remove meat from bones, chop into bite-sized pieces, and set aside.
3. Meanwhile, heat 3 tbsp vegetable oil in a large skillet over medium heat. Add chopped onion and grated carrots and sauté until softened and lightly golden, about 7 minutes.
4. Add grated beets to the skillet and cook 8–10 minutes until they begin to soften. Stir in tomato paste, apple cider vinegar, and sugar; cook 2–3 minutes to combine and slightly caramelize. Remove from heat.
5. Bring the strained broth to a simmer, add diced potatoes and shredded cabbage, and cook 10 minutes. Add the beet mixture and simmer another 10–12 minutes until all vegetables are tender. Stir in chopped beef, adjust salt and pepper to taste, and keep warm.
6. For the pampushky, dissolve yeast and 1 tbsp sugar in warm milk and let sit 5–10 minutes until foamy. In a large bowl combine flour, remaining sugar, and salt. Add yeast-milk, beaten egg, and 2 tbsp vegetable oil and mix to form a soft dough. Knead 6–8 minutes until smooth and elastic.
7. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 12 equal pieces. Shape into rounds and place on a greased baking sheet about 1 inch apart.
8. Cover buns and let rise 30–40 minutes. Preheat oven to 375°F (190°C). Bake pampushky 15–20 minutes until golden.
9. While buns bake, mix melted butter, minced garlic, and chopped parsley to make the glaze. Brush hot pampushky generously with garlic butter as soon as they come from the oven.
10. To serve, ladle borscht into bowls, add a dollop of sour cream and sprinkle with fresh dill. Serve with warm garlic pampushky on the side for dipping.