Ukrainian Borscht with Garlic Pampushky – Traditional Recipe

Ukrainian borscht is one of the most well-known dishes of national cuisine. It is traditionally served as a main hot dish for lunch and is very often included in the New Year and festive table. According to culinary tradition, borscht is always served with garlic pampushky, which complete the dish.

This recipe belongs to the Ukrainian Recipes section and fits perfectly into the concept of practical onboard cooking, as it is based on simple ingredients and clear preparation steps.

More about the history and regional variations of borscht can be found in independent culinary sources.

Ingredients for Borscht

• Meat on the bone (pork or beef) – 500–700 g
• Water – 2.5–3 l
• Beetroot – 2 pcs
• Potatoes – 3–4 pcs
• White cabbage – 300–400 g
• Carrot – 1 pc
• Onion – 1 pc
• Tomato paste or fresh tomatoes – 2–3 tbsp
• Vegetable oil – for frying
• Garlic – 2–3 cloves
• Bay leaf – 1–2 pcs
• Salt and black pepper – to taste

Borscht Preparation

1. Rinse the meat, cover with cold water, and cook for 60–90 minutes, removing foam.
2. Peel and grate or julienne the beetroot, fry with vegetable oil and tomato paste, add some broth, and simmer for 10–15 minutes.
3. Finely chop the onion and carrot and fry until golden.
4. Cut the potatoes into cubes and shred the cabbage.
5. Add potatoes to the boiling broth, followed by cabbage.
6. Add fried vegetables and stewed beetroot, cook for another 10–15 minutes.
7. Add bay leaf, salt, pepper, and chopped garlic at the end.
8. Remove from heat and let the borscht rest for 15–20 minutes.

Garlic Pampushky

Garlic pampushky are soft yeast rolls traditionally served with borscht. They are brushed with garlic sauce and served warm. Pampushky are an essential part of traditional Ukrainian recipes.

Ingredients for Pampushky

• Wheat flour – 500 g
• Warm water – 250 ml
• Dry yeast – 7 g
• Sugar – 1 tbsp
• Salt – 1 tsp
• Vegetable oil – 2–3 tbsp

For garlic sauce:

• Garlic – 3–4 cloves
• Vegetable oil – 3 tbsp
• Water – 2–3 tbsp
• Salt – to taste

Pampushky Preparation

1. Dissolve sugar and yeast in warm water and leave for 10–15 minutes.
2. Add salt, vegetable oil, and gradually mix in the flour.
3. Knead soft dough, cover, and leave in a warm place for 1 hour.
4. Form small rolls and place them close together in a baking dish.
5. Bake at 180°C for 20–25 minutes until golden.
6. Mix crushed garlic with oil, water, and salt.
7. Brush hot pampushky generously with garlic sauce.

Serving

Ukrainian borscht is served hot, often with sour cream and garlic pampushky. Many cooks believe that borscht tastes even better the next day, after the flavors have fully developed.