Borscht with Garlic Pampushki

Nourishing, bright, aromatic, the most delicious — delicious! They say that as many housewives as there are, there are as many varieties of borscht. One thing is certain — this is one of the most delicious soups. Prepare borscht with garlic pampushki with all your love, and it will become a favorite dish in your family.
cook time: 3h 45 min
Ruby Colston
Borscht with Garlic Pampushki

Nutrition Facts (per serving)

76
Calories
4g
Fat
7g
Carbs
4g
Protein

Ingredients (16 portions)

For the borscht:

Garlic 3 clove
Tomatoes 1 pc
Salt to taste
Sugar 2 tbsp
Ground black pepper to taste
Butter 2 tbsp
Water 3 l
Potato 3 pc
Tomato paste 2 tbsp
Parsley 1 g
Beef 700 g
Beet 1 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Vinegar 1 tbsp
Cabbage 500 g
Salo 50 g

For the sauce:

Garlic 4 clove
Salt 0.5 tsp
Water 0.5 cup
Vegetable oil 1 tbsp

For donuts:

Sugar 1 tbsp
Wheat flour 2 cup
Water 0.5 cup
Eggs 1 pc
Vegetable oil 1 tsp
Yeast 10 g

Recipe instructions

Step 1

Step 1
How to cook borscht with garlic donuts? In principle, nothing complicated, but you will spend a lot of time in the kitchen. But itʼs worth it, believe me. Prepare ingredients for borscht. It is advisable to take the meat on the bones, then the broth will be richer.

Step 2

Step 2
Rinse the beef thoroughly, dry it and place it in a pan with cold water. Place on the stove and bring to a boil. Skim off the foam and cook over medium heat until the meat is completely cooked. Cooking time may vary depending on the meat. Therefore, check it for readiness by piercing it with a knife. If the tip enters easily and light juice flows, then the meat is ready. An article about saucepans will help you choose the perfect pan, the link is at the end of the recipe.

Step 3

Step 3
While the broth is cooking, letʼs make donuts. Prepare the products according to the list. I took instant dry yeast. Read more about different types of yeast in a separate article at the link at the end of the recipe.

Step 4

Step 4
Sift the flour into a bowl. This will saturate it with oxygen and the baking will be airy. Read about the properties of flour at the end of the recipe.

Step 5

Step 5
Add sugar and yeast, mix everything thoroughly. If you have dry active or pressed yeast, then first dilute it in warm water with a small amount of sugar and leave for 10-15 minutes. During this time, a foam cap should appear on the surface.

Step 6

Step 6
Beat the egg, pour in warm water and vegetable oil. Knead the dough.

Step 7

Step 7
Knead the dough by dipping your fingertips into vegetable oil. Keep in mind that you may need more or less flour. Therefore, focus not on the quantity, but on the consistency of the dough. The dough should be soft and viscous.

Step 8

Step 8
Cover the dough with cling film and place in a warm place to proof for 30-40 minutes.

Step 9

Step 9
While waiting for the dough to rise, letʼs return to the borscht. Wash all root vegetables thoroughly, peel and cut: carrots and beets into strips, potatoes into cubes, onions into cubes. Wash the cabbage, remove the top damaged leaves and chop finely. Rinse the tomato, wipe with a dry, clean towel and cut into small pieces. If desired, remove the skin from the tomato first. How to do this correctly, read at the end of the recipe.

Step 10

Step 10
Check the meat for doneness. If the knife goes in easily and light juice flows, then the meat is cooked. Remove the beef from the broth, place in a separate bowl and cover with a lid. Let it “get there”.

Step 11

Step 11
Strain the broth. Place the chopped potatoes in the pan, and after a couple of minutes add the cabbage. Cook until the vegetables are done.

Step 12

Step 12
Place the beets in a frying pan with butter and fry for a couple of minutes.

Step 13

Step 13
Add tomato paste and vinegar, cover and let simmer for about 5 minutes. The amount of vinegar can be adjusted to your taste

Step 14

Step 14
Pour vegetable oil into a separate frying pan, add onions and carrots. Fry the vegetables for about 2 minutes, stirring occasionally. Add the tomato and simmer for another 2 minutes.

Step 15

Step 15
Finely chop the bacon. You can first freeze a piece of lard to make it easier to cut.

Step 16

Step 16
In a separate frying pan, fry the bacon until golden brown.

Step 17

Step 17
Remove the cooled meat from the bones and chop into small pieces.

Step 18

Step 18
Dip beets, carrots and onions into the broth with potatoes and cabbage, add bacon and chopped meat into small pieces. When the borscht boils, add chopped garlic and parsley to the broth. Remove from heat, cover with a lid and leave for about half an hour.

Step 19

Step 19
Take out the dough; it should double in volume.

Step 20

Step 20
Form balls and place them in a baking dish, pre-greased with vegetable oil, and leave for 30 minutes to proof. Turn on the oven to 200 degrees. Bake the donuts for about 15 minutes. Since everyoneʼs technique is different and cooking times may vary, keep an eye on your baking. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 21

Step 21
While the pampushki are in the oven, prepare the garlic sauce.

Step 22

Step 22
Chop the garlic and rub it with salt.

Step 23

Step 23
Add vegetable oil and hot water. As soon as the donuts arrive, pour garlic sauce over them.

Step 24

Step 24
Borscht with garlic donuts is ready. Bon appetit!

Additional rubrics

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