Authentic Ukrainian borscht with pampushki

Fans of real Ukrainian borscht especially love this recipe! Ukrainian borscht with pampushkamina is one of the favorite dishes in many families in Ukraine. And no matter how close to the recipe I was able to prepare this wonderful soup, my Ukrainian relatives argued that real borscht with pampushki has a different taste. However, two different housewives trying the same culinary recipe will end up with dishes of different tastes. Apparently, it cannot be done without magic. However, Ukrainian borscht with pampushki is food for true gourmets, so it’s worth cooking it at least once in your life. How to cook Ukrainian borscht?
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Recipe author Naomi JonesNaomi Jones
Recipe author
Authentic Ukrainian borscht with pampushki
Calories
234kcal
Protein
11g
Fat
11g
Carbs
26g
*Nutrition per serving

Ingredients

ServingsServings: 16
Beef
500g
3L
Cabbage
500g
Carrot
1
1
Tomatoes
1
Potato
3
Beet
1
Salo
50g
Tomato paste
2tablespoon
Butter
2tablespoon
Vinegar
1tablespoon
Sugar
2tablespoon
Garlic
3cloves of garlic
Parsley
1g
to taste
to taste
Garlic
4cloves of garlic
0.5cup
1tablespoon
0.5teaspoon
2cup
0.5cup
Sugar
1tablespoon
Yeast
10g
1teaspoon
Eggs
1

Step-by-step preparation

Cooking timeCooking time: 3 hr 45 mins

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Comments on the recipe

Author comment no avatar
Testomania
09.11.2023
4.7
Once in my youth, my friend and I visited her relatives in a village near Kiev. This is where I ate real Ukrainian borscht, and several times a day. Their borscht had a pronounced sweet and sour taste. The hostess with whom we were visiting tried the borscht during cooking, saying “oh, very sweet,” “oh, very sour,” and adjusted the taste either with sugar or citric acid. This amused me, since at home we never added anything like that to borscht (our local vegetables always gave the borscht a slight sweetness, and tomatoes and sour cream always added acidity to the borscht). Meanwhile, I liked the Ukrainian borscht at a party and remembered it for a long time))) Therefore, when I saw a recipe for real Ukrainian borscht with donuts on the website, I decided to cook it with pleasure. I adapted the recipe a little to suit the tastes of my family - I slightly “low-fat” it (excluded lard and replaced butter with vegetable oil), and also did not add garlic to the borscht; garlic sauce was enough for the dumplings. The recipe is excellent, the borscht turned out wonderful, with a sweet and sour taste, which can be enhanced at will in one direction or the other))) Next time, perhaps, I’ll just add less flour to the donuts and place them more tightly together (that’s how they will turn out even more tender and airy). Thanks for the recipe!
Author comment no avatar
hatinna
09.11.2023
4.6
I just made borscht with garlic pampushki according to your recipe, and I made pampushki for the first time in my life!)) It turned out very tasty and the borscht was so rich, mmmm....everyone really liked it, delicious! Thanks for the recipe!
Author comment no avatar
TaciturnPerson
09.11.2023
4.9
Borscht is the most favorite dish in our family. We cook it often, but I had to work hard with this recipe. We usually cook lean borscht. This borscht with garlic donuts took a very long time to prepare, but it was worth it. What a delicious treat! The donuts turned out fluffy, airy, just as they should be. Thanks for the recipe!
Author comment no avatar
Tatka
09.11.2023
4.7
I prepared borscht with garlic donuts according to this recipe. Oh, I can’t describe how delicious it turned out! Of course, it took a lot of time, but it was worth it!! So delicious!! Everyone at home is delighted!! Thanks for the recipe.

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