Red Borscht with Pampushki
Soups • European
Description
Red Borscht with Pampushki
Ingredients
- Salt ½ teaspoon
- Bone-in Beef 15 oz
- Onion 2 pieces
- Bay leaf 2 pieces
- Carrot 1 piece
- Yellow Beets 1 piece
- Passata Tomato Sauce 2 tablespoons
- Ground Black Pepper to taste
- White Cabbage 5 oz
- Potato 3 pieces
- Lemon 0 oz
- Pitted olives 5 oz
- Herbs to taste
- Water 1 cup
- Sugar 2 tablespoons
- Dry yeast 0 oz
- Wheat Flour 3 cups
- Vegetable Oil 3 tablespoons
Step-by-Step Guide
Step 1
Pampushki. In a bowl, mix the yeast, warm water, sugar, and flour, stirring first with a whisk or spoon to dissolve the yeast better, and only then add the oil. The reason is that if the vegetable oil contacts the yeast immediately, the dough will take a long time to rise. Knead the dough until it reaches a good elastic consistency. It should not and will not stick to your hands. After that, place it in a warm spot and cover with a towel.
Step 2
Let the dough rest for 20 minutes to 1 hour. It all depends on how the dough rises. Then form small balls and place them on a baking sheet lined with parchment paper, previously greased with vegetable oil. If you space them apart, each pampushka will turn out separately, like a roll, or you can place them close together and separate them once baked (in which case only the tops will be crispy). Bake the pampushki at 180°C until golden brown.
Step 3
Crush the garlic in a garlic press and mix it with vegetable oil in a 1:1 ratio, seasoning the mixture with salt to taste. Chop the herbs.
Step 4
When you take the pampushki out of the oven, cover them with a damp towel for about 3 minutes to let them rest, but this step is optional. Then brush them with the garlic mixture and sprinkle with herbs. Don't be stingy with either the mixture or the herbs, so the pampushki won't be dry. They turn out incredibly fragrant and tasty, especially with hot borscht.
Step 5
Red Borscht. While the broth is cooking, prepare the other ingredients. Finely shred the cabbage, peel the second onion, and clean the carrot, potato, and beet. Wash all the vegetables.
Step 6
When the broth comes to a boil, remove the onion, season the broth with salt, and add the shredded cabbage. Cut the beet in half. Finely chop one half with a knife, and grate the other half on a coarse grater. The part that is chopped with a knife goes into the soup along with the cabbage (to give the broth a red color). You can lower the heat.
Step 7
When the broth comes to a boil again, add the diced potatoes.
Step 8
Now we make the sauté – practically the most important part of the preparation. Finely chop the onion and sauté it in butter. Cook the onion until it turns a brown-golden color (but don't burn it!). The readiness of the onion affects the flavor of the borscht. When the onion is ready, add the grated carrot. Sauté until soft (for the carrot). Peel and crush a couple of garlic cloves and add them to the onion and carrot. Then add the grated beet. Let the mixture sauté for another 2-3 minutes. Meanwhile, take a cup, pour a small amount of broth from the pot, and mix it with the tomato paste and 1 tablespoon of sugar. Add this to the sauté, simmer everything together for another minute, season with salt and pepper to taste, and remove from heat.
Step 9
Add the sauté to the soup. Stir. Lower the heat.
Step 10
And the final touches. Finely chop the herbs (parsley, dill). Cut a couple of thin slices from the lemon and cut them into 4 pieces. Slice the olives into rounds. Toss all of this into the soup, let it simmer a little longer, and then remove from heat. Taste and add more salt if necessary. The borscht turns out hearty and incredibly delicious! Serve with sour cream and don't forget the pampushki! Enjoy your meal!))
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!