Ukrainian borscht with pampushki
8 servings
240 minutes
Elena Nikiforova, chef of the Shinok restaurant, shared the recipe with us.
1
Make broth from beef. Do not remove the meat from the bones, fully cover with water, bring to a boil, skim off the foam, reduce heat and simmer for 40 minutes.
- Beef brisket: 700 g
2
Then chop 1 onion and 1 carrot, sauté in a dry pan, and add to the broth. Continue to simmer the broth for about 2.5 hours. Then add a bay leaf and remove the broth from heat.
- Onion: 2 heads
- Carrot: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Remove the meat from the bones, cut it into small pieces, and add it to the broth.
- Beef brisket: 700 g
4
Rinse the beans, boil in a separate pot until half-cooked, then drain the water.
- White beans: 200 g
5
Sauté grated beetroot with tomato paste.
- Beet: 2 kg
- Tomato paste: 500 g
6
Add chopped potatoes to the prepared broth and cook until partially done. Then add the partially cooked beans and bring to a boil. Next, add the shredded cabbage, followed by separately sautéed onions and carrots.
- Potato: 2 kg
- White beans: 200 g
- White cabbage: 900 g
- Onion: 2 heads
- Carrot: 2 pieces
7
Then, when the soup boils again, add the sautéed beet. Bring the soup to a boil and remove from heat.
- Beet: 2 kg
8
Grind raw, unsalted lard with garlic through a meat grinder and add it to the prepared borscht. Serve the borscht with sour cream and pampushki.
- Salo: 170 g
- Garlic: 30 g
- Salt: to taste