Kitchen to Kitchen: Recipe for Borsht and Pampushky

Iryna Piotrowska’s recipes for Ukrainian Borscht and Pampushky featured on Kitchen to Kitchen, Episode 5

Ingredients for Borscht:

• Pot for 5 liters of water
• 500 grams pork ribs (or chicken drumsticks)
• 4 middle size beets
• 4 middle size carrots
• 1 big onion
• 4-5 potatoes
• ½ small white cabbage
• Canned beans (I prefer red ones)
• 2 cloves garlic
• Tomato paste 
• 2 tbsp oil 
• salt/ spices

Cooking instructions for Borscht:

• Fill the pot with 5L of water and add the pork ribs, peeled beets, carrots and onion (boil them whole)
• As it starts boiling add salt and skim any foam that appears and then boil for 30min.
• Take out the vegetables: shred the carrots and put them back into the pot; throw away the onion; set aside the beets to cool down.
• The next step is to add peeled and diced potato, finely chopped cabbage and beans.
• Roughly grate the beets and fry them with 2 tbsp. of olive oil and 2 tbsp. of tomato paste (add tomato paste at the end)
• Add fried beets and spices to the pot and minced garlic when borshch is almost ready. 
• Borshch is ready when all the ingredients are boiled.
• Serve with sour cream and garlic rolls (Pampushky).

Ingredients for Pampushky:

For the dough:

• 250 ml whole milk
• 400 grams flour
• 2tbs melted butter 
• Half of teaspoon salt 
• 1 tbs sugar
• 1 big teaspoon yeast

For the topping:

• 50 grams of melted butter 
• 7 garlic cloves 

Baking instructions for Pampushky:

• Mix all the ingredients together and let it raise for a few hours
• Split the dough into 16 small rolls and put it together on the baking sheet into the form.
• Mix egg yolk and spray it over the rolls 
• Bake the rolls in 360 degree oven for 20 minutes