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Borscht and Pampushki: A Classic Beet Soup with Garlic Rolls for Comfort and Flavor
Every family has a borscht recipe. Some say theirs is the “real” one — the right one — but trust me, there’s no winning that debate. Some borscht is tangy, some sweet, some rich with meat, and some are practically beet juice in a bowl. It’s a Ukrainian staple that’s traveled far and wide, with versions popping up in places like Tokyo (yes, Tokyo Borscht) and Hong Kong.
This is the recipe I make at home — the one that makes my kitchen smell like comfort and always has me sneaking spoonfuls before it’s even finished. The secret? Broth. The best borscht has a rich, deeply flavored broth, and my go-to is made with oxtails. But honestly, any meat with a bone will do the trick — just plan ahead, because the broth needs a solid 2 hours to do its magic.
And then there’s the pampushki — soft, golden bread rolls brushed with a gloriously garlicky herb glaze. They’re not just a side — they’re the borscht’s best friend, perfect for dipping, dunking, or just shamelessly swiping through your soup bowl.
Borscht and Pampushki
Borscht and Pampushki is the ultimate Ukrainian comfort food pairing. This rich beet soup is packed with tender meat, hearty vegetables, and tangy flavor, while the soft garlic rolls are perfect for dipping. With a deeply flavored broth and freshly baked pampushki, this recipe is pure comfort in a bowl.
Ingredients
For the Borscht:
- 500 g beef or pork with bones oxtails recommended
- 3 L cold water
- 1 whole onion peeled
- 1 small carrot peeled
- 1 piece of celery root or any green trimmings like dill/parsley stalks
- 6 black peppercorns
- 2-3 bay leaves
- 3 medium beets peeled and grated
- 4 Tbsp olive oil divided
- 8 cups beef broth + 2 cups water
- 3 medium Yukon potatoes peeled and diced
- 2 carrots peeled and sliced
- ½ medium head cabbage cored and shredded
- 2-3 Tbsp white vinegar or to taste
- 1 tsp sea salt or to taste
- ¼ tsp black pepper freshly ground
- 1 large garlic clove pressed
- 3 Tbsp fresh dill chopped
For the Zazharka (Mirepoix):
- 1 small red bell pepper finely chopped (optional)
- 1 medium onion finely chopped
- 2 Tbsp tomato paste
- 1 can of peeled tomatoes or 300 ml of passata
For the Pampushki (Ukrainian Garlic Rolls):
For the Dough:
- 100 ml milk
- 200 ml warm water
- 1 tbsp sugar
- 500 g all-purpose flour
- 2 eggs 2/3 for the dough, 1/3 for brushing
- 7 g dry yeast or 21g fresh yeast
- 1 tsp salt
- 4 Tbsp vegetable oil
For the Garlic Topping:
- 5 garlic cloves minced
- 7 Tbsp vegetable oil
- 1 tsp salt
- 20 g fresh dill finely chopped
Instructions
Step 1: Make the Broth
- Place your meat in a large pot with 3L of cold water.
- Add one whole onion, one small carrot, celery root (or whatever green scraps you’ve got), 6 black peppercorns, and 2-3 bay leaves.
- Bring it to a gentle boil. Skim off any foam that rises to the top.
- Reduce heat, cover, and let it simmer for 2 hours.
Step 2: Remove the Meat & Strain the Broth
- Remove the meat and set it aside to cool.
- Strain the broth through a fine sieve. Discard the onion, carrot, and herbs.
- Shred the meat and set it aside.
Step 3: Prepare the Zazharka
- While the broth simmers, heat 2 Tbsp olive oil in a pan over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until softened.
- Add the grated carrots and diced bell pepper (if using). Cook for another 5 minutes.
- Add the grated beets, cook for 2-3 minutes and add a tbs of vinegar to keep the vibrant colour of the beets
- Stir in the tomato paste and passata (or canned tomatoes) and cook for 5-7 minutes to deepen the flavor.
Step 4: Build the Borscht
- Return the strained broth to the pot.
- Toss in the diced potatoes and cook until tender.
- Meanwhile, add the shredded meat back to the pot.
- Stir in the prepared zazharka (which includes the tomato paste and passata cooked with the onions, carrots, beets and bell pepper).
- Let it all simmer gently for another 5-7 minutes. Add the shredded cabbage and simmer for 5-10 minutes.
Pampushki (Garlic Rolls)
Step 5: Make the Starter
- In a bowl, crumble the fresh yeast (or use dry yeast) and add sugar.
- Stir in warm water and milk along with 1 Tbsp flour.
- Cover and leave to rise for about 30 minutes, until foamy.
Step 6: Prepare the Garlic Topping
- While the starter rises, mix the minced garlic, dill, salt, and vegetable oil. Let it sit and become glorious.
Step 7: Make the Dough
- In a large bowl, sift the flour and mix in the salt.
- Pour in the risen starter.
- Beat the eggs and add 2/3 to the dough (save the rest for brushing later).
- Stir it all together, then knead the dough for 7-10 minutes, adding 2 Tbsp of oil as you go.
- Transfer to an oiled bowl, cover with plastic wrap, and let it rise for 1 hour.
Step 8: Shape and Bake
- Once the dough has doubled in size, turn it out onto a lightly oiled surface.
- Divide it into 15-16 pieces, roll them into balls, and place them on a greased baking sheet.
- Cover and let rise for another 30 minutes.
- Brush with the reserved egg wash and bake at 190°C (375°F) for 25-30 minutes.
Step 9: Garlic Topping
- As soon as they’re out of the oven, brush the hot pampushki generously with the garlicky dill oil.
Step 10: Serve
- Ladle the borscht into bowls, add a swirl of sour cream, and sprinkle with fresh dill.
- Dunk those warm, garlicky pampushki right in — or tear one in half, scoop up some soup, and wonder why you didn’t make this sooner.
