Ukrainian borscht with pampushky

Borscht is woven into Ukrainian family meals, festivals and hospitality. Its cooking culture was inscribed on UNESCO’s List of Intangible Cultural Heritage in Need of Urgent Safeguarding in 2022. Beetroot gives the soup its characteristic colour; regional versions can also contain mushrooms, fish or sweet peppers.^[1]

In chef Yevhen Klopotenko’s pork-rib version, roasted ribs are simmered with celery root, carrot and onion. Beetroot, sweet pepper and tomatoes are cooked separately in butter before joining the broth with potatoes and garlic. Smoked pears add a smoky flavour, and shredded cabbage goes in near the end. The soup is served with sour cream and dill.^[2]

Pampushky are small yeast-raised buns served alongside the soup. Klopotenko makes his dough with wheat flour, milk, dry yeast, sugar, salt and either butter or sunflower oil. The risen dough is divided into balls, allowed to rise again and baked. A dressing of garlic, dill, sunflower oil and vinegar is poured over the hot buns.^[3]