Beetroot Soup with Garlic Dumplings (Borscht with Pampushky)

1. 1 Stewing beefpack 600 g ≈ $11.36 95 g
2. 2 Beetroot≈ $2.50 per kg 65 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 65 g
4. 4 Potatoes≈ $2.15 per kg 85 g
5. 5 Carrots≈ $1.50 per kg 35 g
6. 6 Onions≈ $1.60 per kg 35 g
7. 7 Tomato pastepack 140 g ≈ $1.00 20 g
8. 8 Frozen yeast doughpack 500 g ≈ $3.00 55 g
9. 9 Garlic≈ $10.00 per kg 4 g
10. 10 Sour cream 15%pack 300 g ≈ $1.60 20 g
11. 11 Sunflower oil 10 ml
12. 12 Vinegar 9% 4 ml
13. 13 Sugar 3 g
14. 14 Salt 2 g
15. 15 Ground black pepper to taste
16. 16 Bay leaves to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cover 500 ml of water with beef, add a bay leaf, and simmer for 50 minutes until tender, skimming off foam.

2. Grate the beets² and carrots⁵, chop the onion⁶. Sauté in half the oil for 5 minutes, then add tomato⁷ paste, vinegar, sugar, and 3 tbsp of broth. Simmer for 10 minutes.

3. Cut the potatoes⁴ into cubes and shred the cabbage. Add to the broth and cook for 12 minutes until the potatoes are almost tender.

4. Transfer the beet² mixture to the pot, season with salt and pepper, and simmer for 8–10 minutes until the vegetables are soft.

5. Divide the dough into small balls, place on a baking sheet, and bake at 190 °C (375 °F) for 15–18 minutes until golden brown.

6. Mix the remaining oil with minced garlic⁹ and a pinch of salt. Brush over the warm dumplings.

7. Let the borscht steep for 10 minutes. Serve with sour¹⁰ cream and garlic⁹ dumplings.