Beetroot Soup with Garlic Dumplings (Borscht with Pampushky)

1. 1 Stewing beefpack 600 g ≈ $11.47 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≈ $2.19 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. Parboil 500 ml of beef broth with a bay leaf for 50 minutes until tender, skimming off any foam.

2. Grate the beets² and carrots⁵, chop the onion⁶. Sauté in half the butter for 5 minutes, then stir in tomato⁷ paste, 1 tbsp vinegar, 1 tbsp sugar, and 3 tbsp 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 nearly 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. Thaw the dumpling dough for 20 minutes, shape into small balls, place on a baking sheet, and let rise for 15 minutes. Bake at 375°F (190°C) for 15–18 minutes until golden brown.

6. Mix the remaining butter 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.