Borscht with Garlic Buns (Pampushky)
Rich, aromatic, and incredibly filling! Borscht with garlic pampushky is one of the world’s most beloved soups. From the broth to the beet simmer, every step is time-tested. And the garlic buns are a ritual of their own, setting a cozy mood.
Updated : 12 February, 2026
Easy
More than 1 hour.
Ingredients
Soup
700 grams
Beef
3 liter
Water
500 grams
Cabbage
1
Carrot
1
Onions
1
Tomato
3
Potato
1
Beetroot
50 grams
Fatback
2 tablespoon
Tomato paste
2 tablespoon
Butter
1 tablespoon
Vinegar
2 tablespoon
Sugar
3
Garlic
1 grams
Parsley
to taste
Salt
to taste
Ground black pepper
3 tablespoon
Vegetable oil
Sauce
4
Garlic
0.5 cup
Water
1 tablespoon
Vegetable oil
0.5 teaspoon
Salt
Buns
2 cup
Wheat flour
0.5 cup
Water
1 tablespoon
Sugar
10 grams
Yeast
1 teaspoon
Vegetable oil
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. For a richer broth, use meat on the bone. I’m using beef, but you can use another type or cut of meat - just note that cooking time and calories will change. Thaw the meat in advance on the bottom shelf of the refrigerator.
Step 2
Rinse the beef well, pat dry, and place it in a pot with cold water. Put on the stove and bring to a boil. Skim off the foam, then simmer over medium heat until the meat is fully cooked. Cooking time varies by meat, so check doneness by piercing with a knife: if it goes in easily and clear juice runs, the meat is done.
Step 3
Prepare the dough ingredients. I used instant dry yeast. Sift the flour into a bowl to aerate it for lighter baking. Keep in mind you may need a little more or less flour.
Step 4
Add the sugar and yeast and mix well. If using active dry yeast or fresh compressed yeast, dissolve it first in warm water with a little sugar and let stand 10-15 minutes until a foamy cap forms.
Step 5
Crack in the egg, pour in warm water and vegetable oil. Knead the dough. Knead it while dipping your fingertips in vegetable oil. The dough should be soft and stretchy. Cover with plastic wrap and proof in a warm place for 30-40 minutes (for example, in an oven that’s turned off).
Step 6
Wash all root vegetables thoroughly under running water using a brush, peel, and cut: carrots and beets into matchsticks, potatoes into cubes, onion into batons. Rinse the cabbage, remove damaged outer leaves, and shred finely. Rinse the tomato, dry it, and dice. Peel the tomato if desired.
Step 7
Check the meat for doneness. If a knife goes in easily and clear juice runs, it’s cooked. Remove the beef from the broth, place in a separate bowl, and cover. Strain the broth (fine sieve or cheesecloth). You may skip straining, but the broth will be less clear.
Step 8
Add diced potatoes to the boiling broth. Once it returns to a boil, reduce to medium heat and cook 5-7 minutes until the potatoes are halfway done. Add shredded cabbage, spreading it over the surface. Cook another 8-10 minutes at a gentle simmer until the cabbage softens.
Step 9
Heat butter in a pan. Add the beets and sauté for about 2 minutes. Add tomato paste and vinegar, cover, and let simmer about 5 minutes. Adjust vinegar to taste.
Step 10
In another heated pan with vegetable oil, add the chopped onion and carrots. Sauté over medium heat about 2 minutes, stirring constantly, until the onion softens slightly. Add diced peeled tomato and cook about 2 minutes more until it releases juice and forms a smooth sauce with the vegetables. Don’t let it burn - lower the heat if needed.
Step 11
Chill the pork fat (fatback/bacon-like pork fat with layers) in the freezer so it can be diced neatly. Heat a dry pan, add the pork fat, and fry over medium heat for a few minutes, stirring with a wooden spatula. It should turn golden and lightly crisp.
Step 12
Remove the cooled meat from the bones and chop into small pieces. Add the beets and the carrot-onion mixture to the broth with potatoes and cabbage, then add the fried pork fat and the chopped meat. When the borscht comes to a boil, add minced garlic and parsley. Remove from heat, cover, and let steep about 30 minutes.
Step 13
Take out the dough; it should have doubled in volume. Shape into balls and place in a baking dish greased with vegetable oil. Proof for 30 minutes. Preheat the oven to 200°C / 392°F. Bake the buns about 15 minutes (time may vary).
Step 14
For the garlic sauce, mince the garlic or press it, then mash with salt. Add vegetable oil and hot water. As soon as the buns are done, remove them hot and generously drizzle with the garlic sauce. For even coating, place buns in a bowl with a lid, cover, and shake.
Step 15
Ladle hot borscht into deep bowls, add a spoonful of sour cream or mayonnaise, and sprinkle with fresh chopped herbs. Serve the fragrant garlic buns on the side. Additions like fresh pork fat, pickled mushrooms, or pickles are optional. Enjoy!
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