Pampushki (Garlic Bread) with Borscht for Breakfast

Ingredients

• 3 cups All-Purpose Flour
• 2.25 tsp Active Dry Yeast
• 1 tbsp Sugar
• 1 tsp Salt
• 1 cup Warm Water
• 3 tbsp Olive Oil
• 4 cloves Garlic
• 2 tbsp Fresh Parsley
• 2 Beets
• 0.5 Cabbage
• 1 Carrots
• 1 Onion
• 6 cups Vegetable Broth
• 2 tbsp Tomato Paste
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Ground Flaxseed
• 3 tbsp Warm Water

Instructions

1. 1For the pampushki: In a large bowl, combine the 3 cups All-Purpose Flour, 2.25 tsp Active Dry Yeast, 1 tbsp Sugar, and 1 tsp Salt. Add the 1 cup Warm Water and 2 tbsp Olive Oil. Mix with your hands or a spoon until a shaggy dough forms.
2. 2Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook attachment for 5 minutes. Place the dough in a lightly greased bowl, turn to coat, cover with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
3. 3Gently punch down the risen dough to release the air. Divide the dough into 8 equal pieces and roll each piece into a small ball. Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Brush the tops of the dough balls with the remaining 1 tbsp Olive Oil.
4. 4Bake the pampushki in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom. While the pampushki bake, finely mince the 4 cloves Garlic and chop the 2 tbsp Fresh Parsley. Mix the minced garlic and chopped parsley together in a small bowl and set aside.
5. 5For the borscht: Peel and cut the 2 Beets into 1/2-inch cubes. Cut the 0.5 Cabbage into 1-inch pieces. Peel and cut the 1 Carrots into 1/2-inch rounds. Peel and chop the 1 Onion into 1/2-inch pieces.
6. 6In a large, heavy-bottomed pot, heat 1 tbsp of Olive Oil over medium heat. Add the chopped 1 Onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the cubed 2 Beets, chopped 0.5 Cabbage, and sliced 1 Carrots to the pot. Cook for 5 minutes, stirring frequently.
7. 7Pour in the 6 cups Vegetable Broth, add the 2 tbsp Tomato Paste, and stir in the 1 tbsp Apple Cider Vinegar. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are tender when pierced with a fork.
8. 8In a small bowl, whisk together the 1 tbsp Ground Flaxseed and the 3 tbsp Warm Water. Let this mixture stand for 5 minutes to thicken into a flaxseed 'egg'. Stir the flaxseed 'egg' into the simmering borscht and continue to simmer for another 5 minutes.
9. 9Serve the warm pampushki topped with the reserved garlic and parsley mixture. Ladle the hot borscht into bowls and serve alongside the pampushki.

Substitutions

Related Guides