Name: Ukrainian Borscht Served With Garlicky “Pampushki”
Cuisine: International
Ingredients: For the Borscht; 4 Duck leg quarters and the carcasses of two young birds washed, excess fat removed and reserved; 3 to 3 1/2 quarts cold water; 1 large onion, peeled, make a deep X-shape cut not all the way through; 1 head of garlic, washed and cut in half crosswise; 2 medium carrots, peeled and cut in half lengthwise; 2 celery stacks, (preferably with leaves) each cut in two or three pieces; 1 large or 2 medium parsley roots, peeled and cut in half lengthwise; 1 medium fresh beet, peeled and cut in half; 1 red bell pepper, seeds and membranes removed and cut in half; 4 teaspoons coarse salt; 2 bay leaves; A bunch of fresh thyme, parsley and dill, tied together; 3 medium russet potatoes, cut in about 1/2-inch chunks; 1/2 head of a medium cabbage, or more for a thicker consistency, shredded a little wider then for a coleslaw; 2 cups homemade or prepared tomato sauce (I like 100% natural Hunt's no salt added); Sour cream, lemon juice, additional chopped parsley, dill and garlic for serving; For the Pampushki: Makes 16; 1 1/2 cups warm water; 1 tablespoon active dry yeast; 2 tablespoons sugar; 2 tablespoons olive oil; 1 teaspoon salt; 4 cups bread flour

Ingredients

For the Borscht

4 Duck leg quarters and the carcasses of two young birds washed, excess fat removed and reserved

3 to 3 1/2 quarts cold water

1 large onion, peeled, make a deep X-shape cut not all the way through

1 head of garlic, washed and cut in half crosswise

2 medium carrots, peeled and cut in half lengthwise

2 celery stacks, (preferably with leaves) each cut in two or three pieces

1 large or 2 medium parsley roots, peeled and cut in half lengthwise

1 medium fresh beet, peeled and cut in half

Method

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1.
Place the meat into an about 5-5 1/2 quarts large stock pot. Cover with cold water, transfer to stove and bring to boil on medium heat. Skim of any foam that rises to the top a few times, put in all the vegetables (reserve potatoes and cabbage) bay leaves, herbs and salt. Cover and simmer on low heat for 2 hours. (If I use beef I cook it for a long time to make sure the meat is extremely soft and practically melts in your mouth.) When the meat is tender, using a slotted spoon, transfer it and all the cooked vegetables and herbs to a colander placed over a bowl, strain the stock and return to the pot. Cook potatoes in the stock, then add tomato sauce and cabbage. I add the cabbage after the tomato sauce to prevent it of getting too soft, I like it still a little crunchy. Cut the cooked beet into matchsticks and add to the borscht, the acid in tomato sauce keeps the bright color of the beet. Take of the meat from the bones, discard the skin and pull the meat apart in bite-size pieces, return the meat to the pot or keep it separately and add to each bowl of borscht when serving. When serving, you can also add some additional flavors to compliment borscht, so here are some traditional variants. Add a tablespoon of sour cream in your soup bowl or some lemon juice, sprinkle with a mix of chopped parsley, dill and very fine minced garlic or put a pinch or more of dried red pepper flakes in each bowl. Be careful because it is pretty spicy! If you are expecting some dear or important guests, you can amaze them with Pampushki. Pampushki are small dinner rolls, baked and while still hot, spread with a mix of: For the 16 Pampushkis you will need: freshly ground black papper to taste, 4 cloves of minced garlic, 1 teaspoon of vinegar, 1 1/2 teaspoons of sunflower (or vegetable) oil, and a few drops of water. Since I had the reserved duck fat, I rendered it and used instead of oil. Mix together warm water, yeast and sugar and let stand for about 10 minutes. In large bowl, combine

Ukrainian Borscht Served With Garlicky “Pampushki”

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