Pampushkas are served with borsht and are Ukrainian cuisine's symbol on par with it. They have unusual taste and excellent scent that is impossible to withstand.
Pampushkas are small round dough rolls without filling. They are richly steeped with garlic sauce, which adds memorable taste and exotic scent to them.
The name 'pampushkas' has Italian and French roots, and German recipe. According to legend, this dish was first invented and cooked in Ukraine, but - by German colonists. The aromatic rolls got their name in Odesa and spread from there all over Ukraine. Today they are national dish, without which it's impossible to imagine Ukrainian cuisine.
Pampushkas are regularly served with borsht, but they can be consumed instead of bread as well. In winter pampushkas perfectly serve as preventive against cold, because they contain a lot of garlic.
Ingredients
Flour 400 g
Sugar 1 tbsp
Yeast 12 g
Vegetable oil 50 g
Water 4 glass
Garlic 30 g
Parsley 1 bunch
Stages of cooking
1
Combine the yeast, sugar, salt, and ¼ of flour in warm water. Make dough. Put it aside to ferment. Thereafter, put the remaining flour, vegetable oil, and knead it well. Then put it aside to ferment.
2
When ready, roll the pasty up; cut it into small equal pieces. Powder them with flour and shape the balls.
3
Put the balls closely onto the baking tray.
4
Let them rest for 20 mins so they can grow in size a little. Brush with whipped egg and put in oven, preheated to 200C. Bake for 20-25 mins.
5
Meanwhile the pampushkas are in oven, make the sauce. Combine the garlic with vegetable oil, water and herbs.
6
Brush the finished pampushkas with garlic sauce, and let them rest for 10 mins.
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The rassolnik is a historically Russian main course that is why it is very common at Ukrainian table. It is made with pickled cucumbers and cucumber pickle.
It is an original vegetable dish, which can be consumed during fasting if the sour cream is excluded. The potato rolls or kruchenyky might be filled with braised cabbage or other vegetables.
