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.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
The green borsht is a very popular dish in Ukraine. It was nicknamed the Spring borsht because of abundance of herbs and vegetables used as ingredients. During summer months, this borsht made with water is served cooled, in the winter months it is cooked with meat stock. Its name “the green borsht” is literal because the soup has green colour.
Mos
It is one of the simple recipes for delicious and wholesome baked meat. The hot baked ham or buzhenina is a great compliment to any side dish, and the cold one will be a good meat starter during feats.
The Chicken Kiev is one of the most famous Ukrainian dishes – an indispensable position in world restaurant’s menus.
The origins of Chicken Kiev are very tangled. Every country tries to claim their rights onto inventing this exquisite and unusual dish. The French, German, Russian, and even American cuisine tried to authenticate their authorship of
