Pampushky
Make this tear-and-share Ukrainian garlic bread and serve with your favourite soups and stews. It pairs beautifully with our pork rib bortsch recipe
Pork rib bortsch
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 kg pork or beef back ribs(we used pork back ribs)
- 2 bay leaves
- 1 tbsp dried white or red beansor canned (soaked in water following pack instructions if using dried, drained if using canned)
- 1 large carrotsliced
- 1 onionsliced
- 2-3 garlic clovessliced
- 1 red pepperroughly chopped
- 2 red chillieschopped (optional)
- 1-2 red beetrootpeeled and coarsely grated
- 2-3 potatoeschopped into chunks
- 2-3 tbsp tomato purée
- ½ white cabbageshredded
- small handful of flat-leaf parsleychopped
- large handful of dillchopped
- 300g soured creamto serve
Nutrition: Per serving (8)
- kcal307
- fat14g
- saturates4g
- carbs19g
- sugars7g
- fibre5g
- protein23g
- salt0.5g
Method
step 1
Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water. Bring to the boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves. Season. Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried.
step 2
Turn the heat up. Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw. Add the carrots, onions, garlic and pepper. Stir well, then add the chillies, if using. Cook for 15 mins more.
step 3
Stir in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil. Cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.
