Red borscht, no matter how deliciously it is prepared, but with bread it cannot reveal all its features.
Therefore, it is correct to serve it with pampushki, and best of all with garlic ones. They emphasize and complement the taste of borscht, leaving an indelible impression.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to bake pampushki for borscht.
You will need:
- water (warm) - 300 ml;
- sugar - 1.5 tbsp;
- salt - 1 tsp;
- flour - 450 g;
- 5 g dry or 15 g fresh yeast;
- garlic - 6 cloves;
- vegetable oil - 3 tbsp;
- fresh dill and parsley.
How to cook
1. Pour milk and 250 ml of water into a bowl, add sugar and dry yeast, stir, after 15 minutes add salt and sift flour in parts. Knead the dough.
2. When ready, cover it with film and after half an hour, knead it, divide it into 12-14 parts, roll each into a ball.
3. Place them in a baking dish and let them sit for 15 minutes under a towel.
4. Sprinkle with water or brush with egg and bake in the oven at 180 degrees for 20 minutes.
5. During this time, dissolve salt and vegetable oil in 50 ml of water, press the garlic and add chopped herbs.
Grease the finished pampushki with this dressing and leave under a lid or film for 5-10 minutes.
Earlier we told you how to make beetroot pate .
Expert: Julia Arkhipova
