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Borscht & pampushky
UKRAINIAN FOOD MADE VEGAN
Vlada MUA sent me her family’s borscht recipe as the perfect accompaniment for my garlic rolls to make the ultimate veganised Ukrainian feast! Here’s how to make the lot:
Borscht:
2tb olive oil
1 large onion
5 cloves garlic
2 medium beets, peeled
2 medium carrots
1/3 head cabbage
3 large potatoes
2 tb tomato paste
4tb vegan sour cream + extra
Salt and pepper
1 can white beans
1 tablespoon dried dill
pinch of chilli flakes
1/2 lemon juice
Chop the vegetables into small dice except the carrot and beetroot. Add the diced potato to a bowl of cold water. Saute onions in olive oil until lightly brown over medium high for 5-7 min, add cabbage for 5-7 more minutes. Grate in the carrots beetroot and garlic. Cook 5 more minutes then add tomato paste, sour cream, drained potatoes, dried dill and 2 litres of hot water. Add salt and pepper, bring to a boil then simmer on low for half an hour. Mix in the beans and lemon juice then blend with a stick blender and serve with sour cream and fresh parsley or dill on top.
Pampushky:
420g bread flour
7g active dried yeast
2 teaspoons garlic powder
2 teaspoons salt
250ml soy milk
2 tablespoons olive/sunflower oil
1 tablespoon sugar
+
¼ cup olive oil or sunflower oil
¼ - ⅓ cup freshly minced garlic
¼ cup finely chopped parsley & dill
1 tablespoon flaky salt
⅓ - ½ cup aquafaba
Warm the milk to 25c and add the yeast to bloom. Whisk in the oil and sugar. In a large bowl, mix together the flour, garlic powder and salt. Make a well, then pour in the yeast mixture. Stir until combined then press into a loose dough. Transfer to a lightly floured work bench and knead for 10 minutes. Lightly oil the bowl, add the dough ball then cover and allow to rise in a warm location for at least an hour.
Spread oil over a baking dish. Punch down the dough, then roll into an even cylinder. Cut into 8 pieces weighing 90g each. Roll each piece into a long tube, grab the ends with each hand and twist the dough until the strand is taught. From one end, roll up the still tightly twisted strand, tucking the last bit under to make a twisted dough ball. Repeat with the other pieces of dough, then evenly space them out in the cake dish. Alternatively, roll each into a smooth ball. Cover and allow to rise for half an hour. Preheat the oven to 180c.
After the second rise, uncover and liberally spread half the aquafaba over the buns. Bake for 25 minutes, rebasting with the remaining aquafaba and rotating in the oven halfway. While baking, combine the remaining topping ingredients in a small bowl. Immediately pour the topping over the rolls and return to the oven for 5 more minutes. Cool for 20 minutes before serving with the borscht.