Pampushky

The story

Pampushky, soft rolls brushed with oil and garlic, are traditionally served with borsch, their warmth and garlicky aroma complementing the tartness of the beets in the soup. The rolls are baked as small round buns, and the coating of oil and finely chopped or pressed garlic goes on while they are still hot, so the aroma sinks deep into the crumb and fills the whole kitchen. Although pampushky are eaten all year as a companion to borsch, they earn a special place at the Holy Supper because they round out the Lenten, meatless soup with extra heartiness and texture. Some families also add a little dill or parsley to the garlic oil for freshness. For Ukrainian families in the diaspora, pampushky are one of the simplest recipes to make when time is short and the need for the kitchen to smell like home right away is great: the scent of baked bread and garlic works on guests almost instantly, no explanation required.