pampushka
English
edit
Alternative forms
editEtymology
editFrom Ukrainian пампу́шка (pampúška).
Noun
editpampushka (plural pampushkas or pampushky)
- A small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.
- 1975, V.A. Lotish, S.A. Shalimov, “Ukrainian Borsch”, in Ukrainian Dishes, Kyiv: „Technika“ Publishers:
- Serve with sour cream, chopped greens and pampushkas (dumplings).
- 1980, S.A. Shalimov, V.A. Lysenko, A.I. Veresiuk, “First Course”, in Ukrainian Cookery Recipes, Kyiv: “Technika” Publishers, page 49:
- UKRAINIAN BORSCH WITH PAMPUSHKAS […] The pampushkas with garlic sauce are served separately.
- 1994, Bohdan Zahny, The Best of Ukrainian Cuisine, New York, N.Y.: Hippocrene Books, →ISBN, pages 202–203:
- 2001, Mikola Litvinenko, Saveliy Lyfenko, Fedir Poperelya, Lasar Babajants, Anatoliy Palamatchuk, “Ukrainian Wheat Pool”, in Alain P. Bonjean, William J. Angus, editors, The World Wheat Book: A History of Wheat Breeding, Paris: Lavoisier Publishing; Andover, Hampshire: Intercept Ltd; Secaucus, N.J.: Lavoisier Publishing Inc., →ISBN, page 351:
- Some typical Ukrainian products made from wheat flour are Ukrainian paljanitsya, Ukraoinian varenik, Ukrainian galushka, Ukrainian pampushka, Ukrainian vergun and many others, all delicious natural dishes with fine tastes and quality.
- 2002 May 29 – June 11, Gladys Andreas, “7th Annual В.С. Ukrainian Cultural Festival held”, in Ukrainian News, volume LXXV, number 11, Edmonton, Alta., page 15, column 1:
- New to the display area were Easter baking, paska and poppy seed and prune pampushky by members of the Mission Orthodox Church Auxiliary (Mission); […]
- 2007, Shauna Singh Baldwin, “Only a Button”, in We Are Not in Pakistan, Fredericton, N.B.: Goose Lane Editions, →ISBN, pages 19–20:
- She adds a few sweet prune-stuffed pampushky and a lokshyna noodle ring filled with creamed vegetables. […] Olena has made pampushky and berry-filled nalysnyky.
- 2007 January 18–24, Jennifer Marie Lewin, “Khrystos Rodyvsya means never never having to say you’re full”, in Ron Garth, editor, Vue Weekly, number 587, Edmonton, Alta., page 21, column 3:
- The pampushky were crammed with a flavourful but slightly tart prune filling.
- 2011, Tom Burgess, Debbie Stowe, “[Making the most of Kiev] Eating & drinking”, in Kiev (Thomas Cook Pocket Guides), 3rd edition, Peterborough, Cambridgeshire: Thomas Cook Publishing, →ISBN, pages 33–34:
- Borsch is traditionally eaten with pampushkas – small, round pieces of white bread flavoured with garlic.
- 2014, Judith Fein, “Trembling Before the Castle”, in The Spoon from Minkowitz: A Bittersweet Roots Journey to Ancestral Lands, Santa Fe, N.M.: GlobalAdventure.us, →ISBN, page 189:
- I ordered “Po Domasbniomy,” a stew of pork (I am glad my grandmother will never read these words and know I ate the dreaded, forbidden ingredient), potato, beans, mushrooms, sour cream, and garlic. It was preceded by borscht (which my grandmother did eat) with pampushkas, which were little buns with garlic sauce.
- 2014 September 3, Renate M. Schulz, “Frida Allenkorn in Vangovits”, in Elsa: Second Generation, Bloomington, Ind.: AuthorHouse, →ISBN, page 231:
- Then Elsa taught Frida to make pampushky doughnuts for Lent.
- 2017 September, Cathy Lamb, chapter 6, in No Place I’d Rather Be, New York, N.Y.: Kensington Books, →ISBN, page 137:
- This pampushky bread with garlic is actually a recipe that Grandma Ida remembered her own grandmother, Tsilia Bezkrovny, making. […] I remember when my Grandma Ida and I made pampushky together, in Munich, in her house.
