pampushka
Language: English
Part of speech: noun
Forms: form: pampushkas
form: pampushky
form: pampushok
Etymology: From Ukrainian пампу́шка (pampúška).
Senses: examples: text: Serve with sour cream, chopped greens and pampushkas (dumplings).
ref: 1975, V.A. Lotish, S.A. Shalimov, “Ukrainian Borsch”, in Ukrainian Dishes, Kyiv: „Technika“ Publishers:
text: UKRAINIAN BORSCH WITH PAMPUSHKAS […] The pampushkas with garlic sauce are served separately.
ref: 1980, S.A. Shalimov, V.A. Lysenko, A.I. Veresiuk, “First Course”, in Ukrainian Cookery Recipes, Kyiv: “Technika” Publishers, page 49:
text: BUCKWHEAT BUNS (PAMPUSHKAS) WITH GARLIC […] Dissolve with oil and season hot pampuskas.^([sic]) […] Grate garlic, sprinkle with salt, dissolve in the rest of oil and a little of boiled water and season hot pampuskas.^([sic])
ref: 1994, Bohdan Zahny, The Best of Ukrainian Cuisine, New York, N.Y.: Hippocrene Books, →ISBN, pages 202–203:
text: 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.
ref: 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:
text: New to the display area were Easter baking, paska and poppy seed and prune pampushky by members of the Mission Orthodox Church Auxiliary (Mission); […]
ref: 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:
text: 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.
ref: 2007, Shauna Singh Baldwin, “Only a Button”, in We Are Not in Pakistan, Fredericton, N.B.: Goose Lane Editions, →ISBN, pages 19–20:
text: The pampushky were crammed with a flavourful but slightly tart prune filling.
ref: 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:
text: We were treated to pampushkas, round rolls with poppy seeds.
ref: 2011, Anna Stepanova, “My War-Torn Childhood”, in Love and Tears: Suffering and Survival in Wartime Russia, Brighton, East Sussex: The Book Guild Ltd, →ISBN, page 222:
text: Borsch is traditionally eaten with pampushkas – small, round pieces of white bread flavoured with garlic.
ref: 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:
text: Lunch featured Ukrainian Borsch (tasted just like the Siberian) and Pampushkas, garlic rolls.
ref: 2011 August, Luella Bredhold, Clarence Bredhold, “Russian Cruise and Finland”, in Our Global Adventures, volume 1, Sarasota, Fla.: Peppertree Press, →ISBN, page 261:
text: 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.
ref: 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:
text: Then Elsa taught Frida to make pampushky doughnuts for Lent.
ref: 2014 September 3, Renate M. Schulz, “Frida Allenkorn in Vangovits”, in Elsa: Second Generation, Bloomington, Ind.: AuthorHouse, →ISBN, page 231:
text: 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.
ref: 2017 September, Cathy Lamb, chapter 6, in No Place I’d Rather Be, New York, N.Y.: Kensington Books, →ISBN, page 137:
glosses: A small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.