Ukrainian Borscht with Pampushky

Instructions

1. Prepare the vegetables
   Peel and chop all vegetables according to the ingredient list. Keep the grated beetroot separate from other vegetables as it will be added later.
2. Make the base
   Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add carrots and bell pepper, and sauté for another 5-7 minutes until softened.
3. Add beetroot and potatoes
   Add grated beetroot to the pot and cook for 5 minutes, stirring occasionally. Add potatoes, broth, bay leaves, and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Complete the soup
   Add shredded cabbage and tomato paste to the pot. Stir well and simmer for 15-20 minutes until all vegetables are tender. Add minced garlic and vinegar, then simmer for 2 more minutes.
5. Season and finish
   Remove bay leaves. Season with salt and pepper to taste. For authentic flavor, let the borscht rest for at least 2 hours or overnight in the refrigerator before reheating and serving.
6. Prepare pampushky dough
   While the borscht is simmering, mix 2 cups flour, 1 tsp instant yeast, 1 tsp sugar, and 1/2 tsp salt in a bowl. Add 3/4 cup warm water and 2 tbsp oil, knead until smooth. Let rise for 1 hour.
7. Bake the pampushky
   Divide the dough into 12 pieces, form into balls, and place in a greased baking dish with sides touching. Let rise for 30 minutes. Bake at 375°F (190°C) for 20-25 minutes until golden.
8. Serve the complete meal
   Brush baked pampushky with garlic-herb oil (4 minced garlic cloves mixed with 2 tbsp oil and 1 tbsp chopped dill). Serve hot borscht in bowls with a dollop of sour cream, sprinkle of fresh dill, and pampushky on the side.