RECIPES Please make sure you have fresh beets and fresh dill to work with. It makes a world of difference.

Sprinkle yeast over sugar water. Let yeast sink. Stir. Leave mixture alone for 10 minutes.

In mixer bowl, place milk, butter, eggs, salt and flour.
Stir first a bit with a spoon, to avoid making a big mess when you start the mixer.
Mix on low speed, with the mixing arm / paddle.
Add the yeast mixture.
When the mixture coalesces, switch to the kneading hook.
Sprinkle additional flour while kneading for about 10 minutes, until you have a gorgeous satiny dough.

You may also start in a plain bowl and finish by hand.

Let dough rise one hour, covered in a greased bowl, in a warm spot. As if you didn't know.

Meanwhile, sauté onion in oil, until perfectly blond but not at all browned.
Add ground beef and break up thoroughly while cooking until done.

Transfer meat to a large bowl and add the crumbled hard boiled eggs, the sour cream, the herbs, salt and pepper. Mix well.

Preheat oven to between 350F. and 375F.

Punch dough down and cut in half. Cut each half into 18 roughly even chunky balls.

Roll a ball of dough on a floured surface until you get a 5" disc.

Place a tablespoon of filling in the center of the dough. With a wet finger, trace around the filling. Close the disc over the filling. Crimp a bit, and then roll or tuck a bit too. You shouldn't see the crimp as you do with a Chinese dumpling. Pirozhki seams are hidden underneath. Place on an oiled cookie sheet.

Repeat until you run out of dough and filling.

Let the filled Pirozhki rise a bit, say for 20 minutes after you finished the last one. Then brush lightly with beaten egg and bake until golden brown: start checking and perhaps rotating your cookie sheets after 25 minutes.

Can be served piping hot or at room temperature and can be frozen before or after baking.

In a large soup pot, sauté the onion, garlic and cabbage in the oil, stirring very often, until well wilted.

Add the carrot and celery and cook a few minutes longer, until not crispy-raw anymore.

Add the cubed potato, beets and tomato. Cover with the canned broth plus enough water to cover generously. Add the tomato paste, vinegar, sugar, black pepper and some salt (start with maybe 2 tablespoons and correct later).

Bring to a true boil, and reduce to a simmer.

Borscht is actually not one of those soups that simmer all day. It must not be overcooked. As soon as the biggest pieces of carrot, potato and beet  are just right, turn off the fire and add the herbs. Correct the salt at this time. Remember that the sour cream will act as a flavor dimmer, like cream in coffee, so make sure your Borscht is correctly salted and seasoned.