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Dumplings
Ingredients:
WHEAT FLOUR 750 g
WATER 350 g
CHICKEN EGG 2 pieces
BEEF 300 g
PORK 300 g
ONIONS 2 heads
1 clove GARLIC
SALT to taste
GROUND BLACK PEPPER, to taste

1. Preparation of the dough: mix the water with egg and salt, the resulting mixture pour into the sifted flour, knead the dough and leave it for 20-30 minutes.
2. Cooking stuffing: mince with a fine grid beef and pork, add to the meat salt, pepper, minced onion and finely chopped garlic, mix everything carefully.
3. The finished dough divided into 4 parts, each part roll into a bundle 2 cm thick, cut into pieces with a width of 1.5 cm on floured surface roll them out into thin cakes. In the center of each tortilla spread 1 teaspoon of the stuffing, fold the circle with the filling in half and knot to connect the ends.
4. Cook the dumplings in salted water (2 – 2.5 liters per 30 pieces) for 8-10 minutes. Serve with butter, sour cream or vinegar.

BORSHCH

This recipe for Russian beetroot soup or borshch is made with beef, cabbage, carrots, potatoes, onion, and beets. Turnips and other root vegetables can be added if desired.

Steps to Make It

1) To make the beef stock: Combine beef and water in a stockpot over medium heat. Bring to a boil, reduce heat and simmer gently. Skim top surface until impurities no longer appear, about 30 minutes.

2) Add onion, carrot, celery and tie stock sachet to pot handle and drop into pot. Simmer, covered, for 1 hour or until meat falls off the bone, adding water as needed to cover.

3) Pull up on stock sachet string and remove. Remove beef to a bowl and pull the meat off the bones, chop into bite-sized pieces, and set aside. Strain stock into a clean, heatproof container, pressing on vegetables to obtain maximum flavor. Discard vegetables.

4) To make the soup: Cook the beets and carrots in the beef stock, covered, until tender, about 45 minutes. Remove from broth, let cool and then coarsely shred. Set aside.

5) While beets and carrots are cooling, add cabbage, onion, and potatoes to the broth. Bring back to a boil and simmer 20 minutes, covered, or until tender. Add beets and carrots, tomato paste, and salt and pepper to taste. If serving with caraway dumplings, drop the batter into the soup at this point.

6) To make the caraway dumplings: In a small bowl, whisk together flour, baking powder, salt and caraway seeds. In a separate bowl, whisk together milk and beaten egg. Add to flour mixture and blend with a fork until a stiff, sticky batter results. Using a tablespoon or a small cookie scoop, transfer batter to simmering (not boiling) soup. Cover and let steam 5 minutes. Turn dumplings over and steam another 5 minutes, covered. Add the reserved meat to soup and heat through.

6) Serve in warmed bowls with a dollop of sour cream, fresh dill, and a lemon wedge, if desired.