Beetroot and Goat Cheese Pampushky Bread Bowl Soup

**Part 1: Roasted Beets**

1. Preheat oven to 400°F (200°C).

2. Wrap each beet individually in aluminum foil. Place on a baking sheet and roast for 45-60 minutes, or until easily pierced with a fork.

3. Let the beets cool slightly, then peel them (the skins should slip off easily). Cut into bite-sized cubes.

**Part 2: Balsamic Vinaigrette**

1. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper.

**Part 3: Pampushky Bread Bowls**

1. In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes, until foamy.

2. Add salt and 2 cups of flour to the yeast mixture. Mix until combined.

3. Gradually add the remaining flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.

4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

5. Punch down the dough and divide it into 4 equal pieces. Shape each piece into a round loaf. With a small knife carve out the interior of the bread leaving about 1/2 inch of bread all the way around so it can be used as a bread bowl for the soup.

6. Place the shaped dough on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

7. Preheat oven to 375°F (190°C).

8. Bake the pampushky for 20-25 minutes, or until golden brown.

9. While the pampushky are baking, melt the butter in a small saucepan. Stir in the minced garlic. Brush the tops of the baked pampushky with the garlic butter as soon as they come out of the oven.

**Part 4: Beetroot Soup**

1. In a large pot, heat 1 tablespoon of olive oil over medium heat.

2. Add the roasted beetroot to the pot and cook for 5 minutes, stirring occasionally.

3. Pour in the vegetable broth and bring to a simmer. Season with salt and pepper to taste.

4. Let the soup simmer for 15 minutes to allow the flavors to meld.

**Part 5: Assembly**

1. Carefully ladle the beetroot soup into each pampushky bread bowl.

2. Crumble goat cheese over the top of each serving.

3. Drizzle with a little balsamic vinaigrette.

4. Garnish with fresh dill.

5. Serve immediately.