Borscht and Pampushky Dumpling Soup

**1. Prepare the Borscht Base:** In a large pot, sauté the diced onion and grated carrots in a little olive oil until softened, about 5-7 minutes. Add the grated beets and tomato paste. Cook for another 3-5 minutes, stirring occasionally.

**2. Simmer the Soup:** Pour in the beef broth, add the shredded cabbage, bay leaves, salt, pepper, vinegar, and sugar (if using). Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld.

**3. Prepare the Dumpling Filling:** In a mixing bowl, combine the ground beef, minced garlic, egg, breadcrumbs, salt, and pepper. Mix well until everything is thoroughly combined.

**4. Prepare the Dumpling Dough:** In a separate mixing bowl, combine the flour and salt. Gradually add the water, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Let it rest for 10 minutes.

**5. Assemble the Dumplings:** Roll out the dumpling dough thinly. Use a cookie cutter or knife to cut out circles (about 2-3 inches in diameter). Place a small amount of the meat filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal. Place the prepared dumplings on a lightly floured surface to prevent sticking.

**6. Cook the Dumplings:** Gently drop the dumplings into the simmering borscht. Cook for 10-12 minutes, or until the dumplings float to the surface and are cooked through. The internal temperature of the meat filling should reach 160°F (71°C).

**7. Prepare the Pampushky Dough:** In a small bowl, combine warm water, sugar and yeast. Let it sit for 5 minutes, or until foamy. In a large bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix to form a soft dough. Knead on a lightly floured surface for 5-8 minutes until smooth and elastic. Place in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1 hour, or until doubled in size.

**8. Bake the Pampushky:** Preheat oven to 375°F (190°C). Punch down the dough and roll it out to about 1/2 inch thickness. Use a small cookie cutter (about 1-inch diameter) to cut out mini pampushky. Place them on a greased baking sheet and bake for 12-15 minutes, or until golden brown.

**9. Garlic Oil for Pampushky:** While the pampushky are baking, mince 2 cloves of garlic. After baking and while the pampushky are still warm, drizzle them with olive oil and sprinkle with minced garlic.

**10. Serve:** Ladle the borscht into bowls. Garnish with fresh dill and a dollop of sour cream. Serve immediately with the warm mini pampushky.

**Important Notes:** This is a soup so you need to ensure there is enough liquid to fully immerse the vegetables, meat dumplings, and pampushky.