Borscht Bread Bowl with Bloody Mary Soup and Pampushky Skewers

**Part 1: Rye Bread Bowls**

1. Prepare rye bread dough according to your chosen recipe or package directions. Divide the dough into 4 equal portions.

2. Shape each portion into a round loaf. Place them on a baking sheet lined with parchment paper.

3. Cover the loaves loosely with a damp cloth and let them proof in a warm place for 30-45 minutes, or until doubled in size.

4. Preheat your oven to 375°F (190°C).

5. Bake the loaves for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).

6. Let the bread cool completely before hollowing out the centers to create the bowls. Be careful not to pierce the bottom of the bread.

**Part 2: Borscht Bloody Mary Soup**

1. If the beets are not pre-cooked, roast or boil them until tender. Let them cool slightly, then peel and roughly chop them.

2. In a large pot, heat the olive oil over medium heat. Add the diced onion and celery and sauté until softened, about 5-7 minutes.

3. Add the minced garlic and cook for another minute until fragrant.

4. Add the chopped beets, canned tomatoes (with juice), and vegetable broth to the pot. Bring to a simmer.

5. Stir in the horseradish, Worcestershire sauce, lemon juice, hot sauce, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed. Add more hot sauce for extra heat, or more lemon juice for tanginess.

6. Simmer the soup for at least 15 minutes to allow the flavors to meld. For a smoother texture, you can use an immersion blender to partially or fully puree the soup. (Optional)

**Part 3: Pampushky Skewers**

1. In a small bowl, combine the flour and instant yeast. Add warm water and olive oil and mix until a shaggy dough forms.

2. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.

3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 30 minutes or until doubled.

4. Punch down the dough and divide it into 12-16 small pieces.

5. Shape each piece into a small ball.

6. Preheat your oven to 375°F (190°C).

7. Place the Pampushky on a baking sheet lined with parchment paper.

8. Bake the pampushky for 10-12 minutes, or until golden brown.

9. Let the pampushky cool slightly.

**Part 4: Assembly**

1. Carefully ladle the Borscht Bloody Mary soup into each rye bread bowl.

2. Thread the mini pampushky, pickled vegetables, and optional smoked sausage slices onto wooden skewers.

3. Garnish each bread bowl with a pampushky skewer and a sprinkle of fresh dill.

4. Serve immediately and enjoy!