1. Wash the beets, potatoes, and carrots. 2. Boil the beets separately until tender (they take longer, about 1 hour). Let cool, peel, and dice into small cubes. 3. Boil the potatoes (about 20 minutes) and carrots (about 15 minutes) together until just tender. Cool, peel, and dice. 4. Dice the pickles into small cubes. 5. Peel and finely chop the onion. 6. Lightly squeeze excess liquid from the sauerkraut if it’s very juicy. 7. In a large bowl, gently mix the diced beets, potatoes, carrots, pickles, sauerkraut, and onion. 8. In a small bowl, whisk together the olive oil and white vinegar. 9. Pour the dressing over the salad and mix gently so the beets color everything evenly. 10. Add salt and pepper to taste. 11. Let the vinaigrette rest in the refrigerator for at least 20–30 minutes so the flavors meld. SERVING IDEAS: - Finish with a drizzle of olive oil and a sprinkle of fresh dill for a clean, elegant look. - Add a small side of rye bread or dark sourdough. - Add a few thin rings of red onion on top for brightness. - Vinaigrette tastes even better after resting for a few hours.

   Baking dish: 32×24 cm FILLING 1. Thinly shred the cabbage. Grate the carrot on a coarse grater. Dice the onion into medium cubes. 2. Add vegetable oil to a skillet, add the onion, and sauté until translucent. 3. Add the carrot and cook for 5–7 minutes over medium heat. Add the cabbage, cover, and simmer over medium heat until soft, stirring occasionally so it does not burn. 4. Add the butter and mix. Whisk the 2 eggs. Reduce the heat to medium-low and pour the eggs into the cabbage. Stir to combine. 5. Add salt and pepper. Mix and lightly sauté. Let the filling cool. Taste and adjust salt if needed. DOUGHT 6. Add sugar and yeast to the warm milk (if using fresh yeast, use 3× the amount). Stir, cover with a napkin, and let sit for 10–15 minutes to activate the yeast. 7. Separate the egg: set the yolk aside covered — it will be needed later for brushing the pie. 8. In a mixing bowl, combine flour and salt. Do not add all the flour at once — you may need slightly more or less. Add the yeast mixture and the egg white. Stir with a spoon. 9. Add the melted butter and vegetable oil. Knead the dough by hand or using a mixer with a dough hook. The dough should be soft and slightly sticky. 10. Grease a bowl with vegetable oil. Pour about 1 tablespoon of vegetable oil onto your hand and shape the dough into a ball. Place it into the prepared bowl, cover with plastic wrap, and let it rise in a warm place for 1–1.5 hours, until doubled in size. ASSEMBLY 11. Divide the dough into two parts, one slightly larger than the other. Form two balls, cover with a cloth, and let rest for 10 minutes. 12. Roll out the larger dough ball into a sheet slightly bigger than your baking dish, about 0.5 cm thick — this will be the bottom crust. 13. Transfer the dough to a parchment-lined or lightly greased baking dish (32×24 cm). Form small sides. Spread the filling evenly. 14. Roll out the second piece of dough and cover the filling. Pinch the edges together. Make a hole in the center and a few slits for steam to escape. Cover the pie with a cloth and let it rise for 30 minutes. 15. Mix the yolk with milk and gently brush the pie. Bake for about 30 minutes at 180°C (350°F) in a preheated oven until golden. (Baking time may vary depending on your oven.) 16. Brush the hot pie with neutral vegetable oil to soften the crust. Cover with a cloth, let cool, then remove from the dish and cut into pieces. SERVING IDEAS - Serve warm as a main dish with a side of sour cream or Greek yogurt. - Pair with a bowl of soup like chicken broth, vegetable soup, or borscht-style beet soup for a comforting meal. - Serve as a snack cut into small squares — great for lunchboxes, picnics, or tea time. - Offer as part of a buffet table along with other pastries, pies, or light appetizers.