1. Peel the potatoes and cut them into medium‑sized chunks. 2. Dice the bacon into small pieces. 3. Peel and finely chop the onion. 4. Place the potato chunks into a pot and cover with cold salted water. 5. Bring to a boil and cook until very soft, about 20–25 minutes. 6. Heat a skillet over medium heat. 7. Add the diced bacon and cook until crisp and golden. 8. Add the chopped onion directly into the bacon fat. Sauté until the onion becomes soft, sweet, and lightly caramelized. 9. Add hot water or broth gradually until the potatoes reach a creamy consistency. 10. Season with salt and black pepper. 11. Fold the fried bacon and onions into the mashed potatoes. 12. Taste and adjust seasoning. 13. Spoon into a warm bowl and top with extra bacon or fresh herbs. SERVING IDEAS: - Roast chicken (especially with crispy skin and simple herbs). - Pan‑seared pork chops: the smoky bacon in the potatoes complements pork beautifully. - Meatloaf: a classic, comforting combination. - Grilled or baked sausages: especially kielbasa or bratwurst. - Slow‑braised beef: like pot roast or beef stew, where the potatoes soak up the juices. - Cabbage sautéed with a little vinegar: a rustic, old‑world pairing. - Simple cucumber salad: adds a cool, crisp contrast.

   PREPARE THE DOUGH: 1. In a small bowl, combine warm milk, sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy. 2. In a large mixing bowl, combine the 2 cup flour and salt. Make a well in the center and pour in the yeast mixture. 3. Let rest around 10 minutes. 4. Melt a butter in a sauce pan. Add butter to the dough. Mix everything together to form a dough. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. 5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size. CABBAGE FILLING: 6. In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and sauté about 2-3 minutes. 7. Add the salt. Sauté for another 5-7 minutes, or until the cabbage is tender and slightly caramelized. 8. Remove the filling from the heat and let it cool. ASSEMBLE THE PIROZHKI: 9. Line a baking sheet with parchment paper. 10. Punch down the risen dough and divide it into small portions (about the size of a golf ball). 11. Roll each dough portion into a small circle, about 4-5 inches in diameter. 12. Place a spoonful of the cabbage filling in the center of each dough circle. 13. Fold the dough over the filling to create an oval shape and pinch the edges to seal the pirozhki. 14. Place the assembled pirozhki on the prepared baking sheet. Cover the baking sheet with ready pirozhki with a kitchen towel and let to rest about 30-40 min. BAKE: 15. Preheat your oven (gas) to 395°F. 16. Brush the tops of the pirozhki with a beaten 1 egg + 1/4 cold milk for a golden finish (optional). 17. Bake in the preheated oven for 20-23 minutes or until the pirozhki are golden brown. 18. Remove from the oven and let them cool slightly before serving.