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.

   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. APPLE FILLING: 6. Dice the apples. 7. In a sauce pan, heat apples and sugar over low heat; sauté about 5 minutes. 8. Take the sauce pan off the stove. Add a corn starch and cinnamon, mix with a spoon 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 apple filling in the center of each dough circle. 13. Fold the dough over the filling to create an ball 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 and .sprinkle pirozhki with sweet crumbs. 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.