Directions

1. Pour yeast into lukewarm water and set aside for a 2-3 minutes.
2. On a working area mix flours and gluten.
3. Pour oil into flour and incorporate it with your fingers.
4. Return to a water/yeast mix and add sugar and salt. Mix. Let it dissolve and yeast to form a foam on top of the water. (5 minutes)
5. Gradually pour water with yeast, sugar, and salt into flour mix and start kneading the dough using your hands (or machine).
6. Knead for approximately 10 minutes until you are able to form a soft dough ball, slightly sticky to touch. (Bear in mind adding either water or flour to reach a needed consistency ).
7. Place the dough ball in a greased bowl. Slightly grease the dough with oil as well.
8. Cover the bowl with a towel and set aside in a warm place (i.e. near the stove) for approximately 1hr 30 mins or until the dough at least doubles.
9. When dough has risen take it out and form 4 round buns (balls).
10. Place the buns on a baking sheet lined with a parchment paper.
11. Cover the buns with a kitchen towel and let them rest for 30 minutes.
12. Preheat the oven to 400 F.
13. Prior to placing the buns in the oven make X shaped cuts on top of each bun with a sharp knife.
14. Bake the buns for approximately 20 minutes or until golden brown.
15. Cool the buns on a wire rack.

1. Bring 1.5 liters of water to boil and add peeled and chopped potatoes and two carrots to a boiling water. Let them simmer while you cook shallot and the third carrot in а frying pan.
2. Chop the shallot and cook it in butter until it softens. Add a grated carrot.
3. Cook the carrot until half ready.
4. Add the chopped radicchio to a carrot and cook for 5 more minutes.
5. Add tomato sauce and salt. Cook for a few more minutes.
6. Transfer shallot+carrot+radicchio into the pot with boiling carrots and potatoes.
7. Let it simmer altogether.
8. Meanwhile peel and chop the beets. Squeeze some lemon juice and add the beets to the simmering vegetables.
9. Let the soup simmer for approximately 30 minutes with an open lid until it thickens. Potatoes do a good job on thickening the soup.
10. In the end add salt, chopped dill and a garlic pressed through the garlic press.
11. Turn off the heat but leave the pot on.
12.  Whenever you are ready, blend the soup in a blender. Add heavy cream, squeeze lemon juice and add more salt/pepper if needed. The soup is ready.

1. Make the bread bowls by cutting the round top off the buns and scooping out the center of the bun. (Working with completely cooled down buns is the best).
2. If you have time, place the scooped out part of bread on a baking sheet lined with parchment paper. Sprinkle some olive oil and salt on top and bake for 10-15 mins on 300F. They are delicious to be eaten with soup this way.
3. If the bread bowls are cold, place them in the oven to warm up.
4. Pour pureed borscht soup into the bread bowls. Garnish with some dill and serve immediately.
5. Enjoy and be ready to be asked for more soup!