Some Ukrainian recipes include pirozhki, or fried rolls, and sauerkraut borscht, or sauerkraut soup. To make pirozhki, add 1 cup of warm water, 1 egg and 2 tablespoons of oil to a stand mixer. Add 1 teaspoon of sugar, 1 teaspoon of salt, 1 tablespoon of active dry yeast and 3 1/4 cups of flour. Mix the ingredients until they form a dough.
Heat a deep pan filled halfway with frying oil. Separate the dough into 12 equally portioned pieces on a floured surface. Fill each dough ball with your preferred fillings, such as canned or fresh fruits, and then transfer the dough to the oil. Turn the dough to fry on both sides, and remove them when they are golden brown. Set the rolls on paper towels to soak up excess grease.
To make the borscht, cook 3 to 4 ounces of your preferred meat in 6 cups of water. Add 3 to 4 cubed potatoes and 1/2 cup of sauerkraut. Bring the water to a boil, and then reduce the heat to simmer for 15 minutes.
In a separate pan, cook 1/2 chopped medium onion and 1 small to medium grated carrot in oil until soft, and then transfer them to the soup. Add 1 teaspoon of Goya adobo seasoning, 1 tablespoon of chicken base bouillon and 1 bay leaf. Remove the bay leaf, and add 1 teaspoon each of chopped fresh parsley and dill to serve.