Potato pierogis and hot borsch soup | Recipe Finder

Ingredients

• 12 Yukon Gold potatoes , peeled and quartered
• 3 eggs
• 3 tbsp cream cheese
• 3 tsp milk
• 300 g plain flour
• 250 g cottage cheese
• 100 g smoked streaky bacon or pancetta
• vegetable oil , for deep frying
• 1 kg beetroot , roughly chopped (reserve 200g of the beetroot for roasting)
• 2 tsp butter
• 200 g carrots , roughly chopped
• 8 shallots , roughly chopped
• 1 stick celery
• 2 cloves garlic , chopped
• 1 bay leaf
• 2 tsp caraway seeds
• 2 litres beef stock , preferably home-made
• 1/2 lime , juice only
• black pepper
• creme fraiche , to serve