Soft Kopytka with Pork Loin, Bacon Beets, and Onion Pan Sauce

Scrub the potatoes and boil them whole in well-salted water for 25 to 35 minutes, until completely tender when pierced with a knife. Drain, let them steam dry for 5 minutes, then peel while still warm. Rice or mash very finely, spread them out on a tray, and let them cool until just warm, not hot.

While the potatoes cook, cut the pork loin into 4 thick portions. Slice the onion thinly, finely chop the garlic, and peel the beetroot, then cut it into thick matchsticks or small wedges.

Heat the olive oil in a wide heavy pan over medium-high heat. Season the pork with half the salt and the pepper, then sear for 2 to 3 minutes per side until lightly browned. Add the onion and sauté for about 4 minutes until softened at the edges, then add the garlic and cook for 30 seconds until fragrant.

Add 250 ml water to the pork pan, scraping up the browned bits. Lower the heat to a gentle simmer, cover, and cook for 25 to 30 minutes, turning once, until the center of the pork reaches 63°C/145°F and it is just cooked and still juicy. Rest the pork for 3 minutes, then uncover the pan for the last 5 minutes to reduce the liquid into a light onion sauce.

In a second pan, cook the bacon over medium heat for 5 to 7 minutes until some pieces are crisp and the fat has rendered. Remove about one-third for garnish. Add the beetroot to the pan, season with the remaining salt, and sauté for 2 minutes. Add 100 ml water, cover, and simmer for 20 to 25 minutes, stirring once or twice, until the beets are fully tender. Uncover, add the apple cider vinegar, and cook for 2 minutes more until glossy and lightly sweet-sour.

Mix the warm potatoes with the egg and flour just until a soft, slightly tacky dough forms. Do not overmix. On a lightly floured surface, divide the dough into 4 portions, roll each into a 2 cm thick rope, and cut into small diamond-shaped dumplings. Do not taste any raw dough; if you want to check texture, cook one dumpling first.

Bring a large pot of salted water to a gentle boil. Cook the kopytka in 2 batches for 2 to 3 minutes; once they float, cook about 1 minute more until they look slightly puffed and set. Lift them out with a slotted spoon. Discard any leftover raw dough rather than storing it uncooked.

Add the cooked kopytka to the beet pan and toss very gently for 1 minute so they pick up some of the bacon fat and beet glaze without breaking. Slice the rested pork if you like, or leave the pieces whole. Serve the kopytka and beets on warm plates, spoon over the pork and onion sauce, and finish with the reserved crisp bacon.