Pierogi-Borscht - cooking recipe

Ingredients

1 soup bone
1 lb. soup meat
1 can red beets
8 oz. sour cream
2 Tbsp. vinegar
1 egg
3 1/2 c. flour
1/2 tsp. salt
1 c. water
1 c. chopped onions
2 lb. ground beef
1 c. cooked rice

Preparation

Make stock with soup bone and soup meat.
Season as desired. Add red beets, sour cream and vinegar to warm stock so cream does not curdle.
Mix egg with flour, salt and water to the consistency of dough ball that can be rolled out thin.
Roll, cut in 3-inch squares and cover with a tea towel.