Ukrainian Borsch With Pyrizhky (Pyrohy) (Piroshki) - cooking recipe

Ingredients
    FOR THE BORSCH
    4 lbs shin beef
    1 large soup bone, with marrow
    1 tablespoon salt
    2 quarts water
    1 (1 lb) can tomatoes, undrained
    1 medium onion, peeled, quartered
    1 stalk celery, cut up
    3 parsley sprigs
    10 whole black bell peppers
    2 bay leaves
    3 cups coarsely shredded cabbage (1 lb)
    1 1/2 cups thickly sliced pared carrots (4 medium)
    1 cup chopped onion
    2 tablespoons snipped fresh dill or 3 teaspoons dried dill
    1/3 cup cider vinegar
    2 tablespoons sugar
    1 (1 lb) can julienne beet, undrained
    sour cream
    snipped fresh dill or dill weed
    FOR THE PYRIZHKY
    1 (10 ounce) package frozen patty shells
    2 tablespoons butter or 2 tablespoons margarine
    1/4 cup coarsely chopped onion
    3 tablespoons sour cream
    1 1/4 cups coarsely chopped cooked beef
    1/2 teaspoon dried dill
    1/2 teaspoon salt
    1 dash pepper
    1 egg yolk
    1 tablespoon water
Preparation
    Day before: In 8-quart kettle, place beef, marrowbone, 1 Tablespoon salt and 2 quarts water. Bring to boiling; reduce heat; simmer, covered, 1 hour. Add tomatoes, quartered onion, celery, parsley, black peppers and bay leaves; simmer, covered, 2 hours.
    Remove from heat. Lift out beef. Discard marrowbone. Strain soup in colander. (There should be 9 or 10 cups.) Return soup and beef to kettle. Add cabbage, carrot, chopped onion, 2 Tablespoons fresh dill, the vinegar, sugar and 1 1/2 teaspoons salt; bring to boiling.
    Reduce heat; simmer, covered, 30 minutes, or until beef and vegetables are tender. Refrigerate overnight. Next day, skim off fat. Remove beef; cut into 1-inch cubes; coarsely chop 1 1/4 cups of the meat for the pyrizhky; return rest to soup along with beets. Makes 3 1/2 quarts.
    FOR THE PYRIZHKY: Remove patty shells from package; let stand at room temperature 30 minutes to soften.
    Meanwhile, in hot butter in small skillet, saute onion 2 minutes. Add 3 Tablespoons sour cream, the 1 1/4 cup chopped beef, dill, salt, pepper; mix well; reserve and cool.
    Preheat oven to 425\u00b0F On lightly floured pastry cloth, roll EACH patty shell to make oblong 8 by 5 inches; cut in HALF crosswise. Spread a rounded tablespoon of filling on half of EACH piece. Fold other half over filling; crimp edges to seal; cut slits in top.
    Place on cookie sheet lined with heavy brown paper or parchment paper. Brush with egg yolk beaten with 1 Tablespoon water. Bake 15 minutes, or until puffed and golden. Makes 12.
    Meanwhile, heat soup gently to boiling. Serve with sour cream, dill and the warm pyrizhky.

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