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Foodgeek: |
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Rating: |
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Servings: |
3-1/2 quarts |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Borsch:
4 lb. shin of beef
1 lg. marrowbone
1 tbsp. Salt
2 qt. water
1 can (1 lb) tomatoes, undrained
1 md. onion, peeled, quartered
1 stalk celery, cut up
3 parsley sprigs
10 whole black peppers
2 bay leaves
3 cups coarsely shredded cabbage
1-1/2 cups thickly sliced, pared carrots (4 medium)
1 cup chopped onion
2 tbsp. snipped fresh dill or 3 teaspoons dried dillweed
1/3 cup cider vinegar
2 tbsp. sugar
1 can (1 lb) julienne beets, undrained
Dairy sour cream
Snipped fresh dill or dillweed
Pyrizhky:
1 pkg. (10 oz.) frozen patty shells
2 tbsp. butter or margarine
1/4 cup coarsely chopped onion
3 tbsp. sour cream
1-1/4 cups coarsely chopped, cooked beef
1/2 tsp. dried dillweed
1/2 tsp. salt
dashes pepper
1 egg yolk
1 tbsp. water
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Directions:
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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, sauté 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°F. 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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Comments from olga
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This is a hearty meat soup made with beets, onions, tomatoes and cabbage, topped with a dollop of sour cream. Serve it with its traditional partner, meat filled pastries, pyrizhky.
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