Ukrainian Borsch with Pyrizhky (Pyrohy / Piroshki)
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Ingredients
Borsch
| 4 lbs. | shin of beef | | 1 | lg. marrowbone | | 1 tbsp. | Salt | | 2 qt. | water | | 1 can (1) | 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 cup | thickly sliced, pared carrots (4 medium) | | 1 cup | chopped onion | | 2 tbsp. | snipped fresh dill or | | 3 tsp. | dried dillweed | | 1/3 cup | cider vinegar | | 2 tbsp. | sugar | | 1 can (1) | 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 cup | coarsely chopped, cooked beef | | 1/2 tsp. | dried dillweed | | 1/2 tsp. | salt | | dash | pepper | | 1 | egg yolk | | 1 tbsp. | water |
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Instructions
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.
Author's Comments
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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