Ukrainian Borsch With Pyrizhky (Pyrohy) (Piroshki) |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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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. Ingredients:
4 lbs shin beef |
1 large soup bone, with marrow |
1 tablespoon salt |
2 quarts water |
1 (1 lb) can tomato, 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 |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. FOR THE PYRIZHKY: Remove patty shells from package; let stand at room temperature 30 minutes to soften.
5. 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.
6. 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.
7. 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.
8. Meanwhile, heat soup gently to boiling. Serve with sour cream, dill and the warm pyrizhky.
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