Ukrainian Borsch With Pyrizhky (pyrohy) (piroshki)

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

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

Recipe

• 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.