UKRAINIAN BORSCH WITH PYRIZHKY (PYROHY) (PIROSHKI)
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.
Provided by Olha7397
Categories Meat
Time 3h25m
Yield 3 1/2 quarts
Number Of Ingredients 29
Steps:
- 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.
Nutrition Facts : Calories 1506.1, Fat 66.2, SaturatedFat 27, Cholesterol 304, Sodium 3287, Carbohydrate 101.6, Fiber 15.9, Sugar 42.9, Protein 124.2
UKRAINIAN PYRIZHKY WITH MEAT FILLING (STUFFED BUNS)
Pyrohy and pyrizhky are usually made of yeast-raised dough but for special occasions short or puff pastry may be used. These pyrizhky are light and tender and very good. Everybody loves these when I make them especially the meat pyrizhky.
Provided by Olha7397
Categories Breads
Time 1h
Yield 24 filled meat buns
Number Of Ingredients 18
Steps:
- PYRIZHKY DOUGH: Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
- To the hot scalded milk, add the butter, and cool to lukewarm.
- Add the eggs, salt, sugar, and yeast.
- Mix in enough flour to make a medium soft dough as for bread.
- Knead on a floured board until smooth and satiny.
- Return to the bowl, cover, and let it rise until double in bulk.
- Punch down, knead a few times in the bowl, and let it rise again.
- Use any favorite filling in the recipes that follow.
- TO MAKE THE PYRIZHKY, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick.
- Place a generous portion of the filling in the center, bring the edges together, and press to seal securely.
- (I wet the edges with a bit of beaten egg white and seal with well floured fingertips).
- All edges must be free of filling.
- Shape into an oblong with a plump center and tapering ends (like a football).
- This is the traditional shape of pyrizhky.
- As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as directed.
- Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart.
- Cover and let them rise in a warm place until light, for about 1 hour.
- Brush them with a beaten egg diluted with 2 tablespoons of water or milk.
- Bake in a moderate oven (375 degree F) for 30 to 35 minutes depending on their size.
- MEAT FILLING: Cook the onion in half of the butter until it is tender.
- Add the remaining butter and the meat.
- Brown the meat lightly.
- Season with salt and pepper.
- Cover and cook over a low heat until done.
- Remove the meat.
- Stir the flour into the drippings.
- Add the soup stock or water, then cook, until the sauce comes to a boil.
- Combine with the meat and cool.
- Mix in the parsley and chopped eggs.
- *I like to use left-over cooked roast put through a meat grinder or food processor,is more flavourful.
Nutrition Facts : Calories 191, Fat 8.1, SaturatedFat 4.1, Cholesterol 57.6, Sodium 201.3, Carbohydrate 21.5, Fiber 0.8, Sugar 2.6, Protein 7.5
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