Ukrainian Borsch With Pyrizhky (Pyrohy) (Piroshki)

• FOR THE BORSCH
• 4 lbs shin beef
• 1 large soup bone, with marrow
• 1 tablespoon salt
• 2 quarts water
• 1 (1 lb) can tomatoes, 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
• FOR THE PYRIZHKY
• 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

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, saute 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 425u0b0F 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.

borsch, shin beef, soup bone, salt, water, tomatoes, onion, celery, parsley, black bell peppers, bay leaves, cabbage, carrots, onion, dill, cider vinegar, sugar, julienne beet, sour cream, dill, patty shells, butter, onion, sour cream, beef, dill, salt, pepper, egg yolk, water

Taken from www.food.com/recipe/ukrainian-borsch-with-pyrizhky-pyrohy-piroshki-182972 (may not work)