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Ukrainian Borsch With Pyrizhky (Piroshki)

The aroma of borsch simmering on my grandmother’s stove is a scent permanently etched in my memory. As a child, I’d eagerly anticipate those weekends, knowing a bowl of this vibrant beet soup, paired with golden, savory pyrizhky, awaited me. Each spoonful was a warm hug, a taste of love passed down through generations. It wasn’t just a meal; it was a ritual, a connection to my family’s heritage, and a comforting reminder of home.

Recipe Overview

Prep Time: 45 minutes (plus overnight refrigeration)
Cook Time: 2 hours 40 minutes
Total Time: 3 hours 25 minutes (plus overnight refrigeration)
Servings: Approximately 14 cups (3 1/2 quarts)
Yield: 12 pyrizhky
Dietary Type: Not Vegetarian

Ingredients

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 peppercorns
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 beets, undrained
Sour cream, for serving
Snipped fresh dill or dill weed, for serving

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 (reserved from the borsch)
1/2 teaspoon dried dill
1/2 teaspoon salt
1 dash pepper
1 egg yolk
1 tablespoon water

Equipment Needed

8-quart kettle or large stockpot
Colander
Small skillet
Pastry cloth (optional)
Cookie sheet
Heavy brown paper or parchment paper

Instructions

Day Before: Prepare the Borsch Broth: In an 8-quart kettle or large stockpot, place the shin beef, marrowbone, 1 tablespoon salt, and 2 quarts water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour.
Add Aromatic Vegetables: Add the can of undrained tomatoes, quartered onion, chopped celery, parsley sprigs, black peppercorns, and bay leaves to the pot. Cover and continue to simmer for an additional 2 hours. This long simmering process extracts maximum flavor from the meat and bones, creating a rich and complex broth.
Strain and Separate: Remove the kettle from the heat. Carefully lift out the beef and set aside to cool. Discard the marrowbone, as it has already imparted its flavor to the broth. Strain the soup through a colander to remove the solids. You should have approximately 9 or 10 cups of broth. Return the strained soup and the cooked beef to the kettle.
Add Vegetables and Seasonings: Add the coarsely shredded cabbage, thickly sliced carrots, chopped onion, 2 tablespoons of fresh dill (or 3 teaspoons of dried dill), cider vinegar, sugar, and 1 1/2 teaspoons of salt to the kettle. Bring the mixture to a boil once again.
Simmer Until Tender: Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the beef and vegetables are tender. The carrots should be easily pierced with a fork.
Refrigerate Overnight: Remove the kettle from the heat and allow the borsch to cool completely. Then, cover and refrigerate the borsch overnight. This step is crucial as it allows the flavors to meld and deepen.
Next Day: Skim and Prepare Beef: The next day, remove the borsch from the refrigerator. Skim off any solidified fat that has accumulated on the surface. Remove the beef from the soup. Cut the beef into 1-inch cubes. Coarsely chop 1 1/4 cups of the cooked beef – this portion will be used for the pyrizhky filling. Return the remaining cubed beef to the soup.
Add Beets: Add the can of undrained julienne beets to the borsch. The beets not only contribute to the soup’s vibrant color but also add a subtle sweetness.
Make the Pyrizhky Filling: Remove the frozen patty shells from their packaging and let them stand at room temperature for 30 minutes to soften. While the pastry is softening, prepare the filling. In a small skillet, melt the butter or margarine over medium heat. Add the coarsely chopped onion and sauté for 2 minutes, or until softened and translucent.
Combine Pyrizhky Filling Ingredients: Add the 3 tablespoons of sour cream, the 1 1/4 cups of chopped cooked beef, 1/2 teaspoon of dried dill, 1/2 teaspoon of salt, and a dash of pepper to the skillet. Mix well to combine all the ingredients. Remove from heat and allow the filling to cool completely.
Assemble the Pyrizhky: Preheat your oven to 425°F (220°C). Lightly flour a pastry cloth or a clean work surface. Roll out each patty shell to form an oblong shape, approximately 8 by 5 inches. Cut each oblong in half crosswise, creating two smaller rectangles.
Fill and Seal: Place a rounded tablespoon of the cooled filling on one half of each pastry piece. Fold the other half of the pastry over the filling to create a turnover shape. Crimp the edges firmly with a fork to seal. Cut small slits in the top of each pyrizhok to allow steam to escape during baking.
Bake the Pyrizhky: Line a cookie sheet with heavy brown paper or parchment paper. Place the assembled pyrizhky on the prepared cookie sheet, ensuring they are not overcrowded. In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash. Brush the top of each pyrizhok with the egg wash for a golden-brown finish.
Bake to Golden Perfection: Bake the pyrizhky in the preheated oven for 15 minutes, or until they are puffed and golden brown.
Warm the Borsch: While the pyrizhky are baking, gently heat the borsch to a simmer over medium heat. Be careful not to boil vigorously.
Serve and Enjoy: Serve the hot borsch with a dollop of sour cream and a sprinkle of fresh dill or dill weed. Accompany the soup with the warm, freshly baked pyrizhky.

Expert Tips & Tricks

Make-Ahead Magic: The borsch can be made several days in advance. In fact, the flavor improves as it sits! Just be sure to store it properly in the refrigerator.
Bone Broth Boost: If you’re feeling ambitious, make your own bone broth from scratch for an even richer, more flavorful borsch.
Sweetness Adjustment: The amount of sugar in the recipe is a guideline. Adjust to your liking, depending on the sweetness of your beets and tomatoes.
Dill is Key: Don’t skimp on the dill! It’s a signature flavor in Ukrainian cuisine and really elevates the borsch.
Crispy Pyrizhky: For extra crispy pyrizhky, brush them with melted butter or olive oil in the last few minutes of baking.
Vegetarian Option: For a vegetarian version, omit the beef and use vegetable broth instead of beef broth. You can also add cooked beans or lentils for protein.

Serving & Storage Suggestions

Serve the borsch hot, garnished with a generous dollop of sour cream and a sprinkle of fresh dill. The warm, golden pyrizhky are the perfect accompaniment for dipping and enjoying with the soup.

Leftover borsch can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Pyrizhky are best enjoyed fresh, but can also be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave. For longer storage, both borsch and pyrizhky can be frozen. Thaw completely before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	500 kcal	25%
Total Fat	25g	38%
Saturated Fat	12g	60%
Cholesterol	100mg	33%
Sodium	1000mg	42%
Total Carbohydrate	50g	17%
Dietary Fiber	8g	32%
Sugars	20g	–
Protein	30g	60%

Variations & Substitutions

Vegan Borsch: Omit the beef and bone, and use vegetable broth. Replace the sour cream with a plant-based alternative like cashew cream or coconut cream.
Spicy Borsch: Add a pinch of red pepper flakes or a dash of hot sauce to the borsch for a touch of heat.
Bean Borsch: Incorporate cooked beans, such as kidney beans or cannellini beans, for added protein and texture.
Winter Borsch: Add root vegetables like parsnips or turnips for a heartier, more seasonal flavor.
Gluten-Free Pyrizhky: Use gluten-free pastry dough or puff pastry sheets to make the pyrizhky.

FAQs (Frequently Asked Questions)

Q: Can I make the borsch in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the beef before adding it to the slow cooker with the other ingredients. Cook on low for 6-8 hours.

Q: Can I freeze the pyrizhky?
A: Yes, you can freeze unbaked or baked pyrizhky. Freeze them on a baking sheet first, then transfer them to a freezer bag. Bake frozen unbaked pyrizhky as directed, adding a few extra minutes to the baking time.

Q: What can I use instead of cider vinegar?
A: If you don’t have cider vinegar, you can use white vinegar or lemon juice as a substitute. Start with a smaller amount and adjust to taste.

Q: Can I use pre-cooked beets instead of canned?
A: Absolutely! If using pre-cooked beets, add them towards the end of the cooking process to prevent them from becoming too soft.

Q: How do I know when the borsch is ready?
A: The borsch is ready when the vegetables are tender and the flavors have melded together. Taste and adjust the seasonings as needed.

Final Thoughts

Now it’s your turn to create your own memories with this classic Ukrainian dish. Don’t be intimidated by the multiple steps; each one contributes to the final symphony of flavors. Gather your ingredients, put on some music, and immerse yourself in the process. I encourage you to share this culinary heritage with your loved ones, and perhaps, start your own family tradition. Serve with a dry red wine like a Cabernet Sauvignon or Merlot to complement the rich flavors. Enjoy, and смачного! (Bon appétit!)

Ukrainian Borsch With Pyrizhky (Pyrohy) (Piroshki) Recipe