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Borscht w/Deep-Fried Piroshki (D, TNT)
Source: "Delicates" food magazine
Serves: 4-6

3 litres water (12 cups)
1 tablespoon tomato paste
500 grams (about 1 lb.) fresh beets
1 carrot
125 grams (1/4 lb) parsley root
4 celery stalks
1 onion, chopped
2 garlic cloves
350 grams (about 1/2 a head) cabbage, coarsely chopped
6 ripe tomatoes
2 tablespoons chopped parsley
2 tablespoons flour
Salt, pepper, sugar to taste
1/2 cup sour cream
Chopped chives (for garnish)

1 cup all-purpose flour
pinch salt
7 grams fresh yeast (1/2 tsp. dry)
2 tablespoons warm milk
1 egg
3 tablespoons unsalted butter, room temperature, divided
200 gram (about 1/2 lb.) potatoes
1 small onion, chopped
1 lightly beaten egg
Salt, pepper
Oil for deep-frying

Make Soup:
In a big pot, bring water to a boil and add salt and fresh ground black pepper. Cut the beets, carrot, parsley root, and celery into thin strips. Stir in the tomato paste and add beets, carrot, parsley root, and celery. Lower heat and simmer for 15 minutes.

Add the onion, garlic, and cabbage and cook 15 minutes more.

Blanch and peel the tomatoes, remove seeds and chop. Add tomatoes to the pot and simmer 5 minutes more. Check and correct seasoning and add the parsley.

Mix flour and sour cream and stir into the soup. Don't let it come to a boil after adding the sour cream. Check seasoning again. It should be spicy and not too sweet. It's better to make the borscht a day ahead and reheat before serving.

Make Piroshki:
Sift flour and salt. Mix yeast with milk and egg and add the flour. Mix to a soft, sticky dough. Knead a little until it becomes supple, add 1 tbsp. butter and knead until smooth. Wrap in plastic and leave in a warm place to rise about 30 minutes.

Punch the dough, wrap again and chill at least one hour or for a night.

Peel and boil the potatoes until tender. Drain and dice small. Melt 2 tbsp. butter in a small covered pan and sauté the onion for 5 minutes until tender. Uncover, turn up the heat and cook until golden-brown. Mix with the potatoes, season with salt and pepper and cool.

On a floured surface roll out the dough very thin: 3mm/1/8". Cut out circles about 6cm/2-1/2" in diameter using a sharp knife. Brush the edges with egg, put 1 teaspoon of the potato filling on each circle, fold in half and pinch edges together to seal.

Put the piroshki on a floured tray and let rise for 10-15 minutes. Heat oil for deep-frying to 350°F/180°C degrees. Fry the piroshki in small batches until golden. Drain on paper towels and keep warm.

To serve, reheat the borscht and ladle into warmed bowls. Garnish with chopped chives. Serve the piroshki beside the borscht.

Poster's Notes:
The piroshki in this recipe may not be the authentic Russian thing, but they're still great. This is a soup to warm the heart and tummy on a cold winter day.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A