Recipies in English

Boil 1 unpeeled beet for 40 minutes then peel it and shred; meanwhile simmer carrots and onion in oil then add chopped tomatoes or tomato paste and simmer until cooked. In boiling beef stock put cabbage and potato. Cook for 15 minutes. Add beets and bay leaves. In 5 minutes add simmered mixture and lemon juice and stir until combined.
Serve in soup bowls, topped with a spoonful of sour cream, fresh chopped dill and garlic.

Sveta's borsch

PIROZHKI, PIEROGI OR VARENIKI

3 1/2 c. flour; 1 egg, beaten; 1 1/2 c. warm water; 1/2 tsp. salt.

Make dough with egg mixed with warm water and salt, stirring flour in gradually and mixing well, adding a little more flour if needed. Knead until smooth and firm. Let rest 10 minutes, covered with a warm bowl.

Roll out very thin on lightly floured surface. Cut with 4 inch round cutter (top of coffee canister). Place about 2 tablespoons filling in center of each and fold over (like a turnover, or pull sides up to center); moisten edges and fold over a little, like a pie crust (to seal).

Drop gently into 2 quarts of boiling salted water. Cook for about 5 minutes or until they float. Do not crowd when cooking or they will stick together.

Remove with slotted spoon and serve hot, covered with onions sauteed in butter or with sour cream. Or, after removing from the boiling water, let cool and fry in butter or fat over low heat until brown and crisp.

Pirozhki can be boiled, deep-fried, or baked. If they are to be baked, brush top with milk and beaten egg before baking in a well greased pan in a 350 degree oven for 25 to 30 minutes. Pirozhki can be frozen by wrapping in Saran after boiling or baking and then freezing.

FILLINGS:
There are may kinds of fillings for Pirozhki. These are typical ones:

Cottage Cheese:
For each 1/2 pound of cottage cheese used, add 1 egg. Beat until very fluffy; season.

Farmer's Cheese:
To 1 cup of farmer's cheese add a dash of salt, 1 teaspoon lemon juice, 1 tablespoon sugar and 1 egg yolk. Mix well.

Potato-Cream Cheese:
Cook 1 medium-size onion, chopped fine, in bacon drippings. Mix with 1 cup hot mashed potatoes, 1/2 pound cream cheese, salt and pepper to taste. Let cool.

Potato-Cream Cheese-Ground Beef:
To the Potato-Cream Cheese filling may be added 1/2 pound cooked ground beef. Let cool.

Potato-Cream Cheese-Ground Beef-Eggs:
To the Potato-Cream Cheese-Ground Beef filling may be added two hard boiled eggs, chopped.

Potato:
To 3 large boiled, mashed potatoes, add salt, butter and 1/2 cup sharp cheese and 1 teaspoon dill weed.

Jam:
Use 1/2 pound of thick jam. Coarsely chopped walnuts may also be added. (Use 2 tablespoons mixture.)

Prune:
Cook 1/2 pound prunes until tender; drain, pit and mash until thickened.

Sauerkraut:
Chop onion and fry slowly in 1/2 cup oil. Add rinsed and drained sauerkraut and cook until tender. Salt and pepper to taste.

Cabbage:
Shred half a small head of cabbage, boil in salted water one minute, drain very well, then saute in 3 tablespoons butter over very low heat about 20 minutes, until soft, stirring often. Mix in 1/2 teaspoon salt, 1/4 teaspoon sugar, two hard-boiled eggs chopped, and cool before filling dough.