Red borscht with meat piroshki

Ingredients for 6 servings:

• 750 g lamb
• 1 bay leaf
• lots of dill
• peppercorns
• 1 chili pepper(s), dried
• 300 g white cabbage
• 3 beetroots
• 2 large carrots
• 1 large onion(s)
• 2 garlic cloves
• 750 g potatoes
• 1 can of tomato paste
• Salt
• e.g. parsley
• 500 g flour
• 1 packet of baking powder
• 125 ml sour cream
• 4 tbsp oil
• 4 eggs
• 1 pinch of salt
• 1 egg(s)
• 2 large onions
• some celery
• lots of parsley
• 1 garlic clove(s)
• salt and pepper
• nutmeg

Instructions

Working time approx. 2 hours 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 4 hours 30 minutes

Cook the lamb in 4-5 liters of salted water with bay leaves, dill, peppercorns, and chili for about 1.5 hours. In the meantime, shred the white cabbage, dice the beetroot, carrots, and potatoes. Dice the onion and garlic. After cooking, remove the meat, set it aside, and add the finely chopped vegetables and tomato paste. Cook for about 15 minutes and season with salt and parsley. For the piroshki dough, mix the flour, baking powder, sour cream, oil, eggs, and a pinch of salt with a dough hook. Roll out the dough to about 1 mm thick. For the filling, finely chop the cooked lamb (or put it through a meat grinder). Dice the onion and celery and sauté. Add to the meat along with plenty of parsley, diced garlic, salt, pepper, and nutmeg and mix well. Place the meat filling in small piles on the dough and form small parcels. If necessary, use a little egg white to seal the parcels. The parcels should be airtight and no larger than a plum. Then fry the parcels in a deep fryer or a small pan of oil. Caution: Do not let the oil get too hot, so the piroshki don’t overcook. Serve the piroshki with borscht.