Beetroot Borscht with Pirozhki and Fresh Petrushka
Soup / Winter / Nick Sandler & Jonny Acton / Serves: 4


50g/2oz butter
125g/4oz carrot, sliced
175g/6oz onion, sliced
500g/1lb beetroot, peeled and chopped
4 cloves garlic, chopped
1.5 litres/2 ½ pints Beef Stock
25g/1oz plain flour
175ml/6fl oz passata
300g/10oz potatoes, peeled and sliced
3 tbs balsamic vinegar
Sugar, to taste
Salt and freshly ground black pepper
2 tbs chopped flat-leaf parsley
250ml/8fl oz sour cream


25g/1oz butter
50g/2oz shallots, chopped
125g/4oz mixed courgette, carrot and mushroom, chopped
2 cloves garlic, chopped
½ tsp caraway seeds
1 tsp paprika
1 hard boiled egg
250g/8oz cooked meat (chicken, beef or pork), finely chopped
1 tbs chopped flat-leaf parsley
Salt and freshly ground black pepper
300g/10oz shortcrust pastry
1 egg, beaten


Publisher: Kyle Cathie Limited
P 43

To make the soup, melt the butter in a large pan and gently fry the carrot, oninon, beetroot and garlic for 15 minutes until the vegetables have softened a little. Meanwhile, heat up the beef stock in a separate pan, reserving 1 tablespoon for the pirozhkis. Stir in the flour, then gradually whisk in the hot beef stock, together with the passata. Add the potatoes and simmer for 40 minutes. Add the balsamic vinegar, and a little sugar and salt and pepper to taste. Blend thoroughly in a food processor until velvety smooth. Serve with chopped parsley and a blob of sour cream on each bowl.

The pirozhikis can be served on the side and dunked into the borscht or added to the soup itself just before garnishing. Melt the butter in a frying pan, add the shallots and vegetables with the garlic, caraway seeds and paprika, and fry gently until soft. Chop and add the egg, meat and parsley, with salt and pepper to taste, and fry for 2-3 more minutes. Moisten with the reserved beef stock.

Preheat the oven to 220C/425F/as 7. Roll out the pastry, cut it into small rounds about 10cm/4in in diameter, and place a blob of the mixture on one side of each circle. Brush around the sides with the beaten egg, and fold over, crimping the edges. Brush the completed pirozhkis with te rest of the beaten egg and bake for 15-20 minutes.