Ukrainian Borsch With Pyrizhky (Pyrohy) (Piroshki) Recipe - Baking.Food.com

Ingredients

• 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 bell peppers
• 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 beet, undrained
• sour cream
• snipped fresh dill or dill weed
• 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
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1 dash pepper
• 1 egg yolk
• 1 tablespoon water