Borsch with koldunai pies (ancient recipe)

Borsch

• 500-750 g (1-1½ lb) brisket of beef
• 1 onion

To make the borsch: put the brisket of beef in a heavy saucepan in enough water to cover, with the onion, half the carrot and the parsnip, and boil until the meat is soft; remove from the stock. Divide the meat into two, mince one half and put aside for the meat filling; dice the other into small pieces and reserve. Cut the ham into small pieces and add to the cooking pot. Bake the beetroots in