Clear borscht with piroshki

Name: Clear borscht with piroshki
Prep time: 2 h 45 min
Cook time: 1 h
Total time: 3 h 45 min
Yield: Serves 4-6
Cuisine: European
Ingredients: 135 g (4½ oz) plain flour; 7 g (¼ oz) fresh yeast or 14 g (½ oz) dried yeast; 7 g (¼ oz) fresh yeast or 14 g (½ oz) dried yeast; 2 tablespoons warm milk; 1 egg, beaten; 45 g (1½ oz) unsalted butter, at room temperature; 200 g (6½ oz) potatoes; 1 small onion, finely diced; oil, for deep-frying; 1.25 litres brown stock; 2 beetroots, about 275 g (9 oz) each, peeled and coarsely grated; 2 egg whites; 1 tablespoon salt; ½ teaspoon sugar; 2 tablespoons lemon juice; snipped fresh chives, to garnish

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
4 hr

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

There are many variations of this popular Eastern European soup, yet the ingredient that always imparts its colour is beetroot. This soup is very light and is served with piroshki: Russian potato and onion turnovers.

Ingredients

Piroshki

135 g (4½ oz) plain flour
7 g (¼

Soup
Winter
Eastern Europe

Method

To make the piroshki dough, sift the flour and a pinch of salt into a bowl. Mix the yeast with the milk and stir until liquid. Pour the milk into the beaten egg, then add the mixture to the flour and bring together to a soft, sticky dough. Beat for 1 minute, or until smooth, then work in 15