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1
Day before: In 8-quart kettle, place beef, marrowbone, 1 Tablespoon salt and 2 quarts water.
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2
Bring to boiling; reduce heat; simmer, covered, 1 hour.
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3
Add tomatoes, quartered onion, celery, parsley, black peppers and bay leaves; simmer, covered, 2 hours.
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4
Remove from heat.
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5
Lift out beef.
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6
Discard marrowbone.
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7
Strain soup in colander.
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8
(There should be 9 or 10 cups.)
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9
Return soup and beef to kettle.
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10
Add cabbage, carrot, chopped onion, 2 Tablespoons fresh dill, the vinegar, sugar and 1 1/2 teaspoons salt; bring to boiling.
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11
Reduce heat; simmer, covered, 30 minutes, or until beef and vegetables are tender.
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12
Refrigerate overnight.
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13
Next day, skim off fat.
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14
Remove beef; cut into 1-inch cubes; coarsely chop 1 1/4 cups of the meat for the pyrizhky; return rest to soup along with beets.
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15
For the Pyrizhky: Remove patty shells from package; let stand at room temperature 30 minutes to soften.
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16
Meanwhile, in hot butter in small skillet, saute onion 2 minutes.
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17
Add 3 Tablespoons sour cream, the 1 1/4 cup chopped beef, dill, salt, pepper; mix well; reserve and cool.
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18
Preheat oven to 425F.
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19
On lightly floured pastry cloth, roll EACH patty shell to make oblong 8 by 5 inches; cut in HALF crosswise.
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20
Spread a rounded tablespoon of filling on half of EACH piece.
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21
Fold other half over filling; crimp edges to seal; cut slits in top.
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22
Place on cookie sheet lined with heavy brown paper or parchment paper.
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23
Brush with egg yolk beaten with 1 Tablespoon water.
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24
Bake 15 minutes, or until puffed and golden.
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25
Meanwhile, heat soup gently to boiling.
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26
Serve with sour cream, dill and the warm pyrizhky.
