Bouillon with Beetroot and Puff Pastry Pirozhki

Ingredients

• 250 g cross ribs
• 250 g veal breast
• 125 g chicken small pieces
• 2 onions
• Soup greens
• 1 EL oil
• 1 TL peppercorns
• mustard seeds
• 2 Bay leaves
• Salt
• 1 l water
• 1 large beetroot
• 1 EL white wine vinegar
• ground pepper
• 300 g frozen puff pastry
• 100 g veal tongue (cold cuts)
• 200 g veal roast
• 1 onion
• 1 bunch dill
• Salt
• Pepper

Instructions

1. 1.

   Rinse cross ribs, veal breast and chicken small pieces. Wash onions and quarter them. Clean, wash and finely chop soup greens. Heat oil in a large pot. Sauté onions and soup greens vigorously. Add meat, spices, 2 TL salt and water and bring to a boil. Skim foam and let simmer gently in an open pot for about 1½-2 hours. Skim occasionally to keep the broth clear.

2. 2.

   Cook beetroot in lightly salted water for about 1 hour until tender. Drain, rinse with cold water and peel. Slice beetroot thinly, then cut into strips. Mix with vinegar and set aside covered.

3. 3.

   For puff pastry pockets thaw puff pastry according to instructions. Dice veal tongue finely, mix with veal roast in a bowl. Peel onion and dice finely. Rinse dill, shake dry and chop finely. Mix onion and dill into the veal mixture. Season with salt and pepper.

4. 4.

   Lay puff pastry sheets on a lightly floured surface, stack them and roll into a rectangle. Cut squares about 10x10 cm and place some filling in each center. Brush dough edges with water. Fold dough into a rectangle shape. Place on a baking sheet lined with parchment paper. Whisk egg yolk with cream and brush the dough. Prick dough several times with a fork. Bake in preheated oven at 200°C (gas: level 3-4, convection: 180°C) for 19 minutes.

5. 5.

   Carefully strain broth through a fine hair sieve or a sieve lined with muslin. Season with salt and pepper. Arrange beetroot strips on soup plates and pour hot bouillon over them. Serve the pirozhki extra alongside.