“Every borsch dreams of becoming a pirozhok,” says a neon sign on the wall of Borsch Cafe in St. Petersburg. It seems that its founder, Anatoly Bordiyan, who himself is nicknamed ‘Borsch’ because he’s a chef and food blogger – has followed the same principle. And so, he decided to turn this favorite Russian soup into street food that people can take with them.
Press Service
“The idea of creating borsch in a pirozhok came to me because of my desire to reinvent the concept of homemade food, which we have known and loved since childhood,” said Anatoly Bordiyan in a conversation with RB. “Now, borsch is available in a to-go format – you can take it with you to work, to school or university, or even in a car. And that’s very convenient.”
On the Borsch Cafe menu (two locations have already opened in St. Petersburg and one in Moscow), not only has borsch transformed from a classic soup into a crusty pirozhok that you can sink your teeth into, but shchi and solyanka also followed suit. The bowl and a spoon are in the past, and now the solids are served inside of a pirozhok and the stock – provided separately in a glass – is called ‘nectar’ here.
Press Service
If you really want to try this innovative borsch-pirozhki dish but don’t have the opportunity to visit Borsch Cafe in St. Petersburg, then you can prepare something similar by yourself. Here are the short instructions.
‘Borsch in a pirozhok’
Press Service
- Prepare a rich borsch with meat and vegetables.
- Strain the solids through a strainer.
- Cut the puff pastry into rectangles (approximately 5 x 10 centimeters).
- Put approximately a tablespoon of borsch solids onto a pastry rectangle, then cover with another layer of pastry and finally pinch it sealed.
- Next, deep-fry the pirozhki.
- At the very end, your stuffed pirozhok and borsch stock in a glass are served separately.
READ MORE:Traditional borsch snacks and pastries (RECIPES)
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