Bierocks and Leek Soup

Bierocks

Meat filling: Brown 1 lb. hamburger. Add 2-3 c. finely shredded cabbage and one thinly sliced large onion. Cook until cabbage is soft, adding a bit of water if needed. Set aside to cool.

Dough: Combine 2 T yeast, 2 T sugar, 1 tsp salt, ½ c flour, and 1 c warm water. Mix well and let rise for 15 minutes. Add 2 T sugar, 2 tsp salt, 1/3 c shortening or butter, 1/3 c powdered milk, 2 c flour, and 1 c warm water. Beat with mixer for 2 minutes. Add 3 – 3 ½ c flour to make soft dough. Knead until smooth & elastic. Cover and let rise 20 minutes.

To form bierocks: Roll ½ of dough out to about 1/8” thickness. Cut into circles with 4” cookie cutter. Place ¼ c filling in center of each circle. Apply small amount of water or milk around edges; top with another circle of dough and seal. Place on greased cookie sheet. Repeat with remaining dough. Let rise until light. Bake at 350 degrees (180 degrees centigrade) for about 25 minutes or until golden. Serve with hot chilli sauce.

Yield: about 16 bierocks

Leek Soup

Ingredients:

3 quarts chicken stock

1 ½ lbs fresh leeks, including green tops

1 ½ lbs potatoes

½ lb carrots

½ tsp marjoram

½ tsp rosemary

1 T dried parsley

salt & pepper to taste

Instructions: Bring chicken stock to a boil. Chop and add leeks, potatoes, and carrots. Simmer for 2 hours. Add seasonings. Simmer another 30 minutes. Puree quickly in blender. Pour into serving bowls. Top with croutons (if desired). Serves 6.