Kulebyaka from unleavened dough. Kulebyaka - step by step recipes for making dough and fillings with photos

In Russia they said that the hut is red with pies. And the favorite type of pie among the Russian people has always been kulebyaka. This pie was prepared both in the peasant's hut and in the boyars' chambers.

Kulebyaka - Russian national pie

Kulebyaka is a national dish of Russian cuisine, a type of closed pie with a complex filling. The complexity of the filling lies in the fact that several of its types are used. They are separated by ordinary pancakes so that the filling does not mix. When cutting the kulebyaka, all its layers are clearly visible.

Today, your attention is invited to kulebyaka, a step-by-step recipe for which with various fillings is given in the article.

Features of cooking kulebyaki

For baking kulebyaki, yeast dough is used, cooked on sourdough. But this cake can also be made from unleavened or puff pastry. To separate the fillings, thin unleavened pancakes are baked. The most important thing: kulebyaka is a pie, the main weight of which is the filling. Usually, from 2 to 4 types of minced meat are used in this capacity. The most popular types of this pie are kulebyaka with fish, with meat filling, with stewed cabbage, with egg and rice, with mushroom filling.

How to put the stuffing

There are various ways of laying the filling: in the form of tiers or corners. The tiered method is the easiest: first, one layer of minced meat is laid out, which is covered with a pancake, then the second layer, and so on. Angle laying: one type of filling is laid out at an angle, in the form of a wedge, and separated from the other diagonally.

Kulebyak today

Kulebyaka is a type of pastry that can be served as a main course, as an appetizer or instead of bread for first courses. In appearance, it resembles a wide loaf - it has the same oblong shape.

Modern housewives prefer to bake a simple kulebyaka with one type of filling, mistakenly believing that a kulebyaka with several tiers is difficult to prepare. One of the proposed recipes is a meat kulebyaka, which consists of 3 tiers. You can easily cook it, it does not require much effort and time.

Recipe for kulebyaki with cabbage

Kulebyaka with cabbage is one of the most favorite types of homemade pastries. Products for its preparation can be found in every kitchen.

Ingredients for yeast dough:

Wheat flour - 3 full cups.
Medium fat milk - 1 full cup.
Raw pressed yeast - 30 g.
Butter - 30 g.
Chicken eggs - 2 pcs.
Sugar - 3 dessert spoons.
Salt - 1 dessert spoon.
Egg yolk - 1 pc.

Filling Ingredients:

Cabbage is a small fork.
Red sweet pepper - 1 pc.
Onion - 2 pcs.
Chicken eggs - 3 pcs.
Salt - to taste.
Sugar sand - 1 tbsp. l.
Vegetable oil - 6 dessert spoons.

So, the kulebyaka is prepared step by step as follows:

First you need to prepare a dough for the dough: dilute the yeast in warmed milk.
Stir the eggs with sugar, pour in the milk-yeast mixture and salt.
Add the sifted flour to the prepared mass, mix in the melted butter. Knead the dough, cover with a film or a clean towel on top, leave to rise warm for 50 minutes. After half an hour, knead the risen dough.
Prepare the filling: remove the husk from the onion, wash it and chop it.
Chop the cabbage, cut the red pepper into strips.
Pour sunflower oil into a preheated stewpan and sweat the onion in it until golden brown, add cabbage and pepper and simmer until half cooked.
Boil the eggs, cool, peel and cut into cubes.
Add salt, sugar, chopped eggs to the stewed cabbage and mix.
Pinch off a small piece of dough to decorate the kulebyaki. Roll out the dough with a very thickness of 7 mm and put the filling on top. Pinch the edges, giving the kulebyaka an oval shape. From above, decorate with pieces of dough in the form of leaves, flowers, fish, and grease the upper part of the pie with yolk.
Transfer the kulebyaku to a baking sheet with oiled paper and bake at a temperature of 180 ºС. After 45 minutes, the kulebyaka will be ready.

Meat pie will be appreciated by men - it is very satisfying and quite capable of replacing one of the meals. Since a real kulebyaka should have several fillings, in this recipe the meat filling will coexist with chicken and mushroom. The meat filling also goes well with potatoes and rice.

To knead the dough, you will need:

Fresh pressed yeast - 30g.
Milk - 1 cup.
Flour - 3 cups.
Chicken eggs - 2 pcs.
Butter - 2 dessert spoons.
Yolk - from 1 egg.
Salt - a pinch.
Sugar - 1 dessert spoon.

For the fillings you will need:

Minced beef - 330 g.
Chicken fillet - 330 g.
White mushrooms - 330 g.
Cream - 160 ml.
Ready broth - half a glass.
Onion - 2 pcs.
Vegetable oil - for frying fillings.
Pepper - to taste.
Any greens - half a bunch.
Salt - to taste.

The dough is prepared in 5 minutes: add sugar to the yeast and rub with a fork until completely softened and a liquid dough is formed. Pour warmed milk into the sifted flour, add 2 eggs, dough and butter. Knead the dough, adding flour if necessary, so that it stops sticking to your hands. Remove the dough in a warm place for proofing for about half an hour.

Make 6 savory pancakes according to your favorite recipe. They are needed to separate the fillings in the pie.

Filling preparation:

Meat filling. Chop the peeled onions and fry in a saucepan with vegetable oil. Pour minced meat, salt, pepper, chopped greens into the same place, add a little broth, which will add juiciness to the filling, and simmer until half cooked.
Chicken stuffing. Cut the chicken meat into equal pieces, sprinkle with pepper, salt and fry until half cooked. Then add a little cream and simmer until they evaporate.
Mushroom filling. Wash the mushrooms, cut into medium-sized pieces, transfer to a deep frying pan, salt and pepper to taste, simmer until half cooked. Pour in the cream and bring the filling to readiness.

We begin to form a kulebyaka. The dough must be cut into 2 halves, roll out a 7 mm thick rectangle on the table from one half, first pinch off a small piece of dough to decorate the pie. Place the rolled out dough onto a greased baking sheet.

Put 2 pancakes on the dough, then evenly distribute the meat filling, cover the top end-to-end with 2 pancakes. The mushroom filling is laid out as the next layer, again covered with pancakes. The last layer is chicken filling, which is also covered with 2 pancakes.

Roll out the rest of the dough and cover the kulebyaka with it, pinch the edges curly. Cut out any figures from a small piece of dough and stick them on the top of the pie, pierce the top of the pie with a knife or fork so that it does not swell during baking, and grease with a mixture of yolk and milk. Bake a 3-tiered kulebyaka in an oven preheated to 180ºС. After 25 minutes, the kulebyaka with meat will be ready to serve.

Not only with fish, but also with an egg

Many foreigners believe that kulebyaka is a Russian fish pie, mostly stuffed with salmon. In Russian restaurants abroad, they mainly serve just such a variety of it. Therefore, having arrived in Russia, they are surprised at the variety of types of kulebyaka and the richness of its filling.

Another type of this multi-layered pie is egg pie. As a rule, such a filling is prepared from boiled rice and boiled eggs, which are finely chopped with fresh herbs.

To prepare fish pies, prepare yeast dough according to one of the recipes above, and also bake 6 pancakes. The principle of cooking kulebyaki with fish is the same as that of meat kulebyaki.

For the filling, use the following ingredients:

Salmon - 550 g.
White mushrooms - 250 g.
Rice - half a cup.
Bulbs - 2 pcs.
Fine salt - 2 dessert spoons.
Any vegetable oil - for frying fish and mushrooms.

To prepare a three-layer pie, you need:

Fry the fish fillet until tender. You can replace fresh fish with canned salmon in its own juice.
Cut the washed mushrooms into small pieces, salt and fry them together with peeled chopped onions.
Cook rice in salted boiling water until tender.

Gather the pie and bake in a preheated oven at 180ºC for 20 minutes.

As you can see, cooking kulebyaka is not difficult at all. And it is much healthier and tastier than hot dogs!

While the dough rises and rises, we work on the filling. Boil the fillet with spices and salt.

When the meat is ready, do not rush to remove it from the broth. So that it does not become dry, and the chicken fillet sins with this, let it lie down in a spicy broth. Saute carrots grated on a medium grater and chopped onions in oil over low heat with the addition of a small amount of water.

We bring the vegetables to readiness. Don't forget to salt. If you notice that the carrot has absorbed all the oil and juice, add water.
We wash the dried apricots, pour boiling water over them and let them stand.

When the dough has grown, it has become soft, tender and lush, we collect the filling. Cut the fillet into pieces.

Cut the dried apricots into strips.

Mix with passerovka.

We spread the prepared mass in the middle of the dough layer.

Raise the edges and pinch them both in length and in width. You should get a closed rectangle. Leave it at room temperature for about 30 minutes. Then put the pie in a warm oven. Set it to 160 degrees first and let it grow a little more. Bake at 180 degrees until golden, about 30 minutes.

When kulebyaka appeared on the table of our great-grandfathers, a real holiday began. A delicious multi-layered pie was served with different fillings, and the dough was very, very thin, because in the kulebyak there is always more filling than dough. The word "kulebyachit" means to cook, sculpt, knead - in fact, this is what you will have to do during the cooking process. How to cook kulebyaka so that it looks like a dish once admired by N. V. Gogol, I. S. Turgenev, P. A. Vyazemsky and V. A. Gilyarovsky, who describes the 12-story kulebyaka served at the end of the XIX century in the Merchants' Club? Of course, we are unlikely to be able to reproduce this masterpiece at home, but we are quite capable of making a pie with two layers, albeit not like the famous classic pies.

All about the test for kulebyaki

The dough for this dish can be yeast, unleavened, shortbread or puff, but if you want to make a real pie, use yeast dough. Since the 12th century, kulebyaka was made only with yeast, until the French adapted this recipe to fit their traditions. European pastries turned out to be lighter, but the Russian kulebyaka has always remained out of competition - it is no coincidence that it was considered a symbol of Moscow and was handed over to honored guests at a meeting. You can find a recipe for sweet pastry kulebyaki, but such dishes are not traditional.

The dough can now be bought in the store, but it is best to knead it with your own hands, because homemade cakes always turn out more magnificent and tastier. The dough is put on milk or water, vegetable or butter, sugar, salt and eggs are added to it, which can be replaced with yolks. Usually, housewives let the dough rise twice and only then form a kulebyaka. The dough is kneaded quite steep, because it will have to hold several layers of filling during baking. At the same time, it is important not to overdo it with flour, otherwise the pie will turn out to be harsh.

Preparing the stuffing for kulebyaki

It is the complex filling that distinguishes the kulebyaka from other pies. Usually, several fillings are prepared, which are laid with unleavened pancakes during the preparation of the dish so that different types of minced meat do not mix with each other. There should be a lot of toppings, and it can be anything - meat, fish, vegetable or cereal, while one product is the main one, and the rest are secondary. The fillings with meat and rice, cabbage and eggs, buckwheat and mushrooms, fish, onions and cheese are very tasty. For sweet kulebyaki, they make a filling with berries, fruits, nuts, poppy seeds, honey and cottage cheese.

The general rule for the preparation of all types of filling for kulebyaki is that it must be brought to half-readiness, and better - to full readiness. Also, the filling should be well crushed to the state of pate, so that it turns out to be homogeneous. In this case, the kulebyaka will retain its shape even when cut, despite the variety of fillings.

Two ways to put the stuffing

Traditional - certainly oval, resembling a loaf in shape, since this shape facilitates cutting. But over time, the kulebyaka has other forms. At the same time, the dough is rolled out not too thin and not too thick, because it must be dense enough not to tear during baking.

The filling is placed on the pie in two ways - in tiers and corners. Tiered laying is when the filling lies in even layers, each of which is covered with thin pancakes. The corners are decorated a little differently - the first filling is laid out in a slide, while there is little filling from one edge of the pie, and the closer to the other edge, the more it is, and in the context it resembles a triangle. The filling is covered with pancakes, and in the next layer it is placed in the same way, but on the other hand, so that two layers of minced meat form a rectangle in the cut, after which the second layer is again covered with a layer of pancakes. In finished form, such a kulebyaka looks very picturesque - separate triangles are visible in it, which are called corners. Thus, in one serving of the pie, all the toppings are at once. I immediately recall Gogol's Pyotr Petrovich Petukh, who described the kulebyaka juicy and tasty: “In one corner, put sturgeon cheeks and screech, in the other run buckwheat porridge, and mushrooms with onions, and sweet milk, and brains ... "

We collect kulebyaka

There are two ways to form a kulebyaka. You can roll out a large layer of dough on a floured towel, and after laying out the filling, lift the side edges and pinch them at the top. After that, the towel is gently lifted, and the kulebyaka is laid seam down on the oiled sheet. The second method is that two rectangular layers of dough are rolled out, one of which is larger than the other. The first layer is placed on a baking sheet, the filling is placed on it and covered with a second layer of dough and pinched along the perimeter of the pie. Kulebyaka is decorated with dough figures and braids.

Proofing and baking

After 15 minutes of proofing, the top of the pie is smeared with yolk so that the pastry acquires a pleasant amber color. You should also pierce it in two or three places with a knife so that the top crust does not swell under the influence of high temperature, and the filling retains juiciness. Kulebyaka is baked at a temperature of 200–220 ° C for 40–45 minutes, making sure that it does not burn. If the cake is browned on one side, it should be turned over to the other, and if the top starts to darken, cover the cake with damp baking paper. To check the readiness, the pie is pierced with a wooden stick: if it remains dry, then it's time to turn off the oven. Kulebyaka should lie down a little under a towel so that the crust does not get stale in the air.

Secrets and subtleties of cooking kulebyaki

If the minced meat is too juicy, cover the bottom with pancakes so that the dough does not become wet during cooking. Instead of pancakes, you can lay a layer of boiled rice or buckwheat - they will absorb moisture and protect the crust of the dough from soaking. By the way, pancakes are used not only to separate the filling, but also for moisture insulation, thanks to which the minced meat does not lose its juiciness. If the stuffing, on the contrary, is a little dry, put pieces of ice in it - the ice will begin to melt in the oven, and the filling will not dry out.

You can make a kulebyaka in the form of a pig, however, for this, flour is additionally mixed into the dough for the ears, patch and tail so that they retain their shape during baking, and the eyes can be made from black peppercorns. All decorative elements are glued with an egg.

Kulebyaka with meat: a step by step recipe

Finally, it's time to cook the kulebyaka, and so that the first pancake does not turn out to be lumpy, let's take the simplest recipe with one filling. The dish will certainly turn out, and your loved ones will highly appreciate it!

Ingredients: wheat flour - 4 cups, milk - 1 cup, dry yeast - 12 g, butter - 3 tbsp. l., eggs - 2 pcs., sugar - 2 tbsp. l., salt - to taste, minced meat - 500 g, onion - 2 pcs.

Cooking method:

1. Dissolve yeast in warm milk.

2. Combine soft butter with eggs, sugar and salt and beat well with a blender.

3. Pour milk into the mass and stir well.

4. Mix the egg and milk mixture with flour and knead a soft dough.

5. Cover the dough with a towel and leave to rise for an hour.

6. Chop the onion and fry it in oil until golden brown.

7. Combine the onion with minced meat, salt and pepper to taste.

8. Roll out the risen dough in the form of an oval and put the filling in the middle along the entire length.

9. Lift the edges of the dough and pinch them well, making a pattern in the form of a diagonal lattice (or any other pattern you desire).

10. Transfer the pie to a greased baking sheet.

11. Lubricate the surface of the cake with yolk.

12. Bake for 40 minutes in the oven at 200°C.

13. Lubricate the finished pastry with butter, let it cool under a towel and serve with vegetable broth or borscht.

Kulebyaka with puff pastry fish

For this recipe, store-bought puff pastry and homemade puff pastry are suitable, if you have time to cook it - in any case, it will turn out very tasty. For the filling, fry the onion rings in oil, salt, pepper, squeeze the juice of one lemon and put 500 g of any fish fillet. Fry the minced meat until the fish is ready, and then drain off the excess liquid.

Divide the dough in half, with one part should be slightly larger, and roll them into oval cakes 0.5 cm thick. Put 2 tbsp on one cake. l. any chopped greens, cover it with fish stuffing on top, grease the fish layer with sour cream and sprinkle 2 tbsp. l. greenery. Cover the kulebyaka with the second layer of dough, make notches with a knife, decorate with cut-out figures from the dough and grease the pastries with yolk. Bake the kulebyaka for 30 minutes at 200°C until golden brown.

Kulebyaka can be an appetizer that is poured with melted butter or served with sour cream, mushroom, creamy, mustard sauce. Sometimes kulebyaka is the main course or addition to the first course - broth or soup, in this case it replaces bread. Sweet kulebyaka is usually served cold or hot for dessert. When you want to bake a pie, you can always find a recipe with a photo and a step-by-step recipe on the Eat at Home website. Prepare the simplest kulebyaka for dinner for your family and friends and enjoy the effect!

Kulebyaka is a large rectangular or square pie, very popular in the world. We offer to plunge into the history of the creation of this dish and describe several options for its preparation.

A bit of history and modernity

The name of this traditional pie is derived from the word "kulebyachit". In ancient Russian, it meant "to do with your own hands." Traditionally, vegetables, eggs, fish, mushrooms, porridge, meat of different varieties and their combination, as well as fruits and jams were traditionally used as fillings.

At the beginning of the last century in Moscow, the most popular was the multi-layered kulyabyaka. In order to avoid mixing the fillings, the levels were laid with unleavened pancakes. The pie turned out to be very tall, time-consuming to prepare, expensive and was served at large-scale feasts on very big holidays. But such a dish could feed a large number of people.

In modern cooking, kulebyaka is an uncomplicated open or with one or two types of filling. This dish has become quite commonplace. We offer several filling options.

for making kulebyaki

To begin with, let's dwell on how to make a good yeast dough for kulebyaki. It is necessary to sift four glasses of flour and mix with a pinch of salt. Dilute fifty grams of yeast in 0.5 liters of warm water (or milk), adding a large spoonful of sugar. After rising, pour the dough and a little vegetable oil into the flour and knead the dough for six to eight minutes. It should become very elastic.

Cover the dough and send to heat for forty minutes. Then knead and let rise again. Now you can cook.

Recipe for kulebyaki with cabbage and egg

According to the proposed recipe, a tasty and fairly simple dish is obtained. To prepare it, you need to make dough in advance. While it is coming up, let's get on with the filling. Chop the cabbage (five hundred grams) and simmer it until soft, but not mushy. At this time, boil three eggs, peel them and chop finely. Stir in chopped juicy green onions. Divide the dough into two unequal parts. From a smaller one, roll out a rectangular or oval layer and put it into a mold. Then distribute the filling and cover with a second layer of dough. Connect the edges, decorate with any details from the dough.

Kulebyaka with cabbage and egg should lie down a little under the towel and rise. Next, grease with yolk, make small holes with a skewer over the entire surface and bake. The cake will be delicious both warm and chilled.

Recipe for kulebyaki with meat and potatoes

You can use leftover mashed potatoes to make it. Make minced meat from any meat, mix it with chopped onions, salt and your favorite seasonings. Fry until cooked, cool and add chopped parsley. Mix all stuffing. Distribute on the rolled out layer of dough, retreating from the edges by two to three centimeters. Next, gently begin to roll it up.

Put the resulting roll with a seam on a baking sheet, grease with whipped yolk and bake at a temperature of 180 gr.

Festive pie recipe

To prepare the pie, you need to boil a pound of potatoes in their skins, peel them and chop them into rings of medium thickness. Boil two hundred grams of different types of meat (poultry, beef and pork) until cooked, cut into medium cubes and fry with onions, add a little broth at the end. Roll out the dough and put in a large form. Pour a little oil over it, make large sides, spread potatoes, meat and tomato circles evenly. The surface can be covered with dough pieces or left open and greased thickly with an egg. Kulebyaka with meat and potatoes will be ready in forty minutes.

Such a dish can become the main one on the festive table, because it is very beautiful.

Fish pie with potatoes

To prepare the pie, it is recommended to take two different types of fish, one of which should be fatty enough. For example, fresh salmon. First you need to chop the onion and grate a large carrot. Overcook vegetables with seasonings and set aside. Boil 200 grams of white and red fish. Select all the bones, chop with a fork and mix with the fry. peel and coarsely grate. Roll out the dough into a long layer. Spread the potatoes in an even layer on top, salt a little and add salt, then fish, be sure to salt and pepper it. Carefully roll the workpiece into a roll. Lay the pie seam side down and brush with the milk and yolk mixture. Bake as usual. It turns out very tasty fish kulebyaka with potatoes.

The recipe can be modified by adding some stewed green peas and broccoli to the filling.

In order to serve a quality dish, it is recommended to consider several recommendations.

First, it must be remembered that a delicious kulebyaka is a pie with a juicy filling. Therefore, it is not recommended to fry it strongly. The broth must be added to it during the final mixing. The filling may be a little mushy, but it should not spread.

Secondly, when preparing multi-layered kulebyaki, it is recommended to use the old and proven method. Cover each new filling with a layer of fatty pancakes. This will prevent mixing of the layers and their excessive overdrying.

Fourthly, to keep the finished dish tasty and fresh, it must be stored by covering it with a clean and thick towel.

Fifthly, it is recommended to grease the hot pie with a thick layer of butter. Thanks to this technique, the finished dish will have a beautiful lacquer color, and the dough will be saturated with a creamy aroma. Leave the cake under a thick towel for twenty minutes, then cut into pieces and serve.

Sixthly, puff pastry is often used in the preparation of kulebyak. The dish turns out delicious. But it cannot be called a kulebyaka, since according to the traditional recipe, yeast dough should be used.

Seventh, in a closed pie, it is imperative to make small holes over the entire surface with a skewer or fork before baking. Through them, excess steam and, accordingly, moisture will go outside without deforming the product.

Eighth, in the traditional Russian recipe, much attention was paid to decorating the finished pie. It is recommended to make different shapes on the surface (flowers, braids, leaves, birds, etc.).

Historically, kulebyaka is a cross between an appetizer and a "second". Therefore, it is served both separately, and as a launch, and as bread for borscht, soups, and saltwort.

The kulebyaka differs from the pie in its shape: the pie is usually made wide and flat, while the kulebyaka should be narrower and taller. In addition, sometimes kulebyaku is prepared with two or three different fillings, placing them in layers. Below are the most popular recipes for pie: pie with meat, pie with fish, pie with chicken, pie with cabbage, pie with mushrooms. And also given a recipe for making yeast dough for kulebyaki. In addition, a description of the preparation of kulebyaki from yeast dough is given. All recipes for making kulebyaki are given per kilogram of dough.

Yeast dough for kulebyaki

1 kilogram of flour;
2 glasses of milk;
3 eggs or 4-5 egg yolks;
half a glass of vegetable oil, a little more (can be replaced with butter - 100 grams);
50 grams of fresh yeast;
2 tablespoons of granulated sugar;
1 teaspoon of salt.

By the way, in this recipe, you can reduce the amount of milk by replacing it with carrot juice.

Sift flour 2 times. Sweeten the milk and heat a little in a saucepan. Then dilute the yeast in a small amount of milk, and add eggs or yolks, sugar, salt and dissolved yeast to the remaining milk. If you decide to knead the dough with juice, add that as well. To mix everything. Adding flour in small portions, knead a homogeneous and not very thick dough. Add vegetable or melted butter and mix the dough again. Properly cooked dough should lag behind the walls of the dish. Cover the dough with a towel and put in a warm place for about one to an hour and a half. Once the dough has risen, punch it down and let it rise again.

Cooking kulebyaki from yeast dough.

Prepare a towel and sprinkle some flour on it. Roll out the finished dough in a strip along the length of the baking sheet with a thickness of one centimeter, and put it on a towel. Lay the filling in a narrow strip in the middle of the dough, lift the edges of the dough and gently pinch them. Lifting the towel by the edges, carefully transfer the pie, seam down, to a greased baking sheet.

You can go the other way. Divide the dough into two equal parts, roll both parts into rectangular layers about one centimeter thick. Put one of the layers on a greased baking sheet, then put the filling on it in an even layer, cover with a second layer and pinch the layers around the entire perimeter. If the minced meat for kulebyaki turned out to be very juicy, it is better to put drier minced meat under the minced meat, for example, from rice or buckwheat. This is done so that the bottom crust of the pie on the inside does not turn out to be wet. Instead of cereals, you can put very thin pancakes cooked on water (such as thin pita bread) down.

Kulebyaka can be decorated with thin strips of dough, placing them across. After that, put the pie in a warm place for 15 minutes, then brush with egg. So that the kulebyaka does not swell during baking, make punctures in 2-3 places with a knife. Bake kulebyaka in the oven at a temperature of 200 - 220 degrees for 35-45 minutes. If one side is browned during baking, it is necessary to turn the sheet with the pie. If the kulebyaka starts to burn, cover it with damp baking paper. To find out if the kulebyaka is ready, you need to pierce the dough with a wooden toothpick or a splinter. If there is no dough on the stick, then the kulebyaka is ready. Remove the finished pie from the baking sheet and cover with a towel so that it cools down and retains a soft crust. Kulebyaka can be served with meat or chicken broth.

Kulebyaka with meat.

The composition of minced meat for kulebyaki with meat:

800 - 850 grams of meat;
3 eggs;
2 - 3 tablespoons of oil;

Boil eggs, finely chop. Skip raw meat through a meat grinder, fry it in a pan and pass through a meat grinder again. Peel the onion, finely chop and fry it in oil, then mix the minced meat, eggs and onions. Salt, add pepper, you can add finely chopped dill and parsley and mix everything well.

Minced meat for kulebyaki with meat can also be prepared from boiled meat, for this, pass the meat through a meat grinder, fry the onion, chop the eggs. Add minced meat to the onion, mix and fry for 3-4 minutes. Add eggs, mix well.

Kulebyaka with meat and rice.

Composition of minced meat for kulebyaki with meat and rice:

900 grams of meat;
3 eggs;
1/2 cup rice;
3 onions, you can 4 for lovers of dishes with onions;
2 - 3 tablespoons of oil;
ground black pepper (1/4 teaspoon), salt to taste.

Boil eggs. Minced meat for kulebyaki with meat and rice is prepared from boiled meat, for this, boil the meat in a small amount of water, pass through a meat grinder, fry the onion, chop the eggs. Add minced meat to the onion, mix and fry for 3-4 minutes. Add eggs, mix well. The filling is ready. How to cook kulebyaka is described above.

Kulebyaka with fresh and sauerkraut.

Composition of minced meat for kulebyaki with cabbage:

1.5 kilograms of fresh cabbage;
4 - 5 eggs;
2 - 3 tablespoons of ghee or butter;
1 teaspoon sugar, salt to taste.

Boil eggs, finely chop. Chop the cabbage for kulebyaki (preferably finely), removing large veins, scald, put in a colander, pour over with cold water, then squeeze the cabbage and transfer to a pan with melted butter. Fry the cabbage for 10-15 minutes with continuous stirring so that the cabbage does not burn. Then add eggs, salt and sugar to the cabbage and mix well.

Note: - if there are a lot of veins in the cabbage, then instead of scalding the cabbage can be boiled in boiling water for 1-2 minutes; in addition, margarine can be used instead of butter for frying cabbage.

Composition of minced meat for kulebyaki with sauerkraut and mushrooms:

1 kilogram of sauerkraut;
3 - 4 bulbs;
50 grams of dried mushrooms;
3-4 tablespoons of ghee or butter or fat;
pepper, salt to taste.

Boil the mushrooms and finely chop. Scald cabbage for kulebyaki with boiling water. If the cabbage is very acidic, rinse it with cold water beforehand. Finely chop the cabbage and place in a pan with melted butter. Cover the pot with a lid and simmer over medium heat until done. Finely chop the onion and fry in butter, then add the mushrooms, salt, pepper, mix and fry over low heat for 5 minutes. Then mix everything with cabbage. The stuffing for the pie is ready. How to cook kulebyaka is described above.

Kulebyaka with fresh and salted mushrooms.

Composition of minced meat for kulebyaki with mushrooms:

1 kilogram of mushrooms;
1/3 cup sour cream;
1 onion;
2 - 3 tablespoons of oil;
dill, parsley, salt to taste.

Peel, rinse and boil the mushrooms (water should only cover the mushrooms). Strain the boiled mushrooms, cut into slices and fry in oil. Onion is also finely chopped and fried. Then add sour cream, onions to the mushrooms, salt and simmer under the lid for 10-15 minutes on medium, and after boiling over low heat. Finely chop dill and parsley, mix with minced meat. Porcini mushrooms are best for kulebyaka with mushrooms, but you can cook kulebyaka with aspen mushrooms, young boletus and chanterelles.

Composition of minced meat for kulebyaki with salted mushrooms:

1 kilogram of salted mushrooms;
2 onions;
2 - 3 tablespoons of oil;
salt to taste.

Rinse salted mushrooms with cold water. If the mushrooms are very salty, they should be soaked for 2 hours in cold water, and then drained. Finely chop the mushrooms and fry in oil. Finely chop the onion, also fry and mix with mushrooms. Ready stuffing can be a little pepper.

The filling is ready. How to cook kulebyaka is described above.

Kulebyaka with fish.

Composition of minced meat for kulebyaki with fish:

800 grams of fish fillet (perch, pike, burbot);
1 onion;
2 - 3 tablespoons of oil;
dill, pepper, salt to taste.

Cut the fillet into small pieces, salt, pepper and fry in oil. Onion is also finely chopped and fried. Combine onion, fish, pepper, salt, add finely chopped dill. You can add finely chopped eggs to the prepared minced meat and mix everything well.

Composition of minced meat for kulebyaki with fish and rice:

400 grams of fish fillet (perch, pike, burbot);
¾ cup of rice;
1 onion (optional);
2 - 3 tablespoons of oil;
3-4 hard-boiled eggs (optional)
dill or parsley, pepper, salt to taste.

Cut the fillet into small pieces, salt, pepper and fry in oil. Then mix with boiled rice, add melted butter, finely chopped dill or parsley, pepper, salt and mix everything well. If onion is added, then it is also finely chopped, fried and combined with minced meat.

The filling is ready. How to cook kulebyaka is described above.

Kulebyaka with chicken.

Composition of minced meat for kulebyaki with chicken:

1 kilogram of chicken breasts;
3 onions;
3 medium sized carrots
2 - 3 tablespoons of oil;
3-4 hard-boiled eggs (optional)
salt to taste.

Boil chicken meat together with carrots and 1 onion in a small amount of water (the water should be 7-10 centimeters higher than the meat). For those who like more fatty meat, do not remove the skin. Finely chop the chicken meat. Finely chop the onion and sauté in oil, and preferably in chicken fat. Then add the onion to the chicken meat, you can also add finely chopped boiled carrots there, salt everything. Add coarsely grated eggs, mix well.

The filling is ready. How to cook kulebyaka is described above.

Strain the remaining broth, salt, pepper, sprinkle with finely chopped dill and serve kulebyaka and broth in cups to the table.