Kulebyaka, kurnik, rasstegai and other famous Russian pies. Let's learn to cook! Sour dough for making pies or pies
This wonderful book contains a whole collection of recipes for making everyone's favorite pastries. On its pages you will find both traditional recipes that our grandmothers used to bake, as well as more modern ones. Regardless of what type of baking you want to please your family, the result will be magnificent, and such an extensive selection will allow you to prepare a dish for every taste!
A series: Your home cook
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The given introductory fragment of the book Pies, kulebyaki, pies (S. P. Kashin, 2015) provided by our book partner - the company liters.
Pies, buns, pretzels, flatbreads, lavash
Rasstegai
Rasstegai are traditional pies in Russian cuisine. Let's turn to the authority of V. A. Gilyarovsky and see how he described these pies: “This is a round pie the size of a plate, stuffed with minced fish with velvet, and the middle is open, and in it, on a slice of sturgeon, lies a piece of burbot liver. The pie was served with a gravy boat of fish soup for free. The clever Pyotr Kirillich was the first to come up with the idea of “artistically” cutting such a pie. There is a fork in one hand, a knife in the other; a few waves of the hand, and in an instant the pie turned into dozens of thin slices, scattering from the central piece of liver to the thick ruddy edges of the pie, which retained its shape. This fashion spread throughout Moscow, but few people knew how to “artistically” cut pies as Pyotr Kirillich, except for Testov - Kuzma and Ivan Semenych. These were artists!
Among the variety of pies, we also came across oblong-shaped pies with an open middle and pinched edges. The dough for them was the usual yeast dough, like for pies, and the filling was most often fish, and not from ground fish, but directly in pieces, only the fish, of course, was suitable here, soft and without bones.
If the pies came with a meat filling, then on top (on the filling) you had to put a slice of boiled egg, if with mushroom - a whole cap of a mushroom fried in oil.
There were pies in the shape of a round cheesecake, large, 250 grams each - they were called Moscow, served hot as an independent second course, before serving, a little hot broth with chopped herbs was poured into the middle of the Moscow pies.
Moscow pies
Ingredients
For 4 pies: 100 g puff pastry, 40 g minced meat.
For 500 g puff pastry: 250 g flour and 1 tablespoon (for dusting), 1 tablespoon flour (for preparing fats), 100 g margarine, 1 egg, ½ cup water, ½ teaspoon salt, citric acid.
Cooking method
Minced meat is made from fish, meat or mushrooms, fried with onions, salt and pepper.
Preparation of puff pastry: pour cold water into a saucepan, add citric acid, egg, salt, flour and knead the dough. Knead for 15–20 minutes until smooth. Then place the dough on a sprinkled table and leave for 20–30 minutes for the proteins to swell. Preparing fats: cut margarine into small pieces, put in a saucepan, add flour and stir. Place the mixture on the table, shape into rectangular flat pieces, 2 cm thick. Cool in the refrigerator to a temperature of 12–14 °C.
Layering the dough: roll out the dough into rectangular layers 30–60 cm long and 2–2 ½ cm thick (slightly thinner at the edges).
Place prepared margarine cakes (weighing approximately 130 g) in the middle. Connect the ends of the dough on both sides and pinch. Roll out the dough again, fold into four layers, roll out again, fold into four layers again and place in the refrigerator for 30–40 minutes. Then roll out again, fold into four layers and cool again. After this, roll out again, fold into four layers and cool again. The dough is ready for baking.
Roll out the layer 2 cm thick and cut out flat cakes with a glass. Place minced meat (meat, fish or mushroom) in the middle of the flatbreads, pinch the edges in a boat shape and apply a design.
Brush with egg and bake in the oven at 230–250°C.
Salmon pies
Ingredients
750 g flour, 5 g sugar, 10 g margarine, 15 g melange, 5 g yeast, 60 ml water, 30 g flour (for dusting), 800 g minced meat (any), 30 g melange (for lubrication), 50 g fat (for lubrication), salt.
Cooking method
Prepare the dough using the sponge method: add diluted and strained yeast and flour into warm milk or water (60–70% of the total liquid) and mix until smooth.
When the dough increases in volume by 2–2 ½ times and then begins to fall, pour in the rest of the liquid with salt and sugar dissolved in it, raw eggs or melange, mix well, add the remaining flour, knead, add melted fat and complete the kneading . Then the dough should be covered with gauze and left for 2–2 ½ hours to ferment. During fermentation, the dough should be kneaded once or twice.
Form balls, leave for 5-10 minutes and roll into round flat cakes, place minced meat in the middle; Pinch the edges with a string so that the middle of the pie remains open. Place the pies on a greased sheet, let rise, brush with melange and bake.
When serving pies with fish, put a slice of salted salmon, salmon or chum salmon on top. And when serving pies with meat, put a circle of hard-boiled egg on top of the minced meat.
Small pies with fish
Ingredients
For the test: 150 ml milk, 8 g yeast, 700 g flour, 2 eggs, 25 g margarine, 30 g butter, 40 g sugar, salt.
For minced meat: 700 g catfish or cod fillet, 25 g butter, a little rice (boiled), parsley or dill, pepper, salt.
Cooking method
Lightly heat 150 ml of milk, add 8 g of yeast and a pinch of sugar, stir. Add 200 g of flour and mix again. Place the dough in a warm place and cover with a towel on top. When it is ready, add salt to taste, 2 eggs, 25 g of margarine or butter and 30 g of granulated sugar. After stirring it all, pour in the rest of the flour (500 g). Knead the dough thoroughly and pour 30 g of melted butter into it.
While the dough is rising, prepare minced fish from 700 g of any fish fillet. Cut the fillet into pieces, put in a saucepan, add 25 g of butter, pour in a little water or broth, add salt and pepper to taste and, covering the saucepan with a lid, put on low heat. Stir occasionally.
When the fish is ready, mix it with pre-boiled rice (adding butter to it), parsley or dill, salt and pepper. Let the minced meat cool, and then use a spoon to place it in the middle of the rolled out dough flatbreads (as is usually done for pies). When fastening the edges of the dough, leave a small hole in the middle (when serving hot pies on the table, you can put a piece of butter or caviar in the hole).
Before baking, brush the pies with egg yolk diluted with water.
The oven temperature should not exceed 200 °C.
Fish pies (lenten or fast)
Ingredients
For the test: 600–800 g flour, 3 tablespoons vegetable oil, yeast, salt.
For minced meat: 500–600 g pike, 400 g salmon, 100 ml vegetable oil, parsley, nutmeg, pepper, salt.
Cooking method
Remove bones from 500–600 g of pike pulp, finely chop, fry in ⅓ cup of vegetable oil, add salt, pepper, nutmeg, chopped parsley, stir, cut 400 g of salmon into slices. Prepare lean dough with yeast, roll out into circles, put a little minced meat, then a slice of salmon, top with more minced meat, pinch so that the middle remains open, then bake in the oven.
Pike pies
Ingredients
For the test: 400 g flour, 3 tablespoons butter, 25–30 g yeast, 2 eggs, 1 ¼ cups milk.
For minced meat: 300 g salmon, 2-3 pinches of ground black pepper, 1 tablespoon of crushed crackers, salt.
Cooking method
Dissolve the yeast in warm milk, add flour and knead the dough. Let it rise, then add 2 yolks, 3 tablespoons of butter and, after beating well, let the dough rise again. Finely chop the pike fillet and, after adding salt and pepper, fry it in oil.
Roll out the risen dough into a thin sheet and cut circles out of it using a glass or cup. Place minced pike on each circle, and a thin piece of salmon on top of it. Pinch the ends of the pies so that the middle remains open. Place the prepared pies on a greased baking sheet and let them rest for 10–15 minutes. Then brush each pie with egg and sprinkle with breadcrumbs. The pies should be baked in an oven heated to a temperature of 210–220 °C.
In this recipe, pike and salmon can be replaced with other fish. Thus, good minced meat is obtained from sea bass, cod, catfish (except sea), pike perch, and carp. A hole is left in the top of these pies so that broth can be poured into it during lunch. Pies are served with fish soup and meat broth.
Pie with herring
Ingredients
For the test: 3 tablespoons butter, 25–30 g yeast, 1 ¼ cups milk, 400 g flour, 3 onions, a few pinches of ground black pepper.
For minced meat: 5 Iwashi herrings, 1 egg, 1 tablespoon of crackers.
Cooking method
Dissolve the yeast in warm milk, add flour and knead the dough. Let it rise, then add 2 yolks, 3 tablespoons of butter and, after beating well, let the dough rise again.
For minced meat: fry finely chopped onion in oil with a piece of herring. Place the cooled minced meat into dough circles. Cover each circle with filling with another similar circle and pinch the edges tightly. Make a slit in the top center of the pie.
Moscow rasstegai with meat and egg
Ingredients
For minced meat: 800 g of meat (any kind), 3 tablespoons of margarine, 5 eggs (hard-boiled), ground black pepper.
Cooking method
Prepare regular sour dough.
Cut the meat into small pieces and pass through a meat grinder or chop with a knife.
Place the chopped meat on a baking sheet (or frying pan) greased with margarine, simmer a little, then pass through a meat grinder a second time (or chop), add salt, pepper, and chopped eggs. Form the dough into balls weighing about 150 g each and let them rise for 8-10 minutes. Roll out these balls into round cakes, put the filling (70–80 g) on them and pinch the edges, leaving the middle open.
Place the formed pies on a baking sheet greased with margarine and leave for 10–15 minutes. Bake pies at a temperature of 210–220 °C. After baking, grease the pies with butter.
Pie with mushrooms and rice
Ingredients
200 g of mushrooms (any, dried), 1 onion, 2-3 tablespoons of margarine, 100 g of rice, ground black pepper, salt.
Cooking method
Dissolve the yeast in warm milk, add flour and knead the dough. Let it rise, then add 2 yolks, 2 tablespoons of butter and, after beating well, let the dough rise again.
Form the dough into balls weighing about 150 g each and let them rise for 8-10 minutes.
To prepare the filling: boil the mushrooms, drain in a colander, rinse thoroughly, mince or chop. Finely chop the onion and fry along with the mushrooms for 5-7 minutes.
Cool the fried mushrooms with onions, mix with boiled fluffy rice, add salt and pepper. The filling is ready.
Roll out the balls of dough into round cakes, put the filling (70–80 g) on them and pinch the edges, leaving the middle open.
Place the formed pies on a baking sheet greased with margarine and leave for 10–15 minutes. Bake pies at a temperature of 210–220 °C.
After baking, grease the pies with butter.
Moscow-style pie with vyaziga and sturgeon head
For this pie, make a rather thick dough with boiled milk (warm), and take 1 glass of milk and 10 g of yeast per 200 g of flour.
Place the flour in a sponge jar. Dissolve the yeast in a small amount of warm water and pour into the flour without stirring; then pour in warm milk and stir thoroughly, beat and let rise. When the dough rises, add 1 teaspoon of salt, add another 200 g of flour and pour in ½ glass of also warm milk, in which dissolve ½ teaspoon of baking soda so that the dough is bubbly, and let it rise one more time.
Prepare minced meat from rice, elm, sturgeon or stellate sturgeon cartilage, onions and sturgeon meat. Elm for minced meat must first be soaked in cold water until it swells, then drain this water, add cold water again and cook in a saucepan, covered, first over high heat. As soon as the water boils, cook over low heat until done, that is, until the elm is so soft that it breaks when pressed with a fingernail; After this, drain the water and finely chop the elm or pass through a meat grinder.
Rice is taken in half the amount of taken vyazigi, boiled, doused with cold water so that it is crumbly, and seasoned with vegetable oil; The onion is also taken in half of the taken vyaziga and stewed; The head cartilage is boiled until soft and also passed separately through a meat grinder or chopped finely. You can take freshly salted sturgeon and boil it until soft.
When the dough has risen a second time, divide it into the desired pieces so that when rolled out the size is approximately the size of a tea saucer, and put minced meat on each piece in the following order: in the middle of each circle put the first row of rice, then a row of stewed chopped onions, then a row of cartilage , then a row of elm and on top – slices of teshka. Having laid the minced meat in this way, pinch each circle like a cheesecake, leaving the middle open. Coat the dough of each pie with milk, put a piece with a teaspoon of butter on each open center or pour in vegetable oil, place on a baking sheet greased with butter and sprinkled with flour.
You should always place a baking sheet with pies in a hot oven, since in a cold oven the dough becomes liquid.
Short pie
The dough is taken as for cheesecakes or even sour dough with yeast, to which a little baking powder is added before preparing the pies themselves, which makes the dough remarkably fluffy. Roll out the dough not very thick, the size of a tea saucer, put minced meat on it, and on top - chopped pieces of salmon, salmon, beluga or sturgeon, pinch around, leaving the middle open, like cheesecakes, grease with oil and put in the oven. Make minced meat from raw meat, fried onions, pepper, salt, and put hard-boiled eggs cut into slices on the minced meat, brush with butter and bake. Served with pure meat broths.
Moscow pies with meat
Ingredients
For minced meat: 1 kg of meat (boneless), 2–3 onions, 1–2 carrots, 50 g butter or margarine, 1 egg, herbs (any), pepper, salt.
Cooking method
Prepare the yeast dough using the sponge method, divide into balls weighing 200–250 g, let rest for 5–10 minutes and roll into round cakes.
To prepare minced meat, pass the meat through a meat grinder and fry, stirring, until cooked. Separately, fry the onion until creamy, mix with the meat and mince again. Add finely chopped carrots, herbs, salt, pepper and mix.
Place minced meat in the middle of each flatbread and pinch the edges with a string so that the middle remains open.
Then place on a greased baking sheet, let stand, brush with egg and bake in the oven at 230–240 °C for 8–10 minutes.
Rastegi pies with fresh herring
Ingredients
3 kg of rich yeast dough.
For filling: 6–8 herrings, 6–12 onions, 1–2 tablespoons sunflower seeds, 1 egg (for greasing).
Cooking method
Mix 6-12 pieces of chopped onions with 1-2 tablespoons of sunflower oil. Prepare the dough as in the previous recipe, roll out into circles, fill with minced onion, put two pieces of herring cut in half, cover with the dough so that the middle of the pie is open. Brush with egg and bake in the oven.
You can use 6-8 pieces of salted herring soaked in milk.
Suzdal rasstegai with fish
Ingredients
3 kg of rich yeast dough.
For minced meat: 1 kg of fish fillet (any kind), 2 tablespoons of rice, 3-4 eggs (hard-boiled), 1 egg (raw), 50 g of butter or margarine, 2-3 onions, pepper, salt.
Cooking method
Prepare the yeast dough in a sponge manner and make balls weighing 100–150 g from it. Let the dough rise for 5–10 minutes and roll into round cakes.
Prepare minced meat. Pass half a fish fillet (preferably sturgeon) through a meat grinder, add fried onions, finely chopped eggs, boiled rice, mix everything, add salt and pepper.
Cut the remaining fillet into small oblong pieces.
Place minced meat and pieces of fish in the middle of the flatbreads. Pinch the edges of the dough so that the middle remains open. Place the prepared pies on a greased baking sheet, let stand, brush with egg and bake in the oven at 230–240 °C.
Pie or pies with meat
Ingredients
1 kg sour yeast dough.
For minced meat: 400 g meat (any), 5 onions, 3 eggs, 1 tablespoon butter, pepper, salt.
Cooking method
Take the sour yeast dough and roll it out the size of a large saucer. Place minced meat on it. Pinch the flatbreads together like cheesecakes, brush with butter and place in the oven. Make minced meat from raw meat, fried with onion, pepper, salt, put pieces of salmon, salmon, beluga or sturgeon on the minced meat, top with hard-boiled eggs cut into circles, brush with butter and bake.
These pies are served with beef broth.
Cheesecakes
Cheesecakes are a national pastry product of ancient Slavic and Russian cuisine. Vatrushki is Russian pizza. They look like round pies, open at the top and pinched only at the edges, filled, as a rule, with cottage cheese and less often with jam or marmalade. The name comes from the word “vatra” - hearth, fire - which has the same meaning in most Slavic languages - Ukrainian, Polish, Czech, Serbian, Croatian, Bulgarian and even Romanian and Albanian, which indicates the extreme antiquity of this term. Therefore, it is no coincidence that our cheesecake has a round shape and a sun-shaped appearance (ringed circle). This symbolizes home fire (fire protected by the hearth, fire inside the hearth), tamed, curbed by man. It is interesting that the great Russian writer N.V. Gogol wrote the word “cheesecake” with the letter “o”, believing that it comes from the verb “to rub, rub in” (and from an inversion of the word “cottage cheese” - “rub the cottage cheese into the cheesecake”) and that the common people are mistaken in pronouncing this word with an “a”, and have persistently tried to “correct” the spelling. As linguists have shown, in this case it was the great writer who was wrong.
In the old days, cheesecakes were made from a mixture of wheat and rye flour, and now from premium quality wheat flour. Sometimes cheesecakes are made unsweetened and a small amount of fried onion is added to the cottage cheese. In the second case, cheesecakes are made sweet for tea, and the dough is slightly sweetened.
The dough for cheesecakes should be light, not stiff, yeasty, rich, but it can also be flaky (for sweet cheesecakes). The cottage cheese for cheesecakes is squeezed out as for dumplings, mixed with a raw egg or only with yolks and slightly sweetened if the cheesecakes are intended not for soup, but for tea.
Before placing in the oven, the cheesecakes are coated with melange (a mixture of yolk and butter) so that after baking they acquire a ruddy, beautiful, glossy appearance. Cheesecakes are baked quite quickly, and their overall preparation is not difficult.
After baking, the cheesecakes should not be placed on a dish, otherwise they will sweat, but on a wooden board, coated with melted butter, covered with a linen towel or coarse cloth and allowed to “rest” for 10–15 minutes, after which they can be eaten. Only after all these operations will the cheesecakes acquire a real cheesecake taste.
Cheesecakes made from unleavened dough
Ingredients
For the test: 900 g flour, 100 g butter, 4 eggs, 60 g sugar, 10 g soda, 10 g salt, 10 g citric acid, 400 ml water, 1 egg (for greasing cheesecakes), 10 ml refined vegetable oil (for greasing sheets ).
For filling: 800 g cottage cheese (fat), 2 eggs, 100 g sugar, raisins, vanillin.
Cooking method
Roll out the unleavened dough into an even layer up to 5 mm thick and cut out circles from it; Pinch the edges of the circles. Place the pinched circles on a pie sheet so that they are at a distance of 1 ½ -2 cm from one another; After this, pierce the middle of the circles with a fork and fill with jam or curd filling, brush with egg (for a cheesecake with jam, grease only the dough, and with cottage cheese - the entire surface of the product) and bake.
Flat cheesecake with cottage cheese
Ingredients
For filling: 400 g cottage cheese, 1 tablespoon sour cream, ¼ tablespoon butter, ½ tablespoon sugar, 2 eggs.
Cooking method
Take the yeast dough, roll it out thinly, cut into circles. Place cottage cheese in the middle of the circle, pinch the dough in a fan shape, leaving the filling exposed. Brush the cheesecakes with beaten egg, prick the cottage cheese with a fork and place in the oven for 15 minutes.
Served with borscht and green cabbage soup (made from sorrel, spinach, quinoa, nettle).
Lush cheesecake with cottage cheese
Ingredients
700 g flour, 50 g sugar, 40 g table margarine, 40 g melange, 10 g salt, 20 g yeast, 500 g cottage cheese, 20 g flour (for dusting), 15 g refined vegetable oil (for lubricating sheets), 30 g melange (for lubricating products).
Cooking method
From the dough prepared using the sponge method, form into balls weighing approximately 60 g, place them seam side down on a sheet greased with oil, allow for partial proofing and use a wooden pestle with a diameter of 5 cm to make indentations into which to release the cottage cheese filling from a pastry bag. After the cheesecakes have completely risen, brush them with eggs and bake at 230–240 °C.
Cheesecake with meat
Ingredients
For the test: 1 kg flour, 400 ml water or milk, 25 g sugar, 25 g salt, 25 g yeast.
For minced meat: 1 kg beef (fat), 200 g onions, 200 ml water, 200 ml vegetable oil (for frying), pepper.
Cooking method
Prepare yeast dough. To prepare minced meat, grind the meat and onions through a meat grinder, add salt, pepper, water and mix well. Roll out the dough into a flat cake, place the minced meat in the middle and pinch the edges of the dough, as for cheesecakes. Place the products in a frying pan with well-heated vegetable oil, minced side down, and after frying, turn them over to the other side.
Cheesecake with mashed potatoes
Ingredients
For the test: 1 kg flour, 100 g table margarine, 500 ml milk, 25 g sugar, 25 g salt, 20 g yeast.
For minced meat: 400 g potatoes, 100 ml milk, 40 g salt, 150 ml vegetable oil (for lubricating products).
Cooking method
Roll out the yeast dough into round buns weighing about 60 g, which, after a short proofing on the table, roll out into round cakes with a diameter of 10 cm, place on a baking sheet, greased with oil, and after 10-15 minutes make a depression in the dough with a wide pestle, 9 cm in diameter, into which to release mashed potatoes from a pastry bag.
Let it rise completely, grease with vegetable oil and bake at 200–230 °C.
Cheesecake with carrots
Ingredients
For the test: 1 kg flour, 100 g margarine, 400 ml water, 80 g sugar, 20 g salt, 40 g yeast, 1 egg.
For minced meat: 700 g carrots, 100 g sugar, 5 g lemon zest, 3 eggs, 200 g sour cream, 60 g sugar.
Cooking method
Prepare yeast dough using a sponge method and shape it into a cheesecake, fill it with minced carrots, brush with egg and bake.
Add sugar, lemon zest, salt, raw eggs, sour cream, flour to the minced meat and mix everything thoroughly.
Kulebyaki
A prominent theorist of Russian cooking, V. Pokhlebkin, characterizes this traditional Russian dish as “a closed meat, fish or mushroom pie in the form of a loaf. With this form of kulebyaki, all layers are well baked, it is convenient to cut into portions.
Kulebyaki dough - yeast, rich, on dough (minimum 40 g of yeast per 1 kg of dough) - after baking it must be strong enough to withstand a large layer (or layers) of filling. Therefore, you should not mix it with milk. In addition, between the layers of filling there should be pancake spacers, prepared in advance and inserted into the kulebyaka before baking. The filling is always complex, based on one product - meat, fish, mushrooms, cabbage, to which other components are added - rice, hard-boiled eggs, onions.
The most common fillings are meat and rice with chopped eggs and onions; fresh cabbage, fried with hard-boiled eggs, onions and mushrooms; buckwheat porridge with onions and red fish; fish with rice and onions."
It differs from a kulebyaka pie precisely in its shape: it should be narrower and taller, while the pie is usually made wide and flat. In addition, kulebyaka is prepared with two or three different fillings, arranging them in layers, for example: a layer of boiled rice, then a layer of minced meat and, finally, a layer of hard-boiled eggs, cut into slices.
But Gilyarovsky’s hero Lenechka was “the inventor of a twelve-tiered kulebyaka, each layer with its own filling; and meat, and different fish, and fresh mushrooms, and chickens, and game of all varieties. This kulebyaka was prepared only at the Merchant Club and Testov’s, and it was ordered 24 hours in advance.” The writer also talked about the “Baydakovsky pie” - a huge kulebyak filled with twelve tiers, which contained everything from a layer of burbot liver to a layer of bone marrow in black butter.
To ensure that the bottom layer of dough on the inside of the finished kulebyak does not turn out wet, less wet minced meat, such as rice or crumbly porridge, is placed on the dough, and moist and juicy minced meat or fish is placed on top.
The fillings for these pies are always chopped with a large kitchen knife, and not ground in meat grinders and especially in food processors.
Kulebyaka “according to all the rules”
Ingredients
1 kg flour, 1 ¾ cups milk, 50 g yeast, 100–125 g butter, 4–5 yolks, 2 tablespoons sugar, 1 teaspoon salt.
Cooking method
Dough prepared using the sponge or straight method, but steeper and richer than usual, roll out into a strip along the length of a baking sheet or sheet (1 cm thick and 20 cm wide), place on a towel, lightly sprinkled with flour, place the entire dough in the middle fill a length of it with a narrow strip of filling, lift the edges of the dough, connect them and pinch; then, lifting the towel by the edges, carefully place the pie, seam side down, onto a greased baking sheet. Kulebyaka can be decorated with thin strips of dough, placing them crosswise at a certain distance from one another. In order for the strips of dough to stick better to the kulebyak, the ends and middle of them on the bottom side need to be greased with egg. After this, put the kulebyaka in a warm place, let it rise a little, and then brush with egg, make punctures in two or three places with a knife to allow steam to escape during baking and place in a hot oven. The kulebyak is baked for 35–45 minutes. If during baking only one end of the kulebyak is browned, then it must be turned with the other end, and if it starts to burn on top, cover it with damp paper.
To find out if the kulebyaka is ready, you need to pierce the dough with a splinter, and if there is no dough on the splinter taken out of the kulebyaka and it is dry, then the kulebyaka is ready. Remove the kulebyaka from the baking sheet, cover with a towel so that while it cools, it retains a soft crust. Kulebyaku can be served with meat or chicken broth.
Big kulebyaka in old Russian style
Ingredients For the dough: 1.2 kg flour, 400 g butter, 6 eggs, 2 glasses of milk, 10–15 g yeast (dry), 1 pinch of salt.
For minced meat: 800 g fish (any fresh, boneless), 5 onions, 600 g butter, ½ cup chopped dill, 3 cups buckwheat, 3 eggs, 800 g salmon (dried).
Cooking method
Knead the dough with milk and yeast (see above for dough), let rise and add butter, eggs, salt, remaining flour and let rise again, and meanwhile prepare the filling: take some fresh boneless fish fillet , fry 5 onions in 200 g of oil, add ½ cup of chopped dill and chop everything well.
Separately, take 3 cups of buckwheat, grind with 2 raw eggs, dry and rub through a sieve.
Boil 0.7 liters of water and 400 g of oil; When the water boils, add the cereal and stir well, add salt and put in the oven for a short time to warm slightly, then mix with the minced fish.
Separately, prepare the salmon slices and make the kulebyaka like this: roll out the dough onto a metal round dish, leaving the edges just enough so that they can be closed and pinched at the top.
Place half the amount of minced meat in the middle of this dough, place salmon slices on it, put the rest of the minced meat on them, pinch, brush with egg, sprinkle with breadcrumbs and put in the oven.
When the pie is ready, remove it from the oven and cover it with a towel or napkin so that it becomes limp.
Kulebyaka with fresh cabbage and fish
Ingredients
1.2–1.3 kg of yeast dough.
For filling: 1 kg of cabbage (strong, dense, sugar head), 200 g of butter, 6 eggs (hard-boiled), 1 kg of fish (any kind), pepper, salt.
For frying fish: 50–60 g butter, 1 egg (for greasing).
Cooking method
Peel the cabbage from the top leaves, cut out the stalk, rinse with water, chop finely, add salt, let stand until the juice is released, squeeze out the juice with your hands. Fry the cabbage in butter over low heat, stirring frequently, then cool and mix with finely chopped eggs. Add salt and pepper.
Place half of this filling on the rolled out dough, on top of the filling - pieces of fried boneless fish, then put the cabbage filling again and, covering with dough, pinch the seam.
Place the kulebyak seam side down on a greased sheet, after proofing, prick the surface with a fork, brush with egg, bake at 180°C until done.
Serve the kulebyak as an appetizer.
Old Russian kulebyaka with cabbage and carrots Preparation of the dough. Dissolve yeast in warm boiled water, add melted butter, add eggs and flour mixed with salt. Knead the dough. Place it in a warm place, cover with a clean napkin. When the dough has risen, roll it out into a rectangle 1 ½ -2 cm thick. Place half of the prepared filling in the middle, then a layer of pre-prepared pancakes and the rest of the filling on top. Having previously brushed the edges with egg, pinch them with a neat seam in the middle. Place the kulebyaka on a greased baking sheet, seam side down, and place in a warm place for half an hour. Then brush the pie with egg and bake in a hot oven at 230–250 °C until golden brown. If during baking one end of the kulebyaki turns brown, then it should be turned over at the other end, and if it starts to burn on top, cover it with damp paper.
The finished kulebyaka should be covered with a towel so that it retains a soft crust.
Preparing the filling. Peel the cabbage from the top leaves, rinse and finely chop. Peel the carrots, rinse, grate on a coarse grater. Place cabbage and carrots in a frying pan and simmer in vegetable oil until soft.
Add finely chopped hard-boiled eggs, chopped herbs, salt and pepper to the cooled mass. Mix everything thoroughly.
Kulebyaka with elm and fish
Ingredients
1.2–1.3 kg of yeast dough.
For filling: 100 g elm, 500 g fish fillet (any), 6 eggs, 1 tablespoon butter, 1 onion, pepper, salt.
Cooking method
This pie is also made from puff pastry.
To make the filling, soak 100 g of ellipse overnight, boil it until soft the next day, drain the water, cool, chop not very finely, put it in a saucepan, in which first dissolve a tablespoon of butter, add a handful of chopped onion and stir.
Separately clean the fish, preferably pike perch or tench, spread it out, remove the skin, remove the bones. Take 6 eggs, boil, chop, salt and sprinkle with pepper. When the filling is ready, roll out the dough lightly, place it in a deep frying pan, greased with oil, put first a row of ellipse, then fish, cut into pieces, then eggs, pour over the oil, cover with another circle of dough, pinch the edges, brush with egg or butter, sprinkle breadcrumbs and, if the pie is made from yeast dough, let it rise and place in a hot oven.
Kulebyaka with fish and egg
Ingredients
1.2–1.3 kg of yeast dough.
For filling: 0.8–1 kg of fish (sturgeon, beluga, eel, whitefish, pike perch, pike or even perch, without bones and skin), 5 eggs (hard-boiled), pepper, salt.
For frying fish: 150 g butter.
Cooking method
Take the fish, remove the flesh from the bones and skin, fry in butter, chop finely, cool, season with salt, pepper, mix with finely chopped eggs.
Roll out the dough 1 cm thick, put half of the chopped fish on it, on it - pieces of boneless fish fried in butter, seasoned with salt and ground black pepper, put the remaining half of the chopped fish on top of the pieces of fish, connect the opposite ends of the dough, carefully pinch the seam, Turn the pie seam side down and, giving it the shape of an oblong loaf, place on a greased baking sheet. Prick the surface with a fork, let it rise for 15–20 minutes, brush with egg and bake at 180°C until done. When the pie is browned, serve to the festive table accompanied by vodka.
When preparing the filling for kulebyaki, you should keep in mind that the fish must be well fried in butter. Boil only the eel (in salted water). Whitefish are placed in the pie raw, cleaned, gutted, and without bones.
Kulebyaka with fish, rice and egg
Ingredients
1.2–1.3 kg of yeast dough.
For filling: 200 g of rice, 100 g of butter, 1–1.2 kg of fish (any fish, cleaned of bones and skin), 5 eggs (hard-boiled), salt.
For frying fish: 50–60 g butter.
For lubrication: 1 yolk.
Cooking method
To prepare the kulebyaki, roll out the dough, put half of the rice filling, on top of the rice - pieces of fish fried in butter, sprinkle with chopped eggs, put the remaining half of the rice on top, connect the opposite ends of the dough, pinch the seam, turn the kulebyaka seam side down, place on a greased baking sheet butter, prick the surface with a fork, let it rise for 15–20 minutes, then brush the surface with yolk, bake at 180 °C until done.
Prepare the rice filling as follows: boil the rice until tender, rinse, drain, season with fine salt and butter, mix with finely chopped eggs.
Kulebyak from yeast dough
Ingredients For the dough: 300 g flour, 200 g table margarine, 25 g melange, 0.4 g citric acid, 120 ml water, salt.
For filling: 500 g from vyaziga; from eggs with onions; from fried meat with onions; from fresh mushrooms; from sauerkraut, etc., 10 g melange (for lubrication).
Cooking method
Roll out the yeast dough prepared using the sponge method into a layer 1 cm thick and cut into longitudinal strips 18–20 cm wide. Place the filling in the middle of the strip along its entire length, connect the edges of the dough and pinch, place the formed kulebyak on a sheet with the seam down and leave for proofing. Before baking, grease with melange and pierce in 2-3 places. Before serving, cut the kulebyak into 100–150 g portions and serve hot or cold.
Kulebyaka with fresh mushrooms
Ingredients
1.3 kg yeast dough.
For filling: 2 kg of porcini mushrooms (fresh), 100 g of butter, 2-3 tablespoons of sour cream, 2 tablespoons of dill or parsley, ground black pepper, salt.
Pancake dough for layering the filling: 2 tablespoons flour, 1 egg, ½ cup milk or water, 1 tablespoon vegetable oil, sugar on the tip of a knife, salt.
For lubrication: 1 yolk.
Cooking method
Roll out the dough into a rectangle approximately 0.8–0.9 cm thick. Place a layer of mushroom filling in the middle of the dough, a pancake on it, more mushroom filling, etc., the top layer is mushroom filling. Connect opposite ends of the dough and pinch. Prick the surface and sides of the kulebyaki with a fork, grease with yolk, and decorate with a binding of openwork narrow strips of thinly rolled dough, cut with a corrugated knife. Also grease the binding with yolk.
Prepare pancakes for layering the mushroom filling as follows: beat the egg until foamy, add milk, salt and sugar, add flour, pour in vegetable oil, knead the batter, from which bake 3 thin pancakes.
To prepare the filling, sort out fresh porcini mushrooms, rinse them, fry thoroughly in butter with sour cream until the sauce evaporates, season with salt and ground black pepper.
You can add 1-2 tablespoons of finely chopped dill or parsley to the filling.
Kulebyaku with fresh mushrooms is good served as an appetizer with vodka. Serve the kulebyak with a saucepan of sour cream.
Kulebyaka with salted mushrooms
Ingredients
160 g flour, 10 g sugar, 10 ml sunflower oil, 5 g yeast, ¼ egg, 35 g onions, 150 g mushrooms (any, salted).
Cooking method
Roll out the sour dough into a strip 18–20 cm wide and 1 cm thick. Place the filling of salted chopped mushrooms and onions in the middle of the strip. Bring the edges of the dough together and pinch.
Place the kulebyaka on a baking sheet, after proofing, brush with egg and bake.
Festive kulebyaka in Russian
Ingredients For the dough: 1–1.2 kg flour, 400 g butter, 2 cups milk, 6 eggs, 50 g yeast, salt.
For filling: 600–800 g fish (any fresh, boneless), 5 onions, 600 g butter, 2 eggs, 1 cup buckwheat, 800 g salmon or salmon, 2 tablespoons chopped dill.
For lubrication: 1 egg.
Cooking method
Mix half the flour and yeast diluted in milk, beat until bubbles appear, put in a warm place for fermentation. When the dough has risen, add salt, yolks, warm vegetable oil, mix thoroughly, add the remaining flour, lastly add the whites whipped into a stable foam, knead the dough and let it rise.
To prepare the filling, remove bones from fresh fish, fry in 200 g of butter with finely chopped onion, then add finely chopped dill, chop everything well. Grind the sorted buckwheat with raw eggs, scatter in a thin layer on a board and dry, grind the stuck together grains.
Boil 2 ½ cups of water and 400 g of butter. Place the dried cereal into boiling water, season with salt, stir well, put in the oven, covering the dish with a lid. When the cereal has melted, mix with minced fish.
Next, prepare the kulebyaka as follows: place the rolled out dough 1 cm thick on a large round metal dish or baking sheet, leaving the edges long enough so that you can connect them and pinch them. Place half of the filling in a heap in the middle of the dough, smooth it out, on top of the filling - sliced salmon, on top of it - the remaining filling, connect the opposite edges of the dough, carefully and beautifully pinch the seam, prick the surface and sides with a fork, brush with egg, sprinkle with breadcrumbs and bake until done. Cover the baked kulebyaka with a sheet of parchment or tracing paper and wrap it with a tablecloth.
Serve at the holiday table.
Decorating a festive kulebyaki
The kulebyaka is decorated in different ways. If, for example, kulebyak with meat or pork with potatoes, you can give the pie the shape of a pig. However, here you need to remember: in order for the kulebyaka to retain its shape well, the dough must be steeper, it must be kneaded with flour on the table. And so that the ears, snout and tail of the pig have a beautiful shape and retain it well after baking, you need to rub flour on the table into a lump of dough intended for these purposes. All elements of the dough are glued to the pie with an egg, and the surface must be smeared with yolk, then the crust will have a beautiful amber color. Using raisins or large peppercorns, you can make eyes for a pig. Kulebyaka is served with meat, mushroom, fish broth, fish soup, and also as an appetizer. Then the kulebyak is served with sour cream or sour cream sauce.
Kulebyaka with cabbage
Ingredients
For the test: 650 g flour, 50 g sugar, 70 g margarine, 2 eggs, 10 g salt, 25 g yeast, 170 ml milk.
For filling: 1.2 kg of cabbage (fresh), 70 g of margarine, 2 eggs (hard-boiled).
Cooking method
Roll out the dough into a layer 1 cm thick and 20 cm wide. Place the filling in the middle of the layer along the entire length. Bring the edges of the dough together and pinch. Place the formed kulebyaka seam side down on a greased baking sheet, decorate with cut-out pieces from the same dough, gluing them with yolk, and place to proof. Before baking, brush with egg and pierce in 2-3 places with a wooden stick. Bake at 230°C.
Preparing the filling. Cut the cabbage into small cubes, put in boiling water, bring to a boil, boil for 1-2 minutes, place in a sieve, preferably squeeze, put in a frying pan with melted margarine, and fry.
When the cabbage has cooled, add salt and chopped eggs.
Ukrainian kulebyaka
Ingredients
500 g flour, 25 g yeast, 50–100 g butter, 1 egg, filling (any), sugar on the tip of a knife, salt.
Cooking method
Kulebyaka is often filled with different fillings in layers. To prevent the bottom layer of dough from getting wet, the first layer of filling is made completely dry, for example rice or some other crumbly porridge, and juicier fillings of meat or fish with hard-boiled eggs are placed on it. Dilute the yeast with warm milk, mix with flour, egg, butter, add a little sugar, salt and knead a fairly stiff dough. Leave to rise for 1 ½ hours. Then mix well again, roll out into a layer 1 cm thick and about 20 cm long, place on a napkin lightly sprinkled with flour. Place the filling in the middle and seal the edges. Using a napkin, carefully turn the pie over, place it on a baking sheet, seam side down, and place it in a warm place to rise again. Then grease the surface of the kulebyaka with raw yolk, make several cuts so that the kulebyaka is better baked, and place in the oven for 35–45 minutes.
Belarusian kulebyaka
Ingredients
For the test: 400 g flour, 25–30 g yeast, 1 ½ cups milk, 100 g butter, 1–2 eggs, 1 pinch salt, sugar.
For minced fish: 400 g pike fillet (other fish can be used), 1 tablespoon of vegetable oil, 2 eggs, 2 tablespoons of crushed crackers, 1 tablespoon of sour cream, ⅓ glass of milk, 1 onion, pepper, salt.
For the rice filling: 200 g rice, 2 ½ cups water, 1 tablespoon oil, 1 teaspoon salt, 300 g fish fillet (any fatty fish), 1 yolk (for greasing).
Cooking method
Prepare yeast dough using the sponge method. While the dough is rising, cook the rice porridge. After the porridge has cooled, place it in a greased frying pan and bake in the oven until the porridge is slightly browned.
Scroll the pike fillet twice together with onions through a meat grinder and, adding finely chopped boiled eggs, as well as other ingredients, mix the resulting minced meat well. After the dough has risen, it needs to be rolled out into an oblong oval cake about the thickness of a finger. In the center of the flatbread, in an oblong mound, place layers of minced fish with rice, on top of it are pieces of fish fillet and again minced fish with rice. Wrap the edges of the flatbread and pinch tightly over the minced meat. Decorate the surface of the pie with dough elements.
Place the kulebyak prepared in this way in a warm place for 15–20 minutes to proof. Before baking the kulebyaka, brush its surface with egg yolk and make several punctures in it with a fork. This is necessary to allow steam to escape during baking.
It is best to bake kulebyaka in the oven at a temperature of 210–220 °C. The baking time for the pie depends on the thickness of the dough, the type of minced meat and the temperature in the oven. The readiness of the kulebyaki can be determined by piercing it with a thin wooden stick or a match. If the dough does not stick to the stick, then the cake is ready.
Kulebyaka "Snack"
Ingredients
700–800 g yeast dough.
For the mushroom filling: 500 g mushrooms (any, salted), 3 onions, 3 tablespoons of vegetable oil, ground black pepper, salt.
For the meat filling: 300 g of meat (any kind, boiled), 3 onions, 1 tablespoon of butter, ground black pepper, salt.
For the potato filling: 5 potatoes, 1 egg, 1 tablespoon butter, salt.
For lubrication: 1 egg.
Cooking method
Roll out the dough into a rectangle 0.7 cm thick, transfer it to a greased baking sheet so that half of the dough lies on the baking sheet and the other half on the table. On top of the dough in the form of a rectangle, place a filling of mushrooms fried in vegetable oil, mixed with separately fried onions until golden brown, seasoned with salt and ground black pepper. The filling should have a spicy taste with a pronounced taste and aroma of mushrooms, onions, and peppers.
Place mashed potatoes on top of the mushroom filling in a rectangle, giving it a brick-bread shape. Place the meat filling on top of the potato filling. To prepare the meat filling, boil the meat, mince it or chop it in a wooden bowl, combine it with fried onions, season with ground black pepper, salt, and butter. If the filling is a little dry, you can add 1-2 tablespoons of meat broth. Carefully close the resulting “brick” of fillings with the second half of the dough, pinch the seam, fold it down, giving it a clear shape, prick the surface with a fork, brush with egg, put in the oven. Bake until done. If the surface browns unevenly, cover the cake with a sheet of paper moistened with water. When the surface of the pie becomes evenly golden, the kulebyaka is ready.
Simple kulebyaki
Ingredients
400 g flour, 20 g table margarine, 40 g melange, 150 ml water, 20 g sugar, 5 g salt, 10 g yeast, 500 g minced meat, 1 egg (for greasing).
Cooking method
Kulebyaki can be made from rich and unflavored yeast dough. The consistency of the dough should be stiffer than for baked pies. Cut the finished dough into pieces weighing 0.9 kg, roll it out and let it rise a little. After this, roll out the dough into oblong pieces 18–20 cm wide and 1 cm thick. Place minced meat in the middle along the entire length of the strips. Bring the edges of the dough together over the minced meat and pinch. Place the shaped kulebyaka on a greased baking sheet, brush with egg, decorate with thin narrow strips of dough, which are placed at some distance from each other in the transverse direction or in the form of a lattice. After shaping, let the dough rest again. Before baking, brush the kulebyak again with egg and pierce the top in two or three places with a knife to allow steam to escape during baking. Kulebyaka can be prepared with liver, meat, fish, vegetable or cereal mince.
End of introductory fragment.
Moscow cuisine
Along with pancakes, Russian cuisine is famous for its pies and kurniks. Among the pies, the dominant place is occupied by pies.
Rasstegai are round, plate-sized pies filled with minced fish with vyaziga or meat filling, their middle is usually open. Fish pies are traditionally eaten with fish soup.
Rasstegai - snack pies. They are served as an appetizer with vodka, as well as with strong meat, fish broth or fish soup.
And of course, you can’t ignore Russian pies. The first place in Russian is given to kulebyakas - a special pie with a large amount of oval oblong filling, more convex and at the same time narrower than a regular pie.
We invite you to try Russian pastries and enjoy their aroma and excellent taste.
Kulebyaki, pies and pies of the Moscow merchants
Yeast dough on dough
Products with a large amount of baked goods (butter, sugar, eggs) are baked from this dough at a temperature of 220-230 C.
To prepare 900 g of dough you will need:
400 g flour (3 cups),
15-25 g yeast,
approximately 0.5 cups of milk,
100 g butter,
3-6 eggs (to taste),
0.3 teaspoons salt,
2 tbsp. spoons of vodka or cognac,
3-6 tbsp. spoons of sugar (to taste).
PREPARATION OF SOUND DOUGH
In this method, first mix a liquid mash called dough. To knead it, take the entire amount of warm milk and yeast, and half of all the flour.
The dough should ferment at a temperature of 26-28 C for 3-3.5 hours until maximum rise. During fermentation, bursting bubbles containing carbon dioxide appear on the surface of the dough. As soon as the dough begins to settle (fermentation weakens), you can begin to knead the dough.
All other products are added to the dough (in a slightly lukewarm form - not from the refrigerator!) - eggs mixed with salt and sugar (in some cases, aromatic substances are added - vanillin, grated zest, cognac, etc.), then gradually add the remaining flour and knead for 5-8 minutes until a homogeneous mass is obtained. At the end of the kneading, add oil, heated to the consistency of thick sour cream and mix again. After kneading, loosely cover the pan with a lid and place in a warm place (26-28 C) for further fermentation.
When the dough reaches its maximum rise, which will happen in about 1 hour, knead the dough and place it on a table sprinkled with flour for cutting.
The duration of fermentation of the dough and dough can be adjusted by changing the temperature conditions by placing the pan in a warmer or cooler place. You should not delay cutting the dough in a timely manner and allow it to sour.
Kulebyaka
Kulebyaka was very popular among the merchants. It was often served in taverns. Kulebyaki differ from pies in their often complex filling, but most importantly, in the ratio of dough to filling. Kulebyak has more filling than dough, and pies have more dough than filling.
For minced fish:
400 g pike fillet (or other fish),
1 tablespoon vegetable oil,
2 eggs,
2 tablespoons crushed crackers,
1 tablespoon sour cream,
1/3 cup milk,
1 onion,
salt,
pepper to taste.
For the rice filling:
200 g rice,
2.5 glasses of water,
300 g fillet of any fatty fish and 1 onion for minced fish,
1 tablespoon oil,
1 teaspoon salt.
You also need egg yolk for lubrication.
COOKING
While the dough is rising, cook the rice porridge. After the porridge has cooled, place it in a greased frying pan and bake in the oven until the porridge is slightly browned.
Scroll the pike fillet twice together with onions through a meat grinder and, adding finely chopped boiled eggs, as well as other ingredients, mix the resulting minced meat well.
When the dough has risen, you need to roll it out into an oval cake about the thickness of your finger. In the center of it, in an oblong mound, place layers of minced fish and rice, then pieces of fish fillet and again minced meat and rice.
Wrap the edges of the flatbread and pinch tightly over the minced meat. Decorate the surface of the pie with dough elements. Place the prepared kulebyak in a warm place for 15-20 minutes to proof. Then you should grease it with egg yolk and make several punctures with a fork. This is necessary to allow steam to escape during baking.
The oven temperature should be 210-220° C. The baking time of the pie depends on the thickness of the dough and the type of minced meat. The readiness of the kulebyaki can be determined by piercing it with a thin wooden stick or a match: if the dough does not stick to the stick, then the pie is ready.
Pie
Rasstegai is a round-shaped baked product with an open filling in the middle. Externally, it is a pie, pinched in such a way that there is a hole on top and open filling. Pies were constantly served in taverns.
To prepare the filling you will need:
- 300 g pike fillet,
- 300 g of salmon (pike and salmon can be replaced with other fish, for example, good minced meat is obtained from sea bass, cod, pike perch, carp),
- 2-3 pinches of ground black pepper,
- 3 eggs,
- art. spoon of crushed crackers,
- 1.25 glasses of milk,
- salt to taste.
COOKING
Prepare yeast dough using the sponge method from 400 g of flour.
Finely chop the pike fillet and, after adding salt and pepper, fry it in oil.
Roll out the risen dough into a thin sheet and cut circles out of it using a glass or cup. Place minced pike on each circle, and a thin piece of salmon on it. Pinch the ends of the pies so that the middle remains open.
Place the prepared pies on a greased baking sheet and let them rest for 10-15 minutes. Then brush each pie with egg and sprinkle with breadcrumbs.
Pies should be baked in an oven heated to a temperature of 210-220° C.
Moscow rasstegai with meat and egg
800 g meat (pulp),
3 tablespoons margarine,
5 hard-boiled eggs,
salt,
COOKING
Prepare regular sponge yeast dough from 400 g of flour.
Cut the meat into small pieces and pass through a meat grinder or chop with a knife. Place the chopped meat on a baking sheet (or frying pan) greased with margarine, simmer a little, then pass through a meat grinder a second time (or chop), add salt, pepper, and chopped eggs.
Make balls of the dough weighing about 150 g each and let them rise for 8-10 minutes. Roll out these balls into round cakes, put the filling (70-80 g) on them and pinch the edges, leaving the middle open. Leave the pies to rest for 10-15 minutes on a baking sheet greased with margarine. Bake the pies at a temperature of 210-220° C. After baking, grease them with butter.
Moscow rasstegai with mushrooms and rice
To prepare the minced meat for the filling you will need:
200 g dried mushrooms,
1 head of onion,
2-3 tablespoons margarine,
100 g rice,
salt,
ground black pepper to taste.
COOKING
These pies are prepared in the same way as the previous ones. They differ only in the filling. It is done as follows. Boil the mushrooms, drain in a colander, rinse thoroughly, mince or chop. Finely chop the onion and fry along with the mushrooms for 5-7 minutes. Cool the fried mushrooms with onions, mix with boiled fluffy rice, add salt and pepper. The filling is ready.
Rybnik Moscow
To prepare the filling you will need:
500 g fish fillet,
1 onion,
2-3 potatoes,
2-3 tablespoons butter,
salt,
pepper to taste,
2 eggs for greasing.
COOKING
Prepare yeast dough using the sponge method from 400 g of flour.
Roll it out as for a regular pie and form two round or rectangular cakes. The cake that will be used for the bottom layer of the pie should be slightly thinner than the top.
Place the filling on the flatbread: a layer of thinly sliced raw potatoes, large pieces of fish fillet sprinkled with salt and pepper, and top with thinly sliced raw onion. Drizzle everything with oil and cover with a second flatbread. Connect the edges of the cakes and fold them down. Let the dough rise, brush it with egg and make several punctures with a fork. Bake in an oven preheated to a temperature of 200-220° C. Instead of raw potatoes, you can use mashed potatoes prepared with the addition of fried onions, milk, and cream.
Big Russian pie
To prepare the filling you will need:
For minced meat:
a plate of roast,
a cup of roast gravy
spoon of butter,
spoon of sour cream.
For the rice filling:
100 g rice,
4.5 glasses of water,
spoon of butter,
5 eggs
a teaspoon of salt.
COOKING
Prepare yeast sponge dough, knead well and let it rise without oil. After grinding 100 g of butter into foam, place it in the well-risen dough and allow the dough, if there is time, to rise again. Then, adding a little flour, knead the dough and, having rolled out part of the dough as thick as a finger, place it on a buttered sheet; a layer of minced meat (made from leftover roast meat, butter, sour cream and roast sauce) is placed on the dough, then hard-boiled coarsely chopped eggs, rice and eggs again (washed rice is boiled in 4.5 cups of water with the addition of salt and half a spoon oil; it should not be placed hot on the dough). Having rolled out the rest of the dough, close the filling and, pinching it well on all sides, let it rise again. After this, brush with egg, sprinkle with breadcrumbs and bake for about an hour in a fairly hot oven. The pie is served hot.
Pie with fresh cabbage
To prepare the filling you will need:
1 head of cabbage,
1-2 onions,
1/4 cup oil,
pepper,
fresh green dill,
salt.
COOKING
Chop 1 head of cabbage, add salt, put in a saucepan, cook a little, squeeze. Put the oil in a frying pan, fry the cabbage, stirring, until soft, but so that the cabbage does not brown; when it cools down, add pepper, green dill, and fill the pie.
Bake as usual.
Pie with sauerkraut and fish
To prepare the filling you will need:
400-600 g cabbage,
1/3 cup vegetable oil,
5 grains of allspice,
1 onion,
600-800 g fish,
5 grains of black pepper.
COOKING
Fry 1 finely chopped onion in 1/4 cup of oil, add 3 cups of squeezed sauerkraut, small pepper and English pepper, simmer covered until soft, stirring so as not to burn. Cleaned salted fish: salmon, salmon, sturgeon, etc., cut into thin slices, remove the bones from it, fry in a spoon of oil, mix with cabbage, fill the pie.
Pie with mushrooms and rice
COOKING
Boil 100 g of dried boletus until soft, chop finely; Fry finely chopped onion in 4 tablespoons of oil, mix with mushrooms, fry lightly, add salt and pepper, mix with boiled rice (1 cup), which can be cooked in mushroom broth, fill with ordinary yeast dough. Bake as usual.
Pie "Family"
To prepare the filling you will need:
For the first filling:
3 tablespoons rice,
150 g fresh mushrooms,
3 cups water for cooking rice,
1 onion,
1 teaspoon wheat flour,
salt,
pepper to taste.
For the second filling:
700 g fresh cabbage,
2 eggs,
4 tablespoons butter,
salt to taste.
COOKING
Prepare yeast sponge dough from 400 g of flour, roll out into a wide thin layer and cut out circles with a diameter of 60-70 mm. Prepare the fillings.
For the first filling, cook the rice, boil the mushrooms in salted water until tender, pass through a meat grinder and fry in oil with onions. Place the mushrooms from the frying pan, fry the flour on it, dilute it with mushroom broth (1/2 cup). Combine this sauce with mushrooms and rice.
For the second filling, wash the cabbage and cut out the stalk. Then chop the head of cabbage and fry in a frying pan with butter until soft. Add chopped boiled eggs to the cabbage, salt everything and mix.
Place minced meat in the middle of each circle (flatbread), fold the flatbread in half and seal it with a patty. In this case, the pies should have different minced meats. Place a layer of pies in a greased wide and deep enough pan and grease them with oil. Place a new layer on them, etc., until the form is filled to the top. Grease the top layer of pies with oil, place the pan in the oven and bake at a temperature of 200-220° C.
When serving, this pie is not cut, but taken into pieces using a fork, spoon and knife.
Honey pie
To prepare the filling you will need:
1 glass of honey,
200 g butter,
1 cup nuts,
3 eggs (the yolk of one of them is for lubrication).
COOKING
Prepare yeast sponge or unpaired dough, roll it out into a round or rectangular flat cake, and place it in a greased frying pan.
Make a rope from the same dough and place it on a baking sheet along the edges of the pie. This edge is designed to prevent the honey filling from dripping onto the baking sheet.
Prepare the filling: heat honey and butter until liquid, cool to 25-30° C, add chopped nuts and eggs and mix everything. Place this filling evenly on the surface of the pie and after 20-30 minutes of proofing, brush the side with egg and bake in the oven at a temperature of 210-220° C.
Egorov's tavern, in addition to pancakes, was famous for its fish pies. This is a round, plate-sized pie filled with minced fish and ellipse, and the middle is open, and in it, on a slice of sturgeon, lies a piece of burbot liver. A gravy boat of fish soup was served with the pie for free,
Vladimir Gilyarovsky wrote in the book “Moscow and Muscovites” about the famous tavern on Okhotny Ryad of the last century.
The pie was opened for a reason - fish broth with chopped parsley was poured into the middle for juiciness. The pie could be either large or small, oblong, boat-shaped. Pies quickly migrated from taverns to restaurants, where elm, which was then considered a cheap product, was sometimes “ennobled” with expensive fish. And it was often served with rich fish soup.
Photo: Bogatova Anastasia / Shutterstock.com
Oh, where is this ellipse now! In theory, you can “get it” yourself. To do this, you will need fresh sturgeon or whole sturgeon, a little time, skill and patience. It is removed when the fish is flattened - from the cartilaginous spine. The inedible chord is separated, and the tape itself, the dorsal string, also known as elm, is thoroughly washed and dried in the wind. When boiled in water, it swells greatly and in this form, finely chopped, is used in the preparation of pies, kulebyak and pies. And, strictly speaking, nowhere else.
If you get hold of elm, I’ll envy you. If not, we'll use a fish carcass. And if we don’t have one, we’ll replace the burbot liver with canned cod. In modern cooking, lightly salted or smoked salmon, caviar of all fish species, and in general anything you like for fish soup pies are used as an additional flavor decoration for pie.
Pie with fish
Photo: Andrey Smirnov / Shutterstock.com
Ingredients:
For the dough: 400 g flour, 40 ml vegetable oil, 80 ml 35% cream (can be replaced with milk or water), 1 egg, 1 tsp. dry yeast, 1 coffee spoon of salt, 2 tbsp. l. sugar, 160 ml warm water.
A raw egg beaten with milk is used to brush the pies before going into the oven.
For filling:
450 g boiled fish, 2 hard-boiled eggs, boiled rice (by eye and taste), 1 onion, 20 g butter, salt, pepper, parsley
For serving: fish broth, cod liver, red fish or caviar
Preparation of dough (unleavened)
Combine all ingredients, mix well and add butter at the end. As soon as the dough becomes elastic and stops sticking to your hands, put it in a warm place and let it rise twice. This one will take two to three hours. Then divide into portions and let the dough rise again. Roll out each future pie into flat cakes at least 3 mm thick.
Preparing the filling
For the most delicious option, first boil a thick fish broth with the addition of onions, carrots, parsley or celery root, bay leaf, salt, pepper and herbs.
Remove the fish and remove the bones. Mix with chopped boiled eggs, onions fried in butter, and boiled rice. Salt, pepper, add parsley. Mashed pieces of canned cod in oil are amazing as a dressing, but don’t overdo it, you only need a spoon.
Preparing pies
Place about 25 g of filling on each flatbread and pinch the edges, leaving the middle open. Brush each pie with an egg beaten with milk. Let stand for 20 minutes for the pies to rise. Cook in an oven preheated to 180 degrees for 10 to 15 minutes.
Serve with rich fish broth.
Russian kulebyaka
Yes, make a pie with four corners. In one corner you put me sturgeon and elm cheeks, in the other put buckwheat porridge, mushrooms and onions, sweet milk, brains, and what else you know...
Gogol wrote in Dead Souls. Kulebyaka is, in fact, a closed pie with a complex and multi-layered filling: minced meat, fish, rice with chopped eggs and onions; fried and sauerkraut, mushrooms and onions; buckwheat porridge and, as the gourmet hero Sobakevich explained above, with something else. That is, everything your heart desires.
Traditionally, the filling consisted of several types of minced meat, laid sequentially and separated from each other by thin unleavened pancakes. The kulebyak was served cut into pieces and topped with melted butter as a separate dish or with broths.
The same Vladimir Gilyarovsky, an expert on Moscow city life of the late 19th and early 20th centuries, writes about a huge 12-tier kulebyak that was served at the Merchant Club. Those who wanted to try it had to order the dish a day in advance.
I do not suggest that you repeat the feat of these chefs, but limit yourself to four layers, since they are the classic minimum. Otherwise, it’s not a kulebyaka, but an ordinary pie.
Traditional kulebyaka is made from yeast dough, but today it is acceptable to use puff pastry and unleavened dough. I propose to make authentic sponge yeast dough for drowned pies (pies with different fillings), which include kulebyaka, according to the recipe.
Ingredients:
750 g flour, 1 glass milk, 2 eggs, 50 g butter, 0.25 glass water, 50 g yeast, 1.5 teaspoons salt, 1 teaspoon sugar.
Method
Dilute yeast, 2-3 teaspoons of flour with water, leave overnight. In the morning, pour milk, melted butter, flour (leave 1 cup of flour for dredging), eggs, sugar, salt into the dough, knead the dough, kneading it thoroughly for at least half an hour, and place in a linen bag twice the size of the dough, immerse it into a bucket of cold water. When the dough floats, knead it and then cut it into pies. Bake for at least half an hour.
Filling options:
First layer/corner - Meat filling
Finely chop 1 onion and 3 sprigs of parsley. Fry the onion for a couple of minutes, add mixed minced meat (pork and beef). At the end add 1-2 tbsp. l. sour cream or heavy cream, salt, pepper, parsley, simmer for five minutes. Cool.
Second corner - Chicken liver filling
Clean the liver, rinse, boil until tender, chop finely. Add to it peeled pickled cucumbers, cut into thin strips. Add a spoonful of sour cream.
Third corner - Mushroom filling
Boil the mushrooms, cut them. Fry in vegetable oil along with onions. Salt and pepper.
Fourth corner - Rice filling
Mix boiled rice with finely chopped green onions and boiled eggs.
Attention: you can beat one raw egg yolk into each of the prepared fillings. It will retain the juiciness and shape of each layer.
Also, do not forget to prepare savory pancakes in advance, which are used for layering. Traditionally, the first layer was laid out in a heap (where Gogol’s “four corners” came from), but it can also be laid out horizontally.
Photo: Vitaly Goncharov / Shutterstock.com
Rolled kulebyaka, unlike pies, is baked seam side down. According to tradition, the top of the kulebyaki is decorated with “braids” or “twigs” fashioned from dough, after which it is smeared with egg and pierced or cut in several places - to preserve the juiciness of the filling and the uniform baking of the pie.
Regarding the name “kulebyak”. There are so many versions of the origin of the word that you will get confused. From the German “Kohlgebäck” (fon. kolgebäck) - “baked cabbage (in dough)” to the Polish “kula” (kula) - “ball” and the Finnish “Kala” - “fish”. As a philologist, I understand most clearly Sobolevsky’s version, where the word “kolyubaka” in one of the Slavic dialects is associated with the word “kolob” - “ball, bun, skein, round bread.” And the closest and most pleasant interpretation of the name is from Dahl’s dictionary:
“The term “kulebyaka” comes from the verb “kulebyachit”, that is, “to roll with your hands, dump, crush, bend and fold, cook and sculpt.”
Good luck with your kulebyachivaniye and unbuttoning!
The author must admit that he is very envious of the appetite and stomach of this kind of people (...) As if nothing had happened, they sit down at the table at any time they want, and the sterlet ear with burbot and milk hisses and grumbles between their teeth, being eaten by the pie or a kulebyaka with a catfish reach, so that someone else’s appetite is taken away - these gentlemen, for sure, are taking advantage of the enviable gift of the sky! (N.V. Gogol, “Dead Souls”)
Speaking about the original Russian culinary tradition, it is impossible to ignore such an important dish as . Pies in Rus' have always occupied a place of honor, and it is worth paying tribute to our ancestors, who managed to convey recipes through the centuries to the present day.
It should be noted that pies are so popular not only because of their taste, but also because they have always been a convenient form of concentrated nutrition. The format of the pie implied its self-sufficiency from the point of view of the gastronomy of Russian cuisine. That is, when going on the road, you could only take a few pies with you as food, and this was enough for a hearty meal. Among the most famous recipes for pies that have survived to this day are kulebyaka, kurnik, and rasstegai.
Kurnik
As the name suggests, chicken, it's a pie stuffed with chicken meat. But, in modern culinary recipes, in addition to chicken, it is also recommended to add mushrooms. Although, for the sake of historical justice, it is worth noting that this dish among the Volga Cossacks (who, by the way, are considered the inventors of this dish), kurnik was prepared exclusively with sauerkraut as a filling. Kurnik is considered the pinnacle of cooking in Russian cuisine, so it was mandatory for weddings and other very important holidays. In a modern interpretation, there are several recipes for kurnik that use puff pastry or butter dough.
On our website there is such a chicken pot with step-by-step preparation.
Pie
Rasstegai is one of the types of so-called open pies, which is baked from soft dough. According to old Russian traditions, the pie itself was prepared separately. Then they prepared a filling of rice, onions, and a boiled egg, covering this filling with a piece of noble fish and finely chopped fish liver. The filling was carefully placed in the center of the pie, after which it was served to the table along with the fish soup. Today you can also find recipes for pies with cape and egg, rice and mushrooms.
I offer these stretches with capelin
Kulebyaka
Kulebyaka is a traditional Russian pie with filling. The first kulebyaki in Rus' were prepared exclusively from yeast dough with several layers of filling, which included cabbage, boiled eggs, buckwheat porridge, boiled and dried fish, mushrooms, and onions. In the 19th century, the recipe for Russian kulebyaki was borrowed by French chefs, after which the original Russian dish gained worldwide fame.
