Russian Vegetable Pie Vegetable pie, Vegetarian pie, Gourmet cooking
Let stand until foamy about 10 minutes. In a big bowl, crack eggs, add sugar, salt, milk, melted butter and stir together. Add sifted flour, yeast mixture and knead the dough until it's smooth. Cover the bowl with wet cloth, put in a warm place and leave to rise for 1 hour. After the time, knead the dough again.
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Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Mix cooled cabbage with hard-boiled eggs and dill. Season with salt. Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge.
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2. Kurnik - a Tsar Pirog. Kurnik is a savory pie that originated in the south of Russia in Cossack communities and was traditionally served on weddings. Unlike any other Russian pie, kurnik is dome-shaped and is usually filled with a chicken or turkey-based mixture, which is suggested by its name ("kuritsa" means "chicken" in Russian).
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Form to a ball, wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, hard boil the eggs for the filling and chop them. Thinly slice the cabbage and add some salt to taste. In a large pan, heat the oil and butter and cook the cabbage for 3-5 minutes. Put a lid on and cook for 10 minutes or more until it's soft.
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Set the hot mixture aside to cool. Meanwhile preheat the oven to 375F and grease an 11x9-inch baking dish. Once the filling has cooled to luke-warm, stir in the chopped hard-boiled eggs and the raw egg to bind. For the batter: Add the eggs, sour cream, and mayonnaise to a medium bowl.
Russian Vegetable Pie Recipe Vegetable pie recipes
Pour one dough portion into the baking pan's bottom and spread evenly. Next, gently spread the cabbage filling over the batter. In the end, pour the second portion of the batter on top of the filling and spread evenly. Sprinkle some sesame seeds if desired. Bake in preheated oven at 350 °F for 40-45 minutes.
Russian Vegetable Pie Recipe Allrecipes
Wash and slice mushrooms. Peel and chop onion. In a large skillet, melt 2 tbsp. butter. Add onion and cabbage and saute several minutes, stirring constantly. Add at least 1/8 teaspoon of each herb plus salt and pepper. Cook until onion is soft and cabbage wilted. Remove from pan and set aside.
Russian Vegetable Pie Recipe Allrecipes
To cook the hand pies, drop 4 hand pies in the hot oil and cook until golden brown, 3-4 minutes. Flip and cook until it's nice and golden. Remove into a bowl, lined with paper towel to absorb excess oil. Continue with the remaining batch. Serve piroshki warm or at room temperature.
Cupcakes & Couscous Roasted Thai Vegetable Pie
The best Russian Vegetable Pie! (318.5 kcal, 23.8 carbs) Ingredients: 4 eggs · 1 ¼ cups all-purpose flour · 1 teaspoon white sugar · 1 teaspoon salt · 3 tablespoons butter · 4 ounces cream cheese, softened · 2 tablespoons butter · 1 onion, chopped · 1 small head cabbage, shredded · ⅛ teaspoon dried marjoram · ⅛ teaspoon dried tarragon · ¼ teaspoon dried basil leaves · salt.
Russian Cabbage Pie (StepbyStep Photos!) Cooking The Globe
Shred a small head of cabbage coarsely. Wash the mushrooms and slice them. Peel and chop the onion. In a large skillet, melt 2 tbs butter. Add onion and cabbage. Sauté for several minutes, stirring constantly. Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
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Bind the coulibiac with strips of the cut part, cover the surface with a yolk and put in the hot oven (180 degrees). 9. Bake the coulibiac until browning for 30-40 minutes. When ready, take it out of the oven, sprinkle with water, cover with a towel and leave for a bit to cool down and soften. 10.
Russian Monday “Kulebyaka” Authentic Russian Salmon Pie with Rice
For the batter. Preheat oven to 375°F. Butter an 8x8-inch baking pan. In a medium bowl, stir together eggs, sour cream, and mayonnaise until smooth. Add baking powder, flour, and salt and stir until you have a smooth batter.
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Spread the cream cheese in bottom of pie shell. Arrange the sliced eggs over the cream cheese, sprinkle with dill. Then cover with saute'ed vegetables. Cover with a circle of pastry. Bake in 400 degree oven for 15 minutes. Then turn down to 350 degrees and bake another 20 to 25 minutes until golden and beautiful. SPREAD THE LOVE.
CHICKEN AND VEGETABLE PIE Your Recipe Blog
Wash and slice mushrooms. Peel and chop onion. In a large skillet melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes stirring constantly. Add 1/8 teaspoon each marjoram, tarragon, basil and some salt and ground pepper. Stir often until the cabbage is wilted and the onions soft. Remove from pan and set aside.
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. the expat files . Russian Meat Pie
Wash the mushrooms and slice them. Peel and chop the onion. In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage, and saute for several minutes, stirring constantly. Add at least 1/8 teaspoon each of marjoram, tarragon, and basil (all crushed), and some salt and fresh-ground pepper.
DOROTHEE’S KITCHEN
-PASTRY-1 1/4 c Flour 4 oz Softened cream cheese 1 t Sugar 3 T Butter 1 t Salt FILLING 1 sm Head cabbage (about 3 cups -pepper-shredded) 3 T Butter 1/2 lb Mushrooms 4 oz Softened cream cheese 1 ea Yellow onion 4 ea To 5 hard boiled eggs 1/4 t Each of basil, majoram, Dill-tarragon, salt and black
