What is Pirog?

and Pirog is a cake of Russian descent, but does not have a single recipe for the set. In general, it is a cake that is either a double crust, has only the upper layer of the bark or is open. The filling can be anything from apples to minced meat, from sweet desserts to salty cakes that can be used as a main course. Most products require a rectangular cake that has a free dough formula at the top. Such cakes, especially those that are full of meat, tend to eat along with the type of sauce made of dill and yogurt or sour cream. Simple cake dough made of flour, butter and eggs is used for recipes that include jams or fruits. The dough that contains yeast and has been allowed to rise can be used for almost any style of filling. The third and less to see the type of dough is very smooth and can be prepared as a crepe or pancake, with ingredients between Stacks. The shape of the pelvis in which the dough is set can also be almost anything, although square and rectangular pans are more common than round.

sweet pirog can contain apples or other fruits that have been cut into pieces or sliced. JAMS can also be used as a full filling, although the quality must be good; Otherwise, they could radiate too much liquid or bake down into a strong, sweet lump. Another option is a combination of nuts, fresh fruit and cheese, which are only baked in the cold and then allow to cool and set before serving heat.

There are a large number of spicy cakes that can be made. Some common ingredients that appear in salty Pirog recipes include cabbage, sliced ​​eggs with hard bath and onions. These ingredients can be complemented by masses such as ground beef or pork, salmon or crushed chicken.

with a certain adjustment of the basic dough recipe, a vegetarian pirog can be made. The cake can be filled with grains such as kasha , or can consist of just roasted ofLenins with a certain spice. Mushrooms can be chopped, fried and then mixed with onion to form pirog mushrooms. Rice can also be placed in a cake in the layer at the bottom.

Unlike the sweet pirog, the spicy ingredients are cooked completely through and are left to cool before placement in the pastry. Depending on the ingredients, the mixture of eggs and flour is also poured into the shell to create a stronger interior. The finished cake can be served with a sauce made of chopped dill, sour cream or yogurt and white wine if desired.