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Making pies is an ancient Russian tradition.
Ruddy pies hot from the heat, stimulating the appetite with a wonderful aroma, have always been a truly royal table decoration in Russia. No dish can be compared with the beauty, satiety and usefulness of the pie, which is a real work of culinary art. It was from the cake that the appetizing word "feast" originated. Feasting means enjoying the aroma and exquisite taste of pies with a wide variety of fillings.
Different ways of cooking pies.
According to the method of dough preparation, pies are traditionally divided into hearth pies, which were made from kvass or sour dough. In Russia, they were also called yarn. Sometimes unleavened dough was also used for their preparation. Butter pies were made from butter dough. For Russian pies, mainly rye flour was used. Later, they began to use wheat - crushed or coarse.
Open and closed pies.
How do they differ from each other? According to the method of arrangement of the filling, pies were divided into open and closed. In open pies, the filling was placed on top of the cake. In closed pies, the filling was placed on the bottom cake and covered with the top cake, from which the pie got its name. Meat, cottage cheese, eggs, fish, porridge, cabbage were traditionally used as fillings for pies. For sweet butter pies, the filling was cottage cheese with honey, apples, berries.
Variety of Russian pies.
For Russian pies, the composition of the dough could be very diverse. Each housewife created her own unique pie. Traditionally, yeast dough was used to make a fluffy pie. Natural dairy products were used as a starter - yogurt, sour cream, whey. For better fermentation of the dough, beer, hops, mash were used. Ingredients and their proportions have always been determined individually.
Sourdough pies. What's it?
The most delicious pies in Russia were sourdough. The sourdough was prepared as follows: yeast was added to the bran, which was first brewed with boiling water, and brought to the desired consistency with warm water. A mixture of yeast and bran was left overnight. On the sourdough, the dough turned out to be fluffy, which made the pies simply melt in your mouth and were very tasty.
Русские пироги и Россия крепко связанные между собой понятия. Когда говорят о русской национальной кухне, то здесь подразумевается конечно же и присутствие замечательных русских пирогов.