Rye pies (21st Century) by tm agencyFederal Agency for Tourism
Russian pastry
The traditional Russian pastry is called “sour” because it is based on yeast, but the shortcrust and puff varieties are in use today as well. Larger pies or smaller buns just large enough for a few bites or more, depending on one’s tastes, are served with tea, soups, consumed as snacks or baked for special occasions.
Pie by RustourismFederal Agency for Tourism
Russian pies: Pirogi and Kulebyaki
An old proverb says that everything can be wrapped in a pirog or pie, which is actually true given the multitude of fillings in Russian cuisine.
It ranges from potato, cabbage and meat, to fish, berries, fruit, celery, hard boiled eggs, fried onion or “just so” - that is, with flour ground with sugar and butter and no filling.
Composition with fish (21st Century) by tm agencyFederal Agency for Tourism
Kulebyaka (coulibiac) are a separate kind of pirog, often a high closed variety made from yeast dough with a layered filling, usually fish. Given how hard it is to make one, it usually takes a bold cook to venture.
Pie with fish by RustourismFederal Agency for Tourism
A classic kulebyaka features a number of fillings. The most unusual ingredient included in the grand version of the dish vesiga, the spinal marrow of the sturgeon.
Сhief Сonsultant — Ekaterina Drozdova, restaurateur, gastronomic entrepreneur, food and social activist, Photo production — tm agency, Contributors — Proximity Russia, Denis Yershov, Alexandra Grigoryeva
