Best 2 Kaleenka Piroshky Recipes
**Kaleenka Pirozhky: A Taste of Ukrainian Heritage in Every Bite**
Kaleenka piroshky, also known as Ukrainian stuffed buns, are a delightful treat that embodies the rich culinary traditions of Ukraine. These delectable pastries are made with a soft and fluffy dough that is filled with a variety of savory and sweet fillings, ranging from potatoes and cabbage to fruits and cheese. With their golden-brown crust and enticing aromas, kaleenka piroshky are a staple in Ukrainian cuisine and a beloved snack or meal enjoyed by people of all ages. This article presents a collection of kaleenka piroshky recipes that cater to diverse tastes and preferences, ensuring that everyone can find their perfect piroshky match. From classic potato and cabbage fillings to more unique options like sauerkraut and mushrooms, these recipes offer a culinary journey through the heart of Ukrainian cuisine. Get ready to indulge in the goodness of kaleenka piroshky and experience a taste of Ukrainian heritage in every bite.
TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
KALEENKA BORSHCH (BORSCH/BORSCHT)
One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for borshch in "Dining Ethnic Around Puget Sound" which was published in 1993. This is an excellent borshch, well worth making! Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. According to Kaleenka's... there are many variations of the soup called "borshch," and this one is a vegetarian recipe. What's the secret of a good borshch? Brown the vegetables separately. How do you pronounce "borshch?" Like the "sh ch" in "fresh cheese." In Russian it is indicated by a single letter.
Provided by Julesong
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.
- In a large pot, bring water to boil.
- When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil.
- Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.
- Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.
- If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too!
Tips:
- Keep the dough cold: Cold dough is less likely to stick to your hands and will result in a flakier, more tender pastry.
- Roll out the dough thinly: Thin dough will cook more evenly and will be less likely to be tough.
- Crimp the edges of the piroshky well: This will help to prevent the filling from leaking out.
- Bake the piroshky until they are golden brown: This will ensure that they are cooked through.
- Serve the piroshky warm: They are best enjoyed fresh out of the oven.
Conclusion:
Kaleenka piroshky are a delicious and versatile snack or meal. They can be filled with a variety of sweet or savory fillings, and they can be baked, fried, or steamed. With a little practice, you can make these tasty treats at home.
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