Best 2 Russian Vegetable Pie Recipes
In the vibrant culinary landscape of Russian cuisine, the vegetable pie, affectionately known as pirog, occupies a cherished place. This delectable dish, a symphony of flavors and textures, is a testament to the country's rich agricultural heritage and the ingenuity of its people.
Pirog, with its captivating golden-brown crust, encases a medley of sautéed vegetables, each contributing its unique character to the ensemble. Carrots lend their sweetness, while onions and garlic provide a savory foundation. Cabbage adds a touch of crunch, and mushrooms impart an earthy richness. The filling is further enhanced by the addition of fresh herbs, such as dill and parsley, which infuse it with an aromatic freshness.
Whether served as a hearty main course or as a delectable snack, pirog is a versatile dish that caters to various occasions. Its portability makes it an ideal companion for picnics and road trips, while its comforting warmth brings solace on chilly evenings.
This comprehensive guide delves into the intricacies of crafting the perfect pirog. From selecting the finest ingredients to mastering the art of dough-making, each step is meticulously explained to ensure success.
Additionally, the article presents a collection of pirog recipes, each offering a unique twist on this classic dish. Discover the delightful variations that incorporate different vegetables, from the vibrant medley of a summer vegetable pirog to the hearty simplicity of a potato pirog.
Whether you're a seasoned cook or embarking on your culinary journey, this guide will equip you with the knowledge and inspiration to create pirogs that will delight your taste buds and transport you to the heart of Russian culinary traditions.
RUSSIAN VEGETABLE PIE
Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs.
Provided by YUJI
Categories World Cuisine Recipes European Eastern European Russian
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
- In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
- Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 23.8 g, Cholesterol 147.1 mg, Fat 21.4 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 12.6 g, Sodium 489.5 mg, Sugar 4.7 g
RUSSIAN VEGETABLE PIE
My mom recently asked me for this recipe, and I thought I'd post it here. (The reason she asked me for it, is because I took her copy of "The Vegetarian Epicure" when I left for college 15 years ago!) This is a satisfying winter meal. The kind for vegetarians to serve to skeptical omnivores. While I haven't tried it, I think this would make a good vegan recipe with the sub of Earth Balance for butter, and silken tofu (maybe with a little curry or turmeric mixed in?) replacing the layer of cream cheese.
Provided by Kendra PeloJoaquin
Categories Savory Pies
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
- Roll out 2/3 of the pastry and line a 9-inch pie dish.
- Roll out the remaing pastry and make a circle large enough to cover the dish.
- Put it away to chill.
- Preheat oven to 400.
- 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.
- Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
- Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
- Spread the cream cheese in the bottom of the pie shell.
- Slice the eggs and arrange the slices in a layer over the cheese.
- Sprinkle them with a little chopped dill, then cover them with the cabbage.
- Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
- Press the pastry together tightly at the edges and flute them.
- With a sharp knife, cut a few short slashes through the top crust.
- Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
- Use fresh vegetables: Fresh vegetables will give your pie the best flavor and texture. If you can, try to use vegetables that are in season.
- Don't overcook the vegetables: Overcooked vegetables will be mushy and bland. Cook them until they are tender-crisp, about 5-7 minutes.
- Use a good quality pie crust: The pie crust is an important part of the pie, so make sure you use a good quality one. You can either make your own pie crust or use a store-bought one.
- Chill the pie before baking: Chilling the pie before baking will help the crust to set and prevent the filling from bubbling over.
- Serve the pie warm: Vegetable pie is best served warm, so reheat it if necessary before serving.
Conclusion:
Russian vegetable pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this pie is a great recipe for beginner and experienced bakers alike. So next time you're looking for a hearty and satisfying meal, give this Russian vegetable pie a try.
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