Kulebyaka with egg. Kulebyaka with cabbage and egg. Kulebyaka with sauerkraut

Kulebyaka with fish, rice and egg

Ingredients

1.2–1.3 kg yeast dough For filling 200 g rice, 100 g butter, 1–1.2 kg deboned fish

and skin, 5 hard-boiled eggs, salt to taste For frying fish 50–60 g butter For greasing 1 yolk

Cooking method

To prepare the kulebyaki, roll out the dough, put half of the rice filling, on top of the rice - pieces of fish fried in butter, sprinkle with chopped eggs, put the remaining half of the rice on top, connect the opposite ends of the dough, pinch the seam, turn the kulebyaka seam side down, place on a greased baking sheet butter, prick the surface with a fork, let it rise for 15–20 minutes, then brush the surface with yolk, bake at 180 degrees until done.

Prepare the rice filling as follows: boil the rice until tender, rinse, drain, season with fine salt and butter, mix with finely chopped eggs.

From the book Kulich, Easter, pancakes and other dishes of Orthodox holiday cuisine author Kulikova Vera Nikolaevna

Kulebyaka with fish and rice Ingredients For the dough Wheat flour – 400 g Water – 100 ml Vegetable oil – 100 ml Yeast – 25 g Sugar – 10 g Salt – 3 g For the first filling Pike fillet – 400 g Onion – 1 pc. Ground wheat crackers – 40 g Salt and ground black pepper to taste For 2nd filling Rice –

From the book Cookbook of Orthodox fasts and holidays author Isaeva Elena Lvovna

Kulebyak with fish and potatoes of the ingredients of the Testamuk wheat - 300 guards - 170 mlor of vegetable - 50 mlrezhzhi - 15 GSAHAR - 10 GSOL - 3 GDLA PUPPLICIFIL COVE - 350 Gcartofel - 2 lampsome tubercle - 2 pcs. Black ground to taste lubricants

From the book Baking for an ideal figure author Ermakova Svetlana Olegovna

Kulebyaka with fish Ingredients: FOR THE DOUGH: – Wheat flour – 400 g – Fresh yeast – 25 g – Water – 100 ml – Vegetable oil – 100 ml – Salt – 0.5 tsp – Sugar – 1–2 tsp .– Strongly brewed tea for greasing the pie FOR FISH FILLING: – Pike fillet – 400 g – Crushed white crackers

From the book Baking for the Holidays and Every Day author Kashin Sergey Pavlovich

Kulebyaka with vegetables and fish Ingredients: – Flour – 1.5 cups – Yeast – 15 g – Sugar – 1 tsp – Water – 175 ml – Salt – on the tip of a knife – Vegetable oil – Strongly brewed tea for greasing the pie FOR THE FILLING: – Cod fillet – 350 g – Onions – 2 pcs. – Potatoes – 2

From the book Mushroom Picker's Cookbook author Kashin Sergey Pavlovich

Kulebyaka with fish and vegetables Flour....................................2 cups Yeast....... ...........................15 gWater.................. ................... 1 cup Salt ................................... 1 teaspoon Sugar........................... 1 teaspoon Cod............... ....................... 350 g Potatoes............................ ..... 3 tubers

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Kulebyaka with fresh cabbage and fish Ingredients 1.2–1.3 kg of yeast dough For filling 1 kg of strong, dense, sugar cabbage, 200 g of butter, 6 hard-boiled eggs, salt, ground black pepper, 1 kg of fish For frying fish 50–60 g butter, 1 egg for

From the book Russian Traditions author Rufanova (compiler) Elena

Kulebyaka with fish and egg Ingredients 1.2–1.3 kg of yeast dough For filling 0.8–1 kg of fish without bones and skin (sturgeon, beluga, eel, whitefish, pike perch, pike or even perch), 5 hard-boiled eggs, salt , ground pepper to taste For frying fish 150 g butter Method

From the book Pies, Kulebyaki, Pies author Kashin Sergey Pavlovich

Kulebyaka with rice and mushrooms Ingredients: Dough: 500 g flour, 3 eggs, 100 g margarine, 30 g yeast, 1 glass of milk, sugar, salt. Filling: 200 g rice, 4-5 dried mushrooms, 2 onions, 50 g margarine , pepper, salt. Sauce: 1 tbsp. l. flour, 1 cup mushroom broth, 100 g sour cream, parsley. Method

From the book Festive Table author Iovleva Tatyana Vasilievna

Green cabbage soup with egg and fish Cut the prepared fish into boneless fillets, steam in a double boiler, cool and cut into pieces. Sort and wash the spinach and sorrel. Boil the spinach in boiling water (1.75 l), and simmer the sorrel by adding water (1 cup) in a closed saucepan. Then

From the author's book

Kulebyaka with fish 1 glass of milk, 150 g butter, 2 eggs, 1 packet of dry yeast, 1/2 teaspoon salt, 1 tbsp. spoon of sugar, flour. For filling: 400 g pike perch fillet, 300 g salmon fillet, 2/3 cup buckwheat, 2 onions, 1/2 bunch of dill, 2 boiled eggs, 50 g butter,

From the author's book

Kulebyaka with fresh cabbage and fish Ingredients 1.2–1.3 kg of yeast dough. For the filling: 1 kg of cabbage (strong, dense, sugar head), 200 g of butter, 6 eggs (hard-boiled), 1 kg of fish (any) , pepper, salt. For frying fish: 50–60 g butter, 1 egg (for

From the author's book

Kulebyaka with elm and fish Ingredients 1.2–1.3 kg of yeast dough. For filling: 100 g elm, 500 g fish fillet (any), 6 eggs, 1 tablespoon butter, 1 onion, pepper, salt. Method of preparation This pie It is also made from puff pastry. For the filling overnight, you should

From the author's book

Kulebyaka with fish and egg Ingredients 1.2–1.3 kg of yeast dough. For filling: 0.8–1 kg of fish (sturgeon, beluga, eel, whitefish, pike perch, pike or even perch, without bones and skin), 5 eggs (hard-boiled), pepper, salt. For frying fish: 150 g butter. Method of preparation: Take fish,

From the author's book

Kulebyaka with fish, rice and egg Ingredients 1.2–1.3 kg of yeast dough. For filling: 200 g of rice, 100 g of butter, 1–1.2 kg of fish (any fish, cleaned of bones and skin), 5 eggs ( hard-boiled), salt. For frying fish: 50–60 g butter. For greasing: 1 yolk. Method

From the author's book

Russian-style kulebyaka pie with fish Ingredients For the dough: 1.2 kg flour, 400 g butter, 6 eggs, 2 glasses of milk, 10 g yeast (dry), 1 pinch of salt. For the filling: 800 g fish (any fresh , boneless), 5 onions, 600 g butter, ? cups chopped dill, 3 cups

From the author's book

Kulebyaka with fish For the dough: 500 g wheat flour, 200 ml milk, 150 g butter, 3 egg yolks, 25 g yeast. For minced meat: 500 g pike perch, 400 g sturgeon, 200 g salmon, 270 g pearl barley, 2 eggs , 100 g butter, 50–70 g onions, dill. Knead the dough with milk and yeast,

Kulebyaka is a representative of traditional Old Russian cuisine. Kulebyaki was eaten in villages and served to the nobility and kings. Not all segments of the population could often prepare a pie with an expensive filling, but at feasts on the occasion of weddings, name days, and church holidays, kulebyak with cabbage, eggs, meat or fish always appeared. Ruddy, aromatic pastries will decorate any table.

A common option for preparing village kulebyaki is to fill a closed pie with cabbage and egg. Yeast dough is used for kulebyaka, but many housewives make pie with yeast-free, puff pastry, shortbread and kefir dough.

Not everyone follows the correct traditional technology for preparing kulebyaki. Initially, the filling was prepared from 2-3 components, laid out in layers and the layers were separated by thin, unleavened pancakes to prevent mixing of the products. This method of laying out the filling in a cut cut kulebyak gives a beautiful, striped pattern.

Kulebyaka on yeast dough with cabbage

Closed kulebyaka with cabbage is a classic pie made from yeast dough. You can serve kulebyaka for lunch, as a hot dish, for tea, or on a holiday table. Juicy, appetizing minced cabbage with egg and airy soft yeast dough are loved by both adults and children. Many people like to eat kulebyaka with sour cream sauce, milk or fermented baked milk.

Preparing the kulebyaki will take 1.5 hours.

Ingredients for the dough:

  • 250 ml water;
  • 1.5 tsp. dry yeast;
  • 4.5-5 glasses of flour;
  • 1 egg;
  • 1 tsp. salt;
  • 1.5-2 tsp. Sahara.

Filling ingredients:

  • 1 medium cabbage;
  • 2 small onions;
  • 2 large carrots;
  • vegetable oil;
  • 1.5 tsp. sesame;
  • pepper and salt to taste;
  • 1 egg.

Preparation:

  1. Warm up the water. The water should be at room temperature.
  2. Sift the flour through a sieve.
  3. Make a hole in the mound of flour and pour the yeast into the hole. Stir.
  4. Add salt, sugar and egg to the flour. Stir.
  5. Pour in a glass of warm water and continue kneading the dough.
  6. Knead the dough until the structure becomes dense, soft and no longer sticks to your hands. Add water or flour if necessary.
  7. Cover the container with the dough with a cloth and leave to infuse in a warm place for 1 hour.
  8. Prepare the minced meat. Peel the onions and carrots. Cut the onion into half rings and grate the carrots. Shred the cabbage.
  9. Place the frying pan on the fire. Pour in vegetable oil and place cabbage in the pan.
  10. Add carrots and onions to the cabbage and simmer the vegetables until the cabbage is soft. Salt and pepper the filling.
  11. Roll out the dough into a rectangular sheet 1cm thick.
  12. In the middle of the dough, place the filling along the entire length, departing 5-7 cm from the edges of the dough.
  13. Make slanting cuts with a knife from the filling to the edges of the dough.
  14. Wrap the kulebyak with the cut edges inward, overlapping. You will get a dough braid on top.
  15. Beat the egg for greasing, brush the entire surface of the pie and sprinkle with sesame seeds.
  16. Preheat the oven to 180 degrees and bake the kulebyak for 30-35 minutes until golden brown.

Ingredients for the dough:

  • 200 ml sour cream;
  • 500 gr. flour;
  • 100 ml vegetable oil;
  • 3 eggs;
  • 1.5 tsp. dry yeast;
  • 1 tbsp. l. Sahara;
  • 1.5 tsp. salt.

Ingredients for minced meat:

  • 400 gr. any mushrooms;
  • 400 gr. cabbage;
  • 1 tsp. turmeric;
  • 1 onion;
  • 1 bunch of dill;
  • 50 ml vegetable oil;
  • 1.5 tsp. salt.

Preparation:

  1. Prepare the dough. Sift the flour through a sieve, warm the sour cream and vegetable oil to room temperature.
  2. Mix flour with yeast, add eggs, salt and sugar, pour in vegetable oil.
  3. Carefully fold in the sour cream.
  4. Knead the dough, cover with a cloth or towel and place in a warm place to infuse.
  5. Peel, rinse and boil the mushrooms.
  6. Chop the mushrooms, cut the onion into medium cubes and fry in a frying pan until golden brown.
  7. Chop the cabbage, add turmeric and stir. Mix the cabbage with fried mushrooms and simmer in a frying pan until the cabbage is soft.
  8. Finely chop the dill, add to the cabbage stewed with mushrooms and stir.
  9. Divide the dough into two equal parts. Roll out two layers 1 cm thick. Mentally divide the layer into three parts, make slits on one side.
  10. Place the filling in the middle or on the side, from the whole edge. Wrap the minced meat with a roll or overlap, there should be a part with cuts on top.
  11. Preheat the oven to 180 degrees.
  12. Sprinkle the surface of the pastry with warm water. Place the pies in the oven for 35 minutes.

Tender fillet, appetizing golden brown crust and delicious aroma will not go unnoticed on the table. You can cook kulebyaka with fish on holidays, on weekends with your family, take it outdoors, or treat guests. The convenient shape of the closed pie allows you to take it with you for lunch at work or give it to your child at school for a snack.

Ingredients:

  • 500-600 gr. yeast dough;
  • 500 gr. fish fillet;
  • 500 gr. white cabbage;
  • 100 gr. butter;
  • 4 eggs;
  • greenery;
  • pepper and salt to taste.

Preparation:

  1. Cut the fish fillet into pieces and fry in oil until cooked.
  2. Chop the cabbage, add salt, crush it a little with your hand so that the cabbage releases its juice.
  3. Fry the cabbage in butter.
  4. Boil 3 eggs, peel and finely chop with a knife.
  5. Finely chop the greens with a knife.
  6. Mix eggs, herbs and cabbage, salt and pepper.
  7. Roll out the dough, lay parchment paper on a baking sheet and place a layer of dough on top.
  8. Divide the cabbage filling into two parts. Place a layer of cabbage filling in the middle of the dough, then minced fish and another layer of cabbage.
  9. Close the dough with the free edges, pinch and form an oval pie shape.
  10. To proof, set the kulebyak in a warm place for 20 minutes.
  11. Beat the egg for lubrication and brush the surface of the pie crust before placing the pie in the oven. Pierce the cake in several places with a wooden stick.
  12. Bake the pie in the oven at 200-220 degrees for 30 minutes.

Kulebyaka with egg and cabbage

A combination of cabbage and egg is often used to fill kulebyaki. Breaking the traditional oval shape, housewives bake miniature kulebyaki, more like pies, which are convenient to give to children for a snack at school, to cook for matinees in kindergartens, to offer instead of bread to guests, to cook for Maslenitsa and Easter.

Cooking time for kulebyaki with cabbage and egg is 2 hours.

Ingredients for the dough:

  • 3 cups flour;
  • 1 glass of kefir;
  • 40 gr. butter;
  • 1.5 tsp. dry yeast;
  • 1 egg;
  • 3 tsp. Sahara;
  • 1 tsp. salt.

Filling ingredients:

  • 2 eggs;
  • 250 gr. cabbage;
  • 1 onion;
  • 1 carrot;
  • 2 tbsp. l. butter;
  • 1 tbsp. l. vegetable oil;
  • 2 medium tomatoes;
  • salt and pepper to taste.

Preparation:

  1. Melt the butter in a water bath.
  2. Heat the kefir.
  3. Mix all ingredients for the dough and place in a warm place for 30-40 minutes.
  4. Finely chop the cabbage, onion and grate the carrots.
  5. Mix vegetable and butter in a saucepan. Saute the carrots and onions.
  6. Add cabbage and 2 tablespoons water. Simmer the vegetables until the cabbage is half cooked and add the tomato cut into slices. Simmer with tomato for 6-8 minutes.
  7. Boil the eggs. Grate or chop with a knife.
  8. Thoroughly mix the cabbage with the eggs, add salt and pepper and leave the filling to cool.
  9. Roll out the entire dough into a layer, lay out the filling lengthwise and connect the free edges over the filling. Or prepare portioned pies with filling.
  10. Preheat the oven to 220 degrees.
  11. Bake the pie in the oven for 25-30 minutes.

Kulebyaka is a pie filled with cabbage, meat, fish, mushrooms, or an assortment of these products. This delicious pastry has been known since ancient times - then it was present on absolutely all tables, regardless of the status of the family. Kulebyaka was served during meals to the royal families and boyars, and skillful peasant housewives spoiled their family and friends with the aromatic dish on weekends and holidays.

Dahl’s dictionary contains the verb “kulebyachit”, which is where, apparently, the name of this Russian culinary masterpiece came from. This unusual word is translated as “crumple”, “fold”, “bend”, “sculpt” or “feel with your hands”. Essentially, all these definitions mean the actions that need to be done in the process of preparing this ancient dish.

At first glance, it may seem that preparing such a dish takes a lot of effort and time, but in reality this is not the case at all. Using a clear, step-by-step recipe, you can effortlessly make kulebyaka with cabbage in a matter of minutes. Fragrant, delicate pastries will definitely appeal to all members of your family. If desired, the cabbage filling can be replaced with meat, fish, mushroom, chopped boiled eggs can be added, or a unique assortment of flavors can be created by combining several ingredients.

Taste Info Savory pies

Ingredients

  • For the test:
  • Warm water – 1.5 tbsp.;
  • Wheat flour – 4.5 tbsp;
  • Instant dry yeast – 1.5 tsp;
  • Sugar – 1.5 tsp;
  • Salt – 1 tsp. without slide;
  • Chicken egg – 1 pc. for dough + 1 pc. for lubrication.
  • For filling:
  • White cabbage – 600 g (one small head);
  • Carrots – 2 pcs. small size;
  • Onion – 2 pcs. small size or 1 large head;
  • Sesame – 1.5 tsp;
  • Salt and ground black pepper - to taste;
  • Vegetable oil for frying.


How to cook kulebyaka with cabbage from yeast dough

First of all, you need to make a dough for the future cabbage pie. Take a deep bowl suitable for kneading dough. Sift all the flour through a fine sieve so that it is saturated with oxygen, then the kulebyak will turn out tender and airy. Make a small hole in the middle of the resulting slide and pour the yeast into it. Mix the dry mixture thoroughly. Add salt, sugar and beat in one chicken egg. Stir again, then pour in warm water and begin kneading the dough. If necessary, add more flour or water. It is important to achieve the desired consistency: the dough should be dense and soft at the same time, without sticking to your hands.

Cover the bowl with the dough with a clean towel and place in a warm place for one hour.

After the specified time has passed, place the risen dough on a cutting board sprinkled with flour and knead it well with your hands on all sides. Set aside and start preparing the filling.

In order to prepare a delicious filling for kulebyaki, you need to chop the cabbage into medium-sized strips. If you cut it too large or, conversely, finely, the food will not turn out as juicy and tender as it should be.

Heat a sufficient amount of vegetable oil in a deep frying pan and add the cabbage there.

Peel the carrots and onions, rinse and chop, the first on a coarse grater, the second into small cubes. Place the prepared vegetables in a frying pan with cabbage.

Season the vegetables with salt and ground black pepper to taste.

Mix the vegetable mixture well and fry until the cabbage becomes soft. Remove from heat and leave to cool completely.

It's time to form the kulebyaka. Roll out the dough into a rectangular layer, about 0.5 centimeters thick. Spread parchment paper on the table and place the workpiece on it.

Distribute the cooled filling in the center of the layer.

Now you need to make oblique cuts on both sides of the filling.

You can wrap the kulebyaka by bending the cut strips of dough in the opposite direction of the product. It turns out to be a kind of “pigtail”.

Break the egg into a small, deep bowl and beat well with a fork. Brush the resulting mixture over the entire surface and sides of the kulebyak. For these purposes, it is convenient to use a silicone brush; if you don’t have one, a regular cotton pad or a piece of gauze folded several times will do. Sprinkle sesame seeds on top of the pie.

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Transfer the kulebyaka to a baking sheet along with parchment paper and place in an oven preheated to 180 C. Bake for 30-40 minutes. The finished kulebyaka should have an even, golden color.

Kulebyak from yeast dough in the oven is ready!

Let it cool slightly and serve warm, cutting into portions. Baking with cabbage will be a wonderful addition to lunch or dinner. Kulebyaku can also be consumed as an independent dish, with a cup of aromatic tea. Bon appetit!

In this post I offer a recipe for kulebyaki. If anyone has already prepared this dish, then they know that the difference between kulebyaka and other pies is that it requires a complex filling. Now I’ll tell you a little more about this dish.

Kulebyaka - This is a closed pie with a complex filling. It is considered a traditional Russian dish and consists of several types of minced meat, from two to four, which are placed sequentially and separated from each other by thin unleavened pancakes to prevent mixing. When the pie is cut into portions, each of them contains all types of fillings. Another difference between kulebyaki is the ratio of filling to total weight. It is in this pie that it makes up more than half of the total weight, and in other pies it makes up less than half.

The kulebyaks also differ from each other. Their difference lies in the way it is laid: in tiers or “corners”. Tiers are parallel layers of filling and are placed sequentially one above the other. And with “angles” - one minced meat is laid out at an oblique angle (mound, wedge) and divided with the other diagonally. Other options are known: “two corners+”, “three corners” or “four corners”.

Kulebyaka is considered a universal dish, since depending on the type of dough and filling, it can be served not only as a main course, but also as an appetizer. And also as an addition to a dish, for example, instead of bread for soup. Much less often, kulebyaku is served as a dessert. And this is due to the fact that pastry dough and sweet fillings are rarely used in its preparation.

Kulebyaka with liver (an old recipe)


Ingredients:
yeast - 0.5 tbsp.,
water - 3 tbsp.,
cognac/rum - 40 ml,
flour (sifted)


Filling:
liver (heart, liver, lungs) - 2 kg,
onions - 6 pcs.,
butter - 300 g,
nutmeg - to taste,
salt - to taste.


Preparation:

Rinse the liver in cold water, cut into pieces (in the old days they prepared a dish with liver from veal or lamb). Transfer to a saucepan and boil until tender.

Heat oil (it is better to use homemade oil) and fry the chopped onion.

Grind the liver and onions through a meat grinder, season to taste with nutmeg and salt (you can also add spices).

Preparation of the dough: take a saucepan, pour in slightly warmed water, add good quality yeast and pour in cognac (rum). Start adding flour, kneading the dough so that it turns out liquid, like for pancakes. Place in a warm place overnight.

Now you need to strain it through a sieve, add flour and knead into a thick dough. Put it in a warm place again, now for an hour. Knead and put in a warm place again (do this two more times).

Now roll it out not very thick - into a layer of about 1.5 cm and place it on a greased baking sheet, lay out the liver filling. Pinch it into a rectangle shape (other shapes are also possible). Brush the top with beaten egg and sprinkle with breadcrumbs.

Place in an oven preheated to 180°C and bake the kulebyaka until nicely golden brown.

Kulebyaka on four corners


Ingredients:
flour - 800 g.,
butter - 400 g,
fresh yeast - 50 g,
eggs - 4 pcs., salt, pepper - to taste


Mushroom filling:
chanterelle mushrooms - 600 g.,
garlic - 3 cloves,
flour - 1 tbsp. l.,
sour cream 20% - 200 g,
butter - 50 g


Cabbage filling:
cabbage - half a head of cabbage,
egg - 6 pcs.,
butter - 150 g


Meat filling:
beef liver - 600 g,
onions - 2 pcs.,
butter - 100 g


Onion filling:
green onions - 300 g.,
egg - 7 pcs.,
butter - 100 g


Preparation:

For the mushroom filling: Peel the chanterelles, rinse and dry if desired, and chop coarsely. Finely chop the garlic. Melt the butter in a frying pan, add the garlic and chanterelles, fry over medium heat, stirring, for 7 minutes. Add flour to the pan with chanterelles, fry over medium heat, stirring, for 2 minutes. Add sour cream, stir, increase heat, bring to a boil, add salt and pepper to taste. Remove from heat and cool.

Hard-boil and peel eggs for all types of filling.

For the cabbage filling : Finely chop the cabbage, pour in a large amount of boiling water (if the cabbage is not young, it needs to be brought to a boil and boiled for 2 - 3 minutes) and put on a sieve to drain all the water. Lightly squeeze the cabbage. Melt the butter in a frying pan without letting it overheat, add the cabbage and simmer over low heat, stirring, for 5 minutes. Remove from heat, cool. Chop the eggs and mix with cabbage. You can and should only salt the cabbage immediately before putting the filling in the pie.

For the meat filling: Clean the liver from films and ducts, cut into cubes with a side of about 2 cm. Chop the onion. Heat oil in a frying pan, add onion, fry over medium heat for 10 minutes. Add liver, fry over medium heat for 5 minutes, cool. Grind the liver with a bunch through a meat grinder. Then, stirring, add enough broth so that the filling acquires a viscous consistency. Add salt and pepper to taste.

For the onion filling: Chop the green bunch very finely. Melt the butter in a frying pan without letting it overheat. Add the onion and heat over low heat, stirring, so that the onion does not fry, for 3 minutes. Remove from heat. Finely chop the peeled eggs for the onion filling. Add chopped eggs to the onion, mix thoroughly, salt and pepper to taste.

For the test: sift the flour into a mound and make a well in the center. Dissolve yeast in 3 tbsp. l. warm water. Cut the butter and soften it, lightly beat the eggs with salt. Pour the yeast, eggs and oil into the well, knead into a soft elastic dough. Leave to stand for 10 minutes. Divide the dough into 2 parts: 3/4 and 1/4. Cut a small piece of dough for decoration.

Roll out most of the dough (3/4) into a layer 5 - 6 mm thick, place in the mold so that the edges hang slightly. Mentally divide the kulebyaka into 4 equal parts and place the filling in the “corners”. Carefully smooth their surface. Roll out a smaller part of the dough into a layer 5 - 6 mm thick. cover the kulebyak, carefully pinch the edges.

Roll out the set aside piece of dough, cut out or mold decorations, and place them on the surface of the kulebyaki. Lightly beat the egg and brush the pie with it. Bake at 180°C in convection mode or with the bottom and top of the oven on until the dough is ready, about 30 minutes.

Kulebyaka with fish and rice


Ingredients:
flour - 800 g,
butter - 250 g,
yeast - 20 g,
vanillin - 5 g,
egg - 6 pcs.,
milk - 1 tbsp.,
water - 4 tbsp. l.,
ghee - 1 tbsp. l.,
citric acid -1 tsp,
lard for lubrication.


Filling:
fresh fish - 500 g,
egg - 4 pcs.,
onions - 3 pcs.,
rice - 0.5 tbsp.


Preparation:

Sift the bitter flour, make a depression in the center, pour salt and citric acid into it, beat in the eggs, add a little water and knead the dough, knead it for 15 minutes, put it in the cold.

Soften the butter, mix with vanilla, roll out the dough in a large sheet, grease with oil, then fold all corners to the center, roll out again, leave for 5 minutes, grease with oil again, fold 2-3 times, roll out, cover with a napkin, leave.

From yeast diluted in warm water, 1 cup of flour, melted butter, milk and 2 eggs, prepare a dough with a consistency like thick sour cream. Heat a frying pan, grease it with lard, and prepare thin pancakes.

Chop the boiled eggs, cook the fluffy rice, mix it with the eggs. Boil the fish, remove the bones, and grind with onions in a meat grinder.

Roll out the dough into a layer, cut out two long strips 10 - 15 cm wide. Wet the sheet with water, lay out one strip, place several pancakes on it, rice with eggs on them, cover with several pancakes, lay out the minced fish, cover it with the remaining pancakes, place a second strip of dough on top, pinch the edges, decorate the pie with dough figures.

Coat the kulebyak with egg, prick with a fork in several places, bake in a preheated oven until browned.

Kulebyaka with cabbage and eggs (puff pastry)


Ingredients:
puff pastry - 1 package,
egg - 4 pcs.,
cabbage - 1 kg,
butter - 3 g,
salt - to taste.


Preparation:

Finely chop the cabbage, blanch for 5 - 7 minutes and let cool. Peel hard-boiled eggs, chop finely, mix with cabbage, adding butter, pepper and salt.

Roll out the dough into a thin layer, lay out the filling, and pinch the edges. Place the kulebyaka with cabbage, seam side down, on a sheet lined with oiled parchment and coat with beaten egg. Bake for about 20 minutes in a preheated oven.


Kulebyaka with meat


Ingredients:
flour - 600 g,
milk - 500 ml,
minced beef - 500 g,
vegetable oil - 50 g,
yeast - 20 g,
egg - 2 pcs.,
onion - 1 pc.,
sugar - 1 tbsp. l.,
black pepper, salt - to taste.


Preparation:

Knead yeast dough from flour, 1 egg, yeast, sugar and milk.

Fry the onion in oil, put in the minced meat, pepper and add salt, mix everything well.

Roll out the dough into a layer 0.5 cm thick, cut into strips 12 - 15 wide. Lay out one strip, place minced meat on it, cover with a second strip of dough, pinch the edges.

Place the kulebyaka seam side down on a greased baking sheet, coat with beaten egg, and bake for 40 minutes in a preheated oven. The kulebyaka with meat is served hot.

Bon appetit!



Calories: Not specified
Cooking time: Not indicated

Kulebyaka is one of the types of yeast homemade baked goods. It is a rectangular closed pie with filling. In some cases, you can find portioned kulebyaka. Most often, the kulebyak is given an oval shape. The filling is usually complex. She prepares in advance. Kulebyaki can be meat, fish, or vegetable. A distinctive feature of even kulebyaki is that the filling makes up 50% of the total mass of the entire pie. There are a lot of fillings in a kulebyak and in some cases complex fillings are placed in layers in such a pie. We will prepare kulebyaka using yeast dough, which does not include eggs. There are many recipes for making kulebyaki dough. I will present mine to your attention, and after you try it, you will be able to evaluate the taste of this dough and I think you will be pleased. Watch how the kulebyaka with cabbage and egg is prepared, see the recipe with photos below.


Ingredients:

- wheat flour 500 gr,
- warm milk - 1 glass (250 ml),
- dry instant yeast - 1 tbsp. spoon or 11 g.,
- granulated sugar - 3 tbsp. spoons,
- salt - 1 teaspoon (without a slide),
- vegetable oil - 3 tbsp. spoons,

For filling:

- white cabbage - 500 g,
- onions - 2 pcs.,
- fresh carrots - 1 pc.,
- vegetable oil for frying - to taste,
- salt, sugar, ground pepper - to taste,
- tomato paste - 1 teaspoon,
- hot drinking water - 100 ml.,
- chicken egg - 4 pcs (based on 2 pcs for each kulebyak).,
- yolk of 1 egg for greasing the kulebyaki.

Number of servings - 6
Cooking time - 3 hours
Cuisine: Russian, European

How to cook with photos step by step




1. Start the dough in a bowl. To do this, pour in warm milk and add 1 teaspoon of salt, 2-3 tbsp. spoons of sugar. Add dry yeast and stir. You need to dissolve the yeast in the flour. Let the dough sit for a while. 30 minutes will be enough. During this time, the yeast will wake up and begin to play. The dough will begin to rise. Foam will appear on the surface of the milk.





2. In another bowl, sift the flour. Ideally, sift the flour twice so that it is enriched with oxygen. This will make the dough softer, and the dough will rise faster.





3. Pour the dough into a bowl with flour. Stir. You can knead by hand or using available household equipment (mixer, dough kneader).







4. When the flour has absorbed all the moisture and the dough has gathered into a ball, you can proceed to the next step.





5. Pour in vegetable oil. 3-4 tbsp will be enough. spoons I used regular sunflower oil, but it was odorless. You can take olive oil. Notice the dough again.





6. Knead the dough by folding it and pressing it down. There is a theory that such dough should not be knocked out, but rather air should be mixed into it. This is done with folding movements. So that the air gets inside the dough fold. You can read more about this method of mixing on the Internet. For a simpler understanding of the process, I recommend kneading the dough with a mixer with dough attachments, at the very end, apply a little hand. Stretch the dough for 3-4 minutes, folding it in half. The dough will tear. It's OK. Fold it and collect it into a ball. There is no need to use a rolling pin. Gather the dough into a ball. Place in a clean bowl. Cover with film and place in a warm place to rise. Separately, I note that at temperatures above 40 degrees, your yeast will stop working. Do not place the dough in a hot oven to rise or too close to a hot radiator.







7. While the dough is rising, let's make the filling. Chop the white cabbage into thin strips.





8. Peel the onion and cut into cubes.





9. Fry the onion in vegetable oil until golden brown.





10. Make sure the onions don’t burn. Add grated carrots. It doesn't matter what type of grater you use for carrots. I took a grater with small divisions, but you can use larger ones.







11. Add shredded cabbage to the pan with the onions and carrots and stir immediately. If this is not done, the onions will burn and the cabbage will acquire a bitter taste that cannot be corrected by anything. Simmer the cabbage with vegetables under the lid. Stir occasionally to avoid burning.





12. When the cabbage becomes soft, add tomato paste, a little hot drinking water and stir. The water will help distribute the tomato paste evenly and speed up the cooking process of the cabbage. Add salt, sugar, spices to taste. I add about 1 tbsp of sugar. spoons to remove the acidity of the tomato paste. Bring the cabbage to readiness and turn off.





13. By this time our dough will rise. Here I have the dough standing near a hot radiator for about 1.5 hours.




14. Divide the dough into 2 parts. Roll each part into a layer with a rolling pin.







15. Remove the cooled cabbage from the pan. Separately, boil the eggs until tender. Cool and peel.





16. Place the stewed cabbage in a thick layer on the dough. Make cuts on the dough (along the edges).





17. Cut the peeled boiled egg into cubes and place on top of the cabbage layer. At this stage, you can add a layer of chopped herbs to the filling. My family doesn't really like greens in the filling. I left this moment out. I suggest you prepare this one.





18. Gather the edges of the kulebyaki by braiding it. Secure the edges tightly so that the braid does not unravel when baking. Transfer the pie to a baking sheet lined with baking parchment. Preheat the oven to 200 degrees. During this time the dough will rise a little. A minute before baking, brush the kulebyak with whipped yolk (sprinkle with sesame seeds if desired). Place the pan with the pie in the oven and bake for about 30 minutes. You can check readiness with a wooden stick. If it comes out of the dough dry, without dough, it means it’s ready.





I prefer to roll out the kulebyaki dough thinly. This dough will bake well and will never be soggy. The thickness of the raw dough layer is about 1-0.5 cm.
Hot kulebyak is not cut. Allow the finished pie to cool. Slice before serving and serve.

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