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Pirozhki are either fried or baked. They come in sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions, or cabbage. Typical sweet fillings are fruit (apple, cherry, apricot, lemon), jam, or tvorog. [9] Baked pirozhki may be glazed with egg to produce golden color.
A traditional dish in Slovak cuisine is bryndzové pirohy, dumplings filled with salty bryndza cheese mixed with mashed potatoes. Bryndzové pirohy are served with some more bryndza (mixed with milk or sour cream, so it has a liquid consistency and serves as a dip) and topped with bacon or fried onion. In Slovakia, pirohy are semicircular in shape.
One feature of pirozhki that sets them apart from, for example, English pies is that the fillings used are almost invariably fully cooked. The use of chopped hard-boiled eggs in fillings is another interesting feature. Six typical fillings for traditional pirozhki are: Chopped boiled meat mixed with sautéed onions; Rice and boiled eggs with dill
A traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar Pyshka (or Ponchik) A Russian variety of doughnut. Varenye: It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. Zefir
Pirozhki pirozhok, piroshki: Russia, Ukraine: Savory or sweet The generic word for individual-sized baked or fried buns (small pirogs) stuffed with a variety of fillings. Pork pie: United Kingdom: Savory A traditional British meat pie consisting of roughly chopped pork and pork jelly sealed in a hot water crust pastry. Pot pie: United Kingdom ...
Pirozhki (Russian diminutive, literally "small pirogi") or pyrizhky (Ukrainian), individual-sized buns that can be eaten with one hand; [1] Rasstegai ("unbuttoned pirog"), a type of Russian pirog with a hole in the top; [10]
Guryev porridge. This is a list of Russian desserts.Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, as Russia is by area the largest country in the world. [1]
The day before baking bacon patties, the cook usually spends one or two hours preparing any meat and onion that will be used.Bacon and other fatty meats (such as bacon or back bacon) do not chop well in a food processor and tend to get caught on the blade, so the cook must hand chop these into tiny cubes, about 1.5 millimetres (about 1/16 inches).