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Pieces of sautéed beef in sauce, with smetana (sour cream) [20] Chicken Kiev: A dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. Golubtsy: Cooked cabbage leaves wrapped around a variety of fillings [21] [5] Makarony po-flotski
Kurnik ("chicken pirog"), also known as wedding pirog or tsar pirog, a dome-shaped savory Russian pirog, usually filled with chicken, eggs, onions, kasha or rice, and other optional components; [8] [9] Poppy seed roll and nut roll, popular throughout Central and Eastern Europe, are considered types of pirog in Eastern Europe;
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.
For filling, pork, lamb, beef, or any other kind of meat can be used; mixing several kinds is popular. The traditional Ural recipe requires the filling be made with 45% of beef, 35% of lamb, and 20% of pork. Traditionally, various spices, such as pepper, onions, and garlic, are mixed into the filling.
In Romania and Moldova, a similar recipe is called colțunași, [16] with regional varieties such as piroști in Transylvania and Bukovina regions and chiroște in Moldavia region. [33] Colțunași is either a dessert filled with jam (usually plum), fresh sour cherries, [ 34 ] or cottage cheese, or savory, filled with dill seasoned cheese ...
The traditional Udmurt recipe requires a mixture of 45% beef, 35% mutton, and 20% pork. [7] Various spices, such as black pepper and diced onions as well as garlic, are mixed into the filling. They are commonly topped with sour cream , mayonnaise , dill , red onions or vinegar , all of which are traditional to the region and can be produced in ...
Meat or chicken boiled in the broth is cut into small pieces and served as a main course, sometimes quickly fried in oil with onions, carrots, and bell peppers. Boiled potatoes are a favorite side dish, with grated horseradish served as an accompaniment. A chicken stuffed with eggs in milk (tutırğan tawıq) is a special dish for holidays.
The author wrote that veal, partridge or chicken could be substituted but the authentic recipe contained grouse. [ citation needed ] In post-revolutionary Russia, cheaper ingredients were substituted for the originals: grouse was replaced by chicken or sausage, crayfish by hard-boiled egg, cucumbers, olives and capers by pickled cucumbers and ...