Pies with sauerkraut and salted mushrooms are a privilege of Russian cuisine. And, although they were baked most often during fasting, no one forbade eating this dish on other days. The difference between the lean and light pies was not in the filling, but in the dough.
It is necessary
-
- For filling:
- 600 g sauerkraut
- 200 g salted milk mushrooms
- 1 onion
- 1 tablespoon vegetable oil
- Sour yeast dough (dough):
- 500 ml of kefir
- 50 g fresh yeast or 20 g dry
- 5 tablespoons of sugar
- 100 g butter
- 3 eggs
- 1/2 teaspoon salt
- 4 cups wheat flour
- Rye dough (lean):
- 3 cups rye flour
- 1 tsp baking powder
- 1/2 cup vegetable oil
- 1/2 glass of beer
- 1/4 teaspoon salt
Instructions
Step 1
Prepare the filling. Peel the head of the onion, rinse, dry and chop into half rings. Throw the milk mushrooms in a colander and rinse. Cut into strips. Squeeze sauerkraut, rinse under running water and let the liquid drain. Heat vegetable oil in a wide deep frying pan (try to take mustard oil for piquancy) and fry the onion in it until transparent, add cabbage and mushrooms. Fry over medium heat for 10-15 minutes, stirring occasionally. Optionally, you can season the filling with ground black pepper, aromatic herbs.
Step 2
If you want to bake a quick pie, make a yeast dough. Add 1 teaspoon of sugar to 250 grams of warm kefir (30-45 ° C), crumble the pressed yeast or add dry yeast in an even layer and set aside for 15 minutes. If after a specified time a "cap" has formed on the kefir, the yeast is fresh and you can start baking. If not, then the yeast is "dead" and the dough will not work with it.
Step 3
Melt the butter in a small saucepan. Cool it down. Sift half the flour into a large bowl with the salt and the remaining sugar. Heat the remaining kefir to room temperature and pour into flour, add yeast, melted butter and knead the dough. Sprinkle flour on the work surface, lay out the dough and continue kneading it gradually adding the remaining flour. The finished dough is soft and sticks a little to your hands. Roll it into a ball, put it in a bowl, sprinkle with flour and cover with a clean kitchen towel, put it in a warm place and let it "rest" for 10-15 minutes. When the dough has doubled in size, fold it over and let rise a second time.
Step 4
Roll half of the dough into a layer, put on a baking sheet covered with baking paper, form with a side, distribute the filling. Roll out the rest and cover the pie. Pinch the edges. Place with a fork and bake in an oven preheated to 180 ° C for 35-40 minutes. Let the finished cake "rest" for 10-15 minutes under a clean kitchen towel.
Step 5
To make lean rye dough, sift rye flour with salt and baking powder into a bowl. Add warm beer mixed with vegetable oil and knead the dough. Roll into a ball, wrap in plastic wrap and let it "rest" for 10-15 minutes. Roll out the dough, place on a baking sheet covered with baking parchment, place the filling in one half and smooth out, cover with the other half and pinch the edges with a "pigtail". Pour the cake with a fork and bake in a preheated 180 ° C for 40-45 minutes.
