A large closed pie with a variety of fillings deserves a nice name - kulebyaka. Delicious, appetizing, nourishing, it is truly universal: it goes well with cabbage soup, fish soup, broths, meat dishes, it is used as a separate main course, as an appetizer or baking for tea.
It is necessary
-
- flour;
- butter;
- vegetable oil;
- eggs;
- potatoes;
- sauerkraut;
- onion;
- dried mushrooms;
- salt;
- pepper;
- sugar,
- caraway.
Instructions
Step 1
Soak 5 grams of dried mushrooms in water for half an hour. Chop finely, mix with sauerkraut (25 grams). Cut one medium onion into cubes. Pour a little of any vegetable oil into the pan, add onions, fry until golden brown. Wash 2 potatoes, peel, boil in salted water. When the potatoes become boiled, carefully drain the water, mash the hot potatoes with a crush or a fork in mashed potatoes, put in a bowl. Add mushrooms with cabbage, onions, mix everything well, salt and pepper to taste.
Step 2
Cut 15 grams of butter into cubes, add 2 eggs, a pinch of salt and granulated sugar each. Take 30 grams of flour, sift through a fine sieve to make the dough airy and fluffy. Pour flour into the egg and butter mass in small portions, stirring. Knead the dough, shape it into a ball, wrap it in foil. Put in the refrigerator for half an hour. Sprinkle flour on the kitchen board. Remove the hardened dough from the refrigerator, put it on a board, roll it into a rectangular thin layer. Place the cooked potato and cabbage filling in the middle of the layer.
Step 3
Roll the layer into a roll, carefully glue the edges in the form of a candy wrapper. Pierce the surface of the kulebyaki in several places with a knife. Beat one egg, brush it over kulebyaku, sprinkle with caraway seeds. Bake in oven at 200 ° C for about an hour. Remove the baking sheet, turn the kulebyaka first onto a platter or cooking board, then onto a plate. Grease the top crust with butter. Cut into chunks and serve.
