Kulebyaka is a national dish of Russian cuisine, which is a pie with a complex filling. It can be cooked with meat, fish, liver, mushrooms, cabbage.
To cook kulebyaka with meat, you will need the following ingredients. For the dough: 5 tbsp flour, 270 ml of milk, 100 g of butter or margarine, 2 tbsp. sugar, 1 tsp salt, 3 eggs, 40 g yeast. For the filling you will need: 800 g of veal pulp (beef, pork, liver, chicken), 2 onions, 2 hard-boiled eggs, 6 allspice peas, a little dill, ground black pepper, vegetable oil, 3 bay leaves, salt - to taste …
Combine milk, sugar, salt, butter. Put on fire and heat a little. The butter should completely melt. Beat eggs, 2-3 tbsp. place the liquids in a separate bowl and leave to grease the kulebyaki. Pour milk into a deep bowl, dissolve yeast, add eggs, stir, add flour and knead the dough. Cover it with a towel, put it in a warm place and let it come up. When the dough rises, knead twice.
Dilute yeast only with warm liquid (25-30 ° C). Before kneading, it is advisable to sift the flour through a sieve.
Pour water into a saucepan, put it on fire. When the water boils, put meat, allspice, bay leaf, salt in it and boil until tender. Chill the meat, mince it. Peel and finely chop the onion, fry it in a skillet in sunflower oil. Peel hard-boiled eggs. Grind them up. Chop the dill finely. Combine meat, eggs, dill, onions, add salt, ground black pepper, 12 tbsp. spoons of broth and mix well.
Divide the dough into 2 pieces. Roll them into layers 1 cm thick, put the filling, on it the second layer of dough. Fold over the edges and pinch them. You can decorate the top with dough curls. Place the kulebyaka on a greased baking sheet with vegetable oil. Leave it on for 15-20 minutes. Puncture several places with a fork to release steam. Lubricate the kulebyaka with a beaten egg, place in an oven preheated to 180 ° C. Bake for 25-30 minutes. Remove from oven, cover with a towel and leave for 15-20 minutes. Serve the kulebyaka with meat broth and tea.
Check the readiness of the kulebyaki with a wooden toothpick or stick: if the toothpick remains dry and without traces of dough, the dish is ready.
For kulebyaki, you can use the filling of liver, fish and rice, mushrooms, cabbage. To prepare the filling from liver (liver, lungs, heart), boil offal, pass them through a meat grinder, put in a frying pan along with chopped and pre-fried onions. Fry, add chopped eggs, herbs, pepper, salt. For the rice and fish filling, cut the fish fillets into small pieces and fry in oil. Mix with boiled rice, add dill, pepper, salt.
To make a mushroom filling, fry the mushrooms, combine with fried onions, dill, salt and pepper. Boiled potatoes can be added if desired. For the cabbage filling, fry the finely chopped vegetable with tomato sauce. Combine with fried onions, add salt and pepper to taste.
