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Russian Information Guide |Rus-a| Life Style| National Cuisine | Kulebiaka
Kulebiaka
An amazing Russian pie with a great variety of fillings such as meat, mushrooms, potatoes, cabbage, eggs and so forth has incredibly thin dough. It was described in works of the most popular Russian classic authors – Gogol, Turgenev, Guilyarovsky, Vyasemsky. All of them admired the deliciousness of the traditional Russian dish which has always been a symbol of Moscow.
Here we’ll show the step-by-step preparation of the classic kulebiaka.
Ingredients:
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fried mushrooms – 200 gr
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fried kraut – 200 gr
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plain flour – 2,5 cups
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pressed ferments – 20 gr
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refined oil – 3 table-spoons
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an egg
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sault – 1 pinch
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water – 1 cup
Directions:
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Fill a basin with warm water; add pressed ferments, sugar substitutes at option and 2 flour cups. Mix everything; wait till the mass increases (12-17 mins).
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Add into increased mass an egg, sault and oil. Make the mass smooth.
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Add another 0,5 cups of flour. Make the mass smooth again. Wait 30 mins.
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Knead the mass and wait another 20 mins.
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Roll the mass into the square-cut shape. Visually separate it to 3 parts and make several little cuts on one of them.
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Lay mushrooms on the middle part. Cover them with kraut.
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Cover the filling with the side parts (the one with cuts is last).
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Cover the surface with egg-mass and wait 20 mins.
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Heat it in the oven for 27-30 mins at 180 Celsius.
