Kulebyaka is a representative of traditional Old Russian cuisine. Kulebyaks were eaten in villages, served on the table for nobles and kings. Pie with expensive filling often could not be prepared by all segments of the population, but at feasts on the occasion of weddings, name days, church holidays, kulebyaka with cabbage, eggs, meat or fish was sure to appear. Rosy aromatic pastries will become a decoration of any table.

A common option for making a village kulebyaki is to stuff closed pie cabbage with egg. Yeast dough is used for kulebyaki, but many housewives make a pie with yeast-free, puff, shortbread and kefir dough.

Not everyone follows the correct traditional technology for making kulebyaki. Initially, the filling was prepared from 2-3 components, laid out in layers and the layers were separated by thin, unleavened pancakes to prevent the products from mixing. This way of spreading the filling in the finished kulebyak in a cut gives a beautiful, striped pattern.

Kulebyaka on yeast dough with cabbage

Closed kalebyaka with cabbage is classic pie from yeast dough... You can serve kulebyak for lunch, as a hot dish, for tea, for festive table... Juicy appetizing minced meat from cabbage with egg and airy soft yeast dough both adults and children like. Many people like to eat kulebyaka with sour cream sauce, milk or fermented baked milk.

Cooking kulebyaki will take 1.5 hours.

Ingredients for the dough:

• 250 ml of water;
• 1.5 tsp dry yeast;
• 4.5-5 cups of flour;
• 1 egg;
• 1 tsp salt;
• 1.5-2 tsp Sahara.

Ingredients for the filling:

• 1 medium cabbage;
• 2 small onions;
• 2 large carrots;
• vegetable oil;
• 1.5 tsp sesame;
• pepper and salt to taste;
• 1 egg.

Preparation:

1. Heat up the water. The water should be at room temperature.
2. Sieve flour through a sieve.
3. In a pile of flour, make a depression and pour yeast into the hole. Stir.
4. Add salt, sugar and egg to the flour. Stir.
5. Pour in a glass of warm water and continue kneading the dough.
6. Knead the dough until the texture is firm, soft and no longer sticking to your hands. Add water or flour as needed.
7. Cover the container with the dough with a cloth and leave to infuse in a warm place for 1 hour.
8. Prepare the minced meat. Peel the onions and carrots. Cut the onion into half rings, grate the carrots. Chop the cabbage.
9. Put a skillet on the fire. Pour in the vegetable oil and put the cabbage in the pan.
10. Add carrots and onions to the cabbage and simmer the vegetables until the cabbage is soft. Season the filling with salt and pepper.
11. Roll out the dough into a 1 cm thick rectangular plate.
12. In the middle of the dough, lay out the filling along the entire length, stepping back 5-7 cm from the edges of the dough.
13. Use a knife to make oblique cuts from the filling to the edges of the dough.
14. Wrap the kulebyaka with the notched edges inward, with an overlap. Above you get a pigtail of dough.
15. Whisk in an egg for lubrication, brush over the entire surface of the cake and sprinkle with sesame seeds.
16. Preheat the oven to 180 degrees and bake for 30-35 minutes until golden brown.

Ingredients for the dough:

• 200 ml sour cream;
• 500 gr. flour;
• 100 ml vegetable oil;
• 3 eggs;
• 1.5 tsp dry yeast;
• 1 tbsp. l. Sahara;
• 1.5 tsp salt.

Ingredients for minced meat:

• 400 gr. any mushrooms;
• 400 gr. cabbage;
• 1 tsp turmeric;
• 1 onion;
• 1 bunch of dill;
• 50 ml of vegetable oil;
• 1.5 tsp salt.

Preparation:

1. Prepare the dough. Sift flour through a sieve, heat sour cream and vegetable oil to room temperature.
2. Stir flour with yeast, add eggs, salt and sugar, pour in vegetable oil.
3. Stir in the sour cream gently.
4. Knead the dough, cover with a cloth or towel and put in a warm place to infuse.
5. Peel, rinse and boil the mushrooms.
6. Chop the mushrooms, cut the onion into medium cubes and fry in a skillet until a delicious blush.
7. Chop the cabbage, add the turmeric and stir. Combine cabbage with toasted mushrooms and simmer in a skillet until cabbage is soft.
8. Finely chop the dill, add to the cabbage stewed with mushrooms and mix.
9. Divide the dough into two equal portions. Roll out two 1 cm thick layers. Divide the layer mentally into three parts, make cuts on one side.
10. Place the filling in the middle or on the side of the whole edge. Wrap the minced meat in a roll or overlap, there should be a part with cuts on top.
11. Preheat oven to 180 degrees.
12. Sprinkle the surface of the kulebyaki with warm water. Place the cakes in the oven for 35 minutes.

Delicate fillet, appetizing golden brown crust and delicious aroma will not go unnoticed on the table. You can cook kulebyaka with fish for the holidays, on weekends with your family, take it outdoors, and treat guests. The convenient form of a closed pie allows you to take it with you to lunch to work or give your child to school for a snack.

Ingredients:

• 500-600 gr. yeast dough;
• 500 gr. fish fillet;
• 500 gr. white cabbage;
• 100 g butter;
• 4 eggs;
• greens;
• pepper and salt to taste.

Preparation:

1. Cut the fish fillet into pieces and fry in oil until tender.
2. Chop the cabbage, salt, crush a little with your hand so that the cabbage starts up the juice.
3. Fry the cabbage in butter.
4. Boil 3 eggs, peel and chop finely with a knife.
5. Finely chop the greens with a knife.
6. Combine eggs, greens and cabbage, salt and pepper.
7. Roll out the dough, spread parchment on a baking sheet and put a layer of dough on top.
8. Divide the cabbage filling in two. Place a layer in the middle of the dough cabbage filling, then minced fish and again a layer of cabbage.
9. Close the dough with free edges, pinch and shape the kulebyaki into an oval shape.
10. For proofing, leave the kulebyaka in a warm place for 20 minutes.
11. Beat the egg for greasing and brush the surface of the kulebyaki before placing the pie in the oven. Pierce the pie in several places with a wooden stick.
12. Bake the pie in the oven at 200-220 degrees for 30 minutes.

Kulebyaka with egg and cabbage

A combination of cabbage and egg is often used for filling kulebyaki. Violating the traditional oval shape, housewives bake miniature pies, more like pies, which are convenient to give children for a snack at school, cook for matinees in kindergartens, offer guests instead of bread, cook for Maslenitsa and Easter.

Cooking time for kulebyaki with cabbage and eggs is 2 hours.

Ingredients for the dough:

• 3 cups flour;
• 1 glass of kefir;
• 40 gr. butter;
• 1.5 tsp dry yeast;
• 1 egg;
• 3 tsp Sahara;
• 1 tsp salt.

Ingredients for the filling:

• 2 eggs;
• 250 g cabbage;
• 1 onion;
• 1 carrot;
• 2 tbsp. l. butter;
• 1 tbsp. l. vegetable oil;
• 2 medium tomatoes;
• salt and pepper taste.

Preparation:

1. Melt the butter in a water bath.
2. Heat the kefir.
3. Mix all the ingredients for the dough and place in a warm place for 30-40 minutes.
4. Finely chop the cabbage, onion and grate the carrots.
5. In a saucepan, combine vegetable and butter... Put the carrots and onions to sauté.
6. Add cabbage and 2 tablespoons of water. Simmer the vegetables until the cabbage is half cooked and add the tomato sliced ​​into wedges. Simmer with tomato for 6-8 minutes.
7. Boil the eggs. Grate or chop with a knife.
8. Thoroughly mix the cabbage with the eggs, salt and pepper and set the filling to cool.
9. Roll out all the dough into a layer, lay the filling along and connect the free edges over the filling. Or, make portioned pies with filling.
10. Heat the oven to 220 degrees.
11. Bake the pie in the oven for 25-30 minutes.

Calorie content: Not specified
Cooking time: Not indicated

Kulebyaka is one of the types of yeast homemade baked goods... It is a rectangular closed pie with a filling. In some cases, you can find portioned kulebyaka. Most often, the kulebyak is given an oval shape. The filling is usually complex. She prepares in advance. Kulebyaki are meat, fish, vegetable. A distinctive even-numbered kulebyaki is that the filling makes up 50% of the total mass of the whole cake. There are many fillings in the pie, and in some cases, complex filling is placed in such a cake in layers. We will cook kulebyaka with yeast dough, which does not include eggs. There are many recipes for making kulebyaki dough. I will bring to your attention my own, and having tried it, you will be able to appreciate the taste of such a dough and I think you will be satisfied. See how kulebyaka with cabbage and egg is prepared, see the recipe with the photo below.

Ingredients:

- wheat flour 500 gr,
- warm milk - 1 glass (250 ml),
- dry fast-acting yeast - 1 tbsp. spoon or 11 gr.,
- granulated sugar - 3 tbsp. spoons,
- salt - 1 tsp (without a slide),
- vegetable oil - 3 tbsp. spoons,

For filling:

- white cabbage - 500 gr,
- onions - 2 pcs.,
- fresh carrots -1 pc.,
- vegetable oil for frying - to taste,
- salt, sugar, ground pepper - to taste,
- tomato paste - 1 tsp,
- hot drinking water - 100 ml.,
- chicken egg - 4 pcs (at the rate of 2 pcs for each kulebyaku).,
- the yolk of 1 egg for greasing the kulebyaki.

Servings - 6
Cooking time - 3 hours
Cuisine: Russian, European

How to cook from a photo step by step

1. In a bowl we will start a dough. To do this, pour in warm milk and add 1 teaspoon of salt, 2-3 tbsp. tablespoons of sugar. Add dry yeast and stir. You need to dissolve the yeast in flour. Let the dough stand for a while. 30 minutes will be enough. During this time, the yeast will wake up and play. The dough will start to come up. Foam appears on the surface of the milk.

2. In another bowl, sift the flour. Ideally, sift the flour twice so that it is enriched with oxygen. This will make the dough softer and the dough will rise faster.

3. Pour the dough into a bowl of flour. Stir. Can be kneaded by hand or with the help of a handyman home appliances(mixer, kneader).

4. When the flour absorbs all the moisture, the dough gathers into a ball, you can proceed to the next step.

5. Pour in vegetable oil. 3-4 tbsp will be enough. spoons. I took ordinary sunflower oil, but odorless. You can take olive. Notice the dough again.

6. Knead the dough by folding and crushing. There is a theory that such a dough should not be knocked out, but, as it were, the air should be mixed into it. This is done with a folding motion. So that, as it were, air gets into the folds of the dough. You can read more about this mixing method on the Internet. For more simple understanding process, I recommend kneading the dough with a mixer with dough attachments, already at the very end, put your hand a little. Stretch the dough for 3-4 minutes, folding it in half. The dough will tear. It's OK. Fold it up and collect it in a ball. You do not need to use a rolling pin. Gather the dough into a ball. Place in a clean bowl. Tighten with plastic wrap and put in a warm place to come. Separately, I note that at temperatures above 40 degrees, your yeast will stop working. Do not place the dough in a hot rising oven or too close to a hot battery.

7. While the dough is coming up, let's start filling. White cabbage chop into thin strips.

8. Onion peel and dice.

9. Fry the onion in vegetable oil until golden brown.

10. Make sure that the onions do not burn. Add the grated carrots. It doesn't matter what kind of grater you use for your carrots. I took a grater with fine divisions, and you can take larger ones.

11. Add shredded cabbage to the skillet with onions and carrots and stir immediately. If this is not done, then the onion will burn, and the cabbage will acquire a bitter taste that cannot be corrected with anything. Simmer cabbage with vegetables, covered. Stir occasionally to avoid scorching.

12. When the cabbage becomes soft, add tomato paste to it, a little drinking hot water and stir. The water will help to distribute the tomato paste evenly and speed up the cooking process. Add salt, sugar, spices to taste. I put sugar about 1 tbsp. spoons to remove acidity tomato paste... Bring the cabbage to readiness and turn it off.

13. By this time, our dough will rise. Here I have a dough that has stood near a hot battery for about 1.5 hours.




14. Divide the dough into 2 parts. Roll each of the parts with a rolling pin into a layer.

15. Remove the cooled cabbage from the pan. Boil the eggs separately until tender. Cool and clean.

16. Stewed cabbage Place in a thick layer on top of the dough. Make cuts on the dough (around the edges).

17. Cut the peeled boiled egg into cubes and place on top of the cabbage layer. At this stage, you can put a layer of chopped greens in the filling. My homemates do not like greens in the filling very much. I omitted this moment. I suggest you cook this one.

18. Gather the edges of the kulebyaki by braiding the braid. Fasten the edges firmly so that the braid does not unravel when baking. Transfer the kulebyaka to a baking sheet lined with baking parchment. Preheat oven to 200 degrees. During this time, the dough will rise slightly. A minute before baking, brush the kulebyaka with whipped yolk (sprinkle with sesame seeds if desired). Place the baking sheet with the kulebyak in the oven, bake for about 30 minutes. Readiness can be checked with a wooden stick. If it comes out of the dough dry, without dough, then it is ready.

I prefer to roll out the dough for kulebyaki thinly. This dough will bake well and will never be soggy. Layer thickness raw dough about 1-0.5 cm.
Kulebyaka is not cut hot. The finished cake is allowed to cool. Cut before serving and serve.

This kulebyaka with meat turns out to be tender, fragrant and very tasty, it can be served as a main dish, as an appetizer, or as an addition to cabbage soup, soup or broth. But no matter how you serve it, your family will be immensely happy to crack from the belly, oh, excuse me, to enjoy this famous Russian dish. The recipe is practical, inexpensive, so it should please not only the irreconcilable kulebyak destroyers, but also the hostesses. So, I’m telling you how to make a delicious pudding with meat.

Ingredients:

(2 kulebyaki with meat)

• dough:
• 3 glasses of premium flour (500 gr.)
• 2.5 tsp dry yeast or 25 gr. fresh yeast
• 1 egg
• 1/2 cup milk
• 1/2 glass of water
• 3 tbsp vegetable oil
• 1 tsp Sahara
• 1 tsp salt
• filling:
• 500-600 gr. minced meat
• 1 large onion
• 3 boiled eggs
• 3 tbsp boiled rice
• salt to taste
• ground black pepper to taste
• vegetable oil
• decoration:
• 1 yolk

• I prepare this dough for everyone, whether it be meat pies, fish pies or pies with cabbage. The dough is excellent, tasty, airy, in perfect harmony with the salty filling. It is not difficult to prepare and it always works. So, pour half a glass of water and half a glass of milk (total volume 250 ml), heat it to 40-45 ° C. Here is the first "rake", do not step on them. The mixture should be lukewarm, never hot, remember that at 50 ° C the yeast dies.
• We dilute fresh yeast or dry baking yeast in a warm milk mixture.

• Add 1 tsp. sugar and 1 tbsp. flour, mix. We put the vessel with the dough in a warm place for 15-20 minutes. Here is the second "rake", we put the dough in a WARM place, and not in a bowl of boiling water.
• By the way, many people think that dough should be done only for butter dough, but for regular yeast, you can skip. You can, but you still need time to sift the flour, get out and beat the egg. While you are doing this, the yeast, once in a warm nutrient medium, will wake up and begin to grow intensively. And this is where the secret of the air test lies)))))

• If everything was done correctly - the milk was not overheated and the yeast was not boiled - then the dough begins to become covered with bubbles and increase in volume.

• Put 2.5 cups of flour in a vessel with dough.

• Add one chicken egg, 3 tablespoons. sunflower oil and salt. Mix everything well.

• We spread the dough on a floured table and begin to knead it. Knead well, add flour little by little. The dough for kulebyaki should be soft, but at the same time "obedient", not stick to the table and hands. To make it easier to knead the dough, you can grease your hands with sunflower oil.

• We form a ball, put it in a bowl and cover with a thin napkin. We put in a warm place for 30-40 minutes.
• Attention, whoever has a bread maker, you can entrust the preparation of the dough to her! Everything is exactly the same: pour a warm milk mixture into a container, add yeast, sugar and a spoonful of flour. Let it stand a little while we sift the flour. Then we throw in everything else, turn on the appropriate mode. We take out the dough already ready for baking.

Meat filling for kulebyaki

• Do you know how the kulebyaka differs from the usual pie? There is a lot of dough in the pie and not a lot of filling, but everything is correct with the kulebyaki: a lot of tasty and juicy filling and some dough. Therefore, if we want to cook a delicious kulebyaka with meat, we don’t save the filling))))) But this does not mean at all that for a good kulebyaka you need to buy a whole kilogram of meat, or rather two! Enough 500-600 gr. minced meat, and the minced meat can be pork, beef or consisting of different types minced meat.
• So, we take one large onion and chop finely. Simmer the onions over low heat in a little sunflower oil. Dry the onion on high fire, and even more to bring to Brown color, not necessary.
• When the onion becomes soft and transparent (such an onion retains its juiciness), add fresh minced meat. Now we increase the heat and, without ceasing to interfere, fry the minced meat over high heat. We fry for a short time, as soon as the minced meat has ceased to be red, turn off the heat so as not to overdry the meat. Fear not, the minced meat is cooked in the oven before.

• While the minced meat is hot, salt and pepper to taste. Remember that the filling should be expressive, because it is she who sets the taste of the whole dish. We put the minced meat to cool.
• Sometimes meat kulebyaka is prepared from one minced meat, but I must say that a complex meat filling, which, in addition to meat, contains rice, boiled eggs, not only allows you to get more economical dish, but also makes the kulebyaku more tasty. Therefore, add finely chopped eggs and 3 tablespoons to the fried minced meat. boiled rice.

• Stir the filling, try again for salt and spices.

Cooking kulebyaki with meat

• The filling is ready, the dough is ready, you can sculpt and bake kulebyaki. We take out the dough, divide it into two parts. Roll one part into an oblong rather plump cake.

• Put half of the cooked meat filling, evenly distribute along the entire cake. To prevent a lot of dough and little filling from the ends, we cut off the edges (2-3 cm. On the right and left) with a knife, then we use these scraps to decorate the kulebyaka.

• We connect the sides of the cake, pinch it carefully. We pinch the ends no less carefully.

• Then carefully turn the kulebyaka with meat and put it on a baking sheet with the seam down. We do the same with the second piece of dough and the filling. We put the baking sheet in a warm place for 30 minutes so that the dough comes up.
• We make decorations from the remaining pieces of dough (twigs, flowers, braids, etc.). We paint the pastries with yolk. Using a fork, pin, or regular toothpick, make several deep holes. This is necessary so that hot steam comes out during baking.

• Put the kulebyaka with meat in a well-preheated oven. We bake for 35-40 minutes at a temperature of 170-180 ° C. We follow the process, the ovens are very different, so your kulebyaka may be cooked earlier or, on the contrary, it will take a little more time. Test readiness is determined by piercing.

• We take out the ready-made kulebyaki with meat from the oven, screaming and stamping we disperse the home ones so that they do not throw themselves on the baking that is blazing with heat. Let the baked goods cool slightly.

• That's all, ruddy, fragrant and incredibly tasty kulebyaka with meat, egg and rice is ready! Mmm, this is just some kind of holiday! We invite everyone to the table))))).

In this post, I suggest a recipe for kulebyaki. If someone has already prepared this dish, then they know that the difference between kulebyaki and other pies is that a complex filling is prepared for it. And now I will tell you a little more about this dish.

Kulebyaki also differ from each other. Their difference lies in the way it is laid: in tiers or "corners". Tiers are parallel layers of filling and are stacked sequentially one above the other. And with "corners" - one minced meat is laid out at an oblique angle (with a slide, a wedge) and is divided with the other diagonally. Other options are known "for two corners +," for three corners "or" for four corners ".

Kulebyaka is considered a versatile dish, since, depending on the type of dough and filling, it can be served not only as a main course, but also as a snack. And also as an addition to a dish, for example, instead of bread for soup. Much less often, kulebyaka is served as a dessert. And this is due to the fact that butter dough and sweet fillings are rarely used in its preparation.

Kulebyaka with liver (old recipe)

Ingredients:
yeast - 0.5 tbsp.,
water - 3 tbsp.,
cognac / rum - 40 ml,
flour (sifted)

Filling:
liver (heart, liver, lungs) - 2 kg,
onions - 6 pcs.,
butter - 300 g,
nutmeg to taste
salt to taste.

Preparation:

Rinse the liver in cold water, cut into pieces (in the old days they prepared a dish with veal or lamb liver). Transfer to a saucepan and boil until tender.

Heat oil (it is better to use homemade oil) and fry the chopped onion.

Twist the liver and onion through a meat grinder, season to taste nutmeg, salt (you can also add spices).

Dough preparation: take a saucepan w, pour in slightly warmed water, add good quality yeast and pour in cognac (rum). Start adding flour, kneading the dough so that it turns out to be liquid, like on pancakes. Put in a warm place overnight.

Now you need to strain it through a sieve, add flour and knead a thick dough. Put it warm again, now for an hour. Knead and put in heat again (do this two more times).

Now roll it out not very thick - about 1.5 cm into the layer and put it on a greased baking sheet, put the liver stuffing. Pinch, giving the shape of a rectangle (you can also have another shape). Grease with beaten egg on top, sprinkle with breadcrumbs.

Put in an oven preheated to 180 ° C, bake the kulebyaka until a pleasant golden brown crust.

Kulebyaka on four corners

Ingredients:
flour - 800 g,
butter - 400 g,
fresh yeast - 50 g,
eggs - 4 pcs., salt, pepper - to taste

Mushroom filling:
chanterelle mushrooms - 600 g,
garlic - 3 cloves,
flour - 1 tbsp. l.,
sour cream 20% - 200 g,
butter - 50 g

Cabbage filling:
cabbage - half a head of cabbage,
egg - 6 pcs.,
butter - 150 g

Meat filling:
beef liver - 600 g,
onions - 2 pcs.,
butter - 100 g

Onion filling:
green onions- 300 g.
egg - 7 pcs.,
butter - 100 g

Preparation:

For mushroom filling: peel the chanterelles, rinse and dry if desired, chop coarsely. Finely chop the garlic. Melt butter in a frying pan, add garlic and chanterelles, fry over medium heat, stirring occasionally, for 7 minutes. Add flour to the pan with chanterelles, fry over medium heat, stirring occasionally, for 2 minutes. Add sour cream, stir, increase heat, bring to a boil, season with salt and pepper to taste. Remove from heat and cool.

Hard boil eggs for all types of filling, peel.

For the cabbage filling : finely chop the cabbage, pour over big amount boiling water (if the cabbage is not young, it must be brought to a boil and boiled, 2 - 3 minutes) and put on a sieve so that all the water is glass. Squeeze the cabbage slightly. Dissolve the oil in a frying pan, preventing it from overheating, add cabbage, simmer over low heat, stirring occasionally, for 5 minutes. Remove from heat, cool. Chop eggs, mix with cabbage. You can and should only salt the cabbage just before putting the filling into the pie.

For meat filling: clean the liver from films and ducts, cut into cubes with a side of about 2 cm. Chop the onion. Heat oil in a frying pan, put onion, fry over medium heat for 10 minutes. Add the liver, fry over medium heat for 5 minutes, cool. Rotate the liver with a bunch through a meat grinder. Then, while stirring, add so much broth so that the filling acquires a viscous consistency. Add salt and pepper to taste.

For onion filling : chop the green bunch very finely. Dissolve the oil in a frying pan, preventing it from overheating. Put the onion and heat over low heat, stirring so that the onion is not fried, 3 minutes. Remove from heat. Finely chop the peeled eggs for the onion filling. Add chopped eggs to the onion, mix thoroughly, salt and pepper to taste.

For the test: sift flour with a slide, make a well in the center. Dilute yeast in 3 tbsp. l. warm water. Cut the butter and soften, beat the eggs lightly with salt. Pour yeast, eggs and butter into a well, knead a soft elastic dough. Leave to distance for 10 minutes. Divide the dough into 2 parts: 3/4 and 1/4. Cut off a small piece of dough for garnish.

Roll out most of the dough (3/4) into a layer 5 - 6 mm thick, put in a mold so that the edges hang slightly. Divide the kulebyaka mentally into 4 equal parts and arrange the filling in the "corners". Carefully smooth their surface. Roll out a smaller part of the dough into a layer 5 - 6 mm thick. cover the kulebyaka, carefully pinch the edges.

Roll out the set piece of dough, cut or mold decorations, put them on the surface of the kulebyaki. Beat the egg lightly, brush it over the kulebyaka. Bake at 180 ° C in convection mode or with the top and bottom of the oven on until the dough is done, about 30 minutes.

Kulebyaka with fish and rice

Ingredients:
flour - 800 g,
butter - 250 g,
yeast - 20 g,
vanillin - 5 g,
egg - 6 pcs.,
milk - 1 tbsp.,
water - 4 tbsp. l.,
ghee - 1 tbsp l.,
citric acid -1 tsp,
grease for lubrication.

Filling:
fresh fish - 500 g,
egg - 4 pcs.,
onions - 3 pcs.,
rice - 0.5 tbsp.

Preparation:

Sift bitter flour, make a depression in the center, pour salt into it and citric acid, beat in eggs, add a little water and knead the dough, knead it for 15 minutes, put it in the cold.

Soften the butter, mix with vanilla, roll out the dough in a large layer, grease with butter, then roll all corners to the center, roll out again, leave for 5 minutes, grease again with oil, roll up 2 - 3 times, roll out, cover with a napkin, leave.

From yeast diluted in warm water, 1 glass of flour, ghee, milk and 2 eggs, prepare the dough to a consistency like thick sour cream. Warm up a frying pan, grease it with lard, cook thin pancakes.

Chop boiled eggs, boil loose rice, mix it with eggs. Boil the fish, remove the bones, twist with onions in a meat grinder.

Roll out the dough into a layer, cut two long strips 10-15 cm wide. Wet a sheet with water, put one strip, put several pancakes on it, rice with eggs on them, cover with several pancakes, put minced fish, cover it with the remaining pancakes, put a second strip of dough on top, pinch the edges, decorate the pie with dough figurines.

Coat the kulebyaka with an egg, prick with a fork in several places, bake in a preheated oven until browned.

Kulebyaka with cabbage and eggs (puff pastry)

Ingredients:
puff pastry - 1 pack,
egg - 4 pcs.,
cabbage - 1 kg,
butter - 3 g,
salt to taste.

Preparation:

Chop the cabbage finely, blanch for 5 - 7 minutes and let cool. Peel hard-boiled eggs, chop finely, mix with cabbage, add butter, pepper and salt.

Roll out the dough into a thin layer, lay out the filling, pinch the edges. Put the kulebyaka with cabbage seam downwards on a sheet covered with oiled parchment and coat with a beaten egg. Bake for about 20 minutes in a preheated oven.

Kulebyaka with meat

Ingredients:
flour - 600 g,
milk - 500 ml,
ground beef - 500 g,
vegetable oil - 50 g,
yeast - 20 g,
egg - 2 pcs.,
onion - 1 pc.,
sugar - 1 tbsp. l.,
black pepper, salt to taste.

Preparation:

Knead yeast dough from flour, 1 egg, yeast, sugar and milk.

Fry onions in oil, put in minced meat, pepper and salt, mix everything well.

Roll out the dough into a layer 0.5 cm thick, cut into strips 12-15 wide. Lay out one strip, lay the minced meat on it, cover with the second strip of dough, pinch the edges.

Put the kulebyaka with the seam down on a greased baking sheet, coat with a beaten egg, bake for 40 minutes in a preheated oven. Kulebyaka is served with hot meat.

Bon Appetit!

Kulebyaka is a pie stuffed with cabbage, meat, fish, mushrooms, or an assortment of these products. This delicious pastries known since ancient times - then she was present at absolutely all tables, regardless of the status of the family. Kulebyak was served during a meal to the royal families and boyars, and skillful peasant hostesses pampered their relatives and friends with a fragrant dish on weekends and holidays.

Dahl's dictionary contains the verb "kulebyachit", from which, apparently, the name of this Russian culinary masterpiece originated. This unusual word is translated as “crumple”, “fold”, “bend”, “mold” or “play with your hands”. In fact, all these definitions mean the actions that need to be done in the process of preparing this ancient dish.

At first glance, it may seem that the preparation of such a dish takes a lot of time and effort, but in reality this is not at all the case. Taking advantage of the understandable, step by step recipe, you can effortlessly make kalebyaka with cabbage in a matter of minutes. Fragrant, the most delicate pastries sure to please all members of your family. If desired, cabbage filling can be replaced with meat, fish, mushroom, add chopped boiled eggs, or create a unique flavor assortment by combining several ingredients.

Taste Info Unsweetened pies

Ingredients

• For the test:
• Warm water - 1.5 tbsp.;
• Wheat flour- 4.5 tbsp.;
• Fast-acting dry yeast - 1.5 tsp;
• Sugar - 1.5 tsp;
• Salt - 1 tsp without a slide;
• Chicken egg - 1 pc. for dough + 1 pc. for lubrication.
• For filling:
• White cabbage - 600 g (one small head);
• Carrots - 2 pcs. small size;
• Onions - 2 pcs. small size or 1 large head;
• Sesame - 1.5 tsp;
• Salt and ground black pepper to taste;
• Vegetable oil for frying.

How to cook kalebyaku with cabbage from yeast dough

First of all, you need to make a dough for the future cabbage pie. Get a deep bowl that's handy for kneading dough. Sift all the flour through a fine sieve so that it is saturated with oxygen, then the kulebyaka will turn out to be tender and airy. In the middle of the resulting slide, make a small hole and pour yeast into it. Stir the dry mixture thoroughly. Add salt, sugar and beat in one chicken egg. Stir again, then pour in warm water and start kneading the dough. Add more flour or water if necessary. It is important to achieve the desired consistency: the dough should be dense and soft at the same time, while not sticking to your hands.

Cover the bowl with the dough with a clean towel and send it to a warm place for one hour.

After the specified time has elapsed, put the approached dough on a chopping board sprinkled with flour, and wrap it well with your hands, from all sides. Set aside and start preparing the filling.

To cook delicious filling for kulebyaki, cabbage must be chopped into medium-sized strips. If you cut it too coarsely or, on the contrary, finely, the food will not turn out as juicy and tender as it should be.

In a deep skillet, heat a sufficient amount of vegetable oil and send the cabbage there.

Peel carrots and onions, rinse and chop, the first - on a coarse grater, the second - small cubes... Send the prepared vegetables to the pan with cabbage.

Season vegetables with salt and ground black pepper to taste.

Stir the vegetable mixture well and fry until the cabbage is tender. Remove from stove and leave to cool completely.

It's time to form the kulebyaka. Roll out the dough into a rectangular layer, about 0.5 centimeters thick. Spread parchment paper on the table and place the blank on top of it.

Spread the cooled filling in the center of the layer.

Now you need to make oblique cuts, on both sides, from the filling.

You can wrap the kulebyaka by bending the cut strips of dough to the opposite side of the product. It turns out a kind of "pigtail".

Break the egg into a small, deep bowl and beat well with a fork. Lubricate the kulebyaka with the resulting mixture over the entire surface and sides. For these purposes, it is convenient to use a silicone brush, if there is none, a regular cotton pad or a piece of gauze rolled several times will do. Sprinkle sesame seeds on top of the pie.

Teaser network

Transfer the kulebyaka to a baking sheet with parchment paper, and send to the oven preheated to 180 C. Bake for 30-40 minutes. The finished kulebyaka should have an even, golden color.

Kulebyaka from yeast dough in the oven is ready!

Let it cool slightly and serve warm, cut into portions. Baking with cabbage will be a wonderful addition to lunch or dinner. Kulebyaka can also be consumed as an independent dish, with a cup of aromatic tea. Bon Appetit!