Potato pies with kvass
9 servings
120 minutes
Potato pies with kvass are a unique dish of Russian cuisine that embodies traditional flavors and cooking methods. Using bread kvass instead of water makes the dough airy and gives it a slight sourness, complementing the softness of the potato filling. Historically, such pies could be made in villages where kvass was a daily drink and a universal ingredient. Fried to a golden crust, they are crispy on the outside and tender on the inside. These pies are perfect for family gatherings as well as a hearty snack with a cup of hot tea. The simplicity of preparation makes them accessible even to novice cooks, while the rich flavor brings back the atmosphere of a Russian village filled with the smell of fresh bread and home comfort.
1
Heat the kvass until it becomes slightly warm.
- Bread kvass: 1 glass
2
Add dry yeast, sugar, a little salt, and 3-4 tablespoons of flour. Let the mixture sit for 15 minutes.
- Dry yeast: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: 1 tablespoon
- Wheat flour: 4 glasss
3
Add melted margarine and beaten egg to the dough starter. Add enough flour to knead the dough.
- Margarine: 50 g
- Chicken egg: 1 piece
- Wheat flour: 4 glasss
4
Leave the dough in the refrigerator for 1.5 hours.
5
During this time, boil the potatoes and mash them.
6
Shape the pies and fry them in a pan.