Volzhsky Kurnik with Fish

8 servings

90 minutes

Volga chicken pie with fish is a remarkable blend of Russian culinary tradition and Volga flavor. This pie, rooted in ancient Russian feasts, was traditionally prepared for festive occasions, symbolizing abundance and hospitality. The tender sour cream dough, soft white fish, juicy potato slices, and aromatic onion create a harmony of flavors: the delicacy of the fish is highlighted by the creaminess of the dough while the potato adds heartiness. Mineral water makes the filling especially juicy, and the golden crust brushed with quail egg gives the pie an appetizing appearance. This chicken pie is served hot to maintain its crispy texture and is complemented with sour cream or a light sauce. It is perfect for family dinners and festive gatherings, offering warmth and the taste of true home cooking.

Energy value per serving

• Calories: 356.9
• Proteins: 18.9g
• Fats: 7.3g
• Carbohydrates: 55.4g

Ingredients

• Sour cream: 300 g
• Wheat flour: 3 glass
• Slaked soda: 1 tsp
• Onion: 2 pc
• White fish: 500 g
• Potato: 4 pc
• Salt: to taste
• Ground black pepper: to taste
• Quail egg: 2 pc

Cooking steps

1. Knead the dough. For this, salt the sour cream and gradually add flour, add baking soda (quenched with 2 teaspoons of boiling water), and mix the ingredients again to get a light, elastic dough (if the dough is too liquid, add flour; if too stiff, add sour cream). Cover it with a towel and start preparing the filling.

   Required ingredients:

   • Sour cream: 300 g
   • Wheat flour: 3 glasss
   • Slaked soda: 1 teaspoon
   • Salt:  to taste

2. Wash the fish, cut into medium cubes. Peel the onion and slice into thin half-rings, peel the potatoes and slice into thin plates.

   Required ingredients:

   • White fish: 500 g
   • Onion: 2 pieces
   • Potato: 4 pieces

3. Roll out 2/3 of the dough into a thin layer and place it on a baking sheet (baking form) lined with parchment paper, previously greased with vegetable oil.

4. Spread the prepared filling over the dough. Add salt and pepper to taste. Pour 30 grams of mineral water into the filling (the finished pie will be juicier).

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste

5. Roll out the remaining dough thinly and cover the pie with it, pinch the edges, make a hole in the lid for steam to escape, and brush the pie with lightly beaten egg.

   Required ingredients:

   • Quail egg: 2 pieces

6. Place the chicken pie in a preheated oven at 200 degrees and bake for 40 minutes (if you like a crispy crust, then 45 minutes).