Pies with cabbage and carrots
6 servings
120 minutes
Cabbage and carrot pies are a classic dish of Russian cuisine, known for their simplicity and homely comfort. Their history dates back to folk traditions when housewives used available vegetables to make hearty pies. The tender kefir dough makes the pies soft and airy, while the filling of cabbage, carrots, and onions gives them a pleasant sweet note with a hint of spiciness. They are perfect for family tea gatherings, lunches, or even as street snacks. Baked to a golden crust, the pies emit an appetizing aroma that evokes pleasant memories of home feasts. They can be served as a standalone dish or with fragrant tea and sour cream, enjoying their rich flavor and crispy texture.
1
Dough. First, sift the flour, add salt and baking soda, and mix the ingredients. Make a small well in the mixture of flour, salt, and soda, and add 1 egg and kefir. Knead the dough and let it rest for a while.
- Wheat flour: 1000 g
- Salt: 2 teaspoons
- Soda: 0.5 teaspoon
- Chicken egg: 2 pieces
- Kefir: 0.5 l
2
Filling. Cut the carrot into strips and fry on low heat. Add finely chopped onion and cabbage (salt, pepper to taste) to the carrot and fry on low heat for 10 minutes. Then cover with a lid and simmer for another 10 minutes.
- Carrot: 1 piece
- Onion: 2 pieces
- Young cabbage: 500 g
- Salt: 2 teaspoons
- Ground red pepper: to taste
3
Pirozhki. Take a small ball of dough (if the dough sticks to your hands, you can grease your hands with a little vegetable oil), flatten it into a pancake, place the filling in the center (amount of filling to your liking) and seal the edges.
4
Break the egg, mix the white with the yolk, add 3 tablespoons of water, and mix the ingredients. Brush the pastries.
- Chicken egg: 2 pieces
5
Baking. Grease the tray with a little oil. Preheat the oven for about 30-40 minutes. Place the tray in the oven for 30 minutes and bake the pastries at 200 degrees.