Rye pie with beetroot
4 servings
35 minutes
Rye pie with beetroot is a traditional dish of Russian cuisine that embodies the spirit of simple yet refined village gastronomy. The base made of rye bread soaked in prunes broth gives the pie a rich, slightly sweet-and-sour taste with subtle fruity notes. Grated beetroot adds juiciness and natural sweetness, while prunes enhance the depth of flavor. Baking with egg makes the texture dense and tender, and cooling before serving allows all ingredients to harmoniously blend together. This dish is perfect for both family tea gatherings and festive feasts, surprising guests with its original combination of products and pleasant contrast of flavors. The pie reflects traditional Russian cuisine where simple ingredients are transformed into true culinary masterpieces.
1
Peel the boiled beetroot and grate it on a coarse grater.
- Beetroot: 2 pieces
2
Wash the prunes, remove the pits, and boil until soft.
- Prunes: 10 pieces
3
Then soak slices of rye bread in the water where the prunes were cooked.
- Rye bread: 400 g
4
Grease a frying pan or baking sheet with margarine and place a layer of bread, then add a layer of beetroot mixed with prunes and sugar on top.
- Margarine: 2 tablespoons
- Rye bread: 400 g
- Beetroot: 2 pieces
- Prunes: 10 pieces
- Sugar: 2 tablespoons
5
Finally, place another layer of bread on top and pour everything with an egg mixed with 2 tablespoons of sweetened water.
- Rye bread: 400 g
- Chicken egg: 1 piece
6
Bake in the oven.
7
Serve cold.
