Kulebyaka. Origin story and name.

What distinguishes kulebyaka from other pies

• Kulebyaka is a pie in which the filling mass makes up more than 50% of the total weight. Most likely, its name comes from the ancient word “kulebyachit,” which meant “to roll with your hands, knead, cook.”
• The main difference between kulebyaki is that the filling in it must be multi-layered (up to 12 layers). Very often, various types of minced meat are placed in it with special unleavened pancakes.
• To prepare traditional kulebyaki, you need two types of dough : yeast and unleavened, or unleavened and puff pastry.
• The minced meat for kulebyaki should be crushed as much as possible (to the consistency of mush or pate). Thanks to this, the kulebyaka “melts in your mouth.” In addition, the minced meat is cooked either until half-cooked or fully cooked. One component in the filling should be the main one (mushrooms, fish, meat, cabbage). All other ingredients (onions, rice, eggs, etc.) are selected to match the main component.
• Most often, the kulebyak is given the shape of a loaf. It is believed that due to its oblong shape it bakes better. There are kulebyaks “on four corners” - the filling is laid out in wedges.
• In ancient times, housewives placed a piece of ice into the filling. This gave it juiciness. After all, the main secret of a delicious kulebyaki is that it is juicy, but properly baked.

Real Russian kulebyaka

Ingredients for the dough:

• 500 g flour;
• 300 ml milk;
• 40 g yeast;
• 2 eggs;
• 100 g margarine or butter;
• sugar and salt to taste.

Ingredients for fish filling:

• 400 g fillet (pike perch or pike)
• 1 tbsp. spoon of vegetable oil
• 2 boiled eggs
• 2 tbsp. spoons of breadcrumbs
• 1 tbsp. spoon of sour cream
• 2 onions
• 0.5 cups milk
• black pepper and salt to taste
• 300 g fillet of any fatty fish (for other fillings).

Prepare the fish filling:

1. Carefully remove all bones from the pike fillet and grind twice in a meat grinder (along with the onion). Add crushed hard-boiled eggs, pour in sour cream and milk, season with salt and pepper. Mix well. Add breadcrumbs, mix again and send the minced meat to a cold place (to mature).
2. Cut the fillet of fatty fish (low bone) into thin slices and add a little salt.

For the rice filling:

• 200 g rice;
• 2 glasses of water;
• 1 tbsp. spoon of butter;
• salt to taste.

Preparing the rice filling:

1. Boil the rice (almost until cooked) in salted water and cool.
2. Place the rice in a greased frying pan. Distribute small pieces of butter over the entire surface and bake in the oven until a slightly golden brown crust forms.

Make yeast dough (sponge method). Rest it at least 3 times during cooking.

We cut and bake the kulebyaka:

1. Roll out an oval cake at least 2 cm thick.
2. In an oblong mound, place the layers in the center of the flatbread in the following sequence: minced fish – rice – pieces of fish fillet. Then repeat the sequence. The thickness of the layers can be arbitrary. It all depends on the size of the pie you want to get.
3. Fold the edges of the cake over and carefully pinch the center of the pie.
4. Decorate the kulebyaka with stems, flowers and leaves made from strips of dough.
5. Leave the finished kulebyaka in a warm place for 20 minutes to proof.
6. Brush the surface of the kulebyak with beaten egg yolk, make several deep punctures with a fork (to allow steam to escape during baking).
7. Bake the kulebyaka in a well-heated oven. Baking time depends on the type of minced meat and the thickness of the pie.
8. To find out if the kulebyaka is ready, pierce its crust with a match or a wooden stick. If the match remains dry, the kulebyaka is ready.

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Thursday, December 04, 2014 01:19 + in the quote book How to cook kulebyaka

Kulebyaka is distinguished from a regular pie by two features: firstly, a complex filling made from several types of minced meat, separated by thin unleavened bridges, and secondly, the ratio of the mass of the filling to the mass of dough, usually it is less than half, but in kulebyaka it is much more. The name of this pie, according to one version, comes from the German “cabbage baked in dough”, according to another - from the Finnish “fish”. But none of these versions stand up to criticism, because the classic kulebyaka includes not only cabbage and fish, but many ingredients, and because this dish is originally Russian, mentioned in chronicles since the 12th century. In the 15th-16th centuries, kulebyaka was one of the main dishes of Russian boyar cuisine. It is prepared mainly with buckwheat porridge, boiled eggs, mushrooms, onions, meat or fish. In the 17th century, kulebyaka became more accessible - artisans and peasants already ate it. In the 19th century, kulebyaka was adopted by French chefs working in Russia and brought it to the world level, adapting it to the requirements of exquisite French cuisine, using game, champignons, truffles, sturgeon, etc. as filling.

Already in the mid-19th century, kulebyaka became the most popular dish in Moscow.
True connoisseurs of culinary delights come to the restaurants of the Mother See, among them St. Petersburg gourmets N. Gogol, I. Turgenev, P. Vyazemsky and others. Recipe for kulebyaki with boiled beef, pork and rice For the filling:
•300 grams of boiled beef •300 grams of boiled pork • 1/2 cup rice •3 pre-baked pancakes •2 onions •3 hard-boiled eggs •3 tomatoes •2 cloves garlic •50 grams butter •100 grams parsley •1 raw egg •vegetable oil
For the dough:
•15-18 tbsp l flour • 1 pack of yeast • 75 g margarine • 100 ml water • 100 ml kefir • 1 egg • 50 g sugar • 20 ml lemon juice • a pinch of pepper and salt
How to cook kulebyaka
Dissolve the yeast in warm water. Then add kefir, egg, sugar, salt and lemon juice. Gradually adding flour, knead the dough and place in a warm place. After the dough has risen, punch it down and let it rise again. Pass the meat through a meat grinder. Fry finely chopped onion. Combine meat, onion and finely chopped garlic. Add 1 boiled egg. Boil the rice and cool, add 2 boiled eggs and chopped parsley. Season both fillings with salt and pepper. You can add a little broth to the meat for juiciness. Cut the tomatoes into slices. Roll out the dough and place on a baking sheet lined with parchment paper and greased with butter. Put the meat filling on top, cover it with pancakes, put the tomatoes on top, add a little butter for juiciness, and then lay out the rice filling. Now wrap the dough and pinch the edges. Brush the kulebyak with beaten raw egg, make several punctures to allow steam to escape and bake in an oven preheated to 180 degrees for 40-50 minutes.

Kulebyaka with fish and rice For the dough:
•1.3 kg of flour •600 ml of milk •15 g of dry yeast •50 g of sugar •50 ml of vegetable oil •salt
For the filling:
•1/2 cup of rice •700 g of fish fillet •70 grams of butter •1 onion •3 eggs •100 grams of green onions •salt
How to cook kulebyaka
Let's heat the milk, add sugar and yeast. After 20 minutes, mix and add vegetable oil, salt and start adding flour, stirring constantly. Place the finished dough in a warm place to rise. At this time, prepare the filling: boil rice, eggs and fish. Finely chop the onion and fry. Finely chop the eggs, green onions and fish. Combine all the filling ingredients, add salt and mix thoroughly. Roll out the dough and put the filling on it. We pinch the edges, brush the kulebyak with beaten egg, make several punctures and place in an oven preheated to 180 degrees for 1 hour. Source

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Kulebyaka with meat

Ingredients for the dough:

• 600 g flour;
• 200 ml milk;
• 30 g yeast;
• 200 g butter;
• 2-3 yolks;
• salt and sugar to taste.

Filling ingredients:

1. 1 kg beef (pulp);
2. 3 onions;
3. 2 boiled eggs;
4. 2 tbsp. spoons of butter;
5. black pepper;
6. salt;
7. greens to taste.

Prepare yeast dough using the sponge method. You can also make unleavened crumbly dough. Cutting and baking kulebyaki - as in the previous recipe.

Step-by-step preparation

1. Step 1:

   Required ingredients for the dough

2. Step 2:

   Mix warm water and milk, dissolve dry yeast in this mixture

3. Step 3:

   Add 1 table. l. flour

4. Step 4:

   Here's the sugar

5. Step 5:

   Let the dough sit for 15 minutes until the yeast starts working.

6. Step 6:

   As soon as you see the cap, the dough is ready

7. Step 7:

   Add vegetable oil, egg and salt to the dough

8. Step 8:

   Mix well

9. Step 9:

   Sift the flour into the liquid mixture and knead the dough, knead for about 10 minutes until it stops sticking to your hands.

10. Step 10:

    Proper dough is smooth, even and elastic. Leave the dough in a warm place to rise for 40 minutes, if the dough rises very well, knead it once - this is what happened to me

    Read also:  Chopped tomatoes with parsley for the winter. Tomatoes with onions, garlic and parsley: preparation for the winter

11. Step 11:

    While the dough is rising, prepare the filling.

12. Step 12:

    Finely chop the cabbage

13. Step 13:

    Finely chop the onion, grate the carrots

14. Step 14:

    Lightly fry the onion in vegetable oil

15. Step 15:

    Add carrots to the fried vegetables and fry everything together for another 3-5 minutes

16. Step 16:

    During this time, the dough has risen well for the first time, knead it

17. Step 17:

    Add cabbage, simmer a little, 5-7 minutes

18. Step 18:

    Add sugar - this is for taste and color

19. Step 19:

    Simmer covered for 3-5 minutes until cabbage is soft

20. Step 20:

    Add vinegar - it will add a slight sourness, I don’t really like the filling of cabbage with tomato paste in pies, and sugar and vinegar replace it - a friend who worked in a cafe taught me, for which she is very grateful. Simmer for another 3-5 minutes

21. Step 21:

    Add salt and simmer a little more until done

22. Step 22:

    The filling is almost ready - leave it to cool

23. Step 23:

    When the filling has cooled a little, add the egg and mix well

24. Step 24:

    When the dough has risen well, divide it not into two equal parts, but roll out one

25. Step 25:

    Place half of the filling in the center

26. Step 26:

    We make cuts on the sides

27. Step 27:

    We intertwine the pieces of dough crosswise

28. Step 28:

    We get such beauty

29. Step 29:

    Brush the kulebyak with egg

30. Step 30:

    If desired, sprinkle with sesame seeds, I love them very much and often sprinkle them on baked goods.

31. Step 31:

    We do the same with the second half of the dough and filling. Bake at 180 degrees for 30-40 minutes depending on the oven

32. Step 32:

    Bon appetit!

Kulebyaka with cabbage

Filling ingredients:

• 1.5 kg of fresh cabbage;
• 2-3 tbsp. spoons of butter or ghee;
• 4-5 eggs;
• 1 teaspoon sugar;
• salt to taste.

Preparing the filling:

1. Boil and finely chop the eggs.
2. Chop the cabbage as finely as possible, removing large veins. (If there are too many veins, boil the cabbage in boiling water for 1-2 minutes.) Scald the cabbage with boiling water, then drain in a colander and rinse with cold water. Squeeze out excess water and place in a pan with oil. Fry the cabbage, stirring continuously, for 10-15 minutes.
3. Add eggs, sugar and salt. Mix thoroughly.

Cut the kulebyaka according to the technology described above.

I think at least one of the recipes above will make you put on an apron and head to the kitchen. Keep in mind that kulebyaka is served as a tasty addition to aromatic broth: meat, mushroom or fish. But if you want to serve it as a separate dish, don’t forget to serve sour cream sauce or sour cream.

Kulebyaka with cabbage and egg in the oven - step-by-step cooking recipes

Hello dear readers. Today I want to share recipes for a wonderful dish - kulebyak. This is a closed-type pie with a complex filling inside. You may ask, what is the difference from pies? It’s simple, the main difference is the ratio of filling to total weight; in kulebyak it makes up more than half of the total weight, while usually in pies it’s less than half.

In Russian cuisine, there are a wide variety of filling options for kulebyaki. In the simplest recipes, the filling can be cabbage. More complex ones use minced meat, mushrooms and other combinations of products. The shape can be arbitrary: square, triangular, round. And the structure often has a multilayer structure.

Today I want to tell you how to cook kulebyaka according to a simple recipe, stuffed with cabbage and eggs. You can also familiarize yourself with the options for preparing a very similar product - pasties.

Kulebyaka with cabbage and egg from yeast dough in the oven

I present the first recipe with homemade dough. Tasty, tender, will not leave anyone indifferent. It's easy and quick to prepare. Please note that the recipe contains vinegar and sugar; these ingredients give the filling a pleasant sourness.

Ingredients: for the dough:

• Flour – 3 tbsp.
• Water – 125ml.
• Milk – 125ml.
• Dry yeast – 2.5 tsp.
• Sugar – 1 tbsp.
• Egg – 1 pc.
• Salt – 1 tsp.
• Vegetable oil – 3 tbsp.

For filling:

• Sugar – 1 tbsp.
• Egg – 1 pc.
• Vegetable oil - 2 tbsp.
• Cabbage – 700g.
• Onions – 100g.
• Carrots – 100g.
• Vinegar – 1 tbsp.
• Salt - to taste

to lubricate the top:

• Egg – 1 pc.
• Vegetable oil – 1 tbsp.
• Sesame – 1 tbsp.

1. Start by preparing the kulebyaki dough. Pour water and milk into a cup. Add dry yeast, flour, sugar and stir. Add raw egg, vegetable oil, salt and mix again.

2. Add the sifted flour, knead the dough and leave to rise for 40 minutes.

To prevent the crust from drying out, cover with a towel.

3. While the dough is rising, prepare the filling. Chop the cabbage and place it in a container.

4. Finely chop the onion.

5. Grate the carrots on a coarse grater.

6. Heat a frying pan with vegetable oil and add vegetables to it. Fry over low heat for 3-5 minutes.

7. Punch down the dough and push it back again to let it rise.

8. Add cabbage to the pan. Add sugar, stir and simmer for 5 minutes.

9. Add vinegar, salt, stir and simmer, covered, stirring, until the cabbage is half cooked, about 10 minutes. The filling is ready.

10. Moisten the table with water. Beat a raw egg into the filling and mix.

11. Punch down the dough and divide in half. Roll out one half thinly. Lay out some of the filling. Make cuts along the edges of the dough and form a pie.

12. Wrap the strips of dough one at a time on each side, overlapping each other.

13. Do the same with the other half of the dough. Transfer to a baking sheet.

14. Beat a raw egg and brush the tops of your pies.

Sprinkle with sesame seeds.

15. Bake in the oven at 180 degrees for 30-40 minutes.

Serve either hot or cold.

Bon appetit!

Preparing kulebyaka from puff pastry without yeast

Some people like dough with yeast, others without. You can argue endlessly. I suggest doing both options and choosing the one you like best. Therefore, the following recipe is with yeast-free dough. But if in the first recipe the egg in the filling was not boiled, now we will boil them.

Ingredients:

• Puff pastry – 0.5 kg.
• Yolk - for lubrication
• Sesame - optional
• filling:
• Cabbage – 250g.
• Onion – 1 pc.
• Eggs – 5 pcs.
• Greens - to taste
• Salt - to taste

1. Prepare the filling for the future kulebyaki. Finely chop the onion and fry in a frying pan with vegetable oil.

2. Chop the cabbage and add to the onion, add salt.

3. Boil the eggs. Cool and cut into cubes.

4. When the cabbage is soft, add the eggs to the pan. Add chopped greens there too. Mix everything and simmer for 10 minutes over low heat.

5. Roll out the dough into a thin layer. Place the filling in the middle and close the pie, pinching the edges.

6. Brush with yolk, sprinkle with sesame seeds and place on a baking sheet.

7. Bake in the oven at 180-200 degrees until golden brown (about 30-40 minutes).

The kulebyaka is ready. Bon appetit!

Kulebyaka with cabbage and egg in the oven from ready-made puff pastry

Since we started talking about recipes with ready-made, purchased dough, I want to offer you another option. Once we were visiting friends, and we were treated to kulebyaka made from just such dough. It was delicious. Of course, I asked for the recipe and now I am sharing it with you.

Ingredients:

• Cabbage – 350g.
• Milk – 100ml.
• Sugar – 1 tsp.
• Boiled eggs – 3 pcs.
• Green onion – 1 bunch
• Vegetable oil – 1 tbsp.
• Butter – 30g.
• Salt – 1/2 tsp.
• Pepper – 1/4 tsp.
• Thyme – 1/2 tsp.
• Puff pastry without yeast – 400g.
• Egg – 1 pc.
• Sesame - to taste

1. Shred the cabbage.

2. Boil the eggs and cut into pieces.

3. Finely chop the green onions.

4. Heat a frying pan with vegetable and butter and add cabbage to it.

5. Pour in the milk, add sugar, stir and simmer for 15 minutes over medium heat, stirring occasionally. Then remove from heat.

6. Add boiled eggs, salt, pepper, thyme to the vegetables, mix everything well. The filling is ready.

7. Cover a baking tray with baking paper and lay out the dough. Make slits along the edges of the dough at a slight angle.

8. Place the filling in the middle. Wrap the dough leaves one at a time, overlapping each other, to form a kulebyaka.

9. Brush with beaten egg.

10. Bake in the oven at 180 degrees for 35-40 minutes.

A delicious, tender pie is ready.

Bon appetit!

Recipe for kulebyaki from butter dough

If you have a large family, or you are expecting guests for a holiday, then you simply need a large kulebyak. Well, read below how to make it. A soft pie made from homemade dough will not leave anyone indifferent.

Ingredients:

• Flour – 500g. (check consistency)
• Milk – 500ml.
• Sugar – 5 tbsp.
• Fried cabbage – 500g.
• Vegetable oil – 5 tbsp.
• Dry yeast – 1 tbsp.
• Salt – 0.5 tsp.
• Sesame – 2 tbsp.

1. Let's start by preparing the dough. Pour milk at room temperature into a deep bowl, add sugar, add vegetable oil and salt. Place on the fire and bring to a boil. Remove from heat and cool to room temperature. Then add the yeast and sifted flour. Stir with a spoon, transfer to the table and knead with your hands.

2. Cover with a towel and let sit for 15 minutes.

3. Now let’s prepare the future kulebyaka. Place a sheet of parchment on the table and sprinkle it with flour.

4. Place the dough on top and roll it into a large pancake so that the edges of the dough extend about 5cm beyond the parchment.

5. Place the filling in the middle of the dough.

6. Use a curly knife to make cuts diagonally.

7. Form a pie by braiding the dough leaves, one above the other.

Transfer to a baking sheet.

8. Beat the egg and brush the top of the pie.

9. Bake in the oven at 180 degrees for 20 minutes until golden brown.

10. After oven, cool slightly and serve.

Bon appetit!

How to cook kulebyaka with cabbage and egg in a slow cooker

A multicooker is probably present in every family. What they don’t do in it, both first courses and second courses. And kulebyaka was no exception. If you think that this is impossible, then you are mistaken. See for yourself.

That's it for me. I'm sure you'll bake a wonderful pie. I say goodbye to you, see you with new recipes!

Sincerely, Alexander

Source: https://samnadache.ru/kulebyaka-s-kapustoy-i-yaicom-poshag/