Pirozhki

The pie is a filled pastry made ​​with yeast, leaves or pasta dough, which is widely used in Eastern European and Finnish cuisine. The method of production, fillings and names vary from region to region. Dumplings are a popular component of solid meals. They can be served as an appetizer, main dish or dessert (for tea).

Origin and distribution

The word pie is probably referring to the ancient Slavic * pirъ ' feast, feast ' back and is found in all countries of Eastern and Western Slavic languages ​​(Russian пирог 'really' cakes ', Polish: Pieróg, tschech. and Slovak:. Piroh ), but also in the Baltic linguistic area ( lett pīrāgs or diminutive pīrādziņš ). It has also been suggested that the word originates from the Turkish (see burek ), but exhibited Max Vasmer this back with the observation that the word just missing in the South Slavic languages. In German it is occupied as a loanword for the first time in 1612.

In Russian pirog today generally means cake, and piroschok with the derived diminutive, which is usually translated as pie, much larger, with the hand ( and without sauce, butter or sour cream ) are meant to be eaten stuffed dumplings. The Polish pierogi ruskie there are actually in Ukraine, Russia and Belarus, but under the name Wareniki. A smaller, always filled with meat ( similar to ravioli ) form of Wareniki are the pelmeni.

Pierogi are today in Poland, the Czech Republic, Slovakia, Ukraine, Belarus, Russia and other Slavic countries and in Hungary, spreading the Baltic States, Finland and in Central Asia. Ukrainian and Mennonite immigrants made ​​it a very popular dish in Canada, where she perogies under the name with many different fillings in the freezers of each supermarket can be found. In Germany it is known mainly from the German Baltic kitchen, where they are referred to as Kurländer bacon cake. German native speakers in Silesia they also call pirogues. The main components of the filling mince, cottage cheese, white farmer cheese, bacon, potatoes, mushrooms, cabbage ( sauerkraut ) or fruits are common.

Preparation

The pies cook for a few minutes in boiling water, fried in a pan with lard or baked in the oven. Similar to the Russian pelmeni dumplings are sometimes served with fried onions and / or sour cream.

An eastern Finland modification is the Karelian pie ( Karjalanpiirakka ), a small dumpling made ​​of wafer-thin rye with barley ( barley ) filled - but today mostly unsweetened rice milk used. It is traditionally topped with egg butter or with meat or cheese and served like bread. Dumplings with meat filling ( lihapiirakka ) are also widespread in Finland.