Kulebyaka is a national dish of Russian cuisine, which is a pie with complex filling. It can be prepared with meat, fish, liver, mushrooms, cabbage.
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To cook a kulebyak with meat, you will need the following ingredients. For the test: 5 tbsp flour, 270 ml milk, 100 g butter or margarine, 2 tbsp. sugar, 1 tsp salt, 3 eggs, 40 g of yeast. For the filling you will need: 800 g of veal pulp (beef, pork, liver, chicken), 2 onions, 2 hard-boiled eggs, 6 peppercorns, a little dill, ground black pepper, vegetable oil, 3 bay leaves, salt - to taste.
Combine milk, sugar, salt, butter. Put on fire and heat a little. The oil should melt completely. Beat eggs, 2-3 tbsp. place the liquids in a separate bowl and leave the buttercups to lubricate. Pour the milk into a deep bowl, dissolve the yeast, add the eggs, mix, put the flour and knead the dough. Cover it with a towel, put it in a warm place and let it go. When the dough rises, double-wipe.
Grow yeast only with warm liquid (25-30 ° C). It is advisable to sift flour before kneading through a sieve.
Pour water into a saucepan, set it on fire. When the water boils, put in it meat, allspice, bay leaf, salt and boil until cooked. Cool the meat, pass it through the meat grinder. Peel and finely chop the onion, fry it in a skillet in sunflower oil. Peel hard-boiled eggs. Grind them. Finely chop the dill. Combine meat, eggs, dill, onions, add salt, ground black pepper, 12 tbsp. tablespoons of broth and mix well.
Divide the dough into 2 parts. Roll them into layers 1 cm thick, put the filling, on it the second layer of dough. Wrap the edges and pinch them. You can decorate the top with curls of dough. Place kulebyaku on a baking sheet, greased with vegetable oil. Leave on for 15-20 minutes. Make punctures with a fork in several places to let off steam. Lubricate the kulebyak with a beaten egg, place in the oven, preheated to 180 ° C. Bake for 25-30 minutes. Remove from the oven, cover with a towel and leave for 15-20 minutes. Serve kulebyak to the meat broth, tea.
Check the readiness of the kulebyaki with a wooden toothpick or stick: if the toothpick remains dry and without traces of dough, the dish is ready.
For kulebyaki, you can use the filling of liver, fish and rice, mushrooms, cabbage. To prepare the filling from the liver (liver, lungs, heart), boil offal, pass them through a meat grinder, put in a skillet with chopped and pre-fried onions. Fry, add chopped eggs, herbs, pepper, salt. To prepare the filling of rice and fish, cut the fish fillet into small pieces, fry in oil. Mix with boiled rice, add dill, pepper, salt.
To make a mushroom filling, fry the mushrooms, combine with fried onions, dill, salt, pepper. If desired, boiled potatoes can be added. To make the cabbage filling, fry the finely chopped vegetable with tomato sauce. Combine with fried onions, add salt, pepper to taste.