The recipe for this cake was carefully passed on from generation to generation in the families of the Ural Cossacks. Traditionally, it was made from sturgeon. In ancient times, this noble fish was found in large numbers in the waters of the Ural River. And fishing, in addition to sovereign service, was the main occupation of the Ural Cossacks. Now the pie is made from any fish in which there are few bones. It can be pike, pike perch, carp, common carp, silver carp.
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You will need
- For the test:
- - milk - 0.5 liters;
- - dry yeast - 1 tbsp. a spoon;
- - eggs - 2 pieces;
- - butter or margarine - 100 g;
- - salt - 1 teaspoon;
- - flour - 1 kg.
- For filling:
- - large fish - 1 pc. (1 - 1.5 kg.);
- - fresh cabbage - 1 kg;
- - large onion - 1 pc.;
- - sunflower oil - 200 g;
- - salt, ground black pepper, bay leaf.
Instruction manual
1
We prepare yeast dough in a double or steamless way. Dissolve yeast and salt in warm milk, drive in eggs, add melted butter, add flour. Put the mixed dough in a warm place for 2-3 hours.
2
In the meantime, prepare the filling. Peel, gut, separate the fish from the bones. We cut the fish into pieces about the size of the upper phalanx of the index finger. Salt the prepared fish to taste and set aside for now.
3
Now you need to prepare the cabbage. Shred the head as for cooking borsch. Fry the cabbage in a deep frying pan in vegetable oil, stirring often. Cabbage during frying should not change its color, that is, it must be too overcooked. Otherwise, it will get a sour taste. Salt the cabbage at the very end of the frying.
4
If the dough has come up, it's time to start “composing” the pie. We roll out a round layer of dough to a thickness of 1 - 1.5 cm. The diameter is slightly larger than the size of the mold in which we will bake the pie. Traditionally, it was cooked in round cast-iron frying pans, but you can use any deep form you have. We spread the rolled out sheet of dough into the pan so that its edges hang over the sides of the mold by 3 - 4 cm. On top put a layer of fried cabbage 1.5 - 2 cm., Level. Now we spread the prepared raw fish, abundantly sprinkle with black ground pepper, finely chopped onions. A layer of cabbage is again on top of the fish, but slightly less than the bottom - 0.5 cm. Stuck in the filling in several places a broken bay leaf, slices of chilled butter. We roll the second layer of dough to the size of the mold and cover them with the filling. We wrap the edges of the lower layer of dough up and, crushing the dough with your fingers, close the cake completely. We cover the form with a clean towel and set it in a warm place for 30 to 40 minutes.
5
Before you put the pie in the oven, it must be heated to 150 - 200 degrees. We grease the cake with whipped yolk, in the center of the upper layer of the dough we make a small hole with a sharp knife so that when baking steam comes out. Place the cake in the oven and bake from 40 minutes to 1 hour, depending on the size of the cake.
6
The finished cake should be immediately removed from the mold, greased the entire surface with a piece of butter, covered with a towel and allowed to stand for 15 to 20 minutes so that the baked goods softened.