Flour dished from Russian kitchen.

 Russian kitchen is popular dishes of pastry kinds, for cooking kulebjaka or rastegay are many times needing, but very hard. Pastry dishes very calorie, its is a not good in hypodynamia , not for daily menu, but for holidays are best time eating these pies. A manager for bakery a Capital restaurant Slavic  Bazar by Kuzova.

 Kurnik.

 Of flour, water cook pastry,as less hard, like for noodles.Knead margarine , add in one tbl.sp. of flour, add vinegar and keep in refrigerato for 20 min. After put cooled margarine on the middle pastry, which put on the board, wrap,like envelope and roll. Again wrap and roll. Put in refrigerator for 30 min, remove after and roll again. Put in refrigerator, and for 30 min, and for this time cook force meat.

Cooked chicken pulp choom salt, pepper, rice cook in salted water, put on sieve, dress with butter oil. Rub are two fresh hard boiled eggs, add in rice. Mushrooms fresh or dried cleaned and washed, cooked shred, salt, mix in chopped green of petroselinum. Remove pastry from refrigerator, roll, like around flatbread, on the middle put force meat of chicken, on his a force meat of mushrooms, on a top force meat of eggs with rice.Rise edges of flatbread, pinch, after turn out with sieve down, and form a form for cone, with a sharp  up. Spread kurnik with egg, of pastry pieces form stars, rhombus or twigs, drecorate for kurnik, and bake on form.

For kurnik on one kg use flour 270 gr, butter margarine 150 gr, one egg for spreading , water 120 ml, vinegar 10 ml, salt 3gr, for force meat use chiken pulp 350 gr, pepper pinch , rice 60 gr, 2 eggs, butter oil 50 gr, fresh mushrooms 150 gr, dried are 130 gr, greens 10 gr.

Rasstegay with fish or mushrooms.

For fish force meat use boiledcarcass of fish, cleaned from bones, select on the small pieces, salt, pepper, add in fried onion.

 For muschroom force meat are fresh mushrooms clean, wash, cook , chop, salt, add in fried onion. For rasstegay pastry cook,like for kurnik, as ready pastry roll, like rectangle , on 3-4 ml in thick, with glass cut flatbreads, on the middle every add force meat of fish or mushrooms. Pinch flatbread on the top a braid, give form a boat, spread with egg and bake.

For 10 rasstegays are flour 185 gr, water 80 ml, margarine butter 90 gr, salt 1 gr, vinegar 2 ml, egg for spreading 1/2, for force meat use  carcass cleaned 220 gr, onion 20 gr, butter oil or vegetable 15 gr, salt 3 gr, pinch of pepper, for force meat mushroom fresh mushrooms 120 gr, onion 12 gr, butter oil or vegetable 12 gr, salt 3 gr.

Kulebjaka with oil.

 Wash meat, clean, to mince meat, fry, mixing all time. Onion fry, add with force meat fried, salt, pepper, add chopped green. A pastry cook,like for sweet pies, whjen pastry is ready, add his on board, separate small piece for decoration, other rool in ball big, knead his, on the middle put force meat, edges rise to top, connect, pinch, form pie a rectangle.Put in form with sieve down, infuse 15 min, of pastry remainders form leafs, twigs or rhombus, decorate kulebjaka, spread with egg, bake.

For kulebjaka on one kg use flour 400 gr, water 280 ml, sugar 20 gr, margarine 40 gr, yeasts 12 gr, salt 5 gr, one egg for spreading , for force meat a meat 600 gr, onion 60 gr, butter oil 30 gr, salt ten gr, petroselinum  green 10 gr, pinch of pepper.

Sweet pies with onion green , eggs, or apples.

For apple force meat are clean apples, clean middles, cut on pieces, add sugar, for force meat of  green onion with egg is clean onion, wash, chop, fry slightly, hard boiled egg chop, add in onion, salt by taste.

Water warm on 30C, add margarine, salt, sugar, yeasts, mix all, add flour, leave are 30 gr for pastry manufacturing, and keep half hours in warm place till ready. Ready pastry is rised, add on board, pieces on separate, every roll till ball. Infuse 15 min, after every ball knead and on the middle put force meat of apples or green onion with egg, pinch, form a boat, add on form with sieve down, infuse 20 min, spread with egg, bake.

For ten pies are flour 280 gr, water 200 ml, yeast 10 gr, margarine 30 gr, sugar 20 gr, salt 4 gr, one egg for spreading, for apple force meat are not cleaned apples 270 gr, sugar 75 gr, for force meat of onion and eggs  are green onion 240 gr, butter oil 15 gr, 2 eggs.

Pancakes.

Warm milk till 40 C, add sugar, salt, yeasts, egg yolks, flour , mix all till same mass. And ready pastry put in warm place for 2 hours. After settle his and give still for rise. For splendor add in ready pastry melted margarine and white egg shaked.

After this right away bake pancakes on the red-hot pans, spreading with fat. Every pancake bake from both sides, ready pancakes spread with oil, put ,like stacks. Serve theirs with oil, fromage, creams, milk, herring, fish, honey, jam.

For portion  are 3 pieces use flour 65 gr, egg 1/2, milk 110 ml, sugar 4 gr, margarine 5 gr, yeasts 4 gr, salt 1.5 gr, oil for frying 5 gr.