A Russian pie, known as "pirog" (пирог) in Russian, is a traditional baked pastry that has been enjoyed in Russia and other Slavic countries for centuries. It is a popular and versatile dish, and its fillings can vary widely, offering both sweet and savory options.
The dough used for Russian pies can also differ, ranging from flaky and buttery to yeasted or even shortcrust pastry. The type of dough used often depends on the region and the specific recipe.
Here are some common types of Russian pies:
Meat Pirog: A savory pie filled with a mixture of ground meat (such as beef, pork, or chicken) mixed with onions, herbs, and sometimes rice or other grains.
Cabbage Pirog: A savory pie filled with sautéed or fermented cabbage, onions, and sometimes mixed with other vegetables like carrots.
Potato Pirog: A savory pie filled with mashed potatoes seasoned with onions, garlic, and herbs.
Sweet Fruit Pirog: A sweet pie filled with fresh or cooked fruits such as apples, cherries, berries, or apricots. The fruit filling may be sweetened and flavored with spices.
Cottage Cheese Pirog: A sweet or savory pie filled with cottage cheese (tvorog) mixed with sugar, eggs, and sometimes raisins for sweetness.
Poppy Seed Pirog: A sweet pie filled with a mixture of ground poppy seeds, honey, and sometimes nuts or dried fruits.
Russian pies can be large, round, and designed to be sliced into portions, or they can be small individual hand pies. The choice of filling often depends on personal preferences, local traditions, and seasonal availability of ingredients.
These pies are typically served as a main course for a hearty meal, but sweet versions can also be enjoyed as desserts or snacks. They hold cultural significance and are often prepared for special occasions, celebrations, and family gatherings in Russia and other Slavic countries.