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Kulebyaka is ... The best recipes, cooking tips

Kulebyaka is a large rectangular or square cake, very popular in Russian cuisine. We suggest plunge into the history of creating this dish and describe several options for its preparation.

A bit of history and modernity

The name of this traditional pie is formed from the word "kulebyachit." In Old Russian it meant "to do by one's own hands". As a filling, vegetables, eggs, fish, mushrooms, porridge, various kinds of meat and their combination, as well as fruit and jam, were traditionally used.

At the beginning of the last century in Moscow, the most popular was a multi-layered kulyabyaka. In order to avoid mixing of the fillings, the levels were laid with fresh pancakes. The cake turned out to be very high, time consuming cooking, expensive and served on large-scale feasts for very big holidays. But such a dish could be fed a large number of people.

In modern cooking, kulebyaka is Simple open or closed cake, having one or two types of filling. This dish has become quite ordinary. We offer several options for the filling.

The recipe for cooking pasta

To begin, we will stop on how to prepare a good yeast dough for kulebyaki. It is necessary to sift four glasses of flour and mix with a pinch of salt. Dilute fifty grams of yeast in 0.5 liters of warm water (or milk), adding a large spoonful of sugar. After lifting, pour and a little vegetable oil pour into the flour and knead the dough for six to eight minutes. It should become very elastic.

Cover the dough and send to heat for forty minutes. Next, hamper and let go again. Now you can cook.

Recipe kulebyaki with cabbage and egg

The proposed recipe produces a tasty and fairly simple dish. To make it, you need to make a dough in advance. While it will be suitable, we will tackle the filling. Shred cabbage (five hundred grams) and stew it until soft, but not mushy. At this time, cook three eggs, peel them and finely chop. Stir with the sliced juicy green onions. The dough is divided into two unequal parts. From the smaller roll out a rectangular or oval layer and shift into a mold. Then distribute the filling and cover with a second layer of dough. Connect the edges and decorate with any details from the dough.

Kulebyaka with cabbage and eggs should lie down a little under the towel and climb. Next, we grease with yolk, we make small openings on the entire surface with a skewer and bake. The cake will be very tasty both warm and chilled.

The recipe for kulebyaki with meat and potatoes

For its preparation, you can use the remains of mashed potatoes. Make any minced meat, mix it with chopped onions, salt and favorite seasonings. Fry until ready, cool and add chopped parsley. Stir the whole stuffing. On the rolled layer of the dough distribute the potatoes with meat, retreating from the edges for two to three centimeters. Then gently begin to roll it.

The resulting roulet put the seam on a baking sheet, grease with whipped yolk and bake at a temperature of 180 g.

The recipe for the festive kulebyaki

To make a pie, you need to boil a half kilo of potatoes in the peel, peel it and chop it with rings of medium thickness. For two hundred grams of different types of meat (poultry, beef and pork) boil until ready, cut into medium cubes and fry with onions, add a little broth at the end. Dough roll out and put in a large form. Pour it a little oil, make large skirts, spread evenly potatoes, meat and tomato slices. The surface can be covered with dough pieces or left open and greased with a thick egg. Kulebyaka with meat and potatoes Will be ready in forty minutes.

This dish can become the main on the festive table, because it is very beautiful.

Fish poultry with potatoes

To prepare a pie, it is recommended to take two different types of fish, one of which must be fat enough. For example, fresh salmon. First, you need to cut the bulb and grate the large carrot. To overeat the vegetables with condiments and set aside. Boil 200 grams of white and red fish. Select all the bones, chop the fork and mix with the toast. Boil potatoes and peel large. Roll the dough into a long layer. Top with an even layer spread the potatoes, add salt and add salt, then - fish, be sure to salt and pepper it. Gently roll the workpiece in the form of a roll. Lay the cake suture down, lubricate with a mixture of milk and yolk. Bake as usual. It turns out very tasty fish poultry with potatoes.

The recipe can be changed by adding a little stewed green peas and broccoli to the filling.

Cooking tips

In order to serve a quality dish, it is recommended to take into account several recommendations.

Firstly, it is necessary to remember that delicious kulebyaka is a pie with a juicy filling. Therefore, it is not recommended to roast it strongly. It must be added broth with final mixing. The filling can be a bit mushy, but it should not spread.

Secondly, when preparing multi-layered kulebyaki it is recommended to use an old and proven method. Each new filling is covered with a layer of fatty pancakes. This will prevent mixing of the layers and excessive drying them.

Thirdly, it is not recommended to use raw ingredients in the filling. It is necessary to carry out the initial thermal treatment of the products. This will allow the test to rise, bake, become light and gentle.

Fourth, to keep the ready-made dish tasty and fresh, you need to store it, covered with a clean and thick towel.

Fifth, it is recommended to grease hot poultry with a thick layer of butter. Thanks to this reception, the ready-made dish will have a beautiful lacquer color, and the dough will be soaked with a creamy aroma. Leave the cake under a thick towel for twenty minutes, then cut into pieces and serve.

Sixthly, often when cooking kulebyak use puff pastry. The dish turns out delicious. But it can not be called a kulebyaka, because according to the traditional recipe yeast dough should be used.

Seventhly, in a closed pie, it is necessary to make small holes along the whole surface with the help of a skewer or fork before baking. Through them, excess steam and, accordingly, moisture will come out, without deforming the product.

Eighth, in the traditional Russian recipe, much attention was paid to decorating the ready-made pie. It is recommended to make different shapes on the surface (flowers, braids, leaves, birds, etc.).

Historically, Kulebyaka is something between a snack and a "second". Therefore, a substantial pie is served, both separately and as a start-up, and as bread for borsch, soups, solyanka.

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