Pirog

Pirog (Russian: пиро́г, IPA: [pʲɪˈrok] (listen), pl. pirogi пироги [pʲɪrɐˈɡʲi]; Belarusian: піро́г; Northern Sami: pirog; Latvian: pīrāgs pl. pīrāgi; Ukrainian: пиріг pyrih, pl. pyrohy пироги) is a baked case of dough with either sweet or savory filling.[1][2] Pirogi are common in Eastern European cuisines. Pirogi are characterized as "the most popular and important dish"[3] and "truly national goods"[4] of Russian cuisine, "ubiquitous in Russian life".[1]

For other uses, see Pirog (disambiguation).
Pirog
A fish pirog
Alternative namesPyrih, pyrog
Place of originRussia, Ukraine, Belarus

The name is derived from the ancient Proto-Slavic word pir, meaning "banquet" or "festivity".[4][5][6] The Russian plural pirogi with the stress on the last syllable should not be confused with pierogi (stress on "o" in Polish and English) in Polish cuisine, which are similar to the Russian pelmeni or Ukrainian varenyky.

Shape

Pirogi come in different shapes and forms: they are often oblong with tapering ends, but can also be circular or rectangular.[1][7] They can be closed or open-faced with no crust on top.[7]

Dough

Pirogi are usually made from yeast-raised dough[4][7] which distinguishes them from pies and pastries common in other cuisines.[4] In former times, the dough for Russian pirogi was made predominantly of rye flour. Later it was mixed with wheat flour. Nowadays, mainly wheat flour is used.[4]

There are also variants made from shortcrust, flaky or puff pastry. In East-Slavic languages pirog is a generic term which denotes virtually any kind of pie, pastry, or cake. Тhus, Karelian pastry (known as Karelian pirog in Russian), knish or charlotte are considered types of pirog in Eastern Europe.

Filling

The filling for pirogi may be sweet and contain quark or cottage cheese, fruits like apples, plums or various berries, as well as honey, nuts or poppy seeds. Savory versions may consist of meat, fish, mushrooms, cabbage, rice, buckwheat groats, or potato. In Ukrainian and Russian cuisines, pirogi (as well as their smaller versions called pirozhki) with a savory filling are traditionally served as an accompaniment with clear borscht, broth, or consommé.[7]

Types

Certain types of pirog are known by different names:

  • Coulibiac, a middle-size Russian pirog of oblong shape with a complex filling;[8]
  • Kurnik ("chicken pirog"), also known as wedding pirog or tsar pirog, a dome-shaped savory Russian pirog, usually filled with chicken, eggs, onions, kasha or rice, and other optional components;[9][10]
  • Poppy seed roll and nut roll, popular throughout Central and Eastern Europe, are considered types of pirog in Eastern Europe;
  • Pirozhki (Russian diminutive, literally "small pirogi") or pyrizhky (Ukrainian), individual-sized buns that can be eaten with one hand;[1]
  • Rasstegai ("unbuttoned pirog"), a type of Russian pirog with a hole in the top;[11]
  • Shanga, a small or medium-size open-faced circular savory pirog endemic to and widespread in Ural and Siberia;[12]
  • Vatrushka, a small sweet pirog, popular in all Eastern Slavic cuisines, formed as a ring of dough with quark in the middle.[13][14]

Similar West Slavic pastries, such as Czech and Slovak Kolach, and Polish Kołacz, usually have sweet fillings.

Varieties
Designs
  • Rabbit
  • Mushroom
  • Savory
  • Savory
  • Sweet
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See also

References
  1. Darra Goldstein. A Taste of Russia: A Cookbook of Russian Hospitality, "Russian pies", p.54. Russian Information Service, 1999, ISBN 978-1880100677
  2. Вильям Похлебкин. Кулинарный словарь, Пироги. Москва: Центрполиграф, 2007, ISBN 978-5-9524-3170-6 (William Pokhlyobkin. The Culinary Dictionary, "Pirogi". Moscow: Centrpoligraph, 2007; in Russian)
  3. Леонид Беловинский. Энциклопедический словарь российской жизни и истории: XVIII-начало XX в., стр. 557, Пирог (Leonid Belovinskiy. The encyclopedic dictionary of Russian life and history: from the 18th to the beginning of the 20th centurym p. 557, "Pirog"; in Russian)
  4. Вильям Похлебкин. Большая энциклопедия кулинарного искусства, Пироги русские. Москва: Центрполиграф, 2010, ISBN 978-5-9524-4620-5 (William Pokhlyobkin. The Great Encyclopedia of Culinary Art, "Russian pirogi". Moscow: Centrpoligraph, 2010; in Russian)
  5. Max Vasmer. Russisches etymologisches Wörterbuch. Winter. Heidelberg, 1953–1958 (in German); Пирог (in Russian)
  6. Etymological dictionary of Ukrainian language (2003), vol 4. (in Ukrainian), Naukova Dumka, Kiev. ISBN 966-00-0590-3(4)
  7. Stechishin, S. (1989). Traditional Ukrainian Cookery. Trident Press, Canada. ISBN 0-919490-36-0
  8. Madison Books; Andrews McMeel Publishing (1 November 2007). 1,001 Foods to Die For. Andrews McMeel Publishing. p. 280. ISBN 978-0-7407-7043-2. Retrieved 8 February 2011.
  9. Вильям Похлебкин. Кулинарный словарь, Курник. Москва: Центрполиграф, 2007, ISBN 978-5-9524-3170-6 (William Pokhlyobkin. The Culinary Dictionary, "Kurnik". Moscow: Centrpoligraph, 2007)
  10. Леонид Зданович. Кулинарный словарь, Курник. Москва: Вече, 2001, ISBN 5-7838-0923-3 (Leonid Zdanovich. Culinary dictionary, "Kurnik". Moscow: Veche, 2001; in Russian)
  11. Леонид Зданович. Кулинарный словарь, Расстегай. Москва: Вече, 2001, ISBN 5-7838-0923-3 (Leonid Zdanovich. Culinary dictionary, "Rasstegai". Moscow: Veche, 2001; in Russian)
  12. Max Vasmer. Russisches etymologisches Wörterbuch. Winter. Heidelberg, 1953–1958 (in German); Шаньга (in Russian)
  13. Ekaterina and Lludmila Bylinka (2011). Home Cooking From Russia: A Collection of Traditional, Yet Contemporary Recipes. Authorhouse. p. 94. ISBN 9781467041362.
  14. Леонид Зданович. Кулинарный словарь, Ватрушка. Москва: Вече, 2001, ISBN 5-7838-0923-3 (Leonid Zdanovich. Culinary dictionary, "Vatrushka". Moscow: Veche, 2001; in Russian)
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