Kulebyaka recipe history culture origin

Kulebyaka is a large Russian pie, known for its often layered and complex filling. Click here for original image.

Kulebyaka: The Refined Pirog

Published: July 20, 2018

Kulebyaka (ะšัƒะปะตะฑัะบะฐ) is one of Russian cookingโ€™s refined delicacies. Itโ€™s also somewhat of a mystery to many, who know of it only from the works of great Russian authors such as Chekhov and Gogol. Chekhov, in โ€œThe Siren,โ€ makes the dish sound sensual: ยซะšัƒะปะตะฑัะบะฐ ะดะพะปะถะฝะฐ ะฑั‹ั‚ัŒ ะฐะฟะฟะตั‚ะธั‚ะฝะฐั, ะฑะตััั‚ั‹ะดะฝะฐั, ะฒะพ ะฒัะตะน ัะฒะพะตะน ะฝะฐะณะพั‚ะต, ั‡ั‚ะพะฑ ัะพะฑะปะฐะทะฝ ะฑั‹ะป.ยป (โ€œThe Kulebyaka should be appetizing, shameless in its nakedness, a temptation to sin.โ€) Gogol, meanwhile, gives a near-ridiculous recipe that stuffs everything and anything into the dish (see below).

Closely related to the โ€œะฟะธั€ะพะณโ€ (pirog), the kulebyaka is typically known wherever the hand-held stuffed-bread pirog is known. However, the kulebyakaย is a much rarer find. The shortages of Soviet times helped to push the richer, more complex ะบัƒะปะตะฑัะบะฐ, known as a food of the aristocracy, off the menu. Inside Russia today, however, traditional Russian cooking from the pre-Soviet era is making a comeback. Thus, the ะบัƒะปะตะฑัะบะฐ is finding its sometimes-sensual, sometimes-near-ridiculous way back onto Russian dinner plates.

How It Earned Its Name

(ะŸะพั‡ะตะผัƒ ะพะฝะธ ะฝะพััั‚ ั‚ะฐะบะพะต ะฝะฐะทะฒะฐะฝะธะต?)

Pirogi, or pies, are a staple of Russian cuisine. Tasty and filling, the pirogย comes with a bready shell that is filled with just about anything โ€“ savory or sweet. The word โ€œpirogโ€ comes from an ancient proto-Slavic word โ€œะฟะธั€โ€ which referred to a feast or festivity, indicating that they were once regarded as a delicacy to be savored on special occasions. Today, however, they are a staple of the Russian diet and can be found in supermarkets, restaurants and cafes, sold by street-side vendors, and are frequently made at home.

The kulebyakaย essentially puts the โ€œะฟะธั€โ€ back in the โ€œะฟะธั€ะพะณ.โ€ Whereas the pirog is generally made to be a self-contained, hand-held unit, the kulebyakaย is generally large enough to be cut and shared. Whereas the pirogย is often 50% bread to 50% filling, the ะบัƒะปะตะฑัะบะฐ is always dominated by its filling, often with a bread crust just thick enough to prevent the filling from breaking and spilling out of the shell.

The name โ€œkulebyakaโ€ comes from the Russian word โ€œะบัƒะปะตะฑัั‡ะธั‚ัŒ,โ€ which means โ€œto kneadโ€ or โ€œto sculpt; shape with the hands.โ€ The artistry of the kulebyakaย is usually immediately apparent. Whereas the pirog is generally a simple dish, with one ingredient in a simple package, the kulebyakaย is complex, often with multiple, layered ingredients in a decidedly large and artful bread shell.

Incidentally, kulebyakaย is often rendered in English as โ€œcoulibiac.โ€ This is because it was, apparently, first introduced to many English speakers via the many French chefs who were brought to Russia in the 19th century and took the recipe back to France when they departed. The English word is derived from the French rather than the original Russian.

When and How to Eat Kulebyaka

(ะšะฐะบ ะฟั€ะฐะฒะธะปัŒะฝะพ ะตัั‚ัŒ ะบัƒะปะตะฑัะบัƒ?)

Although kulebyaka is now making a comeback, it is still very much the delicacy it always has been. One is most likely to find kulebyakaย on banquet menus for weddings or corporate parties. One can also find it in a chain of inexpensive Russian restaurants called Shtolle. Shtolle, which has locations across western Russia, hangs historical pictures at all locations to create a somewhat old-time environment remembering tsarist times. It specializes in Russian pies โ€“ both pirogi and kulebyaka.

Kulebyaka is nearly always a savory dish. It can be eaten as a main course (as is generally the case at Shtolle), but can also be eaten as side, or served with soup in place of bread. Kulebyakaย is served as slices from a usually rectangular but sometimes round loaf.

Kulebyaka recipe history culture origin
Kulebyaka is traditionally decorated with figures made from the crust โ€“ or formed into shapes. Here, a particularly large kulebyaka is pictured with smaller kulebyaka shaped like fish. Click here for original image.

When served as a main course, the kulebyakaย will often have a dipping sauce such as bรฉchamel to accompany. If it is served as a side dish along with soup, it does not require any sauce.

Preparing Kulebyaka

(ะšะฐะบ ะฟั€ะฐะฒะธะปัŒะฝะพ ะณะพั‚ะพะฒะธั‚ัŒ ะบัƒะปะตะฑัะบัƒ?)

The dish of kulebyaka can be made from nearly any savory filling and is always served hot. The most traditional fillings are fish or meat accompanied by such options as buckwheat, mushrooms, eggs, and spices. However, it can be filled with almost anything available. Traditional recipes for kulebyaka tend to make use of more expensive ingredients such as caviar and other delicacies such as those mentioned in Gogolโ€™s description. During the Soviet era, for instance, โ€œะบะฐะฟัƒัั‚ะฐโ€ (cabbage) became a common base in the dish when it was still made, replacing the more expensive fish.

In a classic kulebyaka,ย the fillings will be layered, sometimes even going so far as to separate the layers with a thin โ€œะฑะปะธะฝโ€ (blin) to keep the flavors from mixing until a full bite melts together in your mouth. These layers are often layered vertically, but can also be side by side, pyramid shaped, or just about in any other arrangement, creating โ€œpocketsโ€ of unique flavor. Simpler kulebyakaย recipes will mix the filling ingredients together. A common rule is that, no matter what ingredients are used, the quantity of filling should exceed that of the shell by at least 2 to 1.

Kulebyaka often have shells decorated in designs or shaped to resemble an animal such as a fish, pig or even a crocodile.

Letโ€™s Cook!

(ะ”ะฐะฒะฐะน ะฟั€ะธะณะพั‚ะพะฒะธะผ!)

See below for a free recipe for kulebyaka. See also the free videos online. If you are interested in cooking from Russia, Ukraine, Georgia, and other places in Eurasia, make sure to see our other resources! You might also be interested in the following specialized cookbooks weโ€™ve enjoyed:

51M7OxYdMNL 51EOQWvYmfL._SX379_BO1,204,203,200_ 51gf+bAbAzL._SX311_BO1,204,203,200_ 41Y8R0wcVBL

ย 

ะšัƒะปะตะฑัะบะฐ ั ะปะพัะพัะตะผ Kulebyaka with Salmon
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹

ะ”ะปั ั‚ะตัั‚ะฐ:

  • 500 ะณ ะผัƒะบะธ
  • 50 ะผะป ะผะพะปะพะบะฐ
  • 20 ะณ ัะฒะตะถะธั… ะดั€ะพะถะถะตะน
  • 5 ัะธั†
  • 10 ะณ ัะพะปะธ
  • 20 ะณ ัะฐั…ะฐั€ะฐ
  • 200 ะณ ัะปะธะฒ. ะผะฐัะปะฐ

ะ”ะปั ะฝะฐั‡ะธะฝะบะธ:

  • 1 ั„ะธะปะต ัะฒะตะถะตะณะพ ะปะพัะพัั ะฑะตะท ะบะพะถะธ ั†ะตะปั‹ะผ ะบัƒัะบะพะผ
  • 10-12 ะฟะตั€ะตะฟะตะปะธะฝั‹ั… ัะธั†
  • 1 ะฟัƒั‡ะพะบ ัะฒะตะถะตะณะพ ัˆะฟะธะฝะฐั‚ะฐ
  • ัะพะปัŒ, ะฟะตั€ะตั†

ะ”ะปั ะณั€ะธะฑะฝะพะน ะฝะฐั‡ะธะฝะบะธ:

  • 20 ะณ ัะปะธะฒ. ะผะฐัะปะฐ
  • 1 ัั‚.ะป. ั€ัƒะฑะปะตะฝะพะณะพ ั€ะตะฟั‡ะฐั‚ะพะณะพ ะปัƒะบะฐ
  • 1 ัั‚.ะป. ั€ัƒะฑะปะตะฝะพะณะพ ะปัƒะบะฐ-ัˆะฐะปะพั‚
  • 200 ะณ ัˆะฐะผะฟะธะฝัŒะพะฝะพะฒ
  • 1/2 ะฟัƒั‡ะบะฐ ะฟะตั‚ั€ัƒัˆะบะธ
  • ัะพะปัŒ, ะฟะตั€ะตั†

ะ”ะปั ั€ะธัะพะฒะพะน ะฝะฐั‡ะธะฝะบะธ:

  • 1 ัั‚.ะป. ัะปะธะฒ. ะผะฐัะปะฐ
  • 1 ะฝะตะฑะพะปัŒัˆะฐั ะปัƒะบะพะฒะธั†ะฐ (100 ะณ)
  • 200 ะณ ั€ะธัะฐ ะฑะฐัะผะฐั‚ะธ (ะธะปะธ ะดั€ัƒะณะพะณะพ ะดะปะธะฝะฝะพะทะตั€ะฝะพะณะพ)
  • 400 ะผะป ะพะฒะพั‰ะฝะพะณะพ ะฑัƒะปัŒะพะฝะฐ

ะ”ะปั ะฑะปะธะฝั‡ะธะบะพะฒ:

  • 125 ะณ ะผัƒะบะธ
  • 250 ะผะป ะผะพะปะพะบะฐ
  • 2 ัะนั†ะฐ
  • ัะพะปัŒ

ะ”ะปั ัะพัƒัะฐ ะฑะตัˆะฐะผะตะปัŒ:

  • 20 ะณ ัะปะธะฒ. ะผะฐัะปะฐ
  • 20 ะณ ะผัƒะบะธ
  • 250 ะผะป ะผะพะปะพะบะฐ
  • 1 ะฒะตั‚ะพั‡ะบะฐ ั‚ะธะผัŒัะฝะฐ
  • 1 ะปะฐะฒั€ะพะฒั‹ะน ะปะธัั‚
  • 1 ะผะฐะปะตะฝัŒะบะฐั ะปัƒะบะพะฒะธั†ะฐ
  • 2 ั†ะฒะตั‚ะบะฐ ะดัƒัˆะธัั‚ะพะน ะณะฒะพะทะดะธะบะธ

ะ”ะปั ัะผะฐะทั‹ะฒะฐะฝะธั ั‚ะตัั‚ะฐ:

  • 1 ะถะตะปั‚oะบ
  • 50 ะผะป ะผะพะปะพะบะฐ
  • 1/2 ั‡.ะป ัะฐั…ะฐั€ะฐ
  • 1/2 ั‡.ะป. ัะพะปะธ

ะ”ะปั ะฟะพะดะฐั‡ะธ:

  • 1 ัั‚ะฐะบะฐะฝั‡ะธะบ (250 ะผะป) ัะผะตั‚ะฐะฝั‹)
  • 1 ะฑะฐะฝะพั‡ะบะฐ (50-90 ะณ) ะบั€ะฐัะฝะพะน ะธะบั€ั‹
  • Cะพะบ 1/2 ะปะธะผะพะฝะฐ

ะŸั€ะธะณะพั‚ะพะฒะปะตะฝะธะต

  1. ะ˜ะท ะฟั€ะธะฒะตะดั‘ะฝะฝั‹ั… ะธะฝะณั€ะตะดะธะตะฝั‚ะพะฒ ะฟั€ะธะณะพั‚ะพะฒัŒั‚ะต ัะดะพะฑะฝะพะต ะดั€ะพะถะถะตะฒะพะต ั‚ะตัั‚ะพ ะฑั€ะธะพัˆัŒ. ะ”ั€ะพะถะถะธ ั€ะฐะทะฒะตะดะธั‚ะต ะฒ ะผะพะปะพะบะต, ัะนั†ะฐ ั€ะฐะทะผะตัˆะฐะนั‚ะต ั ัะพะปัŒัŽ ะธ ัะฐั…ะฐั€ะพะผ. ะกะผะตัˆะฐะนั‚ะต ะฒัะต ะธะฝะณั€ะตะดะธะตะฝั‚ั‹, ะบั€ะพะผะต ัะปะธะฒะพั‡ะฝะพะณะพ ะผะฐัะปะฐ. ะ—ะฐะผะตัะธั‚ะต ะพะดะฝะพั€ะพะดะฝะพะต ั‚ะตัั‚ะพ, ะฟะพัั‚ะตะฟะตะฝะฝะพ ะดะพะฑaะฒะปัะนั‚ะต ะผะฐัะปะพ ะบะพะผะฝะฐั‚ะฝะพะน ั‚ะตะผะฟะตั€ะฐั‚ัƒั€ั‹, ะฅะพั€ะพัˆะพ ะฒั‹ะผะตัะธั‚ะต, ั‡ั‚ะพะฑั‹ ั‚ะตัั‚ะพ ะฝะต ะฟั€ะธะปะธะฟะฐะปะพ ะบ ั€ัƒะบะฐะผ. ะะฐะบั€ะพะนั‚ะต ะฟะปั‘ะฝะบะพะน, ะดะฐะนั‚ะต ะฟะพะดะพะนั‚ะธ, ะพะฑะพะผะฝะธั‚ะต ะธ ะดะปั ะฟะพะฒั‚ะพั€ะฝะพะณะพ ะฟะพะดั…ะพะดะฐ ะฟะพัั‚ะฐะฒัŒั‚ะต ะฒ ั…ะพะปะพะดะธะปัŒะฝะธะบ.
  2. ะคะธะปะต ะปะพัะพัั ะฟะพะดะณะพั‚ะพะฒัŒั‚ะต: ะพะฑั€ะตะถัŒั‚ะต ะฑั€ัŽัˆะบะพ, ะพั‚ั€ะตะถัŒั‚ะต ั…ะฒะพัั‚ะพะฒัƒัŽ ั‡ะฐัั‚ัŒ โ€’ ั‡ั‚ะพะฑั‹ ะฟะพะปัƒั‡ะธะปัั ะดะปะธะฝะฝั‹ะน ั€ะพะฒะฝั‹ะน ะฑั€ัƒัะพะบ ะฒะตัะพะผ ะพะบะพะปะพ 1 ะบะณ. ะŸะพะปะพะถะธั‚ะต ะฝะฐ ะฟั€ะพั‚ะธะฒะตะฝัŒ ะธ ะฟะพัั‚ะฐะฒัŒั‚ะต ะฒ ั€ะฐะทะพะณั€ะตั‚ัƒัŽ ะดะพ 180 ยฐะก ะดัƒั…ะพะฒะบัƒ ะฝะฐ 10 ะผะธะฝ. ะ’ั‹ะฝัŒั‚ะต ะธะท ะดัƒั…ะพะฒะบะธ, ะฝะฐะบั€ะพะนั‚ะต ั„ะพะปัŒะณะพะน, ะพัั‚ัƒะดะธั‚ะต ะธ ัƒะฑะตั€ะธั‚ะต ะฒ ั…ะพะปะพะดะธะปัŒะฝะธะบ ะดะพ ะผะพะผะตะฝั‚ะฐ ะธัะฟะพะปัŒะทะพะฒะฐะฝะธั.
  3. ะกะฒะฐั€ะธั‚ะต ะฒะบั€ัƒั‚ัƒัŽ ะฟะตั€ะตะฟะตะปะธะฝั‹ะต ัะนั†ะฐ. ะ›ะธัั‚ัŒั ัˆะฟะธะฝะฐั‚ะฐ ะทะฐะฑะปะฐะฝัˆะธั€ัƒะนั‚ะต ะฒ ะบะธะฟัั‰ะตะน ะฟะพะดัะพะปะตะฝะฝะพะน ะฒะพะดะต 1-2 ะผะธะฝัƒั‚ั‹, ะพัั‚ัƒะดะธั‚ะต ะฒ ะปะตะดัะฝะพะน ะฒะพะดะต, ะฒั‹ะฝัŒั‚ะต ะธะท ะฒะพะดั‹ ะธ ั€ะฐะทะปะพะถะธั‚ะต ะฝะฐ ะฑัƒะผะฐะถะฝั‹ั… ะบัƒั…ะพะฝะฝั‹ั… ัะฐะปั„ะตั‚ะบะฐั…. ะšะฐะถะดะพะต ัะนั†ะพ ะทะฐะฒะตั€ะฝะธั‚ะต ะฒ ะปะธัั‚ ัˆะฟะธะฝะฐั‚ะฐ.
  4. ะ”ะปั ะณั€ะธะฑะฝะพะน ะฝะฐั‡ะธะฝะบะธ ั€ะตะฟั‡ะฐั‚ั‹ะน ะปัƒะบ ะธ ัˆะฐะปะพั‚ ัะฟะฐััะตั€ัƒะนั‚ะต ะฝะฐ ัะปะธะฒะพั‡ะฝะพะผ ะผะฐัะปะต, ะดะพะฑะฐะฒัŒั‚ะต ะผะตะปะบะพ ะฟะพั€ัƒะฑะปะตะฝะฝั‹ะต ัˆะฐะผะฟะธะฝัŒะพะฝั‹, ะดะตั€ะถะธั‚ะต ะฝะฐ ะพะณะฝะต, ะฟะพะผะตัˆะธะฒะฐั, ะฟะพะบะฐ ะฝะต ะธัะฟะฐั€ะธั‚ัั ะถะธะดะบะพัั‚ัŒ. ะŸะพัะพะปะธั‚ะต, ะฟะพะฟะตั€ั‡ะธั‚ะต, ะฟะพัั‹ะฟัŒั‚ะต ั€ัƒะฑะปะตะฝะพะน ะฟะตั‚ั€ัƒัˆะบะพะน ะธ ะพัั‚ัƒะดะธั‚ะต.
  5. ะ—ะฐะผะตัะธั‚ะต ั‚ะตัั‚ะพ ะดะปั ะฑะปะธะฝั‡ะธะบะพะฒ. ะะฐ ะฑะพะปัŒัˆะพะน ัะบะพะฒะพั€ะพะดะต ะธัะฟะตะบะธั‚ะต ั‚ะพะฝะบะธะต ะฑะปะธะฝั‡ะธะบะธ.
  6. ะกะฟะฐััะตั€ัƒะนั‚ะต ะฝะฐ ัะปะธะฒะพั‡ะฝะพะผ ะผะฐัะปะต ะปัƒะบ, ะดะพะฑะฐะฒัŒั‚ะต ะบ ะฝะตะผัƒ ั€ะธั, ะฟะตั€ะตะผะตัˆะฐะนั‚ะต. ะ’ะปะตะนั‚ะต ะบะธะฟัั‰ะธะน ะฑัƒะปัŒะพะฝ, ะฟะตั€ะตะผะตัˆะฐะนั‚ะต, ะดะพะฒะตะดะธั‚ะต ะดะพ ะบะธะฟะตะฝะธั ะธ ะฑะพะปัŒัˆะต ะฝะต ะผะตัˆะฐะนั‚ะต. ะะฐะบั€ะพะนั‚ะต ะบะฐัั‚ั€ัŽะปัŽ ะบะฐะปัŒะบะพะน ะธ ะฟะพัั‚ะฐะฒัŒั‚ะต ะฒ ั€ะฐะทะพะณั€ะตั‚ัƒัŽ ะดะพ 180 ยฐะก ะดัƒั…ะพะฒะบัƒ ะฝะฐ 30 ะผะธะฝัƒั‚.
  7. ะŸั€ะธะณะพั‚ะพะฒัŒั‚ะต ัะพัƒั ะฑะตัˆะฐะผะตะปัŒ. ะ ะฐัั‚ะพะฟะธั‚ะต ัะปะธะฒะพั‡ะฝะพะต ะผะฐัะปะพ, ัะปะตะณะบะฐ ะพะฑะถะฐั€ัŒั‚ะต ะผัƒะบัƒ, ั€ะฐะทะผะตัˆะธะฒะฐั ะฒะตะฝั‡ะธะบะพะผ, ั‡ั‚ะพะฑั‹ ะฝะต ะฑั‹ะปะพ ะบะพะผะบะพะฒ. ะžัั‚ัƒะดะธั‚ะต. ะŸะพะปะพะถะธั‚ะต ะฒ ะผะพะปะพะบะพ ั‚ะธะผัŒัะฝ, ะปะฐะฒั€ะพะฒั‹ะน ะปะธัั‚ ะธ ะปัƒะบะพะฒะธั†ัƒ ั ะฒะพั‚ะบะฝัƒั‚ั‹ะผะธ ะฒ ะบะพั€ะตะฝัŒ ะณะฒะพะทะดะธั‡ะบะฐะผะธ, ะดะพะฒะตะดะธั‚ะต ะผะพะปะพะบะพ ะดะพ ะบะธะฟะตะฝะธั, ัะฝะธะผะธั‚ะต ั ะพะณะฝั, ะฝะฐะบั€ะพะนั‚ะต ะบะฐัั‚ั€ัŽะปัŽ ะบั€ั‹ัˆะบะพะน ะธ ะฝะฐัั‚ะฐะธะฒะฐะนั‚ะต ะฝะตัะบะพะปัŒะบะพ ะผะธะฝัƒั‚. ะ’ั‹ะฝัŒั‚ะต ะปัƒะบ ะธ ัะฟะตั†ะธะธ. ะขะพะฝะบะพะน ัั‚ั€yั‘ะน ะฒะปะธะฒะฐะนั‚ะต ะณะพั€ัั‡ะตะต ะผะพะปะพะบะพ ะฒ ะผัƒะบัƒ, ะฟะพัั‚ะพัะฝะฝะพ ะฟะพะผะตัˆะธะฒะฐั ะฒะตะฝั‡ะธะบะพะผ. ะŸะพัั‚ะฐะฒัŒั‚ะต ะฝะฐ ะพะณะพะฝัŒ ะธ, ะฟั€ะพะดะพะปะถะฐั ั€ะฐะทะผะตัˆะธะฒะฐั‚ัŒ ะฒะตะฝั‡ะธะบะพะผ, ะดะพะฒะตะดะธั‚ะต ัะผะตััŒ ะดะพ ะบะธะฟะตะฝะธั. ะ”ะตั€ะถะธั‚ะต ะฝะฐ ะผะตะดะปะตะฝะฝะพะผ ะพะณะฝะต ะตั‰ะต 2 ะผะธะฝัƒั‚ั‹, ัะปะตะดั, ั‡ั‚ะพะฑั‹ ะฝะต ะฟั€ะธะณะพั€eะปะพ.
  8. ะกะพะตะดะธะฝะธั‚ะต ั€ะธั, ะณั€ะธะฑั‹ ะธ ะฑะตัˆะฐะผะตะปัŒ, ะพัั‚ะพั€ะพะถะฝะพ ะฟะตั€ะตะผะตัˆะฐะนั‚ะต.
  9. ะŸั€ะธะณะพั‚ะพะฒัŒั‚ะต ัะผะตััŒ ะดะปั ัะผะฐะทะบะธ, ัะผะตัˆะฐะฒ ะฒัะต ะธะฝะณั€ะตะดะธะตะฝั‚ั‹.

ะกะฑะพั€ะบะฐ ะบัƒะปะตะฑัะบะธ

  1. ะŸะพะฒะตั€ั…ะฝะพัั‚ัŒ ั€ะฐะฑะพั‡ะตะณะพ ัั‚ะพะปะฐ ะทะฐัั‚ะตะปะธั‚ะต ะบะฐะปัŒะบะพะน, ะฝะฐ ะฝะตะต ะฟะพะปะพะถะธั‚ะต ะฒะฝะฐั…ะปะตัั‚ ะฝะตัะบะพะปัŒะบะพ ะฑะปะธะฝั‡ะธะบะพะฒ โ€’ ะพะฝะธ ะฑัƒะดัƒั‚ ะฟั€ะตะดะพั…ั€ะฐะฝัั‚ัŒ ั‚ะตัั‚ะพ ะพั‚ ะฒะปะฐะณะธ, ัะพะดะตั€ะถะฐั‰ะตะนัั ะฒ ะฝะฐั‡ะธะฝะบะต.
    ะะฐ ะฑะปะธะฝั‡ะธะบะธ ะฒั‹ะปะพะถะธั‚e ัะปะพะน ั€ะธัะฐ ั‚ะพะปั‰ะธะฝะพะน ะฝะต ะฑะพะปะตะต 2 ัะผ, ะฝะฐ ะฝะตะณะพ ะฟะพะปะพะถะธั‚e ะฟะพะดะณะพั‚ะพะฒะปะตะฝะฝะพะต ั„ะธะปะต ะปะพัะพัั ะธ ะฟะพะฒะตั€ั… ะฝะตะณะพ ัะฝะพะฒะฐ ั‚ะพะฝะบะธะน ัะปะพะน ั€ะธัะฐ. ะกะปะพะน ะฑะปะธะฝั‡ะธะบะพะฒ ะดะพะปะถะตะฝ ะฒั‹ัั‚ัƒะฟะฐั‚ัŒ ั ะบะฐะถะดะพะน ัั‚ะพั€ะพะฝั‹ ะฝะฐ 5 ัะผ ะฟะพ ัˆะธั€ะธะฝะต ะธ ะฝะฐ 3 ัะผ ะฟะพ ะดะปะธะฝะต.
  2. ะ’ะดะพะปัŒ ะฟะพ ั†ะตะฝั‚ั€ัƒ ะฒั‹ะปะพะถะธั‚ะต ะทะฐะฒั‘ั€ะฝัƒั‚ั‹ะต ะฒ ะปะธัั‚ัŒั ัˆะฟะธะฝะฐั‚ะฐ ะฟะตั€ะตะฟะตะปะธะฝั‹ะต ัะนั†ะฐ, ะฟะพะบั€ะพะนั‚ะต ะธั… ั‚ะพะฝะบะธะผ ัะปะพะตะผ ั€ะธัะฐ. ะะฐะบั€ะพะนั‚ะต ัะปะพะตะผ ะฑะปะธะฝั‡ะธะบะพะฒ.
  3. ะ—ะฐะฒะตั€ะฝะธั‚ะต ะฒัะต ะฒ ะบะฐะปัŒะบัƒ ั‚ะฐะบะธะผ ะพะฑั€ะฐะทะพะผ, ั‡ั‚ะพะฑั‹ ั€ั‹ะฑะฐ ะธ ั€ะธั ะพะบะฐะทะฐะปะธััŒ ัะพ ะฒัะตั… ัั‚ะพั€ะพะฝ ะฟะพะบั€ั‹ั‚ั‹ ะฑะปะธะฝั‡ะธะบะฐะผะธ. ะฃะฑะตั€ะธั‚ะต ะฒ ั…ะพะปะพะดะธะปัŒะฝะธะบ.
  4. ะžั‚ะดะตะปะธั‚ะต 3/4 ั‚ะตัั‚ะฐ, ะพัั‚ะฐะปัŒะฝะพะต ะทะฐะฒะตั€ะฝะธั‚ะต ะฒ ะฟะปั‘ะฝะบัƒ ะธ ัƒะฑะตั€ะธั‚ะต ะฒ ั…ะพะปะพะดะธะปัŒะฝะธะบ. ะ ะฐัะบะฐั‚ะฐะนั‚ะต ั‚ะตัั‚ะพ ะฒ ะฟั€ัะผะพัƒะณะพะปัŒะฝะธะบ ั‚ะพะปั‰ะธะฝะพะน 1 ัะผ, ะฟะตั€ะตะปะพะถะธั‚ะต ะตะณะพ ะฝะฐ ะปะธัั‚ ะบะฐะปัŒะบะธ. ะฃะปะพะถะธั‚ะต ะฝะฐ ะฝะตะณะพ ัั„ะพั€ะผะธั€ะพะฒะฐะฝะฝัƒัŽ ะฝะฐั‡ะธะฝะบัƒ ั‚ะฐะบ, ั‡ั‚ะพะฑั‹ ัะนั†ะฐ ะพะบะฐะทะฐะปะธััŒ ะฒะฝะธะทัƒ. ะกะพะตะดะธะฝะธั‚ะต ะบั€ะฐั ั‚ะตัั‚ะฐ, ัะผะฐะทะฐะฒ ะธั… ะฟะพะดะณะพั‚ะพะฒะปะตะฝะฝะพะน ัะธั‡ะฝะพ-ะผะพะปะพั‡ะฝะพะน ัะผะตััŒัŽ. ะฃะปะพะถะธั‚ะต ะทะฐะณะพั‚ะพะฒะบัƒ ะฝะฐ ะทะฐัั‚ะตะปะตะฝะฝั‹ะน ะบะฐะปัŒะบะพะน ะฟั€ะพั‚ะธะฒะตะฝัŒ ัˆะฒะพะผ ะฒะฝะธะท.
  5. ะ ะฐัะบะฐั‚ะฐะนั‚ะต oัั‚ะฐะฒัˆัƒัŽัั 1/4 ั‡ะฐัั‚ัŒ ั‚ะตัั‚ะฐ ะฒ ะฟั€ัะผะพัƒะณะพะปัŒะฝะธะบ ั‚ะพะปั‰ะธะฝะพะน 0,5 ัะผ ะฟะพ ะดะปะธะฝะต ะทะฐะณะพั‚ะพะฒะบะธ, ะฝะฐะดั€ะตะถัŒั‚ะต ัะฟะตั†ะธะฐะปัŒะฝั‹ะผ ะฒะฐะปะธะบะพะผ ะธะปะธ ะฝะพะถะพะผ, ั‡ั‚ะพะฑั‹ ะฟั€ะธ ั€ะฐัั‚ัะณะธะฒะฐะฝะธะธ ะฟะพะปัƒั‡ะธะปะฐััŒ ัะตั‚ะบะฐ. ะŸะพะฒะตั€ั…ะฝะพัั‚ัŒ ะบัƒะปะตะฑัะบะธ ัะผะฐะถัŒั‚ะต ัะธั‡ะฝะพ-ะผะพะปะพั‡ะฝะพะน ัะผะตััŒัŽ, ะฝะฐะบั€ะพะนั‚ะต ัะตั‚ะบะพะน. ะŸะพัั‚ะฐะฒัŒั‚ะต ะฒ ั…ะพะปะพะดะธะปัŒะฝะธะบ, ั‡ั‚ะพะฑั‹ ัะตั‚ะบะฐ ะปัƒั‡ัˆะต ะฟั€ะธะบะปะตะธะปะฐััŒ.
  6. ะ’ั‹ะฝัŒั‚ะต ะธะท ั…ะพะปะพะดะธะปัŒะฝะธะบะฐ, ัะฝะพะฒะฐ ัะผะฐะถัŒั‚ะต ะฟะพะฒะตั€ั…ะฝะพัั‚ัŒ.
  7. ะ’ั‹ะฟะตะบะฐะนั‚ะต ะฒ ั€ะฐะทะพะณั€ะตั‚ะพะน ะดะพ 170 ยฐะก ะดัƒั…ะพะฒะบะต ะพะบะพะปะพ 1 ั‡ะฐัะฐ, ะฟะพะบะฐ ะบัƒะปะตะฑัะบะฐ ั…ะพั€ะพัˆะพ ะฝะต ะฟะพะดั€ัƒะผัะฝะธั‚ัั.
  8. ะกะผะตัˆะฐะนั‚ะต ัะผะตั‚ะฐะฝัƒ ั ะปะธะผะพะฝะฝั‹ะผ ัะพะบะพะผ, ะดะพะฑะฐะฒัŒั‚ะต ะธะบั€ัƒ, ะพัั‚ะพั€ะพะถะฝะพ ะฟะตั€ะตะผะตัˆะฐะนั‚ะต. ะŸะพะดะฐะนั‚ะต ัะพัƒั ะบ ะบัƒะปะตะฑัะบะต.
Ingredients

For the dough:

  • 500 g flour
  • 50 ml of milk
  • 20 g fresh yeast
  • 5 eggs
  • 10 g of salt
  • 20 g sugar
  • 200 g butter

For the filling:

  • 1 whole fillet of fresh salmon without skin
  • 10-12 quail eggs
  • 1 bunch fresh spinach
  • salt, pepper

For the mushroom filling:

  • 20 g butter
  • 1 tbsp chopped onion
  • 1 tbsp chopped shallot
  • 200 g mushrooms
  • 1/2 bunch of parsley
  • salt, pepper

For the rice filling:

  • 1 tbsp cooking oil
  • 1 small onion (100g)
  • 200 g of basmati rice (or other long grain rice)
  • 400 ml vegetable broth

For the pancakes:

  • 125 g flour
  • 250 ml of milk
  • 2 eggs
  • salt

For the bรฉchamel sauce:

  • 20 g butter
  • 20 g flour
  • 250 ml of milk
  • 1 sprig of thyme
  • 1 Bay leaf
  • 1 small onion
  • 2 cloves

For dough glaze:

  • 1 egg yolk
  • 50 ml of milk
  • 1/2 tsp sugar
  • 1/2 tsp salt

For the presentation:

  • 1 Cup (250 ml) sour cream
  • 1 jar (50-90 g) red caviar
  • Juice of 1/2 lemon

Preparation

  1. From the above ingredients, prepare the rich brioche dough. Dissolve the yeast in milk, fold in the eggs with the salt and sugar. Knead all ingredients together except the butter into a homogeneous dough, gradually adding the butter at room temperature. Knead well so the dough doesnโ€™t stick to your hands. Cover with plastic film, let rise, then punch it down, and transfer it to the refrigerator to rise a second time.
  2. Prepare the salmon: trim the belly, cut off the tail portion to get a long flat piece weighing about 1 kg. Put on a baking sheet and place in a preheated 180 ยฐC oven for 10 min. Remove from oven, cover with foil, cool and refrigerate until use.
  3. Hard boil the quail eggs. Cook the spinach leaves in salted, boiling water for 1-2 minutes. Then, immerse them in ice water, remove from water and place on paper towels. Wrap each egg in spinach leaves.
  4. For the mushroom stuffing, sautรฉ the onions and shallots in butter, add chopped mushrooms. Continue cooking and stirring until the liquid has evaporated. Add salt and pepper, sprinkle with chopped parsley and let it cool.
  5. Mix the bilni dough. In a large pan, bake thin blini.
  6. Sautรฉ the onion in butter, add the rice, stir. Pour boiling broth over this and stir, bringing to a boil and then let stand. Cover the pot with wax paper and place in a preheated 180 ยฐC oven for 30 minutes.
  7. Prepare the Bรฉchamel sauce. Melt the butter, add flour to the melted butter and cook for few minutes, stirring with a whisk to avoid lumps. Cool. Put the milk, thyme, bay leaf and an onion stuck with cloves into the mixture. Bring the milk to boil, remove from heat, cover the pot and steep a few minutes. Remove the onion and strain the herbs. In a thin stream, pour the hot milk into the flour, stirring constantly with a whisk. Bring the mixture to a boil and simmer for 2 minutes, making sure it doesnโ€™t stick.
  8. Mix the rice, mushrooms and Bรฉchamel well.
  9. Prepare the glaze mixture by mixing all ingredients.

Assembling the pie

  1. Cover the surface of the working table with parchment paper, lay out several overlapping pancakes โ€’ they will protect the dough from the moisture in the filling.
  2. On the pancakes, put a layer of rice not more than 2cm thick. Place the prepared salmon fillets on top of this. Top that with another thin layer of rice. The pancake layer should be about 5 cm wider and 3 cm longer than the filling.
  3. Along the center lay the quail eggs, wrapped in their spinach leaves, and cover them with a thin layer of rice. Cover with a layer of pancakes.
  4. Wrap everything in paper so that fish and rice are covered on all sides by pancakes. Place in the refrigerator.
  5. Separate 3/4 of the brioche dough, wrap the rest in plastic and store in the refrigerator. Roll out the dough into a rectangle 1 cm thick, transfer it onto a sheet of parchment paper. Add the filling on top of the dough so that the eggs are on the bottom. Connect the edges of the dough, brushing them with egg and milk mixture. Lay the piece on a baking sheet covered with the paper, seam side down.
  6. Roll out remaining 1/4 of dough into a rectangle of thickness 0.5 cm along the length of the baking sheet, cut with a roller or knife, so that when stretched out, the sheet would create a netting. Brush the surface of the pie with the egg-milk mixture and cover with the dough netting. Put in the refrigerator to set.
  7. Remove from refrigerator, brush the surface with the egg-milk glaze again. Bake in a preheated 170 ยฐC oven for about 1 hour until the pie is well browned.
  8. Mix the sour cream with lemon juice, add the caviar, and carefully stir. Serve the kulebyaka with the sauce.

ย 

ย Excerpt From Dead Souls,
By Nikolai Gogol
Part 2: Chapter 3

ะžั€ะธะณะธะฝะฐะป Translation
โ€“ ะ”ะฐ ะบัƒะปะตะฑัะบัƒ ัะดะตะปะฐะน ะฝะฐ ั‡ะตั‚ั‹ั€ะต ัƒะณะปะฐ. ะ’ ะพะดะธะฝ ัƒะณะพะป ะฟะพะปะพะถะธ ั‚ั‹ ะผะฝะต ั‰ะตะบะธ ะพัะตั‚ั€ะฐ ะดะฐ ะฒัะทะธะณัƒ, ะฒ ะดั€ัƒะณะพะน ะทะฐะฟัƒัั‚ะธ ะณั€ะตั‡ะฝะตะฒะพะน ะบะฐัˆะธั†ั‹, ะดะฐ ะณั€ะธะฑะพั‡ะบะพะฒ ั ะปัƒั‡ะบะพะผ, ะดะฐ ะผะพะปะพะบ ัะปะฐะดะบะธั…, ะดะฐ ะผะพะทะณะพะฒ, ะดะฐ ะตั‰ั‘ ั‡ะตะณะพ ะทะฝะฐะตัˆัŒ ั‚ะฐะผ ัั‚ะฐะบะพะณะพโ€ฆ

โ€“ ะกะปัƒัˆะฐัŽ-ั. ะœะพะถะฝะพ ะฑัƒะดะตั‚ ะธ ั‚ะฐะบ.

โ€“ ะ”ะฐ ั‡ั‚ะพะฑั‹ ั ะพะดะฝะพะณะพ ะฑะพะบัƒ ะพะฝะฐ, ะฟะพะฝะธะผะฐะตัˆัŒ โ€“ ะทะฐั€ัƒะผัะฝะธะปะฐััŒ ะฑั‹, ะฐ ั ะดั€ัƒะณะพะณะพ ะฟัƒัั‚ะธ ะตะต ะฟะพะปะตะณั‡ะต. ะ”ะฐ ะธัะฟะพะดะบัƒ-ั‚ะพ, ะธัะฟะพะดะบัƒ-ั‚ะพ, ะฟะพะฝะธะผะฐะตัˆัŒ, ะฟั€ะพะฟะตะบะธ ะตั‘ ั‚ะฐะบ, ั‡ั‚ะพะฑั‹ ั€ะฐััั‹ะฟโ€™aะปะฐััŒ, ั‡ั‚ะพะฑั‹ ะฒััŽ ะตะต ะฟั€ะพะฝัะปะพ, ะทะฝะฐะตัˆัŒ, ัะพะบะพะผ, ั‡ั‚ะพะฑั‹ ะธ ะฝะต ัƒัะปั‹ัˆะฐะป ะตั‘ ะฒะพ ั€ั‚ัƒ โ€“ ะบะฐะบ ัะฝะตะณ ะฑั‹ ั€ะฐัั‚ะฐัะปะฐ.

ยซะงั‘ั€ั‚ ะฟะพะฑะตั€ะธ! โ€“ ะดัƒะผะฐะป ะงะธั‡ะธะบะพะฒ, ะฒะพั€ะพั‡ะฐัััŒ. โ€“ ะŸั€ะพัั‚ะพ ะฝะต ะดะฐัั‚ ัะฟะฐั‚ัŒ!ยป

โ€“ ะ”ะฐ ัะดะตะปะฐะน ั‚ั‹ ะผะฝะต ัะฒะธะฝะพะน ัั‹ั‡ัƒะณ. ะŸะพะปะพะถะธ ะฒ ัะตั€ั‘ะดะบัƒ ะบัƒัะพั‡ะตะบ ะปัŒะดัƒ, ั‡ั‚ะพะฑั‹ ะพะฝ ะฒะทะฑัƒั…ะฝัƒะป ั…ะพั€ะพัˆะตะฝัŒะบะพ. ะ”ะฐ ั‡ั‚ะพะฑั‹ ะบ ะพัะตั‚ั€ัƒ ะพะฑะบะปะฐะดะบะฐ, ะณะฐั€ะฝะธั€-ั‚ะพ, ะณะฐั€ะฝะธั€-ั‚ะพ ั‡ั‚ะพะฑั‹ ะฑั‹ะป ะฟะพะฑะพะณะฐั‡ะต! ะžะฑะปะพะถะธ ะตะณะพ ั€ะฐะบะฐะผะธ, ะดะฐ ะฟะพะดะถะฐั€ะตะฝะฝะพะน ะผะฐะปะตะฝัŒะบะพะน ั€ั‹ะฑะบะพะน, ะดะฐ ะฟั€ะพะปะพะถะธ ั„ะฐั€ัˆะตั†ะพะผ ะธะท ัะฝะตั‚ะพั‡ะบะพะฒ, ะดะฐ ะฟะพะดะฑะฐะฒัŒ ะผะตะปะบะพะน ัะตั‡ะบะธ, ั…ั€ะตะฝะบัƒ, ะดะฐ ะณั€ัƒะทะดะพั‡ะบะพะฒ, ะดะฐ ั€ะตะฟัƒัˆะบะธ, ะดะฐ ะผะพั€ะบะพะฒะบะธ, ะดะฐ ะฑะพะฑะบะพะฒ, ะดะฐ ะฝะตั‚ ะปะธ ะตั‰ั‘ ั‚ะฐะผ ะบะฐะบะพะณะพ ะบะพั€ะตะฝัŒั?

โ€œStart by dividing the kulebyaka into fourths. Into one of the divisions put the sturgeonโ€™s cheeks and some viaziga (the dried spinal marrow of the sturgeon), and into another division some buckwheat porridge, young mushrooms and onions, sweet milk, calvesโ€™ brains, and anything else that you may find suitable. Also, bake it to a nice brown on one side, and but lightly on the other. Yes, and, as to the underside, bake it so that it will be all juicy and flaky, so that it shall not crumble into bits, but melt in the mouth like the softest snow that ever you heard of.โ€ And as he said this Pietukh fairly smacked his lips.

โ€œThe devil take him!โ€ muttered Chichikov, thrusting his head beneath the bedclothes to avoid hearing more. โ€œThe fellow wonโ€™t give one a chance to sleep.โ€

Nevertheless he heard through the blankets:

โ€œAnd garnish the sturgeon with beetroot, smelts, peppered mushrooms, young radishes, carrots, beans, and anything else you like, so as to have plenty of trimmings. Yes, and put a lump of ice into the pigโ€™s bladder, so as to swell it up.โ€

Our Favorite Kulebyaka Videos

From a Russian cooking show called โ€œะžะฑะตะด ะฑะตะทะฑั€ะฐั‡ะธัโ€ (a play on words from the Russian phrase โ€œะพะฑะตั‚ ะฑะตะทะฑั€ะฐั‡ะธั,โ€ which means โ€œvow of celibacy,โ€ with โ€œะฑะตะทะฑั€ะฐั‡ะธัโ€ meaning โ€œwithout marriage.โ€ Thus, the name of show refers to โ€œlunch without marriage.โ€ The host shows us how to cook a classic, three-layered fish kulebyaka. He comes across as perhaps more than a little sexist as a running assertion in the piece is that the kulebyakaย is an โ€œabsolutely masculine pieโ€ that โ€œshould never be touched by womenโ€™s hands.โ€ However, the Russian is spoken slowly with a lot of pauses which helps with comprehension. The cooking steps are clearly shown which should make it easy to follow along at home as well.

ย 

Vegetarian kulebyaka!ย The filling is a single layer with cabbage as the main ingredient. The spoken Russian is fairly simple and clear, but it also has English subtitles.

ย 

Anti-vegetarian kulebyaka! A guy with a mohawk makes an extra-meaty kulebyaka.ย He has something of a strange accent, but is fairly easy to understand.

You Might Also Like

Russian vocabulary Cold Winter

Preparing for the Cold: Winter Wear as a Cultural Phenomenon in Russia

Russia has famously cold winters. Russians, and the many other cultures that live across the Eurasian landmass (such as the Evenk and Sakha), have culturally adapted to this in order to survive there. This has affected traditional clothing and housing, but also cultural attitudes toward the weather. These attitudes are, in turn, often reflected in [โ€ฆ]

0 comments
Mushroom picking in Russia Poland Latvia

Mushrooms in Cultures and Cuisines: Olgaโ€™s Blog

Olga below continues her discussion of the deeply held place that mushrooms have in Russian culture. In part one of this discussion, she focused on how and where and find the mushrooms. In part two, below, she discusses how the mushrooms are preserved, prepared, and consumed. A staple of the regional diet for centuries, mushrooms [โ€ฆ]

0 comments
Mushroom Season Russia Latvia Poland

Mushroom Season Has Begun! Olgaโ€™s Blog

Olga below discusses the deeply held national tradition of mushroom gathering. An important part of Russian food tradition for many centuries, Russian children are taught in school from an early age to tell the difference between various types of native mushrooms. Many, like Olga, will go with relatives and friends to the woods to put [โ€ฆ]

0 comments
Study Abroad for Russian in the US

Study Abroad in America for Russians: Olgaโ€™s Blog

As part of her major program in international relations at Moscow State University, Olga applied to study abroad in the United States in 2007. As was not uncommon for students applying for study abroad in either direction, Olga hit several bureaucratic snags. What is perhaps most remarkable about the below text, however, is the description [โ€ฆ]

0 comments
Draniki, Kartupeฤผu Pankลซkas potato pancakes

Draniki, Latkes, Kartupeฤผu Pankลซkas: The Simple Deliciousness of Potato Pancakes

Potato pancakes dominate coffee shop menus in Riga, Latviaโ€”and for good reason! Meticulously prepared using grated potatoes, eggs, and flour, these pancakes are crisped to a brilliant golden hue, reaching a level of perfection that rivals the shining sun itself. The mouthwatering allure of this delightful dish is recognized worldwide. Following their inception in Eastern [โ€ฆ]

0 comments

About the author

Jonathan Rainey

Jonathan Rainey majored in History and English at Francis Marion University in Florence, SC. While at Francis Marion, he was a member of Phi Alpha Theta, National History Honors Society and worked as a reporter for The Patriot, the university's newspaper. Jonathan will be serving as an SRAS Home and Abroad Scholar in Vladivostok for the 2015-2016 school year.

Program attended: Home and Abroad Scholar

View all posts by: Jonathan Rainey