The dough for the pie should be firm and elastic to the large filling is not broke, leaking through the shell test. In Russia, the pie was served on schedule: it was brought to the table after the first course, between boiled or baked fish, but certainly before the porridge and dessert. Cook Russian restaurants and restaurants before you get to baking pies, certainly praying, since only with clean hands, thoughts and soul could make a real Russian miracle of culinary art is juicy and rich pie.
|Cooking time 140 minutes||Number of servings 4|
Prepare the filling. Simmer the cabbage (I mixed sour with a fresh, but this is not necessary)
Combine the yeast with the sugar
Add the warm milk mixture with water. And put the sourdough approach.
When the dough came, stir. add the egg, salt, sugar and vegetable oil.
Knead the dough.
Put to approach.
Divide into two parts the dough. Roll out one part where you align cut edges and put in the middle of the stuffing.
Collapsible connecting edge primitiva. Turn seam side down. Be sure to pierce in a few places, that was where to get a pair, and that will break our pie.
Lubricates the yolk. Not give a lot of lifting.