Pirog

Shape

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

Dough

Pirogi are usually made from yeast-raised dough which distinguishes them from pies and pastries common in other cuisines. 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.

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.

Types

Certain types of pirog are known by different names:

• Coulibiac, a middle-size Russian pirog of oblong shape with a complex filling;
• 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;
• 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;
• Rasstegai ("unbuttoned pirog"), a type of Russian pirog with a hole in the top;
• Shanga, a small or medium-size open-faced circular savory pirog endemic to and widespread in Ural and Siberia;
• Vatrushka, a small sweet pirog, popular in all Eastern Slavic cuisines, formed as a ring of dough with quark in the middle.

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

Gallery

Varieties

Designs