Kulebiak

The traditions of the pie go back to the 16th century. It is one of the most famous dishes of Russian cuisine – now known and highly valued in international cuisine. The classic pie consists of yeast dough, stuffed with cabbage stuffing. Russian cuisine knows dozens of varieties of pies. They differ in the delicacy of the dough and the stuffing composition (scythe, rice, cabbage, mushrooms, hard-boiled eggs, fish etc.). St. Petersburg and Moscow pies are world famous, stuffed with salmon or sturgeon, from yeast or even semi-shortbread dough. They aroused the enthusiasm of French gourmets and recipes for pies („Coulibiac”) they appear in famous French cookbooks as early as the first half of the 19th century. Kulebiak is served as an appetizer, basically hot, right after baking (can be served separately in a sauceboat hot, clarified butter), or as an addition to pure soups (broth, chicken soup, especially red borscht). Kulebiak has long settled in Polish cuisine, especially in the area of ​​the former Russian partition.