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The recipe of the fish Pirog Rasstegai

Common Russians have a breakfast before going to work.
The breakfast contains of a sandwich, yogurt, cheese, fried eggs or porridge, and a cup of tea or coffee. Lunch time takes place from 1 to 2 p.m., as a rule, in the cafes, because of the long time to get from work to the home.
People take vegetable salad, soup, and beef or pork with a side dish. The usual drinks are tea, coffee or juice. After work the whole  family has supper at home. Supper- it is a hot dish and tea.  

Russian fish pirog rasstegai

 In the ancient times all dishes were cooked in the Russian oven.
The temperature inside was not so high as the temperature of on open fire, but it could stay high for a long time.
A clay pot was put inside the oven and the food was cooked for a long time.
That was why all the dishes were semi liquid.
The most traditional Russian dishes are dishes from veggies and wheat: porridges, dough dishes (bread, pirogi) and all kinds of soups.
Even today we have a proverb: «Щи да кашапища наша» “Shchi and porridge is our food”. People ate little meat and more often, they ate fish.
Here is the recipe of the fish  Pirog Rasstegai to my Spanish friends Maria and Alicia, that I promised to give in Summer, when we had the excursion to GaninaYama
– Това’рищ пра’порщик, “расстега’й” -это мя’со или ры’ба? – Идио’т! Это прика’з!!
– Comrade Ensign, “Rasstegai” is a meat or fish? –  Idiot! This is an order!!!
The game of words: imperative расстёгивай (расстёгивать=unbutton) <-> расстега’й.

Rasstegai is a baked pie (pirog) with a hole from the top, baked from yeast dough with various fillings.
Расстега́й — печёный пирожок с отверстием сверху, из несдобного дрожжевого теста с различными начинками.

Read and learn Russian imperative


Russian fish pirog rasstega

Russian fish pirog rasstegai

• 700 g of flour
• 3 tbsp. l. of vegetable oil
• 50 g of  fresh yeast or 2 tsp of dry yeast
• 1 tsp of sugar
• salt


• 700 г муки
• 3 ст. л. растительного масла
• 50 г свежий дрожжей или 2 ч. л. сухих дрожжей
• 1 ч. л. сахара
• соль
• 400 g of pike ( You can use salmon or another fish instead of pike 🙂
• 400 grams of lightly salted salmon
• 100 g of vegetable oil ( I think, the butter will be better)
• salt, pepper, nutmeg, parsley

• 400 г щуки
• 400 г малосольной семги
• 100 г растительного масла (Думаю, что сливочное масло будет вкуснее)
• соль, перец, мускатный орех, петрушка
Method of cooking:
Dissolve the yeast in 100 ml of lukewarm water with sugar, add half of the flour and put it in a warm place for an hour. When it will rise twice, add salt, oil and the remaining flour. Knead the dough again and put it in a warm place.
Способ приготовления:
Развести дрожжи в 100 мл чуть теплой воды с сахаром, всыпать половину муки и поставить в теплое место на час. Когда поднимется в два раза, добавить соль, масло и оставшуюся муку. Замесить тесто и снова поставить в теплое место.
Rinse the pike, remove viscera, skin and bones, cut into small pieces and fry in oil. Add salt, pepper, spice with nutmeg, and sprinkle with parsley. Cool this mix. Finely chop the salmon and remove the bones. Stir pike and salmon.
Щуку промыть, очистить от внутренностей, кожи и костей, мелко нарезать и пожарить в масле. Посолить, поперчить, приправить мускатным орехом, посыпать петрушкой и остудить. Мелко порубить семгу и удалить кости. Перемешать щуку и семгу.
Divide the dough into pieces weighing about 80 g each and roll out the dough. Put 1 tbsp of the filling on the middle of the dough and pinch together opposite edges on the sides so, that the filling in the middle was visible. Cover with a towel, give it rise up and paint the top of your rasstegai with an egg. Bake this pie in the oven at 180˚S for 30 minutes.
Разделить тесто на кусочки весом примерно 80 г и раскатать каждый. На середину положить 1 ст. л. начинки и защипнуть противоположные края по бокам так, чтобы в середине начинка выглядывала. Прикрыть полотенцем, дать подняться и смазать каждый расстегай яйцом. Выпекать при температуре 180˚С в течение 30 минут.
Приятного аппетита!
I will thankful to you if you will write me about my mistakes or will write your opinion about this post

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