Pirog

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This article is about the Eastern Slavic pie. For the Eastern Slavic fried buns, see Pirozhki. For the Polish and Ukrainian semicircular dumplings, see Pierogi. For the village in Poland, see Piróg. For the boat, see Pirogue.
Pirog
Fish pie.JPG
A fish pirog
Alternative names Pyrih, pyrog
Type Pie
Place of origin Russia, Ukraine
Cookbook:Pirog  Pirog

Pirog or pyrih (Russian: пиро́г; IPA: [pʲɪˈrok] ( ), pl. pirogi пироги; Belarusian: пірог; Northern Sami: pirog; Ukrainian: пиріг, pl. pyrohy пироги) is a pie that can have either a sweet or savoury filling. The name is derived from the ancient Proto-Slavic word pir, meaning "banquet" or "festivity".[1][2] Pirogi or pyrohy are full-sized pies, while pirozhki (Russian: пирожки, singular пирожок, literally "small pirog") or pyrizhky (Ukrainian: пиріжки, singular пиріжок) are individual-sized buns that can be eaten with one hand.

Kurnik, Russian savoury pirog with layers of blini, filled with chicken, mushrooms and rice

Shape[edit]

The standard shape for pirogi is oblong with tapering ends, but circular or rectangular pirogi are also common. They can be closed or open-faced with no crust on top (like a tart).[3]

Pastry[edit]

Pirog is usually made from yeast-raised dough, but can also be made from shortcrust or puff pastry.

Filling[edit]

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. Savoury versions may consist of meat, fish, mushrooms, cabbage, rice, buckwheat groats or potato. In Ukrainian and Russian cuisines, pyrohy with a savoury filling are traditionally served (like pirozhki) as an accompaniment with clear borscht, broth or consommé.[3]

See also[edit]

References[edit]

  1. ^ Ushakov Dictionary of Russian language, Moscow, 1935-1940
  2. ^ Etymological dictionary of Ukrainian language (2003), vol 4. (in Ukrainian), Naukova Dumka, Kiev. ISBN 966-00-0590-3(4)
  3. ^ a b Stechishin, S. (1989). Traditional Ukrainian Cookery. Trident Press, Canada. ISBN 0-919490-36-0