Kulebyaka is a large rectangular or square cake very popular in Russian cuisine. We suggest to plunge into the history of the creation of this dish and describe several options for its preparation.
A bit of history and modernity
The name of this traditional cake is derived from the word "roll". In Old Russian, it meant "do it yourself." Traditionally, vegetables, eggs, fish, mushrooms, porridge, meat of different varieties and their combination, as well as fruits and jam, were used as fillings.
At the beginning of the last century in Moscow, the most popular was the multilayer kulobyaka. In order to avoid mixing the fillings, the levels were laid with fresh pancakes. The pie turned out to be very high, time-consuming, expensive and served on large-scale feasts on very large holidays. But such a dish could feed a large number of people.
In modern cooking, coulibia is A simple open or closed pie having one or two types of filling. This dish has become quite everyday. We offer several filling options.
Dough recipe for cooking kulebyaki
To get started, let’s dwell on how to make a good yeast dough for kulebyaki. Sift four cups of flour and mix with a pinch of salt. Dilute fifty grams of yeast in 0.5 liters of warm water (or milk), adding a large spoonful of sugar. After lifting, pour the dough and a little vegetable oil into the flour and knead the dough for six to eight minutes. It should become very elastic.
Cover the dough and send to heat for forty minutes. Next, hug and let go again. Now you can cook.
Kulebyaki Recipe with Cabbage and Egg
According to the proposed recipe, a tasty and fairly simple dish is obtained. To prepare it, you need to make a dough in advance. While it will fit, we’ll deal with the filling. Chop the cabbage (five hundred grams) and simmer it until soft, but not mushy. At this time, boil three eggs, peel them and chop finely. Stir with chopped juicy green onions. Divide the dough into two unequal parts. Roll out a rectangular or oval layer from the smaller one and shift it into a shape. Next, distribute the filling and cover with a second layer of dough. Connect the edges, decorate with any details from the dough.
Kulebyaka with cabbage and an egg should lie down a bit under a towel and rise. Next, grease with yolk, make small holes with a skewer over the entire surface and bake. The cake will be very tasty, both warm and chilled.
Recipe Kulebyaki with meat and potatoes
For its preparation, you can use the remains of mashed potatoes. Make minced meat from any meat, mix it with chopped onions, salt and favorite seasonings. Fry until cooked, cool and add chopped parsley. Stir the whole filling. On a rolled out layer of dough, distribute potatoes with meat, retreating from the edges two to three centimeters. Next, carefully begin to roll it.
Put the resulting roll into a baking seam, grease with beaten yolk and bake at a temperature of 180 g.
The recipe for the holiday coulibia
To prepare the pie, you need to boil a pound of potatoes in the peel, peel it and grind with rings of medium thickness. Boil two hundred grams of different types of meat (poultry, beef and pork) until ready, cut into medium cubes and fry with onions, add a little broth at the end. Roll out the dough and put in a large form. Pour it a little with oil, make large sides, spread evenly potatoes, meat and tomato slices. The surface can be covered with details from the dough or left open and grease thickly with an egg. Kulebyaka with meat and potatoes will be ready in forty minutes.
Such a dish can become the main one on the festive table, because it is very beautiful.
Fish kulebyaka with potatoes
To prepare the pie, it is recommended to take two different types of fish, one of which should be sufficiently fat. For example, fresh salmon. First you need to chop the onion and grate a large carrot. Fry the vegetables with seasonings and set aside. Boil 200 grams of white and red fish. Select all the bones, chop with a fork and mix with frying. Peel and grate boiled potatoes . Roll out the dough into a long layer. Spread the potatoes with an even layer on top, add a little salt and add salt, then fish, add salt and pepper to it. Carefully roll up the blank in the form of a roll. Put the pie seam down, grease with a mixture of milk and yolk. Bake as usual. It turns out a very delicious fish cake with potatoes.
The recipe can be changed by adding a little braised green peas and broccoli to the filling.
Cooking Tips
In order to serve a quality dish, it is recommended to consider several recommendations.
First, you must remember that a delicious kulebyaka is a pie with a juicy filling. Therefore, it is not recommended to fry it strongly. The broth must be added to it with final stirring. The filling may be a little mushy, but it should not spread.
Secondly, when preparing a multilayer cake maker, it is recommended to use the old and proven method. Cover each new filling with a layer of greasy pancakes. This will prevent the layers from mixing and excessive drying out.
Thirdly, it is not recommended to use raw ingredients in the filling. It is necessary to carry out the initial heat treatment of products. This will allow the dough to rise, bake, become light and tender.
Fourth, to keep the finished dish tasty and fresh, it is necessary to store it, covering it with a clean and thick towel.
Fifth, it is recommended to grease a hot kulebyak with a thick layer of butter. Thanks to this technique, the finished dish will have a beautiful lacquer color, and the dough is saturated with creamy aroma. Leave the cake under a thick towel for twenty minutes, then cut into pieces and serve.
Sixthly, puff pastry is often used in the preparation of kulebyak. The dish is delicious. But it cannot be called kulebyaka, because according to the traditional recipe, yeast dough should be used.
Seventhly, in a closed pie, it is necessary to make small holes over the entire surface with a skewer or fork before baking. Through them, excess steam and, accordingly, moisture will come out without deforming the product.
Eighth, in the traditional Russian recipe, much attention was paid to decorating the finished pie. It is recommended to make different shapes on the surface (flowers, braids, leaves, birds, etc.).
Historically, the coulibiaca is a cross between a snack and a "second." Therefore, a hearty pie is served separately, and as a launch, and as bread to borscht, soups, hodgepodge.