Ingredients

For the dough

  • 1¼–1½ glasses water or milk together with yeast
  • 2–3 eggs
  • ½ lb butter
  • salt
  • 1½–2 lbs flour
  • 1 egg
  • 2 rusks

For the stuffing

  • ⅛–¼ lb sturgeon marrow
  • 3–4 eggs
  • (½-¾ glass rice)
  • 1½–2 lbs fish
  • dill
  • parsley
  • 1 parsley root
  • 1 onion
  • ¼ lb butter
  • about 3–4 black peppercorns
  • salt

Method

Boil the sturgeon marrow as indicated in the Remarks, finely chop, and add salt, black pepper, 2–4 chopped hard-boiled eggs, and rice boiled in water with 1 onion, 1 parsley root and 1 spoon butter (cf. Remarks). Add 1 spoon rich bouillon, parsley, and dill, mix everything together, and spread ¾ of this stuffing on the rolled out dough. Top with very thin slices of boned and lightly salted pike, zander, bream, salmon (lososina or semga), sturgeon, or whitefish. Sprinkle on a little finely chopped allspice, cover with the remaining stuffing, and then the dough. Let the pirog rise, paint with egg, and bake in the oven for 1 hour.

Serve additional butter separately with the pirog.

Similar pirogs may be made with: (1) sturgeon marrow, eggs, and fish ( lb sturgeon marrow, 2 lbs fish, 2–3 eggs); (2) sturgeon marrow, rice, and eggs (½ lb rice, ¼ lb sturgeon marrow, 2–3 eggs); (3) rice and eggs (1 lb rice, ¼ lb butter, 3–4 eggs, greens).

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