• veal pluck without the liver weighing about lbs
  • 1 onion
  • 3–4 eggs
  • greens
  • salt
  • ¼ lb butter
  • pepper
  • separate ingredients for the dough


Boil the veal pluck, including the heart but not the liver, and chop fine. Melt 2 spoons butter in a skillet, add a finely chopped onion, and fry lightly. Add the chopped pluck and fry again, stirring so that the mixture does not burn. Add a little pepper, salt, 3–4 finely chopped hard-boiled eggs, parsley, and dill. Mix and fill the pirog. For a large pirog, a little boiled beef may be added.

For pirozhki make half the stuffing.