Piroshki

No matter how filling or light the soup, Russians, Poles, Ukrainians, and many others from Central and Eastern European countries make savory turnovers to serve with it. There are as many names as countries; piroshki may be the best known. I have often tried to find a strict correlation between name—pirogen, for example—and dough or filling, to no avail. All of the turnovers, except those made with puff pastry, can be fried or baked. Some doughs are yeast-raised; I prefer them. I also give