Pies

Russian pies, pirogi, play a prominent role. They originated in ancient times and seem to have escaped foreign influences. At first they were eaten only as holiday fare, but gradually their popularity increased because of their versatility. Pirogi can comprise a whole Russian meal; they can also be easily carried about to be eaten away from home. Traditionally pies were eaten after a fish course, but nowadays they are more commonly served after the soup or main course.

The dough used for Russian pies is sour and always contains yeast. Sour cream, beer or buttermilk can be used. The other ingredients vary; they include milk, all types of fat (vegetable oil, butter, beef dripping) and eggs. The fat usually relates to the type of filling used: thus pies with a vegetable or fish filling should be made with vegetable oil; for those with meat use beef fat; and those with poultry fillings are made with melted butter.