Pirog Explained

Pirog should not be confused with Pierogi.

Pirog
Alternate Name:	Pirogi
Region:	Eastern Europe

Pirog (Russian: пиро́г|p=pʲɪˈrok|a=Ru-пирог.ogg|links=yes; Ukrainian: пиріг pyrih, pl. pyrohy пироги; Belarusian: піро́г; Northern Sami: pirog; Latvian: pīrāgs, pl. pīrāgi; Lithuanian: pyragas, pl. pyragai; Finnish: piirakka; Swedish: pirog) is a baked case of dough with either sweet or savory filling.^{[1] [2]} The dish is common in Eastern European cuisines.

The name is derived from the ancient Proto-Slavic word pir, meaning "banquet" or "festivity".^{[3] [4] [5]} The Russian plural, pirogi (with the stress on the last syllable), should not be confused with pierogi (stress on "ro" in Polish and English) in Polish cuisine, which are dumplings similar to Russian pelmeni or Ukrainian varenyky.

Shape

Pirogi come in different shapes and forms: they are often oblong with tapering ends, but can also be circular or rectangular.^[6] They can be closed or open-faced with no crust on top.^[6]

Dough

Pirogi are usually made from yeast-raised dough,^[6] which distinguishes them from pies and pastries common in other cuisines. In former times, the dough for Russian pirogi was made predominantly of rye flour. Later it was mixed with wheat flour. Nowadays, mainly wheat flour is used.

There are also variants made from shortcrust, flaky or puff pastry. In East-Slavic languages, pirog is a generic term which denotes virtually any kind of pie, pastry, or cake. Тhus, Karelian pastry (known as Karelian pirog in Russian), Jewish knish or charlotte cake are considered types of pirog in Eastern Europe.

Filling

The filling for pirogi may be sweet and contain tvorog or cottage cheese, fruits like apples, plums or various berries, as well as honey, nuts or poppy seeds. Savory versions may consist of meat, fish, mushrooms, cabbage, rice, buckwheat groats, or potato. In Ukrainian and Russian cuisines, pirogi (as well as their smaller versions called pirozhki) with a savory filling are traditionally served as an accompaniment with clear borscht, broth, or consommé.

Types

Certain types of pirog are known by different names:

• Coulibiac, a middle-size Russian pirog of oblong shape with a complex filling;^[7]
• Kurnik ("chicken pirog"), also known as wedding pirog or tsar pirog, a dome-shaped savory Russian pirog, usually filled with chicken, eggs, onions, kasha or rice, and other optional components;^{[8] [9]}
• Poppy seed roll and nut roll, popular throughout Central and Eastern Europe, are considered types of pirog in Eastern Europe;
• Pirozhki (Russian diminutive, literally "small pirogi") or pyrizhky (Ukrainian), individual-sized buns that can be eaten with one hand;
• Rasstegai ("unbuttoned pirog"), a type of Russian pirog with a hole in the top;^[10]
• Shanga, a small or medium-size open-faced circular savory pirog endemic to and widespread in Ural and Siberia;^[11] "Shanga is a bakery product made of unleavened or yeast, wheat, rye or rye-wheat dough. The dish is of Finno-Ugric origin, spread from Karelia to the Ob, including the Russian North. It is part of the national cuisines: Komi cuisine, Mari cuisine, North Russian cuisine, Udmurt cuisine."
• Vatrushka, a small sweet pirog, popular in all Eastern Slavic cuisines, formed as a ring of dough with quark in the middle.^{[12] [13]}

Similar West Slavic pastries, such as Czech and Slovak Kolach, and Polish Kołacz, usually have sweet fillings.

See also

• Burek
• Bierock or runza
• Cornish Pasty
• List of Russian dishes
• Khachapuri
• Comfort food

Notes and References

1. Darra Goldstein. A Taste of Russia: A Cookbook of Russian Hospitality, "Russian pies", p.54. Russian Information Service, 1999,
2. Вильям Похлебкин. Кулинарный словарь, Пироги. Москва: Центрполиграф, 2007, (William Pokhlyobkin. The Culinary Dictionary, "Pirogi". Moscow: Centrpoligraph, 2007; in Russian)
3. Вильям Похлебкин. Большая энциклопедия кулинарного искусства, Пироги русские. Москва: Центрполиграф, 2010, (William Pokhlyobkin. The Great Encyclopedia of Culinary Art, "Russian pirogi". Moscow: Centrpoligraph, 2010; in Russian)
4. [Max Vasmer]
5. Etymological dictionary of Ukrainian language (2003), vol 4. (in Ukrainian), Naukova Dumka, Kiev. (4)
6. [Savella Stechishin|Stechishin, S.]
7. Book: Madison Books. Andrews McMeel Publishing. 1,001 Foods to Die For. 8 February 2011. 1 November 2007. Andrews McMeel Publishing. 978-0-7407-7043-2. 280.
8. Вильям Похлебкин. Кулинарный словарь, Курник. Москва: Центрполиграф, 2007, (William Pokhlyobkin. The Culinary Dictionary, "Kurnik". Moscow: Centrpoligraph, 2007)
9. Леонид Зданович. Кулинарный словарь, Курник. Москва: Вече, 2001, (Leonid Zdanovich. Culinary dictionary, "Kurnik". Moscow: Veche, 2001; in Russian)
10. Леонид Зданович. Кулинарный словарь, Расстегай. Москва: Вече, 2001, (Leonid Zdanovich. Culinary dictionary, "Rasstegai". Moscow: Veche, 2001; in Russian)
11. [Max Vasmer]
12. Book: Home Cooking From Russia: A Collection of Traditional, Yet Contemporary Recipes . Authorhouse . 2011 . 94 . 9781467041362 . Ekaterina and Lludmila Bylinka .
13. Леонид Зданович. Кулинарный словарь, Ватрушка. Москва: Вече, 2001, (Leonid Zdanovich. Culinary dictionary, "Vatrushka". Moscow: Veche, 2001; in Russian)