Carrot Pirog
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt carrots
- funt butter
- hard-boiled eggs
- salt
- batch dough
Instructions
- Boil, peel and finely chop the carrots; mix with butter and optionally fry lightly.
- Cool, add chopped eggs and salt; fill and bake in the chosen dough.