Pirog with Sauerkraut and Fish
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan sauerkraut
- funt butter (or lenten oil)
- onion
- funt salt fish (salmon, Atlantic salmon, sturgeon, etc.)
- plain and English pepper (allspice)
Instructions
- Wring and scald the sauerkraut; drain.
- Fry onion in butter, add kraut and pepper, and stew soft, moistening with broth.
- Slice, bone and lightly fry the salt fish.
- Layer kraut and fish on dough, cover, and bake.