Pirog with Vizigá, Fish and Semolina
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt vizigá (dried sturgeon spinal cord)
- stakan semolina (manna groats)
- funt fresh Finnish butter
- funt fish
- eggs, hard-boiled
- greens (dill/parsley)
- salt
Instructions
- Boil butter, stir in semolina, take off heat, mix with boiled chopped vizigá, salt, chopped eggs and greens.
- Layer half the filling, then fish, then filling on rolled dough; cover and bake per the note.