Pirog with Vizigá, Fish and Sago
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan white sago
- funt vizigá (dried sturgeon spinal cord)
- funt butter
- eggs
- funt Atlantic salmon (semga)
- dill
- salt and pepper
Instructions
- Prepare as in the general vizigá-pirog note, using sago; serve with butter on the side.