Pirog with Mushrooms and Vizigá
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt vizigá (dried sturgeon spinal cord)
- stakan rice
- dried mushrooms
- onion
- carrot / parsley / celery / leek
- grains English pepper (allspice)
- cloves
- funt butter
- large eggs
- fat broth
- salt
Instructions
- Soak, boil and chop the vizigá; boil rice with aromatics; boil and chop dried mushrooms.
- Combine vizigá, rice and mushrooms (discard whole roots/spices).
- Fry onion, add the mixture, season, moisten with broth, and fill the pirog. Lenten version uses vegetable oil.