Рецепт уральского пирога с рыбой и капустой по воспоминаниям «уходцев»
Ingredients: sour dough for the top and bottom parts, for the filling — fatty fish (catfish, perch, or any fish with substantial amount of meat), onions, cabbage), salt, pepper, bayleaves.
Fish gets cut in pieces and marinated overnight in salt and pepper. Cabbage gets stewed on stovetop with sunflower oil and salt. Onions get chopped.
Sourdough is divided into two pieces and rolled into two sheets. The bigger sheet gets placed on the oiled tray. Cabbage goes on it first, then fish, then onions, then bayleaves. Then the pie gets covered with the top sourdough sheet, smeared with an egg and baked for 40minutes to 1 hour. After baking the pie is smeared with tea and covered with blankets to soften it up. Bon appetite!
