Pirog, the Glossary
Pirog (a; пиріг pyrih, pl. pyrohy пироги; піро́г; pirog; pīrāgs, pl. pīrāgi; pyragas, pl. pyragai; piirakka; pirog) is a baked case of dough with either sweet or savory filling.[1]
Table of Contents
66 relations: Apple, Baker's yeast, Banquet, Börek, Berry, Bierock, Borscht, Bread, Broth, Buckwheat, Bun, Central Europe, Charlotte (cake), Comfort food, Consommé, Cottage cheese, Coulibiac, Diminutive, Dough, Eastern Europe, Eastern European cuisine, Festival, Flaky pastry, Groat (grain), Karelia, Karelian pasty, Kasha, Khachapuri, Knish, Kolach (bread), Kolach (cake), Komi cuisine, Kurnik (pirog), List of Russian dishes, Max Vasmer, Naukova Dumka, Nut roll, Pastry, Pasty, Pelmeni, Pie, Pierogi, Pirozhki, Plum, Polish cuisine, Poppy seed, Poppy seed roll, Proto-Slavic language, Puff pastry, Rasstegai, ... Expand index (16 more) »
- Belarusian cuisine
- Belarusian desserts
- Russian desserts
- Swedish pastries
Apple
An apple is a round, edible fruit produced by an apple tree (''Malus spp.'', among them the domestic or orchard apple; Malus domestica).
See Pirog and Apple
Baker's yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol.
Banquet
A banquet is a formal large meal where a number of people consume food together.
Börek
Börek or burek is a family of pastries or pies found in the Balkans, Turkey, Armenia, Levant, Northern Africa and Central Asia. Pirog and Börek are Belarusian cuisine, Russian cuisine, savoury pies and Ukrainian cuisine.
See Pirog and Börek
Berry
A berry is a small, pulpy, and often edible fruit.
See Pirog and Berry
Bierock
Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Russia. Pirog and Bierock are Russian cuisine.
Borscht
Borscht is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. Pirog and Borscht are Belarusian cuisine and Ukrainian cuisine.
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.
See Pirog and Bread
Broth
Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.
See Pirog and Broth
Buckwheat
Buckwheat (Fagopyrum esculentum) or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop.
Bun
A bun is a type of bread roll, typically filled with savory fillings (for example hamburger).
See Pirog and Bun
Central Europe
Central Europe is a geographical region of Europe between Eastern, Southern, Western and Northern Europe.
Charlotte (cake)
A charlotte is a type of bread pudding that can be served hot or cold. Pirog and charlotte (cake) are Russian desserts.
See Pirog and Charlotte (cake)
Comfort food
Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking.
Consommé
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
Cottage cheese
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk.
Coulibiac
A coulibiac (kulebyaka) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. Pirog and coulibiac are Russian cuisine and savoury pies.
Diminutive
A diminutive is a word obtained by modifying a root word to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment, and sometimes to derogatorily belittle something or someone.
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops.
See Pirog and Dough
Eastern Europe
Eastern Europe is a subregion of the European continent.
Eastern European cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
See Pirog and Eastern European cuisine
Festival
A festival is an event celebrated by a community and centering on some characteristic aspect or aspects of that community and its religion or cultures.
Flaky pastry
Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and thin unleavened pastry that is similar to, but distinct from, puff pastry.
Groat (grain)
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley.
Karelia
Karelia (Karelian and Karjala; Kareliya, historically Коре́ла, Korela; Karelen) is an area in Northern Europe of historical significance for Russia (including the Soviet era), Finland, and Sweden.
Karelian pasty
Karelian pasties, Karelian pies or Karelian pirogs (kalittoja, singular; Olonets Karelian:; karjalanpiirakat, singular; or karelska piroger) are traditional Finnish pasties or pirogs originating from the region of Karelia. Pirog and Karelian pasty are Russian cuisine and savoury pies.
Kasha
In English, kasha usually refers to the pseudocereal buckwheat or its culinary preparations. Pirog and kasha are Belarusian cuisine, Russian cuisine and Ukrainian cuisine.
See Pirog and Kasha
Khachapuri
Khachapuri (ხაჭაპური from 'curd' + პური 'bread') is a traditional Georgian dish of cheese-filled bread. Pirog and Khachapuri are Russian cuisine and savoury pies.
Knish
A knish or is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. Pirog and knish are savoury pies.
See Pirog and Knish
Kolach (bread)
Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various special occasions – particularly wedding celebrations, Christmas, Easter, and Dożynki. Pirog and Kolach (bread) are Russian cuisine.
Kolach (cake)
A kolach, from the Czech and Slovak koláč (plural koláče, diminutive koláčky, meaning "cake/pie"), is a type of sweet pastry that holds a portion of fruit surrounded by puffy yeast dough.
Komi cuisine
Komi cuisine consists of the cuisine of the Komi Republic and the Komi peoples, and is characterized by the rich use of local foods. Pirog and Komi cuisine are Russian cuisine.
Kurnik (pirog)
Kurnik (курник; "chicken pirog"), also known as wedding pirog or tsar pirog, is a dome-shaped savoury Russian pirog (loosely, a pie) usually filled with chicken or turkey, eggs, onions, kasha or rice, and other optional components. Pirog and Kurnik (pirog) are savoury pies.
List of Russian dishes
This is a list of notable dishes found in Russian cuisine. Pirog and list of Russian dishes are Russian cuisine.
See Pirog and List of Russian dishes
Max Vasmer
Max Julius Friedrich Vasmer (Maksimilian Romanovich Fasmer; 28 February 1886 – 30 November 1962) was a Russian and German linguist.
Naukova Dumka
Naukova Dumka (Наукова Думка — literally "scientific thought") is a publishing house in Kyiv, Ukraine.
Nut roll
A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. Pirog and nut roll are Russian desserts.
Pastry
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them.
See Pirog and Pastry
Pasty
A pasty is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. Pirog and pasty are savoury pies.
See Pirog and Pasty
Pelmeni
Pelmeni (пельмени—plural,; pelmen, пельмень—singular) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. Pirog and pelmeni are Russian cuisine.
Pie
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients.
See Pirog and Pie
Pierogi
Pierogi are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. Pirog and Pierogi are Belarusian cuisine, Russian cuisine and Ukrainian cuisine.
Pirozhki
Pirozhki (p) are Eastern European baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirog and Pirozhki are Russian cuisine, Russian desserts and savoury pies.
Plum
A plum is a fruit of some species in ''Prunus'' subg. ''Prunus''. Dried plums are often called prunes, though in the United States they may be labeled as 'dried plums', especially during the 21st century.
See Pirog and Plum
Polish cuisine
Polish cuisine (kuchnia polska) is a style of food preparation originating in and widely popular in Poland.
Poppy seed
Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum).
Poppy seed roll
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a sweet roll) with a dense, rich, bittersweet filling of poppy seed.
Proto-Slavic language
Proto-Slavic (abbreviated PSl., PS.; also called Common Slavic or Common Slavonic) is the unattested, reconstructed proto-language of all Slavic languages.
See Pirog and Proto-Slavic language
Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).
Rasstegai
Rasstegai (расстегай) is a type of Russian pirog with a hole in the top. Pirog and Rasstegai are Russian cuisine.
Runza
A runza (also called a bierock, krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings.
See Pirog and Runza
Russian cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Russian North
The Russian North (Русский Север) is an ethnocultural region situated in the northwestern part of Russia.
Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
See Pirog and Rye
Savella Stechishin
Savella Stechishin,, née Wawryniuk (August 19, 1903 – April 22, 2002), was a Ukrainian-Canadian home economist and writer, recipient of the Order of Canada.
See Pirog and Savella Stechishin
Shortcrust pastry
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan.
See Pirog and Shortcrust pastry
Siberia
Siberia (Sibir') is an extensive geographical region comprising all of North Asia, from the Ural Mountains in the west to the Pacific Ocean in the east.
Tsar
Tsar (also spelled czar, tzar, or csar; tsar; tsar'; car) is a title historically used by Slavic monarchs.
See Pirog and Tsar
Tvorog
Tvorog (tvaroh twaróg творог varškė) is a European, non-liquid, white fermented milk product, traditional for Eastern, Northern and (less often) Central Europe, obtained by fermenting milk with subsequent whey removal.
See Pirog and Tvorog
Udmurt cuisine
Udmurt cuisine consists of the cuisine of Udmurtia and the Udmurt people, and is characterized by the rich use of local foods. Pirog and Udmurt cuisine are Russian cuisine.
Ukrainian cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries.
See Pirog and Ukrainian cuisine
Ural (region)
Ural (Урал) is a geographical region located around the Ural Mountains, between the East European and West Siberian plains.
Vatrushka
Vatrushka is an Eastern European pastry (pirog) formed as a ring of dough with traditional white cheese Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. Pirog and Vatrushka are Belarusian desserts.
West Slavs
The West Slavs are Slavic peoples who speak the West Slavic languages.
Wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption.
William Pokhlyobkin
William Vasilyevich Pokhlyobkin (August 20, 1923 – April 15 (burial date), 2000; Ви́льям Васи́льевич Похлёбкин, Viliyam Vasilievich Pokhlyobkin) was a Soviet and Russian historian specializing in Scandinavian studies, heraldry, the diplomacy and international relations of Russia.
See Pirog and William Pokhlyobkin
See also
Belarusian cuisine
- Börek
- Baked milk
- Belarusian cuisine
- Bigos
- Blini
- Borscht
- Bublik
- Cabbage roll
- Chrain
- Kalduny
- Kasha
- Kaszanka
- Kishka (food)
- Kopytka
- Korovai
- Lazanki
- Oladyi
- Open sandwich
- Pierogi
- Pig slaughter
- Pirog
- Podlaskie cuisine
- Potato babka
- Potato pancake
- Ryazhenka
- Shashlik
- Sorrel soup
- Sour cereal soup
- Sushki
- Turkish delight
- Twelve-dish Christmas Eve supper
- Uszka
- Zakuski
- Zrazy
Belarusian desserts
Russian desserts
- Angel wings
- Blini
- Chak-Chak
- Charlotte (cake)
- Chocolate-covered prune
- Curd snack
- Guryev porridge
- Kefir
- Kissel
- Kogel mogel
- Kulich
- Leningradsky cake
- List of Russian desserts
- Medovik
- Nut roll
- Paskha
- Pastila
- Pirog
- Pirozhki
- Plombir
- Pryanik
- Ptasie mleczko
- Spoon sweets
- Sushki
- Syrniki
- Torpedo dessert
- Tula pryanik
- Varenye
- Vyazma pryanik
- Zefir (food)
Swedish pastries
- Apple pie
- Bakelse-Jeanna
- Butterkaka
- Cinnamon roll
- Fläskpannkaka
- Gustavus Adolphus pastry
- Klenät
- Krokan
- Mandelkubb
- Mille-feuille
- Pirog
- Punsch-roll
- Semla
- Semmelwrap
- Vanilla hearts
References
[1] https://en.wikipedia.org/wiki/Pirog
Also known as Pyrih, Pyrog.
, Runza, Russian cuisine, Russian North, Rye, Savella Stechishin, Shortcrust pastry, Siberia, Tsar, Tvorog, Udmurt cuisine, Ukrainian cuisine, Ural (region), Vatrushka, West Slavs, Wheat flour, William Pokhlyobkin.