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From every little thing – a hungry pie

The etymology of the word “pie” is ambiguous. Some scientists believe that it came from the Old Slavonic “feast”. According to others, the word was formed from the old Russian “wheatgrass”, “wheatgrass”, which means “spelled” – one of the varieties of wheat. Some believe that it is a derivative of “prati” – “beat”, “pound”. There are a few more assumptions. Common to all these hypotheses is that all the alleged “parents” in one way or another relate either to the product from which this dish is prepared, or to the method of its preparation, or is dedicated to celebrations.

According to the “Big Explanatory Dictionary” D.N. Ushakova pie – “food – bread cookies, pre. from pastry with some filling. ” There is an opinion that in Russia this dish appeared on the tables of our ancestors only on holidays. So you can think of if you associate its name with the word “feast”. But if you take the word “pyro” or “prati” as the basis, then the pie turns into just a dish that is made from wheat and during cooking you need to grind a lot of things. This is a kind of pizza counterpart. Although not so simple.

The ancient Slavs often used peculiar pots made of dough. They baked food, ate from them and then they ate. It is possible that pies have come into fashion ever since. Of course, they changed over time, but their essence remained the same – the filling, baked or fried in dough. Very satisfying and comfortable.

In Russia, families of any income prepared this dish. Only flour and filling were different. It is believed that wheat flour was available only to the rich. But even middle-income peasants allowed themselves dishes from it, not only on holidays, but also in cases when guests came or when it was possible to eat a meal. Only very poor families ate white flour pies only a few times a year on major holidays.
Types of Pies
It is believed that the oldest pies were tall cylinders. Since they played the role of baking dishes, they did not eat the crust. There is still a recipe for boiled pork, which is baked in a dough. The dough is made specially very cool so that all the meat juice remains inside. Boiled pork is very tasty, but baked dough is often inedible due to excessive stiffness.

Antiquities include the so-called “bread” pies. They were quite high and were made from steep dough, in which the filling was baked, reminiscent of a thick soup or meat stew. The name itself speaks of how this dish was eaten.

It is especially worth talking about the “tsar” of Russian pies – the kurnik. Usually it was served at the celebrations as the main course. Wedding chickens were especially beautiful and large, because they were associated with the well-being and wealth that awaited the newlyweds. According to one theory, its name comes from the word “chicken”, according to another – from “chicken”, because its shape resembled the temporary buildings in which the Cossacks lived. A kurnik was being prepared from different dough and different fillings. But it must be present in it chicken, boiled egg, fried onions and porridge (preferably buckwheat). Each layer is shifted by pancakes – this is another “highlight” of this dish.

Varieties of fish pies were very popular. These include pies that are specially prepared open from above, so that you can then spread the caviar there. In the kulebyak, too, the main filling was pre-cooked fish.

Cakes are also a kind of cakes, only reduced several times. The principle of their preparation is the same as that of their “big” brother. The peasants took them with them when they left home all day.

Pies have been and remain a very popular dish due to their variety and excellent ability to saturate the body.

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