Tag Archives: cooking

Kournik – Russian chicken pie

Hello, dear foodies!

In Russia we really do like pies, to bake and to eat! 🙂 And I’m not an exception. 🙂

Kournik – the festive pie which used to bake for weddings. It was shaped like a dome, interlaid with thin pancakes and stuffed with various fillings: boiled chicken, fried mushrooms, rice, eggs and etc. Nowdays, preparing of the pie is left for weekends. But there is the simplified version of it, which Russian women cook during working-days. 

 Hope this simple and tasty pie can turn into a family favorite!

So, we need

For pastry:

260-300 gr plain flour

150 gr sour cream

150 gr butter

1 egg

pinch of salt

Kournik-1For filling:

2 chicken breasts

2-3 potatoes

1 onion (big one)

a few small cubes of butter

1 egg for brushing

salt and pepper

Mix the flour, pinch of salt, soft butter, sour cream and egg together in a bowl. Then you need to work on a surface – mix together to form a soft pastry.

Shape the pastry into a ball and cover with a towel. Meanwhile, cut the chicken and onion into cubes and grate potatoes.

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Divide the dough into 2 parts, one should be smaller- will be the lid (upper part) for our pie.  On a lightly floured surface, roll out the pastry until it’s roughly the size of the pie dish.

Spread the potatoes in an even layer, season with salt and pepper

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then the chicken with onions, season with salt and pepper

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Then put small cubes of butter over filling (for juiciness).

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Roll the remaining pastry out – to cover the pie.  Pinch the edges to seal.

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Make a small hole in the center of the pie (use your forefinger) and be imaginative-decorate 🙂

Kournik-11Brush all over with beaten egg and bake in the oven for 1 hour (190-200°C or 380-400°F), until golden.

Kournik-12Serve with hot tea or cold milk. Enjoy! 🙂Kournik-13

*I used 28cm baking dish;

**Were used 3 chicken breasts and 2 potatoes;

***And don’t throw pastry’s leftovers! Make a small pie, using leftovers of the pastry and potatoes!

Russian cured salmon

 As I promised the recipe of classic Russian cured salmon. 🙂

We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).

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Combine salt and sugar in a small bowl, mix it with a spoon. 🙂

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Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.

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Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.

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!!! And above all – pour 50ml vodka over the salmon. It will help to cure the salmon.

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Put the lid or plastic wrap on the dish/container and refrigerate.

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Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!

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Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.

Enjoy this marvelous Russian-style salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. 🙂

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