Authentic Russian Kulebyaka Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup warm water
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 envelope active dry yeast
  • 1/2 cup long grain rice
  • 1 cup chicken broth
  • 1 large onion, finely chopped
  • 2 tablespoons vegetable oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 hard-boiled eggs, finely chopped
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons unsalted butter, for brushing
  • Salt and pepper to taste

Steps and instructions

  1. In a large bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
  2. Add the yeast mixture, warm milk, and melted butter to the flour mixture. Stir until the dough starts to come together.
  3. Turn the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1-2 hours, or until doubled in size.
  4. While the dough is rising, cook the rice in chicken broth according to package instructions. Set aside when done.
  5. In a large skillet, heat the vegetable oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
  6. Add the ground beef and pork to the skillet with the onions. Cook until the meat is browned and fully cooked. Remove from heat and let cool slightly.
  7. In a large mixing bowl, combine the cooked meat and onions, cooked rice, chopped hard-boiled eggs, dill, and parsley. Season with salt and pepper to taste.
  8. Preheat the oven to 375 degrees Fahrenheit. Punch down the risen dough and roll it out on a floured surface to about 1/4 inch thickness. Place the filling in the center of the dough, leaving about 2 inches of dough around the edges.
  9. Fold the dough over the filling, pinching the edges to seal. Place the pie seam-side down on a lined baking sheet. Brush the top with melted butter.
  10. Bake in the preheated oven for about 40-45 minutes, or until golden brown. Let the pie cool slightly before serving.

Tools for making

Recipe variations

  • Use a puff pastry crust instead of the homemade dough.
  • Replace all-purpose flour with whole wheat flour for a healthier option.
  • Try a gluten-free flour blend for a gluten-free version.
  • Substitute the ground beef and pork with ground chicken or turkey for a leaner filling.
  • Make a vegetarian version by using a mix of sautéed vegetables and mushrooms as the filling.
  • Add different herbs and spices to the filling, such as thyme, rosemary, or paprika, to give it a unique flavor.
  • Incorporate different types of cheese into the filling, such as feta, cheddar, or mozzarella.
  • Add diced cooked potatoes to the filling for an extra element of heartiness.
  • Experiment with different fillings, such as salmon and spinach or mushroom and leek.
  • For a sweet version, substitute the savory filling with a combination of fruits, such as apples, berries, and cinnamon.

Recipe overview

Kulebyaka is a traditional Russian pie that is packed with layers of meat, rice, hard-boiled eggs, and herbs. It's wrapped in a yeast dough that is soft and slightly sweet. This recipe takes you step-by-step through the process of making this hearty and satisfying dish. From creating the perfect dough to building the delicious filling, this recipe has it all. While it may seem complex, it's actually quite straightforward and definitely worth the effort. The result is a beautifully golden pie that's bursting with flavor and sure to impress. Perfect for a family dinner or a festive gathering, Kulebyaka is a culinary adventure you won't want to miss.

Common questions

  1. Can I use a different type of flour? Yes, you can try using whole wheat flour or a combination of different flours, but it may affect the texture of the dough.
  2. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast. However, you may need to adjust the amount and follow the package instructions for incorporating it into the recipe.
  3. Can I use vegetable broth instead of chicken broth? Yes, you can use vegetable broth as a substitute for chicken broth if you prefer a vegetarian version of the recipe.
  4. Can I use any other meat for the filling? Yes, you can customize the filling by using different ground meats such as chicken, turkey, or lamb. Adjust the cooking time accordingly.
  5. Can I make the dough in advance? Yes, you can prepare the dough ahead of time and refrigerate it overnight. Just make sure to let it come to room temperature before rolling it out.
  6. Can I freeze the Kulebyaka? Yes, you can freeze the baked Kulebyaka. Wrap it tightly in foil or plastic wrap, place it in a freezer-safe bag, and store it for up to 3 months. Thaw in the refrigerator before reheating.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining ingredients and kneading dough.
  • Skillet - A large frying pan for cooking the meat and onions.
  • Baking Sheet - A flat sheet pan for baking the Kulebyaka pie.
  • Rolling Pin - A long cylindrical tool for rolling out the dough.
  • Pastry Brush - A brush used for brushing melted butter on top of the pie.
  • Knife - A sharp knife for chopping onions, dill, parsley, and hard-boiled eggs.
  • Measuring Cups and Spoons - Necessary for accurately measuring ingredients.
  • Greased Bowl - A bowl greased with butter or oil for rising the dough.
  • Towel - A clean kitchen towel for covering the dough while it rises.

Origin stories

Kulebyaka, a majestic Russian pie also known as Coulibiac in French cuisine, has an intriguing history that takes us back to early Russia. This grand dish, graced with layers of meat, fish, or vegetables separated by thin pancakes to keep the flavors distinct, was initially a staple of Russia’s Lenten feasting. A symbol of opulence and grandeur during the tsarist era, it was even mentioned in literary classics penned by Gogol and Chekhov, further testifying to its cultural significance. It is said that a proper Kulebyaka should have at least seven layers, a number that holds mystical connotations in Russian folklore. Over time, the French, under the influence of Russian émigrés, adopted this culinary wonder, simplifying it into a version more familiar in the West today, often made with salmon, rice, mushrooms, and puff pastry. But whether in its humblest form or grandest version, Kulebyaka carries within its layers the very essence of Russian history and tradition, a true gastronomic testament to its rich past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.