Egg + Cabbage Pirozhki

matt — Wed, 03 Dec 2008 15:47:10 +0000

Not to be confused with the closely related Slavic Pirogis, Russian Pirozhkis have more in common with English pastys. Pirozhkis are generally made with leaven bread and are either baked or fried. They tend to be about half the size of a standard pasty. Pirogis (from my little knowledge) tend to be more like dumplings, made with unleaven pastry and typically boiled or fried.

I’ve tried a couple of times in the past to make Pirozhki but I’ve never been pleased with the result – either the filling or the pastry wasn’t right. Given another surplus of cabbage from our veg box and a new recipe for them in the Bread Matters book, I tried it again, this time with tasty results.

Lovely Cabbage Soup

belle — Fri, 21 Nov 2008 21:53:39 +0000

I was so excited this week when we got our first proper cabbage of the season, winter is truly here when the January Kings start appearing, so I had a good look around for a recipe to do it justice and lovingly ripped this off from another food blog. I thought it was worth sharing with you all because it is possibly the nicest soup I have made this year so far. I knew I could never take a picture as good as hers, so I just took a quick snap of the composite ingredients (actually, my completed didn’t look that good in reality, how do these people make their food look like that?).

Its a proper warming, hearty soup that’s more like a main meal, especiaclly if you stuff it full of additional veg like I did. Its also incredibly quick to make, and it doesn’t seem to matter if you forget about it while you sit watching Top Gear like I did.

What I Ate Today » Cabbage

Egg + Cabbage Pirozhki

Lovely Cabbage Soup