Bonnie Beck Recipe

Kulebiaka- Russia

By Bonnie Beck sailboat


It's traditionally cooked w/ Salmon or Cabbage.

It's wonderful old world recipe.

This takes time, but what a beautful delicious presentation it makes.

I have no idea where I got the recipe. Maybe from one of my Russian Aunts or maybe from a Russian cookbook.

It's a long & challenging recipe, don't be disheartened.

Once you have master it, you're a Chef.

Take time to read through it and assemble all needed.

I found a picture on the net, pinched it. It's not exactly the way mine looks. I braid my edges & decorate with more with leaves. Mine is longer.


Recipe Rating:
 2 Ratings
Serves:
12
Cook Time:

Ingredients

pastry
1 c
organice all purpose flour. chilled
1/2 lb
raw organic unsalted butter, frozen, cut into bits
Find more recipes at goboldwithbutter.com
6 Tbsp
frozen shortening, cut into bits (they used lard, but i never use it)
1 tsp
sea salt or fine kosher salt
10-12 Tbsp
ice water or very cold whole organic milk
SALMON FILLING
2 c
dry white wine
1 c
coarsely chopped organic onion and 1 cup coarsely chopped organic carrots.
1/2 c
coarsely chopped organic celery
10
peppercorns, tricolored or just black
4 1/2 tsp
sea salt or fine kosher salt
2 1/2 lb
wild catch sockey filet salmon in one or two large pieces
8 Tbsp
organic raw unsalted butter
Find more recipes at goboldwithbutter.com
1/2 lb
mushrooms. thinly sliced
3 Tbsp
freshly squeeze organic lemon juice
freshly ground mixture of pepper or black pepper
3 c
finely chopped organic onions
1/2 c
long rain organic rice, uncooked, organic jasmine in my favorite
1 c
organic chicken stock
1/2 c
finely chopped fresh organic dill
3
ex large organic eggs, hard boiled and finely chopped
CABBAGE FILLING
3 lb
organic cabbage, cored and shredded coarsely
4 Tbsp
raw organic butter
Find more recipes at goboldwithbutter.com
2
large organic onions, coarsely chopped
4
ex large organic eggs, hard boiled and finely chopped
1/4 c
organic finely chopped dill
2 Tbsp
organic parsely, fineely chopped
1 Tbsp
sea salt or fine kosher salt
1/2 tsp
organic sugar
fresh ground mixtue peppers, or just black pepper
2 Tbsp
raw organic butter, softened
Find more recipes at goboldwithbutter.com
1
egg yolk mixed with 1 tlb. cream
1 Tbsp
raw organic butter, melted
Find more recipes at goboldwithbutter.com
1 c
raw organic butter, hot hot hot . but not brown or sour cream
DILL SAUCE
2 tsp
finely chopped organic fresh dill
4 Tbsp
raw organic butter
Find more recipes at goboldwithbutter.com
1 c
dry white wine
1
freshly grated organic lemon peel
freshly ground mixture of pepper or black pepper
1 c
cream
organic all purpose flour
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Directions Step-By-Step

1
Kulebiaba meaning retangular pie. This is considered the King of Pies.


DOUGH:

Chill a large bowl.
2
Combine the butter, shortening, salt and flour.
3
With a pastry cutter, cut the hutter and shortening in till it resembles coarse meal.
4
Add 10 Tbls. of ice water or milk all at once. Mix. If it's still crumbly add a litte more ice water or milk till it forms a ball.
5
Divide dough in half, dust each piece with a LITTLE flour. Wrap separately in plastic or waxpaper.

Refrigerate 3 hours until firm.
6
FOR THE SALMON FILLING:
7
Combine 3 quarts water, the wine, the onion, celery, carrots, peppercorns, 3 tablespoons salt, in stainless steel pot. Bring to boil over high heat, then lower the salmon in and reduce heat to low. Simmer 8 to 10 minutes until fish is firm to touch. With a slotted spatual, transfer to large bowl. Gently remove any skin or bones that may have been left of the fillets. Separate the fish into small flakes with a fork. Set the bowl aside.
8
In a large skillet, melt 2 Tbl. butter on high heat. Add the mushrooms, turn down heat and cook until soft.

Place them in a bowl and toss with lemon juice, a bit of ground pepper and 1/4 tsp. salt.
9
In the same skillet melt 1 tsp. butter on high heat. Add the onion, holding aside 1 Tbl. of onion. Cook onion on lower heat until they are done, but not brown. Stir in 1 tsp. salt and 1/4 teaspoon pepper. Scrap into bowl with mushroom.
10
Melt 2 Tbl. butter in skillet on high heat and add remaining tablespoon of onion and turn down the heat. Cook until soft.
11
Add the rice to the skillet that has the tablespoon of onions. Cook the rice for 2 to 3 minutes. Stirring to coat each grain of rice with the butter.
12
Pour in the Chicken stock and bring to boil. Turn down the heat and cover. Cook rice until rice is tender and fluffy.
13
Turn off the heat and stir in the dill.
14
Add the cooked rice with the dill, onion, mushrooms and chopped eggs into the bowl with salmon. Toss lightly, but throughly evenly distribute everything.

Taste to see if you want more seasoning. Set aside to cool.
15
FOR THE CABBAGE FILLING:
16
Cook the cabbage in a pot of boiling water with salt. About 5 mintues. Drain the cabbage in a collander. Set aside.
17
Melt butter on high heat and add the chopped onions. Reduce heat and cook until soft and lightly browned. Add some of the cabbage juice.
18
Add the cabbage and cover. Simmer over low heat until until the cabbage is tender. 30 to 40 mintues.

Turn up the heat and boil until most of the liquid has evaporated.
19
Drain the cabbage. Combine the eggs, dill, salt, sugar, and pepper. Taste if it needs more salt or pepper or dill add it. Set aside to cool.
20
Butter a large cookie sheet into a long retangle
21
Place the filling of your choice lenghtwise on the dough about the a little less then the size of the sheet, leaving 1" of pasty on all sides. Brush the edges with egg yolk and cream mixture.
22
Roll second dough to the a little larger. Roll on to the rolling pin and roll over the filling as a top. Make a small round hole opening which will be the center of your flower.

Press the edges together and crimp. Cut away any extra dough. Coat the whole dough surface with the eggs and cream wash.
23
Roll out the extra dough and cut like slender leaves.
Roll small balls of dough.
Roll long stems.
Make a flower in the center of the dough with the leaves. Add stems and leaves. Add the little round balls of dough to make them look like berries. Brush with egg and cream wash.

Roll with your hands, but not stretching the dough into long twists. Brush edges with egg and cream wash. Add the twists to the edges. Brush all the edges with egg and cream. Refrig. 20 mintues.
24
Melt 1 tablespoon butter and pour into hole.
25
Bake in preheated oven 400*. Bake in center oven for 1 hour or until golden brown.
26
Serve with Dill sauce make out of dry white wine, butter, lemon, and pepper, reduce and the add chopped dill. Cool. Add cream a tad of flour or cornstarch to thicken. Heat and serve.

About this Recipe

Course/Dish: Fish, Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #salmon, #cabbage, #pastry
  • Comments

  • 1-5 of 22
  • user
    Bonnie Beck sailboat - Oct 2, 2012
    Bonnie Beck [sailboat] has shared this recipe with discussion group:
    European cooking
  • user
    Sandy Mika mikasldy - Oct 2, 2012
    Do you think canned salmon would work with this?
  • user
    Bonnie Beck sailboat - Oct 2, 2012
    Sandy..don't know why it shouldn't. Except it might be have a little different flavor and texture. But I think it would be fine. That would be lot of cans..
  • user
    Peggy Peters Pegpeters - Oct 2, 2012
    Bonnie Do you fill this pastry with both fillings, Salmon & Cabbage or either or? This sound so good I want to try this very soon. If you do put both fillings in, this indeed would be huge!
  • user
    Bonnie Beck sailboat - Oct 2, 2012
    Paggy...either of them. But not both. I gave two choices of filling. It is good..and it's really pretty to serve. Don't forget to make the sauce.

    2 tsp finely chopped organic fresh dill
    4 Tbsp raw organic butter
    1 c dry white wine
    1 freshly grated organic lemon peel
    freshly ground mixture of pepper or black pepper
    1 c cream
    organic all purpose flour

    Add the wine, lemon, butter, reduce. Cool slightly and add the cream with a little flour or cornstarch to thicken. Add the pepper to taste and the fresh dill.