So these pies were good, for those who ask me - the dough is tender, fluffy and tender, but not dry. The cabbage filling is contemporary and it is the right complement to the dough texture. You can make the filling with fresh cabbage, which you stew, or you may combine it with some sauerkraut. I added some chopped sauerkraut to the fresh cabbage and the end result was a success.Beat the eggs. "Cherry"...
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So these pies were good, for those who ask me - the dough is tender, fluffy and tender, but not dry. The cabbage filling is contemporary and it is the right complement to the dough texture. You can make the filling with fresh cabbage, which you stew, or you may combine it with some sauerkraut. I added some chopped sauerkraut to the fresh cabbage and the end result was a success.Beat the eggs. "Cherry"...
Do you know that Ossetian pies appeared already within the XII-XIV centuries? Not? Don't worry, now we will inform you every little thing.The history of the origin of the Ossetian pie in terms of logic.Truly the cooking methodology, the type has a logical rationalization.The history of Ossetian pies begins with the start of the Tatar-Mongol procession - it was within the XII-XIV centuries - Alans,...