Baking

Pie with mushrooms for borscht

Pie with mushrooms for borscht – an easy-to-prepare cake made from simple ingredients. Mushroom layer (champignons and dried forest mushrooms), between two layers of delicious, light yeast dough. An ideal addition to borscht.

Mushroom pie for borscht – ingredients

  • For the dough:
  • Flour – 2 cups.
  • Yeast – 25 g.
  • Milk – 2 tbsp.
  • Sugar – 1 pinch.
  • Sour cream – ½ cup.
  • Eggs – 2 pieces.
  • Salt – 1/3 tsp.
  • Oil – ¼ cup.
  • For the filling:
  • Mushrooms – 1 kg.
  • Dried mushrooms – 20 g.
  • Onion – 1 piece.
  • Oil.
  • Salt pepper.

An interesting video on the topic – How to make chocolate sprinkles:

Mushroom pie for borscht – recipe

Soak dried mushrooms in cold water for several hours, then cook them in the same water.

Finely chop the mushrooms or grind them in a meat grinder. Put on a heated pan with a few spoons of oil, fry until the liquid evaporates completely.

In another pan, fry finely chopped onions until golden brown, add finely chopped dried mushrooms (already boiled). Mix with fried mushrooms, salt and pepper to taste. Leave to cool.

Rub the yeast with warm milk and sugar.

Beat sour cream with eggs, add flour, salt, oil, diluted yeast, and knead the dough. Cover with a towel and put in a warm place for an hour. The dough should double in volume.

Divide the finished dough in half, roll out each part according to the size of the mold (20×30). Grease the mold with oil and sprinkle with breadcrumbs. We put one piece of dough in the form, put the filling on top, level it, cover with the second piece of dough. Cover the form with a towel and put it in a warm place for an hour.

Grease the top of the pie with milk, put it in an oven heated to 180 degrees, bake for 45-50 minutes.

Let the cake cool completely, cut into pieces, and serve with borscht.

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