When I was 10, my dad and I had a nice tradition: every Sunday we would open a random page from a cook book and cook any recipe we’d happen to land on. We had lots of fun and I always looked forward to the next Sunday to spend some precious moments with my dad, tasting these dishes with the whole family later on. That’s how my love for cooking was born. We cooked dishes from all over the word, but as I was born and raised in Russia, we also had some traditional Russian recipes that would be carefully followed and cooked for special occasions. I remember one recipe in particular, that I learned from my grandmother: it spoke to me through its name, – “Drowned pie”, becoming one of my favourite dishes. The name originates from the unusual way of making the dough.
The dough should be wrapped in a clean rag and dropped in a bucket with cold water. First, it stays at the bottom, but as the carbon dioxide spreads through the dough, it eases and floats up. This procedure takes about 20-30 minutes and as a result the dough turns out to be very soft and elastic. But let me walk you through the entire process.
- Margarine for baking – 200 g
- Fresh yeast – 50 g
- Eggs – 3 pcs
- Sugar – 3 tbsp.
- Wheat flour – 3-3,5 cups
- Green cabbage – 1 pc
- Eggs – 5 pcs
- Onions – 3-4 pcs
- Butter – 100 g
- Vegetable oil– 2-3 tbsp.
- Salt & Pepper to taste
Let us first start with the filling.
- Cut the onions into half rings, put them in a frying pan with vegetable oil and fry until they become transparent.
- Chop the cabbage into small strips. Put it into a casserole with water, cook for about five minutes. Then pull the cooked cabbage out of the water and wring it out so that its texture becomes close to a mash.
- Melt butter in a frying pan and fry the cabbage for a few minutes and then blend it with the fried onion.
- Hard boil the eggs and cut them into small pieces, then add to the cabbage and onions. The filling is ready.
Now let’s proceed to the dough:
- Melt margarine and slightly beat up 2 eggs with a pinch of salt.
- Add eggs, sugar, and yeast to the margarine and knead everything together. Stir thoroughly, so that the yeast dissolves and there are no lumps.
- Slowly introduce the sifted flour into the dough and knead it tight (the dough is ready when it stops sticking to your hands).
- Roll the dough into a ball and put it in a rag or a cellophane bag and then drop into a bucket with cold water. As soon as it pops up, the dough is ready.
Bake the pie:
- Cut the dough into 2 parts and roll out 2 layers. Lay out 1 layer on a baking sheet covered with parchment paper. When laying the dough, you can spread it with your fingers to make it smooth.
- Put the filling on top and cover with a second layer. Stick the edges of two layers of the dough together. Randomly pierce the top of the pie with a fork and grease the pie with a lightly beaten egg.
- Bake the pie for 20 minutes at a temperature of no more than 180 °C, setting a roasting tray as high as possible in the oven (otherwise, the bottom will burn quickly).