Börekler Rus mutfağında ekmekten sonra popüler olarak ikinci sırayı alıyormuş. Büyüklüğü ve şekli farklı olup, fırında pişirilip (tatlı ekmek dışında) sıcak olarak ana yemeklere servis ediliyormuş. Bazı börekler açma gibiymiş:
VATRUŞKA (peynirli çörek),
RASSTEGAY (yağsız hamurdan çeşitli çörekler),
ŞAN’GA (mayalı çavdar ve buğday hamurundan yuvarlak açık çörek).
İçerik malzemesi olarak bezelye, yulaf ezmesi, sebze, orman meyveleri, süzme peynir, karabuğday, balık kullanılır.
KURNİK (pirog) Rus börek türü. Genelde tavuk, ördek,karabuğday, patates ve fındık ile doldurulur.
Et grubu ise, Rus halkının maneviyatından ve oruçtaki bazı ürünler üzerindeki dini yasaklarından dolayı, tahıl ve balıktan daha az sıklıkla Rus çöreklerine konulurmuş.
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Pies in Russian cuisine were the most popular food after bread. Different in size and shape they were baked in an oven and, except for sweet ones, were served with hot dishes. Pies could be open:
VATRUSHKA with cottage cheese,
RASSTEGAY from lean dough with different fillings,
SHANGA – round open pie from yeast rye and rye-wheaten dough. They were filled with peas, oatmeal, vegetables, berries, cottage cheese, buckwheat, fish.
KURNIK, also known as wedding pirog or tsar pirog, a dome-shaped savoury Russian pie, usually filled with chicken or turkey, eggs, onions, porridge or rice, and other optional components. Sometimes, pirog was filled with boiled rooster combs.
Meat was put into Russian pies much less often than cereals and fish, which, it seems, was due to the spirituality of the Russian people and religious prohibitions on certain products in the post.
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