afirethorn: Piroshkis! This Sunday is my mum’s birthday, and every year she asks me to make piroshkis - a kind of savoury Russian turnover. For both of us (and the rest of my family), it’s the comfort food of our childhood. This is a super shitty photo of the leftovers from last year, but you get the idea. It’s a great winter/Thanksgiving meal - really hearty and warm and doughy and comforting. I keep it traditional and make two kinds - cabbage and meat with egg and onion. Both will make your house smell like a 19th century lower east side tenement. You can put whatever you want in them, as long as it isn’t too runny. Mushroom, spinach, rice etc. You can also make fillings the day before and keep them in the fridge. This recipe makes about 30 medium sized piroshki - they are excellent leftovers. Cabbage filling - One large shredded cabbage (it will seem like too much but it reduces down to nothing) two large finely chopped onions (brown or red - red has a nice flavour though) vinegar - I use caramelised balsamic, but balsamic or just regular vinegar is good salt and pepper sugar Keep reading

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