Pies "with anything" from Daria Tsvek - from Daria Tsvek

[there is no salt and sugar in this recipe!]

Pies "with anything" from Daria Tsvek - from Daria Tsvek

Category: Bakery products

Kitchen: ukrainian

Ingredients
Flour	5 glasses
Pressed yeast	100 g
Margarine	pack
Kefir or liquid sour cream	1 glass

Cooking method

• This recipe was written when many did not have any kitchen scales at home, so everything was measured in spoons and glasses, and the margarine sold was packaged strictly in packs of 250 g.
• This measure of scales - glasses - drives me into a stupor. What glasses - "Mukhinskie" faceted or tea, from which tea was drunk only with a glass holder? Who has this antique at home now?
• I asked Kengis - a tea glass is 160 g of flour.
• Therefore, I counted this recipe in grams.
• I took 500 g of flour, 150 + 60 ml of kefir, 125 grams of butter in half with vegetable, and 1.5 teaspoons of dry yeast - my hand does not rise to put 50 grams of pressed yeast! May the dear Daria Yakovlevna Tsvek, looking from heaven, forgive me!
• I didn't bother too much - I didn't rub flour with butter and yeast with my hands, but left everything in the bucket of a bread machine, poured kefir on top - there is no salt and sugar in this recipe!
• I put it on the "Yeast Dough" program. Then she gave it another hour to stand in the bucket.
• Good dough, firm and easy to work with.
• 
• I put the dough on a lightly oiled silicone sheet, cut it into pieces, rolled it into balls,
• 
• stretched into flat cakes, laid the filling - apples,according to this recipe.
• From several balls I made pie pies with mushrooms, and covered them with a slice of boiled egg on top.
• 
• I smeared the pies with milk, lightly sprinkled the sweet ones with sugar on top. Gave proofing an hour, baked for 30 minutes at T 180 in the oven in the "thermal circulation" mode.
• 
• She greased the finished pies on top with vegetable oil, you can use butter.
• 
• The taste is significantly different from yeast pies with sugar and salt. Light, airy. We liked it!

Note

Daria Yakovlevna Tsvek



“In Ukraine, Dariya Tsvek is most famous among culinary writers of all. The fate of this woman is very unusual, and she came to the main work of life by a roundabout way.
Daria grew up in a family with deep Ukrainian traditions. Little Darka played the flute beautifully, and, in her own words, she "always singled out women who, in addition to family and work, have something important and interesting in life, who go to this world with kindness", worked as a teacher - She taught biology at school for 35 years.
As a schoolgirl, Daria began to keep a notebook in which she wrote down the recipes she heard from her relatives. In the difficult post-war years, she was forced to leave her teaching job and earn money by working in the kitchen in a hospital for "high" people in order to feed her family. Darky's culinary talent was noticed and she became famous in the city. And over time, she was invited to teach cooking courses for officers' wives. It was then that culinary notebooks with carefully written recipes came in handy. Extreme modesty and unpretentiousness, combined with an outstanding culinary talent, is probably the main secret of her books success: to prepare a tasty and nutritious dish from a limited number of products. Therefore, it is not surprising that later Mrs. Daria was invited to lead a “family-culinary” section on the regional radio.
Even at the age of 90, Dariya Tzvek continued to amaze with her highest efficiency, managed to cook and compose new books from recipes collected in her youth. Pani Daria passed away in 2004.Although, shortly before her departure, she managed to publish the last two books - "The Festive Table" and "For Kids and Parents"; Today, Daria Zvek's cookbooks are rare. Although the author always noted that she was writing for young people, and they really had something to learn from traditional, often undeservedly forgotten, recipes for cooking national dishes. "

I learned about Daria Zvek from the blog Lyudmila.

[Olga]

Olga, well, the craftswoman such pies Looks like you have a special gift. The dough is so airy I admire

[MariV]

MariV, Good recipe, but what is the recipe for apples?

there are at least about 6 books by Daria Tsvek on the network ... I downloaded myself, but there is only one in Russian, the rest in Ukrainian, but I understand him ... thanks for the recipe and an interesting story to him)

[MariV]

MariV, and melt butter or margarine ?? Or cut it into pieces with a cold one?
I liked the recipe for its simplicity and minimum of ingredients.
I will definitely do it !!!
Do you think yogurt can be substituted ?? I don't have kefir in my house.

[Olya]

Once upon a time, the forum discussed the pastries of Daria Zweg, and even someone exhibited her recipes. It is necessary to look at the search, the early references to it.
At that moment, I ordered her book on baking and not only - there is mainly confectionery, pastries, jams (second-hand book).

This book looks like this. And you can still go to Alib. ru to order, there you can still find this book



OlyaThank you for introducing us to Daria Zweg's pastries once again!

Here, I found the last mention on the forum

Cake "Transcarpathian" (missnatali)

[Lerele]

Lerele, judging by this phrase - in pieces ..

I didn't bother too much - I didn't rub the flour with butter and yeast with my hands, but left everything in the bucket of a bread machine, poured kefir on top - there is no salt and sugar in this recipe!

kavmins, please discard the link to the Russian-language book

[Olya]

Oh, and your pies are good, Olya! Lush - airy, lovely sight! Thanks for the recipe - I've already bookmarked it ...

[Olga]

prepare a delicious and nutritious dish from a limited amount of products.

I have always admired such abilities.
Olgathanks for the recipe

[Niarma]

Niarma,

🔗

only download there, clicking on links only on a yellow background, which, do not click on the rest below - there may be any advertising, then click on the usual download and then download for free ...

[Lerele]

Ladies, thank you very much for your feedback and interest in this old recipe!

Sorry, I inserted an active link to the apple filling for pies - I forgot yesterday!

Lerele, Ira, butter or margarine - in pieces! Melted nothing.
This morning - they became even tastier, my loved ones liked the pies very much, I will make them more often.



I ask everyone to pay attention - there is no salt in the recipe, at all! For us, a husband on a salt-free diet, this is normal.

And now I understood why there is no salt - in this recipe, and Dyshkant also, because there is no salt, that the margarine is still salty... I don't know which current one, I hardly use it, but if instead of margarine, like me, you put butter in half with vegetable oil, then salt can be added to your taste if you want!

She delved deeper into the history of Daria Tsvek - this recipe can be attributed to Ukrainian cuisine with great pressure - this is a Galician cuisine different from Ukrainian.

Yes, in Moscow I have not yet managed to find the books of Daria Tsvek, I will ask my relatives in Kiev.

[Olga]

OlgaThank you very much for reminding this recipe. After all, she baked and learned to cook from the books of Daria. In this regard, I was very lucky: in Kiev in the early 90s and until 2000, there was an exchange of books in bookstores. Here my husband exchanged some of our books, of which there were two, for all the books of Daria Zvek, which had been published by that time, and the latter I had already bought myself.
I really like her cakes, and many other recipes are just a fairy tale.

[Painting]

Painting, yes, you are lucky with such a teacher!

I regret that while we lived for a short time in Ivano-Frankovsk, I was somehow not very interested in cooking books. And to buy them, and others, was easier than in Moscow.

[Olga]

Olga, thanks for the story about Daria and for the pies from the oven on the historical test

Thank you Natasha!

Thank you very much for the insight into history and for the pies. I have this book, cooked something from there. Need to take a reread, thanks for the reminder

[BlackHairedGirl]

BlackHairedGirl, Tatyana, read and share an interesting recipe, please!

I'm with a report. Made, the dough is delicious. Thank you, I will repeat.
Now, along the way, I put everything in the bread maker to the smallest detail, but it’s not going to me in a lump, well, nothing. I had to add three tablespoons of yogurt. Gathered, rose, the dough is cool in consistency, I can not describe. She cut them into koloboks, stretched into flat cakes easily.
It was molded and glued perfectly. But in the oven, almost all the pies opened. It did not affect the taste, but beauty did not happen.
And yet, the filling should be made with a sharper taste, since the dough is not sweet, not salty.
The exchange had apples and raspberries, he needed more sugar.

[Ira,]

Ira, margarine - salty? According to unverified reports, salt was therefore not added. that the old, Soviet dairy or cream margarine was rather salty. Daria advises to grease pies with sweet filling with milk on top and sprinkle lightly with sugar on top. I held my pies together by dipping my fingers in milk and then in granulated sugar. I had to squeeze it several times.
Tomorrow I will do it with chicken.

[MariV]

MariV, I had a frame, not salty, but I still liked this freshness of the test.
And I fastened it without anything, and it seemed to be fastened so well, and then parted

[Ira,]

Ira, Press tight next time!

[MariV]

MariV, everything requires skill, hardening, training ..

[Ira]

Yes, Ira!

Yesterday I made a dough with margarine - I liked it more on creamy half with vegetable.

Does the dough turn out a little stiff?

It is not at all the same as the usual yeast, slightly dry, but not hard, but soft-crumbly.
With margarine it turns out to be more fragile than with butter and vegetable oil.

Yes, yes, you described it very well, that's exactly what I did.

I am very glad, perhaps the recipe for this test will take root in your house. We really liked it, I will do it more often.

Mine thought it was a lean dough --- and there was butter and sour cream ........ I did not add sugar and salt to the dough before --- so that it could be done with any filling, I returned to the old one .. By the way I also don't add salt and sugar to pancakes - the filling adds flavor. The taste against the background of fresh baked goods is somehow brighter! THANK YOU! It's interesting to read you!

[Olga]

Olga take the report. True, I made pies according to Luda's recipe, with cold proofing. But this does not change the essence, the pies are super.
The fact that dough without eggs was new to me. I kept thinking that I had missed this moment.

Filling: cabbage with egg, meat.

[Tata]

Tata, I'm very glad that the recipe came in handy! Write, if not difficult, as you did with the proofing in the refrigerator. I also put the dough in the refrigerator, but not on purpose, but it happened.

as you did with the proofing in the refrigerator.

Olga, in the combine, mixed everything until smooth and covered it right in the bowl and put it in the refrigerator for an hour. There it doubled. Then she kneaded again intensively. The dough becomes very smooth and fluffy. And again in the refrigerator for at least 15 minutes. I had 30 minutes and grew in two. Lyuda says if you use the dough on the trail. day, then after 3 hours knead again. Well, then cutting and proofing in a warm place for 1 hour.

[Tata]

Tata, Yes, I love to read Luda!

MariV!
The second day I can not answer you, for some reason outgoing messages are not sent.
Provide the data, everything as agreed ...

Ok, thanks a lot! I wrote to you in PM.

The pies are wonderful) I have three books D. Zvek of the 70s got from grandmothers in one of them there is a section of advice it says: if you just get over the margarine, don't give it, but the margarine is overdone

[crossby]

crossby, Natasha, yes, everything is correct.Therefore, if we do it in butter in half with vegetable oil, you can add a little salt.

[Olga]

Olga, I got to this recipe and baked the whites for lunch in the oven. Everyone knew how. True, I still have half the test left. Probably bake an apple pie
I liked the dough at work very much. Even the table was not covered with flour.

[Albina]

Albina, I also really like this dough! Glad you like it too!

[Olga]

Olga, you will never say that this dough is yeast - you can only think of shortbread

[Albina]

Albina, Yes indeed.
Yesterday from this test baked meat pies in a grasswalk.

[Tata]

Tata, Yes, I love to read Luda!

Olga, what kind of Lyudmila are we talking about? I also want to read!

[nnv200569]

nnv200569, Luda is a well-known culinary blogger, she had her own LJ page. Now, it seems, it is not, pages. Google it on the internet.

Liudmila Valls

[nnv200569]

nnv200569, Luda is a well-known culinary blogger, she had her own LJ page. Now, it seems, it is not, pages. Google it on the internet.

Liudmila Valls

If we are talking about Luda from Toronto, and perhaps we are talking about her .. then here is her magazine
🔗 She somehow strangely began to lead him, then delete, then restore. in order to find something there, you immediately need to click into the archive ... And watch-read from 2007 ...

Thank you, girls, I found it.

[nnv200569]

nnv200569, you're welcome!

I decided to stick such pies on an old Soviet dumpling maker. These are the results. The output is more than 50 pieces. They can be removed well from the dumplings; it is only advisable to pinch the seams a little. I did not pinch at all and about a quarter of the pies after baking "smiled". I had a thick, uniform mushroom filling, so nothing came out. And if the other, it can flow. But all the same I liked to sculpt that way.

[subiata]

subiata, what a beauty!!!!!!!!!!!!!!!