When I was growing up in the late-era USSR, pirozhki were the quintessential comfort food. Descended from statelier, larger pierogi pies, these small buns with savory or sweet filling—sometimes baked, sometimes fried, though, unlike their Polish cousins, never boiled—were cheap, filling, and easy to get from street kiosks and handcarts. In the south of Russia, […]
Source : A Taste of Home
