Vatrushka () is an
Eastern Europe
Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russ ...
an pastry (
pirog
Pirog ( rus, пиро́г, p=pʲɪˈrok, a=Ru-пирог.ogg, pl. ''pirogi'' пироги ; be, піро́г; se, pirog; lv, pīrāgs, pl. ''pīrāgi''; uk, пиріг ''pyrih'', pl. ''pyrohy'' пироги; lt, pyragas, pl. ''pyragai''; ...
) formed as a ring of dough with
Tvorog
Tvorog (russian: творог) is a Russian white cheese.
Творог, Творо́г, or тво́рог, is a non-liquid white fermented milk product, traditional for Eastern, Northern and (less often) Central Europe, obtained by fermenting mi ...
in the middle, sometimes with the addition of
raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...
s or bits of fruit. The most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet
yeast bread
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitu ...
dough. Savoury varieties are made using unsweetened dough, with onion added to the filling.
The etymology of the word is uncertain. A widespread hypothesis derives the name from the word ''vatra'' meaning "fire" in some Slavic languages. Alternative hypotheses trace it back either to the verb ''teret'' (тереть, "to rub" or "to grate") or to the term
''tvorog'' (творог).
See also
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Karelian pasty
Karelian pasties, Karelian pies or Karelian pirogs ( krl, kalittoja, singular ''kalitta''; Olonets Karelian: ''šipainiekku''; fi, karjalanpiirakat, singular ''karjalanpiirakka''; russian: карельский пирожок ''karelskiy pirozhok ...
*
Khachapuri
Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various s ...
*
Kolach
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List of Russian dishes
This is a list of notable dishes found in Russian cuisine. Russian cuisine is a collection of the different cooking traditions of the Russian Empire. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East ...
*
Pirozhki
Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular stre ...
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Syrniki
Syrniki ( be, сырнікі; russian: сырники) or syrnyky (Ukrainian: сирники) are fried Eastern Slavic Tvorog pancakes. In Russia, they are also known as tvorozhniki (творо́жники). They are a part of Belarusian, Russi ...
*
Vareniki
Pierogi are filled dumplings made by wrapping Leavening, unleavened dough around a savory or sweet Stuffing, filling and cooking in boiling water. They are often pan-fried before serving.
Pierogi or their varieties are associated with the cuisin ...
References
{{pastries
Belarusian desserts
Cheese dishes
Ukrainian pastries
Russian pastries
Soviet cuisine
Yeast breads
Street food in Russia
Street food in Ukraine