Russian Batter Pie with Cabbage and Stewed Meat

- 1070

Welcome to the world of comforting home cooking with a classic Russian Batter Pie, or "Zalivnoy Pirog." This dish is a beloved staple in many Eastern European kitchens, celebrated for its incredible simplicity and versatility. Unlike traditional pies, this one features a quick, pourable batter that bakes into a wonderfully soft, moist, and tender crust, perfectly encasing a savory filling. The combination of tenderly stewed cabbage and rich, flavorful tushonka (canned stewed meat) creates a hearty and satisfying meal that's perfect for a weeknight dinner or a casual family lunch. It's the kind of recipe that proves you don't need complex techniques to create something truly delicious and heartwarming.

A slice of golden-brown jellied pie with a visible cabbage and meat filling on a white plate.

Jellied Pie with Cabbage and Tushonka

Cooking: 1 hour, 30 minutes
Quantity: 8 Servings
Per serving
Calories: 260 kcal
Proteins: 11 g
Fats: 12 g
Carbohydrates: 27 g

Ingredients for the Batter

  • 200 g kefir (a fermented milk drink, you can substitute with buttermilk or plain yogurt)
  • 2 large eggs
  • 250 g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • salt, sugar, sesame seeds, vegetable oil
  • butter and flour for greasing the pan

Ingredients for the Cabbage and Tushonka Filling

  • 600 g white cabbage
  • 1/2 cup dry white wine
  • 200 g pork or beef tushonka (canned stewed meat)
  • vegetable oil, salt, pepper

How to Make Russian Batter Pie with Cabbage and Stewed Meat

Hands shredding white cabbage into thin strips on a cutting board.

Shredding the cabbage into thin strips.

A glass bowl containing two cracked eggs, with salt and sugar added.

In a bowl, crack the eggs, add 1/2 teaspoon of salt and 1 teaspoon of sugar.

A hand using a whisk to mix eggs in a glass bowl.

Whisk the eggs for 1-2 minutes.


Let’s start with the cabbage. Remove the outer leaves from the head and cut out the core. Shred the cabbage into thin strips. Pour 2 tablespoons of vegetable oil into a deep skillet or Dutch oven and add the cabbage. Pour in the dry white wine and season with salt to taste. Cover with a lid and let it simmer over low heat for about 25 minutes. If you’re using early (young) cabbage, it will cook much faster!

Now, let’s make the batter. Crack the eggs into a bowl, and add 1/2 teaspoon of salt and 1 teaspoon of sugar.

Whisk the eggs for 1-2 minutes. There’s no need to beat them into a foam; just break up their structure.

Pouring kefir from a carton into a glass bowl with whisked eggs.

Pour kefir into the bowl.

Pour in the kefir (a fermented milk drink similar to a thin yogurt). You don’t have to use kefir specifically; any fermented dairy product like yogurt, prostokvasha (a traditional fermented milk product, similar to buttermilk or soured milk), or ryazhenka (a baked fermented milk product with a creamy, caramel-like flavor) will work.

Sifting flour and other dry ingredients into the bowl with the wet batter mixture.

It's best to mix the dry ingredients separately and sift them into the liquid ingredients.

A hand mixing the pie batter in a glass bowl with a metal whisk.

Mix the batter with a whisk.

Mixing stewed cabbage and tushonka (canned stewed meat) in a skillet for the pie filling.

Add the tushonka to the stewed cabbage, mix, and let it cool.


Mix the liquid ingredients, then add the all-purpose flour, baking soda, and baking powder. The baking soda will react with the acidity of the kefir, and the baking powder will give the batter an extra lift. It’s best to mix the dry ingredients separately and then sift them into the wet ingredients.

Whisk the batter until it’s smooth and free of any flour lumps.

Set the batter aside to rest for a few minutes. In the meantime, let’s finish the filling. Add the tushonka (canned stewed meat) to the stewed cabbage, mix well, and let it cool. The filling can be warm, but not hot!

Pouring half of the pie batter into a round, greased baking pan.

Pour half of the batter into the prepared pan.

Grease a skillet or baking dish with softened butter and dust with flour. Pour half of the batter into the prepared dish.

Spreading the cabbage and meat filling over the batter in the baking pan.

Spread all the filling over the batter.

Pouring the rest of the batter over the filling in the baking pan.

Pour the remaining batter over the filling.

Sprinkling black sesame seeds on top of the uncooked batter pie in a baking pan.

Sprinkle the pie with black sesame seeds.


Spread the entire filling over the batter. Level it out to create a layer of even thickness.

Pour the remaining batter over the filling. Use a spoon or spatula to spread the batter evenly, ensuring the filling is completely covered.

Sprinkle the pie with black sesame seeds. The color of the seeds doesn’t matter; feel free to use white sesame seeds or a mix of both.

Placing the baking pan with the pie into a hot oven.

Place the pie in a preheated oven for 35-40 minutes.

Preheat the oven to 180°C (350°F). Place the pie in the preheated oven for 35-40 minutes. Bake until golden brown.

The fully baked, golden-brown jellied pie resting in its baking pan on a wire rack.

Let the finished pie rest in the pan for 10 minutes, then carefully remove and serve warm or cold.

Let the finished pie rest in the pan for 10 minutes before carefully removing it. Serve warm or cold.

And there you have it—a beautiful, golden-brown pie with a savory aroma that fills the whole house! This Russian Batter Pie is wonderfully versatile; it's just as delicious served warm from the oven as it is cooled to room temperature. For a traditional touch, serve each slice with a generous dollop of sour cream or a side of fresh dill. It also pairs beautifully with a simple green salad. Don't be afraid to experiment with the filling—mushrooms, potatoes, or even fish can be wonderful substitutes. We hope this simple and satisfying recipe brings a taste of cozy, homemade comfort to your table. Enjoy!