piroshki การใช้

• I grew up eating piroshki and sushi, speaking Russian and Japanese.
• Put all the piroshki on buttered baking sheet.
• In the morning, take out a piroshki and warm it in the toaster oven.
• There he tasted the beef piroshki in the train station on his way to summers in the Crimea.
• It is 8 a . m . and I am breakfasting on Oleg Martynenko's coffee and piroshkis.
• The event will feature Russian foods like borscht and piroshki, vodkas, pastries, desserts and samovars full of tea.
• Although they're eager to begin a new life in America, they still long for familiar foods such as piroshkis and pelmeni.
• Dark rye bread on the side is the traditional accompaniment, but other wonderful sidekicks include piroshki filled with meat, mushrooms or cabbage.
• The date, dip and piroshki recipes are from " The Penny Whistle Lunch Box Book " by Meredith Brokaw and Annie Gilbar ( Fireside, $ 11 ).
• In Russia and Eastern Europe, hot borscht was ( and still is ) served with small pastries, pirogi or piroshki, that are stuffed with vegetables, minced meat or cheese.
• "I don't want Soviet rule again, " she said, bundled in a head scarf and warm coat as she sold piroshki on the city's main square.
• Moscow Mayor Yuri Luzhkov took on the American fast-food chain McDonald's when he became worried that Russians were eating too many hamburgers and not enough of piroshkis, the traditional Russian meat pies.
• Some of the Russian-Americans I meet as I move about the city have the usual concerns : their children prefer bright, high-tech English to ornate, old-fashioned Russian and choose pizza over piroshki.
• La Brioche is the misleading name of a very Russian bakery that, like other bakeries on the avenue, sells brown bread, gingerbreads and the full and varied array of cookies, cakes and piroshkis much loved by Russians.
• As for the food, Firebird's menu goes well beyond the standard sampling of Russian warhorses like caviar with blini, herring salad, borscht, shashlik, piroshki, kasha and chicken Kiev . Goode visited Russia last summer and came away with a passion for the food of that country, including Siberia, as well as for the ethnic cuisines of Georgia, Uzbekistan and Ukraine.