peroshky
English
[edit]Noun
[edit]peroshky (plural peroshky or peroshkies)
- Alternative form of pirozhki.
- 1961, Arthur Beeby-Thompson, “The Baku Oilfields of Russia”, in Black Gold: The Story of an Oil Pioneer […], Garden City, N.Y.: Doubleday & Company, Inc., →LCCN, →OCLC, page 53:
- A kindly British resident, Stuart, met me, and drove me in a troika to a restaurant where I had my first taste of vodka, sakuskas (glorified hors d’œuvre), borsch (cabbage soup) and peroshkies (meat pies), after which he took me to the railway station and settled me into the train for Baku.
- 1996 December, W[illiam] (Bill) Anatooskin, “Peroshky (Russian Fruit Tarts)”, in Favorite Recipes (From Uncle Bill’s Kitchen), volume 1 (Nutrient Analysis in Each Recipe), Burnaby, B.C.: Bilkin Enterprises Ltd., →ISBN, “Desserts” section, page 76:
- Place peroshky on a baking sheet and bake in preheated 375°F oven for about 12 to 15 minutes or until crust is light brown. Remove from oven and cool for about 15 minutes. These peroshky may be eaten warm or cold.
- 2002, Maurits Van Der Veen, “Oriental Spice: 1935”, in Uriel’s Legacy, Victoria, B.C.: Trafford Publishing, →ISBN, page 244:
- At his home we had wonderful borscht soup full of cabbage, beef and potatoes; delicious stuffed peroshkies followed the soup.
- 2006, Jerelyn Craden, “Vessie the Working Girl”, in Vessie Flamingo Outshining the Moon: A Tale of Self-Mastery and Love, Bloomington, Ind.: AuthorHouse, →ISBN, page 46:
- She was home safe and sound in the kitchen of her darling surrogate mama, water was being boiled for tea, and fresh cherry peroshkies were being brought to the table.