Examples of serving lean fish dishes from the menu of St. Danilov Stavropegic Monastery:

Baked lean fish.

Russian-style lean steamed fish whole.

Monastic style lean fish, fried in the oven.
See page for lean mayonnaise recipe.

Lean fish in jelly.

Whole baked sturgeon without skin
(Before baking, carefully remove the skin from the base of the head to the tail from the fish).

Lean stuffed pike
(instead of pike, you can use the bearing).

Stuffed pike lean according to the recipe of St. Danilov Monastery

Cold snacks:
- curly vegetable cuts,
- painted stuffed pike perch
- tender salmon of its own special salting
Hot appetizer:
- julienne from fresh mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimps "Sea freshness"
First course:
— fish hodgepodge"Like a monastery"
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
Beverages:
- branded monastery mors
- kvass
Served for lunch:
- freshly baked bread, honey gingerbread, various savory and sweet pastries to choose from.

Monastic lean fish kulebyaka
"Crocodile"

Pies have been baked in Russia since time immemorial. Already in 1193 there is a mention of "piroses", but kulebyaks appeared much later - only in the 17th century.
Kulebyaka differs from the pie in the greater amount of filling. If the filling is less than the dough, it is a pie, and if the filling is more than half of the total weight, then it is a kulebyaka.
In traditional kulebyak, the filling is slightly larger than the dough, therefore, it is given an elongated elongated shape so that the filling is baked well.
The dough for kulebyaki is made more steep, capable of holding a high layer of filling. Such a dough requires special efforts - it had to be thoroughly crumpled, rubbed, kneaded - as they used to say, "kulebyach". Perhaps this is where the name comes from.
Steep dough retains its shape well during baking, and therefore the kulebyak was often given a different shape, depending on the type of filling.
Special attention was paid to kulebyaks in Russian monasteries, which always had a lot of various products.

:
For lean yeast dough:
- 250 ml of water
- 600 g flour
- 1.5 teaspoons dry yeast
- 1 tbsp. a spoonful of potato starch
- 4 tablespoons olive oil
- 2 tablespoons of sugar
- 1 teaspoon of salt.
For lean filling:
- 600 g fish fillet
- 0.5 cups of rice
- 2 boiled potatoes in their uniforms (or 1 boiled potato and 1 avocado)
- 1 onion
- a bunch of green onions
- 50 g olive oil
- salt

COOKING lean fish pudding according to the recipe of St. Danilov Monastery:

After mixing all the ingredients, knead yeast dough cooler than pies.
Cover the container with the dough with a lid or foil and leave warm until it doubles in volume.
Then knead the dough well and let it rise again.
For filling fish in not a large number water and chop finely.
Cook the rice until tender. Cook the potatoes in their skins, peel and cut into cubes.
In olive oil, simmer onions until transparent, put finely chopped green onions and fry for another 2-3 minutes, add fish, rice and potatoes.
Season with salt, stir and let cool completely.
NOTE. As the monks said, they often replace half the potatoes with raw, diced avocados for a better taste. If the avocado is not very ripe, the monks sprinkle it with flour and leave it to ripen at room temperature for 2-4 days. The pulp of a ripe avocado is as tender as butter.
Roll out the matched dough into a rectangular layer, leaving a little dough for decoration.
Place the filling in the middle and compact slightly with your hands.
On the right and left, cut the dough into strips 3-4 cm wide, and then fold over with a pigtail, as shown in the photo.

From the top, fold the crocodile's head and twist the bottom into a tail. Make eyebrows, eyes, and paws from the dough you left. Cutting the dough with scissors will create teeth and bumps in the skin.

Brush the kulebyaka with olive oil. For a more appetizing browning of the crust, add a pinch of powdered sugar to the butter - toasted sugar will give the kulebyak the desired color.

Bake at 180-190 gr. From to a beautiful golden color.
After baking, cover the kulebyaka with a double-folded cotton towel and let cool for 10 minutes.
Serve hot. Already on the table, cut the kulebyaka into portioned slices as needed, so that it does not cool down too quickly.

Examples of serving lean monastery dishes

Lenten monastery hodgepodge

Mushroom hodgepodge.

Mushroom hodgepodge with dried porcini mushrooms.

Lean sturgeon fish hodgepodge with pie stuffed with burbot liver.

Lean fish hodgepodge with salmon.

Lean fish hodgepodge with sturgeon.
Instead of sour cream, you can add to the hodgepodge lean mayonnaise or a mayonnaise-like aioli sauce (made from crushed garlic and vegetable oil).

Lean fish hodgepodge with tuna.

Lean fish hodgepodge with salmon.

Lenten monastery fish dishes

Hot baked fish
(the photo clearly shows the steam rising from the fish)

Salmon of the monastery's own ambassador, cut into thin slices.

Whole oven baked carp garnished with vegetables, herbs and prunes.

Monastic herring to the common table in dill and wine fillings and boiled shrimp.

Assorted fish and seafood to the common monastery table.

Boiled crayfish in vegetable kurt broth and fish platter.

Fish appetizer to the common table.

Cold smoked sturgeon slices to the common table.

Lean sandwiches with lean mayonnaise spread.

Monastic vegetable snacks

Vegetable salad.

Lean mushroom salad with lean mayonnaise tinted with saffron.
Depending on the provisions of the monastery charter, on different days the basis lean salad can be different: potatoes, avocado, chopped fried fish, mushrooms, onions, herbs; boiled pasta, mushrooms, avocados, various raw and boiled vegetables, crushed nuts; etc.

Custard eclairs lean dough with vegetable salad.
Eclairs can be prepared in advance; salad is placed in eclairs just before serving.

Mini pizzas made from lean puff pastry with vegetables.
Cooked lean puff pastry(with replacement butter on olive) roll out into a layer 0.5 cm thick, evenly spread the filling (mushrooms, raw or boiled vegetables; when allowed, you can add boiled or fried fish), roll into a roll, cut the roll into slices, lay them on a baking sheet covered with cooking paper greased with olive oil, and bake in the oven at a temperature of 170-180 gr. From about 15 minutes (until the dough is lightly browned).
Serve hot.

Monastic fruit desserts

Mousse on semolina.

Fruit cake from mousse on semolina.

Dried fruits.

Branded monastic mousse on semolina with fruit on a thin flat cake, previously baked from lean dough.

Fruit bouquet for a common monastic table.

A portioned lean fruit dessert.

Lenten monastery sweets-truffles.
Ingredients: 100 g of dark dark chocolate, 1 teaspoon of olive oil (on days when oil is prohibited, do not add olive oil, but the sweets will turn out to be slightly harder), 100 g of peeled nuts, 1 teaspoon of good brandy or rum, a little grated nutmeg.
Heat the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring in a water bath to 40 grams. C, add crushed nuts, grated nutmeg and brandy, stir; take the warm mass with a teaspoon and put it on a plate with cocoa powder (to taste, you can add powdered sugar to the cocoa powder) and, rolling in cocoa powder, form balls the size of a walnut.

Monastic lean chocolate-nut log.
Chocolate-nut masses of three colors (from dark chocolate, white chocolate and milk chocolate) are prepared as indicated in the previous recipe "Monastic Lenten Truffles". Then they are poured into a mold layer by layer, carefully covered with plastic wrap.
The widespread use of various nuts and chocolate in monastic food allows monastic food to be tasty and sufficiently complete.

Monastic lean fruit sweets (these sweets cannot be stored for a long time).
Heat chocolate (black or white) in a water bath to 40 grams. C (heating over 42 degrees C reduces the taste of chocolate), dip berries, apple slices, prunes, dried apricots, grapes, orange or tangerine slices, etc., placed on wooden toothpicks in it, then immediately immerse in ice water (with a temperature not higher than + 2-4 degrees C). After drying, decorate with a cornetic with patterns of warmed white chocolate or sugar glaze dyed with food dyes, or dark chocolate. Option for decorating sweets: immediately after dipping in hot chocolate, roll in crushed nuts. Sweets decorated in different ways look good on the table.
These lenten sweets can also be eaten on days when dishes with butter are prohibited by the monastery charter.

Great Lent 2018 has come, during which the Orthodox are preparing for Easter, which is early this year - it falls on April 8th.

Lent is the very first, lengthy (it lasts seven weeks) and strict. Throughout the fast, believers should refrain from food of animal origin, pray and attend services and work on their spirituality and morality.

All seven weeks of Great Lent have separate traditions and are dedicated to a specific saint.

Parts and weeks of Great Lent 2018

First week(week) of Great Lent is called "Fedorov's week". Popularly, it begins with Clean Monday. These days, the Orthodox remember all the saints who stood up to defend Christianity. Especially on Saturday they honor the great martyr Theodore of Amasaeus, who was executed for his faith. Tortured by hunger and iron, he did not renounce Christianity until his death.

Second week Great Lent is dedicated to the memories of Gregory Palamas, who at the age of 20 renounced all the blessings prepared by life and became a hermit on Mount Athos, and went from a monk to archbishop of Thessaloniki. Saturday is considered Parental this week.

Third week called the Cross. The Life-Giving Cross will be installed in the churches. He, according to legend, is able to heal diseases and has extraordinary strength. Wednesday of this week is special because it is in the middle of Lent.

Fourth week Honoring the memory of the monk John Climacus during Great Lent. At the age of 16, he gave up all blessings and went into the desert.

Fifth week Lent reminds of Mary of Egypt, who is considered the patroness of repentant sinners. According to legend, Mary herself led a sinful life from the age of 12, after 17 years she realized her mistakes, repented and received forgiveness. After that, she went to the desert lands, where she prayed until the end of her days.

Sixth week Great Lent is also called Palm week. These days, believers honor the days when people recognized Christ as their king and threw the branches of palm trees under their feet, laying an honorable path for him. In Russia, branches have been replaced with willow branches.

After starts Holy Week... It is at this time that you need to atone for sins and cleanse your soul, spend time with loved ones, trying to keep strangers away from you.

Lenten Recipes for Lent 2018

Lenten table- not only considered healthy, lean foods: vegetables, cereals - the most refined culinary products, often requiring a special art of preparation and giving the most amazing results ...

During Lent, meat, eggs, dairy products, animal fats are excluded from the diet. Fish is allowed on Annunciation and Palm Sunday. Fish caviar is allowed on Lazarev Saturday ...

Salads
Cooking salads during strict fasting can greatly diversify the table. During Lent, of course, fresh vegetables are less available than during summer fasts, but preparations can be widely used: frozen, dried, pickled vegetables and fruits, tofu, add boiled rice or other cereals.

For dressing salads, sunflower oil, soy mayonnaise, sauces are used, or juicy enough components are selected so that the salad is tasty without additional components.

Salad from different vegetables
100 g kohlrabi, 50 g canned green peas, 2 carrots, 2 fresh apples, cucumbers, 50 g lettuce or green onions, 50 g plums or prunes, 1 tomato or fresh sweet pepper, 1 teaspoon of sugar, 200 g soy mayonnaise, pepper, salt to taste, dill.

Peeled boiled young kohlrabi, cut carrots into thin slices. Rinse the prunes, add hot water to swell, remove seeds from it and cut into slices. Also chop the pitted plums.

Cut the tomatoes into 5-6 parts, fresh sweet pepper, remove the stalk together with the grains, cut into strips. Peel the apples, remove the seed boxes from them and chop in the same way as vegetables. Cut the washed lettuce leaves into 2-3 pieces, and chop the cucumbers into slices.

Mix the chopped vegetables and fruits, add canned green peas, lightly salt, pepper and season with mayonnaise when serving. You can add sugar (preferably powdered sugar) and lemon juice to the salad. You can also make vegetable salad with other available vegetables.

The vinaigrette
Peel boiled potatoes and beets, cut into small cubes or thin slices. Cut pickles and onions into cubes. Sort sauerkraut, large pieces slice.

If sauerkraut has a very sour taste, rinse it with cold water or even soak it for some time, squeeze it, chop it. Onion cut in small pieces. Then mix all the vegetables, season with salt and vegetable oil. Potatoes can be partially or completely replaced with boiled beans.

Lean seaweed salad

Dried seaweed soaked, boiled, washed thoroughly,. Chopped onions are fried separately, mixed with prepared cabbage, seasoned with soy sauce, ajinomoto, and other spices to taste.

Korean salads

Many Korean salads have lean ingredients and therefore are quite suitable for a fasting meal. They can be bought ready-made or prepared by yourself. To prepare salads, you need a special grater (only an experienced hand can cut as thinly as necessary).

Here are some classic options: 1) carrots (chopped thinly), 2) carrots and green radish (the second is smaller, chop both products), 3) cabbage (cut into 2x2 cm squares, add either chopped carrots or beets, but very little of the latter, for color only). Prepared vegetables are salted, mixed, crumpled, allowed to stand until juice is obtained, the juice is drained or squeezed.

In a frying pan, they heat odorless sunflower oil. At this time vegetables are seasoned with vinegar, red pepper, ajinomoto, coriander. Finely chop the garlic and place it on the vegetables in a heap, pour the heated oil directly onto the garlic, mix everything. Allow to stand, cool.

Cabbage, carrot, apple and bell pepper salad

Cut the washed white cabbage into strips, grind with a little salt, drain the juice, mix with peeled chopped apples, carrots, bell peppers, season with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g of cabbage, 2 apples, 1 carrot, 100 g of sweet pepper, 4 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, herbs.

Beetroot caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add the grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g of vegetable oil, 1/2 cup of tomato paste, diluted with water, salt.

Radish salad with oil

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, grind the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. In the grated radish, you can add chopped onions, sautéed in vegetable oil.

Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, herbs.

Vitamin salad

Finely chop fresh cabbage, grate carrots on a coarse grater. Mix everything and salt. Add green peas (canned). Drizzle with vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.

300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g of vegetable oil, 2 g of black pepper.

Summer salad

Put the tomatoes in a colander, pour over boiling water, and then immediately with cold water. Peel off the skin. Cut the peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into wedges too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour over with vegetable oil.

2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, a, 3 tablespoons of vegetable oil, salt, sugar, 1 tablespoon lemon juice.

Tomatoes stuffed with vegetable mixture

Wash the tomatoes, cut off the top with a sharp knife, take out the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers. Put all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff tomatoes with this mince. Sprinkle with dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickles, 100 g canned green peas, 2 tablespoons of vegetable oil, 1/3 teaspoon of salt, dill.

Rice salad

Boil rice in salted water. Chop vegetables, mix with chilled rice, salt, sprinkle with pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Leek

Finely chop the green part of the leek into rings (you need four stalks), fry in margarine with garlic and thyme. Add the white part of the stems. Pour all this with white wine in half with vegetable broth, before putting the container in the oven, cover with cling paper, put in the oven and keep for 30 minutes.

4 stalks of leeks, 2 cloves of garlic, a bunch of fresh thyme, 115 g butter (vegetable margarine can be used), 2 glasses of chardonnay, 285 ml vegetable broth, sea salt and black pepper.

Loose buckwheat with mushrooms and onions

3 cups of water, 1.5 cups of buckwheat, 2 onions, some dry porcini mushrooms. Pour the kernel with water, cover with chopped mushrooms and put on high heat, covering with a lid.

When it boils, reduce the heat by half and continue to cook for 10 minutes until thickened, then reduce the heat to low again and cook for about 5-7 minutes more. until the water is completely evaporated. Remove from heat, wrap in warm for 15 minutes. Simultaneously fry the finely chopped onion and season with salt. Add the fried onions to the porridge, stir evenly.

Mushroom pilaf

For pilaf, thick-walled dishes are preferable, evenly warming up and slowly giving off heat. The ratio of the main components: rice, carrot mushrooms (frozen, fresh or soaked dry) is equal, i.e. on a pound of rice exactly the same amount of carrots and mushrooms.

You can partially or completely replace mushrooms soy meat, however, it should be remembered that soy meat itself does not have the same taste as mushrooms, and when using it, you should bring the dish to the dish with the help of flavoring seasonings and spices.

We heat the cauldron and the oil in it (do not spare the oil on the pilaf: its taste is significantly improved), fry the mushrooms and carrots, add salt and spices, cover the top, without stirring, with a layer of washed rice and pour it gently with water (1.5 volumes of rice), so that the rice turns out to be covered with water with a margin of not a couple of centimeters. close the lid tightly, trying not to open the lid further unnecessarily.

When we hear that the contents of the cauldron are boiling, reduce the heat to a minimum, at this time we will prepare the garlic: we will need several small cloves. They are placed directly into the rice hat (the rice has already swollen all the water above it) whole and slightly pressed down, dipping it into the rice, after which the cauldron turns off, but the pilaf continues to cook due to the residual heat.

After about ten or fifteen minutes it will be possible to mix everything and serve. Nice addition homemade pickles or tomatoes or sauerkraut are served with pilaf.

Sweet barley porridge with poppy seeds

Rinse the barley and begin to cook in plenty of water over moderate heat, skimming off the foam. When the cereal begins to secrete mucus, drain the excess water and cook until the cereal is soft and thick, stirring occasionally.

Prepare poppy seeds (for a glass of cereal less than half a glass of poppy seeds): pour boiling water over it, let it steam, after 5 minutes. Drain the water, rinse the poppy seeds, refill with boiling water, immediately drain it as soon as droplets of fat begin to appear on the surface of the water. Then grind the steamed poppy seeds, adding a little boiling water.

Mix the prepared poppy with thickened, softened barley porridge add honey, heat on low heat for 5-7 minutes, stirring continuously, remove from heat, season with jam.

Millet porridge with pumpkin

Boil small pieces of pumpkin in water for 10-15 minutes. Rinse the millet thoroughly and add it there, lightly salt and sweeten. While stirring, cook until thickened (min. 15-20). You can put it to “reach” for a short time in the oven. The proportions between pumpkin and millet are chosen according to taste, the amount of water is taken depending on the previous components, and with a larger amount of pumpkin, less water is required.

FIRST MEAL

Adaptation to fasting soup-kharcho

Pour half a glass of rice into two or three liters of boiling water. Fry 3-4 onions, add them to the water with rice, bay leaf, allspice (crush the peas). After 5 minutes, add half a glass of crushed walnuts.

After another short time, add half a glass of tomato paste (in a more classic version: tkemali plums, which we do not find, or half a glass of pomegranate juice): dried herbs (basil, parsley), red pepper, a little cinnamon, suneli hops (key for taste soup seasoning).

After another 5 minutes, you can turn it off completely by adding fresh herbs and chopped garlic, let it brew. In a variant even more adapted to the Russian environment, earlier rice can be put in boiling water potatoes.

Rassolnik

Soak a small amount of pearl barley for several hours (no more than half a glass in a standard three-liter saucepan of soup). Boil it lightly. Put the potatoes cut into cubes into boiling water with barley. Fry the onions separately, add the carrots to the rice and potatoes.

Later, close to the readiness of the potatoes, lay chopped pickles and season with brine (it is good to stew a little before these cucumbers in brine). At the end of cooking, add chopped garlic, bay leaves, dried or fresh herbs. Can be served with soy mayonnaise, if available.

Korean soup

For such a soup, you must have a special soy seasoning: chai. It has a very thick consistency, dark brown color, specific taste and smell. The Japanese have its analogue, it is called "mizo".

For lean version of this soup, three or four onion heads are fried with the addition of two or three tablespoons of tya, you can add steamed soy meat here. After that, water is added (up to three liters), after boiling potatoes and a little later the “profile” vegetable.

It might be fresh korean cabbage or it is dried, or chopped zucchini, or a couple of green radishes. The soup is cooked until vegetables are ready. The tai should give salinity and pungency, not if it seems insufficient, you can also add salt and add red pepper. Serve with unleavened rice cooked in a thick-walled bowl, the ratio of rice to water: two to three, gradually reducing the heat.

Lentil stew

Soak lentils for a couple of hours, cook, peel and chop potatoes, carrots and onions fried in oil. Successful additions and spices to this soup: coriander, thyme, garlic, herbs. It goes well with soy meat (fry with onions and carrots), tomatoes, olives (the brine from them is added directly to the soup) and soy mayonnaise when serving.

Vegetable soup

Fry the onion, parsley and celery chopped into strips in vegetable oil, add water, put the chopped carrots, rutabagas and shredded cabbage and cook over low heat for 20-30 minutes. Add crushed garlic, seasonings in the middle of cooking; put applesauce or grated apple at the very end. When serving, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of turnip, 1 cup of finely shredded cabbage (150 g), a clove of garlic, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons applesauce, salt, herbs.

Pea soup with pearl barley

Soak peas overnight in cold water and, adding washed barley, put in the same water to cook. Cut the carrots, onions and parsley into small cubes, fry in oil and combine with the peas when they are half cooked. Season with salt and herbs.

1 liter of water, 1 glass of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onion, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.

Lean Pea Soup

In the evening, pour cold water over the peas and leave to swell and cook the noodles.

For noodles, half a glass of flour must be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, and leave the dough for an hour to swell. Cut thinly rolled and dried dough into strips, dry in the oven.

Cook the swollen peas, without draining, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are done.

Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, oil for frying onions - 10 g, parsley, salt, pepper to taste.

Russian lean soup

Boil the pearl barley, add fresh cabbage, cut into small squares, diced potatoes and roots, to the broth, and cook until fine. In the summer you can add fresh tomatoes, cut into slices, which are laid along with the potatoes.

When serving, sprinkle with parsley or dill.

Potatoes, cabbage - 100 g each, onion - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are rubbed or cut into cubes. Potatoes, cut into oblong pieces, are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and cooked together for 10 minutes. The greens are placed in the soup before serving. If tomato puree is added, then it is stewed along with mushrooms.

200 g fresh or 30 g dried porcini mushrooms, 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tablespoons of herbs, 1 tablespoon of tomato puree, vinegar.

SECOND COURSES

Stuffed peppers, eggplants, zucchini

Peppers, eggplants, young zucchini peel off stalks and seeds (cut the peel from zucchini) and fill minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal shares, and 1/10 of their total volume of parsley and celery.

Fry all vegetables for minced meat in vegetable oil. Fry also the stuffed eggplants, peppers and zucchini. Then put in a deep metal bowl, pour 2 glasses of tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Rinse the peas, boil them in water without adding salt, and when the water is 1/3 boiled down and the peas are almost ready, pour them over and cook until tender. Then season with finely chopped onions, fried in butter, and season.

1/2 cup peas, 1.5 l water, 1 cup buckwheat, 2 onions, 4 cm. tablespoons of vegetable oil.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden crust... As soon as the crust forms, the raw potatoes put in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, close the lid and put in the oven for 1 min. The finished stew is eaten with cucumbers (fresh or pickled), sauerkraut.

1 kg potatoes, 1/2 cup vegetable oil, 1 tablespoon dill, I cm. a spoonful of parsley, 1 onion, 1/2 glass of water, salt.

Braised cabbage

Finely chop the onion, put in a pan with vegetable oil and fry until golden brown. Then add finely chopped cabbage and fry until half cooked. In 10 minutes. until finished, add salt, tomato paste, red or black ground pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle herbs on the table before serving.

2 medium onions, 1 small head of cabbage 1/2 cup vegetable oil, salt, pepper, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.

Potatoes in garlic sauce

Rinse peeled potatoes and dry with a towel. Cut each potato in half. Heat half of the vegetable oil in a pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, grind the garlic with salt, add 2 tablespoons sunflower oil and stir. Pour over the fried potatoes with garlic sauce.

10 small potatoes, half a glass of sunflower oil, 6 slices of chanok, 2 teaspoons of salt.

Loose rice-oatmeal porridge

Rinse rice and oats, stir and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce heat to medium and keep for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the cover. Season the prepared porridge with onion fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.

Pusher

Soak the poppy seeds for 10 hours, drain the water, squeeze and grind in a mortar.

Soak the beans for 10 hours, boil for 2 hours and grind the boiled potatoes in mashed potatoes, to which add the mashed poppy seeds hot, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.

5 potatoes, 0.5 cups of beans, 2 tablespoons of poppy seeds, 1-2 onions, 2 teaspoons of sugar, 1 tablespoon of parsley, 0.5 tablespoons of black pepper.

Potato cutlets with prunes

Make mashed potatoes from 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a not steep dough.

Let it stand for about twenty minutes so that the flour swells, at this time prepare the prunes - peel it, pour boiling water over it. Roll out the dough, cut into mugs with a glass, put prunes in the middle of each, form cutlets by pinching the dough in the form of pies, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, salt and add finely chopped and fried onions in vegetable oil. Mix the whole potato mass, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g of grated raw potatoes, 500 g of boiled potatoes (mashed potatoes), 3 tablespoons of flour, 0.5 teaspoons of soda.

Rice with vegetables

Heat oil in a frying pan, fry onions, carrots, bell peppers in it. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to readiness, the rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 liters of water, 5 tablespoons of green peas.

KVASS, COMPOTE

Dried fruit compote

Rinse the fruits and then separate the apples and pears, as they take longer to cook.

Rinse the sorted fruits 3-4 times, put them in boiling water. Boil pears and apples for 35-40 minutes, other fruits - 15-20 minutes. Add sugar at the end.

200 g dry fruits, 5 tablespoons of sugar, 1.5 liters of water.

Rhubarb compote

Wash the rhubarb stalks in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put in a bowl, pour cold water and leave in it for 15 minutes. Cook sugar syrup... Remove the prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.

200 g rhubarb (petioles), 150 g sugar, 4 glasses of water, 8 g lemon zest.

Lingonberry compote with apples

Rinse winter apples, cut into slices, remove the core from them. Then immerse the fruits in sugar syrup made from decoction of apple peel and cores. Bring the syrup to a boil and put the lingonberries in it.

150 g lingonberries, 150 g apples, 150 g granulated sugar, 600 g water.

MUSHROOMS

Mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumber are cut into cubes and mixed. The oil is seasoned with vinegar and spices, and the salad is poured over them. Sprinkle with herbs on top.

150 g pickled or pickled mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickled cucumber, 3 tablespoons of vegetable oil, 2 cm. tablespoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

Mushroom caviar

Fresh mushrooms are stewed in own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and water is allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onions, lightly fried in vegetable oil. Season the mixture, sprinkle with finely chopped on top green onions.

400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tablespoons of vegetable oil, salt, pepper, vinegar or lemon juice, green onions.

Braised mushrooms

The oil is heated, mushrooms cut into thin slices and shredded onions are put in it. Broth is added to the boiled mushrooms, fresh mushrooms are stewed in their own juice for 15-20 minutes. Salt and herbs are added to the end of stewing. Boiled potatoes and raw vegetable salad are served as a side dish.

500 g fresh or 300 g boiled (salted) mushrooms, 2 tablespoons of vegetable oil, 1. onion, salt, 1/2 cup of mushroom broth, parsley and dill.

PIES

Lean Pie Dough

Knead a dough of half a kilogram of flour, two glasses of water and 25-30 g of yeast.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour to it and beat the dough until it stops sticking to your hands.

Then put the dough in the same saucepan where the dough was prepared and let it rise again.

After that, the dough is ready for further work.

Apple charlotte with black bread

Apples (better sour varieties, for example Antonovskie) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almond nuts (I took hazelnuts, since there were no almonds) -20 g, dry white wine - 20 g, black grated bread - 1 glass (I took 2 glasses, it seemed to me that the glass was not enough), vegetable oil - 20 g, zest of 0.5 lemon, orange peels- 20 g. Peel the apples, cut into slices, remove the grains, add 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, white wine.

Buckwheat shangi

Roll out the lean dough cakes, place in the middle of each buckwheat porridge cooked with onions and mushrooms, fold the edges of the cake.

After placing the finished shangs on a greased dish, bake them in the oven.

The same shangi can be prepared with fried onions, potatoes, crushed garlic and fried onions.

Buckwheat pancakes

In the evening, pour three cups of buckwheat flour with three cups of boiling water, stir well and leave for an hour. If you do not have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.

When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.

In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until sour cream is thick, put it in a warm place and bake in a pan when the dough rises again.

These pancakes are especially good with onion baked goods.

Pancakes with baked goods (with mushrooms, onions)

Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and put it in a warm place.

When the dough comes up, pour in another glass of warm water, two tablespoons of vegetable oil, salt, sugar, the rest of the flour and mix everything thoroughly.

Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onions, cut into rings. After spreading the solders in a frying pan, fill them with dough, fry like ordinary pancakes.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups wheat flour for 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a frying pan in vegetable oil.

Pies with pea filling

Cook the peas until tender, mash, add the onion, fried in vegetable oil, pepper, salt to taste.

Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll out into flat cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.

Unleavened dough products

What are the characteristics of unleavened dough cooked in fasting? We cannot put an egg in it to strengthen it. Our actions because of this largely depend on the “nature” of the flour, on the strength of its gluten.

If the flour is good and you tried to make a very tight dough (water: flour ratio = 1: 3 by volume, and do not forget to salt - adding salt also strengthens the dough a little), then you will get an excellent dumpling dough.

But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, there is no male power to pick up. Then you can pour more water (1: 2.5), but be prepared for the dough to “float” during cooking, dumplings or other products will be slippery, falling apart. Treat this with prayer and patience and eat with humility (it is always useful).

In the future, when using the same flour, you can “overcome” the weakness of its character by changing the method of preparation: steam it (it will already be something like mantas), or fry it in oil (like pasties).

For both of these methods, the dough needs to be softer. Interesting options doughs are obtained by replacing water with brine or other liquid. There are methods that use hot water, the dough is of a special taste, with a little sweetness, and more water is used for such a dough.

The dough can be used directly, for noodles, dumplings, for a side dish or as a component for a soup, or as a shell for a filling: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.

We prepare the usual unleavened dough, let it rest for twenty minutes, roll it into small thin circles and fry them on both sides. Serve on the table, where are prepared different fillings: bean pate, salad fresh vegetables, vegetable stew and maybe jam, fruit salad. Put the filling directly on the flatbread and eat it right away with the "plate".

Dumplings

Unleavened dough, kneaded in water, roll out into a cake 1 cm thick, cut into strips 2-3 cm wide, pinching off from each strip small pieces, throw in salted boiling water (or vegetable, mushroom broth). Dough for dumplings can also be made from a mixture of wheat and buckwheat flour. Dumplings boiled in water are strained and seasoned with fried onions. Dumplings boiled in broth are eaten together with liquid.

Dumplings with mushrooms

Soak and boil 150 g of dry mushrooms, finely chop, add 2 onions fried in oil, 2 tablespoons of crumbs with stale rolls, pepper, salt, a little mushroom broth, knead everything and simmer slightly. The dough is common for dumplings. Roll thinly, make small dumplings and cook. Serve with butter.

Lean manti with pumpkin

To prepare mantas, you need special utensils: a double boiler or a saucepan with a removable top, where grates with mantas are inserted (cascan, mantle). Dough: for 1 kg of flour, half a liter of hot water, salt, knead well, let sit.

Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportional pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Minced meat is laid out in the middle, a tablespoon with a slide.

The dough is pinched from above: with a bag or curly. The grates are lubricated with vegetable oil. Put the manti on them (not tightly, otherwise they will stick together), insert into a saucepan, where water is already boiling and steam for 45 minutes.

Serve with sauce: dilute soy sauce (classic, Korean, brown) in half with water, add a little vinegar, red pepper (a significant amount), chopped garlic.

Dumplings with cherries

Make a dough from flour in water, not very steep, roll out onto a thin crust. Peel the cherries, sprinkle with sugar. Digest the juice that drains with sugar. Sculpt small dumplings, boil, strain in a colander, pour juice on a platter. Serve cold.

Dumplings with apples

For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, cook dumplings from not very thin dough and boil them. When serving, sprinkle the dumplings with sugar or honey.

desserts

I would like to start talking about desserts with the simplest, something that does not need cooking: fresh fruits or washed and steamed dried (dried apricots, raisins, figs, dates, prunes), nuts of various types, halva, kazenaki, marshmallow, jam of various consistencies.

Lean include many lollipop and jelly candies, marshmallows (technologically, it can be lean). Among the prepared desserts, we note jelly, jelly, fruit salads... The latter are either prepared from the predominantly juicy fruit or seasoned with syrup, prepared from canned fruit or prepared on your own. We will consider baked goods, flour desserts separately.

Apple dessert

Mix chopped baked apples with boiled rice and add ginger and curry. Baked apples can also be served without rice, with powdered sugar and cinnamon.

Cereal dessert with dried fruits

Cook the usual compote from dried apricots, raisins or other pitted dried fruits. When the fruit is ready, semolina (or other small cereal) is poured in a thin stream with stirring evenly, in a small amount.

Citrus jelly

4 oranges, lemon, 100 g of sugar, 15 g of agar-agar, half a glass of water. Dissolve agar-agar and sugar in warm water, add the zest of half an orange, orange and lemon juice, mix, strain, pour into molds and into the refrigerator. When serving, the molds are lowered briefly under water to easily separate the jelly.

Fruit salad

Boil the pasta until tender, put it in a colander and pour over with cold water, fill with the grows. butter and stir. Cut the grapes in half and remove the seeds. Cut the bananas into slices.

Peel the apple from the core and cut into thin slices. Add tangerines or oranges in slices or half slices. Sprinkle the fruits with sugar and cinnamon, drizzle with lemon juice. Finely chop the figs and dates, chop the nuts.

Drain the canned fruits in a colander, mix with the pasta and the rest of the ingredients and add a little canned fruit syrup. Mix everything, sprinkle coconut flakes and / or chocolate chips.

Jellied pumpkin

Put the peeled pumpkin in the oven until transparent with a little water. Pour raisins, peeled walnuts (slightly chopped), dried apricots (also cut into 3-4 parts) in a flat bowl on the bottom half a finger thick.

Top it all off with a pumpkin. Do not pour out the juice remaining from cooking the pumpkin, but use it instead of water for making jelly (see the instructions on the gelatin sachets). Pour the workpiece with ready-made warm jelly, then put in the refrigerator, serve cold.

"If, by fasting bodily, we lead to become entangled in the most pernicious passions of the soul, then exhaustion of the flesh will not bring us any benefit, when at the same time we remain defiled in the most precious private ... of our nature, which, in fact, becomes the dwelling place of the Holy Spirit."

Rev. Cassian the Roman

SECOND COURSES COOKED WITHOUT OIL

Boiled potatoes with nuts

500 g potatoes, 1 onion, 150 g of peeled walnuts, 1 - 2 cloves of garlic, 2 sprigs of cilantro, parsley or dill, wine vinegar, red pepper, salt to taste.

Boil well washed potatoes with skin, cool, peel and cut into cubes. Peeled walnuts, garlic, red pepper and cilantro pound with salt.

Add wine vinegar and chopped onions to taste, mix with diced boiled potatoes and sprinkle with chopped parsley or dill.

Potato meatballs

500 g potatoes, 1 onion, 0.5 tbsp. shelled walnuts, 2 - 3 tbsp. l. wine vinegar, 1 st. l, water, 1 - 2 cloves of garlic, 0.5 tbsp. finely chopped cilantro and dill, crushed saffron, paprika, salt to taste.

Boil the potatoes in the usual way and knead well. Peeled nuts, garlic, cilantro, paprika, salt, crush and squeeze out the nut butter, which is drained into a separate bowl. Dilute the crushed nut mass with water and vinegar, add very finely chopped onions, cilantro and dill, crushed saffron, mashed potatoes and knead well. From the resulting doughy mass, roll meatballs the size of egg... Gently place them on a dish, in each meatball make a small depression into which to pour the nut butter.

Belarusian hoof

300 g potatoes, 20 g of wheat flour, 1 onion, 1 g of soda, salt, mushrooms.

Grate raw potatoes, add salt, flour, baking soda and mix well. Roll out the strips from the resulting dough, then cut them into pieces 2 - 3 cm long and bake in the oven. Before serving, put the product in the mushroom broth for 10 - 15 minutes, then put it in a colander. Serve with fried onions and mushrooms.

Monastery-style boiled beans

Colored beans, onions, parsley and dill, salt.

Sort the colored beans, rinse well, scald with boiling water, add a little warm water so that the beans are slightly covered with them, and cook until the beans are soft. Then salt to taste, add finely chopped onions. Cook for about half an hour, add chopped parsley and dill. Serve the boiled beans hot or cold along with the remaining broth.

Red bean puree

200 g red beans, 40 g onions, 60 g of walnut kernels, 20 g of wine vinegar, 4 g of garlic, pepper, dill, cilantro, parsley, salt to taste.

Add raw chopped onion, garlic to the beans cooked until half cooked, bring to readiness and strain. Rub the beans, gradually diluting this mass with a decoction. Season with crushed nuts, vinegar, chopped herbs and pepper.

Pearl barley porridge with vegetables

Pearl barley, carrots, onions, spices, salt, bay leaves.

Rinse the groats well, add water, bring to a boil and cook over medium heat for 1.5 - 2 hours. In the middle of cooking, add chopped carrots, chopped onions, salt, bay leaves and spices to the pan.

Pilaf with dried fruits and nuts

2 tbsp. rice, a handful of dried apricots, raisins, a few dates, prunes, 4 - 5 walnuts, 2 tbsp. l. honey, salt.

In slightly salted water, boil rice until half cooked, add carefully washed and sorted raisins, dried apricots cut into strips, a few dates cut into strips and pitted and chopped prunes, as well as fried (without oil) crushed nuts. Bring under the lid to readiness, add honey, mix and let it brew.

Semolina porridge with cranberry juice

From 1 tbsp. cranberries cook 6 tbsp. fruit drink, boil, add 0.5 tbsp. semolina and 0.5 tbsp. sugar, boil, cool, serve with sugar.

Smolenskaya porridge with cranberry juice

From 1 tbsp. cranberries cook 6 tbsp. fruit drink, boil, add 0.5 tbsp. rice and 0.5 tbsp. sugar, boil, cool, serve with sugar.

Herculean porridge

0.5 liters of water, about 1.5 cups of oatmeal, 1/3 cup of walnuts, salt, sugar to taste.

Pour oatmeal, sugar, salt to taste, peeled nuts into boiling water. Cook for 15 minutes, stirring occasionally.

SECOND COURSES COOKED WITH VEGETABLE OIL

Mashed potatoes with onions

1.5KG potatoes, 3 onions, 3 tbsp. l. vegetable oil, salt.

Boil potatoes, drain the water into a separate bowl. Finely chop the onion and fry until golden brown. Mash the potatoes, adding broth as needed so that the mashed potatoes are not too thick. Add the sautéed onions.

Boiled potatoes

1 kg potatoes, 3 cloves of garlic, 0.5 tsp. cumin, salt, vegetable oil.

Boil the potatoes with halved garlic cloves and caraway seeds. Drain the broth, dry and serve, sprinkling with vegetable oil.

Bishop potatoes

1.5 potatoes, 5 tbsp. l. vegetable oil, 2 - 2.5 tbsp. l. flour, salt.

Boil the potatoes, cool, cut into thick slices and fry in vegetable oil. At the end of frying, add flour, stir vigorously and let it crisp.

Deruny

10 potatoes, salt, vegetable oil, flour.

Grate peeled potatoes on a coarse grater, salt, add enough flour so that the dough is not too runny. Spoon the potato mass into a frying pan with hot vegetable oil and fry on both sides until crisp. Put on a plate in 1 layer so that the potato pancakes do not get wet, otherwise they will not be crispy.

Baked potatoes stuffed with fried onions

10 - 12 large potatoes, 1 onion, 1 tbsp. l. vegetable oil, salt.

Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat.

Mash the removed mass, pour over with oil, mix with chopped onions fried in oil and stuff the potatoes. Sprinkle it with oil, warm it up.

You can add mushrooms to the minced meat.

Baked potatoes stuffed with buckwheat porridge with onions

10 - 12 potatoes, for minced meat: 100 g, buckwheat, 2 - 3 onions, vegetable oil, salt.

Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat.

Boil buckwheat porridge: pour the cereal into a saucepan (it should take half the volume), add oil, salt, pour boiling water (so that the cereal is covered) and put the pan in the oven in a pan with boiling water (it needs to be refilled as it boils down).

Put chopped fried onions into the prepared porridge, mix and fill the potatoes. Sprinkle it liberally with oil and heat it in the oven.

Potato pies with mushrooms

Potatoes, flour, vegetable oil, salt. For minced meat: mushrooms, onions.

Prepare mashed potatoes in the water in which the potatoes were cooked, add flour to make a viscous dough. For the filling: soak the mushrooms in cold water for 2 - 4 hours, boil them in the same water, put in a colander, chop, fry with chopped onions in vegetable oil. Divide the dough into balls with wet hands, shape the cakes, put the filling on them, pinch the edges. Fry the pies on both sides in vegetable oil. The filling can also be made from fried cabbage with garlic, or other vegetables, or buckwheat porridge with onions.

Fried cabbage

About half or 1 small head of cabbage, vegetable oil, salt, 3 cloves of garlic, herbs.

Chop the cabbage finely, put in a deep frying pan with hot vegetable oil, pour over water so that the cabbage is only covered with it. Salt and simmer, covered for 15 minutes. Open the lid, let the excess liquid evaporate and bring to a golden brown over high heat.

Put chopped garlic in the finished cabbage and serve, sprinkle with chopped herbs.

Cabbage rolls stuffed with vegetables

Loose head of cabbage, 2 carrots, 2/3 tbsp. rice 1 head of onion, 1 tbsp. l. tomato, garlic, vegetable oil, salt, herbs.

Remove the upper large leaves from the cabbage head - 10 - 12 pieces, boil them slightly to become soft, beat off the petioles or cut them off. Prepare minced meat: cook loose rice, fry chopped carrots and finely chopped onions, combine with rice, add finely chopped garlic clove.

Fill cabbage leaves with prepared minced meat, roll up and place in a deep frying pan or saucepan. Cover with water, add tomato, herbs, salt and simmer until tender.

Lean cabbage rolls

1 kg cabbage, 0.5 tbsp. ground crackers, 2 - 3 tbsp. l. vegetable oil, 0.5 tbsp. l. salt.

Boil a whole head of cabbage until half cooked in salted water. Pull out into a colander and drain off the water. Disassemble the head of cabbage into leaves and wrap each of them in an envelope, roll in breadcrumbs and fry in oil. You can also serve chilled.

Cabbage cutlets

500 g of cabbage, 2 tablespoons of semolina, 2 tablespoons of ground crackers, salt to taste, 3 tablespoons of vegetable oil, 1/2 cup of water.

Finely chop the cabbage, put in a saucepan, add water, 1 tablespoon of vegetable oil and simmer until half cooked. Pour into the boiling mass in a thin stream semolina, cook, stirring continuously for 10-15 minutes, cool slightly, salt, stir and cool. Form oval cutlets, breaded in breadcrumbs, fry.

Fresh white cabbage with vegetable oil and breadcrumbs

1 head of cabbage, 1 onion, 200 g of vegetable oil 3 tbsp. l. crackers, a few sprigs of parsley, salt.

Peel the head of cabbage from the upper leaves, cut into 6 - 8 pieces, put in salted boiling water, let it boil, put in a colander, squeeze slightly. Put the cabbage on the bottom of the saucepan, add the parsley and onion, cover and cook until soft, without boiling. When serving, pour over the cabbage with heated vegetable oil with breadcrumbs, prepared as follows: pour the grated stale loaf into the heated vegetable oil and brown it.

Or: clean the head of fresh cabbage from the outer leaves, cut it crosswise, but not completely, put it in salted boiling water and cook until soft. Transfer the whole head of cabbage to a dish, pour over with butter and breadcrumbs.

Or: fill the broth in which the cabbage was cooked, 1 tbsp. l. vegetable oil and 0.6 tbsp. l. flour, boil, shaking the pan, put the cabbage on a deep dish and pour over the resulting sauce.

Stewed fresh cabbage

1 - 2 heads of fresh cabbage, 0.5 tbsp. water, 0.5 tbsp. l. flour, vegetable oil, apple juice (or vinegar), sugar, salt to taste.

Chop the cabbage, salt, squeeze, fry in vegetable oil, add water, add flour, salt, sugar and apple juice (or vinegar), simmer until tender.

Stew sour cabbage

600 g sauerkraut, 3 - 6 dried mushrooms, 1 onion, 1 - 2 bay leaves, 2 - 3 black peppercorns, 0.5 tbsp. l. flour, 2 - 3 tbsp. l. vegetable oil, salt.

Wash the chopped cabbage, squeeze, put in a saucepan, pour over the pre-cooked mushroom broth, add finely chopped mushrooms, bay leaf, pepper, salt, cook until tender. Put flour fried in vegetable oil with finely chopped onion, mix, cook under the lid until tender.

Pasta with vegetables

500 g pasta, 2 - 3 carrots, 40 g of parsley root, 3 onions, 1 tbsp. green peas, 2 tbsp. l. tomato puree, 100 g of vegetable oil, dill or parsley.

Chop carrots, parsley, onion into thin strips, fry with tomato puree in vegetable oil for 10 - 12 minutes, then add warmed to vegetables canned peas and mix. Boil the pasta, drain the water, combine with vegetables. Serve hot, sprinkle with finely chopped dill or parsley.

Mushrooms stewed with barley grits or rice

400 g salted, or 60 g stewed mushrooms, 50 - 60 g of vegetable oil, 1 - 2 onions, 0.5 - 0.75 ct. cereals, 2 - 3 tbsp. water, 1 st. l. tomato puree, salt, green onions and parsley.

Fry the prepared mushrooms and onions in oil until light golden brown. Mix with washed cereals and hot water, simmer until the cereals are soft, then add the tomato puree. Sprinkle the finished dish with herbs. Serve with pickled cucumber salad or cabbage.

Mushrooms stuffed with rice

500 g champignons, 2 tbsp. l. vegetable oil, 1 tbsp. boiled rice, 1 parsley root, dried sugar, salt.

For medium-sized mushrooms with a round cap, cut out the stem so that the cap remains intact. Finely chop the legs across the fibers and simmer in vegetable oil along with grated parsley. Add boiled rice, salt.

Sprinkle a little salt on the mushroom caps, fill them with minced meat and place in a fireproof dish or a greased dish. Lay the remaining minced meat in a slide, sprinkle with breadcrumbs. Bake mushrooms until golden brown.

Fried ears with minced mushroom and buckwheat porridge

Prepare ears, stuff them with mushroom minced meat mixed with buckwheat steep porridge, which is fried with onion and mushrooms. Serve with borscht, mushroom sauce.

Prepare the dough for the ears as for the noodles. Roll out very thinly, cut into squares, grease the edges with water, put 1 tsp on each piece. minced meat, blind the edges of the quadrangles, and then the ends. Fry in vegetable oil, preferably in a copper saucepan, so that the oil does not burn. After frying, put the ears on the paper and, when dry, put them in borscht or soup before eating.

Dried mushroom pilaf

10 - 12 dried porcini mushrooms, 1 tbsp. rice, 3 onions, 1 carrot, 3 tbsp. l. vegetable oil, 1.5 tbsp. broth, tomato puree, salt.

Sort the mushrooms and soak for 3 hours, then cook in the same water until tender. Remove the mushrooms from the broth, cut into large strips, fry. Fry also finely chopped onions, sauté carrots with tomato puree. Mix with mushrooms, adding a little strained mushroom broth. Put the sorted out washed rice, close the lid and simmer until tender.

Porridge-mash

Millet and barley, (rice and wheat, corn and barley) cereals, two types of vegetables, salt.

Take a mixture of cereals (for example: millet and barley, corn or rice and wheat, corn and barley). The main thing is that one of the cereals is whole, and the other (or others) is crushed. Grate vegetables, at least two types. For a glass of a mixture of cereals - a glass of vegetables.

Put a third of the vegetables on the bottom of the dishes, on them a layer of cereals, then again a layer of vegetables, and so on, to make three layers (vegetables on top). Pour everything with hot salted water so that the top layer of vegetables is covered with it. Place in the oven for 6 to 8 minutes.

Buckwheat porridge with onions

2 tbsp. buckwheat groats, 2 onions, 3 tbsp. vegetable oil. salt.

Sort the buckwheat, wash and dry in a saucepan with a thick bottom, stirring constantly, salt and, when the cereal becomes dry and crumbly, pour 3 tbsp. boiling water. Cover and cook on the lowest heat, without stirring, otherwise the porridge will not be crumbly. Fry finely chopped onions in a pan and put them in the prepared porridge. Give a good rebuke by wrapping the pan in newspaper and placing it under the pillow.

Pea porridge with barley grits

1 tbsp peas, 1 tbsp. barley, 1 carrot, 2 onions. vegetable oil, salt, parsley, or green onions.

In the evening, soak the peas, put them to boil in the same water. In 20 minutes. add washed barley grits. Stir often so that it does not burn, and make sure that it does not run away.

When the peas become soft, mash them, add chopped onions with coarsely grated carrots fried in vegetable oil, boil for about 20 minutes more. Serve sprinkled with chopped parsley or green onions. Barley grits can be replaced with "Hercules", in which case it is added at the end of cooking, in 15 - 20 minutes. to end.

Porridge with apples

Semolina (millet, oatmeal) groats, sweet and sour apple, sugar.

Boil thin porridge in water (semolina, millet, oatmeal). Separately grate a peeled sweet and sour apple. Before serving, put the grated apple directly into a plate at the rate of one medium-sized apple for two servings. Stir by adding before use. a little sugar to taste. You can also grate some carrots with the apple.

Rice cutlets with mushroom sauce

1 tbsp. rice, 4 tbsp. l. vegetable oil, 0.5 tbsp. chopped white crackers, salt.

For the sauce: 3 - 4 dry mushrooms. 1 onion 1 tbsp. l. flour, 2 tbsp. l. vegetable oil, 1 tbsp. raisins (raisins), 0.5 tbsp. sweet almonds, lemon juice and sugar to taste.

Boil rice in salted water until soft, fold back, let the water drain well, put in a saucepan, crush a little so that it does not crumble, pour 1 tbsp. l. oil and let cool. Cut the cutlets from this mass, roll in breadcrumbs and quickly fry on both sides.

For the sauce: boil the broth from the soaked mushrooms. Fry finely chopped onions in oil, add flour and fry. Pour in, gradually stirring, a glass of mushroom broth and boil. Scald the raisins and almonds with boiling water several times, let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Bring the sauce to a boil and pour over the cutlets.

Rice with prunes

0.5 tbsp. rice, 0.5 tbsp. prunes, 1.5 tbsp. l. vegetable oil, 1.5 tbsp. l. sugar, 2 - 3 whispers of citric acid, 1 tbsp. water.

Rinse the rice, dry and fry in a pan. Remove seeds from prunes. Put prunes and fried rice in boiling water, add sugar, citric acid and simmer until the rice is tender.

When serving, pour over the rice with vegetable oil.

Herculean porridge pancakes

In oatmeal, add 1 - 2 grated apples, salt and 2 tbsp. l. flour. To stir thoroughly. Fry pancakes in a hot skillet in vegetable oil.

Pancakes with onions

500 g flour, 2 tbsp. water, 1 tbsp. l. sugar, 15 g yeast, onion, a pinch of salt, 0.5 tbsp. vegetable oil.

Knead the pancake dough from flour, water, yeast, salt, sugar. Let the dough come up. Finely chop the onion, simmer in oil, salt to taste. When the dough comes up, put the stewed onion into it. Let the dough rise again for 15 minutes. Bake the pancakes in the usual way.

Monastic rice

2 cups of rice, 4 cups of water, 2 onions, 2 tablespoons of vegetable oil, 2 carrots, 1 tablespoon of tomato paste or tomato sauce, dried celery, dill, ground black pepper, salt.

Rinse the rice thoroughly, pour in boiling water, cook for 10 minutes, so that there is a "grain from a grain", drain into a colander. In a deep frying pan, fry finely chopped onions in vegetable oil until golden brown, add boiled; coarsely grated carrots and tomatoes, mix. Add rice, season to taste with herbs, pepper and salt. Serve hot.

Pumpkin pancakes

1 kg of peeled pumpkin, 1 glass of wheat flour, salt, sugar to taste, vegetable oil for fried, honey.

Grate the pumpkin on a fine grater, add salt and sugar, add flour, knead a homogeneous dough. Spoon into a hot frying pan in heated vegetable oil, fry on both sides. Serve with honey.

Pea jelly

1/2 cup split peas, 1 cup water, 1 tablespoon vegetable oil, 2 onions.

Dry the peas in a pan, grind in a coffee grinder. Pour the resulting pea flour into boiling salted water and, stirring continuously, cook for 15-20 minutes, then pour into oiled plates. When the jelly thickens, cut it into portions.

When serving, sprinkle the jelly with onions fried in vegetable oil.

SMOLENSK MONASTERY

Curd noodles

Ingredients:
100 g of noodles or vermicelli, 150 g of low-fat cottage cheese, 1 tsp. sugar, 2/3 eggs, 1/4 cup sour cream, 1 tbsp. l. jam, 1 tbsp. l. ground crackers, salt to taste.

Preparation

Boil noodles or vermicelli in salted water. Pass the cottage cheese through a meat grinder, add the yolks pounded with sugar, mix everything and combine with boiled noodles, add whipped egg whites.
Put the mass on a frying pan greased with butter and sprinkled with breadcrumbs, grease the surface with sour cream and bake.
When serving, cut into pieces, pour over sour cream mixed with jam.

MIRACLE MONASTERY

Porridge with spices

Ingredients:
2 cups oatmeal, 1/2 cup milk, 1/2 cup cream, 5 tbsp. l. sugar, 1 liter of water, 1 tsp. salt, cinnamon, coriander, cloves

Preparation

Boil the oatmeal in salted water until tender. Pour milk over the porridge, boil, add sugar, season with spices and cook for 5-7 minutes.
At the end of cooking, add cream, stir and remove from heat.

SOLOVETSK MONASTERY

Viburnum soup

Ingredients:
125 g of viburnum, 150 g of crackers, 3 tbsp. l. honey, 500 g water, sour cream

Preparation

Sort out the viburnum berries, rinse, pour boiling water over and leave for half an hour.
Then drain the infusion, pour the berries with fresh water and cook for about 30 minutes over low heat.
5 minutes before the end of cooking, put honey and grated rye crackers.
When serving, pour sour cream into the soup.

IRKUTSK ASCENSION MONASTERY

Coniferous drink

Ingredients:
300 g of pine needles, 1/4 cup of honey, 1.5 liters of water, 1/2 lemon.

Preparation

Rinse the pine needles thoroughly, chop finely, pour boiling water over, add honey, lemon zest and cook, covering with a lid, for 30 minutes.
Strain the finished broth, cool and pour in lemon juice.

DALMATOV MONASTERY

Ural snack

Ingredients:
200 g of soaked watermelon, 2 beets, 3 tsp. honey, 2 cloves of garlic, herbs.

Preparation

Rinse the beets well, boil, cut into small slices.
Pulp soaked watermelons cut into cubes, mix with beets, add finely chopped garlic and honey.
Decorate the appetizer with dill herbs.

VALAAM MONASTERY

Fish in Russian

Ingredients:
200 g herring, 1 tbsp. l. vegetable oil, 1/2 cup milk, 1/2 tbsp. l. flour, 1/2 onion, salt and pepper to taste.

Preparation

Peel fresh herring, gut, rinse, put in a saucepan.
Top the fish with finely chopped onions, season with salt and pepper to taste, pour with butter and pour over milk so that the fish is barely covered.
Close the saucepan with a lid and simmer in the oven until tender.

PECHERSKY MONASTERY

Pudding

Ingredients:
1 cup rice, 2 cups water, 3 cups milk, 7 apples, 6 tbsp. l. sugar, 4 eggs, 4 tbsp. l. butter or margarine, 2 tbsp. l. sour cream, crackers.

Preparation

Sort the rice, rinse and cook a viscous porridge. Cool the finished porridge, mix with the yolks, pounded with sugar, add finely chopped apples, beaten egg whites, mix.
Grease a baking sheet with oil and sprinkle with ground breadcrumbs. Put the prepared mass on a baking sheet, smooth the surface, brush with a mixture of eggs and sour cream and bake in a hot oven.
Serve the pudding with any jam.

TRINITY-SERGIEVSKAYA LAVRA

Lentil Chowder

Ingredients:
750 g water, 1 carrot, 3 cloves of garlic, 1/2 cup lentils, 1/2 onion, 1/2 tbsp. l. savory herbs, 1 bay leaf, salt and pepper to taste

Preparation

Rinse lentils previously soaked for 4-6 hours, add fresh water, put on low heat and bring to a boil. Then put finely chopped carrots and cook until the lentils are completely boiled.
When the lentils are ready, add finely chopped onions, bay leaves, black pepper, salt and simmer for another 10 minutes.
Put savory and chopped garlic in the prepared stew, remove from heat and let it brew.

SUZDAL MONASTERY

Omelette

Ingredients:
3 eggs, 1 tbsp. l. vegetable oil, 1/2 cup milk, 1 clove of garlic, 1/2 part each carrot and turnip, 1/4 cup chopped cabbage, 1/2 tsp. mustard, salt to taste.

Preparation

Finely chop the garlic, mix with vegetable oil and mustard, grind the mixture thoroughly. Peel carrots and turnips, rinse and cut into thin strips.
Prepare an omelet mixture of eggs, milk and salt, beat well.
Put the garlic mixture in a preheated pan, then put the vegetables, lightly fry, pour the omelet mixture and bake in a hot oven.

ST. USPENSKAYA KIEV-PECHERSKAYA LAVRA

Mushroom cheese

Ingredients:
champignons 500 g, cheese "Domashny" 600 g, olive oil 2 tbsp. l., chopped greens 2 tbsp. l., salt to taste.

Preparation

Wash the mushrooms, cover completely with water, salt and cook until tender for 20 minutes. Drain the water, discard the mushrooms in a colander, mince, add oil and mix with cheese.
Put the resulting mass on clean cheesecloth, roll up in the form of a ball and put under the press for an hour.
Transfer the cheesecake to a platter, cut into slices, sprinkle with herbs and serve.

Kalya with fish

Ingredients:
salmon fillet 600 g, sauerkraut 1 cup, flour 1 tbsp. l., lemon 0.5 pcs., parsley and celery root 1 pc., pickles 2 pcs., onions 1 pc., allspice 5-6 peas, cucumber pickle 1 cup, vegetable oil 2 tbsp. l., bay leaf 2-3 pcs., chopped dill 2 tbsp. l., salt to taste.

Preparation

Wash the fish, cut in portions, add water (2 liters), add roots, bay leaves, pepper, salt and cook for 15 minutes.
Put the salmon pieces in a separate dish, strain the broth, add sauerkraut and cook for 5-7 minutes.
Finely chop the onion, put in a frying pan and sauté in oil for 3 minutes.
Add the diced cucumbers and cook for another 5 minutes, add flour, stir and lightly fry.
Put the prepared dressing in the soup, bring to a boil, add fish, cucumber pickle and cook for 10 minutes.
Serve with a slice of lemon in each plate and sprinkle with herbs.

Cabbage rolls with mushrooms

Ingredients:
cabbage 1 head of cabbage, rice 2/3 cup, mushrooms 600 g, onions 1 pc., vegetable oil 4 tbsp. l., salt and pepper to taste.

Preparation

Wash the rice, pour over one and a half glasses of water and cook until half cooked (about 10 minutes).
Wash the mushrooms, chop, fry in oil (1 tablespoon) for 10 minutes.
Chop the onion and sauté in oil (1 tablespoon) until golden brown, combine with mushrooms and rice, salt, pepper and stir.
Disassemble the cabbage into leaves, blanch in boiling water for 3-4 minutes until elastic and discard in a colander. Hard stems can be beaten off slightly until soft. Put a tablespoon of the filling on each sheet and roll the cabbage roll.
Put stuffed cabbage in a greased (1 tbsp. Spoon) refractory form, sprinkle with oil on top (1 tbsp. Spoon) and simmer over low heat under a lid for 15 minutes.
Serve sprinkled with herbs.

Makovnik

Ingredients:
flour 2 cups, vegetable oil 3 tbsp. l., yeast 0.5 sachet, sugar 1 tsp., salt to taste for the filling, poppy seeds 10-12 tbsp. l., honey 3 tbsp. l.

Preparation

Knead the dough: dissolve sugar in warm water, add yeast, flour (1 tablespoon), mix and put in a warm place.
When the dough rises (15 minutes), add salt, vegetable oil (2 tablespoons), the rest of the flour and knead the dough. Knead until it sticks to your hands.
Place the dough in a saucepan, cover and let rise (45 minutes).
Put the poppy in a gauze bag and rinse. Melt honey in a water bath. Add washed poppy seeds, stir and continue to cook, stirring occasionally, for 8-10 minutes. Cool down.
Roll out the dough thinly, put the poppy filling over the entire surface, roll it into a roll and put on a greased baking sheet (1 tablespoon), grease with the remaining oil on top and put in an oven preheated to 200 degrees.
Bake for 10 minutes.

Monastic lean fish soup

Ingredients
For 2 liters of water: 1-1.5 kg of fish, 0.3 cups of millet, 1 carrot, 3-4 potatoes, 1 onion, 10 black peppercorns, salt, herbs to taste.

Preparation

Many people love first fish dishes, and ukha occupies a special place in Russian cuisine. We offer a lean recipe for making a monastery fish soup. Such a first dish can be prepared not only during Lent, but also for every day.
To prepare the monastery fish soup according to this delicious lean recipe, you need to boil the broth from the cleaned and gutted fish, removing the foam as needed.
Remove the fish, and strain the broth thoroughly through a fine sieve and put on fire. When it boils, put millet, potatoes and carrots cut into strips, onions, bay leaves and peppers in a saucepan. Cook until vegetables are ready.
At this time, use your hands to disassemble the fish into small pieces, carefully choosing the bones.
When the soup is cooked, put pieces of fish in it and boil for 2-3 minutes.

Lean chebureks

Ingredients
For the dough: 0.5 l of water, 700 g of flour, 1 glass of vegetable oil, salt, pepper to taste.
For the filling: minced mushroom, or finely chopped sauerkraut, or onions fried with carrots.

Preparation

Delicious, light, original pasties prepared according to this lean recipe are a good dish not only for fasting, but also for every day.
To prepare pasties, dilute salt in water to taste, add black pepper, sifted flour and knead the dough. The dough should be elastic.
Roll out thin cakes with a thickness of 3 mm and a diameter of about 20 cm.
On one side of the cake, put the prepared filling not in a thick layer, but cover with the other side, pinch the edges of the cheburek well and prick with a fork in several places.
Fry in hot vegetable oil (deep fat).
You can serve pasties for soups or as a main course.

Chicken fillet in nuts

Ingredients:
chicken fillet (white or more fatty red) - 1 kg, salt, 1 tbsp. flour (more if needed), 3-4 eggs, salt, 4-5 cups of walnuts.

Preparation

Festive chicken dish. This dish will delight you both with its taste and the speed of preparation.
The secret of this delicious chicken dish lies in the unusual nut batter. The chicken fillet turns out to be surprisingly juicy!
To fry fillets in nuts, you need to prepare 3 containers for batter components.
Pour flour into the 1st. In the 2nd, mix all the eggs with salt - this mixture should be very salty. Pour ground nuts into the 3rd (you can grind them in a meat grinder or blender).
Separately prepare the beaten off small pieces of fillet.
First, dip the chop on all sides in flour, then on both sides in an egg and at the end - in chopped nuts.
And we fry all this in salted sunflower or olive oil over medium heat until cooked and the nuts are browned.
The meat is very juicy and tasty.

Fried woodcock

Ingredients:
for 1 woodcock - 50 g bacon, 100 g each of butter, red wine, salt.

Preparation

If there is a hunter among the parishioners who brings hunting trophies, then this is a recipe for a festive monastery table.
To cook a fried woodcock according to a holiday recipe, the carcass must be processed, seasoned with the legs, rubbed with salt, overlaid with bacon, tied, fry in a saucepan (frying pan) with the addition of wine until tender.
Remove threads, fat residues.
Other medium-sized waders or small chickens are also prepared.

Serpukhov Sovereign Female Monastery

Lenten dishes:

Lean pilaf with prunes

Ingredients:
- Rice - 0.5 kg
- Bulb onions - 2 groats. heads
- Carrots - 3 pcs.
- Bulgarian pepper - 2 pcs.
- Prunes - 200 g
- The tomatoes are fresh. - 3 pcs.
- Garlic - 3-4 cloves
- Vegetable oil
- Bay leaf
- Salt, pepper to taste
- Water 600 - 700 g

Preparation

Fry onions, carrots, bell peppers in oil separately until tender.
Cut the prunes into strips. Finely chop the garlic. Cut the tomatoes into cubes.
Rinse the rice, put in an aluminum pan. Put fried vegetables, tomatoes, garlic, prunes, bay leaves, salt and pepper there.
Mix the entire contents and fill with hot water. Bring to a boil over high heat, and then cook on low until tender, without stirring.

Vegetable puree soup

Ingredients:
- Potato
- Onion
- Carrot
- Greens
- Laurel. leaf, salt
- Hercules (optional)

Preparation

Finely chop onions, carrots and fry. Boil potatoes in salted water, remove and rub or mash, and then combine with broth again.
Put onions and carrots, laurel there. leaf, you can oatmeal and cook for 5 minutes. at the end of cooking, throw in finely chopped greens.
If desired, add a little dry to this soup. vegetable cream(for 1 liter of water about 2 tablespoons.)

Potato casserole with mushroom filling

Ingredients:
- Potato
- Fresh champignons
- Onion
- Greens
- Vegetable oil
- Salt to taste

Preparation

Fry the onions. Finely chop the mushrooms and fry. Leave some of the fried onions for mashed potatoes, and combine the rest with the mushrooms. Finely chop the greens and also combine with the mushroom filling.
Boil the potatoes until tender (but do not boil them), mince or overheat (do not add water). Add a little oil to the mashed potatoes.
Grease a baking sheet with oil, put half of the potatoes on it and smooth them over the entire baking sheet. Then put the mushroom filling on a layer of potatoes in an even layer, and the top layer - the rest of the potatoes.
Sprinkle the casserole over the entire surface with vegetable oil or grease with lean mayonnaise, garnish with slices of mushrooms. Bake until golden brown.

Puff salad with pineapple

1st layer - boiled rice
- soy mayonnaise
- 2nd layer - finely chopped fried mushrooms with onions
- soy mayonnaise
- 3rd layer - finely chopped canned pineapple
- soy mayonnaise
- 4th layer - finely chopped parsley and dill
- soy mayonnaise - mesh
All these layers can be repeated if you want the salad to be higher.

Squid cutlets

Ingredients:
- Fresh squids 1 kg
- Bulb onions 2 pcs.
- Breadcrumbs 1.5-2 cups
- Ground black pepper and salt to taste
- Vegetable oil

Preparation

Peel the defrosted squid from the insides of the skin. Wipe off with a napkin so that there is no water. Pass through a meat grinder 2 times.
Fry half of the onion and add to the squid, roll half raw through a meat grinder and also combine with minced meat.
Add salt, pepper, crackers, beat the minced meat well.
Form cutlets, roll them in breadcrumbs and fry well on both sides in vegetable oil.

Squid sauce (for garnish)

Ingredients:
- Fresh squids - 0.5 kg
- Bow - 1-2 goals
- Carrots - 1-2 pcs.
- Water - 1 l
- Sauteed flour - 4 tbsp. heaped spoons
- Bay leaves, salt, pepper to taste

Preparation

Peel fresh squids from entrails and skins, cut them into strips. Chop the onion, grate the carrots and fry them in vegetable oil.
Dilute the flour little by little with cold water, then combine all the products and bring to a boil, stirring occasionally, cook for 5-7 minutes.
Optionally, add about 2 tbsp soy mayonnaise to the gravy before cooking. lies.

Festive Lenten Gingerbread

Ingredients:
- Flour - 2.5-3 cups
- Tea brew - 1 glass
- Instant coffee - 1 tsp
- 0.5 cups vegetable oil
- 1 cup of sugar
- 3 tbsp. spoons of jam
- grated zest of half a lemon
- prunes - 4-5 pcs.
- dried apricots - 4-5 pcs.
- walnuts - 2 tablespoons lodges
- soda - 1 tsp
- lemon. juice - 1 tablespoon

Preparation

Pour sugar into a bowl, pour in butter, put jam. Add coffee to a hot, very strong tea brew and pour into a bowl too. Add flour and knead the dough well.
Fry the nuts and crush them finely with a rolling pin or a wooden crush - add to the dough.
Finely chop the prunes and dried apricots - add to the dough. Add zest.
Knead the dough. Quench the soda with lemon juice and combine with the dough.
Grease a baking sheet with oil, put the dough on it in an even layer and place in a preheated oven.
Bake at 180-200 C for 40 minutes.

Rye bread loaf (lean without butter)

Ingredients:
- Rye bread
- Honey
- Walnuts
- Cinnamon
- Lemon zest

Preparation

Cut the bread into thin slices, trim off the crusts. Soak each slice of bread with honey, sprinkle with a little cinnamon and grated zest.
Lay on top of each other, sprinkle with crushed walnuts on top and put in the cold for 2-3 hours.

Georgian salad (lean without oil)

Ingredients:
- Fresh cabbage - 2 medium heads
- Walnuts - 1 glass
- Ground black pepper - 0.5 tsp
- Garlic - 3 cloves
- Salt, sugar to taste

Preparation

Cut the cabbage into 4 parts, place tightly in an aluminum pan, cover with water and simmer for 2 hours. Then remove from water and cool. It is good to squeeze the water out of it with your hands and pass it through a meat grinder.
Grate the garlic on the finest grater and add to the cabbage.
Pass the nuts through a meat grinder and combine with the mass. Also add salt, pepper, sugar and mix well.

Belyashi with lentil filling

Knead the yeast dough:
- Water - 1 liter
- Flour - 2 kg
- Vegetable oil - 0.5 cups
- Yeast - 20 gr.
- Salt - 1 tsp
- Sugar - 3 tbsp. spoons
- Put it in a warm place to approach for 1.5-2 hours.
Filling: Boil 1 kg of lentils well in salt water, discard in a colander to glass the water. Then pass the lentils through a meat grinder or heat until smooth. Grate and add 3 cloves of garlic. Chop finely and fry the onion (2-3 large heads) and combine it with lentils.
From the dough, make small cakes 7-10 mm thick, 10 cm in diameter, put lentil minced in the middle, mold round whites and fry them in oil over low heat under a closed lid, periodically turning them over until they are fried.

Modest meals

Salad recipes:

Mushroom Picker's Joy Salad

Ingredients:
- Fried champignons with onions - 50%
- Pickled or pickled cucumbers
- Boiled eggs
- Mayonnaise

Preparation

Champignons are cut large. Cucumbers - cubed. Eggs - in large cubes. Mix everything and season with mayonnaise.

Crab stick salad

Ingredients:
- 200 g crab sticks
- 4 hard boiled eggs
- 3 fresh cucumber(medium) or salty
- 0.5 onions (small)
- 3 tbsp. spoons of corn
- 2 small boiled potatoes or 4 tbsp. spoons of rice
- mayonnaise 250 g

Preparation

Cut the crab into small cubes. sticks, cucumbers, eggs, onions (finely), potatoes.
Add corn, season with mayonnaise and stir.

Herring under a Fur Coat

Ingredients:
- Boiled potatoes
- Boiled beets
- Boiled carrots
- Boiled eggs
- Onion
- Salted herring
- Mayonnaise

Preparation

Grate the potatoes on a fine grater, placing them first on the dish.
The next layer is herring, cut into small cubes.
On top of the herring, the onion is very finely chopped.
Then - grated eggs, carrots, beets.
Each layer is coated with mayonnaise and grease with mayonnaise on top.
Decorate the fur coat with herbs and vegetables.

Cheese recipes

Cheese

Ingredients:
- 3 liters of milk
- 1 kg of cottage cheese
- 10 pieces. eggs
- 3 tbsp. tablespoons of salt

Preparation

Combine cottage cheese with eggs and salt. Boil the milk and put the curd mass in the boiling milk.
Simmer for 20 minutes.
As everything curls up, discard on cheesecloth.

Cheese with pepsin (powder)

Put pepsin on a bucket of warm milk on the tip of a sourdough knife. Put milk for fermentation. After a while, stir with a wooden spoon.
When separating the whey from the curd, put the curd in a colander until it hardens. Then turn over to drain the liquid from the other side. Sprinkle a little salt on all sides.
Do not keep the cheese in a colander for a long time, otherwise it will become dry.
Continue to keep in hard-boiled cold brine.

Dessert recipes

Bakery:

Honey cake

Ingredients:
- 3 eggs
- 2 cups granulated sugar
- 2 tbsp. butter boxes
- 1 tbsp. lies. honey
- 3 h. Lodges. soda (no slide)
- 3 h. Lodges. vinegar or lemon juice
- 3.5 cups flour

Preparation

Beat 3 eggs with 2 glasses of sand, 2 tbsp. plums lie. Oils from the 1st Art. lies. Melt honey in a water bath and pour it all into an egg with sugar.
Then extinguish 3 teaspoons of baking soda with 3 tablespoons of vinegar and pour everything back into the mixture, mix well.
Add 2 cups flour to the total mixture and knead the dough well.
Put to cook in a water bath, stirring this dough until it turns the color of baked milk.
When the dough is ready, pour it onto the flour (1.5 cups is the rest of the flour), knead and divide into 6-8 pieces. Roll each piece thinly (like on dumplings), constantly adding flour so that the dough does not stick.
Sprinkle a baking sheet with flour, smooth out the rolled cake on it. Baked at 220 very quickly until light brown.
After pulling each cake out of the oven, carefully drop it from the baking sheet onto the table so as not to break it.
When the cakes are cool, carefully remove excess flour from them.

Cream:
700 g sour cream (can be diluted with kefir if thick) and 1 glass of granulated sugar - combine and stir well.
Then grease all the cakes one by one, stacking them on top of each other. Let the cake stand a little and soak. Then lightly press down on top with a board, give an even shape to the cake, cutting off the edges. You can sprinkle it with crushed nuts and chocolate on top, and you can also add vanillin or zest to the dough before cooking.
Take out the cake in the cold or can be consumed immediately.
The cakes can be baked 3-4 days before the cake is ready, they are stored for a long time.

Cake "Sunshine"

Ingredients:
- 300 g carrots
- 1.5 tbsp. tablespoons of flour
- 0.5 tsp salt
- 100 gr. ground walnuts
- 1 tbsp. tablespoons of crushed crackers
- 4 egg yolks
- 100 g sugar
- 1 teaspoon cherry juice
- a pinch of cinnamon and cloves

Preparation

Peel and grate the carrots. Then mix flour with salt, walnuts and crushed crackers.
Separately take egg yolks and grind them with sugar, add cherry juice, cinnamon and cloves. Then beat with a whisk until foam forms.
Gently add flour with nuts and grated carrots. To stir thoroughly.
Place the dough in the hot oven and bake for 40 minutes.
If desired, the cooled cake can be decorated lemon cream and nuts.

desserts

Prunes in sour cream

Ingredients:
- Pitted prunes
- Peeled walnuts
- Sour cream
- Vanillin
- Sugar
- (kefir - if necessary)

Preparation

Fill the prunes with nuts. Stir sour cream with sugar and vanilla. If the sour cream is very thick, dilute it with kefir so that it is of medium thickness.
Place the prunes in an enamel bowl and pour over the sour cream.
Let it brew for at least 6 hours.

Creamy jelly

Ingredients:
- Water
- Dry vegetable cream
- Sugar
- Vanillin
- Gelatin
- Water for soaking gelatin

Preparation

Boil water and dissolve the cream and sugar in it. Cool and add vanillin.
Pre-soak gelatin in cold boiled water and when it swells dissolve in a water bath, then combine it with a creamy liquid.
Pour the jelly into molds, decorate and cool.

Easter recipe

Ingredients:
- 2 kg of fat cottage cheese (from whole milk)
- 1 kg of very thick sour cream
- 1 liter of milk
- 1 kg of granulated sugar
- zest of 0.5 lemon
- 0.5 orange zest
- 150 g pine nuts
- 2 raw eggs
- 3 raw yolks
- 4 hard boiled yolks
- candied fruits 100 g
- coconut crumb 1 tbsp. spoon,
- vanillin - 1 sachet.

Preparation

Boil pine nuts and walnuts with boiling water to clean the skin.
Squeeze cottage cheese under a press. The curd should be oily and tough.
Dehydrate sour cream 2 days before cooking Easter. To do this, pour ash into an enamel basin and a clean linen cloth, but not a new one, because new fabric does not absorb liquid well. Pour sour cream and cover again with a linen cloth. As soon as cracks appear on the sour cream, it is ready.
Toffee: take 1 kg of sugar mixed with 1 liter of milk and put on fire. You need to cook in an aluminum pan. At first, the fire should be strong, and as it boils, then transfer to low heat and cook, stirring occasionally vigorously. Since the sugar is contaminated, the milk can curdle, but you can ignore this. Cook the toffee until golden brown.
Combine the hot toffee with grated cottage cheese and mix everything vigorously. Add vanillin, lemon and orange zest there and mix everything again.
Grind raw eggs and raw yolks with a little sugar, combine them with the total mass and mix everything again.
Add tough yolks pounded with a small amount of sugar to the dehydrated sour cream, mix gently and combine with curd mass... Add nuts and coconut crumbs there. To mix everything.
Put Easter in molds (pasochnits) on double gauze and put in the cold.
Easter should stand for 2 days for the liquid to glass, so by Holy Tuesday, Easter products should be prepared (dehydrate sour cream, finely chop candied fruits, grate lemon and orange zest, press out cottage cheese, cook ash (until Great Monday), wash the pastry boxes, prepare cheesecloth ) so that Easter is ready on Maundy Wednesday.
Whole milk cottage cheese is fermented for 2 days, boiled for 20 - 30 minutes, weighed for 17 hours.
One bucket of milk leaves 1.9 - 2 kg.

Great Lent is a special time for repentance, a special time that is most favorable in order to start living in a different way. And what we will undertake, how we will fast, how we will meet Easter, already depends only on ourselves.

How to fast In fact, there is nothing complicated. We just try to limit ourselves in food, while, first of all, fighting with ourselves, with our own passions, which, just, especially strongly manifest themselves in conditions of limited nutrition.

Fasting is not a diet; it is a way to diagnose oneself with spiritual illnesses. For example, when a person goes to do an ultrasound of the stomach, he must not eat for a certain period of time so that the doctor can diagnose the disease with a probe. Likewise, fasting is the conditions in which our spiritual problems are most clearly manifested.

But you can also fast in different ways. If for one person the kitchen of lean dishes can be limited pearl barley, then for another - an exotic squid salad.

Our editorial staff brings to your attention TOP 10 lean dishes from the most famous monasteries of Ukraine, which will help you fast both simply and deliciously.

Recipes from the Holy Dormition Kiev-Pechersk Lavra, Kiev

Ingredients:

Potatoes - 1 kg

Flour - 250-300 g

Bulb onions - 3 pieces

Mushrooms - preferably white

Sunflower oil - for frying

Salt, pepper - to taste

Cooking method:

1. Mushroom filling.

Soak dry mushrooms in the evening. Boil in the morning, drain the water. Fry mushrooms and onions. Grind the resulting mushroom mass in a meat grinder or blender. Season with salt and pepper to taste.

2. Grate potatoes and 2 onions and mix. Add flour, salt and pepper to taste.

3. Pour oil into a preheated pan. Spread the potato mass in portions, like pancakes. Put 1 teaspoon on top of each pancake mushroom filling and again cover with potato mass on top. Fry on both sides.

If there are no mushrooms, you can add stewed cabbage to the potato pancakes. Potato pancakes are also delicious with lean mayonnaise with the addition of chopped garlic.

Ingredients:

Flour - 1 kg

Water - 0.5 l

Yeast - 50 g

Sunflower oil - 100 g

Salt - 1 tsp

Sugar - 3 tablespoons

Filling: mushrooms, fresh tomatoes, canned corn beans in tomato sauce or grated soy cheese

Cooking method:

1. Mix water, sugar and yeast. Add flour and salt to this mass. Stir the resulting dough, add oil and continue stirring until the dough begins to lag behind the walls of the baking sheet. Cover the resulting dough with a towel and leave to rise.

2. When the dough comes up, roll it out in a thin layer, put it on a baking sheet and make "sides".

3. Grease the dough on top with ketchup diluted with water. Put the filling on top. Bake in the oven.

Ingredients:

Carrots - 500 g

Corn - ½ can

Garlic - 2 cloves

Croutons - 100 g

Salt, lean mayonnaise - to taste

Cooking method:

1. Cut carrots into strips or grate.

2. Mix all ingredients well.

Ingredients:

Cabbage

Onion

Carrot

Tomato juice

Tomato paste

Salt, pepper - to taste

Cooking method:

1. Cut the beets and simmer in a mixture of tomato paste, tomato, vinegar, salt.

2. Cut and boil the carrots.

3. Cut and add potatoes and cabbage, add stewed beets, salt, pepper, onion, cook until tender.

Ingredients:

Squid - 10 pcs.

Potatoes - 3 pcs.

Bulb onion - 1 pc.

Semolina - 3 tbsp. l.

Salt, pepper - to taste

Ground crackers - for breading

Cooking method:

1. Chop squid, potatoes and onions in a meat grinder.

2. Mix all ingredients.

3. Form cutlets, roll in breadcrumbs, fry in vegetable oil.

Ingredients:

Water - 1 l

Compressed yeast - 100 g

Salt - 1 tablespoon

Sugar - 400 g

Lean margarine - 200 g

Vanillin - 2 packs

Ground zest - 1 tablespoon

Raisins - 200 g

Cooking method:

1. Knead the sponge dough.

2. Bake at 180 ° C.

3. Remove the finished larks from the baking sheet and grease with sweet water: mix 1 glass of sugar, 1 glass of water, a little vanillin - and stir until the sugar is completely dissolved.

Recipes from the St. Nicholas Gorodok women's monastery, the village of Gorodok, Rivne region

Ingredients:

Mushrooms - 1kg

Potatoes - 3pcs

Carrot - 1pc

Bulb onion - 1pc

Pearl barley - 1/2 cup

Vegetable oil - for frying

Salt to taste

Cooking method:

1. Pearl barley rinse, cover with water at room temperature and leave to swell for 2-3 hours. Boil.

2. Rinse the mushrooms, dry and cut into small plates. Boil the mushrooms in salted water, drain and fry in a preheated pan with vegetable oil.

3. Wash, peel and cut onions and carrots into small cubes. Fry the onions in oil until golden brown.

4. Wash, peel and dice the potatoes. Add the potatoes and mushrooms to the mushroom broth (broth) in which the mushrooms were cooked. Put to simmer over medium heat.

5. When the broth with mushrooms and potatoes boils, add the pearl barley and fried vegetables and leave to simmer for 10 minutes. Season with salt and pepper and remove from heat.

6. Let the mushroom stew.

Ingredients:

White cabbage - 600 g

Mushrooms - 300 g

Small canned beans- 200 g

Onions - 1 - 2 pieces

Vegetable broth - 100 ml (can be replaced with water)

Allspice peas

Salt to taste

Cooking method:

1. Rinse the mushrooms, chop finely. Wash cabbage, chop. Peel the onion, wash, chop finely. Rinse greens.

2. Put onions and mushrooms in a deep frying pan and simmer for 5-6 minutes.

3. Add cabbage, salt, season with pepper, pour broth and simmer covered over low heat for 15 - 20 minutes. Add the beans 5 minutes until tender.

4. Sprinkle the prepared dish with herbs.

Ingredients:

White cabbage - 3 medium heads

Walnuts - 1 glass

Garlic - 1 head

Salt, pepper, ground coriander - to taste

Vegetable oil

Cooking method:

Boil cabbage and mince together with nuts. Mix everything well and add spices to taste. Use as a spread on bread or toasted croutons.

Ingredients:

Wheat flour

Yeast - 100 g

Water - 1 l

Salt - ½ tsp

Sugar - 1 tablespoon

Cooking method:

1. Dissolve yeast with sugar in warm water and let stand for 10 minutes.

2. Slowly pour the flour into the mixture and stir until smooth. You need so much flour so that the consistency is neither liquid nor thick.

3. Leave the dough to rise for 2 hours.

4. Fry the pancakes until golden brown.

5. Can be eaten with jam or garlic.

Tasty Fast and salvation of your soul!