Lent 2018 has arrived, during which the Orthodox are preparing for Easter, which is early this year - it falls on April 8.
Lent is the very first, long (it lasts seven weeks) and strict. Throughout Lent, believers must abstain from food of animal origin, pray and attend services, and work on their spirituality and morality.
All seven weeks of Lent have separate traditions and are dedicated to a specific saint.
Parts and weeks of Lent 2018
First week(week) of Great Lent is called “Fedorova Week.” Popularly it begins with “Clean Monday”. These days, Orthodox Christians remember all the saints who stood up in defense of Christianity. Especially on Saturday they honor the Great Martyr Theodore of Amasea, who was executed for his faith. Tormented 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 life had in store and became a hermit on Mount Athos, and went from a monk to the Archbishop of Thessaloniki. Saturday this week is considered Parent's Day.
Third week called the Worship of the Cross. The Life-Giving Cross will be installed in churches. According to legend, he 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 During Great Lent the memory of the monk John Climacus is honored. At the age of 16, he abandoned all benefits and went into the desert.
Fifth week Lent reminds us of Mary of Egypt, who is considered the patroness of repentant sinners. Mary herself, according to legend, led a sinful life from the age of 12; after 17 years she realized her mistakes, repented and received forgiveness. Afterwards she went into the desert lands, where she prayed until the end of her days.
Sixth week Lent is otherwise called Palm Week. These days, believers honor those days when people recognized Christ as their king and threw palm branches under their feet, laying an honorable path for him. In Russia, the branches are replaced with willow branches.
After it 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 not to let strangers near you.
Recipes for Lenten dishes for Lent 2018
Lenten table- not only is it considered beneficial to health, lean foods: vegetables, grains are the most sophisticated culinary products, often requiring special art of preparation and giving the most amazing results...
During Lent, meat, eggs, dairy products, and animal fats are excluded from the diet. Fish is allowed on the Annunciation and Palm Sunday. Fish caviar is acceptable on Lazarus Saturday...
Salads
Preparing salads during strict fasting can greatly diversify the table. During Lent, of course, fresh vegetables are less available than during summer fasts, but you can widely use preparations: frozen, dried, pickled vegetables and fruits, tofu, add cooked rice or other cereals.
To dress salads, sunflower oil, soy mayonnaise, sauces are used, or ingredients that are juicy enough are selected so that the salad is tasty without additional ingredients.
Salad of various 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 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 the seeds and cut into slices. Also chop the pitted plums.
Cut the tomatoes into 5-6 parts, cut the fresh sweet pepper, removing the stem along with the grains, into strips. Peel the apples, remove the seeds and cut them in the same way as vegetables. Cut the washed lettuce leaves into 2-3 parts, and chop the cucumbers into slices.
Mix chopped vegetables and fruits, add canned green peas, lightly salt and pepper and season with mayonnaise when serving. You can add sugar (preferably powdered sugar) and lemon juice to the salad. Vegetable salad can be prepared from other vegetables available.
The vinaigrette
Peel boiled potatoes and beets, cut into small cubes or thin slices. Cut pickled cucumbers and onions into cubes. Sort through the sauerkraut and cut into large pieces.
If the sauerkraut tastes very sour, rinse it with cold water or even soak it for some time, squeeze it out, and chop it. Finely chop the onion. Then mix all the vegetables, add salt and season with vegetable oil. Potatoes can be partially or completely replaced with boiled beans.
Lenten seaweed salad
Dried seaweed is soaked, boiled, washed thoroughly. Separately, chopped onions are fried, mixed with prepared cabbage, seasoned with soy sauce, ajinomoto, and other spices to taste.
Korean salads
Many Korean salads have lean components and therefore are quite suitable for a Lenten meal. You can buy them ready-made or prepare them yourself. To prepare salads, you need a special grater (only an experienced hand can cut it as thinly as necessary).
Here are a few classic options: 1) carrots (shredded thinly), 2) carrots and green radishes (the second one is smaller, chop both products), 3) cabbage (cut into 2x2 cm squares, add either chopped carrots or beets, but very little of the latter, only for color). Prepared vegetables are salted, mixed, crushed, allowed to stand until juice is obtained, the juice is drained or squeezed out.
Heat odorless sunflower oil in a frying pan. At this time, season the vegetables with vinegar, red pepper, ajinomoto, and coriander. Finely chop the garlic and place it in a heap on the vegetables, pour the heated oil directly onto the garlic, and mix everything. Let stand and cool.
Salad of cabbage, carrots, apples and sweet peppers
The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.
300 g cabbage, 2 apples, 1 carrot, 100 g sweet pepper, 4 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon sugar, herbs.
Beet caviar
Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.
1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.
Radish salad with butter
Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onions sautéed in vegetable oil to the grated radish.
Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, greens.
Vitamin salad
Finely chop the fresh cabbage and grate the carrots on a coarse grater. Mix everything and add salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with ground 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 vegetable oil, 2 g black pepper.
Salad “Summer”
Place the tomatoes in a colander, pour boiling water over them, and then immediately pour cold water over them. Remove the skin. Cut the peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into slices too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour over vegetable oil.
2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, 3 tablespoons vegetable oil, salt, sugar, 1 tablespoon lemon juice.
Tomatoes stuffed with vegetable mixture
Wash the tomatoes, cut off the top with a sharp knife, and remove the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Place all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this minced meat. Sprinkle dill on top.
5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tablespoons vegetable oil, 1/3 teaspoon salt, dill.
Rice salad
Boil rice in salted water. Chop the vegetables, mix with cooled rice, salt and 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 stems), fry in margarine with garlic and thyme. Add the white part of the stems. Pour the whole thing half and half with white wine and vegetable broth before putting the container in the oven, cover with food 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 of butter (vegetable margarine is possible), 2 glasses of chardonnay, 285 ml of vegetable broth, sea salt and black pepper.
Crumbled buckwheat with mushrooms and onions
3 glasses of water, 1.5 glasses of buckwheat, 2 onions, some dry porcini mushrooms. Pour water over the kernel, cover with chopped mushrooms and put on high heat, closing with a lid.
When it boils, reduce the heat by half and continue cooking for 10 minutes until thickened, then reduce the heat again to low and cook for about 5-7 minutes. until the water has completely evaporated. Remove from heat and wrap warm for 15 minutes. At the same time, fry finely chopped onion and add salt. Add the fried onions to the porridge and stir evenly.
Mushroom pilaf
For pilaf, thick-walled dishes are preferred, they heat up evenly and release heat slowly. The ratio of the main components: rice carrots, mushrooms (frozen, fresh or soaked dry) is equal, i.e. for half a kilo of rice there are exactly the same amount of carrots and mushrooms.
You can partially or completely replace mushrooms with soy meat, but you should remember that soy meat itself does not have the same taste as mushrooms, and when using it, the dish should be seasoned with flavorings and spices.
Heat the cauldron and the oil in it (do not skimp on oil for pilaf: its taste improves significantly), fry the mushrooms and carrots, add salt and spices, cover the top, without stirring, with a layer of washed rice and carefully pour in water (1.5 volumes of rice), so that the rice turns out covered with water with a margin of more than 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 cap of rice (the rice has already swollen and absorbed all the water above it) whole and lightly pressed down, immersing it in the rice, after which the cauldron is turned off, but the pilaf continues to cook due to the residual heat.
After ten to fifteen minutes you can mix everything and serve. Homemade pickled cucumbers or tomatoes or sauerkraut are a good addition to 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.
Prepare poppy seeds (less than half a glass of poppy seeds per glass of cereal): pour boiling water over it, let it steam, after 5 minutes. Drain the water, rinse the poppy seeds, add boiling water again, and 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 prepared poppy seeds with thickened, softened barley porridge, adding honey, heat over low heat for 5-7 minutes, stirring continuously, remove from heat, add jam.
Millet porridge with pumpkin
Boil small pieces of pumpkin in water for 10-15 minutes. Wash the millet thoroughly and add it there, lightly salt and sweeten. Stirring, cook until thickened (min. 15-20). You can set it to “ready” 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 more pumpkin less water is required.
FIRST MEAL
Adaptation to fasting soup-kharcho
Pour half a glass of rice into two to three liters of boiling water. Fry 3-4 onions, add them to 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 don’t find here, 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, adding fresh herbs and chopped garlic, and let it brew. In an even more adapted version to the Russian environment, potatoes can be placed in boiling water before rice.
Rassolnik
Soak a small amount of pearl barley for several hours (no more than half a glass for a standard three-liter pot of soup). Boil it lightly. Place potatoes cut into cubes into boiling water with barley. Separately, fry the onion and add carrots to the rice and potatoes.
Later, when the potatoes are ready, add chopped pickles and season with brine (it’s good to stew these cucumbers in the brine a little before). At the end of cooking, add chopped garlic, bay leaf, dried or fresh herbs. Can be served with soy mayonnaise, if available.
Korean soup
For this soup you need to have a special soy seasoning: chai. It has a very thick consistency, dark brown color, specific taste and smell. The Japanese have an analogue called “Mizo”.
For a lean version of this soup, three or four onions are fried with the addition of two or three tablespoons of chai; you can also add steamed soy meat here. After this, water is added (up to three liters), after boiling the potatoes and a little later the “profile” vegetable.
It could be fresh or dried Korean cabbage, or chopped zucchini, or a couple of green radishes. The soup is cooked until the vegetables are ready. The tai should give the saltiness and spiciness, but if it seems insufficient, you can add more salt and red pepper. Serve with unleavened rice, cooked in a thick-walled bowl, ratio of rice to water: two to three, gradually reduce heat.
Lentil soup
Soak the lentils for a couple of hours, set to cook, peel and cut the potatoes, carrots and onions fried in oil. Successful additions and spices to this soup: coriander, thyme, garlic, herbs. Pairs well with soy meat (fry with onions and carrots), tomatoes, olives (their brine is added directly to the soup) and soy mayonnaise when serving.
Vegetable soup
Fry chopped onion, parsley and celery in vegetable oil, add water, add chopped carrots, rutabaga and shredded cabbage and cook over low heat for 20-30 minutes. About halfway through cooking, add crushed garlic and seasonings; add 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 rutabaga, 1 cup of finely shredded cabbage (150 g), clove of garlic, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.
Pea soup with pearl barley
Soak the peas overnight in cold water and, adding washed pearl barley, cook in the same water. Cut the carrots, onions and parsley into small cubes, fry in oil and combine with the peas when they are half cooked. Salt and sprinkle with herbs.
1 liter of water, 1 cup of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onions, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.
Lenten pea soup
In the evening, pour cold water over the peas and leave to swell and prepare the noodles.
For noodles, mix half a glass of flour well with three tablespoons of vegetable oil, add a spoonful of cold water, add salt, and leave the dough for an hour to swell. Cut the thinly rolled out and dried dough into strips and 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 ready.
Peas – 50 g, potatoes – 100 g, onions – 20 g, water – 300 g, oil for frying onions – 10 g, parsley, salt and pepper to taste.
Russian Lenten soup
Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In the summer, you can add fresh tomatoes, cut into slices, which are added at the same time as the potatoes.
When serving, sprinkle with parsley or dill.
Potatoes, cabbage – 100 g each, onions – 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 grated 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 the whole thing is boiled for 10 minutes. Greens are added to the soup before serving. If tomato puree is added, it is stewed together 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
Peppers, eggplants, stuffed zucchini
Peel peppers, eggplants, young zucchini from stalks and seeds (cut off the peel from zucchini) and stuff with minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal parts, and 1/10 of the total volume of parsley and celery.
All vegetables used for minced meat must first be fried in vegetable oil. Also fry stuffed eggplants, peppers and zucchini. Then place in a deep metal bowl, pour in 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.
Tikhvin porridge
Wash the peas, boil in water without adding salt, and when the water has boiled down by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onions, fried in oil, and add.
1/2 cup peas, 1.5 liters of water, 1 cup buckwheat, 2 onions, 4 cm. spoons 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 brown. As soon as the crust has formed, place the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, cover with a lid and place in the oven for 1 minute. The finished stew is eaten with cucumbers (fresh or salted) and sauerkraut.
1 kg of potatoes, 1/2 cup of vegetable oil, 1 tablespoon of dill, I cm. a spoonful of parsley, 1 onion, 1/2 cup water, salt.
Braised cabbage
Finely chop the onion, put it in a frying pan with vegetable oil and fry until golden brown. Then add finely shredded cabbage and fry until half cooked. In 10 min. until finished, add salt, tomato paste, ground red or black pepper, sweet peas and bay leaf. Close the pan with a lid. Before serving, sprinkle with herbs on the table.
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
Wash the peeled potatoes and dry with a towel. Cut each potato in half. Heat more than half of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, grind the garlic with salt, add 2 tablespoons of sunflower oil and stir. Pour garlic sauce over fried potatoes.
10 small potatoes, half a glass of sunflower oil, 6 lobes of chenok, 2 teaspoons of salt.
Friable rice-oat porridge
Rinse the rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and keep for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onions fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.
1.5 cups rice, 0.75 cups oats, 0.7 liters of water, 2 teaspoons salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.
Tochonka
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 beans into puree, to which hot add mashed poppy seeds, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.
5 potatoes, 0.5 cups beans, 2 tablespoons poppy seeds, 1-2 onions, 2 teaspoons sugar, 1 tablespoon parsley, 0.5 tablespoons ground black pepper.
Potato cutlets with prunes
Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it sit for about twenty minutes so that the flour swells, during which time prepare the prunes - peel them from the pits and pour boiling water over them. Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.
Potato fritters
Grate some of the potatoes, boil some, drain the water, add salt and add finely chopped onion and fried in vegetable oil. Mix the entire potato mixture, add flour and soda and bake pancakes from the resulting dough in vegetable oil.
750 g grated raw potatoes, 500 g boiled potatoes (mashed), 3 tablespoons flour, 0.5 teaspoon soda.
Rice with vegetables
Heat oil in a frying pan, fry onions, carrots, and bell peppers. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring until cooked, 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, COMPOTES
Dried fruit compote
Wash the fruits, and then separate the apples and pears, as they take longer to cook.
Rinse the sorted fruits 3-4 times and place in boiling water. Cook pears and apples for 35-40 minutes, other fruits - 15-20 minutes. Add sugar at the end.
200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.
Rhubarb compote
Rinse the rhubarb stems in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put them in a bowl, cover with cold water and leave in it for 15 minutes. Boil 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 (stalks), 150 g sugar, 4 glasses of water, 8 g lemon zest.
Lingonberry compote with apples
Wash winter apples, cut into slices, and remove the core. Then immerse the fruits in sugar syrup made from a decoction of apple peels and cores. Bring the syrup to a boil and add lingonberries to 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 seasonings and poured over the salad. Sprinkle with herbs on top.
150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickled cucumber, 3 tablespoons vegetable oil, 2 cm. spoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.
Mushroom caviar
Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onions, lightly fried in vegetable oil. The mixture is seasoned and finely chopped green onions are sprinkled on top.
400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tablespoons vegetable oil, salt, pepper, vinegar or lemon juice, green onions.
Stewed mushrooms
Heat the oil, add thinly sliced mushrooms and chopped onions. Broth is added to the boiled mushrooms; fresh mushrooms are stewed in their own juice for 15-20 minutes. Towards the end of the stewing, add salt and herbs. Boiled potatoes and raw vegetable salad are served as a side dish.
500 g of fresh or 300 g of boiled (salted) mushrooms, 2 tablespoons of vegetable oil, 1 onion, salt, 1/2 cup of mushroom broth, parsley and dill.
PIES
Lenten pie dough
Knead the dough from 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 and beat the dough until it stops sticking to your hands.
Then put the dough in the same pan where you prepared the dough and let it rise again.
After this, the dough is ready for further work.
Apple charlotte with black bread
Apples (preferably sour varieties, such as Antonov) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almonds (I took hazelnuts because there were no almonds) -20 g, dry white wine – 20 g, mashed black bread – 1 glass (I took 2 glasses, it seemed to me that a 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 , put 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, white wine.
Buckwheat porridge shangi
Roll out flatbreads from lean dough, put buckwheat porridge, cooked with onions and mushrooms, in the middle of each, fold the edges of the flatbread.
Place the finished shangi on a greased pan and bake them in the oven.
The same shangi can be prepared stuffed with fried onions, potatoes, crushed garlic and fried onions.
Buckwheat pancakes
Pour three glasses of boiling water over three glasses of buckwheat flour in the evening, stir well and leave for an hour. If you don’t 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 the consistency of sour cream, put it in a warm place and bake in a frying pan when the dough rises again.
These pancakes are especially good with onion toppings.
Pancakes with seasonings (with mushrooms, onions)
Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and place it in a warm place.
When the dough is ready, 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 onions or onions, cut into rings. Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.
Pea pancakes
Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 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
Boil the peas until tender, mash, add onion fried in vegetable oil, pepper and salt to taste.
Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into flat cakes 1 mm thick. Add the filling. Bake in the oven for 20-25 minutes.
Unleavened dough products
What are the characteristics of unleavened dough prepared during Lent? We cannot put an egg in it to strengthen it. Because of this, our actions depend to a greater extent on the “character” 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 don’t forget to salt - adding salt also strengthens the dough a little), you will get an excellent dough for dumplings.
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, and there is no masculine strength to help. Then you can pour more water (1:2.5), but be prepared for the dough to “float” during the cooking process, dumplings or other products will be slippery and fall 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 cooking method: steam it (it will be something like manti), or fry it in oil (like chebureki).
Both of these methods require a softer dough. Interesting dough variations are obtained by replacing water with brine or another liquid. There are methods that use hot water, which produces a dough with a special taste, with a slight sweetness, and this dough requires more water.
The dough can be used directly for noodles, dumplings, for a side dish or as a component for soup, or as a shell for 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 ordinary unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. We serve it on the table, where various fillings are prepared: bean pate, fresh vegetable salad, stewed vegetables, and maybe jam, fruit salad. We put the filling directly on the flatbread and eat it right away along with the “plate”.
Galushki
Roll out the unleavened dough, kneaded with water, into a 1 cm thick cake, cut into strips 2-3 cm wide, pinching off small pieces from each strip, and throw into salted boiling water (or vegetable or mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with fried onions. Dumplings boiled in broth are eaten with liquid.
Dumplings with mushrooms
Soak and boil 150 g of dried mushrooms, finely chop, add 2 onions fried in oil, 2 tablespoons of crumbs from stale bread, pepper, salt, a little mushroom broth, knead everything and simmer lightly. The dough is the usual one for dumplings. Roll out thinly, make small dumplings and cook. Serve doused with oil.
Lenten manti with pumpkin
To prepare manti, you need special utensils: a double boiler or a saucepan with a removable upper part into which racks with manti are inserted (cascan, manti cooker). 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 proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Place a heaping tablespoon of minced meat in the middle.
The dough is pinched on top: with a bag or figured. The grates are lubricated with vegetable oil. Place the manti on them (do not crowd them, otherwise they will stick together), insert them into a pan where water is already boiling and steam for 45 minutes.
Serve with sauce: dilute soy sauce (classic, Korean, brown) with water, add just a little vinegar, red pepper (a noticeable amount), chopped garlic.
Dumplings with cherries
Make a dough from flour and water, not very stiff, roll it out into a thin crust. Peel the cherries and sprinkle with sugar. Digest the juice that drains with sugar. Make small dumplings, boil, drain in a colander, pour juice on a plate. 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, prepare dumplings from a not very thin dough and boil them. When serving, sprinkle the dumplings with sugar or honey.
Dessert
I would like to start talking about desserts with the simplest, something that does not need cooking: fresh fruits or washed and steamed dried ones (dried apricots, raisins, figs, dates, prunes), nuts of various types, halva, kazenaki, marshmallows, various jams consistencies.
Lenten ones include many candies and jelly candies, marshmallows (technologically they can be lean). Among the desserts prepared, we note jelly, jelly, and fruit salads. The latter are either prepared from predominant juicy fruits or seasoned with syrup prepared from canned fruits or prepared independently. We will consider baked goods and 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 a regular compote of dried apricots, raisins or other dried fruits without seeds. When the fruit is ready, add semolina (or other small grains) in a thin stream with stirring, evenly, in a small amount.
Citrus jelly
4 oranges, lemon, 100 g sugar, 15 g agar-agar, half a glass of water. Dissolve agar-agar and sugar in warm water, add the zest of half an orange, the juice of oranges and lemon, mix, strain, pour into molds and into the refrigerator. When serving, the molds are lowered briefly under water so that the jelly can easily separate.
Fruit salad
Boil the pasta until tender, drain in a colander and rinse with cold water, season with vegetables. oil and stir. Cut the grapes in half and remove the seeds. Cut 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 cinnamon sugar and lemon juice. Finely chop the figs and dates, chop the nuts.
Place the canned fruit in a colander, mix with the pasta and other ingredients and add a little canned fruit syrup. Mix everything, sprinkle with coconut and/or chocolate chips.
Pumpkin aspic
Stew the peeled pumpkin in the oven until transparent with a small amount of water. Pour layers of raisins, peeled walnuts (slightly crushed), and dried apricots (also cut into 3-4 pieces) into the bottom of a flat bowl about half a finger thick.
Cover it all with a pumpkin on top. Do not discard the remaining pumpkin juice from cooking, but use it instead of water to make jelly (see instructions on gelatin bags). Pour the prepared warm jelly over the workpiece, then put it in the refrigerator and serve cold.
Continues and I give you monastic cuisine recipes.Those who observe fasting need to maintain their full strength. There are many recipes for Lenten dishes. Nowadays they are especially easy to find on the Internet; there are plenty of sites on this topic.
I would also like to contribute to this collection of recipes. In a book from twenty years ago I found some monastic cuisine recipes. To be honest, I completely forgot about her. If I hadn’t started this one and the need to write content had not arisen, this little book would have lain for who knows how long in oblivion.
The recipes are taken from the culinary calendar, which was called “The Book of Serving Food on the Table All Year Long” and was published in Domostroy. The monks of the monasteries collected and kept the sacraments of preparing simple and at the same time tasty, and most importantly, healthy food.
Monasteries were always located in favorable, God-given places - in forests, or not far from them, near rivers or flowing lakes, where not only earth and water, but also air nourished the body and soul.
Brothers and sisters preserved their faith and traditions, and the patriarchal structure of the monasteries and the centuries-old experience of strict observance of fasts have preserved these principles to this day. monastic cuisine recipes.
In this regard, it is impossible not to mention prayer as the most important principle of tuning. In the whirlwind of our not just restless, but frantic rhythms of life, which often cause irritation and even evil, we must remember prayer at least while preparing and eating food.
It has long been known that food prepared in a good, joyful mood, and even more so with prayer, will always succeed and be exceptionally tasty and healthy. Prayers “for God’s help in every good deed”, “before eating food”, and then thanksgiving for your daily bread, will certainly bring you peace of mind and, ultimately, success in life.
Holy Bishop Theophan the Recluse prescribed the following conditions for correct prayer: “You need to pray not only with your words, but also with your mind. And not only with the mind, but also with the heart, so that the mind clearly sees and understands what is pronounced in words, and the heart feels what the mind is thinking at the same time... Place in your heart a living faith that God sees and hears you, that he does not turn away from those who pray, but he looks favorably on them and on you at the hour of prayer, and are inspired by the hope that He is ready to fulfill and will actually fulfill your request if it is useful for your soul.”
Cut cabbage (1 kg), onion (2 small onions), parsley (root or 3-4 sprigs), add bay leaf, peppercorns (8-10 black peppercorns) - simmer in a small amount of water. When the cabbage has evaporated and become soft, but still crunchy, add a little flour (1 tablespoon) previously fried to a pinkish color. 
Separately, boil and then lightly fry the mushrooms (400-500 g), finely chopped.
Place everything in the mushroom broth and heat slowly over low heat, without bringing to a boil.
Sprinkle the finished cabbage soup with a variety of fresh herbs and add sour cream.
Vologda pate. Scald rice (half a glass) with boiling water.
Boil mushrooms in salted water (500 grams fresh or 100-200 dried).
Fry onions (2 medium heads) until crispy.
Mix everything, adding salt and ground black pepper.
Make unleavened dough from flour, eggs and sour cream, roll it out thinly. Grease the mold with vegetable oil and line the walls of the dish with dough. Place the filling in the mold and pour over thick tea leaves (after straining).
Place in the oven for half an hour or forty minutes.
Porridge mash. You need to take a mixture of different cereals, but no more than two or three. For example, barley and millet, rice, wheat and corn, barley and corn. The main condition is this: that one of these cereals be whole, and the rest crushed.
Grate at least two types of vegetables on a coarse grater, as many as possible.
The proportions are one to one. that is, for a glass of cereal mixture - a glass of vegetables.
Place the food in a bowl in layers, but so that the vegetables are on top and bottom. Pour the contents with salted water, always hot, covering the top layer by two or three fingers.
Place in the oven for 10 minutes. Can be served with sour cream.
Oatmeal jelly.
Pour warm boiled water over oatmeal for a day.
Strain and squeeze well.
Cook with salt to taste until this mixture thickens.
Pour into plates and cool.
The frozen jelly can be poured with onion sauce (onions fried in vegetable oil), or dried fruits can be added. As per your choice.
Bon appetit!
“I always thought that monastic food was bread and water. But one day I found myself in the monastery refectory - and my opinion completely changed. I have never tasted more delicious Lenten dishes in my life. What's the secret?" Vladimir Suprumenko reports.
The monks of the St. Panteleimon Monastery, on Mount Athos, always welcome pilgrims cordially. The law of hospitality is strictly observed here - first feed, then ask questions. However, no one will bother you with questions even after dinner: everyone, they believe, has their own path to the temple.
We were not at all surprised by the modesty of the meal: bread, buckwheat porridge, seasoned with stewed vegetables, pea soup with herbs (which you wouldn’t even look at in worldly life and certainly wouldn’t covet), baked potatoes with sauerkraut, fresh cucumbers and kvass. There were also olives (by the way, as they explained to us, they can be eaten with pits) and dry red wine (on the bottom of the mug). But the taste of these dishes... It amazed us! The most appropriate word in this case is “unearthly.” I asked one of the monks about this. He silently raised his eyes to the sky and quietly, without the slightest hint of didacticism or edification, answered: “It is important with what thoughts, not to mention words, a person begins preparing food and the meal itself. This is what is written about this in Kiev. Pechersk Patericon": "It was given to one old man to see how the same food differed: those who blasphemed food ate uncleanness, those who praised it ate honey. But when you eat or drink, glorify God, because he who blasphemes harms himself.”
The sauerkraut came with carrots, beets and aromatic dill seeds. It was they who gave the winter preparation familiar to us, Russians, an amazing taste. And, as the monks said, such cabbage is very useful for good stomach function. Above the mounds of cabbage, laid out in simple aluminum bowls, towered a glistening soaked apple. Several of these apples must be placed in each tub when sauerkraut is sauerkraut. They also give it a special aroma.
Meat delicacies and baked goods are not for Athonite monks. In their opinion, gluttony is a dangerous trait that entails bodily illnesses and various mental illnesses. Fatty foods “salt the soul,” and sauces and canned food “thin the body.” For Athonite monks, eating is a spiritual process, somewhat of a ritual act. Prayer - while preparing a particular dish (in this case it will definitely succeed), a short prayer before sitting down at the table, prayer after eating food. And the very setting of the spacious and bright refectory, the walls and ceiling of which are painted with paintings of biblical scenes, turns a modest monastic dinner into a festive feast and feast for the soul. “In the same way, a layman’s kitchen,” the monk told me, “should not be a place of family squabbles and political discussions, but only a refectory.”
Most recently, I had the opportunity to visit the Goritsky Resurrection Convent, which opened in 1999. Sisters Yulia and Nadezhda carried out obedience in the monastery refectory. They were young, each of them hardly looked like they were a little over twenty, but they handled the kitchen utensils confidently and without fuss. New items of technological progress, such as mixers and vegetable cutters, have bypassed these holy places. The nuns do everything themselves: they knead the dough in large vats with their hands, and churn the butter with hand buttermilk. And the monastic meal is prepared not on gas in a non-stick cookware, but on a wood-burning stove, in cast iron pots. That’s why, the nuns say, it turns out more tasty, rich and aromatic.
I watched the youngest Nadezhda shredding cabbage and admired: the strips were very thin, one to one, as if each one had been measured out. She lightly salted it, sprinkled it with vegetable oil, put a flower of thawed cranberry beads and dill sprigs on top - not a dish, but a picture, it’s a pity to even eat it, and put it aside with the words; “Let the cabbage give juice, then you can put it on the table.”
I heard somewhere that monks should not arrange their meals beautifully, so I asked Sister Nadezhda about this. “Well,” she answered, “God cannot be against beauty, as long as it comes from a pure heart, does not become an end in itself and does not lead to bitterness if something does not work out. I actually noticed,” she added, “ "that I began to cook very well here, although I never studied it, and I have not yet accumulated much worldly culinary wisdom. It’s just that when you have peace in your soul and love for the world and those who live in it, everything you do turns out well."
As she spoke, she was cutting up a herring to prepare a jellied herring made from salted herring, chopped with mushrooms. The nun had soaked dried white mushrooms in cold water in advance and now put them on the fire. After they were cooked, I passed them through a meat grinder and mixed them with finely chopped herring fillets. I added black pepper and chopped onion to the minced meat and... started painting a new culinary still life. I shaped the prepared minced meat into a herring, carefully placed the head and tail, placed small sprigs of dill, parsley, and small jugs of boiled carrots around it and filled everything with mushroom broth mixed with swollen gelatin. The result was a lake with delicious fish inside. “You can,” she said, seeing my delighted look, “decorate your dish as you wish.” And it is not necessary to cook it using dried mushrooms. It’s just that my sisters and I collected so many of them over the summer and fall... And if you don’t have dried ones, take regular champignons. Although, in my opinion, not a single mushroom grown in captivity can compare with forest mushrooms. They give off such a spirit!.. It must be said that the dinner for which Sister Nadezhda prepared her “culinary masterpieces” was not festive, and among the guests only a few travelers like me, who were real It’s a stretch to call them pilgrims. But here everyone is accepted and they don’t ask how strong your faith is: if you came, it means your soul is asking.
In addition to the aspic, Nadezhda prepared several more unusual mushroom dishes. For example, mushroom cheese, caviar and some incredibly tasty cold appetizer. Dried mushrooms for it are soaked in water for an hour, and then boiled in salted water until tender. They, as the nuns said, can be replaced with fresh ones: champignons or oyster mushrooms. In this case, just boil the mushrooms, chop them finely, mix with chopped onions, add salt if necessary and pour over the sauce. It is prepared from grated horseradish, diluted with a small amount of strong bread kvass and mushroom broth. The dish is not spicy, but only with a slight aftertaste of horseradish, which should not overwhelm the taste of the mushrooms.
Among the cold appetizers on the table there was also boiled beets in a spicy sauce made from boiled egg yolks, grated horseradish and vegetable oil. This dish was familiar to me, but this was the first time I tried boiled beans fried in oil - very tasty. The dish, as my sisters told me, is simple to prepare, but takes quite a long time. The beans must first be soaked in water for 6-10 hours, then boiled in salted water until tender, but not boiled, drained in a colander, lightly dried in the fresh air and only then fried in vegetable oil until golden brown. A couple of minutes before it’s ready, add sautéed onions to the cauldron, add salt, season to taste and remove from heat. The beans are served cold.
While Nadezhda was conjuring (although this word is not very suitable for a nun) over cold dishes, Yulia was preparing the first and second. For starters there was monastery borscht with beans and kalya (soup cooked in cucumber brine) with fish. For the main course - pilaf with vegetables and raisins, lean cabbage rolls, pumpkin perepecha - something like pumpkin casserole with rice: pumpkin and rice for this dish are first boiled separately from each other, then mixed, and separately beaten whites and yolks are added to the minced meat and put everything in a greased form. It turns out something between baked goods and a main course. For dessert, the sisters prepared a pie with apples and pies with poppy seeds and honey - makovniki. And although the dough was kneaded without using butter, it turned out fluffy, tender, and the filling... Baking with poppy seeds is generally my weakness.
As you can see, the nuns had a meal and treated the pilgrims without any meat at all. But believe me, we didn’t even notice it. On fasting days, the number of dishes on the table, as the nuns said, decreases, fish, eggs, and dairy products disappear. But the meal does not become less tasty and, of course, remains just as satisfying.
Saying goodbye to the hospitable sisters, I asked: have they heard about Angel Curls jam? They say that the Virgin Mary gave this recipe to the abbess of one of the Spanish monasteries on the night before Christmas. Pumpkin fibers (in which the seeds are hidden) are boiled in sugar syrup along with pureed hazelnuts. “No,” said the nuns, “we haven’t heard, but we also make jam from pumpkin fibers, which most housewives simply throw away. You just need to separate the fibers from the pulp and seeds, dry them slightly (air dry). Prepare sugar syrup, pour it over the fibers , leave for a day, and then cook like our jams - for five minutes: 3-4 times for five to seven minutes, (It is important after each cooking to completely cool the jam and only then put it back on the fire.)" Try it too and cook monastic cuisine at home . Perhaps then the upcoming post will not seem so bland and difficult.
Mushroom cheese:
Champignons 500 g
Cheese "House" 600 g
Olive oil 2 tbsp. l.
Chopped greens 2 tbsp. l.
Salt to taste
Wash the mushrooms, cover completely with water, add salt and cook until tender for 20 minutes. Drain the water, drain the mushrooms in a colander, pass through a meat grinder, add butter and mix with cheese. Place the resulting mass on clean gauze, roll into a ball and place under a press for an hour. Transfer the cheese cake to a plate, cut into slices, sprinkle with herbs and serve.
Kalya with fish:
Salmon fillet 600 g
Sauerkraut 1 cup
Flour 1 tbsp. l.
Lemon 0.5 pcs.
Parsley and celery root 1 pc.
Pickled cucumbers 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
Wash the fish, cut into portions, add water (2 liters), add roots, bay leaf, pepper, salt and cook for 15 minutes. Place the salmon pieces in a separate dish, strain the broth, add sauerkraut and cook for 5-7 minutes. Finely chop the onion, place in a frying pan and sauté in oil for 3 minutes. Add diced cucumbers and cook for another 5 minutes, add flour, stir and lightly fry. Place 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 on each plate and sprinkle with herbs.
Stuffed cabbage rolls with mushrooms:
Cabbage 1 head
Rice 2/3 cup
Champignons 600 g
Onions 1 pc.
Vegetable oil 4 tbsp. l.
Salt, pepper to taste
Wash the rice, add one and a half glasses of water and cook until half cooked (about 10 minutes). Wash the mushrooms, chop them, 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, add salt, pepper and stir. Disassemble the cabbage into leaves, blanch in boiling water for 3-4 minutes and drain in a colander. Place a tablespoon of filling on each sheet and roll up the cabbage roll. Place the cabbage rolls in a greased fireproof dish (1 tablespoon), sprinkle oil (1 tablespoon) on top and simmer over low heat, covered, for 15 minutes. Serve sprinkled with herbs.
Makovnik:
Flour 2 cups
Vegetable oil 3 tbsp. l.
Yeast 0.5 sachet
Sugar 1 tsp.
Salt to taste for filling
Poppy 10-12 tbsp. l.
Honey 3 tbsp. l.
Knead the dough: dissolve sugar in warm water, add yeast, flour (1 tablespoon), mix and place 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 doesn't stick to your hands. Place the dough in the pan, cover with a lid and let rise (45 minutes). Place poppy seeds in a gauze bag and rinse. Melt honey in a water bath. Add the washed poppy seeds, stir and continue cooking, stirring, for 8-10 minutes. Cool. Roll out the dough thinly, spread the poppy seed filling over the entire surface, roll into a roll and place on a greased baking sheet (1 tablespoon), grease the top with the remaining oil and place in an oven preheated to 200 degrees. Bake for 10 minutes.
Monastic kitchen
Each nation has its own life, its own customs, its own holidays, songs and fairy tales. National cuisine depends on the traditional way of life and on what products were most accessible to people during the period of its formation. Russian cuisine is no exception.
The first records of Russian recipes were left to us by monastic chroniclers. Monastic records were later included not only in cookbooks, but also in medical reference books and herbal books. The role of monasteries in the formation of Russian cuisine is enormous.
In the monastery kitchen of the 11th–12th centuries. the main place was occupied by vegetables, herbs, herbs and fruits. They formed the basis of the monks' diet, especially during fasting. Rural cuisine was less rich and varied, but also exquisite in its own way: at least 15 dishes were supposed to be served at a festive dinner. Lunch in general is the main meal in Rus'. In the old days, in more or less wealthy houses, on a long table made of strong oak boards, covered with an embroidered tablecloth, four dishes were served in turn: a cold appetizer, soup, a second course - usually meat in non-Lenten times - and pies or pies, which were eaten “for dessert.” " They prepared a variety of snacks, but the main ones were all kinds of salads - a mixture of finely chopped vegetables, usually boiled, to which you could add anything - from an apple to cold veal. From them came, in particular, the vinaigrette known to every Russian household.
By the end of the 17th century. jelly has become popular (from the word “icy”, that is, cold: firstly, jelly must be cold, otherwise it will spread over the plate; secondly, it was usually eaten in winter, from Christmas to Epiphany, that is, in the coldest time of the year ). At the same time, fish soup from various fish, corned beef and sausage appeared. Rassolnik amazed foreigners with its refined taste. Cabbage soup - remember the proverb: “Shchi and porridge are our food” - so, cabbage soup was served with mushrooms, fish, and pies. The most popular drinks were berry and fruit juices with fruit drinks, as well as tinctures. Medovukha - a drink based on bee honey - was stronger, and then vodka appeared. But since ancient times, bread kvass has remained the main Russian drink. They made it with everything – from raisins to mint!
Many customs of old Russian cuisine have been preserved to this day in festive cuisine, especially in cuisine associated with religious holidays. At Christmas they make sweet sochivo, at Maslenitsa they bake pancakes, and at Easter they bake Easter cakes. And of course, in Rus' people always paid special attention to nutrition during fasting.
From the book Japanese women don't age or get fat by William DoyleChapter 6 Samurai cuisine Samurai swords, clothes, amazing landscape. There is some eternal dignity in all this. Volume
From the book All about ordinary eggs by Ivan Dubrovin“MONASTERY” Heat a frying pan greased with butter. Cut the white bread into small slices and fry it on both sides. As soon as the other side is browned, beat the eggs. Salt and pepper to taste. You will need: 4 eggs, 300 g white bread, 40 g
From the book Golden Rules of Natural Medicine by Marva OhanyanVegetarian cuisine 1. Dolma Soak crushed wheat (dzavar) and leave for 1 day. Separately soak the dried plums, the next day mix the plums with wheat. Add raisins, finely chopped onions and cilantro to this mixture, soaked for an hour in olive oil,
From the book History of Medicine by E. V. Bachilo15. Monastic medicine The appearance of monastic hospitals can be dated back to the time of the adoption of Christianity in Rus'. The monks, who believed that God knows everything on earth, perceived illnesses as punishment for human sins, and sometimes as the entry of demons into human beings.
From the book The World of the Russian Healer - First Lessons. author Vladimir Nikolaevich LarinThe Witch's Kitchen - You can store dry herbs for a year, then they are no longer good for anything. Therefore, you need to collect them wisely, if necessary, and not take too much. After all, cutting down a tree unnecessarily is no less a sin than killing a person, my grandmother taught. While collecting herbs, she was very careful
From the book Youth and Longevity with Feng Shui author Olga Viktorovna BelyakovaKitchen It is necessary that it be located exactly on the north side of your apartment. Its location is in the knowledge zone, therefore, to activate this part of the apartment, it is necessary to arrange elements that would correspond to the birth dates of all members of your family. But
From the book Secrets of Female Dowsing author Suzanna Garnikovna Isaakyan§ 19.4. Kitchen The kitchen is associated with material wealth. A kitchen with favorable feng shui gives people health. When you enter the house, the kitchen should not be visible. The lighting in the kitchen should be bright. Favorable figures of cows, roosters, pigs, paintings depicting
From the book Child Safety. First aid author Valeria Vyacheslavovna FadeevaKitchen The most dangerous place for a child in an apartment or house is the kitchen. A third of accidents occur here. Technical household items are largely to blame for them: irons, boilers, deep fryers, steamers, mixers, toasters, electric meat grinders
From the book Delicacies for Diabetics. Emergency culinary assistance author Tatiana RumyantsevaMonastic Yakhnia 1–2 onions, 1–2 carrots, half a root of celery, ? kg of seeded onions or sweet peppers, 10–15 olives, 200 g of fresh or dried mushrooms, black peppercorns, 2 small potatoes or 60 g of rice (2 tablespoons), 2–3 tomatoes, salt, herbs.
From the book How French Women Keep Their Figures by Julie AndrieuxVietnamese cuisine is undoubtedly one of the “lightest” cuisines in the world. Cooking in it is based on two principles: steaming and grilling. This cuisine uses virtually no fat. Nothing obscures the taste, no marinade, no herbs. People with
From the book Encyclopedia of Healing Spices. Ginger, turmeric, coriander, cinnamon, saffron and 100 more healing spices author Victoria KarpukhinaThai Cuisine Thailand is the only country in Southeast Asia that has never been colonized. However, during its existence it was influenced by many of its neighbors (China, India, Oceania countries), but at the same time it never lost its originality, one of
From the book 10 steps to success by Nishi KatsuzouMoroccan cuisine (Ah!) Exquisite cuisine, considered one of the best in the world, and will not harm your figure. The curvy shapes of Moroccan women may mislead you into thinking that Moroccan cuisine uses a lot of fats, but don't forget that they
From the book Secrets of people whose joints and bones do not hurt author Oleg LamykinLebanese cuisine I love Lebanese cuisine: tasty, refined, it does not correspond much to the idea that has developed about it in Europe. On special occasions, mezze is served, a method of serving food in which many plates are placed on the table and everyone chooses what they like.
From the author's book From the author's bookKitchen for prosperity The kitchen is exactly the place in the house from which, in my opinion, prosperity begins. There should always be a supply of a variety of products (even if there is no pantry, then about a three-month supply of at least basic products). This does not mean that
“It is very important to learn Christian asceticism.
Asceticism is not life in a cave and constant fasting,
asceticism is the ability to regulate, among other things, your consumption of ideas and the state of your heart.
Asceticism is a person’s victory over lust, over passions, over instinct.”
© Patriarch Kirill
From the speech of His Holiness Patriarch Kirill of Moscow and All Rus' live on the Ukrainian TV channel “Inter”
Nowadays, the Russian holy fathers of the Russian Orthodox Church, who are in monasticism (the black clergy), are the main determining and guiding force for the modernization of the entire great democratic Russia and the pious transformation of the spirituality of the wise and heroic Russian people.
Group photo of the faithful Supreme Teachers and Russian Reformers before the banquet in the Grand Kremlin Palace:
The monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this “once” could be quite long); for various reasons, it occasionally happened that meals were excluded altogether. The main thing was not the quantity of food, but the quality of the dishes: lean or fast, the role of the dish in rituals, and the time of meals.
Cold baked lean fish garnished with lean mayonnaise and chopped vegetables.
Sturgeon baked whole without skin
(before baking, carefully remove the skin from the fish from the base of the head to the tail).
Pike perch stuffed with mushrooms, avocado, potatoes (avocado and potatoes 1:1) and herbs and baked in the oven. The monks consider pike perch to be the leanest fish, because... it contains only 1.5% fat.
Additions of fat-rich avocados, olives and nuts to the monastic diet make it possible to compensate for the lack of fat on fasting days, on which, according to the monastic charter, meals are supposed to be eaten without oil.
An idea of a monastic ceremonial dinner in the mid-19th century. allows us to compile a list of dishes that were served on November 27, 1850, the day of celebration of the memory of the founder of the monastery.
“The register of food on the holiday is holy. Jacob 1850 November 27th day
For a snack at the top
1. 3 kulebyaki with minced meat
2. 2 steamed pikes on two dishes
3. Jellied perch with minced meat on two dishes
4. Boiled crucian carp on two dishes
5. Fried bream on two dishes
In the brother's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinya with salted fish
5. Cabbage soup with fried fish
6. Fish soup made from crucian carp and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Dry bread with jam
10. Canpot made from apples
Snack for the white clergy
1. Caviar and white bread on 17 dishes
2. Cold golovizka with horseradish and cucumbers on 17 dishes"
Serving examples:
Setting the Lenten monastic table for dinner.
Slices of tomato with lean soy cheese, slices of lean fish sausage, fish and vegetable snacks, hot lean portioned dishes, various monastery drinks (kvass, fruit drink, freshly squeezed juices, mineral water), fruit plate, savory and sweet monastery pastries.
Monastic culinary recipes
St. Daniel's stauropegic monastery
How do lay people fundamentally differ from monks in nutrition - the former simply love to eat tasty food, the latter do the same, but with a deep, godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is little accessible to the understanding of ordinary lay people.
Accusing the atheistic Russian intelligentsia of his time, priest. Pavel Florensky said this about her attitude to food:
“The intellectual doesn’t know how to eat, much less taste; he doesn’t even know what it means to “eat,” what sacred food means: they don’t “eat” the gift of God, they don’t even eat food, but they “gobble up” chemical substances.”
Many people probably do not clearly understand the importance of food in the life of a Christian.
Modest monastic lunch:
Cold snacks:
- curly vegetable slices,
- painted stuffed pike perch
- tender salmon of our own special salting
Hot appetizer:
- julienne of fresh forest mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimp “Sea Freshness”
First course:
- fish solyanka “monastic style”
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
Beverages:
- branded monastery fruit drink
- kvass
And, of course, for lunch they serve:
- freshly baked bread, honey cakes, various savory and sweet pastries to choose from.
Serving examples:
Monastic Lenten snacks for the common monastic table.
Salmon from the monastery's own special salting.
For squeezing lemon juice, monastery chefs recommend wrapping it in gauze to prevent lemon seeds from getting in.
Lenten fish solyanka with salmon.
Lenten fish solyanka made from sturgeon with rasstegaychik stuffed with burbot liver.
Steamed salmon with lean mayonnaise, tinted with saffron.
Lenten pilaf of rice, tinted with saffron, with slices of fish and various seafood, which God sent the monastic brethren for lunch today.
Fruit bouquet for the common monastic table.
Monastic Lenten 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 “Monastery Lenten truffle sweets”. Then they are poured layer by layer into a mold, previously carefully covered with plastic film.
The widespread use of various nuts and chocolate in monastic food makes it possible to make monastic food tasty and quite complete.
Monastic Lenten truffle sweets.
Ingredients: 100 g dark dark chocolate, 1 teaspoon olive oil (on days when oil is prohibited, do not add olive oil, but the candies will be slightly harder), 100 g peeled nuts, 1 teaspoon good cognac or rum, a little grated nutmeg.
Crush the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring, in a water bath to 40 degrees. C, add crushed nuts, grated nutmeg and cognac, stir; Take the warm mass with a teaspoon and place it in a plate with cocoa powder (to taste, you can add powdered sugar to the cocoa powder) and, rolling in the cocoa powder, form balls the size of a walnut.
Let us remember that in monasteries meat is not consumed very often, in some it is not consumed at all. Therefore, the “spell” “Crucian crucian carp, crucian carp, turn into a piglet” does not work.
On great and patronal holidays, the brothers are blessed with “consolation” - a glass of red wine - French or, at worst, Chilean. And, of course, dishes are being prepared for a special holiday menu.
The breakfast menu of His Holiness Patriarch Kirill of Moscow and All Rus' on one of the days in April 2011.
Patriarchal food menus are carefully developed and balanced by nutritionists to maintain in the patriarch the proper energy necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all raw materials and finished dishes undergo the same testing as in the Kremlin kitchen. All the dishes on the patriarchal table are the fruit of long analysis, discussions and endless tastings of the highest class culinary specialists, health doctors and nutritionists.
For Patriarch Kirill’s indispensable faith in God’s mercy and protection is a high spiritual matter, and the work of the patriarchal guard from the FSO and the corresponding doctors and laboratories is an everyday earthly matter.
Cold dishes:
Sturgeon caviar with buckwheat pancakes.
Caspian sturgeon, smoked, with galantine from grapes and sweet pepper.
Salmon stroganina with parmesan cheese and avocado mousse.
Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Blue Crab Pancake Cake.
Hot appetizers:
Fried hazel grouse.
Duck liver in rhubarb sauce with fresh berries.
Hot fish dishes:
Rainbow trout poached in champagne.
Hot meat dishes:
Smoked duck strudel.
Roe deer back with lingonberry galantine.
Venison grilled on the grill.
Sweet foods:
White chocolate cake.
Fresh fruit with strawberry galantine.
Baskets with fresh berries in champagne jelly.
The monastic chef is happy to share his recipes for vegetable salad with shrimp and fish solyanka.
First of all, in order for everything to turn out tasty and pleasing to God, you need to start cooking by reading a prayer. Have you read it? Now let's get to work!
Serving examples:
Layered Lenten salad according to the monastery recipe.
Lay the salad in layers, each layer under lean mayonnaise, salt to taste.
1st layer - canned crab meat, finely chopped (or crab sticks),
2nd layer - boiled rice,
3rd layer - boiled or canned squid, finely chopped,
4th layer - finely chopped Chinese cabbage,
5th layer - steamed stellate sturgeon, finely chopped,
B-th layer - boiled rice.
Garnish with lean mayonnaise, caviar, a leaf of greenery and serve to the monastic table.
Vinaigrette according to the monastery recipe.
The vinaigrette includes: baked whole in the oven, peeled and cut into cubes: potatoes, carrots, beets; canned green peas, onions, pickles, olive oil.
Sometimes monastery cooks prepare a vinaigrette with the addition of boiled beans and mushrooms (boiled or salted or pickled).
To taste, you can add finely chopped salted herring to the vinaigrette.
Lenten portioned dish of lobster boiled in vegetable kurt broth (dip a live lobster upside down into a boiling kurt broth of carrots, onions, herbs, salt and seasonings, boil the lobster for 40 minutes, then let it brew for 10 minutes under the lid) with a side dish of boiled rice, tinted with saffron, and vegetables with a lean flour sauce made from sturgeon broth, served separately in a cup, with the addition of onion, pureed through a sieve, poached until translucent (do not allow browning) and spices; garnish with a slice of lemon.
There is still a lot of interesting information about products, dishes and those who eat these dishes.
Loading...