SMOLENSKY MONASTERY
Curd noodles
Ingredients:
100 g noodles or vermicelli, 150 g not 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 mashed with sugar, mix everything and combine with boiled noodles, add whipped egg whites.
Place the mixture on a frying pan greased with oil and sprinkled with breadcrumbs, brush the surface with sour cream and bake.
When serving, cut into pieces, pour over sour cream mixed with jam.
CHUDOV 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 cooked. 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.
SOLOVETSKY MONASTERY
Viburnum soup
Ingredients:
125 g viburnum, 150 g crackers, 3 tbsp. l. honey, 500 g water, sour cream
Preparation
Sort out the viburnum berries, rinse, pour boiling water and leave for half an hour.
Then drain the infusion, pour fresh water over the berries and cook for about 30 minutes over low heat.
5 minutes before the end of cooking, add honey and grated rye crackers.
When serving, pour sour cream into the soup.
IRKUTSK ASCENSION MONASTERY
Pine drink
Ingredients:
300 g pine needles, 1/4 cup honey, 1.5 liters of water, 1/2 lemon.
Preparation
Wash the pine needles thoroughly, chop finely, pour boiling water, 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 appetizer
Ingredients:
200 g soaked watermelon, 2 beets, 3 tsp. honey, 2 cloves of garlic, herbs.
Preparation
Wash the beets well, boil, cut into small slices.
Pulp soaked watermelons cut into cubes, mix with beets, add finely chopped garlic and honey.
Garnish the appetizer with dill.
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
Clean fresh herring, gut it, rinse it, and place it in a saucepan.
Top the fish with finely chopped onions, salt and pepper to taste, pour in butter and pour in milk so that the fish is barely covered.
Cover the saucepan with a lid and simmer in the oven until done.
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 viscous porridge. Cool the finished porridge, mix with yolks, ground with sugar, add finely chopped apples, beaten egg whites, mix.
Grease a baking sheet with oil and sprinkle with ground breadcrumbs. Place the prepared mixture on a baking sheet, level the surface, brush with a mixture of eggs and sour cream and bake in hot oven.
Serve the pudding with any jam.
TRINITY-SERGIUS LAVRA
Lentil soup
Ingredients:
750 g water, 1 carrot, 3 cloves garlic, 1/2 cup lentils, 1/2 onion, 1/2 tbsp. l. green savory, 1 bay leaf, salt and pepper to taste
Preparation
Rinse the lentils, pre-soaked for 4-6 hours, add fresh water, put on low heat and bring to a boil. Then add finely chopped carrots and cook until the lentils are completely cooked.
When the lentils are ready, add finely chopped onion, bay leaf, black pepper, salt and cook over low heat for another 10 minutes.
Add savory and chopped garlic to the finished 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 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 the carrots and turnips, rinse and cut into thin strips.
Prepare an omelette mixture of eggs, milk and salt, beat everything well.
Place the garlic mixture in a heated frying pan, then add the vegetables, lightly fry, pour over the omelette mixture and bake in a hot oven.
HOLY ASSUMPTION KIEV-PECHERSK LAVRA
Mushroom cheese
Ingredients:
champignons 500 g, Domashny cheese 600 g, olive oil 2 tbsp. l., chopped greens 2 tbsp. l., salt to taste.
Preparation
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.
Rearrange cheese cake onto a dish, 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 into portions, add water (2 liters), add roots, bay leaf, pepper, salt and cook for 15 minutes.
Place salmon pieces in 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
Ingredients:
cabbage 1 head, rice 2/3 cup, champignons 600 g, onions 1 pc., vegetable oil 4 tbsp. l., salt and pepper to taste.
Preparation
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 color, combine with mushrooms and rice, salt, pepper and mix.
Disassemble the cabbage into leaves, blanch in boiling water for 3-4 minutes until elastic and drain in a colander. Hard stems can be lightly beaten until soft. 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
Ingredients:
flour 2 cups, vegetable oil 3 tbsp. l., yeast 0.5 sachets, sugar 1 tsp, salt to taste for 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 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 Lenten fish soup made from fresh fish
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 fish first courses, and fish soup occupies a special place in Russian cuisine. We offer a Lenten recipe for making monastery fish soup. This first dish can be prepared not only during Lent, but also for every day.
To prepare monastery fish soup according to this delicious Lenten recipe, you need to cook broth from cleaned and gutted fish, skimming off the foam as necessary.
Remove the fish, carefully strain the broth through a fine sieve and put on fire. When it boils, put millet, chopped potatoes and carrots, onion, bay leaf and pepper into the pan. Cook until the vegetables are ready.
At this time, use your hands to separate the fish into small pieces, carefully selecting the bones.
When the soup is cooked, add pieces of fish and boil for 2-3 minutes.
Lenten chebureks
Ingredients
For the dough: 0.5 liters of water, 700 g of flour, 1 cup of vegetable oil, salt and pepper to taste.
For the filling: minced mushroom, or finely chopped sauerkraut, or fried onion with carrots.
Preparation
Delicious, light, original chebureks prepared according to this Lenten recipe - good dish not only for Lent, but for every day
To prepare pasties, you need to dilute salt in water to taste, add black ground pepper, sifted flour and knead the dough. The dough should be elastic.
Roll thin flatbreads 3 mm thick and about 20 cm in diameter.
Place the prepared filling in a thin layer on one side of the flatbread, cover with the other side, pinch the edges of the pasty well and prick with a fork in several places.
Fry in hot vegetable oil (deep frying).
You can serve pasties with soups or as a main course.
Chicken fillet in nuts
Ingredients:
chicken fillet (white or fattier red) – 1 kg, salt, 1 tbsp. flour (more if needed), 3-4 eggs, salt, 4-5 cups walnuts.
Preparation
Festive chicken dish. This dish will delight you with both its taste and speed of preparation.
The secret of this delicious dish chicken – in an unusual nut batter. The chicken fillet turns out amazingly juicy!
To fry fillet in nuts, you need to prepare 3 containers for the batter components.
Pour flour into the first one. In the 2nd, mix all the eggs with salt - this mixture should be very salty. Pour ground nuts into the third (you can grind them in a meat grinder or blender).
Separately prepare chopped small pieces of fillet.
First, dip the chop on all sides in flour, then on both sides in the egg and finally in chopped nuts.
And fry all this in salted sunflower or olive oil over medium heat until the nuts are cooked and browned.
The meat turns out very juicy and tasty.
Fried woodcock
Ingredients:
for 1 woodcock - 50 g of bacon, 100 g of butter, red wine, salt.
Preparation
If among the parishioners there is a hunter who brings hunting trophies, then this is a recipe for the festive monastery table.
To prepare roasted woodcock According to the holiday recipe, the carcass must be processed, the legs seasoned, rubbed with salt, covered with bacon, tied, and fried in a saucepan (frying pan) with the addition of wine until cooked.
Remove threads and remaining bacon.
Other medium-sized waders or small chickens are prepared in the same way.
SERPUKHOV LORD WOMEN'S MONASTERY
Lenten dishes:
Lenten pilaf with prunes
Ingredients:
- Rice - 0.5 kg
- Onions - 2 cereals. heads
- Carrots - 3 pcs.
- Bell pepper - 2 pcs.
- Prunes – 200 g
- Fresh tomatoes. - 3 pcs.
- Garlic - 3-4 cloves
- Vegetable oil
- Bay leaf
- Salt and pepper to taste
- Water 600 – 700 g
Preparation
Fry onions, carrots, and bell peppers separately in oil until tender.
Cut the prunes into strips. Finely chop the garlic. Cut the tomatoes into cubes.
Rinse the rice and place in an aluminum pan. Place fried vegetables, tomatoes, garlic, prunes, bay leaf, salt and pepper there.
Mix all the contents and add hot water. Bring to a boil over high heat, then simmer over low until tender, without stirring.
Vegetable puree soup
Ingredients:
- Potato
- Onion
- Carrot
- Greenery
- Laurel. leaf, salt
- Hercules (optional)
Preparation
Finely chop the onion and carrots and fry. Boil the potatoes in salted water, remove them and wipe or mash them, and then combine them again with the broth.
Put onions, carrots and laurel there. leaf, you can roll oats and cook for 5 minutes. At the end of cooking, add finely chopped greens.
If desired, add some dry ingredients to this soup. vegetable cream(for 1 liter of water about 2 tablespoons.)
Potato casserole with mushroom filling
Ingredients:
- Potato
- Fresh champignons
- Onion
- Greenery
- Vegetable oil
- Salt to taste
Preparation
Fry the onion. Finely chop the mushrooms and fry them. Leave some of the fried onions for puree, and combine the rest with mushrooms. Finely chop the greens and also combine with the mushroom filling.
Boil the potatoes until tender (but do not overcook them), pass through a meat grinder or grind (do not add water). IN mashed potatoes add a little oil.
Grease a baking sheet with oil, place half of the potatoes on it and level it over the entire baking sheet. Then place on a layer of potatoes mushroom filling in an even layer, and the top layer is the rest of the potatoes.
Sprinkle the top of 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 champignons 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 taller.
Squid cutlets
Ingredients:
- Fresh squid 1 kg
- Onions 2 pcs.
- Breadcrumbs 1.5-2 cups
- Salt and ground black pepper to taste
- Vegetable oil
Preparation
Remove the insides of the skin from the defrosted squid. Wipe with a napkin to remove water. Pass through a meat grinder 2 times.
Fry half the amount of onion and add to the squid, grind half raw through a meat grinder and also combine with the 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 side dish)
Ingredients:
- Fresh squid - 0.5 kg
- Bow - 1-2 goals
- Carrots - 1-2 pcs.
- Water - 1 l
- Sauteed flour - 4 tbsp. heaped spoons
- Bay leaf, salt, pepper to taste
Preparation
Peel fresh squid from entrails and skin, cut them into strips. Chop the onion, grate the carrots and fry them in vegetable oil.
Dilute the flour little by little cold water, then combine all the products and stirring, bring to a boil, cook for 5-7 minutes.
If desired, add about 2 tbsp soy mayonnaise to the gravy before cooking. lie
Festive Lenten gingerbread
Ingredients:
- Flour - 2.5-3 cups
- Tea leaves - 1 glass
- Instant coffee - 1 teaspoon
- 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
- soda - 1 teaspoon
- lemon. juice - 1 tbsp
Preparation
Pour sugar into a bowl, add butter, put jam. Add coffee to the hot, very strong tea brew and also pour into the bowl. Add flour and knead the dough well.
Roast the nuts and crush them finely with a rolling pin or wooden masher and add to the dough.
Finely chop the prunes and dried apricots and add to the dough. Add zest.
Knead the dough. Quench the baking soda with lemon juice and combine with the dough.
Grease a baking sheet with oil, place the dough on it in an even layer and place in a preheated oven.
Bake at 180-200 C for 40 minutes.
Rye bread crust (lean without butter)
Ingredients:
- Rye bread
- Honey
- Walnuts
- Cinnamon
- Lemon zest
Preparation
Slice the bread thinly, trim off the crusts. Soak each slice of bread with honey, sprinkle with a little cinnamon and grated zest.
Place on top of each other, sprinkle crushed walnuts and refrigerate for 2-3 hours.
Georgian salad (lean without oil)
Ingredients:
- Fresh cabbage - 2 medium heads
- Walnuts - 1 cup
- Ground black pepper - 0.5 teaspoon
- Garlic - 3 cloves
- Salt, sugar to taste
Preparation
Cut the cabbage into 4 parts, place tightly in an aluminum pan, add water and cook over low heat for 2 hours. Then remove from the water and cool. It’s good to squeeze the water out of it with your hands and pass it through a meat grinder.
Grate the garlic on your own fine grater and add to cabbage.
Pass the nuts through a meat grinder and combine with the mixture. Also add salt, pepper, sugar and mix well.
Belyashi with lentil filling
Knead yeast dough:
- Water - 1 liter
- Flour - 2 kg
- Vegetable oil - 0.5 cups
- Yeast - 20 gr.
- Salt - 1 teaspoon
- Sugar - 3 tbsp. spoons
- Place it in a warm place for 1.5-2 hours.
Filling: Boil 1 kg of lentils well in salted water, place in a colander to drain. Then pass the lentils through a meat grinder or grind until smooth. Grate and add 3 cloves of garlic. Finely chop and fry the onion (2-3 large heads) and combine it with the lentils.
Make small cakes from the dough, 7-10 mm thick, 10 cm in diameter, put minced lentils in the middle, mold round whites and fry them in oil over low heat with the lid closed, turning them occasionally until cooked through.
Savory dishes
Salad recipes:
Salad "Mushroom Picker's Joy"
Ingredients:
- Fried champignons with onions - 50%
- Pickled or pickled cucumbers
- Boiled eggs
- Mayonnaise
Preparation
Champignons are cut large. Cucumbers - cubes. Eggs - large cubes. Mix everything and season with mayonnaise.
Salad from crab sticks
Ingredients:
- 200 g crab sticks
- 4 hard-boiled eggs
- 3 fresh cucumbers (medium) or salted
- 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 (fine), 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 is a very finely chopped onion.
Then - grated eggs, carrots, beets.
Each layer is coated with mayonnaise and the top is also coated with mayonnaise.
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. spoons of salt
Preparation
Combine cottage cheese with eggs and salt. Boil the milk and add the curd mixture to the boiling milk.
Cook over low heat for 20 minutes.
Once everything has curled up, discard it on cheesecloth.
Cheese with pepsin (powder)
Place pepsin on a bucket of warm milk at the tip of a sourdough knife. Place the milk for fermentation. After a while, stir with a wooden spoon.
When separating the whey from the curd, place the curd in a colander until it hardens. Then turn over to drain the liquid on 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.
Then keep in tightly boiled cold brine.
Dessert recipes
Bakery:
Honey cake
Ingredients:
- 3 eggs
- 2 cups granulated sugar
- 2 tbsp. spoon of butter
- 1 tbsp. lie honey
- 3 tsp. soda (without slide)
- 3 tsp. vinegar or lemon juice
- 3.5 cups flour
Preparation
Beat 3 eggs with 2 cups sand, 2 tbsp. bed of drains Oils from 1st tbsp. lie Melt the honey in a water bath and pour it all into the egg with sugar.
Then quench 3 teaspoons of soda with 3 tablespoons of vinegar and pour everything back into the mixture, mix well.
Add 2 cups of flour to the general mixture and knead the dough well.
Cook in a water bath, stirring the dough until it turns the color of baked milk.
When the dough is ready, dump it onto the flour (1.5 cups - the rest of the flour), knead and divide into 6-8 pieces. Roll out each piece thinly (like dumplings), constantly adding flour so that the dough does not stick.
Sprinkle a baking tray with flour and smooth out the rolled out cake layer on it. Baked at 220 very quickly until light brown.
After removing each cake from the oven, carefully drop it from the baking sheet onto the table so as not to break it.
When the cakes have cooled, carefully remove excess flour from them.
Cream:
700 g of sour cream (can be diluted with kefir if it is 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 for a while and soak. Then lightly press down on top with a board, give an even shape to the cake, trimming the edges. You can sprinkle crushed nuts and chocolate on top, and if you like, you can add vanillin or zest to the dough before cooking.
Place 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 "Sun"
Ingredients:
- 300 g carrots
- 1.5 tbsp. spoons of flour
- 0.5 teaspoons salt
- 100 gr. ground walnuts
- 1 tbsp. spoons of crushed crackers
- 4 egg yolks
- 100 g sugar
- 1 teaspoon cherry juice
- a pinch of cinnamon and cloves
Preparation
Peel the carrots and grate on a fine grater. Then mix flour with salt, walnuts and crushed crackers.
Take separately egg yolks and grind them with sugar, add Cherry juice, cinnamon and cloves. Then beat with a whisk until foam forms.
Carefully add flour with nuts and grated carrots. To stir thoroughly.
Place the dough in a hot oven and bake for 40 minutes.
If desired, the cooled cake can be decorated lemon cream and nuts.
Dessert
Prunes in sour cream
Ingredients:
- Pitted prunes
- Shelled walnuts
- Sour cream
- Vanillin
- Sugar
- (kefir – as needed)
Preparation
Fill the prunes with nuts. Mix 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 prunes in enamel dishes and pour in 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 cream and sugar in it. Cool and add vanillin.
Pre-soak the gelatin in cold boiled water and when it swells, dissolve it in a water bath, then combine it with the creamy liquid.
Pour the jelly into molds, decorate and cool.
Easter recipe
Ingredients:
- 2 kg of fat cottage cheese (from whole milk)
- 1 kg very thick sour cream
- 1 liter of milk
- 1 kg granulated sugar
- zest of 0.5 lemon
- zest of 0.5 orange
- 150 g pine nuts
- 2 raw eggs
- 3 raw yolks
- 4 hard-boiled yolks
- candied fruits 100 g
- coconut crumbs 1 tbsp. spoon,
- vanillin - 1 sachet.
Preparation
Boil pine nuts and walnuts with boiling water to remove the skin.
Squeeze the cottage cheese under pressure. The cottage cheese should be buttery and cool.
Dehydrate sour cream 2 days before preparing Easter. To do this, pour the ash into an enamel basin and use a clean linen cloth, but not a new one, because new fabric does not absorb fluid well. Pour the sour cream and cover the top again with 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 aluminum pan. At first the fire should be high, and when it boils, turn it to low heat and cook, stirring vigorously from time to time. Since sugar can be contaminated, the milk may curdle, but you can ignore this. Cook the toffee until golden brown.
Combine the hot toffee with the mashed cottage cheese and mix everything vigorously. Add vanillin, lemon and orange zest and mix everything again.
Grind raw eggs And raw yolks With a small amount sugar, combine them with the total mass and mix everything again.
Add hard-boiled yolks, mashed with a small amount of sugar, to the dehydrated sour cream, mix gently and combine with curd mass. Add nuts and coconut crumbs there. Mix everything.
Place Easter in molds (pasochniki) on double gauze and refrigerate.
Easter must sit for 2 days to drain the liquid, so by Good Tuesday the products for Easter must be prepared (drain the sour cream, finely chop the candied fruits, grate the zest of lemon and orange, press out the cottage cheese, prepare the ash (before Good Monday), wash the beans, prepare gauze ), so that Easter will be ready on Great Wednesday.
Whole milk cottage cheese is fermented for 2 days, boiled for 20 - 30 minutes, and weighed out for 17 hours.
One bucket of milk yields 1.9 - 2 kg.
“If, by fasting physically, we are led to be entangled in the most destructive passions of the soul, then the exhaustion of the flesh will not bring us any benefit, when at the same time we remain defiled in the most precious part of our nature, which, in fact, becomes the dwelling of the Holy Spirit.”
Venerable Cassian the Roman
SECOND DISHES PREPARED WITHOUT OIL
Boiled potatoes with nuts
500 g potatoes, 1 onion, 150 g 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 skins, cool, peel and cut into cubes. Crush peeled walnuts, garlic, red pepper and cilantro 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. peeled walnuts, 2 - 3 tbsp. l. wine vinegar, 1st. l, water, 1 - 2 cloves of garlic, 0.5 tbsp. finely chopped green cilantro and fennel, crushed saffron, Bell pepper, salt to taste.
Boil potatoes in the usual way and knead well. Peeled nuts, garlic, cilantro, capsicum, salt, crush and squeeze peanut butter, which is poured 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 into meatballs the size of egg. Carefully place them on a plate, make a small depression in each meatball, into which pour the nut butter.
Belarusian hoof
300 g potatoes, 20 g wheat flour, 1 onion, 1 g soda, salt, mushrooms.
Grate raw potatoes, add salt, flour, soda and mix well. Roll out the resulting dough into strips, which are then cut into pieces 2-3 cm long and baked in the oven. Before serving, immerse the product in mushroom broth for 10 - 15 minutes, then drain in a colander. Serve with fried onions and mushrooms.
Monastery-style boiled beans
Cauliflower beans, onions, parsley and dill, salt.
Sort out the colored beans, rinse well, scald with boiling water, pour in a small amount warm water until the beans are lightly coated and cook until the beans are soft. Then add salt to taste, add finely chopped onions. Cook for about half an hour, add chopped parsley and dill. Submit boiled beans hot or cold along with the remaining broth.
Red bean puree
200 g red beans, 40 g onions, 60 g walnut kernels, 20 g wine vinegar, 4 g garlic, pepper, dill, cilantro, parsley, salt to taste.
Add raw chopped onion and garlic to the beans, cooked until half cooked, bring to readiness and strain. Rub the beans, gradually diluting this mixture with broth. Season with crushed nuts, vinegar, chopped herbs and pepper.
Pearl barley porridge with vegetables
Pearl barley, carrots, onions, spices, salt, bay leaf.
Rinse the cereal well, add water, bring to a boil and cook over medium heat for 1.5 - 2 hours. In the middle of cooking, add 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, several dates, prunes, 4 - 5 walnuts, 2 tbsp. l. honey, salt.
In lightly salted water, cook the rice until half cooked, add thoroughly washed and sorted raisins, chopped dried apricots, several dates cut into strips and pitted and chopped prunes, as well as fried (without oil) crushed nuts. Bring under the lid until cooked, add honey, stir and let it brew.
Semolina porridge with cranberry juice
From 1 tbsp. prepare cranberries 6 tbsp. fruit drink, boil, add 0.5 tbsp. semolina and 0.5 tbsp. sugar, boil, cool, serve with sugar.
Smolensk porridge with cranberry juice
From 1 tbsp. prepare cranberries 6 tbsp. fruit drink, boil, add 0.5 tbsp. rice and 0.5 tbsp. sugar, boil, cool, serve with sugar.
Rolled porridge
0.5 liters of water, about 1.5 cups of oatmeal, 1/3 cup of walnuts, salt, sugar to taste.
Pour into boiling water cereals, sugar, salt to taste, peeled nuts. Cook for 15 minutes, stirring.
SECOND COURSES COOKED WITH VEGETABLE OIL
Mashed potatoes with onions
1.5 kg potatoes, 3 onions, 3 tbsp. l. vegetable oil, salt.
Boil the 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 puree is not too thick. Add fried onions.
Boiled potatoes
1 kg potatoes, 3 cloves of garlic, 0.5 tsp. caraway seeds, salt, vegetable oil.
Boil the potatoes along with the halved garlic cloves and caraway seeds. Drain the broth, dry and serve, sprinkled with vegetable oil.
Bishop's style 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 a crispy crust form.
Deruny
10 potatoes, salt, vegetable oil, flour.
Grate the peeled potatoes on a coarse grater, add salt and add enough flour so that the dough is not too liquid. Spoon the potato mixture into a frying pan with hot vegetable oil and fry on both sides until crispy. Place on a plate in 1 layer so that the potato pancakes do not become 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 the potatoes, peel them, cut off the tops, make recesses of such depth that the walls can hold the minced meat.
Mash the extracted mixture, pour oil over it, mix with chopped onion fried in oil and stuff the potatoes. Sprinkle it with oil and warm it up.
You can add mushrooms to the minced meat.
Baked potatoes stuffed with buckwheat porridge and onions
10 - 12 potatoes, for minced meat: 100 g, buckwheat, 2 - 3 onions, vegetable oil, salt.
Bake the potatoes, peel them, cut off the tops, make recesses of such depth that the walls can hold the minced meat.
Cook buckwheat porridge: pour the cereal into a pan (it should take up half the volume), add oil, salt, pour boiling water (so that the cereal is covered) and put the pan in the oven in a frying pan with boiling water (it needs to be replenished as it boils).
IN ready-made porridge add chopped fried onion, mix and stuff potatoes. Spray it generously 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 using the water in which the potatoes were boiled, add flour to form a viscous dough. For the filling: soak mushrooms in cold water for 2 - 4 hours, boil them in the same water, drain in a colander, chop, fry with chopped onions in vegetable oil. With wet hands, divide the dough into balls, form into flat cakes, put the filling on them, and pinch the edges. Fry the pies on both sides in vegetable oil. The filling can also be prepared 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.
Finely chop the cabbage, place in a deep frying pan with hot vegetable oil, add water so that the cabbage is just covered. Add salt and simmer covered for 15 minutes. Open the lid, let the excess liquid evaporate and bring to a golden color over high heat.
Place chopped garlic into the prepared cabbage and serve, sprinkled with chopped herbs.
Cabbage rolls stuffed with vegetables
Loose head of cabbage, 2 carrots, 2/3 tbsp. rice 1 onion, 1 tbsp. l. tomato, garlic, vegetable oil, salt, herbs.
Remove the top large leaves from the head of cabbage - 10 - 12 pieces, lightly boil them until they become soft, beat off or cut off the petioles. Prepare the minced meat: boil fluffy rice, fry chopped carrots and finely chopped onions, combine with rice, add a finely chopped clove of garlic.
Fill with prepared minced meat cabbage leaves, roll into rolls and place in a deep frying pan or saucepan. Pour water, add tomato, herbs, salt and simmer until tender.
Lenten 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 in salted water until half cooked. Remove to a colander and let the water drain. Disassemble the head of cabbage into leaves and wrap each of them in an envelope, roll in breadcrumbs and fry in oil. Can also be served cooled.
Cabbage cutlets
500 g cabbage, 2 tablespoons semolina, 2 tablespoons ground crackers, salt to taste, 3 tablespoons vegetable oil, 1/2 cup water.
Finely chop the cabbage, put it in a saucepan, add water, 1 tablespoon of vegetable oil and simmer until half cooked. Pour into the boiling mixture in a thin stream semolina, cook, stirring continuously for 10-15 minutes, cool slightly, add salt, stir and cool. Form cutlets oval shape, breaded in breadcrumbs, fry.
Fresh White cabbage with vegetable oil and breadcrumbs
1 head of cabbage, 1 onion, 200 g vegetable oil 3 tbsp. l. breadcrumbs, a few sprigs of parsley, salt.
Peel the head of cabbage from the top leaves, cut into 6-8 pieces, put in salted boiling water, let it boil, drain in a colander, and squeeze lightly. Place the cabbage on the bottom of the pan, add parsley and onion, cover with a lid and cook until soft, without boiling. When serving, pour the cabbage with heated vegetable oil and breadcrumbs, prepared as follows: add grated stale bread into the heated vegetable oil and brown it.
Or: peel a head of fresh cabbage from the outer leaves, cut it crosswise, but not all the way, put it in salted boiling water and cook until soft. Rearrange whole head of cabbage onto a dish, pour over butter and breadcrumbs.
Or: season the broth in which the cabbage was cooked with 1 tbsp. l. vegetable oil and 0.6 tbsp. l. flour, boil, shaking the pan, place 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, add salt, squeeze, fry in vegetable oil, add water, add flour, salt, sugar and apple juice (or vinegar), simmer until tender.
Stewed 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 shredded cabbage, squeeze it out, put it in a saucepan, pour in pre-cooked mushroom broth, add finely chopped mushrooms, bay leaf, pepper, salt, cook until tender. Add flour fried in vegetable oil with finely chopped onion, stir, cook covered until tender.
Pasta with vegetables
500 g pasta, 2 - 3 carrots, 40 g parsley root, 3 onions, 1 tbsp. green peas, 2 tbsp. l. tomato puree, 100 g 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 heated canned peas to the vegetables and mix. Boil pasta, drain water, combine with vegetables. Serve the pasta hot, sprinkled with finely chopped dill or parsley.
Mushrooms stewed with barley groats or rice
400 g salted, or 60 g stewed mushrooms, 50 - 60 g vegetable oil, 1 - 2 onions, 0.5 - 0.75 tbsp. cereals, 2 - 3 tbsp. water, 1 tbsp. 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 cereal becomes soft, then add tomato puree. Ready dish sprinkle 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, crackers, 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 grain 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 them in a fireproof dish or greased form. Place the remaining minced meat in a mound and sprinkle with breadcrumbs. Bake the mushrooms until golden brown.
Fried ears with minced mushroom and buckwheat porridge
Prepare the ears, stuff them with minced mushroom mixed with buckwheat porridge, which is fried along with the onion and mushrooms. Serve with borscht and mushroom sauce.
Prepare dough for ears as for noodles. Roll out very thin, cut into quadrangles, brush the edges with water, put 1 tsp on each piece. minced meat, mold 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, place the ears on paper and, when dry, dip them into borscht or soup just 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, and fry. Also fry finely chopped onion, sauté carrots with tomato puree. Mix with mushrooms, adding a little strained mushroom broth. Add the sorted washed rice, close the lid and simmer until done.
Mash porridge
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 at least two types of vegetables on a coarse grater. For a glass of cereal mixture - a glass of vegetables.
Place a third of the vegetables on the bottom of the dish, a layer of cereal on them, then another layer of vegetables and so on to make three layers (vegetables on top). Pour hot salted water over everything so that the top layer of vegetables is covered. Place in the oven for 6 – 8 minutes.
Buckwheat porridge with onions
2 tbsp. buckwheat, 2 onions, 3 tbsp. vegetable oil. salt.
Sort out the buckwheat, wash and dry in a saucepan with a thick bottom, stirring constantly, add salt and, when the grain becomes dry and crumbly, pour in 3 tbsp. boiling water Cover with a lid and simmer low heat without stirring, otherwise the porridge will not be crumbly. Fry finely chopped onion in a frying pan and add it to the prepared porridge. Let it rest well, wrapping the pan in newspaper and putting it under the pillow.
Pea porridge with barley
1 tbsp peas, 1 tbsp. barley, 1 carrot, 2 onions. vegetable oil, salt, parsley or green onions.
Soak the peas in the evening and cook them in the same water. In 20 minutes. add washed barley. Stir frequently to prevent it from burning and make sure it doesn't run away.
When the peas become soft, mash them, add chopped onions and coarsely grated carrots fried in vegetable oil, and simmer for about 20 minutes. Serve sprinkled with chopped parsley or green onions. Barley groats can be replaced with “Hercules”, in which case it is added at the end of cooking, for 15 – 20 minutes. to end.
Porridge with apples
Semolina (millet, oatmeal) cereal, sweet and sour apple, sugar.
Cook thin porridge in water (semolina, millet, oatmeal). Separately, grate a peeled apple of sweet and sour varieties. Before serving, place the pureed apple directly on a plate at the rate of one medium-sized apple for two servings. Before use, stir by adding. tastes a little sugar. Along with the apple, you can also grate some carrots.
Rice cutlets with mushroom sauce
1 tbsp. rice, 4 tbsp. l. vegetable oil, 0.5 tbsp. crushed white crackers, salt.
For the sauce: 3 - 4 dry mushrooms. 1 onion 1 tbsp. l. flour, 2 tbsp. l. vegetable oil, 1 tbsp. raisins (sultanas), 0.5 tbsp. sweet almonds, lemon juice and sugar to taste.
Boil the rice in salted water until soft, discard, let the water drain thoroughly, put in a pan, knead a little so as not to crumble, pour in 1 tbsp. l. oil and let cool. Cut cutlets from this mass, roll in breadcrumbs and quickly fry on both sides.
For the sauce: cook broth from soaked mushrooms. Fry finely chopped onion in oil, add flour and fry. Pour, gradually stirring, a glass of mushroom broth and boil. Scald the raisins and almonds with boiling water several times and let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Let the sauce boil and pour it 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.
Wash the rice, dry it and fry it in a frying pan. Remove pits from prunes. Place prunes and fried rice in boiling water, add sugar, citric acid and cook at low boil until the rice is cooked.
When serving, pour vegetable oil over the rice.
Rolled oatmeal pancakes
IN rolled oats porridge add 1 - 2 grated apples, salt and 2 tbsp. l. flour. To stir thoroughly. Fry pancakes in a hot frying pan in vegetable oil.
Pancakes with onions
500 g flour, 2 tbsp. water, 1 tbsp. l. sugar, 15 g yeast, onion, pinch of salt, 0.5 tbsp. vegetable mpsl.
Knead the pancake dough from flour, water, yeast, salt, sugar. Let the dough rise. Finely chop the onion, simmer in oil, add salt to taste. When the dough will work, put it in stewed onions. Let the dough rise again for 15 minutes. Bake pancakes as usual.
Monastery style rice
2 cups rice, 4 cups water, 2 onions, 2 tablespoons vegetable oil, 2 carrots, 1 tablespoon tomato paste or tomato sauce, dried herbs celery, dill, ground black pepper, salt.
Rinse the rice thoroughly, pour boiling water over it, cook for 10 minutes until it is grain-to-grain, and drain in a colander. In a deep frying pan, fry finely chopped onions in vegetable oil until golden brown, add boiled onions; grated carrots and tomato on a coarse grater, mix. Add rice, season to taste with herbs, pepper and salt. Serve the dish hot.
Pumpkin pancakes
1 kg of peeled pumpkin, 1 glass of wheat flour, salt, sugar to taste, vegetable oil for frying, honey.
Grate the pumpkin on a fine grater, add salt and sugar, add flour, knead into a homogeneous dough. Place with a spoon on 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 frying pan and grind in a coffee grinder. Received pea flour pour into boiling salted water and, stirring continuously, cook for 15-20 minutes, then pour into greased plates. When the jelly thickens, cut it into portions.
When serving, sprinkle the jelly with onions fried in vegetable oil.
Last updated: 02/14/2015
Who said, that Lenten dishes boring, monotonous, insipid and do not require culinary perseverance from the hostess? The recipes that the sisters of the Novo-Tikhvin Convent kindly shared with the readers of AiF-Ural prove the opposite. Create, experiment, please your loved ones. Bon appetit!
Tomato soup with garlic
Photo: Million menu 
Lightly fry finely chopped onions in oil. Add tomatoes to it and simmer in a sealed container over low heat. When the tomatoes become soft, add some sautéed carrots and parsley, add rice, and pour in broth or vegetable broth. Add salt and sugar. Cook for 35 minutes until the rice is cooked. Rub everything through a sieve, add finely chopped garlic to the soup and boil again.
Country-style sorrel cabbage soup
Photo: Million menu 
Boil potatoes with whole peeled tubers and cool. Strain the broth. Chop the sorrel leaves, add chopped onions, parsley, vegetable oil, a little broth and simmer for 5-7 minutes.
Cut the boiled potatoes into cubes, mix with sorrel, pour in the hot broth, bring to a boil and cook for a few more minutes. This cabbage soup is especially tasty if cooked in a cast iron pot in the oven. Add dill to the prepared cabbage soup.
Mushroom broth with pies
Photo: mmenu.com
For the broth:
For the test:
- 1 pack of dry yeast
- 600 g flour
- 300 g water
- 20 g sugar
- 35 g vegetable oil
- 30 g margarine
- 10 g salt
Soak dried mushrooms in water for an hour, wash, pour over boiling water, chop, put in a saucepan along with roots (1/2 of the total amount), onions, a bunch of parsley, and leeks. If desired, you can add a spoonful of cumin. Add water and boil until the roots become soft. After this, add the fried onions and the fried second part of the roots. Ready broth strain, serve with green dill and ears.
Recipe for “ears”: Make lean yeast dough. Prepare minced meat from the mushrooms from which the broth was made: finely chop, fry with onions, add salt and pepper to taste. Make small pies, bake in the oven at 150 °C, serve with broth.
Dumplings with mushrooms
Photo: mmenu.com
For the test:
For filling:
- 30 g dried porcini mushrooms
- 1 cup of cool buckwheat porridge or boiled rice
- 4 tbsp. spoons of vegetable oil
- 1 onion
For the decoction::
- 0.5 l water
- 3 bay leaves
- 4-5 black peppercorns
- 2-3 cloves of garlic
- 1 tbsp. spoon of parsley
To prepare the dough in sunflower oil pour boiling water, add flour to this mixture and quickly knead the dough, kneading it well with your hands, and then roll it into a very thin layer, without adding flour, since this dough does not stick to the board. To prepare the filling, boil the mushrooms in water. Pour the broth into a separate bowl, finely chop the mushrooms, fry with onions in oil, mix with the porridge and mash well into a homogeneous mass. Cut the rolled out dough into small squares or cut out circles with a glass, put the filling on each piece and make dumplings. Grease a baking sheet or frying pan with oil, place one layer of dumplings on it and bake in the oven over moderate heat for 15-20 minutes. Then put the dumplings in a pot, pour hot mushroom broth, salt, add spices and place in the oven for 15 minutes.
Jardiniere
Photo: mmenu.com 
You can also use cauliflower, green pea, earthen pears.
Take all products to equal share, only three times more potatoes and cabbage. Cut everything into small pieces, put it in a pot and close it tightly with a lid so that the vegetables soak well. The dish takes about 40 minutes to prepare; it is better to salt the dish after cooking it, and also add oil to it.
Stewed mushrooms (chanterelles, honey mushrooms, russula)
Boil the mushrooms in salted water and drain in a colander. Melt the butter (lean) in a saucepan, add the mushrooms, cover with a lid and simmer over low heat until all the juice has boiled away. Then add chopped herbs, stir, place in a deep dish and serve.
Pepper stuffed with vegetables
Photo: mmenu.com 
For minced meat, chop peeled carrots, onions, celery root, cabbage into strips, sauté in oil, add salt, cool. Cut off the top of each pepper pod in the form of a cap, remove the stem with seeds. Then put the pods in boiling water for 1-2 minutes, drain in a colander, cool and fill with minced meat. Place stuffed peppers in one row, pour tomato juice with the remaining minced meat and simmer everything for 20 minutes. Serve peppers chilled. Decorate with greens.
Lenten cookies with marmalade
Photo: mmenu.com 
Pour flour into a bowl, add mineral water and sunflower oil. Knead a fairly stiff dough. Ready dough Roll out with a rolling pin into a round layer with a diameter of 25-30 cm and a thickness of 3-4 mm. Cut the resulting circle into 12 sectors. Place a piece of marmalade (jam) on the wide part of each sector and wrap the dough into a roll, starting from the wide part. Place the cookies on a baking sheet and place in an oven preheated to 200-220 ºC for 20-25 minutes. Ready cookies to sprinkle powdered sugar.
Lenten cake
Photo: mmenu.com 
Pour into the container for preparing the dough carrot juice, add sugar and pour flour in a heap. Make a small depression in the flour slide and pour in soda slaked with lemon juice. Stir the flour and knead the dough. Bake the cake for 20 minutes at a temperature of 150 ºС on a sheet greased with vegetable oil.
Remove the finished cake from the oven and cut crosswise into two parts. Grease the lower and upper parts with jam (preferably lemon), place on top of each other and leave overnight. In the morning, grease the top of the cake and sides with special fruit jelly cream. Sprinkle generously with powdered sugar mixed with chopped walnuts and garnish with pieces of chopped fruit (kiwi, strawberries, canned peaches, oranges) and cranberries.
Fruit cream jelly. 1 tbsp. Dissolve a spoonful of gelatin in 0.5 liters of lemon juice, place on the stove and bring to a boil. Remove from heat, cool to room temperature.
Recipes without oil
Carrot, apple and raisin salad
Photo: mmenu.com
- 4 carrots
- 3 apples
- 2 tbsp. spoons of raisins
- 1 tbsp. spoon of sugar
- 1 tbsp. spoon of lemon juice
Sort the raisins, rinse and soak in boiled water for 25-30 minutes. Cut carrots and apples into thin strips. Combine with raisins, sugar and lemon juice, mix well.
Red beans with nut sauce
Photo: mmenu.com
- 400 g red canned beans
- 160 g walnuts
- 100 g each of cilantro, basil, parsley and mint
- 80 g green onions
- 1 clove of garlic
- ground red pepper to taste
Grind the nuts, add chopped garlic, pepper, salt, chopped cilantro, basil, parsley, mint. Pour some liquid from the beans into this mixture, add the beans, finely chopped onion and mix. Serve, garnished with sprigs of herbs and sprinkled with chopped nuts.
Kholodnik
Photo: mmenu.com
- 1-2 boiled beets
- 1 fresh cucumber
- 100 g green onions
- sugar
- dill
- lemon juice or citric acid to taste
- 1 l bread kvass or beet broth
Cold kvass or chilled decoction in which beets were cooked, dilute with cold boiled water, add beets and cucumbers cut into thin strips, finely chopped onions, dill, salt, sugar, lemon juice and put in the refrigerator. Serve chilled.
Baked potatoes
Photo: mmenu.com
Use a brush to wash small tubers new potatoes, place on a baking sheet and place in a preheated oven. After 30 minutes, remove from the oven and serve. You can serve potatoes with salt, onions or green onions, pickled mushrooms, and lightly salted cucumbers.
Cranberry mousse
Photo: mmenu.com
- 1 cup cranberries
- 1 cup of sugar
- 3 tbsp. spoons of semolina
- 3 glasses of water
Mash the sorted and washed berries thoroughly with a masher and place berry mass on cheesecloth and squeeze out the juice. Place the juice in a cold place, pour the berry juice with three glasses of water and boil for 5 minutes. Strain the resulting broth and cook in it semolina porridge with sugar. Pour into cooled porridge berry juice and beat with a mixer until fluffy and homogeneous. The mass should increase in volume by 2 times. Place the mousse in bowls and refrigerate for 1-2 hours. When serving, decorate with berries.
Cherry compote
Photo: mmenu.com
- 500 g cherries
- 2 tbsp. spoons of sugar
- 0.5 l water
Pour water over sugar and bring the solution to a boil. Wash the cherries, remove the pits, place in a boiling solution and cook for 2 minutes. Then close the pan with compote with a lid. Leave the compote to cool.
Sbiten
Photo: mmenu.com
- 150 g honey
- 150 g sugar
- 1 liter of water
- cinnamon
- carnation
- ginger
- cardamom
Dissolve honey in water and granulated sugar. Boil the honey-sugar water, add spices to taste and boil again over low heat for 20-30 minutes. Leave covered for 20 minutes, then strain. Heat the finished sbiten and drink it hot.
Orange juice
Photo: mmenu.com
- 100 g oranges
- 120 g sugar
- 1 liter of water
Finely chop the orange zest, add hot water and boil for 5 minutes, and then leave for 3-4 hours. After straining, add sugar to the broth. Bring to a boil and cool, pour in the squeezed Orange juice and cool.
Lemon mousse
Photo: mmenu.com
- 1 lemon
- 3 glasses of water
- glass of sugar
- 20 g gelatin
Remove the zest from the lemon, add 2 cups of water, add a cup of sugar, boil, add lemon juice. Dissolve gelatin in a glass of water; After it swells, dissolve and pour into lemon decoction. Beat the liquid with a mixer over ice until it turns white and thickens. Pour into molds and let harden.
It so happened that in Russia it was the monasteries that turned out to be the guardians of not only spiritual culture, but also interesting recipes national cuisine. How to cook the ancestor of hodgepodge and rassolnik, what is hidden behind the “jelly banks” and what exquisite radish dishes the cook of the Metropolitan Hilarion Church is capable of - in the RIA Novosti material.
Kiselnye shores
“The monastic meal has always been considered the standard of tasty, high-quality and at the same time simple food,” says Tatyana Tyshkevich, chef of the Vysoko-Petrovsky Monastery. “Culinary and cookbooks appeared in Russia only in the 18th century. About what Russian cuisine was like before This can only be learned from monastic sources - “everyday books” and cellar books.”
True, the monks did not eat meat. But in those days, fish was a more accessible and common source of protein for the majority of the Russian population.
Foreign travelers in the 15th-16th centuries noted that Russians ate “more fish than meat and garden herbs, that they preferred salted and smoked meat to fresh meat, as well as almost half-raw meat to skillfully prepared meat, that they respected cold dishes more than others and that they seasoned all their dishes excessively.” garlic and onion or salt, pepper and vinegar."
In the refectory of the Vysoko-Petrovsky Monastery, Tatiana not only cooks for the brethren and pilgrims, but also deals with ancient Russian recipes. "We have restored the recipe for Moscow kalach and Moscow bagel, we bake custard Rye bread sourdough and much more,” she says.
Among old dishes XV-XVI centuries - “fish kalya”, the ancestor of the well-known hodgepodge and rassolnik.
It requires fish (halibut, chum salmon or any other), salted barrel cucumbers, onions, turnips, salt, ground black pepper and dill. “Simmer the cucumbers, turnips and onions until tender in the oven, boil the fish, put the stewed vegetables in the fish broth, and the pieces finished fish sprinkle with dill. You can serve it in a pot,” explains Tatyana.
And here’s another dish that was once very popular in Rus' - oatmeal jelly With cranberry sauce. "This is what they say about him in Russian fairy tales" Kiselnye shores", notes the monastery cook. Oatmeal ferment overnight rye sourdough, in the morning, rub through a sieve, add honey or sugar, salt and boil until thick. This jelly is eaten cold with cranberry sauce and honey.
Monastic gingerbread
What to feed guests
The chef of the refectory at the church in honor of the icon of the Mother of God "Joy of All Who Sorrow" on Bolshaya Ordynka, Oleg Brizhinyuk, has to take into account not only Lenten menu for the rector, Metropolitan Hilarion of Volokolamsk, but also the tastes of his foreign guests. Therefore, both national Slavic and modern European dishes are prepared in the kitchen.
“Once during Lent I decided to make a radish steak. I bought a white radish, cut it into rings, boiled it for about forty minutes, kept it in soy sauce with pepper and spices for a while and browned it on the grill so that frying stripes appeared. Everyone thought it was scallops. And this is a radish!” says Oleg.
He says that when he worked in a restaurant, it was easier - there was a menu approved for six months. But here you have to have time to navigate and always write something. “I literally lose myself in my work. I like the way Jamie Oliver and Gennaro Contaldo cook - simple and clear. I copied some things from them,” admits the chef.
He buys meat, fish and greens at the market, some small things - in the store.
“Recently, a European delegation came to us, and I was asked to demonstrate Russian cuisine. I made cabbage rolls, Olivier and borscht. Everyone liked it,” he adds.
Fennel salad
Oleg’s latest discoveries include fennel salad and Italian cheese burrata: "The taste is unusual and it looks good. The combination is awesome." All you need to do is finely chop the fennel, lemon zest, pour in lemon juice and olive oil, add salt and pepper and leave for ten minutes. Then put cheese on top, cherry tomato halves and sprinkle with mint leaves. You can add a little more sugar.
Several years ago, Oleg worked as an assistant cook at the Donskoy Monastery. One of the most favorite dishes in the monastery were cutlets made from two or three types of fish. “Suppose we take salmon and cod, or salmon and pike perch, or tuna and salmon - the combination should be dry and fatty. Chop into small cubes, finely chop the onion, salt, pepper, add a little starch and flour, mix, make small round cutlets and fry. All that remains is to “finish” it for about ten minutes in the oven,” the master of the monastery kitchen shares the recipe.
He serves this dish with green sauce: basil, parsley, garlic, olive oil, a little citric acid, salt and pepper, grind in a blender. (“The sauce is just a bomb! You can also add it to salads,” Oleg clarifies.) And as a side dish he recommends broccoli (boil and then “press” on the grill, “so that there is a crust”). Or other fried vegetables: tomatoes, bell peppers, zucchini (“this also goes well with meat”).
Fish cutlets according to the Donskoy Monastery recipe
“I remember during the days of Great Lent, Patriarch Kirill came to the Donskoy Monastery, and we baked beets: we cut them into slices, sprinkled them with dry basil and decorated them with basil, it turned out delicious,” he recalls.
"Or bake eggplants and bell peppers in the oven, and then add raw tomato, onion, herbs, salt, pepper, garlic to taste. Can be cooked without oil. Scald the tomato, remove the skin, and chop finely. It turns out that you can spread caviar on bread,” continues Oleg.
"And broccoli with spinach on coconut milk works out well. It’s lean, so it’s a good help – you’ll get full. It's a bit sweet, but sounds ok in soup. You can add a little lemon,” he moves on to the first courses. And he recommends for the summer Belarusian soup"refrigerator". “Beets are boiled, water is boiled separately, then cooled, then grated beets, diced cucumber, a lot of greens - onions and dill, grated boiled eggs and kefir - if one percent, in a one-to-one ratio with water are added. Well, also salt and a little sugar, a little lemon or a couple drops table vinegar. The soup should be sweet and sour,” explains Oleg.
And yet, in the end, he remembers the ambulance. Meat, he said, such as beef or veal tenderloin, you shouldn’t fry for a long time - two minutes on each side and on the sides. “I cut it into thick medallions, add salt and pepper, fry it - you don’t need to put a lot of pieces, the meat gives out juice and begins to cook - then put it in foil, and the meat still comes out. Open it up - the juice comes out. The veal is tender, soft, and cooks quickly,” says monastery cook.
Chef's secrets
Another Oleg - Olkhov, chef of the Danilov Monastery and brand chef of the Revival of Traditions center - hosts the program "Monastery Kitchen" on the Spas TV channel. He is sure that the culture of Russian food to this day is inextricably linked with monasteries.
At the age of 14, Oleg came to the restaurant as a chef's apprentice, now he is 42. “I never stop learning from my colleagues, but I don’t think it’s shameful to take advantage of the experience of non-professionals. Often you can learn some trick from someone’s grandmother, interesting dish, which no one else has,” says the chef.
"The profession of a chef, on the one hand, is very creative, but on the other hand, it is full of daily routine. Creativity is the creation of new dishes, their development, testing and assembly. Routine is the daily document flow associated with the kitchen, monitoring the products produced, work with the staff. Often the routine takes up most of the working time, and there is no longer enough energy for creativity. Moreover, the profession is not an easy one - the chef has irregular working hours, sometimes he has to spend the night at work," says Oleg.
Among him specialties — lentil cutlets and pumpkin in honey filling.
Lentil cutlets
You need to cook the lentils, add chopped garlic, salt and pepper, mix, let cool, then add the onions sautéed in vegetable oil. Make cutlets from this minced meat, roll in flour and fry on both sides in vegetable oil. And the pumpkin, peeled and cut into cubes, is poured with honey diluted with water and the juice of one lemon, cranberries are added and put in the refrigerator - after 24 hours the dessert of pumpkin with honey and cranberries is ready. Can be stored in the refrigerator for up to two weeks.
"The monastic kitchen is very useful, one might say that it is dietary food: fish, seafood (easily digestible protein, polyunsaturated amino acids), cereals, grains and cereals, legumes, herbs, vegetables, berries, mushrooms (vitamins, vegetable protein, cellulose, minerals, carbohydrates). Lactic acid fermentation products - kvass, pickled berries, apples, turnips, sauerkraut - have a beneficial effect on digestion. Rye and rye-wheat bread sourdough, which is baked in the monastery bakery. Overall, this is a balanced and tasty meal,” sums up the chef of the Danilovskaya monastery.
Pumpkin in honey filling
It's no secret that many centuries ago the monastery gardens and vegetable gardens were the best in the entire area. They were cultivated with special difficulty, because monasteries were often built separately, and food was required for every day. Therefore, the servants of the ancients not only fed from these gardens and vegetable gardens, but also selected the best varieties vegetable and fruit crops. The monks and nuns fed not only themselves, but also the hungry poor and wandering pilgrims.
In addition to the garden and vegetable garden, the monasteries kept apiaries. Honey at monasteries is especially healing and tasty. This is explained by the fact that it was mined in environmentally friendly places. The monks will never place an apiary anywhere, but will choose the cleanest place for it on their property. Honey is useful not only during illness, but also as a daily food - healing and giving energy. This is unique natural product, which improves immunity. Honey is very important for baby food unless you are allergic to it.
Monastery bread too special product worthy of attention. Most often it is baked according to old recipes. Previously, they tried to grow rye and wheat right at the monasteries.
Photo: Evgeny Kharlanov,
Of course, times have changed, and now a significant part of the products for the monastery kitchen is purchased from various suppliers, but in some places they still sacredly honor traditions and try to grow everything with their own hands. Since previously they did not use yeast in baking, but made high-grade sourdough dough, these traditions have been preserved in some monasteries to this day.
Monastic menu
All monastery menu designed with 200 in mind fast days per year. This includes multi-day famous fasts (Rozhdestvensky, Veliky, Petrovsky, Uspensky) and one-day fasts (Wednesdays and Fridays). Even on days when there is no fasting, many monks refuse meat and eat fish instead. By the way, in Orthodox monasteries they do not breed livestock for slaughter. It is forbidden by the charter to shed someone's blood.
Dumplings with buckwheat and mushrooms
Ingredients:
- 2 tbsp. flour;
- 50 g boiling water;
- 0.5 cups vegetable oil;
- 40 g dried porcini mushrooms;
- 1 glass of boiled buckwheat;
- 1 onion, bay leaf;
- black peppercorns;
- parsley;
- salt.
Measure out 4 tbsp. spoons of vegetable oil and pour into a bowl. Pour boiling water into the oil, add 2 tbsp. flour and knead a stiff dough. Boil and chop the dried mushrooms. Leave the broth after the mushrooms. Finely chop the onion and sauté in vegetable oil, add mushrooms to it and fry. Mix mushrooms with onions boiled buckwheat and parsley. Add salt and pepper to taste. 
Photo: Depositphotos
Put water on the fire to boil. When it boils, add bay leaf and black peppercorns. Roll out the dough into a thin layer. Using a glass, cut out circles from the dough and make dumplings.
Immerse the dumplings only in boiling water and cook with stirring for 5 minutes after floating to the surface. Serve hot with mushroom broth.
Vegetable stew “Monastic”
Ingredients:
- 4 potatoes;
- 1 large carrot;
- 1 beet;
- 1 onion;
- 250 g cabbage;
- 100 g canned green peas;
- Bay leaf;
- vegetable oil;
- salt.
Finely cut all vegetables into cubes. Post them in clay pots where to pour 100 g hot water. Add 1 to each pot bay leaf. Close the pots tightly with lids and simmer in a preheated oven for 40 minutes. After cooking, add canned green peas, salt and vegetable oil to taste.
Photo: Depositphotos Monastery-style fish, “Festive”
Ingredients:
- pollock fillet 0.5 kg;
- 300 g mushrooms;
- 1 onion;
- 4 boiled eggs;
- 150 g sour cream;
- 100 g hard cheese;
- vegetable oil;
- salt.
Finely chop the onion and saute in vegetable oil, add chopped mushrooms to it, simmer until tender. Place the pollock fillet on a baking sheet lightly greased with vegetable oil and season with salt. Place mushrooms and onions on top of the fish, then layer boiled eggs, cut into circles. Grease everything with sour cream and sprinkle with grated hard cheese. Place in a preheated oven and bake until the cheese is lightly browned.
Try cooking some of these monastery recipes. After all, these dishes are simple and healthy!
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