We have already discussed in previous articles the traditions of the indigenous Slavs and Orthodox Christians, but today we will dwell in more detail on the traditional dishes of the funeral table, recipes for funeral dishes, menus and the symbolism themselves funeral dishes, traditional funeral ritual dishes.
And it’s not even about the funeral meal, because in such ceremonies the most traditional and symbolic food available to our ancestors was usually used. Therefore, food for remembrance and holidays is an excellent example of symbolism and esotericism in the food of our ancestors, and the validity and wisdom of customs and traditions.
Naturally, I will try to make the reading interesting both for those who want to learn more about ancient rites, rituals and traditions associated with food, and for people who are more interested in the practical side of the issue of the funeral table and traditional menu and the order of consumption of funeral food.Traditionally, the funeral meal menu always had a certain system and a traditional order of eating ritual dishes. And also the composition of the funeral meal menu itself was usually quite clearly regulated, and almost all the dishes included in it were not there by chance, but had some kind of esoteric or symbolic meaning.
Usually at a wake they tried to have an even number of dishes on the table, and they were not replaced or taken away, but simply eaten in a certain sequence.
Funeral Kutya
The funeral dinner always began with kutya, however, the first kutia was different from the modern one, from the kutia that we are used to seeing now on our tables. Basic known species Kutya is " eve» ( full), « kolivo" And " Sochevo", read in more detail how they differ and what they are. Whole grains Kutya, like any grains, symbolized rebirth and eternal life, despite external temporary death.
Funeral kutia was most often prepared from wheat, barley or rice, poured with water and honey and raisins were added; crushed poppy seeds and nuts could also be added. Also, before the funeral dinner, kutya had to be remembered consecrate in the temple, or at least sprinkle with holy water if consecration in the temple did not work out. According to tradition, 3 spoons of kutia were eaten, and the main part of the funeral meal began.
Funeral pancakes
More often at the beginning of the funeral, pancakes were also served, which also had great ritual significance, and sometimes even all this was supplemented with pancakes. Actually everything derivatives of flour and bread were quite important, and formed the basis of the diet of the Slavs, therefore they were included in almost all ritual events.
Therefore, it was also necessary to eat a piece of pancake with honey before the main dish. Pancakes symbolized the sun, which every day seems to die at sunset, but is reborn again the next day; pancakes were a symbol of resurrection and the eternal immortality of the soul.Often funeral meal both began and ended with these traditional and most symbolic dishes, which were also very old in origin, and they were very easy to prepare, which is also important.
First funeral dishes
The rest of the meal usually followed the same sequence as a traditional Soviet dinner. First things first: cabbage soup (borscht), noodle soup, stew. The first one, or at least just the hottest one, was considered mandatory, since it was believed that the steam from the first dish could help lift the soul of the deceased upward to God.
Second funeral dishes
Next, the main courses were served: traditionally it was porridge, usually barley or wheat, since in Rus', porridge was symbolized with the special power that was contained in it. Later they sometimes served for the second and fried potatoes, but this is rather a more modernized tradition, since before, turnips usually replaced potatoes on the tables of the Slavs, and potatoes were brought in later, and they are not considered a particularly healthy product.
Eggs were often eaten at the funeral meal, since they, like kutya and even the well-known pancakes, symbolized the cycle of life, rebirth and eternal life itself.
Sometimes such optional dishes as roast, poultry with noodles, stew, cutlets, kulebyaka and others were also served at the funeral meal. meat dishes, if the meal was not in fast days. Also sometimes there were such hot dishes as lamb, duck with sauerkraut, stuffed pepper, cabbage rolls, boiled potatoes etc.
Funeral menu during fasting days
In general, if the funeral meal, as I already wrote, was held on days of fasting, which in Orthodoxy, taking into account all the traditions, there are more than half of all days in the year, and sometimes more than 220.For example, often Wednesday and Friday of each week are considered fast days, since Christ was betrayed on Wednesday and crucified on Friday. The rule here is usually simple: if the funeral is held on fast days, then the food should be lean, non-fast days were usually called fast days. To be funny meant to break the fast. But in more detail about the philosophy of fasting and lean food We will also talk separately, look for these articles in the search on the portal.
Appetizers and salads for the funeral
Fish and various cold dishes were usually served as an appetizer or as a third course. fish dishes and snacks such as herring, fish pies, and now even sprats, this tradition began due to a certain symbolic relationship between Jesus and fish paraphernalia. Even in the Bible, he often called himself and the apostles a fisher of human souls, or rather “ fishers of men».
Yes and The ancient Greek word " ichthys", is nothing more than an abbreviation of the name of Jesus Christ. There are other reasons for this, but we will not go into the jungle of symbolism and esotericism now.
Could also be served various salads , this was not strictly regulated, usually you could find national caviar from zucchini or eggplant, vinaigrette with herring, beets (beetroot) with garlic, cabbage, both sauerkraut and fresh, and traditional salads, cucumbers, tomatoes, radishes, etc.
Third courses and desserts for funerals
Also for the third course and appetizer, jellied meat (jelly), pies made from lean yeast dough with any berries, cereals, dried fruits, mushrooms, cabbage, apples, etc. could be served. Often gingerbreads, sweets and pancakes were placed on the table at the same time, but cakes, pastries, sweet soda There were no other frills.
Traditional Slavic language was also practically obligatory. oatmeal jelly, although it was sometimes so thick that it could often be cut with a knife.
And among the traditional funeral drinks, uzvar (dried fruit compote) was present at the funeral meal., sometimes also berry jelly, honey drink, you could add a little lemon, bread or oat kvass, apple drink and a rhubarb drink, and just honey.
About alcohol at funerals
Well, as for alcohol, I already wrote in more detail in the article, if you are interested, read it, but basically they tried not to drink alcohol, but commemorated the deceased with the same jelly and uzvar.
Wine was not considered forbidden, but one cannot pray while drunk, and wine promotes too much fun, which is often inappropriate for a funeral as people said « Drinking is joy of the soul«.
And besides clergy had a direct ban on performing funeral services while drunk, and they were also often invited to funerals, although they usually tried not to come to them. About church ministers you can find the following: "Wine and strong drinks You and your sons must not drink when you enter the tabernacle of meeting or approach the altar, lest you die” (Lev. 10:9).
Although, of course, alcohol was sometimes still consumed, especially in cases where relatives had great grief, which is even indicated in the Bible to console great grief. But excessive grief, in turn, was already inappropriate according to the Christian tradition, since it denied the idea of eternal life and resurrection.Well, as always, take care, and most importantly, love your loved ones, remember they are not endless, and you need to enjoy every minute that you can spend with them and with your friends. You simply shouldn’t have time left for any petty grievances and other nonsense, develop, live life to the fullest and be happy.
If the commemoration took place during Lent, then weekdays the commemoration is not performed, but is postponed to the next (forward) Saturday or Sunday, the so-called counter commemoration. This is done because only on these days (Saturday and Sunday) are the Divine Liturgies of St. John Chrysostom and St. Basil the Great celebrated, and during the proskomedia, particles are taken out for the dead and requiem services are performed. If the memorial days fell on the 1st, 4th and 7th weeks of Lent (the strictest weeks), then only the closest relatives are invited to the funeral.Pancakes(must be leaps and bounds)
Wheat flour, you can add a little buckwheat or other flour + yeast, add water until liquid sour cream forms, salt and sugar to taste, a little vegetable oil. Let the dough will work and bake as regular pancakes, just grease with vegetable oil.
Kutya in addition to cereals (wheat or, more often now, rice), only a little honey and raisins are added.
Kissel
Vinaigrette with beans beets, potatoes; pickles; salted mushrooms; beans; bulb onions; salt, ground black pepper; for dressing: vinegar 3%; vegetable oil
Added after 1 hour 6 minutes
Here's a little more
Mushroom caviar
Radish with oil
Pickled cucumber caviar
Lenten pea soup
Russian Lenten soup
Rassolnik
Sour daily mushroom soup
Loose buckwheat porridge
Lenten pie dough
Buckwheat porridge shangi
Buckwheat pancakes, "sinners"
Pies with mushrooms
Onion
Rasstegai
Rybnik
Pie with cabbage and fish
Potato fritters
Spoon the finished dough onto hot frying pan greased with vegetable oil and fry on both sides.
Added after 17 seconds
Here's a little more
Mushroom caviar
This caviar is prepared from dried or salted mushrooms, as well as from a mixture of them.
Wash and cook until done dried mushrooms, cool, finely chop or mince.
Salted mushrooms should be washed in cold water and also chop.
Finely chopped onion fry in vegetable oil, add mushrooms and simmer for 10-15 minutes.
Three minutes before the end of stewing, add crushed garlic, vinegar, pepper, and salt.
Place the finished caviar in a heap on a plate and sprinkle with green onions.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil - 15 g, onions - 10 g, green onions - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.
Radish with oil
Rub on fine grater washed and peeled radishes. Add salt, sugar, finely chopped onions, vegetable oil, vinegar. Stir everything well and let stand for a few minutes. Then place in a salad bowl in a heap, garnish with chopped herbs.
Radish - 100 g, onion - 20 g, vegetable oil - 5 g, salt, sugar, vinegar, herbs to taste.
Pickled cucumber caviar
Finely chop the pickled cucumbers and squeeze the juice from the resulting mass.
Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue frying over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
In the same way you can prepare caviar from salted tomatoes.
Pickled cucumbers - 1 kg, onions - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.
Lenten pea soup
Pour the peas in the evening cold water and leave to swell and cook 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, pepper to taste.
Russian Lenten soup
Weld pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In summer you can add fresh tomatoes, cut into slices, which are laid 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.
Rassolnik
Chop peeled and washed parsley, celery, and onion into strips and fry everything together in oil.
Cut the skin off the pickled cucumbers and boil it separately in two liters of water. This is broth for pickle.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, and finely chop the cucumber pulp into pieces.
In a small saucepan, simmer the cucumbers. To do this, put cucumbers in a saucepan, pour in half a glass of broth, cook over low heat until the cucumbers are completely softened.
Cut the potatoes into cubes, shred fresh cabbage.
Boil the potatoes in the boiling broth, then add the cabbage; when the cabbage and potatoes are ready, add the sautéed vegetables and poached cucumbers.
5 minutes before the end of cooking, add salt, pepper, bay leaf and other spices to taste.
A minute before readiness, pour cucumber pickle into the pickle.
200 g fresh cabbage, 3-4 medium potatoes, 1 carrot, 2-3 parsley roots, 1 celery root, 1 onion, 2 medium cucumbers, 2 tablespoons oil, half a glass cucumber pickle, 2 liters of water, salt, pepper, bay leaf to taste.
Rassolnik can be prepared with fresh or dried mushrooms, with cereals (wheat, pearl barley, oatmeal). In this case, to the specified recipe you need to add these products.
Sour daily mushroom soup
Boil dry mushrooms and roots. Finely chop the mushrooms removed from the broth. Mushrooms and broth will be needed to prepare cabbage soup.
Put it out on low heat within one and a half to two hours, squeezed shredded sauerkraut with a glass of water and two tablespoons of tomato paste. The cabbage should be very soft.
10 - 15 minutes before the end of stewing the cabbage, add the roots and onions fried in oil, and about five minutes before the cabbage is ready, add the fried flour.
Place the cabbage in a saucepan, add chopped mushrooms, broth and cook for about forty minutes until tender. Salt cabbage soup from sauerkraut You can’t - you could ruin the dish. The cabbage soup tastes better the longer it is cooked. Previously, such cabbage soup was placed in a hot oven for a day, and left in the cold at night.
Add two cloves of garlic, mashed with salt, to the prepared cabbage soup.
You can serve cabbage soup with kulebyaka with fried buckwheat porridge.
You can add potatoes or cereal to the cabbage soup. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet until half cooked. Potatoes and cereals should be placed in boiling water mushroom broth twenty minutes earlier than stewed cabbage.
Sauerkraut - 200 g, dried mushrooms - 20 g, carrots - 20 g, tomato puree - 20 g, flour - 10 g, oil - 20 g, bay leaf, pepper, herbs, salt to taste.
Mushroom soup with buckwheat
Boil the diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, salt. Cook until done.
Sprinkle the finished soup with herbs.
Potatoes - 100 g, buckwheat - 30 g, mushrooms - 10 g, onions - 20 g, butter - 15 g, parsley, salt, pepper to taste.
Lenten soup made from sauerkraut
Mix chopped sauerkraut with grated onion. Add stale bread, also grated. Stir well, pour in oil, dilute with kvass to the thickness you need. IN ready dish you need to add pepper and salt.
Sauerkraut - 30 g, bread - 10 g, onions - 20 g, kvass - 150 g, vegetable oil, pepper, salt to taste.
Potato cutlets with prunes
Make a puree from 400 grams boiled potatoes, salt, add half a glass of vegetable oil, half a glass warm water and enough flour to make a soft dough.
Let it sit for about twenty minutes so that the flour swells, at this time prepare the prunes - peel them from the pits, 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 large quantities vegetable oil.
Loose buckwheat porridge
Fry a glass of buckwheat in a frying pan until it is browned.
Pour exactly two glasses of water into a saucepan (it is better to use a wok) with a tight lid, add salt and put on fire.
When the water boils, pour hot buckwheat into it and cover with a lid. The cover must not be removed until fully cooked porridge.
The porridge should be cooked for 15 minutes, first on high, then on medium and finally on low heat.
The finished porridge should be seasoned with finely chopped, fried in oil until golden color onions and dried mushrooms, pre-processed.
This porridge can be served as independent dish, and can also be used as a filling for 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 approach him again.
After this, the dough is ready for further work.
Buckwheat porridge shangi
Roll out flatbreads from lean dough, place in the middle of each buckwheat porridge cooked with onions and mushrooms, fold the edges of the flatbread.
Having laid ready-made shangi In a greased pan, bake them in the oven.
The same shangi can be prepared with filling from fried onions, made from potatoes, with crushed garlic and fried onions.
Buckwheat pancakes, "sinners"
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.
Pies with mushrooms
Dissolve the yeast in one and a half glasses of warm water, add two hundred grams of flour, stir and place the dough in a warm place for 2-3 hours.
Grind 100 grams of vegetable oil with 100 grams of sugar, pour into the dough, stir, add 250 grams of flour, leave for an hour and a half to ferment.
Soak 100 grams of washed water for two hours dried mushrooms, boil them until tender and pass through a meat grinder. Fry three finely chopped onions in a frying pan in vegetable oil. When the onion turns golden, add finely chopped mushrooms, add salt, and fry for a few more minutes.
From ready dough form into balls and let them rise. Then roll the balls into cakes, put the mushroom mass in the middle of each, make pies, let them rise for half an hour on a greased baking sheet, then carefully brush the surface of the pies with sweet strong tea and bake in a preheated oven for 30-40 minutes.
Place the finished pies in a deep plate and cover with a towel.
Onion
Prepare Lenten yeast dough like for pies. When the dough has risen, roll it out into thin cakes. Chop the onion and fry it until golden brown in vegetable oil.
Place on the bottom of a greased pan or pan. thin flatbread, cover with onions, then again with a tortilla and a layer of onions. So you need to lay 6 layers. The top layer should be made of dough.
Bake the onion in a well-heated oven. Serve hot.
Rasstegai
400 g flour, 3 tablespoons butter, 25 - 30 g yeast, 300 g pike, 300 g salmon, 2-3 pinches black ground pepper, 1 tablespoon of crushed crackers, salt to taste.
Knead lean dough, let it rise twice. Roll out the risen dough into a thin sheet and cut out circles from it using a glass or cup.
Place minced pike on each circle, and a thin piece of salmon on it. You can use minced meat from sea bass, cod, catfish (except sea), pike perch, carp.
Pinch the ends of the pies so that the middle remains open.
Place the pies on a greased baking sheet and let them rise for 15 minutes.
Brush each pie with strong sweet tea and sprinkle with breadcrumbs.
The pies should be baked in a well-heated oven.
A hole is left in the top of the pie so that fish broth can be poured into it during lunch.
Pies are served with fish soup or fish soup.
Rybnik
500 g fish fillet, 1 onion, 2-3 potatoes, 2-3 tablespoons of oil, salt, pepper to taste.
Make lean dough, roll it into two flat cakes.
The cake that will be used for the bottom layer of the pie should be slightly thinner than the top.
Place the rolled out flatbread on a greased pan, place a layer of thinly sliced raw potatoes on the flatbread, sprinkle with salt and pepper. large pieces fish fillet, top with thinly sliced raw onion.
Pour oil over everything and cover with a second flatbread. Connect the edges of the cakes and fold them down.
Place the finished fishmonger in a warm place for twenty minutes; Before putting the fishmonger in the oven, pierce the top in several places. Bake in an oven preheated to 200-220°C.
Pie with cabbage and fish
Roll out the lean dough into the shape of the future pie.
Place a layer of cabbage evenly, a layer of chopped fish on it, and another layer of cabbage.
Pinch the edges of the pie and bake the pie in the oven.
Potato fritters
Grate the peeled raw potatoes, salt, let the juice appear, then add a little water and enough flour to make a dough like for pancakes.
Place the finished dough with a spoon onto a hot frying pan greased with vegetable oil and fry on both sides.
The main thing on memorial days is to pray for the deceased. It is necessary to light candles for the repose of the soul of the newly deceased and before the start of the morning service, submit a note with the name at the nearest church. A candle or lamp is lit at home. A glass of water and a piece of bread are placed nearby. It is better to crumble the bread later for the birds.
Traditional funeral dinner dishes
All commemorations begin with prayer. Everyone who comes must taste three spoons of kutya. Kutya is cooked from whole grains (rice or wheat) with the addition of honey and raisins. Orthodox canons against alcohol. However, it is most often offered. This can be cognac and sweet wines, for example, Cahors.
Next, snacks are offered. It can be cold cuts vegetables and salads made from them, pickles. Be sure to serve half a boiled egg. Fish is served fried or boiled with sauce. Fried liver or cutlets are often offered. You can also serve meat salad.
First courses - borscht, beetroot soup or noodles chicken broth. The main course is served with goulash or roast with a side dish. You can choose as a side dish mashed potatoes, buckwheat porridge. You can order pilaf. Traditionally, pancakes are served with honey. Kissel can be replaced with compote.
When a wake falls during Lent, it is better to follow traditions and create a menu of Lenten dishes. Kutia is served unchanged, traditionally made from wheat or rice with honey and raisins. Choose cold fish appetizers, fish salad, herring, sprats. Pies with fish are appropriate. From salads - vinaigrette, mushroom salads. Any pickles or salads from fresh vegetables.
On the first - Lenten borscht, bean, lentil, mushroom soup. For the main course you can serve potatoes or noodles with mushrooms, stewed potatoes with mushrooms, vegetable pilaf. Prototype meat cutlets there will be cabbage or carrot cutlets, potato zrazy with mushrooms. Lenten pancakes or lean buns. Kissel or compote.
The main thing is not to forget the essence of the funeral. They are held to strengthen strength to pray for the deceased.
Cover correctly table To lunch- an activity that does not require special skills. You can even teach this to a child, and he will be happy to become your assistant when serving ceremonial meals.
You will need
- - tablecloth;
- - fabric napkins;
- - table service;
- - wine glasses, glasses and glasses;
- - cutlery.
Instructions
Serving a formal dinner begins with choosing a tablecloth. The classic color is white, but if you are happy with another color scheme, there are no prohibitions. The main thing is that it is a good quality fabric tablecloth, preferably linen. Its ends should cover the legs of the table, hanging evenly on all sides. Traditionally, to prevent the clatter of cutlery from being heard, a felt lining is placed under the tablecloth.
Place small large plates opposite the seat for each guest, placing them 2.5 centimeters from the edge of the table. You can place plates on them if you plan to serve appetizers followed by hot dishes. Or deep plates if your menu includes soup. Of course, all plates and cutlery should either be from the same set or be combined in style.
Place the forks to the left of the plate, with the curve down. First, place a wider fork for meat or fish, depending on what you plan to serve, then also place the fork with the tines up. The first fork should be placed approximately 1 centimeter from the edge of the plate.
To the right of the plate, place the knives in the same order - the hot knife is closer to the plate, further away -. Knives should be with the blade facing the plate. If there is soup on the menu, place the soup spoon on the far right with the curve down.
If funeral services take place on fast days, then the food should be fast. Place the onions and carrots in a bowl and fry the champignons in the remaining oil for 4 minutes. For the second meal at a Lenten funeral table, dishes with mushrooms are suitable. If the commemoration falls during Lent, then the commemoration is not held on weekdays, but is postponed to the next (forward) Saturday or Sunday. From lean yeast dough prepared according to this recipe, you can bake pies with with different fillings, open and closed.
This is done because only on these days (on weekends during Lent) are the Divine Liturgies of St. John Chrysostom and St. Basil the Great celebrated, and memorial services are held. There should also be pancakes on the table. During the fast week they are prepared without eggs and milk, but this does not affect their taste qualities. Kutya is served to guests as a first course, following the following order. Even light wines would be inappropriate at such a funeral.
If the memorial days fell on the 1st, 4th and 7th weeks of Lent (the strictest weeks), then on funeral dinner Only the closest relatives are named. However, you should not replace this dish with soda or any sweet water from a bottle, juice. Compote has traditionally been present at the funeral table among the Slavs since ancient times. Traditionally, pies should be present at the funeral table.
For starters, prepare any soup, cabbage soup or borscht, but not meat broth, and with beans, beans, lentils. Can be cooked cream of mushroom soup. Can be cooked soy cutlets or even soy chops.
Funeral meal menu or What to cook for a funeral
Wash the greens, dry and chop. Place half the fried onion in a bowl and set aside. Prepare the filling: Wash the rice and boil until half cooked in salted water. Drain the water. Wash the carrots, peel and grate on a coarse grater. Peel the onion and chop finely. Prepare tomato-sour cream sauce: Combine sour cream with tomato paste, dilute the sauce with water, salt and pepper. Prepare the filling. Wash the champignons and cut into slices.
Kissel for the wake
Peel the garlic and chop finely. Peel the onion and chop finely. Prepare the filling: combine water, tomato paste, add a little salt and mix well. Place the fish and vegetables in the oven over medium heat and bake for 40 minutes until cooked through. Place apples in a bowl, add granulated sugar, butter, a little water and let it simmer.
That is why the funeral custom preserves jelly in this form: with milk. Oatmeal You can make it yourself by grinding it in a coffee grinder cereals. Pour hot jelly into molds, let it harden and cut into portions with a knife. Add a well-washed handful of raisins to the infusion and leave for room temperature for another half day.
Next, everything is as in the recipe: let it brew for two days, drain, add sugar and raisins, let it sit again and put the bottles in the refrigerator. An obligatory part of the funeral meal is kutia - porridge made from millet cereals or rice with the addition of honey and dried fruits. According to religious beliefs, this dish symbolizes the resurrection of the deceased in the next world and, as it were, “sweets” his stay in heaven.
First, the dish is brought to the closest relatives of the deceased, then plates of kutia are placed in front of friends, colleagues and acquaintances of the deceased. Kissel has been prepared for funeral dinners from time immemorial, and it would be correct to observe this long-standing tradition.
Yes, on funeral table you can put vinaigrette, herring under a fur coat, sauerkraut, cucumber and tomato salad. The remaining dishes can be distributed to neighbors or treated to colleagues at work, asking them to remember someone close to you. Cut carrots, turnips and parsley into slices and place in a saucepan. Bay leaf And allspice put in cabbage soup along with carrots.
Finely chop the leeks and add to the pickle. Cut the stems of spicy greens into pieces and place in a saucepan removed from the heat. Let it brew under the lid. Disassemble and chop cabbage leaves.
Salted mushrooms should be washed in cold water and also chopped. In the same way you can prepare caviar from salted tomatoes. Cauliflower Boil in salted water and separate into florets. You cannot salt cabbage soup from sauerkraut - you can ruin the dish. Cabbage soup tastes better the longer it is cooked. Soak large red beans in cold water overnight and then cook until tender.
Preparation of the pie: prepare a simple yeast dough from 500 g of flour, 2 glasses of water and 30 g of yeast and 1/2 teaspoon of salt, let it rise. Fry a lot of finely chopped onions in vegetable oil, layer the baked cakes with them, placing them one on top of the other, and bake the pie in the oven. Soak small white beans in cold water overnight. Pour fresh cold water over the prepared beans, bring to a boil, add half the amount of vegetable oil and cook for about half an hour.
Alcohol at a wake
Uzvar (brew) is a traditional compote of dried fruits with honey. You can serve it modern analogue: compote of frozen berries or dried apricots. They are also distributed to guests after the end of the meal. Form the finished dough into balls and let them rise. If you serve it with croutons, it will turn out no less satisfying and tasty than usual meat first. For example, boiled potatoes V mushroom sauce, stewed potatoes with mushrooms, noodles with mushrooms. After frying in breadcrumbs, they will become a worthy replacement to their meat prototypes.
The dough for Lenten pies is made according to the recipe given below. As a filling you can use mushrooms, onions, green onions, sorrel. Dough for Lenten pies You can prepare it using the same principle, choosing any vegetables, berries or dried fruits for the filling. Despite the presence of restrictions, the funeral table, nevertheless, can be covered with varied, tasty and satisfying dishes.
Funerals during Lent are carried out in the same way as on any other days. The funeral service is performed according to rank. Death in the Orthodox Church is called transition, dormition. That is, a person did not simply go into oblivion, did not disappear, turning into dust, but only moved into a new hypostasis of existence. But the fate of the deceased in the afterlife is also important for us. Therefore, we pray for his repose, . And after the burial, a wake takes place.
About commemorations in Lent
Usually commemorations are held three times, including during Lent. For the first time, a funeral coincides with a wake. Then we remember the deceased on the ninth and fortieth days. According to the teachings of the church, it is on these days that the “fate” of the deceased is decided. On these dates, relatives and friends should pray at the service in the temple. A memorial meal is organized at home. Of course, for Orthodox Christians, what is more important is not the table, but the memory of the departed. On the day of the memorial in Lent, you need to remember all the good deeds of a person, his earthly path, remember him with a kind word, and talk about his difficult life.
For some, such stories are commemoration in Lent will become instructive and help to gain faith, if the deceased person was an example of faith and virtuous life. The funeral table is also set so that all relatives and friends can gather together and pray for the deceased. There is a hidden meaning in this.
Funerals during Orthodox Lent
For believers, holding a funeral service during Lent is associated with certain rules. For example, before starting a meal, you should pray and read the ninetieth psalm. The whole event requires seriousness and respect for the memory of the deceased. At such a table, ambiguous jokes, sarcasm, and immoral stories are not allowed.
The meal at a wake, as a rule, begins with kutya. This dish is prepared in advance from rice or wheat, seasoned with honey and flavored with berries or fruit slices. Kutya is usually at a memorial service - a special service for the deceased. Every guest who comes to the funeral during Lent should taste kutya. The tradition of commemorating kutya has deep roots in church history. The grain prepared for kutya personifies the integrity of the soul, its immortality. Therefore, the table at a wake can be called symbolic.
No need to worry about generous treat, variety of dishes. People gather at funerals not for gluttony. Especially if the wake fell on weekdays during Lent. You can simply move the table to Saturday or Sunday so as not to violate the rules of dry eating on other days. The third day of commemoration in Lent is associated with the resurrection of Christ (he rose on the third day after death), the departed will also be resurrected into eternal life. The ninth day of the commemoration during Lent is associated with the veneration of the nine orders of angels, and the fortieth day of the commemoration is correlated with the Ascension of Jesus Christ.
If you have free time, then read
Text of Orthodox prayer to St. Andrei Rublev
O sacred head, reverend father, most blessed Abbot Andrew! Do not forget your poor to the end, but always remember us in holy and auspicious prayers to God: remember your flock, which you yourself shepherded, and do not forget to visit your children, pray for us, holy father, for your spiritual children, for you have the boldness to To the Heavenly King: do not keep silent to the Lord for us, and do not despise us, who honor you with faith and love: remember us unworthy at the Throne of the Almighty, and do not cease, for the grace has been given to you to pray for us. We do not imagine that you are dead: even though you have passed away from us in body, you remain alive even after death, do not depart from us in spirit, keeping us from the arrows of the enemy and all the charms of the demonic and the snares of the devil, our good shepherd. Even if your relics are always visible before our eyes, but your holy soul with the angelic hosts, with the disembodied faces, with the heavenly powers, standing at the throne of the Almighty, worthily rejoices, knowing that you are truly alive even after death, we fall down to you and We pray to you: pray for us to the Almighty God, for the benefit of our souls, and ask us time for repentance, so that we may pass from earth to heaven without restraint, from bitter ordeals, from demons of air princes and from eternal torment, may we be delivered from eternal torment, and may we be heirs of the Heavenly Kingdom with all the righteous, who from all eternity have pleased our Lord Jesus Christ: to Him belongs all glory, honor and worship, with His Beginning Father, and with His Most Holy and Good and Life-giving Spirit, now and ever, and unto ages of ages. Amen.
Loading...