DISH RECIPES
RUSSIAN MONASTERIES

BEFORE EATING

AFTER EATING

(prayer for weight loss)

“An angel for your meal!”

For a snack at the top
1. 3 kulebyaki with minced meat




In the brother's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga

5. Cabbage soup with fried fish
6. Fish soup made from crucian carp and burbot

8. Fried cabbage

10. Canpot made from apples

1. Payments by state

2. Non-salary income

3. Donations.

cellarer

Father Hermogenes.

Cold snacks:
- curly vegetable mix,


Hot appetizer:

Salad:

First course:

Second course:

Dessert:
- ice cream with fruit.
Beverages:

— kvass

- freshly baked bread, honey cakes, various unsweetened and sweet pastries to choose from.

Let us remember that in monasteries meat is not consumed very often, in some it is not consumed at all. Therefore, the “spell” “Crucian crucian carp, crucian carp, turn into a piglet” does not work.

According to the great and patronal feasts the brothers are blessed with “consolation” - a glass of red wine - French or, at worst, Chilean. And, of course, dishes are being prepared for a special holiday menu.

And here is the breakfast menu of His Holiness Patriarch Kirill of Moscow and All Rus' on one of the days in April 2011.
Patriarchal food menus are carefully developed and balanced by nutritionists to maintain in the patriarch the proper energy necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus all the original products and ready meals undergo the same testing as in the Kremlin kitchen. All the dishes on the patriarchal table are the fruit of long analysis, discussions and endless culinary tastings top class, sanitary doctors and nutritionists.
For Patriarch Kirill’s indispensable faith in God’s mercy and protection is a high spiritual matter, and the work of the patriarchal guard from the FSO and the corresponding doctors and laboratories is an everyday earthly matter.

Cold dishes:
Sturgeon caviar with buckwheat pancakes.
Caspian sturgeon, smoked, with galantine from grapes and sweet pepper.
Salmon stroganina with parmesan cheese and avocado mousse.

Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Pancake pie with blue crabs.

Hot appetizers:
Fried hazel grouse.
Duck liver with rhubarb sauce and fresh berries.

Hot fish dishes:
Rainbow trout poached in champagne.

Hot meat dishes:
Strudel from smoked duck.
Roe deer back with lingonberry galantine.
Venison grilled on the grill.

Sweet foods:
White chocolate cake.
Fresh fruit with strawberry galantine.
Baskets with fresh berries in champagne jelly.

NOTE TO THE PATRIARIAL BREAKFAST MENU. This morning meal of Saint Cyril was shared with him by other primates of the Russian Orthodox Church, who also were monastics, who came to see him in the monastic cell in the morning.

The monastery chef is happy to share his recipes vegetable salad with shrimps and fish solyanka.

First of all, in order for everything to turn out tasty and pleasing to God, you need to start cooking by reading a prayer. Have you read it? Now let's get to work!

Portioned salad"Sea freshness"

Lettuce leaves are torn into pieces by hand - this is important.
Cucumber and tomato are cut into large pieces.
To these are added several sprigs of chopped parsley, a ring of chopped canned pineapple and five pieces of chopped king prawns.
All this is seasoned with Provencal mayonnaise and placed in a beautiful pile on a lettuce leaf.
Top with pine nuts.
For decoration: four shrimp are cut lengthwise and, together with parsley leaves, are placed around the “slide”.
NOTE. Such a salad, if you dress it up lean mayonnaise(see recipe below) can be eaten during Lent.

Lenten fish solyanka “Monastic style”

Broth is boiled from the cleaned heads and ridges of salmon, pike perch and carp.
Separately, coarsely chopped fish fillets (stellate sturgeon, sturgeon, beluga or other) are cooked until tender.
Blanch the pickled cucumbers by steaming.
Sauté (simmer briefly) tomatoes and onions.
In the finished strained broth we add pieces of boiled fish, sliced ​​olives, cucumber dressing and fried tomato.
Let the hodgepodge brew under the lid for 15 minutes.
Serve with parsley, a slice of lemon, previously zested, and a spoonful of sour cream.

Rye yeast-free bread mixed with hops

Ingredients :
For the test you need: 2 tablespoons of hops (you can buy it at the pharmacy) pour a glass of boiling water.
When the hops swell, add rye flour, add a little salt and sugar.
The dough is not elastic, a little stronger than for pancakes, and sticky. To prevent it from sticking, wet your hands with water.
The mold in which the bread will be baked is greased with oil and baked in the oven for three hours. As a result, the oil turns into a thin film, which will prevent the loaf from burning.

Preparation

The dough is poured into the mold, filling it halfway.
Flatten it with a wet hand and let it rise in the oven at a temperature of 37 degrees. For about two hours, and then bake at a temperature of 220 degrees. 1-1.5 hours.
Readiness is checked by squeezing the top and bottom crust: if the crumb between them quickly straightens, the bread is well baked.
After baking, the crust is moistened with water.
Hot cut Rye bread no, it needs to cool down.
“This bread is not only extremely tasty, but also extremely healthy,” says Alexander Titov, technologist at the St. Daniel Monastery. — Lowers cholesterol in the blood and helps normalize metabolism. Not only will you not gain weight from such bread, but on the contrary, you can lose five extra pounds. And most importantly, it preserves very well

Monastic pies from lean dough

Ingredients :
For 1 kg of flour take 8 grams of yeast, salt - 25 g, sugar - 30 g, warm water - 250 ml, vegetable oil- 150 g (it gives the dough fluffiness).

Preparation

“Knead the dough well and let it rise for 15-20 minutes,” says the monastery cook Nadezhda Grasu. — Divide it into balls of 60 grams. The secret of our delicious signature pies lies in the flour, which is brought from the Danilovsky farmstead mill in the Ryazan region. And of course, we do everything with prayer, we put a piece of our soul into every pie. After all, dough, like a child, loves warmth.
The fillings can be very varied, but in the monastery there are eight types: potatoes, cabbage, rice-fish, rice-mushrooms, cottage cheese, jam, cinnamon and poppy seeds. There is another seasonal one - apples. They are also brought from the Ryazan monastery garden.
Each pie has its own shape, with cabbage a classic one, potatoes a triangle, cottage cheese round with a hole in the middle. Rice-fish - a classic with two notches in the center, with mushrooms - the dough is pinched together like a dumpling with a pigtail. The pie with jam is rolled up.
With cinnamon mixed with powdered sugar, roll it into a roll, make a slit in the center and pull one end into the slit, creating a “Christmas tree” shape. The poppy seed cake is rolled in the same way as the cinnamon cake and then folded in half. An incision is made on the fold to the middle along the folded tube. Then the two parts are spread apart and the dough takes the shape of a heart. By the way, cinnamon and poppy seed buns are greased with vegetable oil before spreading the filling so that it spreads evenly.
The pies are placed on a greased baking sheet and placed in the oven at a temperature of 46 degrees. C for 15 minutes. Then preheat the oven to 180-200 degrees and bake for 12 minutes.
The pies, wonderful in taste and light for the tender monastic stomach, are ready.

ANY MOST EXPERIENCED LAY GOURMET CAN LEARN THE ART OF EATING FROM THIS GOURMET MONK
Kitchen of Father Hermogenes,
Monastery of St. Daniel's Stavropegic Monastery

“A TABLE THAT BEGINS AND ENDS WITH PRAYER WILL NEVER FALL OUT”
(Saint John Chrysostom)

To the Glory of the true Orthodox Lord! Chapter: Russian Orthodox cuisine Traditions, prayers, recipes 20th page DISH RECIPES RUSSIAN MONASTERIES PRAYERS BEFORE AND AFTER EATING FOOD BEFORE EATING Our Father, who art in heaven! Hallowed be Thy name, Thy kingdom come, Thy will be done, as it is in heaven and on earth. Give us this day our daily bread; and forgive us our debts, just as we forgive our debtors; and lead us not into temptation, but deliver us from evil. The eyes of all trust in You, Lord, and You give them food in good season, You open Your generous hand and fulfill every animal’s good will. AFTER EATING We thank Thee, Christ our God, for Thou hast filled us with Thy earthly blessings; Do not deprive us of Your Heavenly Kingdom, but because You have come among Your disciples, Savior, give them peace, come to us and save us. SECRET PRAYER BEFORE EATING FOOD FOR IMMEDIATE DIET (prayer for weight loss) I also pray to You, Lord, deliver me from satiety and lust and grant me in peace of mind to reverently accept Your generous gifts, so that by tasting them, I will receive strengthening of my mental and physical strength to serve You, Lord, in the short remainder of my life on Earth. Traditional thanksgiving phrase: “An angel for your meal!” Monastic meal in the 16th century In Old Russian writing, the degree of reflection of different aspects of life is far from the same, which depended on the social significance of the corresponding phenomena of material culture. So, there is little information about lunch and festive feast a townsman or a peasant, but the royal and patriarchal table is described quite fully. Let us name the published monuments richest in lexical content: “The dining book of Patriarch Philaret 1623-1624.” (Antiquity and novelty. St. Petersburg, 1906 1909. Book 11 - 13); "The Patriarch's Table in 1691" (Zabelin I.E. Materials for history, archeology and statistics of Moscow. M., 1884); “The account book of the patriarchal order for food served to Patriarch Adrian and persons of various ranks from September 1698 to August 1694..” (St. Petersburg, 1890). The all-Russian rite of the monastery meal was recorded. The main source is the monastery canteens. In the library of the Russian Academy of Sciences, a statute of the Kirill Monastery of the late 16th century was discovered (fond 247, No. 4), describing the everyday life of the brethren; more than 20 sheets of the manuscript are devoted to the “everyday life of the brethren.” What is interesting about the tableware? The everyday people described the daily howls (howl is an old Russian word denoting the time of eating; see) and the annual circle of meals for the rank and file, mainly on fasting days: on these days the order of monastic life was especially strict and uniformly obligatory. But on the holiday, variety and contentment were allowed, meat and intoxicating drinks of the monastery’s own production (Russian monasteries were always famous for their alcoholic drinks). The monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this “once” could be quite long); for various reasons, it occasionally happened that meals were excluded altogether. The main thing was not the quantity of food, but the quality of the dishes: lean or fast, the role of the dish in rituals, and the time of meals. The alternation of fasts and meat-eaters was rhythmic: during the week they fasted on Wednesday and Friday; there were four long fasts and three one-day fasts in the year. The table of the Kirillov monks differed little from what they ate in the surrounding villages, but in the monastery the rules of meals were stricter: “... there is fasting - they don’t eat soon.” Almost daily “cook” and the main first course - shti (cabbage soup): “In shtekh white cabbage or borscht or sorrel with garlic or onions and eggs, two for each brother, or beaten cows or foxes for 4 brothers, or cows and fish for two brothers, and if there is scrambled eggs, then there are no eggs for shem”; “Borscht shti from the photo.” White cabbage soup was made from fresh cabbage, and borscht soup was made from beets (its ancient name was borscht). They cooked cabbage soup with rub - with seasoning, which was prepared from flour with water or vegetable oil. The list of main courses was rich, and fish clearly reigned on the table. “Lack of fish is worse than lack of bread,” they said in the Russian North. According to the number of dishes served on the table, there was a difference between medium-sized lunch (feed) and smaller lunch (feed). If the dinner was average, then three types of fish were served, but if “the food was less,” two types of fish were served. In the evening, one type of fish was served”: “...in the evening meal, fresh fried fish and bream.” In addition, fish was baked, consumed and salted fish. Let's also call the fish dish tavranchyuk. “...in Tavranchyuk frying pans there are sturgeon heads or smelt.” The monastic lunch included a pea brew made from strained (grated) or beaten (crushed) peas: “...there is another brew with butter, strained peas and noodles”; and the other eats eroh with a bat or porridge.” Cooked different cereals: milk, cool, sinful. The donated wax was used to make juice porridge - melted juice. Eggs and cucumbers were in use. Among dairy products, limp cheese is known - it is aged cottage cheese. This name is mentioned already in the Life of Theodosius of Pechersk in the 12th century. Among baked goods, the first place belongs to the pie: they were baked on a hearth, spun in oil, flavored with different fillings: “... some pies are made with eggs and pepper and others with cheese”; “pies with peas or juice”; “Two pies, one with kale and pepper or akim and the other with peas.” Then came “pancakes with honey”, “roguli and brushwood”, “brotherly rolls and Volotsk trading rolls”, “broken carts” (from butter dough), “korovai with fish”, “quarter kolaches or korovai with turnips or carrots”, “pancakes with butter and onions and others with juice”, “Odnova wheat pancakes with baking and other sinner ones with porridge, in the evening the same with milk ", "Imported wheat white and rye bakes." Bread was consumed less frequently than pies. Cookies are commonly called lisny. During fasting, they ate less, and the food was unpretentious: instead of baked bread, they prepared steamed bread - steamed flour from malt or buckwheat grain. There was kvass on the table all the time, except during Lent. IN fast days replaced him cabbage pickle or red roseol, i.e. from pickled beets. In addition, they drank unleavened (fresh) milk, boiled (baked) milk and Varenets (fermented baked milk). Let us also mention molasses, sytu (water saturated with honey), and jelly, known from the times of Kievan Rus: “... jelly with cream, and tomorrow for lunch the same jelly with sytoyu.” The names of the dishes of the monastery meal have lived for centuries: porridge, eggs, pie, kvass, cheese, kutia have been known since the 12th century; from the 13th century - milk, beer. For information about Russian meals, see section and page. Monastic meal in the 18th century 19th centuries Spaso-Yakovlevsky Monastery The Spaso-Yakovlevsky Monastery had an extensive subsidiary farm, thanks to which the monastic meal was provided with vegetables, fruits and dairy products. In the monastery garden in the 18th - 19th centuries. they grew: vegetables - cucumbers, carrots, beets, rutabaga, horseradish, cauliflower and cabbage, black and steamed radishes, onions and potatoes (the latter began to be cultivated in the mid-19th century); legumes - peas and beans; greens - lettuce, parsley, parsnips and spinach. As you can see, the assortment of vegetables and herbs was quite extensive, and the significant scale of garden farming is eloquently evidenced by the fact that in the middle of the 19th century. in the monastery there were two vegetable gardens, in which, in total, there were about two hundred ridges. At the turn of the 18th-19th centuries, after a radical redevelopment of the territory, a large garden was laid out in the monastery. Only in the first decade of the 19th century. more than 500 apple trees, 200 cherries, almost 300 plums and many black currant bushes were planted in it. It is not surprising that the monastery had no shortage of apples and berries. The monastery had a barnyard where cattle were kept. From here milk, sour cream and butter were supplied to the monastery table, and meat products were supplied to the guests and workers of the monastery for meals. Meanwhile, the bulk of food had to be purchased. Judging by the receipt and expenditure books, the most purchased items were flour, cereals and fish. The monastery purchased rye and wheat flour for baking bread. From wheat flour they baked pies and prepared pancakes, and made jelly from pea flour and oatmeal. Porridges and stews were made from cereals, and they were also used to make fillings for pies. The most common cereal varieties were millet and oatmeal, buckwheat and rice, pearl barley and semolina. Eating meat in the monastery was prohibited by the charter, but in large quantities A variety of fish dishes were prepared. The fish for the monastery meal were caught in the lake by the monastery servants, but they were mainly purchased from fishmongers. The following varieties are named in the documents: sterlet, sturgeon, beluga, burbot, pike perch, stellate sturgeon, navaga, catfish, tench, bream, pike, ide, crucian carp, perch, ruff and roach. The most expensive varieties fish went for 40-30 kopecks per pound (400 grams), the cheapest - for 2-3 kopecks. The monastery bought fish in large quantities, for example, in 1852, about 170 pounds of fresh fish were purchased, in 1875 - more than 100 pounds (1 pood - 16.4 kg). Beluga, stellate sturgeon, pike perch and sturgeon were also purchased salted and lightly salted. Along with fresh and salted fish, the monastery purchased red and pressed caviar. Especially a lot pressed caviar It was bought in the middle of the 19th century, so in 1852 more than 10 pounds of it were bought. As for vegetables, at the end of summer and beginning of autumn, huge quantities of cucumbers and cabbage were purchased for pickling for the winter. It is known that the monastery cuisine was distinguished by a variety of mushroom dishes It is no coincidence that both fresh and dry mushrooms were purchased so often. We regularly bought a variety of spices, namely: mustard, pepper, horseradish, vinegar. We also purchased seasonings: cinnamon, vanilla, cloves, Bay leaf; dried fruits - raisins and prunes. Special mention should be made about drinks. The most common and favorite monastic drink was kvass, for the preparation of which malt was used. Every year the monastery purchased dozens of pounds of malt. Honey was bought in large quantities, on the basis of which sbiten and mead were prepared. Traditional Russian drinks in the second half of the 19th century were gradually replaced by tea, which over time firmly entered into monastic use. An idea of ​​a monastic ceremonial dinner in the mid-19th century. allows us to compile a list of dishes that were served on November 27, 1850, the day of celebration of the memory of the founder of the monastery. “The register of food on the holiday is holy. Jacob 1850 November 27th day For a snack at the top 1. 3 kulebyaki with minced meat 2. 2 steamed pikes on two dishes 3. Jellied perch with minced meat on two dishes 4. Boiled crucian carp on two dishes 5. Fried bream on two dishes In the brother's meal for lunch 1. Kulebyaka with porridge 2. Pressed caviar 3. Lightly salted beluga 4. Botvinya s lightly salted fish 5. Cabbage soup with fried fish 6. Fish soup made from crucian carp and burbot 7. Pea sauce with fried fish 8. Fried cabbage 9. Dry bread with jam 10. Canpot made from apples Snack for the white clergy 1. Caviar and white bread on 17 dishes 2. Cold golovizka with horseradish and cucumbers on 17 dishes" Because starting from mid-18th century c., the Yakovlev monastery was by no means in poverty, the monastery meal was distinguished by both the quality of products and the variety of dishes; the monastery itself was famous for its hospitality and hospitality - the food here was very tasty. Maintenance facilities of the Spaso-Yakovlevsky Monastery Sources of means of maintenance, which at the turn of the 18th - 19th centuries. The Yakovlevsky Monastery was located according to the method of receiving money, which can be divided into three categories: regular payments, non-salary income and donations. 1. Payments by state- money paid from the state treasury. After the reform of 1764, in accordance with the second class assigned to the monastery and taking into account the surplus amount established in 1797, the Yakovlevsky Monastery received 2393 rubles annually. 11 kopecks This money was issued from the Rostov district treasury at the beginning of each year. In the monastery, their payment was made twice a year. Staff money was distributed under the following headings: . for the salary of the abbot and brethren - 745 rubles; . for a monastery meal - 340 rubles; . for the salary of servants - 354 rubles. 60 kopecks; . for economic monastic needs (“for stable expenses and firewood”) - 300 rubles; . “for church needs,” which meant the purchase of six buckets of red “Cahors” wine for preparing communion and eight and a half pounds of wheat flour for baking prosphora for the whole year - 53 rubles. 50 kopecks; . for repairs or “repairs” of monastery buildings, primarily churches, as well as for the maintenance of the sacristy - 600 rubles. In 1834, the Spaso-Yakovlevsky Monastery was elevated to the level of first-class monasteries, and therefore regular payments from the treasury amounted to 4,200 rubles. 82 kopecks in year. 2. Non-salary income- this is money earned by the monastery itself. This included funds received from the rental of land plots, hay fields, fisheries and the monastery mill, as well as money received from the sale of monastic livestock, hay, vegetables and fruits. 3. Donations. It is difficult to accurately record all donations to the monastery, but it is obvious that there were a lot of them. The size of donations could be very different - poor pilgrims donated pennies, wealthy pilgrims did not spare tens of thousands of rubles. As a rule, the largest monetary deposits were targeted. A good example of this is a donation of 65 thousand rubles. Count Nikolai Petrovich Sheremetev for the construction of the Dimitrievsky Church. Brothers of the Spaso-Yakovlevsky Monastery The main responsibility of the monastic brethren was to conduct services in monastic churches. In the 19th century, two early and one late liturgies were served in the monastery daily. A certain order of holding church services was established between hieromonks, hierodeacons and church clerks - the so-called “turn”, performed during the week. In their free time from regular services, members of the brethren performed “choir obedience” - during church services they sang behind the choir. The admission of new members to the brethren of the Yakovlevsky Monastery was carried out only if there were vacancies in the monastery, which appeared after the death, transfer to another monastery or retirement of one of the monastics. Tonsure became possible after a test or “temptation” lasting two to three years, during which the novice lived in a monastery “to accustom himself to monastic life.” The tonsure was performed on the condition that he “conducted a decent life and carefully corrected the assigned obediences.” The reception of novices and their tonsure were carried out with the consent of the Moscow Synodal Office. The reception, transfer and dismissal of monks were also carried out only with the permission of the Moscow office of the Synod. There were more than enough people wishing to join the Yakovlev brethren. A significant portion of the petitions for admission to the monastery preserved in the archive are subject to the resolution “to refuse for lack of space.” In the Spaso-Yakovlevsky Monastery there was a communal charter, according to which all the brethren were obliged to be present at the daytime and evening common meals. Only the sick were allowed to eat in their cells. The rules of the Yakovlevsky hostel were quite strict. Leave to the city was allowed only with the permission of the monastery authorities and only in cases of real need, limited to the period of time between the daytime meal and the evening service, that is, from noon to four o'clock in the afternoon. Monastic culinary recipes Visit to the kitchen of St. Daniel's stauropegial monastery, Moscow How do lay people fundamentally differ from monks in nutrition? The former simply love to eat deliciously, the latter do the same, but with a deep, godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is little accessible to the understanding of ordinary lay people. Accusing the atheistic Russian intelligentsia of his time, priest Pavel Florensky said this about their attitude to food: “The intellectual doesn’t know how to eat, much less taste; he doesn’t even know what it means to “eat,” what sacred food means: they don’t “eat” the gift of God, they don’t even eat food, but they “gobble up” chemical substances.” Many people probably do not clearly understand the importance of food in the life of a Christian. To find out what the clergy will eat for lunch after prayer, on one of the usual working days we go to the patriarchal kitchen of the St. Daniel Stavropegic Monastery. “Welcome,” he greets us cordially. cellarer(manager of the monastery table, food supplies and wine cellar) monk Igor and leads to the monastery kitchen. For a place where food is prepared for several hundred people, the premises are quite small. The main area is occupied by cast iron stoves, a roasting pan and a baking oven. variety of pies and the famous monastery honey cakes. The first fragrance you notice in the kitchen is the wonderful, sweet smell of fresh baked goods. We found the source of this wonderful aroma cooling on huge baking sheets behind the stove. — What else, besides bread, is on your lunch menu today? - we are curious. Father Hermogenes. For many years the meal was his monastic obedience. The resident of the St. Daniel Monastery, Hieromonk Hermogenes (Ananyev), served for many years as the monastery’s cellarer, that is, he was responsible for the kitchen and meals. Constant prayers, monastic abstinence and strict observance of fasts bestowed on his appearance a special, truly inexplicable, God-inspired Orthodox holiness. Father Hermogenes published a popular book about proper Orthodox nutrition "Father Hermogenes' Kitchen", in which he teaches how to cook properly Orthodox dishes that give true Christian good morals and harmony of the body. Some of it wonderful recipes see below. In the photo: a still from Father Hermogenes’ video. The monastery's chef kindly demonstrates the dishes that God sent the brothers for their modest monastic lunch today: Cold snacks: - curly vegetable slices, - painted stuffed pike perch - tender salmon, specially cured Hot appetizer: — julienne of fresh forest mushrooms baked with béchamel sauce Salad: — vegetable with shrimp “Sea Freshness” First course: — fish solyanka “monastic style” Second course: — salmon steak with tartar sauce Dessert: - ice cream with fruit. Beverages: — branded monastery fruit drink — kvass And, of course, for lunch they serve: - freshly baked Tags: Cited

Everyone who, while living in a monastery, visited the monastery refectory, is surprised at how delicious the food is there, although the products are the simplest. To the question, what is the secret?

The monks themselves unanimously answer: “There are no secrets here, it’s just that when you cook and when you eat, you need to pray.” But still there are some general principles that are observed in most monasteries, following the instructions of the holy fathers.

Firstly, you cannot eat your fill; food should not burden your stomach. You should leave the meal with a slight feeling of hunger, which, by the way, is absolutely correct, since according to all the laws of our nature, satiety occurs half an hour after eating.

Secondly, whenever possible, food should be plant-based and devoid of any spices. As they explained to us at the Solovetsky Monastery, “there is a fine line between satisfying the feeling of hunger and pleasing the whims of the flesh. A monk needs to learn to distinguish between it well. It is no coincidence that gluttony or guttural rage is the first tool of the devil with which he approaches the heart of a monk, suggesting that this is the only joy left to him from the world."

To avoid such temptations, monks adhere to simple rules: Food should be simple, nutritious, healthy and contain essential vitamins. Food serves to satiate and maintain strength, nothing more.

Brest Nativity of the Virgin Monastery

Lenten brine cookies

1 glass of brine (preferably from canned tomatoes), 1 tsp. soda, three-quarters of a glass of vegetable oil, three-quarters of a glass of sugar, 1 sachet (11 g) vanilla sugar, flour.

Mix brine, vegetable oil and sugar, add vanilla sugar and flour. The dough should be dense enough so that it can be rolled out into a layer 1 cm thick. Cut out cookies with a cookie cutter and bake in a well-heated oven until golden color.

Oatmeal jelly (lenten jellied meat)

500 g oatmeal, 3 crusts of rye (yeast) bread, salt, sugar - to taste.

Cereals pour warm water until they are completely covered. Place the bread crusts in the pan and place in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 liters of water, salt, sugar. Place over low heat, stirring constantly, bring to a boil, leave for 5 minutes after boiling. Remove from heat, pour into bowls, and let harden.

Lenten gingerbread

4 cups flour, 2 cups sugar. One glass of raisins, finely chopped walnuts, vegetable oil and dried fruit decoction, 25 g ground cinnamon, 2 tablespoons vinegar, 2 teaspoons soda, salt to taste.

Grind sugar, salt and cinnamon thoroughly with vegetable oil. Add raisins minced through a meat grinder and chopped walnuts. Dilute with a decoction of dried fruits and add soda. Then gradually add flour, add vinegar and stir. Pour the dough into a greased and floured pan and place in the oven. Bake at 170ºC for 50-60 minutes.

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Recipes for Lenten dishes:

• Lenten recipes- Orthodox fasts and holidays
• Life without oil (Lent recipes)- Victoria Sverdlova
• Lenten recipes: breakfasts
• Lenten recipes: salads and snacks- Boring Garden
• Recipes for Lenten dishes: Lenten soups
• Recipes for Lenten dishes: main courses- Nina Borisova, Maxim Syrnikov
• Lenten recipes: baked goods and desserts- Nina Borisova
• Lenten recipes: drinks during fasting- Maxim Syrnikov, Nina Borisova
• - Alexey Reutovsky
• The history of Russian cuisine: in Russia we are doomed to eat porridge- Maxim Syrnikov
• Special dishes of Lent: crosses, larks, ladders, grouse- Maxim Syrnikov
• Kolivo: Athonite recipe- Boring Garden
• Fruit table- Pravoslavie.Ru
• Recipes for the Nativity Fast: lentil soup, bread salad, green soup, squid stew, eggplant, avocado appetizer, solyanka with squid and cuba, couscous, kozinaki, toast with apples, etc. - Ekaterina Savostyanova
• Recipes for the New Year- Ekaterina Savostyanova
• Maslenitsa: 10 best recipes- Orthodoxy and peace
• How I made the ancient Roman sauce garum(with photographs and comments) - culinary reconstruction - Maxim Stepanenko

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Trinity-Sergius Lavra

Millet porridge with pumpkin

1 liter of water, 100 grams of pumpkin, a glass of millet.

Sort the millet and rinse. Grate the pumpkin, add water and cook for half an hour. After this, add millet, salt, sugar and cook until tender.

Celery salad

600 g celery root, 200 g each carrot and apple, 2 teaspoons lemon juice

Grate the root, add grated carrots, apple, sprinkle lemon juice- so that the apple does not darken. Season with vegetable oil.

Trinity Seraphim-Diveevo Convent

Bishop's cutlets

Half a loaf of white bread, 3-4 onions, a glass of peeled walnuts (they replace meat and fish), two potatoes, a clove of garlic.

Pass all other ingredients through a meat grinder. Add garlic, salt, ground pepper.

There is no need to add oil to the minced meat, because... When frying, colettes absorb oil very well.

Breadcrumbs Don’t be sorry, they form a crust when frying, which prevents the cutlets from falling apart. Make the colettes small and thick so that you can turn them over later.

I think you can experiment: add a can of canned beans or mushrooms to the minced meat, or double the proportion of potatoes.

Pyukhtitsky Assumption Convent

Pea porridge

500 g peas, 2 - 4 onions, vegetable oil, salt to taste.

Place the peas in a large saucepan and wash thoroughly cold water and pour in 1.5 liters of water. Leave for 1 hour, then put on high heat and bring to a boil. Reduce heat to low, carefully skim off foam and cook until tender, stirring frequently. Cooking time depends on the variety and quality of peas and can range from 45 minutes to 2-3 hours. The peas should boil down: turn into homogeneous mass like puree. Add salt to taste, add finely chopped onion fried in vegetable oil and arrange on plates, sprinkling fried onion rings on top. Pea porridge can be cooled in the form, then cut into pieces and served as a cold appetizer.

Spaso-Preobrazhensky Solovetsky stauropegial monastery

Lentils with beets

500 g green lentils, 1 large beetroot, vegetable oil, salt and spices to taste.

Wash the lentils and pour cold water and bring to a boil over high heat. Skim off the foam, reduce heat to low and simmer covered for 40 minutes, adding salt. Clear raw beets and grate on a coarse grater. Place the beets in the pan with the lentils and cook for 5 minutes. Add chopped garlic and spices - ground black pepper, turmeric, garam masala. Remove from heat and leave for 30-60 minutes. You can add vegetable oil. It turns out very tasty dish with a taste of borscht.

Tea in Solovetsky style

Mix three types of tea in equal proportions - black, green and red (hibiscus). Take a herbal mixture - mint, lemon balm, oregano, thyme, cloudberry, a little chamomile and mix in equal quantities. The herbal collection can amount to one-quarter to one-tenth of the tea.

It is better to first put the herbs in boiling water, wait 5 minutes, and then add the tea mixture. Wait 5 minutes again and strain through a colander. This tea can be stored and heated.

Spaso-Preobrazhensky Valaam Monastery

Valaam cabbage soup (with mushrooms)

A handful of dried mushrooms, 4 potatoes, 250-300 g white cabbage, 1 carrot, 1 onion, 1 bay leaf, salt and pepper to taste.

Dried mushrooms Soak in the evening in cool water. In the morning, strain the water through a fine sieve or cheesecloth into a separate container (do not pour it out, we will need it later). Wash the mushrooms, cut into slices and place in boiling salted water. Cook for 1 hour until done. Chop the onion into small cubes, cut the carrots into thin strips and fry in vegetable oil until golden brown. Add diced potatoes and thinly shredded cabbage to the pan. After 10 minutes, add the prepared carrots and onions and cook for another 15 minutes. The cabbage should not be overcooked, but remain slightly crispy. Shortly before it is ready, add a bay leaf to the soup and pour in the reserved mushroom infusion. Pour into bowls and season with black pepper to taste.

Potato salad

3-4 potatoes, 1 carrot, 200 g frozen green beans, 100 g frozen green peas, 10 olives, 1 onion, several sprigs of dill and parsley, salt to taste, unrefined sunflower oil.

Boil carrots and potatoes in their skins, cool, peel and cut into cubes. Steam green beans and green peas. Combine potatoes, carrots, beans, peas, sliced ​​pitted olives and diced onion in a large bowl. Sprinkle with finely chopped herbs - parsley and (or) dill and pour over sunflower oil. Add salt to taste and mix gently.

500 g buckwheat, 1 large carrot, 1 onion, 300 g frozen green beans, 2 tbsp. l. tomato puree (you can use crushed tomatoes in their own juice), 1 tbsp. l. flour, vegetable oil, chopped herbs, salt to taste.

Boil crumbly buckwheat porridge. While the porridge is cooking, prepare the vegetable part of the dish. To do this, finely chop the carrots, cut the onions into small cubes and fry in a deep frying pan in sunflower oil until golden brown. Boil green beans in a small amount of salted water for 5 minutes from the moment of boiling, drain the broth and transfer the beans to the frying pan with the rest of the vegetables. Pour flour into a small dry frying pan and lightly fry. Add vegetable oil, tomato puree and mix, not allowing lumps to form. Dilute hot water until the sour cream becomes thick, heat to a boil and pour into a frying pan with vegetables. Cook for a few minutes, add salt if necessary. Place buckwheat porridge and vegetables into plates, sprinkle with chopped herbs and serve immediately.

Alexey Reutovsky

From time immemorial, meals in the monastery were ritual, like all other parts of religious life.

In many monasteries where lay brothers and ordained monks lived, the ritual of eating was guarded with special care. Each individual group had its own sink for washing dishes and a table, although everyone ate lunch in a common area

Monastic kitchen

Monastic cuisine is quite strict. According to tradition, there was only one meal per day. Before this, the monks walked through the entire monastery to the refectory, carefully washing their faces and hands. Before eating, it was necessary to read prayers. Only after this could the meal begin.

Conversations were not allowed while eating. However, this was allowed in extreme cases, but only very quietly and out of great necessity.

Any food not eaten at the end of the meal was placed in a basket and distributed to the poor.

The refectory was a large common hall. As a rule, it was located at a sufficient distance from the church. The reason for this arrangement is quite clear. The church must be freed from noise and extraneous odors.

The monastic kitchen was under the control of a monk assigned to this task.

There are many rituals associated with monastic dishes, including what they should be and how much they should be served.

In large monasteries, the main kitchen was used for preparing main meals. Bread and other baked goods were prepared in a separate kitchen.

The kitchen for pilgrims was located separately.

Lenten monastery cuisine

The Lenten monastic kitchen is an ideal space for spiritual practice.

According to tradition, monastic cuisine in Lent should be useful and healthy. This helps to cleanse the soul.

However, you should not think that the recipes for Lenten monastery cuisine are boring and monotonous. Of course, there are some prohibitions. For example, lenten dishes of monastic cuisine cannot be fatty or fried; canned food and various sauces, as well as food of animal origin, are excluded. It is believed that such food can provoke the occurrence of diseases and mental illnesses. The only exception, perhaps, is fish, which can be eaten on certain days of fasting.

Recipes for monastery cuisine during Lent include a large number of products plant origin. These are mainly vegetables, cereals and mushrooms. Contrary to popular belief, such simple ingredients can make excellent first and second courses, as well as original snacks.

Monastic cuisine during Lent

As we already know, monastic cuisine during Lent should be predominantly of plant origin. Here is the greatest nutritional value legumes have. They contain the largest amount of protein.

Legumes can be used to make the most different soups and salads. Legumes are also often used to prepare second courses. For example, peas make excellent peas.

To saturate the body with carbohydrates, we use porridge. They can be prepared from any cereal: millet, rice, corn, oatmeal, barley, pearl barley, etc.

It is also allowed to eat mushrooms in any form during fasting. We can, for example, prepare great soup from dried mushrooms, or we can make a second course. Eating pickled mushrooms is also allowed. However, you should not get carried away with them because high content vinegar.

In general, mushrooms are quite heavy food for our stomach. Therefore, it would be most advisable to dilute them with vegetables.

We can eat vegetables as fresh, and in the form of second courses. The most common second courses vegetable stew and baked vegetables. Potatoes are especially often baked.

Eating fruits and olives is also encouraged. By the way, olives can be eaten directly with the pits.

Naturally, it is allowed to eat bread and pastries during Lent. In general, bread is a food that is given special importance.

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“It is very important to learn Christian asceticism.
Asceticism is not life in a cave and constant fasting,
asceticism is the ability to regulate, among other things, your consumption of ideas and the state of your heart.
Asceticism is a person’s victory over lust, over passions, over instinct.”
© Patriarch Kirill
From the speech of His Holiness Patriarch Kirill of Moscow and All Rus' in live Ukrainian TV channel "Inter"

Nowadays, the Russian holy fathers of the Russian Orthodox Church, who are in monasticism (the black clergy), are the main determining and guiding force for the modernization of the entire great democratic Russia and the pious transformation of the spirituality of the wise and heroic Russian people.

Group photo of the faithful Supreme Teachers and Russian Reformers before the banquet in the Grand Kremlin Palace:

The monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this “once” could be quite long); for various reasons, it occasionally happened that meals were excluded altogether. The main thing was not the quantity of food, but the quality of the dishes: lean or fast, the role of the dish in rituals, and the time of meals.

Cold baked lean fish garnished with lean mayonnaise and chopped vegetables.

Sturgeon baked whole without skin
(before baking, carefully remove the skin from the fish from the base of the head to the tail).

Pike perch stuffed with mushrooms, avocado, potatoes (avocado and potatoes 1:1) and herbs and baked in the oven. The monks believe the pike perch itself lean fish, because it contains only 1.5% fat.
Additions of fat-rich avocados, olives and nuts to the monastic diet make it possible to compensate for the lack of fat on fasting days, on which, according to the monastic charter, meals are supposed to be eaten without oil.

An idea of ​​a monastic ceremonial dinner in the mid-19th century. allows us to compile a list of dishes that were served on November 27, 1850, the day of celebration of the memory of the founder of the monastery.

“The register of food on the holiday is holy. Jacob 1850 November 27th day
For a snack at the top
1. 3 kulebyaki with minced meat
2. 2 steamed pikes on two dishes
3. Jellied perch with minced meat on two dishes
4. Boiled crucian carp on two dishes
5. Fried bream on two dishes
In the brother's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinya with salted fish
5. Cabbage soup with fried fish
6. Fish soup made from crucian carp and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Dry bread with jam
10. Canpot made from apples
Snack for the white clergy
1. Caviar and white bread on 17 dishes
2. Cold golovizka with horseradish and cucumbers on 17 dishes"

Serving examples:

Setting the Lenten monastic table for dinner.
Tomato slices with lean soy cheese, lean slices fish sausage, fish and vegetable snacks, hot lean a la carte dishes, various monastery drinks (kvass, fruit drinks, freshly squeezed juices, mineral water), fruit plate, savory and sweet monastic pastries.

Monastic culinary recipes
St. Daniel's stauropegial monastery
How do lay people fundamentally differ from monks in nutrition - the former simply love to eat tasty food, the latter do the same, but with a deep, godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is little accessible to the understanding of ordinary lay people.

Accusing the atheistic Russian intelligentsia of his time, priest. Pavel Florensky said this about her attitude to food:
“The intellectual doesn’t know how to eat, much less taste; he doesn’t even know what it means to “eat,” what sacred food means: they don’t “eat” the gift of God, they don’t even eat food, but they “gobble up” chemical substances.”

Many people probably do not clearly understand the importance of food in the life of a Christian.

Modest monastic lunch:

Cold snacks:
- curly vegetable slices,
- painted stuffed pike perch
- tender salmon of our own special salting
Hot appetizer:
- julienne of fresh forest mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimp “Sea Freshness”
First course:
- fish solyanka “monastic style”
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
Beverages:
- branded monastery fruit drink
- kvass
And, of course, for lunch they serve:
- freshly baked bread, honey cakes, various savory and sweet pastries to choose from.

Serving examples:

Monastic Lenten snacks for the common monastic table.

Salmon from the monastery's own special salting.
For squeezing lemon juice, monastery chefs recommend wrapping it in gauze to prevent lemon seeds from getting in.

Lenten fish solyanka with salmon.

Lenten fish solyanka made from sturgeon with rasstegaychik stuffed with burbot liver.

Steamed salmon with lean mayonnaise, tinted with saffron.

Lenten pilaf of rice, tinted with saffron, with slices of fish and various seafood, which God sent the monastic brethren for lunch today.

Fruit bouquet for the common monastic table.

Monastic Lenten chocolate-nut log.
Chocolate-nut masses of three colors (dark chocolate, white chocolate and milk chocolate) are prepared as indicated in the previous recipe “Monastery Lenten truffle sweets”. Then they are poured layer by layer into a mold, previously carefully covered with plastic film.
Widely used in monastic nutrition various nuts and chocolate allows you to make monastic food tasty and quite complete.

Monastic Lenten truffle sweets.
Ingredients: 100 g dark dark chocolate, 1 teaspoon olive oil (on days when oil is prohibited, olive oil do not add, but the candies will turn out a little harder), 100 g peeled nuts, 1 teaspoon good cognac or rum, a little grated nutmeg.
Crush the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring, in a water bath to 40 degrees. C, add crushed nuts, grated nutmeg and cognac, stir; Take the warm mass with a teaspoon and place it in a plate with cocoa powder (to taste, you can add powdered sugar to the cocoa powder) and, rolling in the cocoa powder, form balls the size of a walnut.

Let us remember that in monasteries meat is not consumed very often, in some it is not consumed at all. Therefore, the “spell” “Crucian crucian carp, crucian carp, turn into a piglet” does not work.

On great and patronal holidays, the brothers are blessed with “consolation” - a glass of red wine - French or, at worst, Chilean. And, of course, dishes are being prepared for a special holiday menu.

The breakfast menu of His Holiness Patriarch Kirill of Moscow and All Rus' on one of the days in April 2011.
Patriarchal food menus are carefully developed and balanced by nutritionists to maintain in the patriarch the proper energy necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all raw materials and finished dishes undergo the same testing as in the Kremlin kitchen. All the dishes on the patriarchal table are the fruit of long analysis, discussions and endless tastings of the highest class culinary specialists, health doctors and nutritionists.
For Patriarch Kirill’s indispensable faith in God’s mercy and protection is a high spiritual matter, and the work of the patriarchal guard from the FSO and the corresponding doctors and laboratories is an everyday earthly matter.

Cold dishes:
Sturgeon caviar with buckwheat pancakes.
Caspian sturgeon, smoked, with galantine from grapes and sweet pepper.
Salmon stroganina with parmesan cheese and avocado mousse.

Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Blue Crab Pancake Cake.

Hot appetizers:
Fried hazel grouse.
Duck liver in rhubarb sauce with fresh berries.

Hot fish dishes:
Rainbow trout poached in champagne.

Hot meat dishes:
Smoked duck strudel.
Roe deer back with lingonberry galantine.
Venison grilled on the grill.

Sweet foods:
White chocolate cake.
Fresh fruit with strawberry galantine.
Baskets with fresh berries in champagne jelly.

The monastic chef is happy to share his recipes for vegetable salad with shrimp and fish solyanka.

First of all, in order for everything to turn out tasty and pleasing to God, you need to start cooking by reading a prayer. Have you read it? Now let's get to work!

Serving examples:

Puff lean salad according to the monastery recipe.
Lay the salad in layers, each layer under lean mayonnaise, salt to taste.
1st layer - canned crab meat, finely chopped (or crab sticks),
2nd layer - boiled rice,
3rd layer - boiled or canned squid, finely chopped,
4th layer - Chinese cabbage finely chopped,
5th layer - steamed stellate sturgeon, finely chopped,
bth layer- boiled rice.
Garnish with lean mayonnaise, caviar, a leaf of greenery and serve to the monastic table.

Vinaigrette according to the monastery recipe.
The vinaigrette includes: baked whole in the oven, peeled and cut into cubes: potatoes, carrots, beets; canned green peas, onion, pickles, olive oil.
Sometimes monastery cooks prepare a vinaigrette with the addition of boiled beans and mushrooms (boiled or salted, or pickled).
To taste, you can add finely chopped salted herring to the vinaigrette.

Lenten portioned dish of lobster boiled in vegetable kurt broth (dip a live lobster upside down into a boiling kurt broth of carrots, onions, herbs, salt and seasonings, boil the lobster for 40 minutes, then let it brew for 10 minutes under the lid) with a side dish of boiled rice, tinted with saffron, and vegetables with lean meat served separately in a cup flour sauce from sturgeon broth with the addition of onion, mashed through a sieve, simmered until translucent (do not allow browning) and spices; garnish with a slice of lemon.

There is still a lot of interesting information about products, dishes and those who eat these dishes.