Turnip - 200 g, onion - 200 g, carrot - 200 g, cumin (seeds) - 1 teaspoon, vegetable oil and salt - to taste. 
Wash the turnips and carrots, peel and wash again. Peel and wash the onion. Finely chop all the vegetables, salt, add ground cumin seeds and vegetable oil, mix.
Grandfather planted a turnip, and a big, big turnip grew ... Everyone knows the tale about the turnip from early childhood, but few people know about the beneficial properties of this vegetable in our time.
In Russia, turnips were grown long before the appearance of potatoes. Turnip was the main garden vegetable, and fairy tales are composed about it for a reason, it is mentioned in many folk proverbs and sayings. In addition to the most valuable vitamins and microelements, it contains sulforophane, a substance that enhances the biosynthesis of anti-cancer enzymes.
When cooking turnips, you should not cut the peel, as it contains many useful substances. The tops are also edible - you can cook green salads from it, put it in soups and okroshka, dry it for future use and add it to first and second courses, sauces, green butter and cottage cheese, homemade cakes in winter.
Table beets - 300 g, onions - 100 g, apples - 200 g, nut kernels (any) - 50 g, lemon - 1/2 pc., Cinnamon - 1/2 teaspoon, honey - 2 tbsp. spoons, vegetable oil - 50 g.
Wash the beets, boil, peel and cut into slices. Peel the onion, cut into thin rings and sauté in vegetable oil. Wash the apples, peel, remove the core, cut into slices and brown on both sides in vegetable oil. Remove the seeds from the lemon and cut into small cubes along with the peel. Combine everything, pour over with honey, sprinkle with cinnamon, add crushed nuts and mix thoroughly.
Boiled beans - 500 g, onion - 100 g, cauliflower - 200 g, garlic - 50 g, dill (greens) - 50 g, vegetable oil - 50 g, salt - to taste.
Boil dark beans until tender. Peel the onion, finely chop and sauté in vegetable oil. Rinse the cabbage, disassemble into bouquets and boil for 5 minutes. Mix vegetables, adding crushed garlic and finely chopped dill. Salt to taste.
White cabbage - 400 g, cranberries - 100 g, onion - 100 g, tarragon (greens) - 50 g, vegetable oil - 50 g.
Peel and chop the onion. Rinse the tarragon greens and finely chop. Saute onion and tarragon in vegetable oil. Chop the cabbage, pour boiling water, soak in it until it cools, then drain the water, add cranberries, browned onions and tarragon to the cabbage, mix everything thoroughly.
Pumpkin - 500 g, vegetable oil - 150 g, garlic - 3-4 cloves, dill - 15 g, flour - 50 g, salt and black pepper - to taste.
Wash the pumpkin, cut into slices, removing the peel and fibers of the seed chamber, salt. After waiting for the juice to come out on the slices, roll them in flour and fry in a large amount of vegetable oil on both sides. The pumpkin should be lowered into well-heated oil. Lay the slices in layers on a dish, sprinkling each layer with crushed garlic, ground black pepper and finely chopped dill.
Similarly, you can fry zucchini and squash. Young vegetables do not need to be peeled.
Mushrooms - 500 g, carrots - 200 g, onions - 200 g, rice - 150 g, vegetable oil - 100 g.
Rinse mushrooms (champignons), finely chop and sauté in vegetable oil. Wash the carrots, peel and chop on a coarse grater. Peel the onion, finely chop, sauté with carrots in vegetable oil for 2 minutes.
Boil rice until half cooked. Combine everything, mix, salt to taste. Put the minced meat on cabbage leaves, form cabbage rolls. Put them in a saucepan, pour salted boiling water over them and simmer, covered, for about 30 minutes. Serve with fried onions in oil.
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Baked dessert pumpkin.
Ingredients:
300 gr pumpkin
1 glass of water
3 art. tablespoons of sugar (or honey)
vanilla on the tip of a knife
powdered sugar
crushed walnuts
Cooking method:
Peel pumpkin from seeds and skin, cut into cubes.
Boil water with sugar and vanilla.
Boil pumpkin in syrup for 5-7 minutes.
Put in a mold and bake for 20-30 minutes.
Cool and sprinkle with powder, walnuts, you can pour honey)))
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Mushroom pilaf
It will take us about fifty minutes to cook mushroom pilaf. We think that for a second course, it's even very good. This dish will please everyone.
And so, let's get started. First, prepare the ingredients: one glass of wheat (you can rice), 300 gr. fresh mushrooms (can be champignons), 250 gr. vegetable or olive oil for frying, three cloves of garlic, one onion, and spices (black pepper, bay leaf and salt).
Pre-soak the wheat. Then boil it until fully cooked.
Wash the mushrooms well. If you are using forest mushrooms, then it is better to soak them for a few minutes in water so that all the sand is removed from them. Cut them, if the mushrooms are small, then you do not need to cut them.
Next, let's move on to the onions. Finely chop it and place it in a heated frying pan. Pass until golden brown. When the onion has taken on its shade, put the chopped mushrooms into it and squeeze the garlic. We repeat, if forest mushrooms, then boil them first.
Saute the mushrooms over low heat until the liquid has evaporated.
We take a cauldron and put the finished wheat and mushroom mass into it. Salt, mix thoroughly, add seasonings and cover tightly with a lid. We put the cauldron on the divider, and let the pilaf sweat for about thirty minutes.
Mushroom pilaf is ready. You will be delighted with the aroma when you open the lid of the cauldron. Before serving pilaf, put it on a large dish and garnish with herbs. Eat for health.
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Lenten cutlets
Ingredients:
1 kg cabbage
1 bulb
0.5 st. semolina
0.5 st. flour
2 tooth garlic
greens (I have dill)
vegetable oil for frying
breadcrumbs
salt to taste
spices to taste
1. Cut the cabbage into 4 pieces and boil in salted water for 8-10 minutes.
2. Drain the cabbage in a colander, mince and squeeze to remove the water.
3. Finely grate the onion and pass the garlic through the garlic press.
4. Finely chop the dill.
5. Add onions, garlic and herbs to the cabbage. Salt and season with spices to taste.
6. Add flour, semolina, mix thoroughly.
7. Form cutlets from this mass, roll in breadcrumbs and fry in vegetable oil until crispy golden brown.
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cabbage rolls vegetable
Even cabbage rolls have become a popular fasting dish. Peel the head of cabbage, cut out the stalk, lower the head of cabbage into salted boiling water and cook for 10-20 minutes. After that, put the head of cabbage on a sieve, let the water drain, disassemble it into separate leaves, which are laid out on the table. The stems of the leaves must be softened with a chopper or cut with a knife.
Put the minced vegetable on the cabbage leaves prepared in this way and wrap it in the leaves, giving the cabbage rolls an oblong shape. Fry cabbage rolls in a pan with oil, put in a shallow saucepan, add water, tomato puree, cover and simmer over low heat or in a hot oven for 30-40 minutes.
During stewing, cabbage rolls need to be poured with sauce several times. Transfer the finished cabbage rolls to a dish and pour over the sauce in which they are stewed.
For 1 kg of cabbage - 3-4 carrots, 2-3 onions, 1 pc. parsley or celery, 2 tablespoons of tomato puree and sunflower oil.
For the filling, you can use, for example, finely chopped raw potatoes plus chopped mushrooms. Or stewed cabbage with carrots and slightly boiled rice or other cereals.
Dinner Angel!
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baked apples
Very tasty and healthy dessert made from fruits with nuts.
Compound:
apples - 4 pcs.,
banana - 1 pc.,
dried apricots - 3-4 pcs.,
prunes - 3-4 pcs.,
sesame, nuts
Cooking:
Wash the apples, cut off the top and cut out the middle to make a recess (you can do this with a spoon).
Remove the seeds from the cut apple cores and finely chop. Peel the bananas, also finely chop. Wash dried apricots and prunes with hot water, finely chop. Mix all fruits.
Stuff apples with fruit mass, sprinkle with sesame seeds, put nuts on top. Bake in the oven for 20 minutes over medium heat until the apples are soft.
Enjoy your meal!
Tip: You can add some honey to the fruit mixture. (And I would say, it is not possible, but it is necessary)))
Dining Angel!!!
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Lavash roll with mushroom filling
Lavash thin - 1 pc.
Champignon mushrooms - 300 g
Carrot - 1 pc.
Bulb onion (large) - 1 pc.
Vegetable oil - for frying
Cooking method:
How to cook pita roll with mushrooms:
Peel the carrots, wash and grate on a fine grater. Fry in vegetable oil.
Peel the onion, wash and cut into cubes. Then fry in vegetable oil until golden brown.
Wash mushrooms and finely chop. Also fry in vegetable oil.
Combine all prepared ingredients. Mushroom filling for pita roll is ready. Since the roll is dietary, no extra components need to be added.
Unfold the pita bread and lay out the mushroom filling in an even layer.
Roll carefully.
Wrap the pita roll with mushrooms in a plastic bag. Place in the refrigerator for 20 minutes to soak the roll.
When the pita roll with mushrooms is soaked, cut into portions and serve.
Ready-made lavash roll with mushrooms in a section. Enjoy your meal!
Cook with pleasure!
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Mushroom hodgepodge
Ingredients:
Champignons - 500 g
Onion - 1 pc.
Carrots - 1-2 pcs.
Tomato paste - 2 tbsp. l.
Flour - 1 tbsp. l.
Vegetable oil - 6 tbsp. l.
Pickled cucumbers - 2-4 pcs.
Black olives - 1 jar (200 g)
Salt - 1 tsp
Pepper - a pinch
Bay leaf - 2 pcs.
Water - 2 l
Fresh herbs - 1 bunch
Lemon - to taste
Cooking:
1. Peel the onion, wash and cut into cubes. Peel the carrots, wash and grate on a coarse grater.
2. Pour 3 tbsp. l. vegetable oil. Lay out the onion. Fry, stirring, over medium heat for 1-2 minutes.
3. Then put the carrots and simmer together, 2-3 minutes.
4. Wash mushrooms and cut into pieces. Pour 3 tbsp into the pan. tablespoons of vegetable oil. Lay out the mushrooms. Cook over medium heat, stirring occasionally, 5-6 minutes.
5. Add tomato paste and flour to onions with carrots, mix. You can add some water. Simmer for 2 minutes.
6. Cut pickles into cubes. Add cucumbers to vegetables, mix and simmer for another 5 minutes.
Then add prepared mushrooms. Simmer for 5 minutes.
7. Open a jar of olives. Boil the kettle.
8. Lay out the olives. Pour boiling water, salt, pepper, add bay leaf. Boil the mushroom hodgepodge for 7-10 minutes under the lid.
9. Wash and finely chop the greens.
That's it, lean mushroom hodgepodge is ready! Sprinkle with herbs before serving. You can put a slice of lemon on the plate.
Enjoy your meal!
Spaghetti with mushrooms
Champignons - 350g
Spaghetti - 250g
Vegetable oil
Garlic - 3 cloves
Salt pepper
Greens
Spaghetti should be boiled in lightly salted water. To prepare the sauce, mushrooms are fried for 5 minutes, salt, chopped garlic and pepper are added. Next, add a little water from the spaghetti, mix and add this sauce to the spaghetti. Bon appetit, your dish is ready!
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LEAN CHOCOLATE MANNICK.
1 stack decoys
1 stack warm water
0.5 stack rast. oils
100 gr. flour
3/4 stack. Sahara
1 pack vanilla sugar
1.5 tsp. baking powder
3 tablespoons with a slide of cocoa
a pinch of salt
1. Pour semolina with warm water, leave for 20 minutes. for swelling.
2. Add vanilla sugar, butter, salt, sugar.
3. Separately mix flour with baking powder and cocoa. Then combine everything and mix with a spoon.
4. Lubricate the form with vegetable oil, lay out the dough. Bake ~40 min. at medium temperature.
Sprinkle the finished mannik with powder or decorate with jam.
LENTEN FRUIT CAKE. Photo-recipe by Anna Mishchenko
Dough Ingredients:
225 gr. flour
1 tsp lies. soda (or 2 tsp baking powder)
175 gr. Sahara
6 tablespoons odorless vegetable oils
150 ml. water + 100ml. juice (I have a peach + apple) Cream mousse:
2 stack juice
2-3 tablespoons semolina
2 tablespoons Sahara
1 teaspoon starch (optional) For impregnation:
juice and apricot jam
For layering and decorating:
canned and fresh fruits, coconut flakes
1. Sift flour with soda (baking powder) into a deep bowl, add sugar, vegetable oil, water with juice, mix well. The dough should be like thick sour cream.
2. Bake alternately 3 cakes in a mold greased with vegetable oil, cool. Bake at 180°C for 20 minutes each (depending on the oven). The cakes are quite airy and soft, but very sticky, you need to work with them carefully, better lubricate the mold and spread it on a surface covered with parchment.
3. For the cream, pour the juice into a saucepan, add sugar and semolina, put on fire, bring to a boil and cook over low heat, stirring constantly for 20 minutes.
You can add 1 tsp to the cream mousse. starch (optional) for greater viscosity, this will not affect the taste.
4. Remove the boiled mousse from the fire, let it cool in the cold.
Put the saucepan with mousse in a bowl of cold water, beat well with a blender (corolla attachment). If there is little sugar to taste, you can add a little sugar powder and beat again. Remove the mousse in the cold for half an hour.
5. Assembling the cake: Slightly soak the cake with syrup from canned pineapples / peaches, grease with jam, put a layer of mousse, top with a layer of canned pineapples in pieces (they must be spread out on a napkin in advance so that the glass is excess liquid). So collect all 3 cakes, fluff the sides. Place in the fridge for 30-40 minutes to set the mousse a little. During this time, prepare fruit for decoration. Then decorate the cake on top, sprinkle with coconut flakes and put it back in the refrigerator for impregnation.
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Incredibly delicious rice with vegetables and mushrooms
Compound:
- 300 g steamed rice with wild
- 1 carrot
- 2 onions
- 300 g of champignons
- 100 g green peas
- 100 g of asparagus beans
- 100 g canned corn
- salt pepper
- vegetable oil for frying
Recipe:
Wash the mushrooms and cut into 4 parts, fry in vegetable oil in a deep saucepan with a thick bottom.
Finely chop the onion, fry in vegetable oil in a pan.
Cut the carrot into strips and add to the onion. Fry over low heat, stirring constantly, 3-4 minutes. Defrost green peas and asparagus beans.
Boil rice according to package. I take in special heat-resistant bags for easy and quick preparation. Release from the package, put the rice on a plate.
Add the fried onions with carrots, rice, pepper and salt to the mushrooms, mix. Keep on fire for 5 minutes.
At the very end, add thawed vegetables and corn. Simmer for 5-7 minutes with the lid closed.
Enjoy your meal!
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White cabbage salad with apples and sweet peppers
Ingredients:
200 g white cabbage
2 apples
1 sweet pepper (red)
1 bulb
3 art. l. vegetable oil
lettuce
parsley
salt
sugar
1. Wash sweet red pepper, cut in half and remove the core. Then cut into thin strips.
2. Shred the cabbage and mash with salt.
3. Cut each apple into quarters, remove the core and cut into thin slices.
4. Peel the onion and cut into half rings. Mix all the ingredients in a deep dish, season with vegetable oil, salt, sugar, and put it on a plate with lettuce leaves before serving, and decorate everything with parsley sprigs.
Dining Angel!!!
Salad of cabbage, carrots, apples and
sweet pepper
The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.
300 g of cabbage, 2 apples, 1 carrot, 100 g of sweet pepper, 4 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, herbs.
Beet caviar
Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.
1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.
Radish salad with butter
Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onion sautéed in vegetable oil to the grated radish.
Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, greens.
vitamin salad
Finely chop fresh cabbage, grate carrots on a coarse grater. Mix everything and salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.
300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.
Salad "Summer"
Put the tomatoes in a colander, pour over boiling water, and then immediately - cold water. Remove skin. Cut peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into slices too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour vegetable oil.
2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, 3 tablespoons vegetable oil, salt, sugar, 1 tablespoon lemon juice.
Salad "Vesnyanka"
Peel the cucumber; Cut radish and cucumber into thin slices. Mix everything and top with salad dressing. Garnish with dill and parsley sprigs.
1 fresh cucumber, 6 radishes.
For dressing: 3 tablespoons of vinegar, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 2 tablespoons of vegetable oil.
Cauliflower salad
Peel the cabbage, dip it in salt water for a few minutes, pour boiling water over it and bring to a boil. Then drain the water, and pour the cabbage with clean water to remove the smell. Salt to taste and cook until done. Cool and divide into small bowls. Season with vinegar, vegetable oil, sprinkle with parsley. Garnish with circles of tomato or boiled beets.
800 g cauliflower, 50 g vinegar, 60 g vegetable oil, greens.
Carrot salad with apples
Grate carrots and apples on a coarse grater, add lemon juice and zest. Season with sugar and salt.
300 g carrots, 300 g apples, 1 lemon, 50 g granulated sugar, salt to taste.
Beets with cucumbers
Cucumber and boiled beets grate on a coarse grater, finely chop the onion. Put everything in a salad bowl, season with vegetable oil, mix.
1 beet. 1 pickled cucumber, green onion, vegetable oil.
potato salad
Slightly warm boiled potatoes and pickles cut into cubes, add finely chopped green onions, lightly salt, pour sunflower oil. Mix.
4 potatoes, 2 pickled cucumbers, green onions, salt, vegetable oil.
Radish and Cucumber Salad
Cut radishes and cucumbers into circles, mix with finely chopped green onions, add lemon juice, salt, season with vegetable oil.
200 g radishes, 200 g cucumbers, 100 g green onions, 50 g vegetable oil, 1 teaspoon lemon juice, salt.
onion salad
Peel the onion, cut into 4 parts, put in a colander and pour over with boiling water. Then cool, finely chop. Also finely chop the cucumber. Mix onion with cucumber, pour over lemon juice. Salt all this, stir with sugar. Shake sunflower oil with mustard and pour this sauce over the salad. Decorate with a sprig of parsley.
2 large onions, 1 pickled cucumber, 1 cm spoon of lemon juice, 3 cm spoons of sunflower oil, half a teaspoon of mustard, 1 teaspoon of sugar.
Tomatoes stuffed with mixed vegetables
Wash the tomatoes, cut off the top with a sharp knife, take out the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Put all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this stuffing. Sprinkle dill on top.
5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tbsp vegetable oil, 1/3 tsp salt, dill.
Salad with herring
Boil the potatoes in their skins, when cool - peel and cut into slices. Onion cut into rings. Cut the herring into slices. Put potatoes, onions and herring in a salad bowl. Dress the salad with a mixture of vegetable oil, vinegar, mustard. Salt a little.
8 potatoes, 2 herrings, 3 onions, 3 tablespoons of vegetable oil, 4 tablespoons of vinegar, 1 teaspoon of mustard, half a teaspoon of salt.
rice salad
Boil rice in salted water. Chop vegetables, mix with chilled rice, salt, sprinkle with pepper, add sugar and vinegar to taste.
100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.
Eggplant salad
Eggplant bake, cool, peel, cut into cubes; Peel the pepper from the seeds and cut into thin strips; cut tomatoes into slices, onions into rings; salt everything, mix, season with vegetable oil, sprinkle with dill and parsley.
500 g of eggplant, 150 g of sweet pepper, 3 tomatoes, 1 onion, 3 tablespoons of vegetable oil, salt, herbs.
Sauerkraut salad with pickles
Chop the cabbage, cut the cucumbers into cubes, chop the onion, mix everything, season with oil, salt and pepper.
600 g sauerkraut, 150 g pickled cucumbers, 150 g onions, 100 g vegetable oil, salt, feathers, ground black.
Vinaigrette with fish
Boil the fish with spices, cool, cut into pieces; boil potatoes, beets, carrots, cool, cut into cubes. Mix with fish, salt, season with vegetable oil.
300 g fish, 3 potatoes, 1 beetroot, 1 carrot, 2 pickled cucumbers, 100 g vegetable oil, spices, salt.
FIRST MEAL
Vegetable soup
Fry chopped onion, parsley and celery in vegetable oil, add water, put chopped carrots, turnips and shredded cabbage and cook over low heat for 20-30 minutes. Approximately in the middle of cooking, add crushed garlic, seasonings; put applesauce or grated apple at the very end. Serving on the table, sprinkle the soup with chopped herbs.
2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of swede, 1 cup of finely shredded cabbage (150 g), garlic clove, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.
Pea soup with pearl barley
Soak the peas overnight in cold water and, adding the washed barley, put in the same water to boil. Cut carrots, onions and parsley into small cubes, fry in oil and combine with peas when it is half ready. Salt and sprinkle with herbs.
1 liter of water, 1 glass of peas, 1 tbsp of pearl barley, 1/2 carrots, 1/2 onion, 1/2 parsley root, 1 tbsp of vegetable oil, herbs, salt.
Pumpkin soup with peas
Soak dry peas overnight, then pour into cold water and cook until half cooked. Add diced potatoes, and after 15 minutes. - chopped roots fried in oil and diced pumpkin. Salt, season, cook for another 5-10 minutes, until the pumpkin becomes translucent. The soup is ready to be served immediately.
Instead of pumpkin, you can use zucchini or squash.
300 g pumpkin, 2 potatoes, 1/2 cup dry peas or 1 cup fresh (or canned), 1 onion, a piece of parsley or celery, 1 carrot or a slice of swede, 2 tablespoons of vegetable oil, 1 liter of water, salt , pepper, greens.
Thick fish soup
Clean the fish - remove the insides and gills, rinse well and put in cold salted water. Bring to a boil and simmer for 30 minutes over low heat. Spices put at the end of cooking. Fry the carrots grated on a coarse grater and the onion cut into half rings in vegetable oil until soft, then add flour and continue to fry everything together. Remove the finished fish with a slotted spoon, strain the broth through a strainer with gauze. In the hot broth, put the potatoes cut into cubes and cook until soft, then add the fried vegetables. Boil for a few minutes, salt the soup again. Pour into bowls and sprinkle with herbs.
300-400 g of fish (sea bass, cod, silver hake, etc.), 1 liter of water, salt, 3-4 peppercorns, 1/2 bay leaf, 1 carrot, onion, 2-3 potatoes, 1 tbsp. a spoonful of vegetable oil, 1 tbsp flour, greens.
Borscht with squid
Thaw frozen squid, boil, remove the main film and rinse in several waters to eliminate the specific smell. Boil for 5-6 minutes in salted water, drain in a colander, cut across the fibers into strips or cubes. Cut the cabbage into strips and boil in a small amount of water, chop the carrots and onions, fry, and lightly fry the pieces of boiled squid with tomato paste in the same place. Add stewed roots, squid to the prepared cabbage, pour in the required amount of water, season with spices, put beets grated on a coarse grater, cook for several minutes, then salt, add vinegar and sugar. Fill with greens.
200 g squid, 150 g boiled beets, 200 g fresh cabbage, 1 carrot, 1 parsley root, 1 onion, 30 g vegetable oil, 1 tbsp tomato paste, 1 l water, salt, sugar, a few peppercorns, bay leaf , vinegar, herbs.
Botvinya with fish
Boil the fish, separate the flesh from the bones, remove the skin and divide into large pieces. Cook the sorrel for a few minutes in a separate bowl and wipe through a sieve. Grind the green salad with your hands into pieces, cut the cucumbers. Put sorrel puree, chopped lettuce, slices of cucumber, green onion into kvass, season with horseradish, salt, sugar and grated lemon zest. Keep cold. Put the fish in a serving dish, pour over the soup.
1 liter of bread kvass, 500 g of whole fish or 200 g of fish fillet, 300 g of sorrel, 4 tablespoons of chopped green onions, 3 leaves of green salad, 200 g of fresh cucumbers, 3 teaspoons of grated horseradish, grated lemon zest, salt, sugar , 3 tablespoons chopped dill.
Sour mushroom soup
Mushrooms are cut into cubes and fried in oil, then onion and flour are added, lightly browned. Pour hot water, season and boil for 10-15 minutes. A few minutes before the end of cooking, add sliced tomatoes or cucumber and an apple. When serving, the soup is sprinkled with herbs.
250 g fresh mushrooms, 2 tbsp vegetable oil, 1 small onion, 1 tbsp flour, salt, 1 liter water, 1-2 tomatoes or 1 pickled cucumber, 1/2 apple, dill or green onion.
Borscht with mushrooms
Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are rubbed or cut into cubes. Potatoes cut into oblong pieces are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and everything is boiled together for 10 minutes. Greens are put in the soup before serving. If tomato puree is added, then it is stewed together with mushrooms.
200 g fresh or 30 g dried porcini mushrooms, 1 tbsp vegetable oil, 1 onion, some celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tbsp greens, 1 tbsp tomato puree, vinegar.
Lean cabbage soup
Sauerkraut pour 0.5 liters of boiling water and put in a clay pot in the oven for 30 minutes. Then pour the broth into a separate bowl, and salt the cabbage, mix with finely chopped onion, moisten with vegetable oil and rub in an enameled bowl with a wooden spoon so as to completely rub the oil. Then reconnect with the broth and continue to cook on the stove.
Prepare 1 liter of mushroom broth, combine the broth with cabbage, adding buckwheat to it, and continue cooking until the cabbage is ready.
600 g sauerkraut, 6 dry porcini mushrooms, I cm. spoon of buckwheat, 2 onions, 1 potato, 1 carrot, 1 turnip or turnip, parsley, dill, 3 bay leaves, 4 garlic cloves, 8 black peppercorns, 2 tbsp .spoons of sunflower oil.
Potato stew
Put chopped onions, diced potatoes in salted boiling water and cook until the potatoes are ready. Add spices and herbs in 5 minutes. until ready.
1.5 liters of water, 6 potatoes, 1 onion, 0.5 heads of garlic, 3 bay leaves, 1 tbsp dill, parsley, 7 black peppercorns.
Pickle vegetable
Cut the skin from the cucumbers, pour it with 1 cup of boiling water and simmer for 10-15 minutes over low heat, then discard the boiled skin, and lower the pulp of the cucumbers, cut lengthwise into 4 parts, and then across into small slices, into the brine, simmer for 10 min.
Boil vegetables and cereals in 1.5 liters of boiling water, season with separately prepared cucumbers and herbs.
4 pickles, 1 potato, 1 carrot, 1 turnip, 3 tbsp buckwheat or rice groats, 2 onions, 1 parsley, celery root, 8 black peppercorns, 2 bay leaves, 4 tbsp dill, salt, 1, 5 liters of water.
Spring okroshka with vegetables
Cut the vegetables into strips, chop the lettuce leaves with your hands. Grind the green onions with salt until the juice stands out. Grind mustard, salt and sugar and pour over kvass. Add prepared vegetables and season with salt. Keep okroshka in the cold for no more than 30 minutes.
1 liter of bread kvass, 4 boiled potatoes, a bunch of radishes, 2 lettuce leaves, 1 fresh cucumber, 3 tablespoons of chopped green onions, 1 teaspoon of mustard, salt, sugar, chopped dill.
Cold vegetable soup
Carrot cut into small cubes. Disassemble the cauliflower into buds and put vHa 10 min. into salted cold water.
Put chopped vegetables in hot salted water and cook them over low heat until tender. Cool and add chopped cucumbers. Chop green onions, dill and parsley, sprinkle with salt and rub with a wooden spoon until the juice stands out. Prepared products put in a vegetable broth. Salt the soup, add sugar and citric acid.
150 g carrots, 200 g cauliflower, 4 tablespoons fresh or canned peas, 1 l water, 200 g fresh cucumbers, 3 cm. spoons of greens, salt, sugar, citric acid.
Cold cream soup
Finely chop the vegetables, put in a bowl, grind strongly, add cold boiled water, vegetable oil and vinegar gradually until a homogeneous mass is obtained. Pass through a sieve, keep in the refrigerator. Serve with croutons.
2 onions, 3 tomatoes, 2 cucumbers, 2 sweet peppers, 150 g lettuce, salt, pepper, water, 3 tablespoons of vegetable oil, vinegar (lemon juice).
apple soup
Remove the core from apples, peel, cut into slices, boil the core and peel in a small amount of water for 10 minutes, strain the broth, add sugar, add the required amount of water and put the chopped apples. Cook for 5-7 minutes. Dilute the starch with cold water, pour, stirring, into the soup, bring to a boil.
4-5 medium-sized apples, 3 tablespoons of sugar (honey, syrup), 1 liter of water, 1 tablespoon of starch (cinnamon, cloves).
dried fruit soup
Rinse dried fruits thoroughly in several waters and cut large ones. Put in cold water, boil until the fruit swells, then add sugar, cloves, if necessary, add boiling water. At the end, pour starch diluted with cold water into the fruit soup; stirring with a wooden spoon, bring to a boil. Season with citric acid or sour juice. A few tablespoons of raw grated apples will add a fresh taste to the soup,
100 g of dry fruits (apples, pears, dried apricots, plums), 1 liter of water, 2-3 tablespoons of sugar, honey or syrup, 1 tablespoon of starch, 2 apples.
SECOND DISHES
Peppers, eggplant, stuffed zucchini
Peel peppers, eggplants, young zucchini from stalks and seeds (peel the zucchini) and stuff with vegetable minced meat, which includes finely chopped onions, carrots, cabbage, taken in equal proportions, and 1/10 of their total volume of parsley and celery. All vegetables going to minced meat, pre-fry in vegetable oil. Also fry eggplants, peppers and zucchini stuffed. Then put in a deep metal bowl, pour 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.
Tikhvin porridge
Rinse the peas, boil them in water without adding salt, and when the water is boiled down by 1/3 and the peas are almost ready, add the prodel and cook until tender. Then season with finely chopped onion, fried in butter, and soda.
1/2 cup peas, 1.5 liters of water, 1 cup of buckwheat, 2 onions, 4 cm. tablespoons of vegetable oil.
Simple stew
Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as the crust forms, put the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, close the lid and put in the oven for 1 minute. Ready stew is eaten with cucumbers (fresh or salted), sauerkraut.
1 kg potatoes, 1/2 cup vegetable oil, 1 tbsp dill, I cm. parsley spoon, 1 onion, 1/2 cup water, salt.
Braised cabbage
Finely chop the onion, put in a pan with vegetable oil and fry until golden brown. Then add finely chopped cabbage and fry until half cooked. For 10 min. before the end, add salt, tomato paste, red or black ground pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle greens on the table before serving.
2 medium onions, 1 small head of cabbage 1/2 cup vegetable oil, salt, peas, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.
Potatoes in garlic sauce
Rinse the peeled potatoes and dry with a towel. Cut each potato in half. Heat most of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, rub the garlic with salt, add 2 tablespoons of sunflower oil and stir. Drizzle fried potatoes with garlic sauce.
10 small potatoes, half a glass of sunflower oil, 6 slices of garlic, 2 teaspoons of salt.
Rice-oatmeal porridge crumbly
Rinse rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and hold for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onion fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.
1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.
pusher
Soak the poppy seeds for 10 hours, drain the water, wring out and grind in a mortar.
Soak the beans for 10 hours, boil for 2 hours and grind the boiled beans into a puree, to which, hot, add the crushed poppy seeds, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.
5 potatoes, 0.5 cups of beans, 2 tablespoons of poppy seeds, 1-2 onions, 2 teaspoons of sugar, 1 tablespoon of parsley, 0.5 tablespoons of ground black pepper.
Eggplant with pepper
Peel the eggplant from the skin, cut into slices and fry in vegetable oil. Cut the tomatoes into small pieces, fry them and mix with finely chopped baked sweet peppers. Spread the fried circles on a dish and put a little finely chopped tomatoes and parsley on each of them.
1 kg of eggplant, 100 g of sweet pepper, 200 g of vegetable oil, 150 g of tomatoes, parsley.
Homemade tomatoes
Take not quite ripe tomatoes, wash them and cut them crosswise, squeeze the halves to remove the seed and water.
Fry finely chopped onion in vegetable oil, put sliced mushrooms there, add a little tomato puree, mashed garlic, season with salt, pepper, let this sauce thicken.
Spread the tomatoes on a greased sheet, fill, drizzle with vegetable oil and put in the oven. Serve when tomatoes are crispy.
8 medium-sized tomatoes, 1 onion, 50 g vegetable oil, 2-3 garlic cloves, 200 fresh mushrooms, 25 g crushed crackers.
Stewed zucchini
Peel young zucchini, cut into slices and fry in oil on both sides.
Finely chop the onion and fry until golden brown, add the peeled tomatoes, simmer. Mix zucchini and tomatoes with onions, add chopped parsley, salt, stew well.
1 kg of zucchini, 15 g of vegetable oil, 3 onions, 300 g of tomatoes, herbs, salt.
Onion with beetroot and sweet pepper
Cut the onion into rings, fry in oil, add flour and chopped sweet pepper, heat everything together, then add boiling water. Grate apples and beets, combine with onions, salt, season with herbs and simmer with potatoes for 20-30 minutes.
400 g of onion, 3 tablespoons of vegetable oil, I cm. spoon of flour, 3 sweet peppers, 3 apples, 400 g of boiled beets, 4 potatoes, 2 cups of water, salt, pepper, herbs.
Roll of fresh cabbage, buckwheat porridge and mushrooms
A scalded head of cabbage is disassembled into separate leaves, thickened veins are cut off with a knife and laid on a towel in the form of a strip so that each leaf covers part of the neighboring leaf. The leaves are stuffed with buckwheat porridge, rolled up, placed on a sheet greased with vegetable oil, and baked in the oven.
Filling: viscous buckwheat porridge is boiled, cooled, boiled chopped and fried mushrooms, salt, pepper are added, everything is mixed. When serving, cut into portions and sprinkle with parsley.
1 kg of fresh white cabbage, 2 tablespoons of vegetable oil, 50 g of dried mushrooms, 1 cup of buckwheat, 2 onions, salt, pepper, herbs.
Potato fritters
Grate some of the potatoes, boil some, drain the water, salt and add the onion finely chopped and fried in vegetable oil. Mix the whole potato mass, add flour and soda and bake pancakes from the resulting dough in vegetable oil.
750 g of grated raw potatoes, 500 g of boiled potatoes (mashed potatoes), 3 tablespoons of flour, 0.5 teaspoons of soda.
Radish fried in honey
Cut the radish into cubes and fry over low heat in a pan with vegetable oil. In the process of frying, add a little honey. Simmer for 10-15 min. under the lid.
Rutabaga and cereal porridge
Boil the groats until half cooked in water, add finely chopped rutabaga, cook the groats until the water evaporates, add salt. Cook the whole mass until soft, then fill it with oil.
0.5 cups of buckwheat, 2 tablespoons of barley (barley) groats, 1 swede, 2.5 cups of water. 2-3 cm spoons of vegetable oil.
Kostroma gruel
Rinse the barley groats in several waters and boil in salted water for 15-20 minutes over moderate heat, be sure to remove the foam that forms on top, then drain the excess water, add the peas and finely chopped onions soaked and boiled in water in advance and continue to cook over low heat until the pulp is completely softened. Fill with oil, stir, boil for 5 minutes.
1.5 cups of barley groats, 2 liters of water. 1/4 cup peas, 1 onion, 3 cm. tablespoons of vegetable oil, 1 teaspoon of salt.
Sweet pepper in tomato
Wash the pepper without removing the stalks, and prick with a fork in several places: Fry the prepared pepper in oil on all sides, lay on a flat plate.
Peel the tomatoes, finely chop, fry with onions, add crushed garlic, parsley, salt and pepper with this hot mass, let it soak.
500 g pepper, 100 g vegetable oil, 200 g tomatoes, 1 onion, 2-3 garlic cloves, salt, parsley.
Potato dumplings with grits
Peel potatoes, wash, grate, squeeze juice. Add the settled starch to the squeezed potatoes. Cook porridge from 1 cup of barley groats. Attach the porridge to the squeezed potatoes, add salt, mix, make round dumplings and boil them in salted water.
Serve the dumplings hot, drizzled with onions fried in vegetable oil.
12 potatoes, 1 glass of barley groats, salt, 50 g of vegetable oil, 1 onion.
Rice with vegetables
Heat oil in a frying pan, fry onion, carrot, sweet pepper in it. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to readiness, rice should absorb all the liquid. Then add green peas, parsley and dill.
2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 l of water, 5 tablespoons of green peas.
Buckwheat porridge with mushrooms
Scald dry mushrooms with boiling water, rinse, pour cold water and leave for 2-3 hours. Chop the swollen mushrooms, put in the same water and put to boil. When the water boils, pour in the fried cereals and stir the thickened porridge, put in the oven. Add the fried onion to the cooked porridge.
2 cups of cereals, 50 g of dried mushrooms, 4 cups of water, 2 onions, 1 teaspoon of salt, 40 g of vegetable oil.
Kvass, compotes
Dried fruit compote
Wash the fruits and then separate the apples and pears, as they take longer to cook.
Rinse the sorted fruits 3-4 times, put them in boiling water. Boil pears and apples for 35-40 minutes, other fruits - 15-20 minutes. At the end, add sugar.
200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.
Rhubarb compote
Wash the rhubarb stalks in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put in a bowl, pour cold water and leave in it for 15 minutes. Boil sugar syrup. Remove prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.
200 g rhubarb (petioles), 150 g sugar, 4 cups water, 8 g lemon zest.
Cowberry compote with apples
Wash apples of winter varieties, cut into slices, remove the core from them. Then immerse the fruits in a sugar syrup made from a decoction of apple peel and cores. Bring the syrup to a boil and put lingonberries in it.
150 g cranberries, 150 g apples, 150 g granulated sugar, 600 g water.
Kissel from pumpkin and apples
Cut the apples into slices, and the pulp of the pumpkin arbitrarily. Put everything in boiling water, cook until soft, rub together with the broth. Then add sugar, bring to a boil and add starch previously diluted with chilled broth. Bring to a boil again.
200 g pumpkin, 100 g apples, 100 g granulated sugar, 40 g starch, 1 g citric acid, 800 g water.
Drink
Dry mint and tea are brewed. Syrup is made from sugar. Kvass, chilled syrup, tea infusion with mint are combined. Season with citric acid and cool.
For 1 serving: 3/4 cup of bread kvass, 1.5 teaspoons of sugar, 1/2 teaspoon of tea, a little mint, 1/4 cup of water, citric acid.
Jelly "Amber"
Grind peeled and washed carrots, add water and cook for 20 minutes, then strain, add sugar, bring to a boil, then add pre-soaked gelatin. Stir the mixture, bring to a boil again, pour into molds and cool.
300 g carrots, 100 g granulated sugar, 30 g gelatin, 3 g citric acid, 600 g water.
Apples baked with honey and nuts
Remove the core from the washed apples. Put the apples in a saucepan, fill the holes in them with sugar, pour a little water on the bottom, bake in the oven for 15-20 minutes. Mix fried chopped nuts with warmed honey and pour over apples with this composition.
1 kg of apples, 300 g of honey, 10 g of nuts.
Kissel from honey
Dilute honey with hot boiled water, add citric acid, boil, add starch diluted with cold boiled water and bring to a boil again.
100 g honey, 30 g starch, 1 g citric acid, 700 g water.
Bread kvass
Stale rye bread cut into slices, dry in the oven. Put crackers in a saucepan, pour boiling water over, let stand for 3-4 hours. Strain the infusion, put yeast, sugar, cover with a napkin and leave to ferment for 5-6 hours. When the kvass begins to foam, strain it again and bottle it. Put a few raisins in each bottle, close tightly, put in a cold place for 2-3 days.
1 kg of rye bread, 6 liters of water, 20 g of yeast, 30 g of sugar, 50 g of raisins.
Homemade kvass
Dried in the oven to a light crust, pour crackers with 1 bucket of boiling water and insist for 12 hours. Separately, brew mint, separately - a currant leaf with a liter of boiling water and leave for 5 hours. Pour the kvass infusion into another bowl after aging, add to it the strained infusion of mint and currant leaf, sugar boiled in 0.5 l of water, and yeast, stir and leave to ferment for 4 hours. Then remove the foam, strain, pour into bottles, adding a few raisins to each, and leave for 2 days for aging.
1 kg of rye crackers, 750 g of sugar, 50 g of raisins, 10-15 blackcurrant leaves, 25 g of yeast, 2 cm. spoons of dry mint.
Pear kvass
Pour ripe pears with water, add yeast diluted in a glass of water, a handful of wheat flour. Leave for 3 days to sour.
Kissel from bread kvass
Strain bread kvass, pour into non-oxidizing dishes, add sugar, add lemon zest, heat to 80 degrees, pour in diluted starch, bring to a boil (do not boil!), cool. 3 cups of bread kvass, 2 tablespoons of starch, 5 tablespoons of sugar, lemon zest.
Compote of oranges or tangerines
Wash oranges or tangerines in cold water, peel and white fibers, cut into thin circles and put in deep saucers or vases. Dissolve sugar in hot water and boil it for 10-12 minutes. Add the zest to the syrup, which must be cut into thin strips, boil and put on a sieve. After cooling, pour oranges or tangerines with syrup.
200 g of oranges or tangerines, 5 tablespoons of sugar, 3 cups of water, 5-7 g of zest.
MUSHROOMS
mushroom vinaigrette
Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumbers are cut into cubes, mixed. The oil is seasoned with vinegar and seasonings, they are poured over the salad. Sprinkle with herbs on top.
150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beetroot, 2-3 potatoes, 1 pickled cucumber, 3 tbsp vegetable oil, 2 cm. tablespoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.
mushroom caviar
Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onion, lightly fried in vegetable oil. The mixture is seasoned, sprinkled with finely chopped green onions on top.
400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tbsp vegetable oil, salt, pepper, vinegar or lemon juice, green onion.
stewed mushrooms
The oil is heated, put into it thinly sliced mushrooms and chopped onions. Broth is added to boiled mushrooms, fresh mushrooms are stewed in their own juice for 15-20 minutes. By the end of the stew, salt and herbs are added. Boiled potatoes and a salad of raw vegetables are served as a side dish.
500 g fresh or 300 g boiled (salted) mushrooms, 2 tbsp vegetable oil, 1 onion, salt, 1/2 cup mushroom broth, parsley and dill.
Dumplings with mushrooms
Dough: Pour boiling water into sunflower oil, add flour to this mixture and quickly knead the dough, knead it well with your hands, and then roll it into a very thin layer, without adding flour, because. This dough does not stick to the board.
Cut the rolled dough into 5x5 cm squares, put on each piece of filling and form dumplings.
Grease a baking sheet or pan with oil, place dumplings on it in one layer and bake in the oven over moderate heat for 12-15 minutes. Then put the dumplings in a pot, pour hot mushroom broth, salt, add spices and put for 15 minutes. into the oven.
Filling preparation. Boil the mushrooms in water, pour the broth into a separate bowl, and finely chop the mushrooms and fry with onions in oil, mix with porridge and knead well into a homogeneous mass.
For the dough: 2 cups flour, 2/5 cup boiling water, 4 tablespoons of vegetable oil.
For a decoction: 0.5 l of water, 3 bay leaves, 4-5 black peppercorns, 2-3 cloves of garlic, I cm.spoon of parsley. For the filling: 20 dry porcini mushrooms, 1 cup of steep buckwheat porridge or boiled rice, 4 cm. spoons of vegetable oil, 1 onion.
mushroom snack
Coarsely chop the salted mushrooms (leave the small ones whole), finely chop the onion, chop or crush the garlic, mix everything, add water and oil.
500 g salted mushrooms, 2 onions, 1/2 cup finely chopped green onions, 1/2 head of garlic, 1/2 tsp black pepper, 2 tbsp sunflower oil.
Mushrooms fried in dough
Boil dry mushrooms in 0.5 liters of water with bay leaf and pepper. Dry mushrooms. Make batter from kvass, sunflower oil, salt and flour. Dip prepared mushrooms in it and fry in oil in a pan.
20 g dry porcini mushrooms, 1/2 cup kvass or water, 2 tsp vegetable oil + 1/4 cup frying, 1/2 tsp salt, 3 tbsp flour, 3 bay leaves, 8 black peppercorns .
Stewed mushrooms in mustard sauce
Mushrooms are cut into pieces and stewed until juice is released from them. Onion and flour are sauted in vegetable oil, broth is added and seasoned spicy. Stewed mushrooms are mixed with sauce and stewed for another 3-5 minutes.
400 g of fresh mushrooms, 2 tablespoons of vegetable oil, I cm. spoon of flour, 1 onion, 1 glass of mushroom broth, 1 tablespoon of mustard, salt, sugar, pepper, vinegar.
Mushrooms stewed with potatoes and peas
Peeled and washed mushrooms are cut into pieces and stewed in vegetable oil along with chopped onions. Add small potatoes and a little water, season with salt and simmer for 10-15 minutes under the lid. Then add young peas (or canned) and stew until cooked. When serving, sprinkle with chopped herbs.
500 g of fresh mushrooms, 1 onion, 1 kg of potatoes, 1.5 cups of peas, 3 tablespoons of vegetable oil, water, salt, dill, parsley.
mushroom goulash
Mushrooms and onions are cut into oblong pieces, lightly browned in oil, chopped pepper is added and stewed until tender. Sprinkle with flour, add tomato puree. Add a little water, season with salt and pepper and simmer for a few more minutes.
500 g of fresh or 300 g of boiled (salted) mushrooms, 3 onions, 3 tablespoons of vegetable oil, 1 pod of sweet pepper, 1 tablespoon of flour, Gst. spoon of tomato puree, salt, pepper.
Mushrooms stewed with rice
Chopped mushrooms and onions are fried in oil until golden brown. Mixed with washed cereals and hot water, stew until the cereal is soft, then add tomato puree or fresh tomatoes; sprinkle with herbs.
300 g salted or 50 g dried mushrooms, 60 g vegetable oil, 2 onions, 3/4 cup cereal, 2 cups water, 1 tbsp tomato puree, salt, onion. parsley.
Mushrooms baked with cabbage
Mushrooms are placed in a greased form, cabbage and chopped pickles are placed on them. Onion and flour are sautéed in vegetable oil. Water is added, boiled and seasoned. The resulting sauce is poured over the products in the form. The dish should brown slightly. Garnish is a salad of raw vegetables.
1 liter of stewed cabbage, 2 cups of mushrooms boiled in their own juice, 2 pickled cucumbers, 2 tablespoons of vegetable oil, 1 tablespoon of flour, 1 cup of water, salt, 1 onion.
Cabbage rolls with mushrooms
Cabbage leaves are boiled in salted water until soft. 2-3 tablespoons of filling are placed on each sheet and wrapped. Cabbage rolls are fried in Oil, then stewed on the stove in a low saucepan covered with a lid.
10 leaves of white cabbage, water, salt. The filling is prepared from fried onions, mushrooms, 2 tablespoons of tomato puree, 1/2 cup of crumbly rice porridge.
Mushrooms stewed in hunting style
Mushrooms, peppers and onions cut and stew in vegetable oil, then add a little hot water, flour and simmer until tender. At the end of the stew, put chopped tomatoes, salt the vegetables, sprinkle with parsley.
700 g of mushrooms, 5 pods of green pepper, 1 onion, 50 g of vegetable oil, I cm. spoon of flour, 3 tomatoes or 3 tablespoons of tomato paste, salt, parsley.
FISH
Fish stew with potatoes and apples
Melt the butter in the bottom of a saucepan, fry the chopped onion in it, add the coarsely chopped potatoes and lightly sprinkle with salt. Cut the fish fillet into large pieces, rub with salt and put on potatoes, then pour everything with water and simmer over low heat for 20 minutes.
Put apples cut into cubes or thin slices on the fish and simmer for another 15-20 minutes. Make sure the potatoes don't stick to the bottom. This dish is best cooked in the oven.
50 g vegetable oil, 1 small onion, 6-8 medium potatoes, 400 g fish fillet, 3-4 apples (Antonovka), salt, 1 glass of water, herbs.
Braised cod with vegetables
Cut the onion into rings, carrots and potatoes into slices, chop the garlic and crush with a little salt so that it gives juice. Put the vegetables in a saucepan, salt and pour hot water over low heat, simmer for 10-15 minutes. Lightly rub the fish pieces with salt, sprinkle with citric acid or vinegar and let stand.
Put pieces of fish on stewed vegetables, chopped tomatoes on top. Simmer covered for 10-15 minutes. Sprinkle the finished stew with herbs.
1 kg of fresh cod, 1 onion, 3 carrots, 5 raw potatoes, 1 clove of garlic, salt, 1/2 liter of water, 2 tomatoes, herbs.
marinated fish
Salt the fillet pieces and roll in flour. Fry in vegetable oil. Place the fried fish in a bowl. Finely chop the onion, grate the carrots on a coarse grater. Stew the vegetable mixture in vegetable oil, add half a glass of water. When the carrots are soft, add 3 tablespoons of tomato puree and pepper. Pour the fried fish with the prepared marinade, put 2 bay leaves and simmer over very low heat for half an hour.
1 kg of fish fillet, incomplete glass of sunflower oil, 3 onions, 3 carrots, 3 tablespoons of tomato puree, 2 teaspoons of salt, black pepper on the tip of a knife, 2 bay leaves, 3 tablespoons of flour.
Carp stewed with onions
Cut the carp into portions, salt, sprinkle with ground pepper, breaded in flour and fry in vegetable oil. Lightly fry the onion in vegetable oil. Half put in a saucepan, add bay leaf, allspice and bitter pepper, vinegar and sugar.
Put fried fish on these products, sprinkle with the rest of the fried onion on top, pour in the broth, which is prepared from the head, bones and fins of the carp, and simmer until tender.
1 kg of carp, 6 tablespoons of vegetable oil, 1 tablespoon of flour, 2 tablespoons of vinegar, 1 tablespoon of sugar, 2 peppercorns, 3 onions, greens.
Fish in Zaporozhye
Cut the fish into pieces, salt, roll in flour and fry in vegetable oil. Place the fried pieces in a saucepan, pour over the sauce, which is prepared as follows: cut carrots, parsley, pickles and onions into noodles and sauté in vegetable oil, at the end add mashed red tomatoes, salt, bay leaf, pepper, boil, and then Pour the fish with this sauce and let it simmer over low heat for 5-7 minutes.
1 kg of fish, 2 tablespoons of flour, 4 tablespoons of vegetable oil.
For the sauce: 2 carrots, 1 parsley root, 2 onions, 1 pickled cucumber, 2 tablespoons of vegetable oil, 4 tomatoes, 1/2 cup of water, salt, pepper, herbs to taste.
Fried cod with eggplant
Peel the eggplants and cut into circles, sprinkle with salt, breaded in flour and fry in vegetable oil. Lay the fried eggplants around the fried fish, pour over the red sauce and heat it up. When serving, mix the greens with finely chopped garlic and sprinkle over the fish.
500 g cod, 50 g flour, 700 g eggplant, 80 g vegetable oil, 300 g tomato sauce, 8 g garlic, herbs.
Braised cod with lemon
In hot water, put onion rings and carrot slices, chopped parsley, celery, seasonings. Cook covered over low heat for 15-20 minutes. Salt. Lubricate the bottom of a fire-resistant glass dish or a thick-bottomed pan with vegetable oil, place the pieces of fish, pour them with broth with vegetables. Lay thin lemon slices between pieces of fish. Simmer in the oven for 15 minutes.
1 kg fresh cod or 500 g fillet, 3/4 cup water, 1 onion, 1 carrot, celery slice, parsley root, 1/2 teaspoon cumin. 1 bay leaf, 40 g vegetable oil, 1 lemon, herbs, salt.
Fish stew with beans and cauliflower
Peel and chop the carrots, boil the beans until half cooked. Put the cauliflower in salted water for half an hour, disassemble it into buds. In boiling salted water, put the vegetables in the following order: carrots, beans, onions, cabbage. Boil 5 minutes. Then put pieces of fish on top, sprinkle with salt, sprinkle with vegetable oil, simmer until tender. Sprinkle with herbs.
3 carrots, 1/2 cup beans, 1 head of cauliflower, 1 onion, 30 g vegetable oil, 700 g fish, salt, peas, 1.5 cups water, dill, parsley, tomatoes.
Fish stewed with peas
Rinse the fish, cut into large pieces, rub lightly with salt and sprinkle with a solution of citric acid.
Boil the peas together with onion pieces until soft, then put the prepared fish pieces on top. Simmer covered for 15-20 minutes. Sprinkle the finished dish with herbs.
500 g fish, 100 g peas, 1 onion, 30 g vegetable oil, citric acid, salt, 1/2 l of water, herbs
Fried cod with sweet pepper
Finely chop the lemon zest, scald, dry and sauté in vegetable oil. Add finely chopped bell pepper and simmer. Cut the tomatoes into slices and lightly fry separately. Cut the cod into fillets, cut into portions, salt, sprinkle with pepper, breaded in flour and fry.
Put fried tomatoes on a dish, fish on them, pepper and lemon zest on the fish; pour everything with vegetable oil and sprinkle with herbs. For a side dish, fried potatoes or boiled rice are recommended.
600 g of fish, 30 g of flour, 60 g of vegetable oil, 500 g of tomatoes, zest from one lemon, 200 g of sweet pepper, herbs, salt.
Mackerel in onion sauce
Roll mackerel or horse mackerel fillets in flour mixed with salt and pepper. Fry the onion in vegetable oil. Put the fish in the pan and fry it on all sides. Pour in water (a quarter cup), close the pan with a lid and simmer for another 5 minutes. Sprinkle the fish with parsley.
800 g of mackerel, (scad), 50 g of wheat flour, 4 tablespoons of vegetable oil, 5 onions, salt, black feathers, parsley.
Salaka marinated
Peel fresh herring, remove entrails, heads. Immerse the washed fish in a saline solution (150 g of salt per 1 liter of water at a ratio of herring to brine 1: 1), dry it with a towel after 10 minutes, bread in flour and fry.
Put the chilled fish in a glass dish, pour cold marinade over it, put a light oppression and keep in a cold room for 2 days. Serve with vinaigrette or potato salad.
500 g herring, 20 g flour, 50 g vegetable oil, 400 g marinade.
For 1 liter of marinade: 300 g of water, 25 g of carrots, parsley, onions, 700 g of vinegar, 25 g of sugar, 10 g of salt, 1 bay leaf, 5 peppercorns.
Jellied
The fish is cut into fillets, cut into pieces, put in a pan with a wire rack, chopped carrots, parsley, celery, onions, peppercorns, bay leaves are added, salted, poured with cold water and boiled until tender.
Boiled fish is taken out of the broth, cooled and placed on a dish. Fish broth continues to be boiled with bones and fins. The finished broth is filtered, combined with soaked gelatin and brought to a boil. This broth is poured over the cooled fish and put in a cold place.
2 kg of fish, 1 carrot, 1 root of parsley and celery, 1 onion, 100 g of horseradish, 1 bay leaf, 10 peppercorns, 10 g of gelatin per 1 glass of broth, salt.
PIES
Yeast dough simple
Dissolve yeast in an earthenware or enamel bowl in 0.5 cups of water, add another 0.5 cups of salted water and then gradually add flour and the rest of the water; roll the dough into a ball, cover with a napkin and leave for 1 hour in a warm place.
For 1 kg of flour - 25-50 g of yeast, 2 cups of water, 1 teaspoon of salt.
pies
Prepared from yeast dough with minced fish. Divide the yeast dough into portions in the same way as for pies. Roll out the balls of dough and put minced meat in their middle. Hook the edges, giving the pie a round or oval shape and leave a hole in the middle. Put the formed pies on a greased sheet and put in a warm place for distance. After baking like pies. Minced fish. Cut the fillet into small pieces, put in a saucepan, pour in a small amount of water and simmer over low heat until tender. Chop the fish, cool, add browned onions, crumbly boiled rice, salt, pepper, chopped parsley, and the broth in which the fish was cooked. To mix everything.
600 g fish, 4 onions, 10 g flour, parsley, salt, peas, black.
A pie with cabbage
Simple yeast dough. Make a square pie.
Cabbage stuffing. Finely chop the onion, rub the carrots on a coarse grater; fry everything in vegetable oil. Add finely chopped cabbage, salt, sugar, black pepper, fry a little, then add tomato juice and simmer everything over low heat under a lid until tender.
1 carrot, 2 onions, half a head of cabbage, salt, peas, to taste, 1 teaspoon of sugar, half a glass of tomato juice.
Pies with lemon
The dough is simple yeast. Form pies, put on a baking sheet, greased with vegetable oil, and put in a warm place for 1 tea.
Lemon filling. Scald the lemon with boiling water, chop, free from seeds, pass through a meat grinder along with the zest, add sugar, starch, mix everything.
6 lemons, 300 g sugar, 50 g starch.
Pies with mushrooms and onions
Prepare a simple yeast dough. Cut the dough into small buns, which are rolled into round cakes. Put mushroom stuffing on them. Pinch the edges of the cakes, give the shape of a pie. Place the formed pies for proofing for 15-20 minutes, then fry in a pan with vegetable oil.
Mushroom mince. Wash the dried mushrooms thoroughly, and then boil until soft. Wash the boiled mushrooms again with cold water and pass through a meat grinder. Lightly fry the mushroom mass with butter and mix with finely chopped and fried onions and flour. Add salt and pepper to taste. To prepare minced mushrooms with rice, add boiled rice to the minced mushrooms.
50g dried mushrooms, 3 tbsp vegetable oil, 2 onions, 1 teaspoon flour, pepper and salt to taste.
Lean yeast dough
Droikzhi, sugar, 2 teaspoons of flour diluted in 1/4 cup of water, leave for 15 minutes. Mix the diluted yeast, water and oil with flour, knead the uncooked dough, leave to rise warm. When suitable, carve for pies, dusting lightly with flour.
600 g flour, 1 cup water, 100 g vegetable oil, 25 g yeast, 2 tsp salt, 1 tsp sugar.
Pie with jam
Prepare dough. Roll out a large pancake from 2/3 of the dough and place it on the bottom of a frying pan greased with vegetable oil. Put jam on the dough. Put strips of dough (lattice cake) on top. Grab the edges. Put in a warm place for 30 minutes, then bake in the oven.
Toppings: the fillings are cherry, currant, apple, plum, strawberry, blueberry, lingonberry and cranberry jam. Jam should be well cooked, thick, with a thick syrup.
Pie with dried fruits
Raisins, prunes, figs are used as dried fruits. They are washed in cold and warm water, poured with a small amount of boiling water for 5-7 minutes to steam, cut (pitted from prunes), sugar, honey, a little ground cloves are added, boiled lightly for 3 minutes, allowed to cool and consumed. in the filling in its pure form or mixed with a small amount (1/4 volume) of friable boiled rice. The cake can be cooked open or closed.
Pies with dried bird cherry
Dry the ripe bird cherry in the sun, grind flour from it in a coffee grinder, then boil it in a small amount of boiling water to make a thick pasty mass, add sugar or honey to it.
Prepare dough. Divide it into small pieces, roll it out, put the bird cherry filling in the middle, pinch the edges, put the seam down in the pan. Let the dough rise for 30 minutes, bake in the oven at 180-200 degrees.
Pea pancakes
Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a pan in vegetable oil.
Pies with pea filling
Boil the peas until cooked, mash, add the onion fried in vegetable oil, pepper, salt to taste.
Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.
RITUAL KITCHEN
EASTER
Easter cake
Mix almost all the flour with 1/2 cup of milk, pour over the yeast diluted in a small amount of milk, stir and put in a warm place. When the dough rises, add 20 egg yolks to it, pounded white with a glass of sugar and two glasses of milk, then add a little salt and add flour to the proper density of the dough, then knead and let rise again.
Then knock out the dough as best as possible, put it in the form, filling it up to half, let the dough rise in the form, and then bake.
7 cups flour, 1/2 cup milk, 100 g yeast, 20 egg yolks, 1 cup sugar, 2 cups melted butter and some salt.
Easter cake home
In 1/2 cup of boiling milk, brew 100 g of flour, stirring quickly until an elastic mass is obtained.
At the same time, dilute the yeast in 1/2 cup of warm milk and mix with 100 g of flour, leave for 10 minutes.
Combine the first two mixtures, cover and set to rise for 1 hour or more.
Then wipe the yolks, sugar, salt into a homogeneous mass, beat until white.
Add this homogeneous mass to the yeast mixture, add 750 g of flour, knead the dough and leave for 2 hours to rise, after pouring warm liquid butter in small portions; let the test go a second time.
After the second rise of the dough, upset it to its original position, add 2/3 cup of raisins to it, after rolling it in flour, and let the dough come up a third time. Bake in molds for 45 minutes.
1 kg of flour, 50 g of yeast, 1.5 cups of milk, 10 yolks, 3 proteins, 250 g of sugar, 200 g of butter, 100 g of raisins, 3 teaspoons of vanilla sugar, 1 g of salt.
Kulich custard
Brew one and a half glasses of flour with one and a half glasses of hot milk, stir. When cool, pour in 1/2 stick of yeast and let rise. Then grind 10 yolks until white with 1/2 cup of sugar, beat the whites into foam, put both of them into the dough, let the dough rise again. Pour in 3/4 cup of melted butter, add the rest of the flour, knock out the dough as best as possible, put it in a mold, smeared with oil from the inside, let the dough rise and bake.
9 cups flour, 1/2 stick yeast, 10 eggs, 1/2 cup sugar, 3/4 cup melted butter, 1.5 cup milk, and salt to taste.
Easter with raisins
Rub the cottage cheese through a sieve, grind it with butter, pour powdered sugar into it, pour in sour cream, put raisins, stir everything, put it in a mold lined with a damp clean thin cloth from the inside, put it under pressure for a day.
800 g cottage cheese, 200 g butter, 1/4 cup powdered sugar, 1/2 cup sour cream, 1/2 cup raisins.
Easter boiled
Mix all the products, put them in a saucepan (preferably with a thick bottom), put on the stove, bring to a hot state, stirring constantly. After removing the pan from the heat, continue to stir the Easter until it cools down, and then put it in a wooden form, put oppression on top and leave for a day in a cool place.
1.2 kg of cottage cheese, 3 cups of cream, 100 g of butter, 4 raw eggs, 100 g of raisins and sugar to taste.
Easter ordinary
Put cottage cheese under oppression for a day, then wipe it through a sieve, put half a glass of sour cream in it, butter blossoming butter, salt, sugar to taste. Mix everything, put it in a form, covered inside with a thin clean cloth, put a plank on top, and oppress it and leave it for a day in a cold place.
1.5 kg of fresh cottage cheese, 1/2 cup of sour cream, 80 g of warm butter, 1 teaspoon of salt, sugar to taste.
Easter royal
Rub the cottage cheese through a sieve, add eggs, butter, sour cream to it - put everything in a saucepan and put on the stove, stirring constantly so as not to burn. Bring to a boil, remove from heat, put on ice and stir until cool. Then put crushed sugar, vanilla, almonds, raisins. Stir well, fold into a mold, closed from the inside with a cloth, and put under pressure.
1 kg cottage cheese, 5 raw eggs, 200 g butter, 400 g sour cream, 200 g sugar, vanilla, almonds, raisins.
Kutya from wheat
Boil wheat until tender and let cool. Add honey, walnuts, raisins, crushed and boiled poppy seeds to the cooled wheat. Mix everything, fold into a mold and sprinkle with powdered sugar on top.
500 g wheat, 2/3 cup honey, 1 cup walnut kernels, 1 cup raisins, 1/2 cup poppy seeds, 1/2 cup powdered sugar.
Easter red
Melt red-hot 3 bottles of whole milk, let cool, pour in 3 bottles of curdled milk, 3 cups of sour cream and 1 yolk, boil all this until the whey is gone; then strain through a napkin, wipe through a sieve, put sugar to taste, 1/2 sticks of crushed vanilla. Put in the cold under the press.
Easter pink
Take 800 g of cottage cheese from under the press, mix it with 200 g of jam (without syrup), add more sugar to taste, rub through a sieve, put 3 raw eggs, 100 g of butter, 2-3 cups of thick sour cream. Put under pressure.
Kulich royal
Dilute 50 g of yeast in a glass of cream and put a dough out of them on 600 g of flour. When the dough rises, add egg yolks pounded with butter and sugar (200 g butter and sugar, 15 yolks), add another 600 g flour, 2 cups cream, crushed cardamom (20 grains), 1 crushed nutmeg, chopped almonds, chopped candied fruits and raisins. Beat the dough well and leave to rise. Then put the dough into a mold greased with butter and crushed breadcrumbs. Fill the form halfway, let the dough rise again and place in the oven with a slight heat.
Sweet pancakes
3 cups buckwheat flour, 2 cups wheat flour, 4 cups milk, 3 eggs, 100 g cream, 1 tbsp sugar, 25-30 g yeast, 2 tbsp butter, salt to taste.
Pour buckwheat flour into a saucepan, pour in 2 cups of warm milk, after diluting the yeast in it. Mix everything well and put in a warm place. When the dough has risen, pour in the rest of the milk, add wheat flour and mix well. Put the dough back in a warm place. After it rises, add the egg yolks, pounded with 2 tablespoons of melted butter, sugar, salt. Mix everything well. Whip the cream, add the egg whites to them and beat again. Add everything to the dough, stir and put in a warm place for 15-20 minutes.
Buckwheat custard pancakes
Pour 2 cups of buckwheat flour into the pan, pour it with 2 cups of boiling water and stir well. When the dough has cooled to room temperature, dilute 20-25 g of yeast in 1/2 cup of warm water and pour it into the dough. Beat the dough well, cover with a towel, put in a warm place. When it rises, add 2 cups of buckwheat flour, 2 cups of milk, 1 teaspoon of sugar, salt and put in a warm place.
Lenten
Pour 1/2 cup of warm milk into an enamel pan and dilute 20-25 g of yeast in it. Add another 1.5 cups of milk. Gradually, with continuous stirring, pour 2 cups of buckwheat flour into a saucepan with milk. Mix the dough well. Cover the pan with a towel, put in a warm place. When the dough is suitable, i.e. will increase in volume by 2-3 times, add 2 cups of buckwheat flour, 2.5 cups of milk, salt to taste, stir well and put in a warm place again. After the dough rises again, you can start baking pancakes. At the same time, you need to scoop the dough out of the pan very carefully so as not to let it fall off. The plumpness, friability of pancakes depends on this.
Prefabricated pancakes
Pour 1.5 cups of wheat and 2 cups of buckwheat flour into a saucepan, pour 2 cups of hot milk and stir well. When the dough has cooled to room temperature, pour 30 g of yeast diluted in milk into it, stir well and leave to rise in a warm place. Boil liquid semolina porridge in milk, while making sure that there are no lumps. Add yolks mashed with salt and sugar, semolina porridge, remaining flour, milk, cinnamon to the approached dough and mix well. Whisk the egg whites until stiff and carefully fold into the batter. Let the dough rise again and bake pancakes.
2 cups wheat flour, 3 cups buckwheat flour, 1/2 cup semolina, 4 eggs, 30 g yeast, 7 cups milk, 2 tablespoons sugar, cinnamon on the tip of a knife, salt to taste.
Potato pancakes
Pour 2 cups of slightly warm milk into the pan, stir in the yeast, add flour and knead the dough. Cover the pan with a towel and put the dough in a warm place. Peel potatoes, boil, rub hot through a sieve and, adding butter and cream, mix well. When the dough comes up, add mashed potatoes, salt to taste, mashed egg yolks and whipped whites to it. Mix the dough well, add the remaining milk and let rise again. Bake pancakes in the usual way.
7-8 potatoes, 2 cups wheat flour, 30-40 g yeast, 4 cups milk. 1/2 cup cream, 5 eggs, salt to taste.
sour cream pancakes
Pour one glass of warm water into the pan, stir the yeast in it, add all the buckwheat flour, mix and put in a warm place. While the dough is coming up, put sour cream in a saucepan, add all the wheat flour and knead a sparse dough. Beat the cooled egg whites, add them and softened butter to the wheat flour dough and mix.
When the dough comes up, put it in a saucepan with wheat flour dough, add a glass of warm milk with salt and sugar dissolved in it, and beat the dough well. Bake pancakes in the usual way.
2 cups sour cream, 3 cups wheat flour, 5 egg whites, 50 g butter, 1 cup water, 30 g yeast, 1 cup buckwheat flour, 1 tablespoon sugar, 1 cup milk, salt to taste.
Boyar pancakes
Boil 2 cups of milk, cool it slightly, pour out half a cup and stir in the yeast. Pour milk and yeast into an enamel pan and knead the dough on buckwheat flour. When the dough is suitable (after 1.5-2 hours), add the rest of the milk to it, add the egg yolks, grind with sour cream, butter, salt, sugar and wheat flour. Knead everything and let the dough rise again. After the dough rises again, beat the cream and egg whites separately, combine them and add to the dough. Gently mix the dough with a spatula from top to bottom. Let it sit for 20 minutes. and bake.
3 cups buckwheat flour, 2 cups wheat flour, 4 cups milk, 1 cup cream, 1 cup sour cream, 100 g butter, 5 eggs, 30 g yeast, 1 tbsp sugar, salt to taste.
Post Calendar
Nothing in life comes without effort. And to celebrate a holiday, you need to prepare for it.
In the Russian Orthodox Church there are four multi-day fasts, fasting on Wednesday and Friday throughout the year (with the exception of a few weeks), three one-day fasts.
Great Lent
The Savior himself was led by the spirit into the wilderness, was tempted by the devil for forty days, and did not eat anything during those days. The Savior began the work of our salvation by fasting. Great Lent is a fast in honor of the Savior Himself, and the last Passion Week of this forty-eight-day fast is established in honor of the memory of the last days of earthly life, the suffering and death of Jesus Christ.
With special strictness, fasting is observed in the first and Passion Week.
On Clean Monday, complete abstinence from food is customary. The rest of the time: Monday, Wednesday, Friday - dry eating (water, bread, fruits, vegetables, compotes); Tuesday, Thursday - hot food without oil; Saturday, Sunday - food with vegetable oil.
Fish is allowed on the Annunciation of the Blessed Virgin and on Palm Sunday. Fish caviar is allowed on Lazarus Saturday. On Good Friday, food must not be eaten until the shroud is taken out.
Petrov, or Apostolic Lent
On Monday of the week of All Saints, the fast of the Holy Apostles begins, established before the feast of the Apostles Peter and Paul. This post is called summer. The continuation of the fast is different, depending on how early or late Easter is.
It always starts on All Saints Monday and ends on July 12th. The longest Petrov fast includes six weeks, and the shortest week with a day. This fast was established in honor of the Holy Apostles, who through fasting and prayer prepared themselves for the worldwide preaching of the Gospel and prepared their successors in the work of salvific service.
Strict fasting (dry eating) on Wednesday and Friday. On Monday you can have hot food without oil. On other days - fish, mushrooms, cereals with vegetable oil.
Assumption post
A month after the Apostolic Lent, the many-day Assumption Lent begins. It lasts two weeks - from 14 to 28 August. With this fast, the Church calls us to imitate the Mother of God, who, before her resettlement to heaven, was unceasingly in fasting and prayer.
Monday, Wednesday, Friday - dry eating. Tuesday, Thursday - hot food without oil. On Saturday and Sunday food with vegetable oil is allowed.
On the day of the Transfiguration of the Lord (August 19), fish is allowed. Fish day in Assumption, if it falls on Wednesday or Friday.
Christmas (Filippov) post
At the end of autumn, 40 days before the great feast of the Nativity of Christ, the Church calls us to the winter fast. It is also called Filippov, because it begins after the day dedicated to the memory of the Apostle Philip, and Christmas, because it happens before the feast of the Nativity of Christ.
This fast was established in order for us to offer the Lord a thankful sacrifice for the collected earthly fruits and to prepare for the grace-filled union with the born Savior.
If the feast of the Entrance into the Church of the Most Holy Theotokos falls on Wednesday or Friday, then fish is allowed. After the day of memory of St. Nicholas and before the feast of Christmas, fish is allowed on Saturday and Sunday. On the eve of the feast, you can not eat fish on all days, on Saturday and Sunday - food with butter.
On Christmas Eve, you can’t eat food until the first star appears, after which it is customary to eat sochivo - wheat grains boiled in honey or boiled rice with raisins.
Solid weeks
A week is a week from Monday to Sunday. These days there is no fasting on Wednesday and Friday.
There are five continuous weeks: Christmas time - from January 7 to January 18, Publican and Pharisee - 2 weeks before Lent, Maslenitsa - a week before Lent (without meat), Easter - a week after Easter, Trinity week after Trinity.
Wednesday and Friday
The weekly fast days are Wednesday and Friday. On Wednesday, fasting was established in memory of the betrayal of Christ by Judas, on Friday - in memory of the suffering on the Cross and the death of the Savior. On these days of the week, the Holy Church forbids the use of meat and dairy foods, and during the week of All Saints before the Nativity of Christ, abstinence should also be from fish and vegetable oil. Only when the days of the celebrated saints fall on Wednesday and Friday are vegetable oil allowed, and on the biggest holidays, such as Intercession, fish.
Some relief is allowed for those who are sick and busy with hard work, so that Christians have the strength to pray and the necessary work, but the use of fish on the wrong days, and even more so, the complete resolution of fasting is rejected by the charter.
One day posts
1. Epiphany Christmas Eve- January 18, on the eve of the Epiphany. On this day, Christians prepare for purification and consecration with holy water on the feast of Epiphany.
2. The Beheading of John the Baptist- 11 September. This is the day of memory and death of the great prophet John.
3. Exaltation of the Holy Cross- September 27. The memory of the suffering of the Savior on the cross for the salvation of the human race. This day is spent in prayers, fasting, contrition for sins.
One-day fasts are days of strict fasting (except Wednesday and Friday). Fish is forbidden, but food with vegetable oil is allowed.
CALENDAR OF FASTS AND MEALS
| Periods | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday | |
| Great Lent | xerophagy | hot without oil | xerophagy | hot without oil | xerophagy | hot with butter | hot with butter | |
| spring carnivore | fish | fish | ||||||
| Petrov post | hot b/m | fish | xerophagy | fish | xerophagy | fish | fish | |
| summer carnivore | xerophagy | xerophagy | ||||||
| Assumption post | xerophagy | hot without oil | xerophagy | hot without oil | xerophagy | hot with butter | hot with butter | |
| Autumn | xerophagy | xerophagy | ||||||
| Christmas post | until December 19 | hot without oil | fish | xerophagy | fish | xerophagy | fish | fish |
| December 20 - January 1 | hot without oil | hot with butter | xerophagy | hot with butter | xerophagy | fish | fish | |
| January 2-6 | xerophagy | hot without oil | xerophagy | hot without oil | xerophagy | hot with butter | hot with butter | |
| winter carnivore | fish | fish | ||||||
Ukrainian borscht
Rinse 1/2 cup of white beans and put to boil along with 2-3 small onions, parsley roots, celery, 2-3 small whole beets (beets are boiled for 20-30 minutes and then removed).
Squeeze 1 cup of sauerkraut (if too sour, then pour boiling water over and squeeze) and put to boil. Add two tomatoes, finely chopped turnips and carrots, 6-8 leaves of fresh beetroot, salt. Shortly before cooking, add 1/2 cup of flour, stirred into 1/3 cup of the cooled broth. Separately, boil 1/3 cup of millet, pound with garlic and add to the borscht before serving.
Grate the removed beets and put them directly into the plates along with the greens.
Separately boiled crumbly buckwheat porridge can be served with borscht.
Shchi from fresh cabbage
Boil the broth from 2 fresh or baked (halves in a clean pan) onions and herbs. Put in new potatoes. Fry finely chopped carrots, a spoonful of flour and various roots (parsley and celery) in vegetable oil. Ripe tomatoes cut into 4 slices, peeled, peeled, chopped and lightly fried. Chop a fork (1/2 kg) of fresh cabbage, put in cabbage soup, salt and cook until tender. Flour (1/2 cup) can be fried separately in a dry frying pan until golden brown, then diluted with water or chilled broth and poured into cabbage soup, boiled.
Traditionally, on the days of fasting, porridge is served for the second: millet, wheat, buckwheat, oatmeal, pumpkin. On days of strict fasting, porridge can be diluted with mushroom or vegetable broth or served with honey or jam.
On other days, porridge can be served with fried onions or a sauce of your choice.
Vegetables should also be on the fasting table, especially in summer.
Potato
Potatoes are always on the Lenten table.
Let's not forget the baked potatoes. It can be baked in the oven in uniform. Can be baked by cleaning and drizzling with oil.
You can boil potatoes with herbs and garlic (or finely chopped onions), serve with salt, and the broth separately in cups - on strict days. On days when there is permission for oil, potatoes are served with any sauces, or garlic (or onions) is simply finely chopped, crushed with herbs and salt, poured with oil and served with potatoes. You can also add a slice of lemon here.
Sweet pastry dough
Pour 3 tablespoons of vegetable oil into a glass, add water or rice water (see above) to 1 cup, pour 3 full glasses of flour on the board, make a deepening, pour in the decoction with oil, knead a thick dough, roll into 12-16 circles , put the filling on each circle, pinch, transfer to a sheet greased with oil, coat the pies with oil and water and a little flour, put in a hot oven to brown.
Yeast dough for pies and pies
Sift 2 cups of flour on the board, pour 1.5-1.75 cups of warm water or rice water (see above) with 10 yeast diluted in it, stir and beat until smooth and bubbles, put in a warm place to rise. When it rises, knead well, add 1 teaspoon of salt, pour in 2-3 tablespoons of good vegetable oil, add the rest of the flour (about 3 cups of flour will go in total), knead so that the dough falls behind your hands, let it rise again. Then roll out the dough, put it on a greased sheet, put the filling, pinch, let rise, brush with butter mixed with cold water and a little flour (or butter mixed with beer; or (if the pies are sweet) honey) and put in hot bake. Grease the finished pie with butter.
Batter
Batter- This is a batter that, when fried, gives a wonderful crispy crust. It is very good to fry pies in batter, if we immediately serve them on the table, and do not cook them for future use. It is done very simply:
you need to mix 1-2 tablespoons of flour, 1 glass of beer or water, 1 tablespoon of good vegetable oil, 0.5 teaspoon of salt. Ready-made pies are dipped in batter and immediately placed in a frying pan in hot oil. Fry on one side, turn over and brown on the other.
Potato with garlic and oatmeal
Pour 1/2 cup of oatmeal in advance with water on top, take 5 medium potatoes (raw or boiled), 1 carrot, about / ^ cup of vegetable oil, 1 garlic clove, 2 bay leaves, 1 bell pepper and some greens (and in winter, 1 tablespoon of soup dressing instead). Cut potatoes and carrots into circles and fry in a well-heated pan, add oatmeal, seasonings, add 2/3 cup hot water, close the lid and simmer over low heat for 15 minutes. Try salt. After 5 minutes everything is ready.
Pancakes with filling
Bake lean pancakes. Prepare the filling.
From apples. Peel and core 6-10 sour apples, cut into 4 parts, put in a saucepan, put 2 tablespoons of sugar, 3-4 tablespoons of water (or wine, syrup), a little cinnamon, simmer until soft.
From sorrel. Rinse the sorrel, finely chop, sprinkle with sugar, mix and let stand for 10-15 minutes.
From carrots. Grate carrots and stew with sugar and cinnamon.
From cabbage. Pour oil into a frying pan, add 1-2 tablespoons of sugar and fry it until it turns brown. Then put the cabbage, squeezing it well with your hands. Stir and pepper, hold on fire, stirring so that it becomes evenly brown, but does not burn.
From cabbage and eggplant. Finely chop the cabbage, bake the eggplant and pass through a meat grinder (or add zucchini grated on a coarse grater), stew everything, add fried onions, salt and pepper. Boil potatoes in salted water, peel, cut into slices and lightly fry in vegetable oil. Separately fry the onion. Toss the potatoes with the fried onions, sprinkle with salt and pepper and place in the oven for 10-15 minutes. When serving, sprinkle with herbs.
baked potato
500 g potatoes, salt, vegetable oil. Rinse the potatoes well, make a few cuts (preferably with a grater), roll in salt and bake whole (in the skin) in the oven. To speed up, you can cut each potato in half and grease the cut side with oil (if desired, you can also sprinkle with cumin).
Bulgarian pepper
Bake the whole bell pepper in the oven, place in a saucepan with a lid to cool gradually. Crush the garlic with salt, pour vegetable oil, let it brew. After 15 minutes, peel the pepper from the skin, cuttings and core, put in a saucepan. Pour dressing over and refrigerate overnight. In the morning the pepper is ready. Very simple and very tasty. In the same way, you can prepare it for future use; sterilize for about 10 minutes.
Lobio
Beans are called lean meat for a reason. It is rich in vegetable protein and vitamins. In no case should beans be soaked with soda - this kills vitamins. Soaked beans retain their shape better, and they are soaked only in cold water, otherwise they will turn sour. To prepare lobio, when you need to get a thick sauce, the beans are not soaked.
Lobio is made from dark beans. Pour beans with cold water in a ratio of not less than 1:3. Cook for 3 hours under the lid on the smallest fire, without salt. If your water boils away, add boiling water so that the beans are always covered, and if you are cooking for the first time, it is better to pour a little more than the indicated proportion of water, even 1:5. When the beans are boiled, remove the pan from the heat and mash the beans right in the pan with a wooden masher so that about half of them remain intact and the sauce becomes thick. Prepare the dressing: crush some walnuts, and crush the garlic with salt. Put in a saucepan, add 2-3 tablespoons of pomegranate extract or ketchup there, mix everything. As soon as it boils, the lobio is ready. If there is no pomegranate extract or ketchup, it's okay. A few minutes before readiness, put uncut greens: parsley, basil, cilantro. When the lobio has cooled, the greens must be removed. Served both hot and cold.
Lenten sauces are prepared from high-quality vegetable oil, flour and vegetable (mushroom, fish) broth.
Basic Sauce
Mix 3-4 tablespoons of vegetable oil with 1/2 cup flour and fry, stirring. Without ceasing to interfere, gradually dilute with 2-2.5 cups of broth until the density of liquid sour cream (the sauce should not be thick). Strain through a sieve so that there are no lumps.
Then the rest is added to the sauce to taste:
mustard; lemon slices (without peel and grains); greens;
mushrooms; mushroom seasoning; burnt sugar; nuts, etc.
Once a week, make three basic preparations for sauces: burnt sugar, toasted flour, and a preparation for the main sauce.
Everything else must be fresh. Lenten sauce is not prepared for the future, but served directly to the table. For the sauce, it is important to use not water, but a good vegetable broth: boil a few chopped onions and herbs in a small amount of water (2-2.5 cups); you can also add roots (parsley, celery), carrots, turnips. Boiled vegetables and herbs can be rubbed into the broth or chopped with a mixer.
Pickled cucumber sauce
3-6 pickled cucumbers, peeled and cut into strips, boil 1 tablespoon of toasted flour (see above) with 2-3 tablespoons of good oil and finely chopped parsley, 2 cups of vegetable broth and 0.5 cups of cucumber pickle. You can add burnt sugar to taste, boil. Serve with dill.
Sweet and sour sauce
Fry 2 tablespoons of fried flour in 2-3 tablespoons of vegetable oil, dilute with vegetable broth (boil a small amount of water with onions, herbs, spices), put burnt sugar (see above), boil, strain, pour in a glass of wine, add taste 3-4 tablespoons of sugar, vinegar or lemon juice, 1/2 cup raisins, some crushed nuts, boil. Served with potatoes and boiled cereals, pancakes, pancakes and lean cutlets.
Adjika
Homemade adjika is vitamins on your table all winter, it is the flavor of summer. Homemade adjika does not have to be very spicy at all, because. You can reduce the amount of hot pepper. Cooking adjika requires caution: it is prepared with rubber gloves; passed through a meat grinder not into a bowl, but into a plastic bag fixed to the meat grinder with an elastic band. The contents of the package from time to time are laid out in enameled dishes (3-4 liters) and kept under the lid.
Adjika green
Peel 1 kg of bell pepper, 0.5 kg of hot pepper from seeds, take 300 g of celery, parsley, dill, cilantro. Wash everything and dry it on a towel. Peel 0.5 kg of garlic, 700 g of walnuts, take 100 g of saffron, ground cilantro seeds or sune-li hops. Pass everything through a meat grinder and mix in an enamel bowl with a wooden spoon. Pour in 1 cup of table or grape vinegar and pomegranate extract (or juice from ripe pomegranates) and about 1 cup of salt. Adjika will stand under the lid for three days (from time to time it needs to be stirred with a wooden spoon), then decompose it into small sterilized jars and put it in the refrigerator or cellar.
Adjika red
Peel 1 kg of hot pepper, 1 kg of bell pepper, peel 0.5 kg of garlic, wash and dry on a towel 0.5 kg of green cilantro, take 1 cup of ground cilantro seeds, table or grape vinegar, salt, 0.5 kg of good tomato paste. Further see the previous recipe.
Everyone who, while living in a monastery, visited the monastery refectory, is surprised at how tasty the food is there, although the products are the simplest. To the question, what is the secret?
The monks themselves answer as one: "There are no secrets here, just 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 can’t eat up your fill, food should not burden the 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, saturation occurs half an hour after eating.
Secondly, the food should, if possible, be vegetable and devoid of any spices. As we were explained in 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 it well. it is the only joy left to him from the world."
To avoid such temptations, the monks adhere to simple rules: food should be simple, nutritious, healthy and contain the necessary vitamins. Food serves to saturate and maintain strength, nothing more.
Brest Nativity-Bogoroditsky Monastery
Lenten biscuits in brine
1 cup brine (preferably from canned tomatoes), 1 tsp. baking soda, three-quarters of a glass of vegetable oil, three-quarters of a glass of sugar, 1 sachet (11 g) of 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 1 cm thick layer. Cut out cookies with a cookie cutter and bake in a well-heated oven until golden brown.
Oatmeal jelly (lean jelly)
500 g of oatmeal, 3 crusts of rye (yeast) bread, salt, sugar - to taste.
Pour oatmeal with warm water to completely cover. Dip the bread crusts into the pan and put in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 l of water, salt, sugar. Put on a small fire, stirring constantly, bring to a boil, stand for 5 minutes after boiling. Remove from heat, pour into bowls, let cool.
Lenten gingerbread
4 cups flour, 2 cups sugar. One glass of raisins, finely chopped walnuts, vegetable oil and dried fruit decoction, 25 g of ground cinnamon, 2 tablespoons of vinegar, 2 teaspoons of soda, salt to taste.
Mix sugar, salt and cinnamon thoroughly with vegetable oil. Add minced raisins and chopped walnuts. Dilute with a decoction of dried fruits and add soda. Then gradually add flour, pour in vinegar and mix. Pour the dough into a greased and floured form and place in the oven. Bake at a temperature of 170ºС for 50-60 minutes.
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Lenten Recipes:
- Lenten Recipes- Orthodox fasts and holidays
- Life without oil (Lent recipes)- Victoria Sverdlova
- Lenten Recipes: Breakfasts
- Lenten Recipes: Salads and Appetizers- Boring Garden
- Lenten Recipes: Lenten Soups
- Lenten Recipes: Main Courses- Nina Borisova, Maxim Syrnikov
- Lenten Recipes: Pastries and Desserts- Nina Borisova
- Fasting recipes: drinks in fasting- Maxim Syrnikov, Nina Borisova
- - Alexey Reutovsky
- The history of Russian cuisine: we in Russia are doomed to eat porridge- Maxim Syrnikov
- Special dishes of Great Lent: crosses, larks, ladders, black grouse- Maxim Syrnikov
- Kolivo: Athonite recipe- Boring Garden
- fruit table- Pravoslavie.Ru
- Advent Recipes: lentil stew, bread salad, green soup, squid stew, eggplant, avocado appetizer, squid and cub hodgepodge, couscous, gozinaki, apple toast, etc. - Ekaterina Savostyanova
- Recipes for the New Year- Ekaterina Savostyanova
- Maslenitsa: 10 best recipes- Orthodoxy and the world
- How I Made Ancient Roman Garum Sauce(with photos 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 millet, rinse. Rub the pumpkin on a grater, add water and cook for half an hour. After that, 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, an apple, sprinkle with lemon juice - so that the apple does not darken. Fill with vegetable oil.
Trinity Serafimo-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 minced meat, because. when frying, tunics absorb oil very well.
Do not spare breadcrumbs, they form a crust during frying, which prevents the cutlets from falling apart. Make the tunics small and thick, so that later it is convenient to turn them over.
I think you can experiment: add a can of canned beans or mushrooms to the minced meat, or double the proportion of potatoes.
Pyukhtitsky Dormition Convent
Pea porridge
500 g of peas, 2 - 4 onions, vegetable oil, salt to taste.
Put the peas in a large saucepan, wash thoroughly in cold water and pour 1.5 liters of water. Leave for 1 hour, then put on high heat and bring to a boil. Reduce heat to low, carefully remove foam and cook until tender, stirring frequently. Cooking time depends on the variety and quality of peas and can vary from 45 minutes to 2-3 hours. Peas should boil down: turn into a homogeneous mass, like mashed potatoes. Salt to taste, add finely chopped onion fried in vegetable oil and arrange on plates, sprinkled with 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, cover with cold water and bring to a boil over high heat. Remove the foam, reduce the heat to a minimum and cook under the lid for 40 minutes, adding salt. Peel raw beets and grate on a coarse grater. Place the beets in the pot 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 a very tasty dish with a taste of borscht.
Solovki tea
Mix in equal proportions three varieties of tea - black, green and red (hibiscus). Take herbal collection - mint, lemon balm, oregano, thyme, cloudberries, a little chamomile and mix in equal amounts. The collection of herbs can be from one quarter to one tenth of the tea.
It is better to first put herbs in boiling water, wait 5 minutes, and then add a mixture of teas. Wait 5 minutes again and strain through a colander. This tea can be both stored and heated.
Spaso-Preobrazhensky Valaam Monastery
Shchi Valaam (with mushrooms)
A handful of dried mushrooms, 4 potatoes, 250-300 g of white cabbage, 1 carrot, 1 onion, 1 bay leaf, salt and pepper to taste.
Soak dried mushrooms overnight in cool water. In the morning, strain the water through a fine sieve or gauze into a separate container (do not pour it out, we will still need it). Rinse the mushrooms, cut into slices and put in boiling salted water. Cook for 1 hour until done. Cut the onion into small cubes, cut the carrot into thin strips and fry in vegetable oil until golden brown. Add diced potatoes and finely chopped cabbage to the pot. After 10 minutes, add the prepared carrots and onions and cook for another 15 minutes. The cabbage should not be overcooked, but should remain slightly crispy. Shortly before readiness, put a bay leaf in the soup and pour in the preserved 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, a few 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, pitted olives and diced onion in a large bowl. Sprinkle with finely chopped spicy herbs - parsley and (or) dill and pour over with sunflower oil. Salt to taste and mix gently.
500 g of buckwheat, 1 large carrot, 1 onion, 300 g of frozen green beans, 2 tbsp. l. tomato puree (you can use chopped tomatoes in their own juice), 1 tbsp. l. flour, vegetable oil, chopped herbs, salt to taste.
Cook crumbly buckwheat porridge. While the porridge is cooking, prepare the vegetable part of the dish. To do this, finely chop the carrot, cut the onion 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 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, preventing lumps from forming. Dilute with hot water until the density of sour cream, heat to a boil and pour into a pan with vegetables. Cook for a few minutes, season with salt if needed. Put buckwheat porridge and vegetables in plates, sprinkle with chopped herbs and serve immediately.
Alexey Reutovsky
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