The best recipes of monastic cuisine. "Green sauce is the bomb!" What are the secrets of the monastic cuisine Monastic cuisine all issues watch online

“If, while fasting bodily, we lead to become entangled in the most pernicious passions of the soul, then the exhaustion of the flesh will not bring us any benefit, when at the same time we remain defiled in the most precious private ... of our nature, which, in fact, becomes the dwelling place of the Holy Spirit.”

Venerable Cassian the Roman

SECOND DISHES COOKED WITHOUT OIL

Boiled potatoes with nuts

500 g potatoes, 1 onion, 150 g of peeled walnuts, 1 - 2 cloves of garlic, 2 sprigs of cilantro, parsley or dill, wine vinegar, red pepper, salt to taste.

Boil well-washed potatoes with skin, cool, peel and cut into cubes. Peeled walnuts, garlic, red pepper and cilantro pound with salt.

Add wine vinegar and chopped onions to taste, mix with diced boiled potatoes and sprinkle with chopped parsley or dill.

potato meatballs

500 g potatoes, 1 onion, 0.5 tbsp. peeled walnuts, 2-3 tbsp. l. wine vinegar, 1 tbsp. l, water, 1 - 2 cloves of garlic, 0.5 st. finely chopped cilantro and dill, crushed saffron, capsicum, salt to taste.

Boil potatoes in the usual way and mash well. Peeled nuts, garlic, cilantro, capsicum, salt, crush and squeeze out the nut oil, which is drained into a separate bowl. Dilute the crushed nut mass with water and vinegar, add very finely chopped onions, cilantro and dill, crushed saffron, mashed potatoes and knead well. From the resulting pasty mass, roll meatballs the size of a chicken egg. Carefully place them on a dish, make a small indentation in each meatball, into which pour the peanut butter.

Belarusian hoof

300 g potatoes, 20 g wheat flour, 1 onion, 1 g soda, salt, mushrooms.

Grate raw potatoes, add salt, flour, soda and mix well. From the resulting dough, roll out strips, which are then cut into pieces 2-3 cm long and bake in an oven. Before serving, lower the product into a mushroom broth for 10-15 minutes, then fold it into a colander. Serve with fried onions and mushrooms.

Monastic boiled beans

Colored beans, onion, parsley and dill, salt.

Sort the colored beans, rinse well, scald with boiling water, pour a small amount of warm water so that the beans are slightly covered with it, and cook until the grains are soft. Then salt to taste, add finely chopped onions. Cook for about half an hour, add chopped parsley and dill. Serve the boiled beans hot or cold along with the remaining broth.

Red bean puree

200 g red beans, 40 g onions, 60 g walnut kernels, 20 g wine vinegar, 4 g garlic, pepper, dill, cilantro, parsley, salt to taste.

Add raw chopped onion, garlic to the beans cooked until half cooked, bring to readiness and strain. Wipe the beans, gradually diluting this mass with a decoction. Season with crushed nuts, vinegar, chopped herbs and pepper.

Barley porridge with vegetables

Pearl barley, carrots, onions, spices, salt, bay leaf.

Rinse the grits well, add water, bring to a boil and cook over medium heat for 1.5 - 2 hours. In the middle of cooking, add chopped carrots, chopped onions, salt, bay leaves and spices to the pan.

Pilaf with dried fruits and nuts

2 tbsp. rice, a handful of dried apricots, raisins, a few dates, prunes, 4 - 5 walnuts, 2 tbsp. l. honey, salt.

In lightly salted water, boil rice until half cooked, add thoroughly washed and sorted raisins, chopped dried apricots, a few dates cut into strips and pitted and chopped prunes, as well as roasted (without oil) crushed nuts. Bring under the lid until ready, add honey, mix and let it brew.

Semolina porridge on cranberry juice

From 1 st. cranberries cook 6 tbsp. fruit drink, boil, pour 0.5 tbsp. semolina and 0.5 tbsp. sugar, boil, cool, serve with sugar.

Smolensk porridge with cranberry juice

From 1 st. cranberries cook 6 tbsp. fruit drink, boil, pour 0.5 tbsp. rice and 0.5 tbsp. sugar, boil, cool, serve with sugar.

Herculean porridge

0.5 liters of water, about 1.5 cups of oatmeal, 1/3 cup of walnuts, salt, sugar to taste.

Pour oatmeal, sugar, salt to taste, peeled nuts into boiling water. Cook for 15 minutes, stirring.

SECOND DISHES PREPARED WITH VEGETABLE OIL

Mashed potatoes with onions

1.5 kg potatoes, 3 onions, 3 tbsp. l. vegetable oil, salt.

Boil the potatoes, drain the water into a separate bowl. Finely chop the onion and fry until golden brown. Mash the potatoes, adding the broth as needed so that the mashed potatoes are not too thick. Add fried onion.

Boiled potatoes

1 kg potatoes, 3 cloves of garlic, 0.5 tsp. cumin, salt, vegetable oil.

Boil potatoes with halved garlic cloves and cumin. Drain the broth, dry and serve, watering with vegetable oil.

Bishop's potatoes

1.5 potatoes, 5 tbsp. l. vegetable oil, 2 - 2.5 tbsp. l. flour, salt.

Boil potatoes, cool, cut into thick slices and fry in vegetable oil. At the end of frying, add flour, mix vigorously and let a crispy crust form.

pancakes

10 potatoes, salt, vegetable oil, flour.

Grate peeled potatoes on a coarse grater, salt, add enough flour so that the dough is not too liquid. Spoon the potato mass into a frying pan with hot vegetable oil and fry on both sides until a crispy crust forms. Put on a plate in 1 layer so that the pancakes do not become wet, otherwise they will not be crispy.

Baked potatoes stuffed with fried onions

10 - 12 large potatoes, 1 onion, 1 tbsp. l. vegetable oil, salt.

Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat.

Knead the mass taken out, pour over with oil, mix with chopped onion fried in oil and stuff the potatoes. Spray it with oil, warm it up.

Mushrooms can be added to minced meat.

Baked potatoes stuffed with buckwheat porridge with onions

10 - 12 potatoes, for minced meat: 100 g, buckwheat, 2 - 3 onions, vegetable oil, salt.

Bake potatoes, peel, cut off the tops, make notches so deep that the walls can hold the minced meat.

Cook buckwheat porridge: pour the groats into a saucepan (it should take half the volume), add oil, salt, pour boiling water (so that the groats are covered) and put the pan in the oven in a pan with boiling water (it needs to be replenished as it boils).

Put the chopped fried onions into the prepared porridge, mix and stuff the potatoes. Spray generously with oil and heat in the oven.

Potato pies with mushrooms

Potatoes, flour, vegetable oil, salt. For minced meat: mushrooms, onions.

Prepare mashed potatoes in the water in which the potatoes were boiled, add flour to make a viscous dough. For the filling: soak mushrooms in cold water for 2 - 4 hours, boil them in the same water, put them in a colander, chop, fry with chopped onion in vegetable oil. Divide the dough with wet hands into balls, form cakes, put the filling on them, pinch the edges. Fry the pies on both sides in vegetable oil. The filling can also be prepared from fried cabbage with garlic, or from other vegetables, or from buckwheat porridge with onions.

fried cabbage

About half or 1 small head of cabbage, vegetable oil, salt, 3 cloves of garlic, herbs.

Finely chop the cabbage, put in a deep frying pan with hot vegetable oil, pour in water so that the cabbage is only covered with it. Salt and simmer covered for 15 minutes. Open the lid, let the excess liquid evaporate and bring to a golden color over high heat.

Put chopped garlic into the prepared cabbage and serve, sprinkled with chopped herbs.

Cabbage rolls stuffed with vegetables

loose head of cabbage, 2 carrots, 2/3 tbsp. rice 1 onion, 1 tbsp. l. tomato, garlic, vegetable oil, salt, herbs.

Remove the upper large leaves from the head of cabbage - 10 - 12 pieces, boil them slightly to make them soft, beat off or cut the petioles. Prepare minced meat: boil friable rice, fry chopped carrots and finely chopped onion, combine with rice, add finely chopped garlic clove.

Stuff cabbage leaves with minced meat, roll up and place in a deep frying pan or saucepan. Pour in water, add tomato, herbs, salt and simmer until tender.

Lenten cabbage rolls

1 kg cabbage, 0.5 tbsp. ground crackers, 2 - 3 tbsp. l. vegetable oil, 0.5 tbsp. l. salt.

Boil a whole head of cabbage in salted water until half cooked. Pull out into a colander and let the water drain. Dismantle the head of cabbage into leaves and wrap each of them in an envelope, roll in breadcrumbs and fry in oil. Can also be served chilled.

Cabbage cutlets

500 g of cabbage, 2 tablespoons of semolina, 2 tablespoons of ground crackers, salt to taste, 3 tablespoons of vegetable oil, 1/2 cup of water.

Finely chop the cabbage, put in a saucepan, add water, 1 tablespoon of vegetable oil and simmer until half cooked. Pour semolina into the boiling mass in a thin stream, cook, stirring continuously for 10-15 minutes, cool slightly, salt, stir and cool. Shape into oval-shaped cutlets, breaded in breadcrumbs, fry.

Fresh white cabbage with vegetable oil and breadcrumbs

1 head of cabbage, 1 onion, 200 g of vegetable oil 3 tbsp. l. breadcrumbs, a few sprigs of parsley, salt.

Peel the head of cabbage from the upper leaves, cut into 6-8 parts, dip in salted boiling water, let it boil, put it in a colander, squeeze lightly. Put the cabbage on the bottom of the pan, add the parsley and onion, cover and cook until soft, without overcooking. When serving, pour over the cabbage with heated vegetable oil with breadcrumbs, prepared as follows: pour the grated stale roll into the heated vegetable oil and brown it.

Or: peel a head of fresh cabbage from the outer leaves, cut it crosswise, but not completely, dip it in salted boiling water and cook until soft. Transfer the whole head of cabbage to a dish, pour over with oil and breadcrumbs.

Or: fill the broth in which the cabbage was boiled, 1 tbsp. l. vegetable oil and 0.6 tbsp. l. flour, boil, shaking the pan, put the cabbage on a deep dish and pour over the resulting sauce.

Braised fresh cabbage

1 - 2 heads of fresh cabbage, 0.5 tbsp. water, 0.5 tbsp. l. flour vegetable oil, apple juice (or vinegar), sugar, salt to taste.

Chop cabbage, salt, squeeze, fry in vegetable oil, pour in water, put flour, salt, sugar and apple juice (or vinegar), simmer until tender.

Braised sauerkraut

600 g sauerkraut, 3 - 6 dried mushrooms, 1 onion, 1 - 2 bay leaves, 2 - 3 black peppercorns, 0.5 tbsp. l. flour, 2 - 3 tbsp. l. vegetable oil, salt.

Wash the shredded cabbage, squeeze it, put it in a saucepan, pour over the pre-cooked mushroom broth, add finely chopped mushrooms, bay leaf, pepper, salt, cook until tender. Put the flour, fried in vegetable oil with finely chopped onion, mix, cook under the lid until tender.

Pasta with vegetables

500 g pasta, 2 - 3 carrots, 40 g parsley root, 3 onions, 1 tbsp. green peas, 2 tbsp. l. tomato puree, 100 g vegetable oil dill or parsley.

Chop carrots, parsley, onion into thin strips, fry with tomato puree in vegetable oil for 10 - 12 minutes, then add warmed canned peas to vegetables and mix. Boil pasta, drain water, combine with vegetables. Serve pasta hot, sprinkled with finely chopped dill or parsley.

Mushrooms stewed with barley groats or rice

400 g salted, or 60 g stewed mushrooms, 50 - 60 g vegetable oil, 1 - 2 onions, 0.5 - 0.75 st. cereals, 2 - 3 tbsp. water, 1 tbsp. l. tomato puree, salt, green onion and parsley.

Fry prepared mushrooms and onions in oil until light golden brown. Mix with washed grits and hot water, simmer until grits are soft, then add tomato puree. Sprinkle the finished dish with herbs. Serve with a salad of pickled cucumbers or cabbage.

Mushrooms stuffed with rice

500 g champignons, 2 tbsp. l. vegetable oil, 1 tbsp. boiled rice, 1 parsley root, crackers, salt.

For medium-sized mushrooms with a round cap, cut the stem so that the cap remains intact. Finely chop the legs across the fibers and stew in vegetable oil along with grated parsley. Add boiled rice, salt.

Sprinkle a little salt on the mushroom caps, fill them with minced meat and place in a refractory dish or oiled mold. Lay the remaining minced meat in a slide, sprinkle with breadcrumbs. Bake mushrooms until golden brown.

Fried ears with minced mushrooms and buckwheat porridge

Prepare the ears, stuff them with minced mushrooms mixed with buckwheat porridge, which is fried with onions and mushrooms. Serve with borscht, mushroom sauce.

Prepare the dough for the ears, as for noodles. Roll out very thinly, cut into quadrangles, grease the edges with water, put 1 tsp on each piece. minced meat, blind the edges of the quadrangles, and then the ends. Fry in vegetable oil, preferably in a copper saucepan so that the oil does not burn. After frying, put the ears on paper and, when dry, lower them into borscht or soup just before eating.

Dried mushroom pilaf

10 - 12 dried porcini mushrooms, 1 tbsp. rice, 3 onions, 1 carrot, 3 tbsp. l. vegetable oil, 1.5 tbsp. broth, tomato puree, salt.

Sort the mushrooms and soak for 3 hours, then boil in the same water until tender. Remove the mushrooms from the broth, cut into large strips, fry. Fry also finely chopped onions, sauté carrots with tomato puree. Mix with mushrooms, adding a little strained mushroom broth. Put the sorted washed rice, close the lid and simmer until tender.

mash porridge

Millet and barley, (rice and wheat, corn and barley) cereals, two types of vegetables, salt.

Take a mixture of cereals (for example: millet and barley, corn or rice and wheat, corn and barley). The main thing is that one of the cereals is whole, and the other (or others) is crushed. Grate vegetables on a coarse grater, at least two types. For a glass of a mixture of cereals - a glass of vegetables.

Place a third of the vegetables on the bottom of the dish, put a layer of cereal on them, then again a layer of vegetables, and so on, to make three layers (vegetables on top). Pour everything with hot salted water so that the top layer of vegetables is covered with it. Put in the oven for 6 - 8 minutes.

Buckwheat porridge with onions

2 tbsp. buckwheat, 2 onions, 3 tbsp. vegetable oil. salt.

Sort the buckwheat, wash and dry it in a saucepan with a thick bottom, stirring constantly, salt and, when the cereal becomes dry and crumbly, pour 3 tbsp. boiling water. Cover with a lid and cook on the smallest fire, without stirring, otherwise the porridge will not be crumbly. Fry finely chopped onion in a pan and put it in the finished porridge. Give a good rest, wrapping the pan in a newspaper and putting it under the pillow.

Pea porridge with barley groats

1 tbsp peas, 1 tbsp. barley grits, 1 carrot, 2 onions. vegetable oil, salt, parsley or green onions.

Soak the peas in the evening, put them to boil in the same water. In 20 minutes. add washed barley groats. Stir often so that it does not burn, and watch that it does not run away.

When the peas become soft, mash them, add chopped onions fried in vegetable oil with coarsely grated carrots, boil for about 20 minutes. Serve sprinkled with chopped parsley or green onions. Barley groats can be replaced with "Hercules", in which case it is added already at the end of cooking, for 15 - 20 minutes. to end.

Porridge with apples

Semolina (millet, oatmeal) groats, sweet and sour apples, sugar.

Cook a thin porridge on the water (semolina, millet, oatmeal). Separately, grate a peeled apple of sweet and sour varieties. Before serving, put the pureed apple directly on a plate at the rate of one medium-sized apple for two servings. Stir before use by adding taste a little sugar. You can also grate some carrots along with the apple.

Rice cakes with mushroom sauce

1 st. rice, 4 tbsp. l. vegetable oil, 0.5 tbsp. crushed white crackers, salt.

For sauce: 3 - 4 dried mushrooms. 1 onion 1 c. l. flour, 2 tbsp. l. vegetable oil, 1 tbsp. raisins (kishmish), 0.5 tbsp. sweet almonds, lemon juice and sugar to taste.

Boil rice in salted water until soft, discard, let the water drain well, put in a saucepan, crush a little so as not to crumble, pour 1 tbsp. l. oil and let cool. From this mass, cut cutlets, roll in breadcrumbs and quickly fry on both sides.

For the sauce: cook the broth from the soaked mushrooms. Finely chopped onion fry in oil, add flour and fry. Pour, gradually stirring, a glass of mushroom broth and boil. Scald raisins and almonds several times with boiling water, let the water drain. Add lemon juice, sugar, salt to taste, raisins, chopped almonds to the sauce. Let the sauce come to a boil and pour over the patties.

Rice with prunes

0.5 st. rice, 0.5 tbsp. prunes, 1.5 tbsp. l. vegetable oil, 1.5 tbsp. l. sugar, 2 - 3 whispers of citric acid, 1 tbsp. water.

Rinse rice, dry and fry in a pan. Remove pits from prunes. Put prunes and fried rice into boiling water, add sugar, citric acid and cook at a low boil until the rice is ready.

Drizzle rice with vegetable oil when serving.

Hercules porridge fritters

Add 1 - 2 grated apples, salt and 2 tbsp to the oatmeal porridge. l. flour. To stir thoroughly. Fry pancakes in a hot frying pan in vegetable oil.

Pancakes with onions

500 g flour, 2 tbsp. water, 1 tbsp. l. sugar, 15 g yeast, onion, a pinch of salt, 0.5 tbsp. vegetable mpsl.

Knead the dough for pancakes from flour, water, yeast, salt, sugar. Let the test pass. Finely chop the onion, stew in oil, salt to taste. When the dough rises, put the stewed onion into it. Let the dough rise again for 15 minutes. Bake pancakes in the usual way.

Rice a la monastic

2 cups of rice, 4 cups of water, 2 onions, 2 tablespoons of vegetable oil, 2 carrots, 1 tablespoon of tomato paste or tomato sauce, dried celery, dill, ground black pepper, salt.

Rinse the rice thoroughly, pour boiling water over it, cook for 10 minutes, so that there is a “grain from a grain”, put it in a colander. In a deep frying pan, fry finely chopped onions in vegetable oil until golden brown, add boiled; grated carrots and tomatoes, mix. Add rice, season to taste with spicy herbs, pepper and salt. Serve hot.

Pancakes pumpkin

1 kg of peeled pumpkin, 1 cup of wheat flour, salt, sugar to taste, vegetable oil for fried, honey.

Grate the pumpkin on a fine grater, add salt and sugar, add flour, knead a homogeneous dough. Spread with a spoon on a hot frying pan in heated vegetable oil, fry on both sides. Serve with honey.

Pea kissel

1/2 cup split peas, 1 cup water, 1 tablespoon vegetable oil, 2 onions.

Dry the peas in a pan, grind in a coffee grinder. Pour the resulting pea flour into boiling salted water and, stirring constantly, cook for 15-20 minutes, then pour into oiled plates. When the jelly thickens, cut it into portions.

When serving, sprinkle the jelly with onions fried in vegetable oil.

Last update: 02/14/2015

Who said that lenten dishes are boring, monotonous, insipid and do not require culinary perseverance from the hostess? The recipes that the sisters of the Novo-Tikhvin Convent kindly shared with the readers of AiF-Ural prove the opposite. Create, experiment, please loved ones. Bon Appetit!

Tomato soup with garlic

Photo: One million menus

• 5 tomatoes
• 1 carrot
• 1 bulb
• 4 teaspoons vegetable oil
• 2 tbsp. rice spoons
• 1 liter stock or vegetable stock
• parsley
• incomplete teaspoon of sugar
• 1 garlic clove

Lightly fry finely chopped onion in oil. Add tomatoes to it and simmer in a sealed container over low heat. When the tomatoes become soft, add a little browned carrots and parsley to them, put rice, pour broth or vegetable broth. Salt, add sugar. Cook for 35 minutes until the rice is cooked through. Rub everything through a sieve, put finely chopped garlic into the soup and boil again.

Rustic sorrel soup

Photo: One million menus

• 6 potatoes
• 3 onions
• ½ cup vegetable oil
• 400 g sorrel
• 1 parsley root
• Dill
• 2 liters of water

Boil potatoes with whole peeled tubers and cool. Strain the decoction. Cut sorrel leaves, add chopped onion, parsley, vegetable oil, a little broth and simmer for 5-7 minutes.

Boiled potatoes cut into cubes, mix with sorrel, pour hot broth, bring to a boil and cook for a few more minutes. These cabbage soup is especially delicious if cooked in a cast-iron pot in the oven. Put dill greens in ready cabbage soup.

Mushroom broth with pies

Photo: mmenu.com

For the broth:

• dried mushrooms
• roots
• onion
• leek
• bunch of parsley
• Dill

For the test:

• 1 pack dry yeast
• 600 g flour
• 300 g water
• 20 g sugar
• 35 g vegetable oil
• 30 g margarine
• 10 g salt

Soak dried mushrooms in water for an hour, wash, pour over with boiling water, chop, put in a saucepan along with roots (1/2 of the total amount), onions, a bunch of parsley, leeks. Optionally, you can add a spoonful of cumin. Pour in water and boil until the roots become soft. After that, add the fried onions and the fried second part of the roots. Strain the finished broth, serve with green dill and “ears”.

Recipe for "ears": Make lean yeast dough. Prepare minced meat from those mushrooms from which the broth was cooked: finely chop, fry with onions, add salt and pepper to taste. Make small pies, bake in the oven at 150 ° C, serve with the broth.

Dumplings with mushrooms

Photo: mmenu.com

For the test:

• 2 cups of flour
• ¼ cup boiling water

For filling:

• 30 g dry porcini mushrooms
• 1 cup steep buckwheat porridge or boiled rice
• 4 tbsp. tablespoons of vegetable oil
• 1 bulb

For decoction::

• 0.5 l water
• 3 bay leaves
• 4-5 black peppercorns
• 2-3 garlic cloves
• 1 st. a spoonful of parsley

To prepare the dough, pour boiling water into sunflower oil, pour flour into 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, since this dough does not stick to the board. To prepare the filling, boil the mushrooms in water. Pour the broth into a separate bowl, and finely chop the mushrooms, fry with onion in oil, mix with porridge and knead well into a homogeneous mass. Cut the rolled dough into small squares or cut out circles with a glass, put the filling on each piece and make dumplings. Grease a baking sheet or frying pan with oil, put dumplings on it in one layer and bake in the oven over moderate heat for 15-20 minutes. Then put the dumplings in a pot, pour hot mushroom broth, salt, add spices and put in the oven for 15 minutes.

jardinière

Photo: mmenu.com

• potato
• cabbage
• beet
• carrot
• onion

You can also use cauliflower, green peas, earthen pears.

Take all products in an equal share, only potatoes and cabbage are three times more. Cut everything into small pieces, put in a pot and close the lid tightly so that the vegetables are well pressed. The dish is cooked for about 40 minutes, it is better to salt the dish after it is cooked, as well as add oil to it.

Stewed mushrooms (chanterelles, mushrooms, russula)

Boil the mushrooms in salt water, drain in a colander. Melt the butter (lean) in a saucepan, shift the mushrooms, cover with a lid and simmer over low heat until all the juice has boiled away. Then put chopped greens, stir, put in a deep dish and serve.

Peppers stuffed with vegetables

Photo: mmenu.com

• 8 pcs. sweet pepper
• 2 carrots
• 1 celery root
• 2 onions
• 200 g white cabbage
• 1 glass of tomato juice
• 3 art. tablespoons of vegetable oil
• dill or parsley
• salt to taste

For minced meat, chop peeled carrots, onions, celery root, cabbage into strips, sauté in oil, add salt, cool. Cut off the top of each pepper pod in the form of a cap, remove the stem with seeds. Then put the pods in boiling water for 1-2 minutes, put them in a colander, cool and fill with minced meat. Place stuffed pepper pods in one row, pour tomato juice with the remaining minced meat and simmer everything for 20 minutes. Serve chilled. Decorate with greenery.

Lenten cookies with marmalade

Photo: mmenu.com

• 2 cups wheat flour
• ½ glass of mineral water
• ½ cup sunflower oil
• plast marmalade or fruit jam
• powdered sugar

Pour flour into a bowl, add mineral water and sunflower oil. Knead a pretty stiff dough. Roll out the finished dough with a rolling pin into a round layer with a diameter of 25-30 cm, a thickness of 3-4 mm. The resulting circle is cut into 12 sectors. Put a piece of marmalade (jam) on the wide part of each sector and wrap the dough with a roll, starting from the wide part. Put the cookies on a baking sheet and put in an oven preheated to 200-220 ºC for 20-25 minutes. Sprinkle the finished cookies with powdered sugar.

Lenten cake

Photo: mmenu.com

• 1 cup carrot juice
• 1 cup of sugar
• 3 cups flour
• 1 teaspoon topped with soda slaked with lemon juice

Pour carrot juice into a container for making dough, add sugar and pour flour in a slide. Make a small indentation in the flour slide and pour in the baking soda slaked with lemon juice. Stir in the flour and knead the dough. Bake the cake for 20 minutes at a temperature of 150 ºС on a sheet greased with vegetable oil.

Remove the finished cake from the oven and cut across into two parts. Lubricate the lower and upper parts with jam (preferably lemon), put on top of each other and leave overnight. In the morning, grease the top of the cake and the sides with a special fruit jelly cream. Sprinkle generously with powdered sugar mixed with chopped walnuts and garnish with chopped fruit (kiwi, strawberries, canned peaches, oranges) and cranberries.

Fruit cream jelly. 1 st. Dissolve a spoonful of gelatin in 0.5 liters of lemon juice, put on the stove and bring to a boil. Remove from stove, cool to room temperature.

Oil free recipes

Salad of carrots, apples and raisins

Photo: mmenu.com

• 4 carrots
• 3 apples
• 2 tbsp. spoons of raisins
• 1 st. a spoonful of sugar
• 1 st. a spoonful of lemon juice

Sort the raisins, rinse and soak in boiled water for 25-30 minutes. Cut carrots and apples into thin strips. Combine with raisins, sugar and lemon juice, mix well.

Red beans with walnut sauce

Photo: mmenu.com

• 400 g canned red beans
• 160 g walnuts
• 100 g green cilantro, basil, parsley and mint
• 80 g green onions
• 1 garlic clove
• crushed red pepper to taste

Grind the nuts, add chopped garlic, pepper, salt, chopped cilantro, basil, parsley, mint. Pour a little liquid from the beans into this mixture, add the beans, finely chopped onion and mix. Serve to the table, garnished with sprigs of greenery and sprinkled with chopped nuts.

holodnik

Photo: mmenu.com

• 1-2 boiled beets
• 1 fresh cucumber
• 100 g green onions
• sugar
• Dill
• lemon juice or citric acid to taste
• 1 l bread kvass or beetroot broth

Dilute cold kvass or chilled broth, in which beets were boiled, with cold boiled water, add beets and cucumbers cut into thin strips, finely chopped onions, dill, salt, sugar, lemon juice and refrigerate. Serve chilled.

baked potatoes

Photo: mmenu.com

Wash the small tubers of new potatoes with a brush, put on a baking sheet and place in a heated oven. Remove from oven after 30 minutes and serve. Salt, onions or green onions, salted mushrooms, salted cucumbers can be served with potatoes.

Cranberry mousse

Photo: mmenu.com

• 1 cup cranberries
• 1 cup of sugar
• 3 art. spoons of semolina
• 3 glasses of water

Carefully knead the sorted and washed berries with a crush, put the berry mass on cheesecloth and squeeze out the juice. Put the juice in a cold place, and pour the pomace from the berries with three glasses of water and boil for 5 minutes. Strain the resulting broth and cook semolina porridge with sugar on it. Pour berry juice into the chilled porridge and beat with a mixer until fluffy and homogeneous. The mass should increase in volume by 2 times. Divide the mousse into bowls and refrigerate for 1-2 hours. Garnish with berries when serving.

Cherry compote

Photo: mmenu.com

• 500 g cherries
• 2 tbsp. spoons of sugar
• 0.5 l water

Pour sugar with water, bring the solution to a boil. Rinse the cherries, remove the seeds, put in a boiling solution, cook for 2 minutes. Then close the pot with compote with a lid. Put the compote to cool.

Sbiten

Photo: mmenu.com

• 150 g honey
• 150 g sugar
• 1 liter of water
• cinnamon
• Carnation
• ginger
• cardamom

Dissolve honey and granulated sugar in water. Boil honey-sugar water, add spices to taste and boil again over low heat for 20-30 minutes. Steep covered for 20 minutes, then strain. Ready sbiten warm up, drink hot.

Morse orange

Photo: mmenu.com

• 100 g oranges
• 120 g sugar
• 1 liter of water

Finely chop the orange peel, pour hot water and boil for 5 minutes, and then leave for 3-4 hours. After straining, add sugar to the broth. Bring to a boil and cool, pour in the squeezed orange juice and cool.

lemon mousse

Photo: mmenu.com

• 1 lemon
• 3 glasses of water
• glass of sugar
• 20 g gelatin

Remove the zest from the lemon, pour 2 cups of water, add a glass of sugar, boil, add the lemon juice. Dissolve gelatin in a glass of water; after it swells, dissolve and pour into the lemon broth. Beat the liquid with a mixer on ice until it turns white and thickens. Pour into moulds, let cool.

The first mention of monk-cooks dates back to the 10th century and refers to the Kiev-Pechersk monastery, which had its own kitchen. Only a century later, cooking in Russia emerged as a separate specialty. With the development of cultural and spiritual life, the nature of nutrition changed, but the concept of a single Russian cuisine was preserved throughout the territory of Ancient Russia.

Later, there was a division into royal, rural and monastic cuisine, the recipes of which are based on vegetables, herbs, and fruits.

What is monastery cuisine

Monastic cuisine emerged as a separate branch in the 16th century.

It was united by immutable attributes:

• Russian oven;
• kitchen utensils and utensils;
• table customs passed down from generation to generation;
• types and methods of preparing everyday and festive dishes.

Since ancient times, monasteries have been famous for miraculous and healing recipes for preparing food that can relieve bodily ailments, restore lost strength and spiritual purity. The monks kept and passed on secrets to the next generations, but today most of the culinary delights are undeservedly forgotten.

The reason was the lack of records in those distant times. The first semblance of a cookbook was written in 1547, but, unfortunately, it was only a list of dishes without a detailed description of the cooking process. Until now, scientists are struggling with mysterious names, such as "Plucked podparnaya" or "Fish tavranchuk".

The use of meat in the monasteries has always been banned, instead, the table abounded with fish dishes, which were served 3-4 times a week. On the Annunciation, fish served as the main festive dish on the table, it was baked, boiled, stewed, baked, fried on a spit, pre-soaked in kvass.

The daily menu necessarily included liquid dishes or "bread".

Under this term united:

• cabbage soup, borscht, soup;
• ear, kalya (fish soup with cucumber pickle);
• hodgepodge, stew;
• okroshka, botvinya, beetroot.

Snacks were a variety of salads from a mixture of boiled and fresh vegetables and herbs. For dessert, they ate pies and pies, gingerbread (honey bread), and kvass has always been the most popular drink. It was made from a variety of, sometimes unexpected products or their mixtures - beetroot, fruit, berry, honey, mint.

The Russian tradition has survived to this day - to bake Easter cakes for Easter, pancakes for Shrovetide, and treat yourself to sweet juicy at Christmas.

During fasting, special attention is paid to nutrition:

• one-day - every Wednesday and Friday;
• Epiphany Christmas Eve - January 18;
• Exaltation of the Cross of the Lord - September 27;
• Great Lent - 49 days, from Forgiveness Sunday to Easter.

It is at this time that mental strength is strengthened, the body is cleansed. Pregnant women, children, sick people and people doing heavy physical work can fast in a milder mode, as they need a larger source of energy for the full functioning or development of the body.

Monastic bakery of the Danilovsky Monastery

The St. Danilov Monastery began its history in 1282, when its construction began on the initiative of the son of Alexander Nevsky, Prince of Moscow Daniil Alexandrovich. By the end of the 13th century, during the campaign of the Golden Horde against Russia, the temple was devastated, and after the death of Prince Daniel, by decree of Kalita, it was relocated to the Church of the Savior on Bor. The history of the monastery alternates between periods of rapid prosperity and complete decline during the entire time of its existence. In 1929, the temple was closed after the change of state power.

In 1983, it was decided to restore the Danilovsky Monastery in connection with the approaching millennium of the celebration of Baptism in Russia. Since ancient times, the temple had its own bakery, which was famous for its magnificent breads made with a special sourdough. On the initiative of the rector of the Danilov Patriarchal Monastery, it was decided to revive the ancient traditions, and on April 10, 2009, the opening of the monastery bakery with the modern name "Danilov's Meal" took place.

Bread products are prepared according to ancient recipes on natural hop sourdough, which matures within three days. 40% of the baked assortment is bread - wheat, wheat-rye, scalded rye. The remaining 60% are confectionery products (patties, buns, cookies, gingerbread). In addition, the bakery bakes Athos breads made with a special tarragon sourdough.

The working day of bakers begins with a prayer, which is repeated during the baking process and at the end of it. It has been noticed that live sourdough reacts sensitively to the situation in the team. When everything is good, it plays, seethes, rises, and if tension or a bad mood is felt, then the leaven sours, does not rise. Therefore, the monastic pastries of the Danilov Monastery are consecrated with prayer and are prepared exclusively with a good mood, positive thoughts. It perfectly satisfies hunger and fills the body with spiritual joy, lightness and energy.

The modern Danilovskaya Trapeza produces 1,500 units of bread and 5,000 units of confectionery per day. New items often appear, for example, Barvikha bread on sprouted grain or pea flour bread.

Monastic food, the recipes of which are extremely diverse, is especially useful during fasts. She is endowed with special purity and received a blessing, which in modern language means high-quality healthy food. The undeservedly forgotten Russian Lenten cuisine will help you gain physical strength, cleanse your body, and get rid of ailments.

First course recipes

Liquid dishes are the basis of the daily menu in the monastery meal. Thanks to them, the body is saturated with essential nutrients and vitamins. In addition, they are easily digestible, do not overload the stomach.

Lean tomato soup

The dish is delicious both cold and hot.

Prepare the following:

• water for cooking cereals - 0.56 l;
• tomato juice - 0.55 l (if desired, you can use the rest of the brine instead);
• onion - 1 pc.;
• carrot - 1 pc.;
• yellow lentils - ½ tbsp. (in the modern version, rice groats are used);
• 85 g chopped celery root;
• bay leaf, vegetable oil, spices.

Cooking:

1. Rinse lentils or rice groats, boil lightly.
2. In a frying pan with heated oil, fry the grated root crop and chopped onion, simmer for 8 minutes.
3. Then add celery and simmer until it becomes translucent.
4. Put all the vegetables in a saucepan with boiled cereals, pour in brine or juice, simmer over low heat until the soup thickens.
5. Add seasonings to taste.

Rustic sorrel soup

Old country dish.

You will need:

• 2 liters of water;
• green sorrel - 400 grams;
• potatoes - 6 pieces;
• onions - 2 things;
• parsley root;
• lots of fresh greens.

Cooking:

1. Cut the skin off the potatoes, but do not cut, but boil with whole tubers.
2. Pour the broth into a separate bowl.
3. Chopped leaves of sorrel, onion, herbs, chopped parsley roots pour a glass of potato broth, simmer for 7 minutes.
4. Cut the potatoes into cubes, add to the vegetables, dilute with the remaining broth, add salt, wait until it boils and turn it off.

mushroom broth

Mushroom broth is used as a base for soups. It is saturated with protein of vegetable origin, enriches dishes with a rich taste and aroma. Prepared from fresh or dried mushrooms. The only difference in cooking is that dry mushrooms are soaked for a couple of hours before cooking, and then boiled in salted water for about an hour.

Prepare:

• 230 grams of fresh or three times less dry mushrooms;
• onion - 1 pc.;
• carrots - 1 pc.;
• 2 potatoes;
• 35 ml of sunflower oil;
• spices.

Cooking:

1. Fry chopped mushrooms for about 6 minutes in oil.
2. Immerse prepared cubes of vegetables into boiled water (1 l), send fried mushrooms there.
3. Let it boil for another 15 minutes, season with spices. Leave to infuse until cool.
4. For dried mushrooms, soak in boiling water, then pour out the liquid, rinse the mushrooms again.
5. Next, proceed according to the option with fresh mushrooms.

Beet cooler

Vitamin cold dish, which is especially in demand on hot summer days.

You will need:

• 3 medium young beets (do not cut off the upper green leaves);
• aged kvass from beets - 1.5 l;
• 3 juicy fresh cucumbers;
• 3 boiled eggs;
• dill, parsley, celery, onion;
• 230 g of curdled milk;
• spices.

Cooking:

1. Rinse the beets, cook together with the tops.
2. Pour 0.5 liters of broth into a separate bowl.
3. Finely chop all vegetables, add spices, mix.
4. Leave the broth to cool, pour in kvass and yogurt.
5. Put chopped vegetables in deep plates, pour in enough beetroot dressing to cover the mass.
6. Cut the egg into 4 pieces and add to each serving.

Rassolnik

First you need to make sure that you have all the necessary ingredients.

Prepared from the following products:

• dried or frozen mushrooms - 300 g (added for flavor, but you can do without them);
• medium pickled cucumber - 3 pcs;
• pearl barley or wheat groats - 155 g;
• a lot of greens, dill, celery;
• onions, carrots 1 pc.;
• three potatoes;
• three cloves of garlic;
• a small pod of hot pepper;
• leftover brine from canned cucumbers;
• olive oil.

Step by step recipe:

1. Boil the cereal, drain the liquid.
2. Grind the mushrooms (if dried, soak in boiling water an hour before cooking).
3. Cut greens, onions, canned cucumbers, potatoes, and grate carrots.
4. In a cauldron, heat the oil, add cucumbers, celery stalks, mushrooms in turn, simmer, stirring thoroughly.
5. Then put carrots and onions, simmer for another 15 minutes.
6. Separately, boil the diced potatoes, add to the contents of the cauldron.
7. Add cucumber brine to taste, cook for another 13 minutes.
8. Then add the finished cereal and pepper pod.
9. Season with chopped garlic, herbs, set aside for infusion.

Lenten kharcho soup

A spicy aromatic dish.

Would need:

• onion heads - 4 things;
• ripened medium tomatoes - 4 pieces;
• rice cereal - 2/3 cup;
• a couple of sprigs of mint and coriander;
• sunflower oil - 75 ml;
• garlic cloves - 4 pcs.

Cooking:

1. Sauté chopped onion in oil until color changes.
2. Mix with crushed tomatoes and simmer for another 6 minutes.
3. Add rice and water, cook for about 14 minutes.
4. At the end, season with crushed garlic mass and chopped herbs.
5. Pour into bowls, pepper.

Second course recipes

Unique recipes for hearty lenten dishes will help diversify your daily menu. Do not forget that food can bring maximum benefit if words from a prayer are heard before, during and after the culinary process.

Dumplings with mushroom filling

Make a dense dough in water with two cups of flour and salt. Take out for half an hour in a cold place, then read a prayer and you can start.

For minced meat:

• dry mushrooms - 1 tbsp.;
• vegetable oil for frying;
• a couple of onions;
• flour - 1 teaspoon;
• seasonings.

Cooking:

1. Pour boiling water into the mushrooms, let it brew for 3 hours, then boil without removing it from the water.
2. Wait for cooling, grind in a meat grinder.
3. Put the mushroom mass in a pan and fry, adding flour, onion, spices.
4. Roll out the dough, stick dumplings.
5. Put the dumplings one at a time into the boiling water, cook until they float.

jardinière

A hearty dish of vegetables baked in pots, it is a cross between a stew and a roast. It is very important to observe the indicated proportions, this allows you to feel the taste of each ingredient.

Would need:

• fresh cabbage and potatoes - 1 kg each;
• turnips, carrots, beans - 300 g each;
• onions - 2 pieces.

Step by step recipe:

1. Boil the beans until tender, cut the rest of the vegetables into cubes of the same size.
2. Combine vegetable slices with beans, mix thoroughly, arrange in pots, close tightly.
3. If desired, pour a tablespoon of sunflower oil into each serving.
4. Bake in the oven for about an hour.

Barley porridge with vegetables

Delicious dish with simple ingredients available.

Required set of products:

• pearl barley - 0.55 kg;
• sauerkraut or fresh cabbage will need 1.3 or 1 kg;
• onion - 1 pc;
• carrots - 1 pc;
• vegetable oil - 45 ml;
• green peas - 1 can (if desired, you can replace it with a glass of dry peas, previously poured with boiling water for ½ hour);
• seasonings.

Cooking:

1. Pour well-washed cereals onto the bottom of a cauldron or pan, then cabbage, sauerkraut will need to be squeezed out a little, fresh - mashed with your hands.
2. Send onions and carrots fried in oil, then soaked peas (put peas from a jar in a ready-made dish immediately before serving).
3. Season with spices, pour in two glasses of water and simmer over low heat.

Nut pilaf with dried fruits

The dish can be served as a dessert in cold and hot form.

Product set:

• 2 cups of rice cereal;
• 55 grams of light and dark raisins, dried apricots, dried plums, dried cranberries, hazelnuts, cashews;
• honey - 60 ml.

Step by step recipe:

1. Rinse dry fruits, soak in water for a few minutes.
2. Fry the nuts in a pan without oil.
3. Rinse the rice until the white bloom disappears, then put to boil in salted water until half cooked.
4. Combine nuts, dry fruits with rice cereal, splash boiling water, simmer for another 17 minutes.
5. Add honey and let stand.

Stir before serving.

Mashed potatoes with fried onions

You will need potatoes, onions, vegetable oil, herbs.

Cooking:

1. Boil 1.55 kg of peeled potatoes, drain the broth and leave in a separate bowl.
2. Fry finely chopped pieces of three onions in vegetable oil (80 ml).
3. Mash the potatoes, gradually adding the remaining broth until the mashed potatoes reach the desired consistency.
4. Mix with fried onions, salt, sprinkle with chopped herbs.

Barley porridge with stewed mushrooms

Delicious mushroom dish.

Prepare the following:

• 180 g of barley groats;
• 220 g mushrooms;
• onion - 1 pc.;
• carrots - 1 pc.;
• olive oil - 55 ml;
• spices, herbs.

Step by step recipe:

1. Rinse the cereal, drain the liquid.
2. Add 0.8 l of fresh water, wait for swelling.
3. Chop the onion, carrots and mushrooms, lightly fry, then simmer until half cooked.
4. Boil the swollen cereal for 18 minutes, and immediately add the fried vegetables, spices and simmer for another 25 minutes.
5. Remove from heat, leave to infuse for 35 minutes.

Mushroom pilaf

For this dish, you need to take only selected mushrooms.

Cooking:

1. Leave 13 pieces of dried porcini mushrooms for three hours in hot water.
2. Boil in the same water, remove with a slotted spoon and cut into strips.
3. Fry 3 finely chopped onions and carrots in 45 ml of oil.
4. Pour a little tomato juice, put the mushrooms fried separately from the vegetables, simmer for a few minutes.
5. Put the vegetable mass with mushrooms in a bowl for cooking pilaf, pour in the washed rice (230 g), pour in the broth left over from cooking the mushrooms.
6. Simmer covered over low heat until done.

Stuffed bell pepper

First you need to prepare all the necessary ingredients.

For the pepper filling you will need:

• 10 pieces of bell pepper;
• 120 g of rice;
• a couple of ripe tomatoes, a large carrot and two onions;
• 4 garlic cloves;
• seasonings.

For sauce:

• sunflower oil - 2 tbsp. spoons;
• 1 piece of bell pepper, onion, garlic clove;
• 5 tomatoes;
• sugar - a teaspoon.

Step by step recipe:

1. Wash peppers, remove seeds, pour boiling water, blanch for 5 minutes.
2. Rinse rice, pour a glass of boiling water for 10 minutes.
3. Fry onions, carrots in oil, add diced tomatoes, herbs, garlic, seasonings, mix well.
4. Having combined the vegetable mass with rice, fill the peppers with the filling, place vertically in the bowl.
5. Twist the tomatoes for the sauce in a meat grinder, add chopped and fried vegetables, garlic, boil until the excess liquid has evaporated (about ½ hour).
6. Season with sugar, salt.
7. Pour the sauce over the peppers and simmer for 35 minutes.

Vegetable cabbage rolls

Boil the cabbage head in salted water until the leaves soften.

Further preparation:

1. Remove, wait until the water drains, disassemble the leaves.
2. Boil 150 g of rice groats, combine with fried onions and carrots, salt, add garlic, spices.
3. Put the finished filling with a spoon on a cabbage leaf and wrap it inside.
4. Put the stuffed cabbage tightly in a saucepan, add tomato juice to cover the top layer, salt, simmer for about an hour.

Lenten snack options

The table during fasting can be varied with hearty snacks and salads.

Vegetable salad

Dressed to taste with vegetable oil.

Rinse and boil medium-sized root vegetables:

• 4 potatoes;
• 2 carrots;
• 1 beet.

Let cool, remove skin, cut into cubes.

Add similarly chopped two medium pickled cucumbers, a small bowl of sauerkraut, onions.

Beans in walnut sauce

Pour 330 g of beans with water overnight.

In the morning, drain the liquid, add 4 cups of fresh water, boil.

The sauce consists of 2/3 cup of shelled walnuts, three crushed garlic cloves. All this is slightly ceiling.

Stir chopped parsley, dill, green onions into the nut mass along with the juice of half a lemon, spices, dilute with vegetable oil (45 ml).

Put the finished beans on a dish, put the peanut sauce on top.

Hoof with onions and mushrooms

0.3 kg of raw potatoes, grated, combined with 20 g of flour, soda, salt.

Further preparation:

1. Knead the dough, roll out a long tourniquet, which is cut into sticks of 2-3 cm.
2. Place the sticks on a baking sheet and bake in the oven until golden brown.
3. Boil whole mushrooms (do not pour out the water), remove with a slotted spoon, chop, fry in olive oil with onions.
4. In the remaining mushroom broth, immerse the finished “hooves” for 10 minutes, catch with a slotted spoon, let the water drain.
5. Serve on a plate with fried mushrooms.

Stewed cabbage

Decorate the finished dish with chopped herbs.

Step by step recipe:

1. Chop a large cabbage head, immerse in heated sunflower oil.
2. Pour water to close the cabbage, add salt, simmer under the lid for 20 minutes.
3. After that, remove the lid and continue the process until the liquid has evaporated.
4. Over high heat, bring the cabbage to transparency, squeeze the garlic.
5. Decorate the finished dish with chopped herbs.

Potato patties with mushrooms

From 1.55 kg of boiled potatoes, prepare mashed potatoes, make a viscous dough, gradually adding flour.

Further preparation:

1. For the filling, chop boiled mushrooms, overcook with onions.
2. Separate a small ball from the dough with wet hands, form a cake, put the minced mushroom in the center.
3. Pinch carefully around the edge.
4. Fry the resulting pies in oil on both sides until golden brown.

potato meatballs

1 kg of boiled potatoes mash into puree.

1. Grind a glass of walnut kernels along with three cloves of garlic, plenty of fresh cilantro and dill.
2. Squeeze the ground mass into a separate bowl, combine the remains with finely chopped onions, a spoonful of water, wine vinegar (30 ml), crushed saffron.
3. Combine with mashed potatoes, form meatballs, make a small indentation in each of which and fill it with squeezed juice.

Boil a glass of rice in salted water, drain off excess liquid.

Step by step recipe:

1. Pour a little olive oil into the rice porridge, cool.
2. From the resulting mass stick cutlets.
3. Breaded in breadcrumbs, fry on both sides.
4. You can serve with any sauce (garlic, tomato, mushroom, sour cream).

Buckwheat cutlets

Boil a glass of buckwheat and separately - 5 potatoes "in uniform".

Further preparation:

1. Cool potatoes, peel.
2. Twist buckwheat with potatoes in a meat grinder, salt, sprinkle with ground breadcrumbs and coriander.
3. Make cutlets, roll in breadcrumbs, fry on both sides.

stuffed tomatoes

Take 5 large ripe tomatoes, cut off the top, remove the core with a spoon.

1. Boil 200 g of rice groats in salted water.
2. Chop the peeled tomato pulp, fry and combine with rice porridge.
3. Stuff the tomatoes with the rice mixture and bake in the oven for 15 minutes.

beet caviar

Peel three medium boiled beets, chop into small cubes.

Step by step recipe:

1. Fry the onion until golden brown, combine with beets.
2. Add ½ tablespoon of table vinegar, a couple of tablespoons of sugar, seasonings, fresh herbs to vegetables, stir.
3. Spread lettuce leaves on a dish, put beet caviar on them in the form of a slide.

Consume chilled.

Preparing monastic desserts

On the days of fasting, you can pamper your stomach with monastic sweet dishes, without fear of gaining extra pounds. Desserts are low in calories and rich in vitamins and minerals.

marmalade cookies

Knead a stiff dough from an equal amount of mineral water and oil (½ cup each).

Cooking:

1. Roll out a circle with a diameter of 30 cm and a thickness of 4 cm.
2. Divide the circle into 12 equal sectors.
3. Put marmalade on the wide edge of the dough, wrap it with a roll.
4. Put the cookies on a baking sheet, bake for 20 minutes at a temperature of 200 ° C.
5. Sprinkle the finished cookies with powdered sugar.

Cranberry mousse

Crush a glass of fresh cranberries, squeeze the juice with gauze.

Step by step mousse recipe:

1. Put the remaining cake in a saucepan, pour 0.5 liters of cold water, boil for 5 minutes.
2. Strain the decoction again and discard the pulp.
3. Bring to a boil, add half a glass of sugar.
4. After the disappearance of sugar grains, pour 3 tablespoons of semolina in a thin stream, stirring constantly.
5. Remove from fire, cool.
6. Beat the cooled mass with a mixer until whitening.
7. Add cranberry juice.
8. Beat for 3 more minutes.
9. Pour into glasses.

Hercules porridge fritters

Pour 110 g of oatmeal with a glass of boiling water overnight.

Cooking:

1. In the morning, soak 45 grams of raisins for ½ hour.
2. Pour into a container 3 tbsp. tablespoons of flour, a pinch of soda and salt, a spoonful of vegetable oil.
3. Add swollen raisins and cereal.
4. Leave the dough to infuse until bubbles form.
5. Using a spoon, spread in hot oil, fry on both sides.

Barley porridge with poppy

From 270 g of washed barley groats, cook porridge over medium heat.

1. Steam 40 g of dry poppy, twice pouring boiling water for 5 minutes.
2. Mix poppy seeds with barley porridge, adding a large spoonful of honey.
3. Leave to insist.

pumpkin fritters

Grate 400 grams of pumpkin pulp, add 3 tbsp. spoons of sugar, leave the mixture in a bowl until the pumpkin starts juice.

Cooking:

1. Combine with a bag of vanillin, soda on the tip of a knife, slaked with lemon juice.
2. Gradually add flour to the pumpkin mass until the dough acquires the consistency of thick sour cream.
3. Using a spoon, spread the dough into the heated oil, fry on each side.

carrot cake

Delicious treats made from the simplest ingredients available.

Prepare food:

• a full glass of grated carrots;
• sugar - 4 tbsp. spoons;
• flour - 6 spoons with a slide;
• olive oil - 100 ml;
• soda and salt - a pinch each;
• apple cider vinegar - a teaspoon;
• apple jam;
• a little nuts, cinnamon, powdered sugar.

Step by step recipe:

1. Combine carrots with sugar, salt, butter.
2. Pour flour, cinnamon, soda, slaked with vinegar.
3. Beat the dough until fluffy, put in a baking dish without crushing.
4. Bake in the oven for 25 minutes, do not dry out.
5. Cut the finished cake in half, soak with jam, sprinkle with powdered sugar on top.

Lenten manti with pumpkin

Prepare the dough from 3 cups of flour, a glass of water, 2 tablespoons of vegetable oil, salt, soda on the tip of a knife.

1. For the filling, cut into small cubes 600 g of pumpkin pulp and 400 g of onion, salt and pepper.
2. Roll out the dough into flat cakes with a diameter of 10 cm and a thickness of 2 mm.
3. Put minced meat in the center of each circle, pinch the edges, form manti.
4. Steam for 40 minutes.

Vareniki with cherries

Prepare lean dough, as in the Manty with Pumpkin recipe, only add a little sugar to it.

For the filling you will need ½ kilogram of pitted cherries and sugar.

Cooking:

1. Roll out the dough into circles with a diameter of 8 cm.
2. Put a teaspoon of berries and sugar in each, pinch the edges, giving the shape of a dumpling.
3. Boil water, put dumplings, stir with a slotted spoon.
4. Once they float, cook for another 3 minutes.

Recipes for monastery drinks

Of course, no meal is complete without drinks. Since ancient times, monastic drinking served to quench thirst, restore strength and enrich the body with nutrients and vitamins.

Cherry compote

Rinse 0.5 kg of cherries, pour 2 liters of water, add half a glass of sugar, bring to a boil.

Leave to cool, then add the juice of half a lemon or throw a lemon wedge into the compote.

Honey sbiten

Pour one and a half liters of water into the pan, add a glass of honey, a cinnamon stick, a piece of fresh ginger, 3 buds of dry cloves.

Bring to a boil, cook for 15 minutes, skimming off the foam.

Let it brew for half an hour, strain, serve hot.

orange juice

Squeeze juice from one large orange.

Boil a liter of water with 80 g of sugar and orange zest.

Cool, strain, pour in orange juice.

Dried fruits compote

Rinse 300 g of dried fruits, pour over with boiling water.

Boil 2 liters of water, add 0.5 cups of sugar, dried fruits, cinnamon stick, zest of one lemon (only the yellow part, the white will add bitterness to the drink).

Let it brew for a couple of hours, squeeze the juice of one lemon.

Video

In this video - a detailed recipe for carrot and beet cutlets.

It so happened that in Russia it was the monasteries that turned out to be the keepers of not only spiritual culture, but also interesting recipes of national cuisine. How to cook the progenitor of hodgepodge and pickle, what is hidden behind the "jelly banks" and what delicious radish dishes the chef of the Metropolitan Hilarion Church is capable of - in the RIA Novosti material.

kisselnye shores

“The monastery meal has always been considered the standard of tasty, high-quality and at the same time simple food,” says the chef of the Vysoko-Petrovsky Monastery, Tatyana Tyshkevich. “Cookbooks and cookbooks appeared in Russia only in the 18th century. This can be learned only from monastic sources - "byikhodniks" and Kelar books.

True, the monks did not eat meat. But in those days, fish was a more affordable and common source of protein for the majority of the Russian population.

Foreign travelers in the 15th-16th centuries noted that the Russians ate "more fish than meat and garden greens, that they preferred salted and smoked meat to fresh, as well as almost half-cooked skillfully cooked meat, that they respected cold dishes more than others and that they seasoned all their dishes excessively. garlic and onion or salt, pepper and vinegar."

In the refectory of the Vysoko-Petrovsky Monastery, Tatyana not only cooks for the brethren and pilgrims, but also deals with old Russian recipes. “We have restored the recipe for Moscow kalach and Moscow bagel, bake sourdough sourdough rye bread, and much more,” she says.

Among the ancient dishes of the 15th-16th centuries is "fish kalya", the progenitor of the well-known combined hodgepodge and pickle.

She needs fish (halibut, chum salmon or any other), pickled barrel cucumbers, onions, turnips, salt, ground black pepper and dill. “Sweat the cucumbers, turnips and onions until tender in the oven, boil the fish, put the stewed vegetables in the fish broth, and sprinkle the pieces of the finished fish with dill. You can serve it in a pot,” explains Tatyana.

And here is another very popular once in Russia dish - oatmeal jelly with cranberry sauce. “It’s about him in Russian fairy tales that they say “jelly banks,” the monastery cook notes. Oatmeal is fermented overnight with rye sourdough, rubbed through a sieve in the morning, honey or sugar, salt are added and boiled until thick. They eat such jelly cold with cranberry sauce on honey.

Monastery gingerbread

What to feed guests

The chef of the refectory at the temple in honor of the icon of the Mother of God "Joy of All Who Sorrow" on Bolshaya Ordynka, Oleg Brizhinyuk, has to take into account not only the Lenten menu for the rector, Metropolitan Hilarion of Volokolamsk, but also the tastes of his foreign guests. Therefore, both national Slavic and modern European dishes are prepared in the kitchen.

"Somehow during Lent, I decided to make a radish steak. I bought a white radish, cut it into rings, boiled for about forty minutes, held it a little in soy sauce with pepper, with spices and browned it on the grill so that stripes from frying appeared. Everyone thought it was sea ​​scallops, and that's a radish!" - says Oleg.

He says that when he worked in a restaurant, it was easier - there was a menu approved for six months. And here you have to have time to navigate and compose something all the time. "I literally dissolve in the work. I like the way Jamie Oliver, Gennaro Contaldo cook - simple and clear. I copied some things from them," the chef admits.

Meat, fish and greens he buys in the market, something on the little things - in the store.

“Recently, a European delegation came to us, and I was asked to demonstrate Russian cuisine. I made cabbage rolls, Russian salad and borscht. Everyone liked it,” he adds.

fennel salad

One of Oleg's latest discoveries is a salad of fennel and Italian burrata cheese: "The taste is unusual, and it looks good. The combination is awesome." And all you need to do is finely chop the fennel, lemon zest, pour over lemon juice and olive oil, salt, pepper and leave for ten minutes. Then top with cheese, cherry tomato halves and sprinkle with mint leaves. You can add a little more sugar.

A few years ago, Oleg worked as a cook's assistant at the Donskoy Monastery. One of the most favorite dishes in the monastery was cutlets from two or three varieties of fish. "Let's say we take salmon and cod, or salmon and pike perch, or tuna and salmon - the combination should be dry-fat. Chop into small cubes, finely chop the onion, salt, pepper, add a little starch and flour, mix, sculpt small round cutlets and It remains to “finish” for about ten minutes in the oven, ”the master of the monastery kitchen shares the recipe.

He serves this dish with a green sauce: basil, parsley, garlic, olive oil, a little citric acid, salt, pepper grind with a blender. (“The sauce turns out to be just a bomb! It can also be added to salads,” Oleg clarifies.) And he recommends broccoli as a side dish (boil, and then “press” on the grill, “so that there is a crust”). Or other fried vegetables: tomatoes, bell peppers, zucchini ("this goes well with meat").

Fish cutlets according to the recipe of the Donskoy Monastery

“I remember that during the days of Lent, Patriarch Kirill came to the Donskoy Monastery, and we baked beets: cut them into slices, sprinkled with dry basil and decorated with basil, it turned out delicious,” he recalls.

"Or bake eggplant, bell pepper in the oven, and then add raw tomato, onion, greens, salt, pepper, garlic to taste on top. You can cook without oil. Scald the tomato, remove the skin, chop finely. It turns out caviar - spread on bread "Oleg continues.

“And broccoli with spinach in coconut milk works well. It’s lean, so it helps out well - you’re full. It’s sweet, but it sounds normal in soup. You can add a little lemon,” he goes on to the first courses. And he recommends the Belarusian soup "holodnik" for the summer. “Beets are boiled, water is boiled separately, then cooled, then grated beets, diced cucumber, a lot of greens are added to it - onions and dill, grated boiled eggs and kefir - if one percent, in a ratio of one to one with water. Well, more salt and a little sugar, a little lemon or a couple of drops of table vinegar. The soup should be sweet and sour," explains Oleg.

And yet, in the end, he remembers the modest. Meat, according to him, such as beef or veal tenderloin, should not be fried for a long time - two minutes on each side and on the sides. “I cut it into plump medallions, salted it, pepper it, fry it - you don’t need to put a lot of pieces, the meat gives juice and starts to cook, then it’s in foil, and the meat still comes out. Opened it - the juice came out. The veal is tender, soft, cooks quickly, "says monastery chef.

Cooking secrets

Another Oleg, Olkhov, chef of the Danilov Monastery and brand chef of the Revival of Traditions center, hosts the Monastic Kitchen program on the Spas TV channel. He is sure that the culture of the Russian meal to this day is inextricably linked with the monasteries.

At the age of 14, Oleg came to the restaurant as a cook's apprentice, now he is 42. "I never stop learning from my colleagues, but I do not consider it shameful to use the experience of non-professionals. Often, you can learn some trick from someone's grandmother, an interesting dish, which is no longer who doesn't," says the chef.

"The profession of a chef, on the one hand, is very creative, but on the other hand, it is full of daily routine. Creativity is the creation of new dishes, their development, testing and assembly. with the staff. Often the routine takes up most of the working time, and there is no longer enough strength for creativity. In addition, the profession is not an easy one - the chef has an irregular working day, sometimes you have to spend the night at work, "says Oleg.

Among his specialties are lentil cutlets and pumpkin in honey filling.

Lentil cutlets

It is necessary to cook lentils, add chopped garlic, salt, pepper, mix, let cool, then add onion sautéed in vegetable oil. Make cutlets out of this stuffing, roll in flour and fry on both sides in vegetable oil. And the pumpkin, peeled and diced, is poured with honey, diluted with water and the juice of one lemon, cranberries are added and put in the refrigerator - after 24 hours, the pumpkin dessert with honey and cranberries is ready. Can be stored in the refrigerator for up to two weeks.

"Monastic cuisine is very useful, we can say that it is diet food: fish, seafood (easily digestible protein, polyunsaturated amino acids), cereals, grains and cereals, legumes, herbs, vegetables, berries, mushrooms (vitamins, vegetable protein, fiber, minerals , carbohydrates). Products of lactic acid fermentation - kvass, pickled berries, apples, turnips, sauerkraut - have a beneficial effect on digestion. Rye and rye-wheat sourdough bread, which is baked in the monastery bakery, is also very useful. In general, this is a balanced and tasty meal ", - sums up the chef of the Danilov monastery.

Pumpkin in honey sauce

SALADS

Salad of cabbage, carrots, apples and sweet peppers

The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g 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.

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.

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.

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 cooked. 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.

Lean pea soup

In the evening, pour cold water over the peas and leave to swell and cook the noodles.

For noodles, half a glass of flour should be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Thinly rolled and dried dough cut into strips, dry in the oven.

Boil the swollen peas, without draining the water, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.

Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, onion frying oil - 10 g, parsley, salt, pepper to taste.

Russian lean soup

Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth, and cook until tender. In summer, you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.

Sprinkle with parsley or dill when serving. Potatoes, cabbage - 100 g each, onions - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are 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.

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.

Stewed 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.

Potato cutlets with prunes

Mash 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.

Let stand for about twenty minutes so that the flour swells, at this time prepare the prunes - peel it from the stones, pour boiling water over it.

Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets, pinching the dough in the form of pies, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.

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.

Rice with vegetables

Heat oil in a frying pan, fry onions, carrots, sweet peppers 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.

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.

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 onions.

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.

PIES

Lean dough for pies

Knead a dough of half a kilogram of flour, two glasses of water and 25-30 g of yeast.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour to it and beat the dough until it stops sticking to your hands.

Then put the dough in the same pan where the dough was prepared and let it rise again.

After that, the dough is ready for further work.

Buckwheat porridge shangi

Roll out cakes from lean dough, put buckwheat porridge cooked with onions and mushrooms in the middle of each, bend the edges of the cake.

After laying the finished shangi on a greased form, bake them in the oven.

The same shangi can be prepared stuffed with fried onions, potatoes, crushed garlic and fried onions.

Buckwheat pancakes

Pour three cups of buckwheat flour in the evening with three cups of boiling water, stir well and leave for an hour. If you do not have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.

When the dough has cooled, dilute it with a glass of boiling water. When the dough becomes slightly warm, add 25 g of yeast dissolved in half a glass of water.

In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the density of sour cream, put it in a warm place and bake in a pan when the dough rises again.

These pancakes are especially good with onion fritters.

Pancakes with spices (with mushrooms, onions)

Prepare a dough of 300 g of flour, a glass of water, 20 g of yeast and put it in a warm place.

When the dough comes up, pour another glass of warm water, two tablespoons of vegetable oil, salt, sugar, the rest of the flour into it and mix everything thoroughly.

Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings. After spreading the pastries in a pan, fill them with dough, fry like ordinary pancakes.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a 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.

Using the materials "Orthodox cuisine recipes". - St. Petersburg: "Svetoslov" - 1997