Monastery kitchen. Monastic Lenten Recipes

The biography of Maxim Syrnikov, a culinary blogger and expert in Russian traditional cuisine, is filled with curious events throughout his life. The brand chef has written several books about cooking primordially Russian, but long-forgotten national dishes. How the future culinary specialist found his calling, what time he cooked his first dish, read in the article.

Biography

The date of birth of the future lover and admirer of Russian cuisine is hot July 28, 1965. The Syrnikov family lived in their mother's house in the Ostashkovsky district of the Tver region. Childhood was normal, the boy did not show any special inclinations. Having learned to read, he quickly mastered the family library, which consisted of Russian classics and cookbooks. Mother's desktop books by Alexandrova-Ignatieva, Pokhlebkin and Elena Molokhovets awakened in childhood the first interest in cooking.

To the question: where did the craving for cooking come from? Maxim answers with a joke, he always liked to eat. How old was the chef when the first dish was prepared and what was it? The boy read an interesting, and most importantly, as it seemed to him a very simple recipe for gingerbread, he decided to surprise the household. At that time, he was only 7 years old.

Naturally, the surprise was a success - a burnt pan and a kitchen splattered with dough, but, as he recalls today, the gingerbread was still a success, and this saved the unfortunate culinary specialist from a beating. By the age of 11, the young cook had already re-read almost all the cookbooks from the home library and “fell ill” with Russian cuisine. What can I say, at the age of 15 he had his own collection of spices!

After leaving school, Maxim enters the Leningrad Institute of Culture and graduates with honors. Naturally, I had, like everyone else, to serve in the Soviet Army, it was a fleet. In the dashing 90s, everyone had a very hard time in order to earn at least some penny. Syrnikov even worked as a meat cutter for some time. Then friends invited me to their business, the first movement began to make and deliver hot pizza. As Maxim admits today, this, of course, was not at all what he dreamed of, but he had to start somewhere. Pizza according to Syrnikov's recipe was in good demand.

It was during this period that the young culinary specialist feels his calling and goes to the farthest corners of the country to get forgotten preserved national recipes. Russian cuisine for Maxim becomes not just a hobby, but also a significant part of his future life, gradually turning into a way of life.

For 20 years he has been collecting, summarizing and improving authentic recipes for long-forgotten traditional Russian dishes. In what corners of the Russian provinces he did not visit, with old women and grandmothers, he went around thousands of libraries and antique shops in search of old cookbooks. He did not bypass foreign countries, traveled to many countries of the world, studying the culture and cuisine of local residents, visited the most distant villages.

Mom thought that these were just children's hobbies, none of the parents until today fully realized that Maxim was busy with a serious male business. The work of his life every year more and more developed and gained popularity. However, it was not so easy to conquer your niche and become a sought-after chef. Firm confidence in the right choice, great determination helped the guy to make good money in the future.

Many Internet users often ask the same question: what is the real name of Maxim? The cook answers everyone that Syrnikov is the real native Russian surname. He can talk for hours about her origin, he just knows his ancestors wonderfully. Where does the Syrnikov family live today? At the moment they live in St. Petersburg, although they really want to leave for a cozy home of their own in Ostashkovo.

Creative activity - hobbies

An enterprising chef with the spread of Internet resources does not miss the chance to become famous. In the early 2000s, he launched his own blog, where he posts unique recipes for Russian dishes, telling the story of their creation. Each dish is accompanied by step-by-step, and most importantly, easy-to-understand cooking instructions. For a short period, Syrnikov's blog is gaining popularity and significant weight among users. Widespread popularity in the network brings its first fruits!

"Aquarium" is the first decent restaurant in St. Petersburg, where Syrnikov is invited to work out the menu. Then he is invited to create the menu of the Malachite restaurant in Izhevsk, the next was Rus Velikaya in Yekaterinburg, then a chain of restaurants in Chelyabinsk, Voronezh, Vladimir and Moscow.

In the usual sense, a permanent place of work is out of the question. The more popular, the more often Maxim Syrnikov is invited to new establishments that open to consult and work out a special menu. Working in several restaurants as a brand chef, and establishments from different cities, he often has to travel a lot throughout Russia.

Of the permanent places of work, the restaurant and gastronomic network "Dobryanka" in Novosibirsk can be noted. Approximately once every 10 days you have to fly to Siberia to control the preparation of dishes according to the old recipes and make innovations. The restaurant and gastronomic business in Siberia developed quite powerfully, which gave considerable prospects for development. The next stage is the opening of the Dobryanka network in such cities as Krasnoyarsk, Tomsk, Omsk, the cook does not forget Tver for his native place.

Maxim Syrnikov has become famous not only as a cook, he is also the author of unique cookbooks. His books: "Real Russian Food", "Russian Baking" and "Cooking Russian Every Day" include amazing recipes that are unlikely to be found anywhere today. Maxim does not forget about Internet resources, because at first it was with their help that fame came. So on YouTube, the chef has his own website, on which Maxim posts master classes for his subscribers.

As an ardent popularizer of national cuisine, he is the host of the Monastic Kitchen program on the Spas channel. His Lenten recipes bring joy to all true believers who observe strict fasting. The cook proves more than once that if you approach wisely, then even fasting can be spent in joy. Videos with step-by-step cooking instructions are in very high demand among netizens. He writes reviews and thanks. Pies, pancakes and mannik with apples prepared according to the recipe of Maxim Syrnikov become a frequent guest on the tables.

From passionate hobbies notes fishing. An excellent fisherman, he likes to sit on the shore with a fishing rod, then bake and smoke the catch with his own hands. Gastronomic love for fish was instilled from childhood by my parents, when they lived at the source of the Volga. This is a separate milestone in history. I would like to note that Maxim Syrnikov is one of the organizers of the popular culinary gastrofestival Seligersky Rybnik.

The program includes professional master classes of famous chefs cooking fish according to an old recipe. The festival was turned into a luxurious holiday with performances by folklore groups and Russian folk festivals.

Private life

The personal life of the popular chef and culinary specialist Maxim Syrnikov is a closed topic for the public. He does not give complete information in any of his interviews, only general information. Marital status: Married. The wife fully shares her husband's life hobbies, but does not rush into his business. There are children: a daughter and a son.

Maxim Syrnikov with his son

Daughter turns 29 this year, and son 13. That's all we know today. Family, wife, daughter and son, their photos do not appear on any Instagram or Facebook page, although Maxim is a very active user of social networks.

Maxim Syrnikov today

In February 2019, interesting information appeared on the network that the famous swindler from Russian cuisine finally got around to it. In court, the cook Maxim Syrnikov was recognized as a liar and slanderer. Many fans wondered what kind of sins the popular chef was fined for.

Olga and Pavel Syutkin, historians with education, discovered historical fraud and lies in the published materials of Syrnikov. They could not pass by such impudent lies, expressing their opinion about the works of the "great connoisseur of Russian cuisine." To which they received an unexpectedly quick response.

On his Facebook page, the enterprising touring chef published accusations against the Syutkins that they were simply “enemies of traditional Russian cuisine”, and then indecent insults were poured at them. Syrnikov even suggested that "this scum, Pavel Syutkin, considers him a direct competitor and is even going to kill him."

The Syutkins decided to deal with Syrnikov in a gentlemanly way, that is, by legal methods, and filed a lawsuit in court. In March 2019, the St. Petersburg court issued a final ruling, according to which the cook was recognized as a liar and slanderer. The final touch, the court imposed a fine of 200 thousand rubles on the "hero of Russian cuisine". It is not known how such an incident will affect the further professional career of a famous brand chef.

The biography of Maxim Syrnikov, a connoisseur of native Russian cuisine, will be replenished more than once with interesting facts and unique recipes. Today, a famous culinary specialist is invited to various TV channels to participate in popular projects, these are Rules of Life on the Kultura TV channel and Taste on OTV.

“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 onion 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 become 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 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.

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.

***

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

***

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, sprinkling fried onion rings on top. Pea porridge can be cooled in the form, then cut into pieces and served as a cold appetizer.

Spaso-Preobrazhensky Solovetsky Stauropegial Monastery

Lentils with beets

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

Wash the lentils, 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 pan. 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

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

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

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

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

Lean baked cold fish with decoration with lean mayonnaise and chopped vegetables.

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

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

Representation of the ceremonial monastic dinner of the middle of the 19th century. allows you to compile a list of dishes that were served at the table on November 27, 1850, the day of the celebration of the memory of the founder of the monastery.

“Register of food on the feast of St. James 1850 November 27th
For an appetizer at the top
1. 3 kulebyaki with minced meat
2. 2 pike steamed on two dishes
3. Jellied perches with minced meat on two dishes
4. Boiled carp on two dishes
5. Fried bream on two dishes
In the fraternal meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinya with salted fish
5. Shchi with fried fish
6. Ear from carp and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Dry bread with jam
10. Kanpot from apples
Snack for the white clergy
1. Caviar and white bread on 17 courses
2. Cold head with horseradish and cucumbers on 17 dishes”

Serving examples:

Lenten monastic table setting for dinner.
Tomato slices with lean soy cheese, lean fish sausage slices, fish and vegetable snacks, hot lenten portioned dishes, various monastic drinks (kvass, fruit drink, fresh juices, mineral water), fruit plate, savory and sweet monastic pastries.

Monastic culinary recipes
St. Danilov Stauropegial Monastery
What is the fundamental difference in nutrition between laymen and monks - the former simply love to eat deliciously, the latter do the same, but with a deep charitable meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is not easily understood by ordinary lay people.

Blaming the contemporary atheistic Russian intelligentsia, Fr. Pavel Florensky said this about her attitude to food:
“The intellectual does not know how to eat, let alone taste, he does not even know what it means to “taste”, what sacred food means: they don’t “taste” the gift of God, they don’t even eat food, but they “burrow” chemicals.

It is likely that many do not clearly understand the importance of food in the life of a Christian.

A modest monastic lunch:

Cold snacks:
- figured vegetable cutting,
- painted stuffed pike perch
- tender salmon of own special salting
Snack hot:
- julienne of fresh forest mushrooms baked with bechamel sauce
Salad:
- vegetable with shrimps "Sea freshness"
First course:
- fish hodgepodge "monastic"
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruits.
The drinks:
- branded monastic sea
- kvass
And, of course, for dinner are served:
- freshly baked bread, honey cakes, various savory and sweet pastries to choose from.

Serving examples:

Monastic lenten snacks for the common monastic table.

Semuzhka own special monastic ambassador.
For squeezing lemon juice, monastic cooks recommend wrapping it with gauze to prevent lemon seeds from getting in.

Lenten fish hodgepodge with salmon.

Lenten fish hodgepodge of sturgeon with pie stuffed with burbot liver.

Steam salmon with lean mayonnaise tinted with saffron.

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

Fruity bouquet for a common monastic table.

Monastic lean chocolate-nut log.
Chocolate-nut masses of three colors (from dark chocolate, white chocolate and milk chocolate) are prepared as indicated in the previous recipe "Monastic Lenten Candy Truffles". Then they are poured in layers into a mold, previously neatly covered with plastic wrap.
The widespread use of various nuts and chocolate in the monastic diet makes it possible to make monastic food tasty and quite complete.

Monastic fasting sweets-truffles.
Ingredients: 100 g of dark dark chocolate, 1 teaspoon of olive oil (on days when oil is prohibited, do not add olive oil, but the sweets will turn out to be somewhat harder), 100 g of peeled nuts, 1 teaspoon of good cognac or rum, a little grated nutmeg.
Peel the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring, in a water bath to 40 gr. C, add crushed nuts, grated nutmeg and cognac, stir; take the warm mass with a teaspoon and spread it on a plate with cocoa powder (to taste, powdered sugar can be added to cocoa powder) and, rolling in cocoa powder, form balls the size of a walnut.

Recall that in monasteries they do not eat meat very often, in some they do not eat it at all. Therefore, the "spell" "Crucian, crucian, turn into a pig" does not work.

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

breakfast menu of His Holiness Patriarch Kirill of Moscow and All Russia on one of the days of April 2011.
Menus of patriarchal nutrition are carefully developed and balanced by nutritionists to maintain proper energy in the patriarch, which is necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all raw materials and ready-made dishes undergo the same check as in the Kremlin kitchen. All the dishes on the patriarchal table are the fruit of a long analysis, discussions and endless tastings of the highest class chefs, sanitary doctors and nutritionists.
For Patriarch Kirill's indispensable faith in God's mercy and protection is a high spiritual matter, and the work of the patriarchal guard from the FSO and the corresponding doctors and laboratories is a daily earthly matter.

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

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

Hot snack:
Fried grouse.
Duck liver with rhubarb sauce with fresh berries.

Hot fish dishes:
Rainbow trout poached in champagne.

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

Sweet foods:
Cake with white chocolate.
Fresh fruits with strawberry galantine.
Baskets with fresh berries in champagne jelly.

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

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

Serving examples:

Layered lenten salad according to the monastery recipe.
Lay the salad in layers, each layer under lean mayonnaise, salt to taste.
1st layer - canned crab meat, finely chopped (or crab sticks),
2nd layer - boiled rice,
3rd layer - boiled or canned squid, finely chopped,
4th layer - Beijing cabbage, finely chopped,
5th layer - steamed stellate sturgeon, finely chopped,
b-th layer - boiled rice.
Decorate with lean mayonnaise, caviar, green leaf and serve to the monk's table.

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

Lenten portioned dish of lobster boiled in vegetable kurt-broth (dip a live lobster upside down in boiling kurt-broth of carrots, onions, herbs, salt and spices, lobster boil time is 40 minutes, then let it brew for 10 minutes under the lid) with a side dish of boiled rice, tinted with saffron, and vegetables with a lean flour sauce from sturgeon broth, served separately in a cup, with the addition of onion, mashed through a sieve, simmered until transparent (avoid browning) and spices; garnish with a slice of lemon.

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