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 covered in 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 right choice, huge 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 Russian dishes, telling the story of 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 which 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 promoter national cuisine is the host of the Monastic Kitchen program on the Spas channel. His meatless 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 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 poured out 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 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.

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

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, we bake custard Rye bread on sourdough 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, onion, turnip, 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 is about him in Russian fairy tales that they say “jelly banks,” the monastery cook notes. Oatmeal is fermented overnight rye sourdough, wipe it through a sieve in the morning, add honey or sugar, salt and boil until thick. Such jelly is eaten 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 it for about forty minutes, held it for a while 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 my 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

Oleg's latest discoveries are fennel salad and Italian cheese burrata: "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-fatty. We chop small cubes, finely chop the onion, salt, pepper, add a little starch and flour, mix, make small round cutlets and fry. It remains to “finish off” about ten minutes in the oven, ”the master of the monastery kitchen shares the recipe.

He serves this dish 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 pepper, zucchini ("this goes well with meat").

Fish cutlets according to the recipe of the Donskoy Monastery

“I remember that during the days of Great 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 eggplants, bell peppers in the oven, and then add raw tomato, onion, herbs, salt, pepper, garlic to taste. Can be cooked without oil. And scald the tomato, remove the skin, chop finely. It turns out caviar - spread on bread, "continues Oleg.

"And broccoli with spinach on coconut milk doing well. It is lean, so it helps out well - you eat up. Sweet, but ok 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. dill, grated boiled eggs and kefir - if one percent, in a one-to-one ratio with water. Well, more salt and a little sugar, a little lemon or a couple of drops. table vinegar. 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 boil, then it’s in foil, and the meat still comes. Opened it - the juice came out. The veal is tender, soft, cooks quickly," says monastery cook.

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 chef's apprentice, now he is 42. "I do not stop learning from colleagues, but I do not consider it shameful to use the experience of non-professionals. interesting dish, which no one else has," 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 sauce.

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, you 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, soaked 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 Danilovskaya Convent.

Pumpkin in honey sauce

“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 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 green cilantro and dill, crushed saffron, capsicum, salt to taste.

boil potatoes in the usual way and knead 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 dough-like mass, roll meatballs with a size of 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 of 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 into boiling water oat flakes, sugar, salt to taste, peeled nuts. Cook for 15 minutes, stirring.

SECOND DISHES PREPARED WITH VEGETABLE OIL

Mashed potatoes with onion

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 spread potato mass in a frying pan with hot vegetable oil and fry on both sides until crispy. 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).

V ready porridge put the chopped fried onion, 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 in cold water for 2 - 4 hours mushrooms, boil them in the same water, put them in a colander, chop, fry with chopped onions 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 big fire bring to a golden color.

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: cook crumbly rice, fry the carrots chopped into strips and finely chopped onions, combine with rice, add a finely chopped garlic clove.

Fill with prepared stuffing cabbage leaves, roll up rolls and place in a deep frying pan or pan. 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 into the boiling mass in a thin stream semolina, cook, stirring constantly 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.

Stewed 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.

Stewed sour cabbage

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 vegetables to vegetables. canned peas 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 cereals and hot water, simmer until the cereal is soft, then add the 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 onion

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

V oatmeal porridge add 1 - 2 grated apples, salt and 2 tbsp. 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 in it stewed onion. Let the dough rise again for 15 minutes. Bake pancakes in the usual way.

Rice a la monastic

2 cups rice, 4 cups water, 2 onions, 2 tablespoons vegetable oil, 2 carrots, 1 tablespoon 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.

Russian Lenten table- special, varied and satisfying. Basic products - root vegetables, mushrooms, lean dough. On the one hand, everything is very simple here, without frills and luxury. On the other hand, food should not be tasteless, dishes are prepared with love and skill.

We bring to your attention recipes for lenten dishes from the famous culinary specialist Maxim Syrnikov:

mushroom noodles Lean homemade noodles Lean pickle Lenten dough donuts

radish Mushroom hodgepodge oatmeal jelly Borkannik pies - with carrots

Noodles is a word of Turkic origin. But it came to Russia a very long time ago, in the thirteenth century. Our noodle dishes have acquired their own features, quite special. For example, lean noodles with dried mushrooms are completely unknown to the Turkic peoples, the neighbors of Russian people.

Lenten Recipes: Mushroom Noodles

Mushroom noodles can be made from any noodles - purchased or self-rolled, which do not contain eggs. Or from lean vermicelli, pasta.

60 g dried mushrooms

6 bowls of water

one bulb

one carrot

Leek

parsley root or celery

Salt, black pepper

Lenten or butter- two tablespoons

Dill and parsley greens

Lenten recipes: homemade lean noodles.

Soak mushrooms in cold water 2-3 hours before cooking.

From pre-soaked mushrooms and roots, cook the broth. Remove mushrooms, cut into thin strips. Boil the noodles until tender in a small part of the resulting broth, along with mushrooms. Throw everything on a sieve.

Bring the remaining, most of the broth to a boil and add the noodles and mushrooms to it.

Before serving, add a spoon vegetable oil. Sprinkle with chopped herbs.

Lenten recipes: lean pickle.

Dishes from traditional Russian pickles - rassolniki, hodgepodges, kali - are typical of our national cuisine. To prepare pickle, it is better to take real pickles from a barrel. And pickled cucumbers are not suitable for him at all.

4 pickles

2 potatoes

1 bulb

parsley root

1 carrot

Three tablespoons of vegetable oil

1.5 liters of water.

A glass of cucumber pickle.

Cut the skin from cucumbers, pour it with a glass of water and boil for 15 minutes, then add brine to the broth, boil a little more, strain.
In the remaining water, boil the cereals, sliced ​​turnips and potatoes.

Sauté onions, carrots, parsley and cucumbers in a frying pan, add the sauté to the broth, and pour in the brine.

Bring to a boil, salt and pepper to taste.

Lenten Recipes: Lenten Yeast Dough Dumplings.

Inside each donut - a little delicious toppings- berry or dried fruit.

Wheat flour - 800 g

Two glasses of water

Vegetable oil - 100 g

Pressed fresh yeast - 20 g

Salt on the tip of a knife

Sugar - a tablespoon

Candied fruits, jam berries, scalded raisins

Deep frying oil

Knead the dough - half the flour in two glasses of water, in which the yeast is preliminarily diluted.

When the dough rises and settles, pour in 100 g of butter, add half of the rest of the flour, salt, sugar. Beat the dough well with a wooden spatula. Let rise, knead with a spatula, let rise again.

Sprinkle the remaining flour on a board or table, put the dough on it. Cut the dough into small pieces, make a cake out of each piece. Put candied fruit or berries in the center of the cake, pinch into a ball.

Let rise slightly and deep-fry until tender.

radish- a consolation for a fasting person, a traditional Russian snack.

In the old days they said that during Great Lent even church bells sing: “radish, horseradish, horseradish!”

Russian black radish is an excellent root vegetable for making meatless snacks.

For example, like this:

One medium radish

One sour apple(Antonovka is best)

Five tablespoons of vegetable oil

Two tablespoons of honey

salt to taste.

Rinse and grate the peeled radish, also grate the apple. Mix, season with honey and oil, salt.

Lenten recipes: mushroom hodgepodge in a frying pan

Mushroom hodgepodge- a lean dish, but tasty and satisfying. To prepare it, we need salted mushrooms- it is better if it is white or yellow milk mushrooms. Gorkushki, volnushki, mushrooms, salted mushrooms are also suitable.

This is not a soup and not a stew - ready meal will be juicy, but without excess liquid.

Salted mushrooms - 2 cups

Fresh or sauerkraut - 500 g

Two bulbs

Four tablespoons of vegetable oil

Mushrooms cut into strips and fry with onions in a pan. Sprinkle a spoonful of flour and fry a little more, stirring with a spatula.

Simmer the cabbage until soft, squeeze.

Put the hodgepodge on a frying pan without a handle: a layer of cabbage, a layer of mushrooms and cabbage on top. Pour some brine or water into the pan.

Bake in the oven at 180 C until the top layer is browned.

Lenten Recipes: Oatmeal Kissel

Kissels in Russia have been known for a long time. Traditional Russian kissel has little in common with a sweet starchy drink. Most often it is made from brewed flour or cereals.

There are two main ways to prepare such jelly - with short-term fermentation and without fermentation.

Try this, the easiest way.

Oatmeal - two cups

Water - three glasses

Three tablespoons of granulated sugar

Juice and zest of half a lemon

Pour the flakes with cold water and leave for several hours.

Strain the resulting infusion and squeeze through a sieve into a saucepan. Add sugar, lemon juice and zest to the oatmeal infusion.

Kissel is cooked on the stove with constant stirring until thickened.

Ready hot jelly is poured into a pre-chilled form and put in the cold until completely thickened. Serve jelly laid out from the mold on a dish, poured with poppy seeds or almond milk, honey or jam.

Lenten Recipes: Borkannik Pies- with carrots

Lenten pies are a special article. There are countless filling options - mushroom, berry, pea, burdock, cabbage, onion.

Borkannik is a pie stuffed with carrots. So it is called in the Pskov region, where the carrot itself is called borkan.

Here is a recipe for lean yeast dough, which is quite suitable for borkannik and for any other pies:

250 g warm water

4 tablespoons vegetable oil

teaspoon (without top) of salt

20 g pressed fresh yeast

Dilute the yeast in water, knead the dough by adding oil and salt. This dough is doughless, it rises quickly, but it needs two obligatory punches.

We prepare the filling from 500-600 g of fresh carrots, two medium onions, three tablespoons of vegetable oil.

We chop the carrots with a knife and stew together with finely chopped onions. Salt and pepper to taste. Garlic and dill go well with such a filling - in the form of crushed seeds.

Last update: 02/14/2015

Who said, that Lenten dishes 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": Start 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 dough for sunflower oil pour boiling water, 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 onions in butter, mix with porridge and knead well in 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 pea, 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. Lay 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. Ready dough roll out 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 finished cookies 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 decorate with slices of 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 red canned 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 lemon acid 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 small tubers with a brush young potatoes, put on a baking sheet and put 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 boil on it. semolina with sugar. 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.