SALADS

Cabbage, carrot, apple and bell pepper salad

Cut the washed white cabbage into strips, grind with large quantity salt, drain the juice, mix with peeled chopped apples, carrots, bell peppers, season with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g of cabbage, 2 apples, 1 carrot, 100 g of sweet pepper, 4 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, herbs.

Beetroot caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add the grated fresh beets. Add salt to taste five minutes before tenderness and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g of vegetable oil, 1/2 cup of tomato paste, diluted with water, salt.

Radish salad with oil

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let it drain, grind the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, decorate with herbs. In the grated radish, you can add chopped onions, sautéed in vegetable oil.

Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, herbs.

Vitamin salad

Finely chop fresh cabbage, grate carrots on a coarse grater. Mix everything and salt. Add green pea(canned). Drizzle with vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.

300 g fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g of vegetable oil, 2 g of black pepper.

Summer salad

Put the tomatoes in a colander, pour over boiling water, and then immediately - cold water... Peel off the skin. Cut the peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into wedges too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour over with vegetable oil.

2 ripe tomatoes, 1 apple, 1 small onion, 1 pod of sweet peri, and, 3 tablespoons of vegetable oil, salt, sugar, 1 tablespoon of lemon juice.

Tomatoes stuffed with vegetable mixture

Wash the tomatoes, cut off the top with a sharp knife, take out the core with a spoon. Boiled carrots finely chop, finely chop the apple, grate the cucumbers on a coarse grater. Put all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff tomatoes with this mince. Sprinkle with dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickles, 100 g canned green peas, 2 tablespoons of vegetable oil, 1/3 teaspoon of salt, dill.

Rice salad

Boil rice in salted water. Chop vegetables, mix with chilled rice, salt, sprinkle with pepper, add sugar and vinegar to taste.

100 g rice, 2 bell peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

FIRST MEAL

Vegetable soup

Fry the onion, parsley and celery chopped into strips in vegetable oil, add water, put the chopped carrots, rutabagas and shredded cabbage and cook over low heat for 20-30 minutes. Add crushed garlic, seasonings in the middle of cooking; put applesauce or grated apple at the very end. Serving, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of turnip, 1 cup of finely shredded cabbage (150 g), a clove of garlic, 1 Bay leaf 1/2 teaspoon cumin, 1 apple, or 2 tablespoons applesauce, salt, herbs.

Pea soup with pearl barley

Soak peas overnight in cold water and, adding washed barley, put in the same water to cook. Cut the carrots, onions and parsley into small cubes, fry in oil and combine with the peas when they are half cooked. Season with salt and herbs.

1 liter of water, 1 glass of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onion, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.

Lean Pea Soup

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

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

Cook the swollen peas, without draining the water, until half cooked, add the toasted onion, diced potatoes, noodles, pepper, salt and cook until potatoes and noodles are done.

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

Russian lean soup

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

When serving, sprinkle with parsley or dill. Potatoes, cabbage - 100 g each, onion - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets rubbed or cut into cubes. Potatoes, cut into oblong pieces, are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and cooked together for 10 minutes. The greens are placed in the soup before serving. If tomato puree is added, then it is stewed along with mushrooms.

200 g fresh or 30 g dried porcini mushrooms, 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tablespoons of herbs, 1 tablespoon of tomato puree, vinegar.

SECOND COURSES

Stuffed peppers, eggplants, zucchini

Peppers, eggplants, young zucchini peel off stalks and seeds (cut off the peel from zucchini) and fill minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal shares, and 1/10 of their total volume of parsley and celery. Fry all vegetables for minced meat in vegetable oil. Fry also the stuffed eggplants, peppers and zucchini. Then put in a deep metal bowl, pour 2 glasses tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Rinse the peas, boil them in water without adding salt, and when the water is 1/3 boiled down and the peas are almost ready, add them and cook until tender. Then season with finely chopped onions, fried in butter, and season.

1/2 cup peas, 1.5 L water, 1 cup buckwheat, 2 onions, 4 cm. tablespoons of vegetable oil.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (on high fire) and fry evenly on all sides until golden crust... As soon as the crust is formed, fold the still half-baked potatoes into clay pot, cover with finely chopped herbs, onions, salt, add boiling water, close the lid and put in the oven for 1 min. The finished stew is eaten with cucumbers (fresh or pickled), sauerkraut.

1 kg potatoes, 1/2 cup vegetable oil, 1 tablespoon dill, I cm. a spoonful of parsley, 1 onion, 1/2 glass of water, salt.

Stewed cabbage

Finely chop the onion, put in a pan with vegetable oil and fry until golden brown. Then add finely chopped cabbage and fry until half cooked. In 10 minutes. until finished, add salt, tomato paste, red or black ground pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle herbs on the table before serving.

2 medium onions, 1 small head of cabbage 1/2 cup vegetable oil, salt, pepper, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.

Potatoes in garlic sauce

Rinse peeled potatoes and dry with a towel. Cut each potato in half. Heat the greater half of the vegetable oil in a pan and fry the potatoes until golden brown. Then cook garlic Sause... To do this, grind the garlic with salt, add 2 tablespoons of sunflower oil and stir. Pour the garlic sauce over the fried potatoes.

10 small potatoes, half a glass of sunflower oil, 6 slices of chanok, 2 teaspoons of salt.

Loose rice-oatmeal porridge

Rinse rice and oats, stir and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce heat to medium and keep for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the cover. Ready porridge season with fried onion and finely chopped garlic and dill. Heat in a skillet over low heat for 3-4 minutes.

1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.

Pusher

Soak the poppy seeds for 10 hours, drain the water, squeeze and grind in a mortar.

Soak the beans for 10 hours, boil for 2 hours and grind the boiled potatoes in mashed potatoes, to which add hot poppy seeds, mashed potatoes, finely chopped onions, sugar, pepper, parsley and grind.

5 potatoes, 0.5 cups of beans, 2 tablespoons of poppy seeds, 1-2 onions, 2 teaspoons of sugar, 1 tablespoon of parsley, 0.5 tablespoons of ground black pepper.

Potato cutlets with prunes

Make mashed potatoes from 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a not steep dough.

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

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

Potato fritters

Grate some of the potatoes, boil some, drain the water, salt and add finely chopped and fried onions in vegetable oil. The whole potato mass mix, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g grated raw potatoes, 500 g of boiled potatoes (mashed potatoes), 3 tablespoons of flour, 0.5 tsp of soda.

Rice with vegetables

Heat oil in a frying pan, fry onions, carrots in it, Bell pepper... Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to readiness, the rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 liters of water, 5 tablespoons of green peas.

KVASS, COMPOTE

Dried fruit compote

Wash the fruits and then separate the apples and pears, as they take longer to cook.

Rinse the sorted fruits 3-4 times, put them in boiling water. Boil pears and apples for 35-40 minutes, other fruits - 15-20 minutes. Add sugar at the end.

200 g dry fruits, 5 tablespoons of sugar, 1.5 liters of water.

Rhubarb compote

Wash the rhubarb stalks in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put in a bowl, cover with cold water and leave in it for 15 minutes. Cook sugar syrup... Remove the prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.

200 g rhubarb (petioles), 150 g sugar, 4 glasses of water, 8 g lemon zest.

Lingonberry compote with apples

Rinse winter apples, cut into slices, remove the core from them. Then immerse the fruits in sugar syrup made from decoction of apple peel and cores. Bring the syrup to a boil and put the lingonberries in it.

150 g lingonberries, 150 g apples, 150 g granulated sugar, 600 g water.

MUSHROOMS

Mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumber are cut into cubes and mixed. The oil is seasoned with vinegar and spices, and the salad is poured over them. Sprinkle with herbs on top.

150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickle, 3 tablespoons vegetable oil, 2 cm. tablespoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

Mushroom caviar

Fresh mushrooms are stewed in own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms soak, boil and let the water drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onions, lightly fried in vegetable oil. Season the mixture, sprinkle with finely chopped green onions on top.

400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tablespoons of vegetable oil, salt, pepper, vinegar or lemon juice, green onions.

Braised mushrooms

The oil is heated, mushrooms cut into thin slices and shredded onions are put in it. Broth is added to boiled mushrooms, fresh mushrooms stew in their own juice for 15-20 minutes. Salt and herbs are added to the end of stewing. Served as a side dish boiled potatoes and raw vegetable salad.

500 g fresh or 300 g boiled (salted) mushrooms, 2 tablespoons of vegetable oil, 1 onion, salt, 1/2 cup mushroom broth, parsley and dill.

PIES

Lean Pie Dough

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

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

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

After that, the dough is ready for further work.

Buckwheat shangi

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

After placing the finished shangi on a greased dish, bake them in the oven.

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

Buckwheat pancakes

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

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

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

These pancakes are especially good with onion baked goods.

Pancakes with baked goods (with mushrooms, onions)

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

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

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

Pea pancakes

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

Pies with pea filling

Cook the peas until tender, mash, add the onion, fried in vegetable oil, pepper, salt to taste.

Cook simple yeast dough... Divide the dough into walnut-sized balls and roll out into flat cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.

Using the materials "Recipes of Orthodox cuisine". - St. Petersburg: "Svetolov" - 1997

Last update: 14.02.2015

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

Tomato soup with garlic

Photo: Million Menu

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

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

Rustic sorrel cabbage soup

Photo: Million Menu

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

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

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

Mushroom broth with pies

Photo: mmenu.com

For broth:

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

For the test:

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

Soak the dried mushrooms in water for an hour, wash, rinse with boiling water, chop, put in a saucepan along with the roots (1/2 of the total amount), onions, a bunch of parsley, and leeks. If desired, you can add a spoonful of caraway seeds. Cover with water and boil until roots are soft. Then add the sautéed onion and the sautéed second part of the roots. Strain the finished broth, serve with green dill and "ears".

Ears recipe: Make a 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 patties, bake in the oven at 150 ° C, serve with broth.

Dumplings with mushrooms

Photo: mmenu.com

For the test:

• 2 cups of flour
• ¼ cups boiling water

For filling:

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

For the broth::

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

To prepare the dough in sunflower oil pour boiling water, add flour to this mixture and quickly knead the dough, kneading it well with your hands, and then roll it out 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 oil, 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 mold the dumplings. Grease a baking sheet or frying pan with oil, place one layer of dumplings on it 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.

Jardiniere

Photo: mmenu.com

• potato
• cabbage
• beet
• carrot
• onion

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

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

Braised mushrooms (chanterelles, honey mushrooms, russula)

Boil mushrooms in salted water, drain in a colander. Melt butter (lean) in a saucepan, transfer the mushrooms, cover and simmer on small fire until all the juice has boiled away. Then put the chopped greens, stir, put in a deep dish and serve.

Pepper 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 tbsp. tablespoons of vegetable oil
• dill or parsley
• salt to taste

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

Lean cookies with marmalade

Photo: mmenu.com

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

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

Lean cake

Photo: mmenu.com

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

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

Take the finished cake out of the oven and cut it crosswise into two parts. Grease 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 special fruit jelly cream. Sprinkle generously with powdered sugar mixed with chopped walnuts, and garnish with sliced ​​fruit (kiwi, strawberries, canned peaches, oranges) and cranberries.

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

Oil-free recipes

Carrot, apple and raisin salad

Photo: mmenu.com

• 4 carrots
• 3 apples
• 2 tbsp. raisins
• 1 tbsp. spoonful of sugar
• 1 tbsp. 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 nut sauce

Photo: mmenu.com

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

Grind the nuts, add chopped garlic, pepper, salt, chopped cilantro, basil, parsley, mint. Pour some liquid from beans into this mixture, add beans, finely chopped onion and mix. Serve, garnish with sprigs of herbs and sprinkle with chopped nuts.

Chill

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 beet broth

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

Baked potatoes

Photo: mmenu.com

Wash small tubers with a brush young potatoes, put on a baking sheet and place in a preheated oven. After 30 minutes, remove from the oven and serve. Potatoes can be served with salt, onions or green onions, pickled mushrooms, lightly salted cucumbers.

Cranberry mousse

Photo: mmenu.com

• 1 cup cranberries
• 1 cup of sugar
• 3 tbsp. tablespoons of semolina
• 3 glasses of water

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

Cherry compote

Photo: mmenu.com

• 500 g cherries
• 2 tbsp. tablespoons of sugar
• 0.5 l of 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 saucepan with the 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. Leave covered for 20 minutes, then drain. Warm up the ready-made sbiten, drink it hot.

Orange fruit drink

Photo: mmenu.com

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

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

Lemon mousse

Photo: mmenu.com

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

Remove the zest from the lemon, pour over 2 cups of water, add a glass of sugar, boil, add lemon juice. Dissolve gelatin in a glass of water; after swelling, dissolve and pour into lemon broth. Beat the liquid with a mixer on ice until it turns white and thickens. Pour into molds, allow to harden.

The first mentions of monks-cooks date back to the 10th century and refer to the Kiev-Pechersk Monastery, where there was a cook. Only a century later, cooking in Russia became a separate specialty. With the development of cultural and spiritual life, the nature of food changed, but throughout the territory of Ancient Russia, the concept of a single Russian cuisine was preserved.

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

What is monastery cuisine

Monastic cuisine developed into a separate branch in the 16th century.

It was united by immutable attributes:

• Russian stove;
• kitchen utensils and utensils;
• table customs passed down from generation to generation;
• types and method of preparation of everyday and festive dishes.

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

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

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

The daily menu was sure to include liquid dishes or "bread".

Under this term have united:

• cabbage soup, borscht, soup;
• ear, kalya ( fish soup on cucumber brine);
• hodgepodge, soup;
• okroshka, botvinya, beetroot.

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

The Russian tradition has survived to this day - baking Easter cakes for Easter, pancakes for Maslenitsa, and treating yourself with sweet syrup at Christmas.

During fasts, special attention is paid to:

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

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

Monastery bakery of Danilovsky monastery

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

In 1983, it was decided to restore the Danilovsky Monastery in connection with the approaching millennium of the celebration of Epiphany in Russia. Since ancient times, the temple had its own bakery, which was famous for its lush bread with a special leaven. On the initiative of the abbot of the Danilov Patriarchal Monastery, it was decided to revive the ancient traditions, and on April 10, 2009, the monastery bakery with the modern name "Danilovskaya Trapeza" was opened.

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

The baker's working day begins with prayer, which is repeated during the baking process and at the end. It has been noticed that live leaven is sensitive to the situation in the team. When everything is good, it plays, rages, rises, and if you feel tension or a bad mood, then the leaven sour, does not rise. Therefore, the monastery baked goods of the Danilov Monastery are consecrated by prayer and are prepared exclusively with a good mood and positive thoughts. It perfectly satisfies hunger and fills the body with spiritual joy, lightness and energy.

The modern "Danilovskaya trapeza" produces 1500 units of bread and 5000 units of bread per day confectionery... New products often appear, for example, “Barvikha” bread with sprouted grain or a loaf of pea flour.

Monastic food, the recipes of which are extremely varied, is especially useful during the fast. She is endowed with special purity and received the blessing that modern language means quality healthy food. The undeservedly forgotten Russian lean cuisine will help to gain physical strength, cleanse the body, and get rid of ailments.

First course recipes

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

Lean tomato soup

The dish is delicious both cold and hot.

Prepare the following:

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

Preparation:

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

Rustic sorrel cabbage soup

An old country dish.

You will need:

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

Preparation:

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

Mushroom broth

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

Prepare:

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

Preparation:

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

Beetroot cooler

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

You will need:

• 3 medium young beets (do not pick off the top green leaves);
• aged kvass from beets - 1.5 l;
• 3 juicy fresh cucumbers;
• 3 boiled eggs;
• dill, parsley, celery, onions;
• 230 g yogurt;
• spices.

Preparation:

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

Rassolnik

First you need to make sure you have all the right ingredients.

Prepared with the following products:

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

Step by step recipe:

1. Boil the cereal, drain the liquid.
2. Grind mushrooms (if dried - soak in boiling water an hour before cooking).
3. Chop greens, onions, canned cucumbers, potatoes, and grate the carrots.
4. Heat oil in a cauldron, add cucumbers, celery stalks, mushrooms in turn, simmer, stirring thoroughly.
5. Then add carrots and onions, simmer for another 15 minutes.
6. Cook the diced potatoes separately, add to the contents of the cauldron.
7. Top up to taste cucumber pickle, cook for another 13 minutes.
8. Then add the prepared cereal and pepper pod.
9. Season with chopped garlic, herbs, set aside for infusion.

Lean soup-kharcho

A spicy aromatic dish.

Would need:

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

Preparation:

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

Second course recipes

Unique recipes for hearty lean dishes help diversify daily menu... Remember that food can be most beneficial if, before, during, and after culinary process words from prayer will sound.

Dumplings with mushroom filling

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

For minced meat:

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

Preparation:

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

Jardiniere

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

Would need:

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

Step by step recipe:

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

Barley porridge with vegetables

Delicious dish with simple ingredients available.

Required set of products:

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

Preparation:

1. Pour well-washed cereals on the bottom of the cauldron or pan, then squeeze the sauerkraut a little, and wrinkle the fresh one with your hands.
2. Send the fried onions and carrots in oil next, then - the soaked peas (put the peas from the jar into a ready-made dish just before serving).
3. Season with seasonings, pour in two glasses of water and simmer over low heat.

Nut pilaf with dried fruits

The dish can be served hot or cold as a dessert.

A set of products:

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

Step by step recipe:

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

Stir before serving.

Mashed potatoes with fried onions

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

Preparation:

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

Barley porridge with stewed mushrooms

Delicious mushroom dish.

Prepare the following:

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

Step by step recipe:

1. Rinse the groats, drain the liquid.
2. Add 0.8 l of fresh water, wait until it swells.
3. Chop the onion, carrots and mushrooms, lightly fry, then simmer until not fully cooked.
4. Cook the swollen groats for 18 minutes, and immediately add the fried vegetables, spices and simmer for another 25 minutes.
5. Remove from heat, leave to infuse for 35 minutes.

Mushroom pilaf

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

Preparation:

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

Stuffed bell pepper

First you need to prepare all the required ingredients.

For the pepper filling you will need:

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

For the sauce:

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

Step by step recipe:

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

Vegetable cabbage rolls

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

Further preparation:

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

Lean snack options

The table during the fast can be diversified hearty snacks and salads.

Vegetable salad

Dressed to taste with vegetable oil.

Rinse and boil medium-sized root vegetables:

• 4 potatoes;
• 2 carrots;
• 1 beet.

Allow to cool, peel, chop into cubes.

Add similarly chopped two medium pickled cucumbers, small bowl sauerkraut, onion.

Beans in peanut sauce

Pour 330 g of beans with water overnight.

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

The sauce consists of 2/3 cup peeled walnuts, three crushed garlic cloves. All this is a little light.

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

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

Hoof with onions and mushrooms

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

Further preparation:

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

Stewed cabbage

Decorate the finished dish with chopped herbs.

Step by step recipe:

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

Potato pies with mushrooms

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

Further preparation:

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

Potato meatballs

Crush 1 kg of boiled potatoes in mashed potatoes.

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

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

Step by step recipe:

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

Buckwheat cutlets

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

Further preparation:

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

Stuffed tomatoes

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

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

Beetroot caviar

Peel three medium boiled beets, chop into small cubes.

Step by step recipe:

1. Fry onions until golden brown, combine with beets.
2. Add 1/2 spoon to vegetables table vinegar, a couple of tablespoons of sugar, seasonings, fresh herbs, stir.
3. Spread lettuce leaves on a platter, put beetroot caviar on them in the form of a slide.

Consume cold.

Preparation of monastery desserts

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

Marmalade cookies

Knead a tough dough with equal amounts of mineral water and butter (½ tbsp each).

Preparation:

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

Cranberry mousse

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

Step by step mousse recipe:

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

Herculean porridge pancakes

110 g oatmeal pour a glass of boiling water overnight.

Preparation:

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

Barley porridge with poppy seeds

Boil porridge from 270 g of washed barley grits over medium heat.

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

Pumpkin pancakes

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

Preparation:

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

Carrot cake

A delicious treat with the simplest ingredients available.

Prepare food:

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

Step by step recipe:

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

Stationary manta rays with pumpkin

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

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

Dumplings with cherries

To cook lean dough as in the recipe for "Manty with pumpkin", only add a little sugar to it.

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

Preparation:

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

Monastic drink recipes

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

Cherry compote

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

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

Honey sbiten

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

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

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

Orange juice

Juice one large orange.

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

Cool, strain, pour in orange juice.

Dried fruits compote

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

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

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

Video

In this video - detailed recipe carrot and beet cutlets.

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

Nowadays, the Russian holy fathers of the ROC, who reside in monasticism (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 monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this "once" could be very long); for various reasons, it occasionally happened that trapeze was completely excluded. The main thing was not the quantity of food, but the quality of the dishes: lean or modest, the role of the dish in the rituals, the time of the meal.

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

Whole baked sturgeon 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. Monks consider pike perch to be the leanest fish, because it contains only 1.5% fat.
Adding fat-rich avocados, olives and nuts to the monastic diet makes it possible to compensate for the lack of fat on fasting days, on which, according to the monastery charter, it is necessary to eat dishes without oil.

The idea of ​​a ceremonial monastery dinner in the middle of the 19th century. allows you to compile a list of dishes that were served on the table on November 27, 1850, on the day of the commemoration of the founder of the monastery.

“Register of food on the feast of saint. Jacob 1850 November 27th day
For a snack at the top
1.3 kulebyaki with minced meat
2.2 steamed pikes on two dishes
3. Jellied perches with minced meat on two courses
4. Boiled crucian carp on two dishes
5. Fried bream on two courses
Brattskaya's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinha with lightly salted fish
5. Cabbage soup with fried fish
6. Ear of carp and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Bread dry with jam
10. Kanpot from apples
For the Belago clergy a snack
1. Caviar and white bread for 17 dishes
2. Cold hollow out with horseradish and cucumbers on 17 dishes "

Serving examples:

Laying the lean monastic table for dinner.
Lean soy tomato slices, lean fish sausage slices, fish and vegetable snacks, hot lean portioned dishes, various monastery drinks (kvass, fruit drink, freshly squeezed juices, mineral water), fruit plate, savory and sweet monastery pastries.

Monastic culinary recipes
St. Danilov Stavropegic Monastery
What is fundamentally different in the diet of laymen from monks - the former just love to eat deliciously, the latter do the same, but with a deep godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is hardly accessible to the understanding of ordinary laity.

Blaming the atheistic Russian intelligentsia of his day, priest. Pavel Florensky said this about her attitude to food:
"An intellectual can neither eat, let alone taste," he doesn’t even know what it means to “eat”, what sacred food means: they don’t “taste” the gift of God, they don’t even eat food, but they “gulp” chemicals. "

Probably, many do not clearly understand the importance of food in the life of a Christian.

Modest monastic lunch:

Cold snacks:
- curly vegetable mix,
- painted stuffed pike perch
- tender salmon of its own special salting
Hot appetizer:
- julienne from fresh forest mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimps "Sea freshness"
First course:
- fish hodgepodge "in a monastery style"
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
Beverages:
- branded monastery mors
- kvass
And, of course, served for lunch:
- freshly baked bread, honey gingerbread, various savory and sweet pastries to choose from.

Serving examples:

Monastic lenten snacks for the common monastic table.

Salmon of its own special monastery ambassador.
Monastic chefs recommend wrapping a lemon for squeezing juice with gauze to exclude the ingress of lemon seeds.

Lean fish hodgepodge with salmon.

Lean sturgeon fish hodgepodge with pie stuffed with burbot liver.

Steam salmon with lean mayonnaise, tinted with saffron.

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

Fruit 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 Truffles". Then they are poured into a mold layer by layer, carefully covered with plastic wrap.
The widespread use of various nuts and chocolate in monastic food allows monastic food to be tasty and sufficiently complete.

Lenten monastery sweets-truffles.
Ingredients: 100 g of dark bitter chocolate, 1 teaspoon of olive oil (on days when oil is prohibited, do not add olive oil, but the candies will turn out to be slightly harder), 100 g of peeled nuts, 1 teaspoon good brandy or rum, a little grated nutmeg.
Heat the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring in a water bath to 40 grams. C, add crushed nuts, grated nutmeg and brandy, stir; take a warm mass with a teaspoon and put it on a plate with cocoa powder (to taste, you can add to the cocoa powder icing sugar) and, rolling in cocoa powder, form balls the size of a walnut.

Let us recall that meat is not consumed very often in monasteries, in some it is not consumed at all. Therefore, the "spell" "Carp, carp, turn into a pig" does not work.

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

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

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

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

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

Hot fish dishes:
Rainbow trout stewed in champagne.

Hot meat dishes:
Smoked duck strudel.
Roe deer back with lingonberry galantine.
Venison fried on a wire rack.

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

The Monastic Chef is happy to share his recipes vegetable salad with shrimps 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 it? Now let's get down to business!

Serving examples:

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

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

Lean portion dish of lobster boiled in vegetable kurt broth (dip live lobster upside down in boiling kurt broth of carrots, onions, herbs, salt and seasonings, boil lobster for 40 minutes, then let it brew for 10 minutes under the lid) with a garnish 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, until transparent (do not brown) 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.