Monastic kitchen watch all issues online. Recipes of Russian monasteries (weekdays)

The Russian Lenten table is 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:

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

Vegetable oil 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 cooked 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 tablespoon of 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 there is a little delicious filling - a 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 they are white or yellow milk mushrooms. Gorkushki, volnushki, mushrooms, salted mushrooms are also suitable.

This is not soup or stew - the finished dish 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 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.

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

kisselnye shores

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

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

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

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

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

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

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

Monastery gingerbread

What to feed guests

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

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

He says that when he worked in a restaurant, it was easier - there was a menu approved for six months. And here you have to have time to navigate and compose something all the time. “I literally dissolve in 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

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

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

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

Fish cutlets according to the recipe of the Donskoy Monastery

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

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

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

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

Cooking secrets

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

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

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

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

Pumpkin in honey sauce

SALADS

Salad of cabbage, carrots, apples and sweet peppers

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

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

Beet caviar

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

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

Radish salad with butter

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onion sautéed in vegetable oil to the grated radish.

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

vitamin salad

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

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

Salad "Summer"

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

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

Tomatoes stuffed with mixed vegetables

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

5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tbsp vegetable oil, 1/3 tsp salt, dill.

rice salad

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

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

FIRST MEAL

Vegetable soup

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

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

Pea soup with pearl barley

Soak the peas overnight in cold water and, adding the washed barley, put in the same water to boil. Cut carrots, onions and parsley into small cubes, fry in oil and combine with peas when it is half ready. Salt and sprinkle with herbs.

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

Lean pea soup

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

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

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

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

Russian lean soup

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

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

Borscht with mushrooms

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

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

SECOND DISHES

Peppers, eggplant, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (peel the zucchini) and stuff with vegetable minced meat, which includes finely chopped onions, carrots, cabbage, taken in equal proportions, and 1/10 of their total volume of parsley and celery. All vegetables going to minced meat, pre-fry in vegetable oil. Also fry eggplants, peppers and zucchini stuffed. Then put in a deep metal bowl, pour 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

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

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

Simple stew

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

1 kg potatoes, 1/2 cup vegetable oil, 1 tbsp dill, I cm. parsley spoon, 1 onion, 1/2 cup water, salt.

Braised cabbage

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

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

Potatoes in garlic sauce

Rinse the peeled potatoes and dry with a towel. Cut each potato in half. Heat most of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, rub the garlic with salt, add 2 tablespoons of sunflower oil and stir. Drizzle fried potatoes with garlic sauce.

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

Rice-oatmeal porridge crumbly

Rinse rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and hold for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onion fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

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

pusher

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

Soak the beans for 10 hours, boil for 2 hours and grind the boiled beans into a puree, to which, hot, add the crushed poppy seeds, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.

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

Potato cutlets with prunes

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

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

Roll out the dough, cut into 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 breadcrumbs and fry in a pan in a large amount of vegetable oil.

Potato fritters

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

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

Rice with vegetables

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

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

Kvass, compotes

Dried fruit compote

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

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

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

Rhubarb compote

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

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

Cowberry compote with apples

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

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

MUSHROOMS

mushroom vinaigrette

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

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

mushroom caviar

Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onion, lightly fried in vegetable oil. The mixture is seasoned, sprinkled with finely chopped green onions on top.

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

stewed mushrooms

The oil is heated, put into it thinly sliced ​​mushrooms and chopped onions. Broth is added to boiled mushrooms, fresh mushrooms are stewed in their own juice for 15-20 minutes. By the end of the stew, salt and herbs are added. Boiled potatoes and a salad of raw vegetables are served as a side dish.

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

PIES

Lean dough for pies

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

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

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

After that, the dough is ready for further work.

Buckwheat porridge shangi

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

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

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

Buckwheat pancakes

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

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

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

These pancakes are especially good with onion fritters.

Pancakes with spices (with mushrooms, onions)

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

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

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

Pea pancakes

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

Pies with pea filling

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

Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.

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

Last update: 02/14/2015

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

Tomato soup with garlic

Photo: One million menus

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

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

Rustic sorrel soup

Photo: One million menus

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

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

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

Mushroom broth with pies

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For the broth:

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

For the test:

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

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

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

Dumplings with mushrooms

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For the test:

• 2 cups of flour
• ¼ cup boiling water

For filling:

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

For decoction::

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

To prepare the dough, pour boiling water into sunflower oil, pour flour into this mixture and quickly knead the dough, knead it well with your hands, and then roll it into a very thin layer without adding flour, since this dough does not stick to the board. To prepare the filling, boil the mushrooms in water. Pour the broth into a separate bowl, and finely chop the mushrooms, fry with onion in oil, mix with porridge and knead well into a homogeneous mass. Cut the rolled dough into small squares or cut out circles with a glass, put the filling on each piece and make dumplings. Grease a baking sheet or frying pan with oil, put dumplings on it in one layer and bake in the oven over moderate heat for 15-20 minutes. Then put the dumplings in a pot, pour hot mushroom broth, salt, add spices and put in the oven for 15 minutes.

jardinière

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• potato
• cabbage
• beet
• carrot
• onion

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

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

Stewed mushrooms (chanterelles, mushrooms, russula)

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

Peppers stuffed with vegetables

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

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

Lenten cookies with marmalade

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

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

Lenten cake

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

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

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

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• 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

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

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

holodnik

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

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

baked potatoes

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

Cranberry mousse

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

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

Cherry compote

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• 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

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• 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

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• 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

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• 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.