Food on post recipes. Lenten menu for every day

If you adhere to fasting, the thought often comes to you that you would like to find new lenten dishes. It’s not for nothing that you came to this section and you were not mistaken - we offer a large selection of dishes that can be prepared during Lent.
The “Lent Dishes” section is open precisely so that you can find interesting recipes and cook them at home. Almost all recipes have step-by-step photographs to make the cooking process as easy as possible for you.
Dishes during fasting do not contain meat. However, many people replace it with mushrooms or legumes as these foods are very nutritious. The section has different recipes from these and not only products.
On some days it is allowed to eat fish, so you can also prepare fish dishes during fasting if you like one of our recipes.
Recipes for dishes during Lent can please your family. Fasting does not mean tasteless dishes. Cooking delicious meals during Lent is actually simple.
Use recipes for Lenten dishes in Lent, Nativity Fast, Assumption Fast or Petrovsky Fast - see for yourself. Almost all recipes can easily fit into any post depending on the day. Dishes during Lent are more strict, but you will also find such recipes here.
Here are lenten dishes from vegetables (zucchini, pumpkin, cabbage, potatoes, eggplant, cauliflower, beans, etc.), mushrooms, fruits (apples, pears, berries, etc.), seafood (squid , mussels, shrimp, etc.), from cereals (rice, pasta, buckwheat, lentils, etc.), from fish. There are Lenten dishes for every day and for holidays. You will find meatless dishes without oil, eggs or dairy.
Liked? Visit our section more often!

19.07.2018

Pollock marinated with carrots and onions

Recipe for lovers fish dishes. Cooking delicious hot snack- pollock with vegetable marinade. Simple, affordable, tasty and healthy for the whole family.

Ingredients:
- 1 kg pollock,
- 4 onions,
- 4 carrots,
- 3 tablespoons of tomato paste,
- 2 tablespoons of table vinegar (lemon juice),
- pepper to taste,
- salt to taste,
- Bay leaf.

12.07.2018

Baked potatoes in the microwave (in a bag)

Baking potatoes in the microwave will save you a lot of time. But the taste of the dish will not suffer at all. This is a great side dish for a holiday or family dinner.

- 8-10 potato tubers;
- a little salt;
- 2-3 tbsp. l. vegetable oil;
- a pinch of ground paprika;
- a pinch of black pepper;
- 1/3 tsp. granulated garlic;
- a pinch of Provençal herbs.

17.06.2018

Fried potatoes with champignons

Fried potatoes- it's always delicious. And if you cook it with champignons, it will be doubly delicious. In addition, this dish can help you out if you are fasting and want something satisfying and interesting.
Ingredients:
- 5-6 potato tubers;
- 1 onion;
- 200 grams of fresh champignons;
- salt to taste;
- 5-6 tbsp. vegetable oil;
- seasonings to taste;
- spices to taste;
- dill if desired when serving;
- green onions - optional when serving.

05.06.2018

Dandelion salad

Did you know that you can make a very interesting salad from dandelion roots? chinese style? This recipe is quite new for us, but it is already gaining popularity. Let's cook?

Ingredients:
- dandelion roots - 2 pcs;
- medium carrots - 0.3 pcs;
- soy sauce - 2 tbsp;
- vegetable oil - 2 tbsp.

17.05.2018

Diet salad with avocado

Today I propose to prepare a very tasty dietary salad from avocados. The recipe is very simple and quick. You can prepare such a salad both for every day and for a holiday table.

Ingredients:

- avocado - 1 pc.,
- tomatoes - 180 grams,
- lemon juice - 2-3 tbsp.,
- garlic - 2 cloves,
- olive oil - 3-4 tbsp.,
- salt,
- black pepper.

16.05.2018

Lenten salad made from frozen green beans

Many people like green (asparagus) beans: the taste is neutral, and they go well with many ingredients. It makes very tasty salads, and we will introduce you to one of them today.
Ingredients:
- 100 grams of frozen green beans;
- 3-4 large fresh champignons;
- 1 carrot;
- 2 onions;
- 1 large tomato or 3-4 cherry tomatoes;
- 1\3 tsp. ground coriander;
- salt to taste;
- 2-3 tbsp. vegetable oil.

16.05.2018

Lenten pancakes with whole grain flour

Pancakes are always delicious, even if it's lean pancakes. These are the ones we want to introduce you to today. Their highlight is that they are made from whole grain flour in combination with wheat flour, which is why they turn out very interesting.

Ingredients:
- 1.5 glasses of warm water;
- 0.5 cups wheat flour;
- 0.5 cups whole grain flour;
- 1.5 cups sugar;
- 2 pinches of salt;
- 0.5 tsp. soda;
- 1 tbsp. vinegar;
- 2 tbsp. vegetable oil.

15.05.2018

Lenten avocado salad

Avocado - great base for a wide variety of appetizers and salads. In combination with vegetables - cucumbers and tomatoes - it behaves just fine. add to this a dressing based on vegetable oil and herbs - and you have a delicious lean dish!

Ingredients:
- 1 large avocado;
- 2 tomatoes;
- 1 salad or 2 ground cucumbers;
- 0.5 bunch of parsley or cilantro;
- 1 tbsp. olive oil;
- 0.5 tbsp. lemon juice;
- salt to taste.

11.05.2018

Lenten salad with mushrooms and Chinese cabbage

Chinese cabbage is an excellent base for many salads. Add mushrooms, corn and tomatoes to it, season with vegetable oil: and an excellent - lean and tasty - salad is ready.

Ingredients:
- Chinese cabbage – 100 g;
- pickled champignons – 50-70 g;
- tomato – 1 small;
- canned corn – 1-2 tbsp;
- vegetable oil – 1 tbsp;
- salt to taste.

24.04.2018

Blueberry Lenten Ice Cream

Very often I make delicious berry ice cream for my family. Today I invite you to try delicious Lenten ice cream with blueberries and lime.

Ingredients:

- 200 grams of blueberries,
- 70 grams of sugar,
- 100 grams of water,
- half a lime.

23.04.2018

Fresh cabbage and carrot salad with vinegar

I bring to your attention a very tasty and interesting recipe for preparing my favorite salad of fresh cabbage and carrots with vinegar.

Ingredients:

- 300-350 grams of cabbage;
- 1 carrot;
- half an onion;
- salt;
- sugar;
- 2 tbsp. apple cider vinegar;
- 2-3 tbsp. vegetable oil;
- a bunch of greenery.

21.04.2018

Shish kebab of champignons on the grill

An excellent recipe for a picnic would be champignons cooked on the grill. You can marinate them at home, so all you have to do in nature is thread them on skewers and grill them over a fire.

Ingredients:
For 3 skewers:
- champignons – 12-15 pcs;
- garlic – 2-3 cloves;
- salt – 0.3 tsp;
- mixture of peppers – 0.3 tsp;
- Provençal herbs – 0.3 tsp;
- soy sauce – 2-3 tsp;
- vegetable oil – 2-3 tsp.

17.04.2018

Lenten cutlets with oat flakes and mushrooms

Cutlets can be made not only from minced meat; today I will tell you how to prepare very tasty lean cutlets with oatmeal and mushrooms.

Ingredients:

- half a glass of oatmeal,
- 300 grams of champignons,
- 1 onion,
- 2 tsp. mushroom seasoning,
- 50 ml. vegetable oil,
- salt,
- black pepper,
- 30 grams of dill,
- corn flour.

08.04.2018

Lenten pie dough

Having given up animal products during fasting days, many people think that they won’t be able to make pie dough either. However, it is not. We offer an excellent option.

Products for the recipe:
- 250 g flour,
- 150 ml water,
- 1 teaspoon of yeast,
- vegetable oil – 3 tbsp. spoons,
- sugar – 10 g,
- salt – 5 g.

04.04.2018

Lenten pie dough

I cook a lot during Lent delicious pies from lean dough. I have described the recipe for this test in detail for you.

Ingredients:

- half a glass of hot water,
- half a glass of vegetable oil,
- 2.5 cups flour,
- 1 tsp. baking powder,
- half tsp salt.

For those who adhere to fasting, it can be difficult to come up with interesting dishes for the holiday without breaking its rules. Setting the festive Lenten table can sometimes be very difficult. We have selected interesting Lenten foods for you holiday dishes that will decorate your festive table. It doesn’t matter whether it’s a post today or not, it’s your birthday, wedding anniversary, New Year or March 8. Can be prepared for all holidays excellent dishes that your guests will definitely appreciate.
This section is perfect for those looking for meatless dishes for the New Year. After all, the Nativity Fast begins before it and for an important holiday you need to look for new ones. Lenten recipes.
These Lenten recipes can be used for every day, for the Nativity Fast, for Great Lent, Dormition Lent or Peter the Great Lent. They are also great for vegetarians and those on a diet. So even if you don’t adhere to fasting, choosing Lenten recipes for the New Year in this section for those who are losing weight will be the right decision.
All Lenten holiday dishes have step-by-step photographs. Therefore, anyone can cook them. Well, let's go create a Lenten menu for the New Year, birthday or other holidays?

17.04.2018

Lenten cutlets with oat flakes and mushrooms

Cutlets can be made not only from minced meat; today I will tell you how to prepare very tasty lean cutlets with oatmeal and mushrooms.

Ingredients:

- half a glass of oatmeal,
- 300 grams of champignons,
- 1 onion,
- 2 tsp. mushroom seasoning,
- 50 ml. vegetable oil,
- salt,
- black pepper,
- 30 grams of dill,
- corn flour.

31.03.2018

Lenten gingerbread with jam

During Lent, I often bake this very tasty and easy-to-prepare Lenten pie with jam. It is easy to prepare and quite quick.

Ingredients:

- one and a half glasses of strong brewed tea,
- 4 tbsp. honey,
- 2.5 cups flour,
- a glass of sugar,
- a glass of vegetable oil,
- one and a half tsp. soda,
- 6-7 tbsp. jam.

30.03.2018

Peppers stuffed with mushrooms and vegetables in the oven

And so, we take bell peppers and stuff them with mushrooms and various vegetables. Thanks to this recipe you can prepare an amazing dinner from the most simple products.

Ingredients:

- 1 bell pepper,
- 50 grams of champignons,
- 50 grams of zucchini,
- 50 grams of eggplant,
- 50 grams of carrots,
- 50 grams of onions,
- salt,
- spices,
- 1 tbsp. mayonnaise or sour cream.

29.03.2018

Lenten pizza

I love pizza very much, which is why I can’t give it up even during Lent. Recipe Lenten pizza I described it in detail for you.

Ingredients:

- 1 tomato,
- 200 grams of mushrooms,
- 1 onion,
- 3 tbsp. tomato paste,
- 200 grams of flour,
- 125 ml. water,
- 1 tsp. yeast,
- 1 tbsp. olive oil,
- salt,
- sugar,
- a bunch of green onions,
- a bunch of dill.

20.03.2018

Canned red bean lobio

Lobio is a great Georgian snack made from red beans. The recipe for lobio is not at all complicated, but this dish is perfect not only for everyday life, but also for holidays.

Ingredients:
- 380 grams of red canned beans in s/s;
- 1 onion;
- 2-3 cloves of garlic;
- 50 gr walnuts;
- 1-2 tbsp. olive oil;
- hot pepper to taste;
- salt to taste;
- ground black pepper to taste;
- 1 tbsp. white wine vinegar;
- several sprigs of cilantro;
- 2-3 tbsp. tomato paste or adjika.

05.11.2017

Instant pickled cabbage

To prepare this crispy and moderately spicy pickled cabbage, you only need a day. This quick recipe will allow you to delight your household with delicious and healthy snack more often and without much effort.

To prepare pickled cabbage according to our recipe you will need:

- 800 g white cabbage;
- 200 g carrots;
- apple cider vinegar or regular table vinegar;
- 1 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- several bay leaves;
- a few peas of allspice;
- several buds of cloves.

23.10.2017

Mackerel baked with mustard-lime sauce

Juicy tender baked mackerel with a spicy and spicy sauce will certainly become the main decoration of your holiday table. All guests are guaranteed to appreciate the impeccable taste and beautiful appearance of this hot dish, and the ease of preparation will be a pleasant “bonus” for the hostess!

Required Products:

- garlic - 1 clove;
- frozen mackerel;
- mustard - 1/2 tbsp. l.;
- lime juice - from half a fruit;
- a little salt.

20.10.2017

Fish aspic

- fresh fish (silver carp),
- carrot root - 1 pc.,
- onion - 1 -2 pcs.,
- water – 1.5 l.,
- gelatin (instant) - 15 g.,
- laurel leaf - 3 pcs.,
- salt, spices - to taste.

02.10.2017

Overseas caviar from eggplant

For most women, eggplant caviar is a highlight that all members of her family love very much. It is also considered dietary, and therefore healthy. We will help you improve the recipe for your caviar, thanks to which you will be able to further win the hearts of those dear to you. For this you will need:
- large eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.

19.04.2017

Georgian spinach pkhali

Pkhali in Georgian - these are very tasty balls of vegetables, with big amount spices Our pkhali recipe is made from spinach, very juicy, very colorful, appetizing and, of course, insanely delicious!

Ingredients:
- 280 grams of fresh spinach;
- 70 grams of walnuts;
- 30 grams of cilantro;
- 3 cloves of garlic;
- lemon juice to taste;
- 4 tbsp. pomegranate sauce;
- 1/4 tsp. khmeli-suneli;
- 1/4 tsp. coriander;
- 1/4 tsp. salt;
- 1/4 tsp. pepper

23.03.2017

Lazy fish aspic from carp

This is probably the simplest recipe for making aspic - fish and vegetables are laid in layers and simmered over low heat. Then everything is transferred to deep plates and filled with broth. What are beets and onion peels for? Find out about this from the photo recipe.

Products for the recipe:

- one fish,
- a handful of onion peels,
- 12 beets,
- a head of onion,
- one carrot,
- one celery root,
- water,
- salt,
- sugar - a small pinch,
- spices for fish dishes - to taste,
- fresh parsley - for decoration.

27.04.2016

Homemade salted mackerel

We suggest salting fresh mackerel at home according to our recipe. The fish turns out aromatic and tasty. It can be served in portions, used as an ingredient in a salad or made into sandwiches.

Ingredients:
[i] - 2 carcasses of fresh mackerel,
- 200 ml water,
- 2 bay leaves,
- 1 teaspoon ground coriander,
- 1 teaspoon ground basil,
- 1 tbsp granulated sugar,
- 4 carnation constellations,
- 2 tablespoons of salt.

07.12.2015

Lightly salted trout at home

We suggest preparing a wonderful holiday appetizer - salted trout. Great option homemade for the festive table.

Ingredients:
- 250 grams of trout,
- one and a half teaspoons of sea salt,
- half a teaspoon of sugar,
- 1 tbsp cognac.
- 1 pinch of dried coriander.

10.11.2015

Microwave Sweet Potato Twist

Delicious and sweet, potato twist chips are usually deep-fried. But food prepared this way is, to put it mildly, not healthy. Therefore, we will cook them in the microwave, which will have little effect on their taste, but the usefulness of such food will increase. The most difficult thing, perhaps, is to make a beautiful spiral, but otherwise the recipe is very simple. Although, if you have a spiralizer, then there will be no problems at all.

Ingredients:
- sweet potato- 1 PC,
- olive oil - 2 tsp,
- salt to taste.

01.08.2015

Spicy champignons in Korean style

Anyone who has tried this appetizer will definitely make it again. And then again. And further! Because with a little effort, even a beginner can prepare delicious savory mushrooms.

List of required ingredients:

- 1 kg of fresh champignons;
- 2 onions;
- 3-4 cloves of garlic;
- 200 ml vegetable oil;
- 60 ml vinegar;
- 1 tsp. salt;
- a little black pepper;
- a pinch of ground coriander;
- a little red hot pepper.

01.08.2015

Homemade pickled mackerel

Marinated mackerel prepared according to this recipe will become your signature dish. Whenever you prepare it and no matter who you treat it to, the snack will always be praised. After all, the fish turns out to be very appetizing!

To marinate mackerel at home, you will need:

- 4 mackerel;
- 3-4 onions;
- 3 cloves of garlic;
- 1 tsp. Sahara;
- 1.5 tbsp. l. salt;
- 3 tbsp. l. vinegar;
- 5-7 peas of allspice;
- 2 tbsp. l. vegetable oil;
- 4 bay leaves;
- 1 tsp. mustard powder

If you are fasting, this does not mean at all that you have to eat only noodles and rolls. On the contrary, this is a great chance to improve your gastronomic skills and learn how to cook something new. Therefore, today I offer you a large selection of wonderful Lenten dishes for every day. This can be useful not only for those who are fasting. In my recipes you will find a lot of original simple side dishes that can diversify any diet. And lenten soups after fasting can be prepared with meat.

Here you will find a real Lenten menu - salads, soups, main dishes and even baked goods. Delicious recipes for Lent and beyond.

It is clear that fasting is not a time to indulge in gluttony, but this is not a reason to indulge in laziness and eat anything. When there is a lot healthy recipes- despite the fact that the food remains simple and ordinary.

One indisputable advantage of Lenten dishes is that they are cheap, easy to prepare and easy on the body. And at the same time very interesting and tasty. All these recipes are based on the simplest products that everyone has - cabbage, carrots, potatoes, frozen vegetables, tomato paste, green peas.

For those who also want to make their dishes more dietary, you can completely replace vegetable oil with lemon juice in salads, and fry for baking in the oven without oil (you can add a little water), or stew with water.

What you will find in this article

Lenten salads

Lettuce and green pea salad

Light and tasty salad.

Products:

Lettuce leaves (lettuce packaging in pots), or can be replaced with Chinese cabbage, and ideally - Iceberg lettuce - two-thirds of a head of cabbage
half a pepper

half an onion
carrots - 1 pc.
garlic - one or two cloves
Vegetable oil (for dietary option Can be replaced with lemon juice)
salt pepper
Cut the onion and pepper into small pieces. Grate the carrots on a coarse grater. Cut the salad. Place the peas and squeeze out the garlic. Salt, pepper, season with vegetable oil or lemon juice! You can also chop some greens here.

Cabbage salad with cucumbers and peppers

We've all tried this salad, but not everyone is familiar with the art of preparing tender, vinegary cabbage!

Products:

Cabbage - one kg,
Sweet pepper - one large

cucumbers - two pieces
sugar - one tbsp. heaped spoon
salt - one tsp. With a slide,
nine percent vinegar - one or two tbsp.
Fresh dill
vegetable oil

Slice the cabbage very thinly. To do this, you need to slide a knife along the surface of the cabbage, cutting off very thin strips.
Salt, pour in vinegar, sprinkle with sugar. Add chopped dill. Press lightly with your hands to release liquid, but not too much.
Cut the pepper into small squares. Cucumbers - into strips. Add vegetables to cabbage, add oil and stir.

Lenten soups

Lenten vegetable soup

A simple and very tasty Lenten soup!

Products:

Cabbage - one kg
Carrots - three pieces
Potatoes - five pieces
Onions - two pieces
Garlic - six cloves
vegetable oil
Greenery
salt
1. Chop 1 kg of cabbage into square pieces. Fill with two and a half liters of water and salt. Let simmer for 30 minutes on low heat.
2. Cut the potatoes into cubes.
3. Cut the carrots and onions into small pieces.
4. Fry the garlic for a couple of minutes, then add carrots and onions to it. Fry for about fifteen minutes until golden brown.
5. When the cabbage broth has cooked for 30 minutes, throw the potatoes into the pan and cook for another ten minutes.
6. After this, add the rest of the vegetables. Bring to a boil and remove from heat after five minutes.
7. Sprinkle with chopped parsley and dill. Cover with a lid for about fifteen minutes and you are ready to eat!

Lenten soup with vegetables and rice

Products:

Pepper - one piece
bulb
carrot (large) - one piece
garlic - four cloves
rice - 4 tbsp. l. with top
potatoes - three pieces
broth or water - two liters

bay leaf, dill
vegetable oil

Cut the potatoes into cubes,
put in two liters of broth or water, add salt and bring to a boil. Cook for 15 minutes when it boils.

At this time, chop the onion into rings and rings into quarters. Grate the carrots (coarsely). Cut the pepper into squares. Garlic cloves - round.

Fry the onion and carrots for about five minutes until they change color a little. Move the roast to the edges of the pan and add the bell pepper to the center.

Fry the pepper for 5 minutes until it changes color, then stir in the onion and carrots. And again move the mass to the sides. And put chopped garlic in the middle and fry for a minute. Then stir vegetable mixture and remove from heat.

Place the roast in the soup and also add 4 tablespoons of rice. Let it boil, cook for no more than 5 minutes.
Remove from the burner, add bay leaf and chopped dill. Do not stir yet, leave to sit for 20 minutes, covered. During this time, the rice will be perfectly cooked.

You can also season the soup with paprika.

Lenten soup with green peas

Red lentils - two hundred grams
carrots - two hundred gr
onion - one hundred gr
garlic - one or two cloves
sesame - one tbsp. with a slide
sunflower oil
Boil lentils in two and a half liters of water. Add 1 tbsp. salt.
Finely chop or grate the carrots. Chop the onion into small pieces. Fry the onions and carrots on low power while the lentils are cooking. Until golden but not brown.

When the lentils are almost ready, add the roasted vegetables. Cook for another 5 minutes. Heat the sesame seeds in a dry frying pan until they darken a little. Remove soup from heat, add sesame seeds. Let it sit for fifteen minutes.

Lenten pea soup

We all see bags of frozen Brussels sprouts in the store. But we don’t know many options on how to cook them deliciously. All I knew before was to fry it with meatballs. But here is another very tasty recipe that will diversify the Lenten menu.

Products:

Frozen packaging Brussels sprouts(four hundred gr.)
soy sauce - two tbsp. l.
mustard seeds - one tsp.
Tomato paste - one tbsp.
Garlic - three cloves

Place the cabbage in water, bring to a boil and let it simmer for fifteen minutes.
Chop the garlic and crush the mustard seeds a little.
Place the cabbage in a frying pan with hot oil, along with everything else - garlic, tomato paste, soy sauce, mustard seeds. Add 0.5 tbsp. water, cover with a lid and heat for about five minutes. No salt is required as there is soy sauce.
There is no need to salt the dish.

Rice with peas and beans

Very tasty Lenten dish

And here's another one basic recipe, which not every housewife knows how to cook. Because there are tricks! But if the potatoes are fried correctly, then McDonald's fries can rest!
Peel the potatoes.
Take a thick-bottomed frying pan, such as cast iron. First, turn the hot burner to high for a couple of minutes to warm up the pan.
At this time, cut the potatoes into rounds. When the frying pan is hot, pour in vegetable oil and place on medium heat(a four out of six). Let the oil heat up for another minute.
Place all the potatoes to fry, close the lid and leave undisturbed for ten minutes.
Attention, do not stir the potatoes! Using a spatula, carefully pry it under the fried layer of potatoes in the middle. And turn the entire layer over as much as you can. Also carefully turn the potatoes over in layers on the sides of the pan.
Again, time exactly ten minutes. And fry again under the lid. Again, carefully turn the entire layer of potatoes over.

And one more time - ten minutes, fry under the lid. Then add salt. Turn over again carefully in the same way as before. This time you can literally wait a couple of minutes, or ten if you want it browner. This is delicious!

Mushroom rice

I advise everyone to try this recipe, not just those who are fasting!

Products:

Potatoes - one and a half kg,
mushrooms, preferably fresh - two hundred gr. (you can use a pack of frozen ones)
breadcrumbs
onion - two pcs.
Boil the potatoes in salted water (you can cut them into cubes to speed up the process).
Throw out the water. Mash the puree. Let cool to room temperature.
Chop the mushrooms into small pieces. Fry for about fifteen minutes...
Divide the mashed potatoes into 8 lumps (so as not to stick, wet your hands). Make cakes from the puree. Add mushrooms. Roll the zrazy so that the filling is inside.
Sprinkle with breadcrumbs and place on a sheet that has been sprayed with oil. Place in a hot oven at 180 degrees and cook for half an hour.
You can garnish with fried onion rings. And for those who are not afraid of calories, pour each ready-made immediately with the oil in which these rings were fried.

Lenten pancakes

Yeast lean stuffed pancakes

Products:

Flour - one and a half cups,

water - two glasses,
activated yeast - one tsp.
Sugar - one tbsp.
half a spoon of salt
vegetable oil

Filling:

about a glass of boiled buckwheat
onion - one pc.
dry mushrooms - a handful

Let's do yeast dough for pancakes. Dissolve yeast and sugar in warm water. Leave for fifteen minutes. Next, add salt, sift the flour, stir so that there are no lumps. Add 2 tbsp. sunflower oil. Let the dough sit for about forty minutes.

Grease the frying pan with a thin layer of oil. Wipe off excess with a tissue. Fry pancakes.

While the dough is resting, make the filling. Boil dry mushrooms and chop.
Fry with buckwheat, chopped onion and carrots. Or simmer in the oven.
Fill the pancakes with minced meat. You can also fry the prepared pancakes in vegetable oil until golden brown crust, but I don’t do this for calorie reasons. Read the step-by-step recipe for lean pancakes with photos.

Yeast-free lean pancakes with potato filling

Products:

Yeast dough (store bought or homemade, not important) - one kg
Potatoes - four pcs.
onion - 1-2 pcs
salt, pepper, sunflower oil

Slice the potatoes and onions very thinly, potatoes into slices, and onions into rings. Stir, pour 1 tbsp. sunflower oil, 1 tsp. salt without a slide, a little ground pepper, stir.
Divide one kilogram of dough into ten pieces. And each of them is two more, one of which is twice as large as the second.
Roll out the larger one thinly and place it on a small saucer, with the edges rolled down.
We also divide the potato mixture into about ten parts. Spread one onto the dough. Now we roll a smaller circle from a small piece and place it on top of the potatoes. Fold the edges up. Turn over and roll out the cake a little again.

Then fry at low temperature for five minutes, turn over - and another five.

Famous breadsticks

Very simple brine cookies, delicious!

Products:

One glass of brine
One glass of vegetable oil,
one glass of sugar,
two packs of coconut flakes (you can also use lemon zest, dried berries, dried fruits, etc.)
two to three glasses of flour

Place butter, sugar, brine and one packet of chips in a bowl and mix. Add flour until the dough is as thick as shortbread (two to three glasses), that is, so that you can roll it out.
Roll out and sprinkle with remaining shavings.
Use cookie cutters or a glass to cut out the cookies.
Bake on a floured baking sheet at a temperature of one hundred and eighty degrees for about ten minutes.

Poppy cookies

Products:

Poppy - two hundred gr.
Brown (or regular) sugar - one tbsp.
half a teaspoon of soda
Apple vinegar- two tbsp.
salt - half tsp.
Half a glass of water
flour - one or two tbsp.
cinnamon - 1-2 tsp.
Sunflower oil - four tbsp. l.
Mix dry ingredients: sugar, poppy seeds, cinnamon, salt. Add water and sunflower oil, soda and apple cider vinegar. Knead the dough, similar to shortbread (so that it rolls out).
Cover with film and leave for one hour.
Then roll out the dough into a layer of about half a centimeter. Cut out cookies using cookie cutters or a glass. Place on baking paper or a floured baking tray. Place in an oven preheated to 180 degrees for about half an hour.

Lenten Coconut Banana Cookies

Products:

Bananas - 2 pcs.
coconut flakes - two hundred and fifty gr.
Half a glass of sunflower oil
sugar (preferably brown, but regular is fine) half a glass
water and flour
Mix sugar, butter, chopped banana and beat, adding coconut and flour. Until you get a thick dough.
To prepare the dough, mix sugar and butter together, add chopped banana. Using a whisk, turn everything into a homogeneous mass, gradually adding coconut and flour. The dough should not be liquid, but slightly thick, like thick sour cream.
Place small and not thick cookies on a baking sheet lined with baking paper or sprinkled with flour.
Bake at 180 degrees for twenty minutes, then dry at minimum temperature until the cookies become golden.

Lenten cakes

Lenten carrot cake

Very tasty, tender, aromatic carrot cake from simple ingredients.

Products:

One hundred and fifty grams of flour
100 grams of carrots
a handful of raisins or other dried fruits (optional)
a handful of walnuts (one hundred grams) (optional)
six tablespoons of vegetable oil
one hundred grams of sugar
a packet of vanilla sugar or vanillin
three teaspoons baking powder

Sprinkles:
fifty grams of flour
two tablespoons of vegetable oil
thirty grams of sugar

Make topping from the indicated products. Mix and rub with your hands until crumbly. Place in the refrigerator.

Let's make the dough. Mix flour, sugar, baking powder. Add vegetable oil and water. Beat. Three carrots on a coarse grater, put them in the dough, add raisins and chopped nuts if desired.
Baked in a small form - eighteen centimeters. Place baking paper on the bottom. Pour out the dough. Sprinkle with crumbs. Bake in a hot oven (one hundred and eighty degrees) - about one hour. Check for doneness with a match. The cake can then be sprinkled with powdered sugar.

Lenten chocolate coffee cake

Products:

one glass of sugar,
a third of a glass of sunflower oil
one third cup cocoa powder
vanillin
one and a quarter cup of flour
teaspoon of soda,
teaspoon vinegar
glass of coffee (or water)

PREPARATION:

In a bowl, mix dry ingredients: flour, vanillin, sugar, cocoa, soda and salt. Add water or coffee, vegetable oil and vinegar.
Whisk everything.
Place in a hot oven at 180 degrees. Bake for about half an hour.
Grease the finished biscuit with jam or melted dark chocolate(if you find one without milk). You can also decorate with vegetable cream.

Super-healthy, super-dietary raw food (no baking) Lenten persimmon and blackcurrant cake

For a mold 18 cm.

Products:

The basis:
¾ cup (80g) walnuts
12 pcs. (100g) dates
A pinch of cardamom

(if you are afraid to make it on such a basis, then you can make shortbread lean - like brine cookies or poppy seed cookies, the recipes are given above. You can make such a cake in parallel with the cookies)

Filling:
persimmon - 2 pcs
dates - 20 gr
cinnamon - 0.5 tsp.
Water - 150 ml
agar-agar or pectin 1 tsp.
frozen black currants - 100 g (or any other berry)
agar-agar 1 tsp.
Sugar
Defrost the berries
Grind the walnuts in a blender. Grind the dates too. Stir with nuts, add a little cardamom, mix with a blender into a homogeneous mass. Line the bottom of the mold with parchment and spread the mixture over the bottom.

Place in the refrigerator for an hour and a half, then in the freezer.

If you are confused by such a base, then make shortbread lean dough, like in brine cookies or poppy seeds cookies, and bake the base.

Making persimmon jelly. Peel the persimmons, beat with a mixer or blender into a homogeneous puree. Add cinnamon and sugar to taste (you can use two dates instead of sugar).
1 tsp Add agar-agar to 150 ml of water. Bring to a boil with constant stirring.
Pour agar into persimmon puree. Remove the base from the freezer and pour the puree and agar on top. Place in the freezer.

Fill
Take 150 ml of juice from frozen berries, which appeared during defrosting. Add sugar, but a little, so that it is sweet and sour. Pour 1 tsp of agar with fruit drink, bring to a boil and boil for 1 minute. Remove the cake from the freezer, place the berries on top, and pour currant jelly over it.
Place in the refrigerator for three hours.

Lent is one of the main events Orthodox year. Believers prepare for the celebration of Easter by cleansing their souls, thoughts and bodies. You will learn from the article what you can eat during this period and what dishes you can prepare during fasting.

in the post?

In order not to break your fast and prepare a dish allowed on a specific day of abstinence, you need to know which foods are allowed and which are prohibited for consumption. Lent is considered the strictest among the rest. The first and last weeks are especially difficult to comply with.

On the very first day you need to completely abstain from eating. During Lent, cold dishes without vegetable oil are allowed from Tuesday to Friday. Such days are called dry eating.

On Saturday and Sunday, fasting is the least strict. So, in the first week of fasting on these days it is allowed to eat hot dishes seasoned with vegetable oil.

During the remaining 5 weeks of Lent, you should eat this way: dry eating should be observed on Monday, Wednesday, Friday, and hot food can be eaten on Tuesday and Thursday; on weekends, you are allowed to season your food with vegetable oil, and it is permissible to sip a little red wine. You can also prepare festive dishes during Lent, but they also should not contain foods prohibited for consumption.

On Lazarus Saturday you can put fish caviar on the table. And the next day, on Palm Sunday, the consumption of fish dishes is allowed. But here it should be taken into account that if the above holidays fall on the calendar during Holy Week, then during this period the consumption of any food of animal origin is prohibited. On Good Friday it is recommended to abstain from food, and on the day before Easter, dry eating is allowed. Dishes prepared during Lent should not only not contain prohibited foods, but also be charged with positive energy and the pure thoughts of the cook.

During fasting, food is prepared only from products of plant origin. Animal foods are prohibited: meat, dairy products, butter, eggs and all derivatives. You cannot eat fast food, snacks, carbonated drinks, etc. Food must be of natural plant origin. Dishes should not be too spicy, spicy or sweet. Such food is also an excess on the table.

From a nutritional point of view, it can be noted that lenten dishes during fasting are not only not harmful to health. On the contrary, they cleanse the body of deposits and toxins and strengthen it with vitamins and minerals. Proper fasting does not harm health due to the fact that the lack of animal food and all necessary substances is replenished with plant components. Thus, the lack of animal protein is replaced by vegetable protein through the consumption of beans, peas, wheat, nuts and mushrooms. Apples, bananas and buckwheat will cover iron deficiency. Dried fruits with honey will support the immune system. Often the main dishes during fasting are prepared on the basis of various cereals. The latter carry healthy carbohydrates that will saturate the body. All kinds of vegetables and fruits will give energy and make up for the lack of nutrients, microelements and vitamins.

From the permitted products you can prepare a wide variety of simple but tasty dishes: soups, salads, snacks, main hot and cold dishes and even pies. We offer you simple but extraordinary recipes for dishes during Lent.

Italian bean soup

A hearty, rich and unusual-tasting soup will become a decoration. To prepare it you will need:

• canned beans - 200 g;
• green beans (can be frozen) - 300 g;
• 1 onion;
• garlic clove;
• half liter tomato juice;
• eggless noodles (can be prepared yourself from flour and water) - 250 g;
• greens (dill, parsley, green young onions) to taste.

Cooking method

1. Weld green beans until ready. Drain it in a colander.
2. Finely chop the onion and garlic. Simmer in water in a deep soup pan. On days when vegetable oil is allowed, you can fry it.
3. Pour tomato juice into the onions and garlic. Simmer for 15 minutes with the lid closed.
4. In a separate pan, boil the noodles in salted water.
5. Add the rest of the ingredients to the simmering tomato juice with onions and garlic: green and canned beans, noodles. Add salt to taste and boil for 15 minutes.
6. Sprinkle the soup with fresh herbs before serving.

Vegetable salad with avocado

What dishes to cook during fasting on days of dry eating? Try to do unusual salad with avocado. This fruit has high calorie content. Therefore, the proposed salad will not only enrich it with vitamins, but will also saturate the body of a fasting person.
To prepare it, you will need the following products:

• tomatoes - 2 pcs.;
• avocado - 1 pc.;
• medium onion head;
• cucumber - 2 pcs.;
• radishes - 200 g;
• lemon juice;
• salt.

Making the salad is very simple. To do this, you need to cut all the vegetables and avocados into cubes. Finely chop the onion and soak for 5-10 minutes in lemon juice. Then mix all the ingredients and add salt. You can also season with lemon juice or, on permitted days, with olive oil.

"Ratatouille"

Vegetables can also be used to prepare delicious dishes during Lent. Recipes for vegetable salads, stews and stewed vegetables surprise with a variety of tastes. We invite you to try the original Italian vegetable dish “Ratatouille”. IN classic recipe All vegetables are deep fried before baking. We slightly modified the cooking technology and got an equally tasty and even healthier dish.

To prepare Ratatouille you will need the following products:

• red bell pepper - 1 pc.;
• 1 head garlic;
• 1 onion;
• zucchini - 2 pcs.;
• blue ones - 2 pcs.;
• tomatoes - 0.5 kg;
• half a liter of tomato juice;
• sea ​​salt;
• fresh greens.

How to cook Ratatouille

1. Peel the eggplants, cut into slices up to 1 cm wide and soak them in cold water for half an hour.
2. Peel the tomatoes by pouring boiling water over them.
3. Peel the skin of the zucchini.
4. To prepare the sauce, simmer finely chopped onions and bell peppers with a few cloves of garlic in half a glass of tomato juice until the vegetables are tender. Add some salt. Blend the mixture in a blender until a thick sauce forms.
5. Place parchment paper in a baking dish and pour the sauce on top to a thickness of about 1 cm.
6. Lay out the vegetables, alternating eggplant, zucchini, and tomato so that the vegetables closely fill the form, as in the photo below.
7. Now prepare the dressing. To do this, you need to mash the greens in a mortar, sea ​​salt and a few cloves of garlic. On permitted days you can add olive oil. Ready to fill brush vegetables on top.
8. Place the pan in the oven and bake at 180 degrees for an hour and a half until the vegetables are ready.

Dumplings with sauerkraut

What dish should you prepare during Lent that will surprise your household and even guests? Make dumplings! Few people know that such a traditional dish can be lean and at the same time no less tasty than the original. Only the filling will have to be replaced with vegetable one. For dumplings with sauerkraut you will need the following products:

• flour - 500 g;
• glass of water;
• sunflower oil - 100 g;
• sauerkraut - 500 g;
• salt to taste.

Preparing such a dish during Lent does not take much time. First you need to prepare the dough. Unfortunately, it is impossible to make it without vegetable oil - the dough will crumble. Therefore, you can please your loved ones with such dumplings only on certain days of Lent.

In order to prepare the dough, you need to mix flour, water, and add salt to taste. Place the kneaded dough into the refrigerator for an hour. Then roll out the dough into “sausages”. Cut them into pieces, roll out circles. Then you need to squeeze out the excess juice from the sauerkraut. Place the filling in the middle of each dough circle and seal it into a dumpling shape. All that remains is to cook the product in salted boiling water for 5-7 minutes. Lenten dumplings with sauerkraut ready!

Pilaf with dried fruits

What dishes to prepare during Lent for the main meal? After all, in Russian cuisine it is customary to count meat treats the main decorations of the table. You can offer to cook vegetable stew, porridge with mushrooms in pots, sauté, and on certain days the highlight of the diet will be fish. We offer you and hearty pilaf. To prepare it you need the following ingredients:

• rice (it is better to choose long-grain varieties) - 1.5 cups;
• a couple of large onions;
• carrots - 750 g;
• dried dates - 150 g;
• dried apricots - 350 g;
• ginger root;
• lemon juice - 4 tbsp. l.;
• ground cumin;
• ground coriander;
• ground cinnamon;
• vegetable broth - 3 cups;
• liquid honey - 2 tbsp. l.;
• mint sprig;
• salt.

How to cook pilaf

1. Rinse the rice and soak it in cold water for half an hour.
2. Peel the vegetables.
3. Cut the carrots into large bars, the onion into rings.
4. Finely chop the ginger.
5. Fry the chopped vegetables in a saucepan. Add all the spices and salt.
6. Place washed and dried dates and dried apricots in a separate pan with honey and lemon juice for 3-5 minutes.
7. Add the honey mixture to the saucepan with the fried vegetables.
8. Place the rice in a colander. Then pour into a saucepan, level the surface and pour in vegetable broth. Cover with a lid, reduce heat and simmer without stirring with the lid closed until the rice is cooked (about 20 minutes).
9. Remove from heat. Release the steam by opening the lid. Place a sprig of mint on top and close the lid. Let the dish brew for another 10-15 minutes. Fragrant pilaf ready!

Honey gingerbread

You can even prepare sweet dishes for Lent. We prepare honey Lenten gingerbreads at home. You can pamper your household with them at any time. They will become worthy decoration festive table. However, do not forget that sweet dishes should not be consumed in excess during Lent.

To prepare them you will need:

• a glass of sugar;
• 500 g liquid honey;
• a pinch of soda;
• 7 glasses of flour;
• 1 tsp. lemon juice;
• 4 cups chilled purified water.

How to cook

1. Mix water, honey and sugar in a saucepan. Bring the mixture to a boil, stirring constantly. Melt until the sugar is completely dissolved. Then remove from heat. Let the mixture cool.
2. Knead the dough by mixing the honey mass with flour and soda slaked with lemon juice. Place the dough in the refrigerator for half an hour.
3. Roll out the dough 2 cm wide. Press out the molds.
4. Bake gingerbread cookies on a baking sheet at 220 degrees for 20 minutes.
5. You can decorate baked goods with powdered sugar or jam.

You can create recipes for dishes during Lent yourself, slightly modifying the classic ones and replacing the necessary products. In this way, original Lenten dishes are obtained, which the hostess can safely serve at the festive table.

Fruit cake

What holiday dishes should I prepare for Lent? Of course, a real cake! To prepare a delicious sponge-fruit cake you will need the following products:

• flour - 3 cups;
• one and a half glasses of fruit juice to taste;
• sugar - 400 g;
• zest of 2 oranges;
• sunflower oil - 4 tbsp. l.;
• 2 bags of baking powder;
• vanillin - 2 packs;
• salt to taste.

For the cream you need to prepare the following ingredients:

• sugar - 5 tbsp. l.;
• any juice - 2 glasses;
• semolina (cereals) - 3 tbsp. l.

To soak the cakes you will need 2 large spoons of sugar and 500 g of juice.

Preparing the cake

1. Knead the dough from the ingredients needed for the cakes. Divide it in half and bake 2 sponge cakes at 200 degrees for 20 minutes.
2. Place one cake in the refrigerator. Leave the other one on the table, covered with a napkin.
3. Prepare the impregnation by mixing the juice with sugar. Soak the sponge cake with it. Then leave it to cool in the refrigerator as well.
4. Prepare the cream. To do this, mix the juice with sugar in a saucepan and bring to a boil. Then gradually add semolina and cook like regular porridge until tender.
5. Cool the cream and beat thoroughly with a blender.
6. Remove the cakes from the cold. Place them on top of each other and coat with cream on all sides.
7. If desired, you can decorate the top with nuts, coconut flakes or fruit slices.

Conclusion

Even from a seemingly meager list of products you can prepare incredibly tasty dishes for Lent. The recipes we have proposed can, if desired, be improved independently with a little imagination.

CULINARY RECIPES

The basic principles of a strict fasting diet for detoxifying the body come down to several important points:
1. Eliminate all meat, fish and dairy products, all animal fats and proteins.
2. If possible, eat a lot of raw vegetables and fruits and always greens.
3. Eat plenty of vegetables and fruits with plenty of fiber.
4. Eat a moderate amount of fried foods, while completely eliminating overcooked foods, especially those cooked in reused or long-boiling oil.
5. Increased drinking.
Lenten cuisine dishes have excellent taste and can satisfy the most sophisticated gourmets.
The recipes given provide the quantities of ingredients needed to prepare meals for a family of 3-4 people.

Salads and other snacks
IN lean nutrition There should be an abundance of raw vegetables and fruits, because they provide the most complete fiber structure with optimal sorption properties and a set of vitamins and other valuable biologically active substances, untouched by temperature treatment. Therefore, salads made from raw vegetables and herbs are the most valuable dishes of the week of detoxification therapy. Even if you make a salad from boiled vegetables (beets), it’s good to add at least a little grated or finely chopped raw vegetables (the same raw beets) and, of course, maximum amount greens (parsley, dill, green onions, etc.).
In summer and autumn there are no problems with salads. For their preparation you can use without restrictions fresh radish, turnips, cucumbers, lettuce, sweet peppers, and tomatoes in small quantities. In late autumn, winter and spring, it becomes difficult to purchase all these vegetables. However, from the most common vegetables that can be stored well all winter - such as carrots, beets, potatoes, onions, fresh and pickled cabbage - you can prepare many different delicious salads.

1. Fresh cabbage salad with carrots
Finely chop the white cabbage and mash it with your hands. Grate the carrots on a coarse grater. You can add chopped sweet peppers or prunes. Mix everything thoroughly, season with sugar, salt and vinegar. Add vegetable oil.
Fresh cabbage - 250 g, raw carrots - 100 g, vegetable oil - 30 g, sugar, salt and vinegar to taste.

2. Salad from red cabbage with apples
Chop the cabbage thinly, sprinkle with salt and rub with your hands. Finely chop the peeled apple. If desired, you can add celery root grated on a coarse grater. Mix everything, season with sugar and vinegar. Add vegetable oil. To sprinkle green onions.
Fresh red cabbage - 250 g, one apple (preferably Antonov), vegetable oil - 30 g, sugar, salt and vinegar to taste.

3. Salad with seaweed
Finely chop the white cabbage and grind with salt. Finely chop the onion. Combine with seaweed and mix. You can add chopped fresh cucumber. Add sugar, salt, season with vegetable oil.
Fresh cabbage - 100 g, sea cabbage - 150 g, one small onion, one small cucumber, vegetable oil - 30 g, sugar and salt to taste.

4. Sauerkraut salad
Squeeze the sauerkraut from the brine (if you use a whole head of cabbage, which is better, then chop it first), mix with pickled lingonberries. Add fine sugar, stir and let it dissolve. You can add finely chopped onions. Refuel sunflower oil. Garnish with finely chopped parsley.
Sauerkraut - 250 g, soaked lingonberries - 20 g, onions - 30 g, sunflower oil - 30 g, sugar to taste.
There are many ways to pickle cabbage with the addition of various seasonings, vegetables and fruits (carrots, beets, dill seeds, horseradish, cranberries, apples, grapes, plums, etc.). Usually shredded cabbage is placed in a barrel, and between its layers there are small dense heads of cabbage whole or cut in half. It is better to use them for salads. Taste qualities Skillfully prepared sauerkraut is so good that many people believe that preparing complex mixtures with other vegetables from sauerkraut is unnecessary.

5. Celery, rutabaga and apple salad
Finely chop the peeled celery root. Grate the apple (preferably sour varieties) and rutabaga on a fine grater. Mix everything and season with sunflower oil. Sprinkle parsley on top.
Celery - 100 g, rutabaga - 75 g, one large apple, vegetable oil - 30 g.

6. Turnip salad with cranberries
Grate the turnips on a coarse grater, mix with mashed cranberries, add honey or sugar, cinnamon and mix. Season with sunflower oil from roasted sunflower seeds or almond milk. Sprinkle dill or other herbs on top.
Turnips - 200 g, cranberries - 75 g, honey and sugar to taste, sunflower oil - 20 g or thick almond milk- 50 g, dill - 3 g, ground cinnamon on the tip of a knife.

7. Apple and celery salad
Cut apples and tomatoes into segments. Grate the celery root on a coarse grater. Finely chop the parsley and dill. Add salt, sugar and ground pepper. Season with sunflower oil.
Apples - 100 g, celery root - 100 g, tomatoes - 50 g, dill and parsley - 15 g each, sunflower oil - 30 g. Salt, sugar and pepper to taste.

8. Vitamin salad<Осень>
Finely chop the white cabbage and rub between your palms. Sweet pepper, apple or tomato, cut onion into strips. Grate carrots and celery on a coarse grater. Combine everything, add finely chopped dill or parsley, salt, sugar and ground black pepper, mix. Season with sunflower oil, preferably from fried seeds.
Cabbage - 100 g, sweet pepper - 50 g, apple or tomato - 50 g, onion - 25 g, celery - 25 g, carrots - 25 g, parsley or dill - 20 g, sunflower oil - 40 g, salt , sugar, vinegar and pepper to taste.

9. Raw beet salad with apples
Peel red or white beets and grate them on a fine grater. Grate the apple (preferably sour varieties) on a coarse grater. Finely chop the onion and pickled cucumber. Mix everything and season with vegetable oil. Garnish with finely chopped green onions.
Beets - 150 g, one apple, onion - 20 g, pickled cucumber - 25 g, sunflower oil - 30 g.

10. Beet salad with nuts and prunes
Table red beets, boiled in water (or better yet, baked in the oven until soft), peel and grate on a medium-sized grater. Pour boiling water over the prunes and let stand until softened, then remove, remove the seeds and chop. Soak the peeled nuts in salt water for 2 hours, then wash. Thoroughly crush the garlic along with the nuts and beat with sunflower oil. Mix everything, add salt, sugar, garnish with small nut slices or apple slices.
Beets - 150 g, prunes - 100 g, peeled walnuts or hazelnuts - 40 g, garlic - 1 clove, vegetable oil - 40 g, salt and sugar to taste.

11. Beetroot salad with horseradish
Grate cooked or baked red beets on a coarse grater. Finely chop the apple. Grate the horseradish root on a fine grater. Mix everything, add salt, vinegar (apple vinegar is better), season with vegetable oil. Garnish with parsley.
Beets - 200 g, apples - 50 g, horseradish root - 25 g, vegetable oil - 30 g, salt and vinegar to taste.

12. Carrot salad with garlic and nuts
Grate fresh carrots on a coarse grater, mix with chopped nuts and crushed cloves of garlic. Add sugar, salt to taste, season with vegetable oil. Garnish with parsley.
Carrots - 200 g, garlic - 2 cloves, peeled walnuts or hazel nuts - 2 tablespoons, sunflower oil - 30 g.

13. Carrot and turnip salad
Grate raw vegetables on a coarse grater, add finely chopped parsley and salt to taste, season with sunflower oil.
Carrots - 80 g, turnips - 160 g, parsley leaf - 5 g, sunflower oil - 30 g.

14. Carrot and radish salad with apples
Chop the peeled vegetables on a coarse grater. Peel and cut apples thin pieces(it is better to use sweet varieties). Crush the garlic and beat with sunflower oil (preferably from fried seeds). Mix everything and add this oil. Add sugar and salt. Garnish with parsley or dill.
Carrots - 50 g, radish - 100 g, apples - 60 g, garlic - 2 cloves, parsley leaf or dill - 5 g, sunflower oil - 30 g.

15. Carrot and radish salad with nuts
Peel carrots, radishes, parsley and celery roots, rinse and chop into strips. Mix, add salt to taste and season with vegetable oil whipped with nuts and cinnamon. To prepare the dressing, grind the nuts, add cinnamon on the tip of a knife and beat with vegetable oil.
Carrots - 50 g, radishes - 100 g, parsley and celery roots - 20 g each, walnuts or hazel nuts - 30 g, vegetable oil - 40 g.

16. Radish salad with onions
Peel the radish, rinse in cold water, chop into strips or grate on a coarse grater, add salt and mash with a wooden masher. Wait a while for the juice to release. Peel the onion, chop finely, pour boiling water over it. Grate the carrots on a coarse grater. Mix everything and season with sunflower oil (preferably from fried seeds). Salt and vinegar to taste. Garnish with green onions and, if available, green peas.
Radish - 150 g, onion - 40 g, carrots - 20 g, sunflower oil - 30 g, green onion - 5 g, green peas - 10 g.

17. Radish salad with apples
Grate peeled radishes, apples (preferably sour varieties) and carrots on a coarse grater. Grind the garlic with sunflower oil. Mix everything, add salt. Season with vegetable oil. Garnish with thin apple slices, green onions and parsley.
Radish - 100 g, apples - 60 g, carrots - 20 g, garlic - 5 cloves, parsley or dill (leaves) - 10 g, green onions - 5 g, vegetable oil - 40 g.

18. Pumpkin salad with apples, honey and nuts
Cut raw pumpkin into thin strips and mix with finely chopped apples. Add lemon juice and honey, stir. Sprinkle crushed nuts on top and let stand for 30 minutes. Then sprinkle with powdered sugar and cinnamon.
Pumpkin - 250 g, apples (sweet varieties) - 2 pieces, honey - 2 tablespoons, crushed nuts - a quarter cup, juice from half a lemon, powdered sugar -5 g, crushed cinnamon on the tip of a knife.

19. Pumpkin salad with apples and beet juice
Finely chop the pumpkin and apples. Squeeze the juice from raw beets, grated on a fine grater. Season pumpkin and apples with beet juice, add sugar and lemon juice, mix. Sprinkle with powdered sugar before serving.
Pumpkin - 100 g, apples - 100 g, raw beets - 50 g, lemon juice from a quarter of a lemon, sugar - 20 g.

20. Pumpkin and cranberry salad
Grate the raw pumpkin on a coarse grater. Rub the cranberries through a sieve. Mix, add salt, honey, ground allspice, a little vegetable (preferably refined olive) oil. You can sprinkle crushed nuts on top.
Pumpkin - 200 g, cranberry - 60 g, honey - 20 g, vegetable oil - 20 g, salt and pepper to taste.

21. Vegetable vinaigrette
Peel boiled beets, carrots and potatoes and cut into cubes. Chop cucumber (salted, pickled or fresh), onion (onion or green). Mix everything and season with sunflower (preferably from fried seeds) or mustard oil.
You can also put sauerkraut or fresh cabbage, green peas or boiled beans, salted or pickled mushrooms.
Potatoes - 80 g, beets - 80 g, carrots - 40 g, onions - 40 g, cucumbers - 80 g, vegetable oil - 40 g, other vegetables to taste.

22. Corn, potato and apple salad
Peel apples (preferably sour varieties) and cut into small slices. Boiled potatoes peel and chop. Boiled grains or canned corn mix with apples, potatoes and chopped green onions, add a little vinegar (preferably apple cider vinegar), salt, add sugar and season with vegetable oil. Sprinkle ground pepper and dill on top.
Corn grains - 100 g, potatoes - 60 g, apples - 60 g, green onions - 30 g, dill - 20 g, vegetable oil - 30 g, ground pepper on the tip of a knife, vinegar, sugar and salt to taste.

23. Potato, mushroom and onion salad
Boil dried porcini mushrooms and cut into strips. Peel boiled potatoes and carrots and cut into cubes. Mix mushrooms, potatoes, carrots and chopped onions, season everything with vegetable oil, vinegar (preferably apple vinegar), sugar and salt. Sprinkle chopped parsley or dill on top.
Potatoes - 120 g, dried porcini mushrooms - 20 g, onions - 50 g, carrots - 10 g, vegetable oil - 30 g, parsley or dill - 20 g, salt, sugar, vinegar and ground pepper to taste.

24. Salad<Зимний>
Pickled apples cut into slices. Add soaked lingonberries, chopped pickles, watermelon or melon, chopped pickled garlic. Also add finely chopped boiled potatoes and beets, you can add boiled beans. Mix everything and pour in vegetable oil or sauce.
To prepare the sauce, grind mustard, salt, sugar, pepper with vegetable oil and add vinegar.
Take all the ingredients for the salad in an arbitrary ratio. To prepare the sauce: vegetable oil - 30 g, mustard - 10 g, vinegar - 15 g, sugar, salt and pepper to taste.

25. Squash caviar
Peel the zucchini from the outer skin and cut into finger-thick slices. Boil in 1/3 of the taken vegetable oil. Pour boiling water over the tomatoes twice, remove the skin and cut into thin slices across the fruit. Finely chop the onion. Place a row of fried zucchini, tomatoes and onions in an enamel pan, you can also add a row of sweet peppers cut into circles, salt and pepper, sprinkle with celery. Then place the next rows of vegetables in the same way and so on until all the vegetables are placed. Drizzle with sunflower oil. Simmer over low heat for 2 hours. Eat chilled. To prepare for the winter, place hot caviar in jars, after pasteurization, seal tightly with a lid and store in the refrigerator.
Eggplant caviar is made in a similar way.
Zucchini (eggplant) - 1 kg, two large red tomatoes, two peeled sweet peppers, one large onion, celery leaves - 50 g, sunflower oil - 120 g, black pepper - 12 peas, salt to taste.

26. Mushroom caviar
Boiled fresh mushrooms pass through a meat grinder. Add salt, ground black pepper, nutmeg, lemon juice and vegetable oil. Mix well. Garnish with finely chopped dill or parsley leaves.
Caviar can also be prepared from dried mushrooms. To do this, they need to be washed well, soaked in water for 3-4 hours, then boiled in the same water. IN mushroom caviar You can add finely chopped salted wild garlic.
Fresh mushrooms - 500 g (dried - 150 g), vegetable oil - 50 g, salt, lemon juice, ground black pepper, nutmeg and wild garlic to taste.

27. Bean paste
Pass the boiled beans through a meat grinder, add fried onions, vegetable oil, salt, pepper and mix thoroughly. Place on a plate, sprinkle with finely chopped dill.
Beans - 150 g, onions - 50 g, vegetable oil -50 g, salt and pepper to taste.

Soups
Consumption of liquid nutrition in the middle of the main meal creates the most favorable conditions in the stomach and small intestines for the action of gastric and intestinal juices and the uniform digestion of subsequent foods, and activates the movement of stomach contents into the intestines. This is also facilitated by pouring various liquids over dense foods, but they cannot fully replace the main liquid layer of food, which is soups. Therefore, any complete lunch should include soups.

1. Puree potato soup
Boil broth from roots - carrots, parsley roots, celery, onions with vegetable oil. Strain. Boil the peeled potatoes in this broth. Rub potatoes and boiled roots, dilute with broth. Heat it up, put in a bay leaf, add salt, pepper, parsley and dill. Serve with white bread croutons.
For 1 liter of water: carrots - 50 g, celery and parsley roots - 50 g each, potatoes - 100 g, onions - 30 g, parsley and dill 20 g each, bay leaves - 2 pieces, black pepper - 12 peas, vegetable oil - 5 g, salt to taste.

2. Cauliflower soup
Cut half a head of cauliflower into small pieces. Dissolve a spoonful of flour in a saucepan, pour 0.5 liters of boiling water, add cabbage and cook over low heat until the cabbage is boiled. Then rub it through a colander. Divide the remaining half of the cabbage into pieces and cook in 0.5 liters of boiling water until it becomes soft, but not boiled. Add the broth from this cabbage to the pureed cabbage. Pour in vegetable oil, stir and simmer over low heat for 10 minutes. 5 minutes before it’s ready, add ungrated cauliflower to the soup, add salt, ground down, finely chopped dill and parsley.
Serve with salted white bread croutons.
For 1 liter of water: cauliflower- one large cabbage, wheat flour - one tablespoon, vegetable oil - 5 g, ground cilantro - 2 g, parsley and dill - 15 g each, salt to taste.

3. Creamy yellow pea or bean soup
Soak peas or beans in water in the evening. In the morning put in cold water, add the roots and cook over low heat until the peas or beans are soft. Then rub them together with the vegetables through a colander into the broth and let them boil again. Fry finely chopped onions and carrots in oil, add a small amount of water, simmer and rub through a colander. Add to soup before serving and stir. Add ground cilantro and dill (can be dried), salt.
Serve with white bread croutons, sprinkled with pepper when drying or sprinkled with vegetable oil and sprinkled with dry dill.
For 1 liter of water: peas or beans - 200 g, parsley and celery roots - 20 g, onions - 30 g, carrots - 20 g, vegetable oil - 30 g, salt and ground cilantro to taste.

4. Soup with millet and fresh tomatoes
Lightly fry finely chopped onions, carrots, rutabaga, parsley and celery root in vegetable oil. Then add chopped fresh tomatoes, black peppercorns and simmer all the vegetables until half cooked. After this, put them in boiling water, add salt and, when the water boils again, add thoroughly washed millet. After 5 minutes, add the chopped potatoes and cook for another 20-25 minutes. Before serving, add finely chopped parsley and dill.
For 1 liter of water: fresh tomatoes - 100 g, potatoes - 200 g, millet - 30 g, onions - 30 g, carrots, rutabaga, parsley and celery roots - 15-20 g each, vegetable oil - 15 g, black pepper -6 peas, two bay leaves, dill and parsley - 10 g each, salt to taste.

5. Soup with cabbage and roots
Pour boiling water over pearl barley and cook for 1-1.5 hours. Then add shredded cabbage. Lightly fry onions, carrots, celery and parsley roots, turnips in vegetable oil and transfer to a saucepan with soup. You can add thinly sliced ​​sweet peppers. After 8-10 minutes, add chopped potatoes to the soup and cook for another 20-25 minutes. 5 minutes before it’s ready, add allspice, bay leaf, and salt. Before serving, add chopped dill and green onions.
For 1 liter of water: cabbage - 250 g, pearl barley - 30 g, potatoes - 150 g, sweet pepper - 50 g, onions, carrots, rutabaga, parsley and celery roots - 20-25 g each, vegetable oil - 15 g , allspice - 5 peas, one bay leaf, dill and green onions - 15-20 g each, salt to taste.

6. Pea soup
Sort out the dried peas (or dried green peas), rinse, add water and leave to swell for 4-5 hours. Then add water and cook for 1-1.5 hours at low boil. Then add chopped potatoes and carrots and parsley roots fried in oil, cook for about 30 minutes. Season with salt, add 4-5 peas of ground pepper and ground cilantro. Before serving, sprinkle with finely chopped dill and green onions.
For 1 liter of water: dried peas (or dried green peas) - 100 g, carrot and parsley roots - 20 g, potatoes - 200 g, vegetable oil - 20 g, ground cilantro - 3 g, dill - 20 g, green onions - 40 g.

7. Vegetable soup with zucchini
Peel and cut the zucchini large slices. Cut potatoes, parsley and celery roots into small slices. Cut the green beans into pieces. First put the bean pods and young green peas into salted boiling water, then the roots and potatoes, then the cauliflower and finally the zucchini. Fry the carrots a little in vegetable oil, then add flour and fry again. Then dilute with the broth and carefully, so as not to mash the vegetables, pour into the soup. 10 minutes before the end of cooking, add chopped tomatoes. Before serving, sprinkle with parsley or dill and green onions.
For 1 liter of water: zucchini - 200 g, potatoes - 150 g, cauliflower - 100 g, carrots, parsley and celery roots, beans and green peas - 30-40 g each, tomatoes - 50-75 g, flour - 10 g, vegetable oil - 20 g, salt to taste.

8. Bean soup with potatoes
Soak the beans in cold water for several hours, or overnight. Drain the water, add new water and cook for about 1 hour. Then add chopped potatoes and roots, as well as finely chopped onions and grated carrots, fried in vegetable oil. Add salt, pepper and parsley or dill.
This soup goes well with white bread croutons.
For 1 liter of water: beans - 50 g, potatoes - 150 g, carrots, parsley and celery roots - 40 g each, onions - 30 g, vegetable oil - 20 g, allspice - 5 peas, black pepper - 7 peas, parsley or dill - 20 g.

9. Bean soup with barley
Soak beans (or beans) overnight. Bring the mushroom broth (see recipe No. 10) to a boil, add beans, barley and onions. Cook over low heat for 1.5 hours. 10 minutes before it’s ready, add salt, pepper, and ground cilantro. Sprinkle with chopped parsley.
Serve with pies stuffed with mushrooms, from which mushroom broth was prepared.
For 1 liter of mushroom broth: beans (or beans) - 100 g, barley grains - 50 g, onions - 60 g, black pepper - 12 peas, ground cilantro - 3 g, parsley - 20 g.

10. Fresh or dried mushroom broth
Chop the peeled fresh mushrooms, add water and cook over low heat. 15-20 minutes after boiling, add a few black peppercorns, parsley roots, salt and cook for another 1 hour. Remove the pan from the heat, strain the broth and use as a base for preparing the first mushroom dishes and sauces. Cut the mushrooms into strips and use them to season soups and prepare various dishes.
For 1 liter of water: 300-350 g fresh mushrooms.
Wash dried mushrooms and soak in cold water for 4-5 hours. Then transfer to a colander, rinse, and strain the water in which the mushrooms were soaked through cheesecloth and combine with the mushrooms. Cook without salt for 1.5 hours, strain the broth and use for preparing first courses and sauces. Finely chop the mushrooms and use them to season soups over the next 2-3 days (store in the refrigerator).
For 1 liter of water 30-40 g of dried mushrooms.

11. Mushroom broth with homemade noodles
Season the prepared mushroom broth with vegetable oil, salt and put on fire. Boil the noodles, combine with the mushrooms cut into strips, from which the broth was prepared, and pour in the hot mushroom broth. Sprinkle with finely chopped parsley, cilantro and dill.
For 1 liter of broth: boiled mushrooms - 100 g, noodles - 150 g, vegetable oil - 20 g, parsley, cilantro and dill - 10-15 g each.
To prepare homemade noodles, mix flour with water until a viscous dough forms, then roll out a thin layer on a board and cut into strips. It will be easier to cut the dough if you let it dry while rolled out. Place the chopped noodles in boiling salted water and cook until they float to the surface. The dough specified in the recipe is enough for 2-2.5 liters of soup. If you don’t want to cook all the noodles at once, then the rest should be dried.
Wheat flour - 1 cup, vegetable oil - 1 teaspoon, water - 2-3 tablespoons.

12. Soup with mushrooms and vermicelli
Bring the prepared mushroom broth to a boil, add coarsely chopped potatoes. Fry boiled finely chopped mushrooms along with finely chopped onions and grated carrots in vegetable oil and add to the soup. Add salt, black and allspice and cook for 15-20 minutes. Dip vermicelli into boiling water for 3-5 minutes, drain in a colander and transfer to soup, which then cook until full readiness vermicelli. Sprinkle with parsley.
For 1 liter of mushroom broth: potatoes - 300-400 g, vermicelli - 60 g, carrots and onions - 30 g each, vegetable oil - 30 g, black pepper - 6 peas, allspice - 3 peas.

13. Mushroom soup in Russian
Rinse the dried mushrooms, add water and leave to swell for 3-4 hours. Then finely chop the mushrooms. Strain the mushroom infusion, add finely chopped swollen mushrooms, washed pearl barley and add water. Cook for 1 hour. Then add the diced potatoes, add salt (preferably pickled dill) and cook for another 15 minutes. Fry finely chopped onion and coarsely grated carrots (you can also use parsley roots) in vegetable oil and season the soup, add black pepper, then cook for another 10-15 minutes. This soup can also be cooked with fresh mushrooms.
For 1 liter of water: dried mushrooms - 30-40 g (or fresh 300 g), pearl barley - 40 g, potatoes - 350-400 g, onions, carrots and parsley root - 20 g each, black pepper - 8 peas, salt to taste, vegetable oil - 30 g.

14. Czech-style mushroom potato soup
Cut carrots, celery root, onion into strips and sauté (fry with flour).
Cut the boiled mushrooms into strips. Simmer mushrooms and sautéed roots with onions for 5-8 minutes. Place potatoes, cut into strips, into boiling broth, add mushrooms and roots and cook until fully cooked. IN ready soup add garlic crushed with salt and finely chopped parsley.
For 1 liter of mushroom broth: boiled mushrooms - 150 g, potatoes - 400 g, carrots and celery roots - 50 g each, onions - 40 g, wheat flour - 20 g, garlic - 2 cloves, salt to taste.

15. Potato soup with dried mushrooms and prunes
In the strained mushroom broth, add boiled mushrooms, finely chopped onions, lightly fried in vegetable oil, and some lightly fried wheat flour. Boil. Then add potatoes, sliced ​​prunes, raisins, lemon slices and cook until tender.
For 1 liter of mushroom broth: boiled mushrooms - 70-100 g, potatoes - 300 g, onions - 50 g, flour - 20 g, vegetable oil - 60 g, raisins - 10 g, prunes - 40 g, a piece of lemon, salt taste.

16. Potato soup with fresh mushrooms
Peel and rinse fresh mushrooms (preferably porcini). Cut off the legs, chop finely, fry in oil. Cut the mushroom caps into slices, scald them, place in a colander, let the water drain, then transfer to a saucepan, add water and cook for about 1 hour. After this, add potatoes cut into small cubes, fried mushroom stems, finely chopped onions and celery and parsley roots, salt, and fragrant bay leaf. When serving, sprinkle with dill or cilantro.
For 1 liter of water: fresh mushrooms - 300 g, potatoes -400 g, onions - 60 g, carrot, parsley and celery roots - 30 g each, vegetable oil - 50 g, dill and cilantro - 15-20 g each, allspice - 4 grains, two bay leaves, salt to taste.

17. Cabbage soup with mushrooms<по-монастырски>
Add boiled pearl barley, diced potatoes, fresh chopped cabbage and salt to the broth with boiled and sliced ​​dried mushrooms. After 10 minutes, after boiling, add grated onion and chopped carrots, which were stewed for 15 minutes with vegetable oil and water. Cook until the vegetables are ready. Serve, sprinkled with chopped onion and dill.
It is good to serve crumpets or white bread croutons with cabbage soup.
For 1 liter of water: dried mushrooms - 20 g, cabbage - 250 g, potatoes - 200 g, pearl barley - 50 g, carrots - 50 g, onions - 40 g, vegetable oil - 30 g, green onions and dill - each 20

18. Valaam cabbage soup
Chop the cabbage, add water, add onions, finely chopped parsley root and put on fire. Separately cook fresh or soaked dry mushrooms, which are then fried in vegetable oil. When the cabbage has reduced slightly, add lightly toasted flour, then add mushrooms and mushroom broth, pepper and bay leaf, parsley and dill. Bring the cabbage soup slowly to a boil so that the cabbage is better saturated with the mushroom spirit. Cabbage soup is served with black bread croutons.
For 1 liter of water: dried mushrooms - 40 g, fresh - 350-400 g, cabbage - 400 g, onions - 40 g, parsley root - 20 g, flour - 20 g, black pepper - 6 peas, two bay leaves, parsley and dill - 20 g each.

19. Sauerkraut cabbage soup with dried mushrooms
Rinse dried mushrooms (preferably porcini) thoroughly, add water and leave for 3-4 hours, then cut into strips, put in strained broth and cook for an hour. Add the diced potatoes and after 15 minutes the squeezed sauerkraut. 10 minutes before readiness, add finely chopped onion fried in vegetable oil and grated carrots. Add black pepper and salt, maybe ground cilantro. When serving, sprinkle with green onions.
For 1 liter of water: dried mushrooms - 20 g, potatoes -250 g, sauerkraut - 300 g, onions and carrots - 30 g each, sunflower oil - 30 g, black pepper -7 peas, ground cilantro - 5 g, green onions - 30 g.

20. Fresh cabbage soup with tomato
Place shredded cabbage and diced potatoes in the water, let it boil and cook for 15 minutes. Fry carrots, turnips, parsley and celery roots into strips, finely chopped onions in vegetable oil, then add a little broth from the pan and simmer for 15 minutes, then put in cabbage soup. After the vegetables are ready, add fried flour and tomato to boiling cabbage soup, add black pepper and bay leaf. When serving, sprinkle with chopped dill and green onions.
Serve with white bread croutons.
For 1 liter of water: cabbage - 400 g, potatoes - 100 g, onions, carrots and turnips - 40 g each, parsley and celery roots - 20 g each, vegetable oil - 40 g, tomato paste - 20 g, wheat flour - 10 g, black pepper - 7 peas, 2 bay leaves, salt to taste, green onion and dill - 20 g each.

21. Baked beet borscht
Bake the washed beets in the oven and chop them. Finely chop the carrots, parsley and celery roots, and onions. Fry all vegetables well in vegetable oil. Then put them in beet kvass, add pre-soaked and cut into strips dry mushrooms and cook until tender. 10 minutes before cooking, add salt, black pepper and bay leaf.
Serve well with buckwheat porridge cutlets.
For 1 liter of beet kvass: beets - 250-300 g, carrots - 100 g, parsley and celery roots, onions - 50 g each, sunflower oil - 100 g, dried mushrooms - 30 g, black pepper - 7 peas, two bay leaves leaves, salt to taste.
Pickled beets for borscht
Any borscht cooked with beet kvass (liquid from pickled beets) is much more tasty than with plain water, even with different seasonings. Using pickled beets will give the borscht a unique flavor. But what is important for us is that beet kvass contains all the necessary ingredients that activate the detoxifying activity of the liver, kidneys and intestines. This kvass can be used for drinking during a week of detoxification therapy instead of watermelon or melon juice, fruit drinks and plant infusions.
Table beets (red or white varieties) are scraped with a knife and then washed. Place the whole thing (large root vegetables are cut in half) into a steamed wooden tub. 1-2 slices of black sour bread are also placed there. Fill with water. A wooden lid is placed on the beets and pressed down with a stone. Place in a dry cellar, but not on ice. The beets are turning sour. When borscht is cooked with beet kvass, no vinegar is added.

22. Borscht with fresh cabbage
Cut the beets into strips, sprinkle with vinegar, lightly fry in vegetable oil, add water and simmer over low heat for 1.5-2 hours. Cut carrots, rutabaga, parsley and celery roots, onions into strips and fry until half cooked, add tomatoes at the end. Place diced potatoes, shredded cabbage and sweet peppers into boiling water and cook for another 20 minutes. Place the fried vegetables in there and bring to a boil. Then add stewed beets, black pepper and salt. After 15 minutes, add vinegar and granulated sugar. Sprinkle with parsley, dill and green onions.
Serve with baked donuts or white bread croutons.
For 1 liter of water: beets - 200 g, cabbage - 200 g, potatoes - 50 g, carrots, rutabaga, onions - 40-50 g each, parsley and celery roots - 30 g each, tomatoes (canned) - 120 g , vegetable oil - 60 g, vinegar (preferably fruit) - 5-10 g, granulated sugar - 5-10 g, black pepper - 8 peas. Parsley, dill and green onions - 20 g each, salt to taste.

23. Borscht with sauerkraut
Cut the beets into strips, pour sauerkraut with brine, fry a little in vegetable oil, then add a little water and simmer for 1.5-2 hours. Chop carrots, rutabaga, parsley and celery roots, onions, lightly fry in vegetable oil, and add tomato paste at the end. Dip the diced potatoes into boiling water, and after 15 minutes, squeeze out the sauerkraut. After 10 minutes, add fried vegetables with tomatoes and stewed beets. Cook until done. 10 minutes before readiness, add salt, sugar, black and allspice and bay leaf. Sprinkle with parsley before serving.
For 1 liter of water: beets - 200 g, squeezed sauerkraut - 150-200 g, sauerkraut brine - 30 g, potatoes - 100 g, carrots, parsley and celery roots - 30 g each, rutabaga and onions - 40 g each , tomato paste - 20 g, sunflower oil - 50 g, granulated sugar - 5-10 g, black pepper - 7 peas, allspice - 4 peas, two bay leaves, parsley - 20 g, salt to taste.

24. Borscht with mushrooms and prunes
Rinse the dried mushrooms well and soak in water for 3-4 hours. Strain the mushroom infusion, add chopped mushrooms and water, and put on fire. Stew the beets cut into strips in a large quantities mushroom broth, add vinegar and tomato paste. Fry chopped onions and carrots in vegetable oil with flour. Place diced potatoes and shredded cabbage into the boiling broth with mushrooms. When it boils again, add washed, soaked and boiled pitted prunes, beets stewed with tomatoes, and fried vegetables. 10 minutes before readiness, add salt, black and allspice and bay leaf. Sprinkle with parsley before serving.
For 1 liter of water: dried mushrooms - 10 g, beets - 200 g, cabbage - 120 g, carrots and parsley root - 20 g each, onions - 30 g, tomato paste - 30 g, prunes -60 g, wheat flour - 10 g, sunflower oil -30 g, vinegar - 10 g, sugar - 5-10 g, black pepper -7 peas, allspice - 3 peas, parsley - 20 g, salt to taste.

25. Cold sweet borscht
Pour the washed dried fruits with cold water, add sugar and saffron, and cook. Pour hot water over the chopped beets, add vinegar and salt, cook until soft. Add cooked dried fruits with liquid, diced potatoes, pepper and cook for 20 minutes. Cool and serve with green onions.
For 1 liter of water: beets - 200 g, potatoes - 200 g, dried fruits - 60 g, sugar - 10 g, vinegar - 5 g, black pepper - 5 peas, a pinch of saffron, green onions - 20 g.

26. Beetroot borscht
Separate the beet stems from the leaves and roots. Cut the beet root into strips, also chop the stems, put in boiling water and cook for 20 minutes, then add shredded beet leaves and diced potatoes and zucchini. Lightly fry the carrots and tomatoes in vegetable oil and add to the borscht after 20 minutes. Then add finely chopped celery and parsley, green onions, black and allspice, bay leaf and cook for another 10 minutes.
For 1 liter of water: beets with tops - 250-300 g, potatoes - 100 g, zucchini - 150-200 g, carrots - 40 g, tomatoes - 150 g, celery and parsley - 20 g each, green onions - 40 g , vegetable oil - 20 g, black and allspice - 4-5 peas each, one bay leaf, salt to taste.

27. Vegetarian rassolnik
Grate pickles, carrots, parsley roots, celery and turnips (or rutabaga) on a coarse grater. Finely chop the onion. Place everything in a deep frying pan, add vegetable oil, cover with a lid and simmer for 15-20 minutes. Place washed pearl barley in a saucepan with water and cook for 20-30 minutes. Then put vegetable stew, sliced raw potatoes, black peppercorns, salt and bay leaf. 2 minutes before cooking, sprinkle with chopped dill or parsley. Instead of pearl barley, rassolnik can be cooked with buckwheat. Then the buckwheat should be put into the water at the same time as the potatoes and stewed vegetables.
For 1 liter of water: pickled cucumbers - 150-200 g, potatoes - 300 g, pearl barley or buckwheat - 30 g, carrots, onions, turnips or rutabaga - 50 g each, parsley and celery roots - 20 g each, vegetable oil - 20 g, black pepper - 6-7 peas, two bay leaves, salt to taste.

28. Onion soup
Peel the onion, cut into strips and fry in vegetable oil. Then sprinkle with flour, stir and add water. Place raw grated potatoes there, add salt, allspice and black pepper and cook over low heat for 30 minutes. You can add a little lemon juice to the finished soup. Serve with white bread croutons.
For 1 liter of water: onions - 300 g, potatoes - 150 g, flour - 15 g, vegetable oil - 60 g, black and allspice - 4-5 peas each, lemon juice - 3-5 g.

SECOND COURSES
Vegetables are the staple food during the detox week. This is due, on the one hand, to the fact that they contain a large amount of fiber, vitamins and microelements, and on the other hand, to their availability and relative cheapness. Since vegetable dishes are included in the daily diet of the Lenten week, they should be varied, tasty and beautiful.
To add flavor to vegetable dishes spicy taste and flavor, you should add to them those vegetables that contain an increased amount of essential oils - onions, garlic, celery roots, sweet peppers, and also use mushrooms for their preparation. We must remember to use seasonings - black and allspice, crushed cilantro seeds, suneli hops, cinnamon, cloves, nutmeg, etc. Unique taste Vegetable dishes are flavored with unrefined vegetable oils - for example, sunflower from fried seeds, mustard.
A beautiful and appetizing appearance of dishes is a necessary quality for any table, especially a Lenten one. Using a variety of colors of vegetables, you can decorate any dish. So, carrots, red and yellow sweet peppers, tomatoes, golden fried onions will make dishes made from cabbage and potatoes, turnips and rutabaga, eggplants and zucchini more attractive and appetizing. If you sprinkle the finished dish with finely chopped dill, parsley or cilantro, and green onions, this will not only decorate it, but also enrich it with vitamins and microelements.
In order to reduce the loss of vitamins, vegetables should be peeled and washed quickly, immediately before preparing food, using stainless steel knives. Vegetables should be boiled, stewed and fried no more than necessary. It is not advisable to reheat vegetable dishes.

1. Stuffed cabbage rolls with rice and dried porcini mushrooms
Place the peeled head of cabbage in boiling water for 2-3 minutes, then rinse with cold water and carefully remove the top softened leaves. Remove subsequent leaves in the same way. Place the leaves on the table.
For preparing minced meat dried mushrooms soak for 3-4 hours in water, then finely chop. Fry finely chopped onions in vegetable oil. When it starts to turn pink, add pre-sorted and washed rice, pour in a glass of water, add salt, pepper, chopped herbs, and mix with mushrooms. Using the prepared minced meat, make cabbage rolls. You can tie them with threads.
Finely chop the remaining cabbage, place half on the bottom of a shallow pan, place the cabbage rolls on top and cover them with the other half of the shredded cabbage. Pour tomato paste mixed with vegetable oil and pepper on top. Simmer for 1 hour in the oven. Serve hot or cold with prune sauce. Sprinkle with parsley or cilantro.
Cabbage - one large head, dried mushrooms - 50 g, rice - 200 g, vegetable oil - 50 g, tomato paste - 20 g, ground red pepper and salt to taste, parsley or cilantro - 20 g.

2. Cabbage rolls with buckwheat porridge
Peel the head of cabbage, put it in salted boiling water, cook for 10-15 minutes, put it in a sieve, let the water drain and carefully cut off the leaves. Wrap buckwheat porridge in them and tie with thread. Add vegetable oil and salt to the buckwheat porridge used to prepare cabbage rolls. Roll the cabbage rolls in breadcrumbs and fry in vegetable oil.
Serve with dried mushroom sauce. To prepare it, soak the mushrooms for 3-4 hours, then boil. Fry finely chopped onion in vegetable oil along with wheat flour, add mushroom broth, then finely chopped mushrooms and ground black pepper. Boil again.
Cabbage - one head, buckwheat - 150 g, sunflower oil - 200 g, salt to taste.
To prepare the sauce: dried mushrooms - 25 g, onions - 50 g, flour - 20 g, vegetable oil - 20 g, salt and pepper to taste.

3. Stuffed peppers
Wash the sweet peppers in cold water, cut off the part adjacent to the stalk, and carefully remove the core with seeds without disturbing the integrity of the fruit. Place in boiling water for 1-2 minutes, then in cold water.
Finely chop the cabbage and fry together with grated carrots in vegetable oil. Stuff the peppers with it. Place them in a saucepan and cover with the water in which the peppers were blanched. Fry grated carrots and finely chopped tomatoes in vegetable oil and place on top in a pan with peppers. Salt, add black pepper and celery and dill. Simmer for 40 minutes.
Sweet pepper - 600 g, cabbage - 500 g, carrots - 100 g, little vegetable - 80 g, tomatoes - 100-150 g, celery and dill - 30 g each, black pepper - 8-10 peas, salt to taste .
You can cook cabbage rolls in the same way.
For filling peppers and cabbage rolls you can also use: rice, onions, mushrooms; pearl barley, onions, mushrooms; roots (carrots, parsley, celery), onions, mushrooms; rice, onions, roots. Cereals and mushrooms can be boiled separately beforehand. Then fry the minced meat along with the onion.

4. Stuffed turnip or rutabaga
Peel the root vegetables, boil until almost soft or bake in the oven. Cut out the core. To prepare the filling, peel the mushrooms, rinse (soak the salted ones), chop and simmer in their own juice, then add finely chopped onion fried in oil, salt, pepper and chopped root core, fry everything. Place the stuffed rutabaga or turnip in a mold, pour in tomato sauce and salt. Cover and simmer in the oven for 20-25 minutes. Serve with boiled potatoes.
Three large turnips or 3 medium-sized rutabaga roots, fresh mushrooms - 300 g (or salted 150 g), onions - 100 g, vegetable oil - 80 g, spicy tomato sauce - 100 g, salt and ground pepper to taste.

5. Turnips with sweet minced meat and sauce
Boil turnip roots in water, cut off the top. Select the core with a spoon, grind it with vegetable oil, add grated dry white bread, salt, sugar, nutmeg and fortified wine, stir. Stuff turnips with this filling. Then cover it with the cut off top, grease with honey mixed with water in a ratio of 1:4, and cover with breadcrumbs. Place in the oven or oven for 25-30 minutes. Pour over sauce and wine. This dish is good to serve for dinner.
Five large turnips, purified deodorized vegetable oil - 10 g, grated dry bread - 100 g, sugar - 10 g, fortified wine (port) - 60 g, honey - 5 g, nutmeg - 0.5 g, salt to taste.

6. Stuffed zucchini
Wash the zucchini, remove the skin if it is very rough. Cut crosswise into pieces 5-7 cm thick. Remove the middle from each piece with a teaspoon, not reaching the end by 1 cm - so that you get a glass. To prepare the minced meat, boil the mushrooms and chop finely. Boil the rice and rinse with water. Grate the carrots and finely chop the onion. Fry the onions and carrots in vegetable oil, then add rice and mushrooms, salt and pepper and fry everything. Fill the cups with this minced meat. Pour tomato sauce on top. Sprinkle with breadcrumbs and drizzle with oil. Bake in the oven. Before serving, sprinkle with chopped cilantro and dill.
Zucchini - 1.5 kg, rice - 100 g, fresh mushrooms - 300 g (or dried - 30 g), carrots - 50 g, onions - 50 g, sunflower oil - 60 g, tomato sauce - 50 g, ground red pepper and salt to taste, cilantro and dill - 20 g each.

7. Stuffed eggplants
Wash the eggplants, cut them lengthwise, cut out the core so that a shallow long hole is formed, and fry in vegetable oil. Finely chop the eggplant core, carrots, onions, sweet peppers, parsley roots and tomatoes, add salt, sprinkle with pepper and fry in vegetable oil. Fill the hole in the eggplants with this minced meat and fold the halves so that the vegetables appear to be whole. Place them in a frying pan, pour over tomato sauce and bake in the oven.
Eggplants - 1 kg, carrots, onions, sweet peppers - 50 g each, parsley - 20 g, tomatoes - 100 g, vegetable oil - 80 g, tomato sauce - 50 g, salt and ground black pepper to taste.

8. Boiled potatoes with fried onions and carrots
Wash and peel the potatoes. Cut the tubers in half, wash in cold water, put in a saucepan, pour boiling water over them, and add salt. Cook until soft over moderate heat. 10 minutes before cooking, add garlic, bay leaf and dill. When the potatoes are cooked, drain the water. Dry it by shaking it several times in an open pan over low heat. Add finely chopped onion and chopped carrots, fried in vegetable oil. After this, shake the potatoes a few more times. When serving, sprinkle with parsley or dill.
Potatoes - 1 kg, carrots - 200 g, onions - 150 g, vegetable oil - 80 g, garlic - one clove, two bay leaves, fresh dill - 20 g (dried 2 g), parsley - 20 g.

9. Mashed Potatoes
Peel the potatoes and rinse. Cut the tubers in half, place in salted boiling water and cook in a covered pan until tender. Then drain the water (not completely), mash the hot potatoes with a potato masher. Add vegetable oil and heat, stirring continuously. Remove the pan from the heat and beat the puree with a wooden spoon or a paddle until it becomes fluffy. Place in a deep bowl, sprinkle with herbs. Serve with fried onions or various hot sauces.
Potatoes - 1 kg, deodorized vegetable oil - 40 g, salt to taste, herbs (dill, parsley, cilantro or tarragon) - 20 g.

10. Stewed mushrooms with potatoes
Chop mushrooms and onions and simmer with purified vegetable oil (you can use washed salted mushrooms or soaked dried ones). Cut the potatoes into slices or cut into 4 parts, boil in a small amount of water. Then drain the water and place the potatoes in a bowl. Place mushrooms on top and simmer for a few minutes until the potatoes are soaked in the mushroom sauce. When serving, decorate the dish with herbs.
Potatoes - 1 kg, mushrooms: fresh - 300 g, or boiled salted - 100 g, or dried - 30 g, vegetable oil - 30 g, onions - 40 g, salt to taste; dill or parsley - 20 g, black pepper - 5-6 peas.

11. Fried potatoes
Wash the potatoes thoroughly and boil them in their skins in salted water. Then peel, cut into circles and fry in vegetable oil.
Or: boil large potatoes in their skins, then peel, cut into large slices, roll in flour or breadcrumbs and fry each slice in vegetable oil.
Or: peel the potatoes, wash them, boil them in salted water until half cooked, cut them into slices and fry them in vegetable oil.
Or: peel the potatoes, wash, cut into slices, dry in a napkin, add salt and fry in vegetable oil until tender.
When serving, sprinkle with chopped dill, parsley or cilantro, and green onions.
Potatoes - 1 kg, vegetable oil - 80 g, dill, parsley or cilantro - 20 g, green onions - 20 g.

12. Fresh mushrooms, fried with onions
Wash the peeled mushrooms well, boil, cut into thin slices, add salt and fry in vegetable oil. Mix with separately fried onions. When serving, sprinkle with parsley or dill. Can be served with boiled or fried potatoes.
Fresh mushrooms - 1 kg, vegetable oil - 50 g, onions - 50 g, parsley or dill -20 g, salt to taste.

13. Dried and fried mushrooms
Rinse the mushrooms thoroughly and soak in water (or better in hazel milk) for 3-4 hours. Then boil in the same liquid. The decoction can be used to make soup or sauce. Sprinkle the boiled mushrooms with seasonings (khmeli-suneli), roll in ground breadcrumbs, to which add a little salt and ground red pepper. Fry on all sides in hot vegetable oil until golden brown.
Serve with boiled potatoes or mashed potatoes.
Dried mushrooms - 300 g, vegetable oil - 50 g, ground crackers - 40 g, seasonings, pepper and salt to taste.

14. Potato cutlets
Place peeled and washed potatoes in boiling salted water and cook over medium heat until soft. Then cool and mash with a masher. Add finely chopped onion, fried in margarine, salt, and flour to the potato mixture. Form cutlets, bread them in breadcrumbs. Fry in sunflower oil until a brown crust appears. Sprinkle with chopped cilantro or tarragon.
Serve with mushroom or horseradish sauce.
Potatoes - 500 g, onions - 40 g, wheat flour - 40 g, breadcrumbs - 20 g, cilantro or tarragon - 20 g each, margarine - 15 g, vegetable oil - 15 g.

15. Potato cutlets with salted or dried mushrooms
Prepare potato dough as described in the previous recipe. When forming cutlets, put two teaspoons of mushrooms inside. Breaded in breadcrumbs and fried in vegetable oil.
To prepare the filling, take salted mushrooms, soak in water for 15-20 minutes, rinse with water, chop, mix with finely chopped fried onions.
Or take dried mushrooms, soak for 3-4 hours, boil and finely chop. Chop the onion into strips and lightly fry in vegetable oil, combine with mushrooms and fry for another 10 minutes.
At the end, season with flour, salt, add ground black pepper, stir and bring to a boil.
When serving, sprinkle the finished cutlets with parsley or dill.
Potatoes - 500 g, salted mushrooms - 100 g or dried - 30 g, onions - 50 g, margarine - 15 g, vegetable oil - 60 g, wheat flour - 30-40 g, breadcrumbs - 20 g, parsley or dill - 20 g each, salt to taste.

16. Potato cutlets
Peel the potatoes, rinse and boil in boiling salted water. Cool, mash with a masher, add finely chopped onion fried in vegetable oil, grated nutmeg, flour, salt and mix everything. Use a teaspoon to separate small balls and coat them in breadcrumbs. Fry in plenty of boiling sunflower oil.
Serve doused with spicy tomato sauce.
Potatoes - 300 g, onions - 50 g, wheat flour - 40 g, grated nutmeg - 1 g, bread crumbs - 20 g, salt to taste, sunflower oil - 100 g.

17. Potato cakes
Peel the potatoes, boil, cool and mash, add fried finely chopped onions, a spoonful of vegetable oil, flour, salt, nutmeg and mix everything. Breaded with breadcrumbs and fry in vegetable oil on both sides until a brown crust appears.
Serve with tomato or mushroom sauce.
Potatoes - 300 g, onions - 50 g, grated nutmeg - 0.5 g, wheat flour - 30 g, bread crumbs - 20 g, vegetable oil - 60 g, salt to taste.

18. Potato yeast cakes
Add wheat flour, salt, ground black pepper, sugar and yeast diluted in water to the mashed potatoes. Mix everything and let rise warm.
Soak dried mushrooms (preferably light ones - porcini, chanterelles, boletus) for 2-3 hours, then bring to a boil. Finely chop the mushrooms and fry with finely chopped onion. At the end, add a little mushroom broth and simmer in a frying pan with the lid closed for 5 minutes. Then cool the mushrooms a little and mix with potato dough. Let rise a little. Ready dough Place a tablespoon in a frying pan with vegetable oil and fry the flatbread on both sides.
Potatoes - 300 g, wheat flour - 50 g, yeast - 20 g, sugar - 20 g, dried mushrooms - 40 g, onions -60 g, sunflower oil - 80 g, salt and ground black pepper to taste.

19. Potato pancakes
Grate the peeled potatoes on a fine grater, mix with flour and add salt. Spoon the mixture into a frying pan with hot oil. Fry the pancakes on both sides until golden brown and crispy. If the dough is too liquid and the pancakes fall apart, add flour to it.
Such pancakes can also be baked with mushrooms, then you need to add very finely chopped mushrooms to the dough. boiled mushrooms.
Raw potatoes - 400 g, wheat flour - 50 g, boiled mushrooms - 100 g, vegetable oil - 80 g, salt to taste.

20. Potatoes baked with mushrooms
Wash the potatoes well and boil them in their skins. Then peel and cut into large slices. Fry chopped onions and fresh mushrooms in vegetable oil, sprinkle with flour and fry again. Then pour water into the mushrooms, add grated carrots, boil for 15-20 minutes, then add salt. Place the potatoes in a frying pan, pour the prepared sauce with mushrooms over it, sprinkle with ground black pepper and chopped cilantro, sprinkle with oil and bake in the oven. When serving, sprinkle with parsley or dill.
Potatoes - 1 kg, fresh mushrooms - 350 g, onions - 50 g, flour - 30 g, vegetable oil - 80 g, carrots - 20 g, parsley or dill - 20 g, salt, ground black pepper and crushed cilantro seeds taste.

21. Carrots fried in oil
Cut carrots (preferably young ones) into slices 2-3 mm thick. Place in a frying pan with heated purified vegetable oil, lightly salt and fry, stirring, until cooked. 5 minutes before readiness, add ground pepper, ground cilantro, sugar. Sprinkle with chopped dill or celery greens.
Carrots - 0.5 kg, vegetable oil - 50 g, sugar - 2 g, ground cilantro - 2 g, salt and pepper to taste, herbs - 20 g.

22. Carrot cutlets
Boil the peeled carrots, pass through a meat grinder or grate on a fine grater and heat with sunflower oil. Add semolina and boil in it for 10 minutes. Add salt, sugar, ground pepper, suneli hops to the resulting mass, mix everything well. Make cutlets, roll them in breadcrumbs and fry on both sides in sunflower oil. TO carrot cutlets You can serve mushroom sauce.
Carrots - 1 kg, semolina - 75 g, sunflower oil - 60 g, breadcrumbs - 45 g, sugar 5 g, salt, ground pepper, suneli hops to taste.

23. Pumpkin with mushrooms
Peeled and cut into thin long slices, roll pumpkin in flour mixed with salt, fry in vegetable oil, add nut milk (or water) and simmer until soft. Then place the pumpkin on a baking sheet, put boiled chopped mushrooms and sliced ​​tomatoes on it, sprinkle with oil and bake in the oven.
Serve, sprinkled with chopped herbs.
Pumpkin - 250 g, fresh mushrooms - 100 g or dried - 10 g, tomatoes - 80 g (fresh or canned), wheat flour - 30 g, vegetable oil - 60 g, salt to taste, parsley, dill, cilantro or tarragon - 20 g.

24. Roasted pumpkin
Peel the pumpkin, cut into slices, fry in refined vegetable oil. Fry wheat flour with vegetable oil, add carefully ground hazel nuts, beat with water, boil and pour over pieces of fried pumpkin when serving.
Pumpkin - 600 g, vegetable oil - 80 g.
To prepare the sauce: wheat flour - 2 tablespoons, vegetable oil and crushed hazel nuts - 2 tablespoons each, water - 4 tablespoons.

25. Roasted cauliflower
Separate the cauliflower into branches and rinse well. Cut large branches. Add salt and fry in vegetable oil in a frying pan with the lid closed until soft. Sprinkle with chopped dill or parsley and cilantro.
Cauliflower - 1 kg, vegetable oil - 50 g, salt to taste, herbs - 20 g.

26. Fried zucchini
Wash young zucchini and cut into circles 1 cm thick. First peel off the more mature ones, then cut into circles and remove hard seeds. Roll in salted flour. Then fry in vegetable oil over low heat. Sprinkle with finely chopped dill.
Zucchini - 1 kg, flour - 50 g, vegetable oil - 80 g, dill - 30 g, salt to taste.

27. Stewed turnips
Scrape the turnips cleanly, place them on a tray, sprinkle them lightly with flour and, after pouring boiling water over them, grind them thoroughly so that they are absolutely clean. Place vegetable oil and flour in a saucepan on the stove and rub until the mixture turns light brown; then add sugar and stir again until the mixture turns chestnut color. After this, pour in boiling water, add salt and put in ready sauce turnip. Cook over low heat, covered, until it becomes soft. If the sauce has thickened, add a little boiling water to it.
Turnip - 600 g, flour - 80 g, vegetable oil 30 g, sugar - 5-10 g, salt to taste, water - 6 glasses.

28. Stewed cabbage with apples
Chop the cabbage, place in an enamel or clay dish, add salt and tamp until the juice appears. Simmer over low heat with the lid closed until soft. When the juice has evaporated, add oil. Add grated apples and sugar to the almost finished cabbage.
Fresh cabbage - 500 g, apples (Antonovsky) -100 g, vegetable oil - 40 g, sugar - 3 g, salt to taste.

29. Stewed sauerkraut
Fry chopped onion in oil until light brown.
Add to the squeezed brine sauerkraut, stir, add a little water and simmer, stirring from time to time, until cooked. Add sugar at the end. A particularly tasty dish is made from freshly sauerkraut, or replace a third of the sauerkraut with fresh cabbage. Add tomato sauce to the finished sauerkraut.
Cabbage - 500 g, vegetable oil - 80 g, onion - 50 g, sugar - 2 g, salt to taste.

30. Stewed carrots with potatoes
Fry finely chopped onion in oil until light brown, add carrots, cut into strips, and fry them. Then add a little hot water and simmer the carrots until half cooked. Add peeled and finely diced potatoes and salt. Simmer over low heat until soft. Just before cooking, add ground black pepper and ground cilantro.
Before serving, sprinkle thickly with herbs.
Similarly, you can stew carrots with rutabaga, only first you need to boil the rutabaga in salted water.
Carrots - 200 g, potatoes (or rutabaga) - 200 g, vegetable oil - 50 g, onions - 50 g, salt, pepper and ground cilantro to taste, dill or parsley - 20 g.

31. Green peas stewed with carrots
Boil green peas in salted water until almost done. Peel and finely chop the carrots, add salt, add a little sugar and vegetable oil, add hot water and simmer over low heat until tender. Lightly fry the flour in oil, dilute it, stirring, with a decoction of peas and carrots, then add the peas and carrots, mix everything and simmer until tender. At the end, season with salt, sugar, butter.
Serve with toasted croutons.
Peas - 0.5 kg, carrots - 0.5 kg, vegetable oil - 60 g, flour - 25 g, sugar - 10 g, salt to taste.

32. Mushrooms stewed with vegetables
Slice mushrooms small pieces. Heat vegetable oil in a stewing dish, add diced vegetables and sauté for 5-6 minutes, then add water and simmer covered until half cooked. Shortly before the end of stewing, add separately stewed mushrooms, tomato puree, salt, pepper and chopped herbs.
Good served with pickles.
Fresh mushrooms - 200 g (or salted - 100 g), onions -50 g, carrots - 100 g, cabbage - 250 g, potatoes -150 g, peas - 100 g, beans - 100 g, parsley root -30 g, butter vegetable - 50 g, tomato puree - 20 g, parsley, cilantro or dill - 20 g, salt and ground red pepper to taste.

33. Vegetables stewed in a different way
Depending on the season, this dish is prepared from various vegetables: carrots, rutabaga, turnips, white cabbage, cauliflower, other varieties of cabbage, beans, peas, beans, potatoes, zucchini, eggplant, sweet peppers, parsley or celery roots, tomatoes.
Cut the peeled and washed vegetables into cubes or strips. Boil all vegetables together in salted water until soft. Drain the water. Then add finely chopped onion fried in vegetable oil to the vegetables, pour in the sauce and simmer for another 15 minutes. Sprinkle the finished dish with chopped herbs (dill, parsley, cilantro).
Sauce: fry flour in oil, dilute vegetable broth, add spicy tomato sauce, salt, a little sugar.
For 1 kg of available vegetables in any proportion: vegetable oil - 80 g, wheat flour - 20 g, tomato sauce - 30-50 g, sugar - 5 g, black pepper - 8-10 peas, salt to taste.

34. Beans with pumpkin
Soak the beans in cold water for 5-6 hours. Peel the pumpkin from skin and pulp with seeds, cut into small cubes and place in a saucepan. Add finely chopped onion fried in vegetable oil, a little water, swollen beans and, stirring occasionally, cook until the beans soften. Salt the finished porridge, add grated garlic and finely chopped parsley, ground pepper, and season with vegetable oil. When serving, sprinkle with fresh parsley. You can also use other legumes (beans or lentils) to prepare this dish.
Beans or other legumes - 250 g, pumpkin - 450 g, onions - 40 g, sunflower oil - 75 g, garlic - 0.5 cloves, parsley - 30 g, salt and ground pepper to taste.

35. Boiled rutabaga
Fry the flour in oil, dilute it with a glass of water in which the rutabaga was boiled, and add the peeled, boiled rutabaga, cut into pieces. Let it boil well, then add sugar and nutmeg, bring to a boil again. Serve with fried potatoes.
Rutabaga - 250 g, wheat flour - 10 g, vegetable oil - 20 g, sugar - 5 g, grated nutmeg - 1 g, salt to taste.

Second courses from cereals
To prepare porridge, cereals need to be sorted out to remove impurities and unrefined grains. Before cooking, it should be doused with boiling water and allowed to stand in the water. Cook the porridge over low heat. You need to add salt at the last moment so that it becomes soft and does not burn. To season porridge or prepare gravy for it, it is better to use purified deodorized oils (sunflower, Provencal, cottonseed, etc.), devoid of odor, which interferes with the perception of the specific taste of porridge.

36. Cool buckwheat porridge
Lightly fry the sorted grains over low heat to enhance the smell and color. Then pour boiling water over it in a colander and pour into the pan. Add vegetable oil, salt and mix. Pour in boiling water so that it barely covers the cereal. Place in a hot oven or oven for 3 hours. You can cook the porridge for less than 1 hour, and then cover the pan with a cotton blanket.
If the porridge is intended for further processing (cooking cutlets and other dishes), oil should not be added.
Buckwheat groats (uncrushed) - 300 g, vegetable oil - 30 g, salt to taste.

37. Buckwheat porridge cutlets
Mix cool buckwheat porridge with wheat flour and finely chopped onion, fried in vegetable oil. Add salt, ground black pepper, vegetable oil. Stir everything well. Make small cutlets and roll them in breadcrumbs or flour. Fry in a frying pan or in the oven.
Good served with borscht or sour cabbage soup. If served separately, then with mushroom sauce.
Steep buckwheat porridge - 400 g, wheat flour -20 g, onion - 80 g, vegetable oil - 100 g, ground black pepper and salt to taste, breadcrumbs and flour - 50 g.

38. Buckwheat porridge, fried with onions
Mix cool buckwheat porridge with chopped and fried onion in vegetable oil. Fry, stirring occasionally. Serve with pickles.
Steep buckwheat porridge - 400 g, onion -100 g, vegetable oil - 60-80 g.

39. Buckwheat porridge with mushrooms
Wash dried mushrooms (preferably porcini) and soak for 2-3 hours. Then cut into strips and cook in the same water. After 10-15 minutes, add salt, add buckwheat and cook until tender. Finely chop the onion and fry in vegetable oil. Mix with porridge. It’s good if the finished porridge rests for 1-2 hours.
Similarly, you can prepare wheat, millet and barley porridge.
Dried mushrooms - 30-40 g, water - 400 g, buckwheat - 300 g, onions - 50-80 g, vegetable oil - 60-80 g, salt to taste.

40. Dried mushroom pilaf
Wash dried mushrooms and soak in cold water for 3-4 hours. Then finely chop and boil in the same water. Finely chop the onion, grate the carrots on a coarse grater. Fry all this in vegetable oil. Place in broth with mushrooms, add sorted washed rice and salt. Close the lid and simmer. 10 minutes before readiness, add ground cilantro (coriander) and ground black pepper.
Dried mushrooms - 40 g, water - 350 g, rice - 150-200 g, vegetable oil - 80 g, carrots - 80-100 g, onions - 50 g, ground cilantro - 3-4 g, pepper and salt to taste.

41. Mushroom cutlets with rice
Boil the mushrooms (if dry, then soak them in water for 3-4 hours), chop finely. Cook sticky rice porridge in water. Mix mushrooms with rice, add salt, pepper and make cutlets. Roll in breadcrumbs and fry in vegetable oil. Serve with mushroom sauce made from the broth in which the mushrooms were cooked.
Fresh mushrooms - 400-500 g (dried 50-60 g), rice - 200 g, breadcrumbs - 40 g, salt and pepper to taste.

42. Rice porridge with prunes
Rinse the prunes well, add cold water and boil for 5-10 minutes. Then leave in the broth for 2-3 hours for swelling. Pour the broth into a saucepan, add water, sugar, salt, bring to a boil and add the sorted and washed rice. Cook, stirring, until done. At the end, add purified deodorized vegetable oil. When serving, place prunes on top. This porridge can also be cooked from millet and wheat groats.
Rice (either millet or Wheat groats) - 200 g, water - 700 g, prunes - 150 g, sugar - 10-20 g, vegetable oil - 40-50 g, salt to taste.

43. Millet porridge
It is better to cook porridge in a doused clay pot. Sort the grains, removing unpeeled grains. Scald with boiling water 3-4 times, which eliminates the bitter taste. Bring milk or water to a boil, add cereal and cook for 20-25 minutes. Add salt and simmer for 2 hours in the oven or in a heated Russian oven without a lid. A golden, delicious crust forms on the surface, which you need to take out and place a piece on each serving of porridge on a plate.
Millet porridge is served with cinnamon, ground with sugar, which is sprinkled through a strainer on each portion of porridge on a plate.
Millet - 150 g, nut milk or water - 750 g, salt to taste.

44. Millet porridge with pumpkin
Prepare the porridge in the same way as in the previous recipe. But after cooking the porridge over the fire, add grated pumpkin to it, mix and simmer in the oven or in a heated Russian oven for 2 hours.
Millet - 150 g, nut milk or water - 750 g, pumpkin - 200-400 g, salt to taste.

45. Oatmeal porridge
Pour small portions into boiling water oatmeal, stirring it all the time with a wooden spoon to prevent lumps from forming. As soon as the porridge boils, cover the pan and simmer over low heat for 30 minutes, stirring occasionally. Add salt no earlier than 10 minutes after boiling, otherwise the porridge will harden.
Medium or coarse oatmeal - 100 g, water - 1 l, salt to taste.

46. ​​Oatmeal porridge
In the evening, pour boiling water over the cereal in a colander and place in an enamel pan with water. In the morning, bring to a boil and cook over low heat until soft. Add salt. Rub through a sieve. Add vegetable oil and beat well with a wooden spatula. You can add raisins or prunes, previously steamed in hot water. Boil again.
Oatmeal - 100 g, water - 400 g, raisins - 20-30 g, prunes - 50-100 g, salt to taste.
Another option is when the same volume of boiled potatoes is added to cooked oatmeal without raisins or prunes.

47. Oatmeal from flakes or cereals<Геркулес>
Pour water over oatmeal in the evening. In the morning, bring to a boil and cook for 20 minutes over low heat, stirring with a wooden spoon. Salt at the end of cooking. Add vegetable oil to the prepared porridge.
Oatmeal - 100 g, water - 300 g, vegetable oil - 30-40 g, salt to taste.

48. Caramel porridge made from semolina like Guryev porridge
Boil the nut milk and, gradually stirring, add semolina, coarsely crushed nuts, granulated sugar and vanilla sugar. Cook over low heat for 15-20 minutes, stirring so that the porridge does not burn and there are no lumps. Add salt. When the porridge is cooked, transfer it to a low saucepan and place in the oven over medium heat until the top is baked. Then sprinkle with powdered sugar and turn on the oven to maximum heat. In 5-7 minutes the sugar will turn into candy. Before serving, place cherry or other jam on top.
Semolina - 60 g, nut milk - 500 g, peeled nuts - 10 g, granulated sugar - 10-15 g, vanilla sugar - 2-3 g, powdered sugar - 40 g, salt and jam to taste.

49. Semolina cutlets with raisins
Prepare cool semolina porridge with nut milk or water. Add wheat flour and steamed seedless raisins. Make small cutlets. Fry in vegetable oil. Serve with sweet sauce (e.g. plum, cranberry).
Semolina porridge - 2 cups, wheat flour - 1 tablespoon, steamed raisins - 2 tablespoons.

50. Apple charlotte with black bread
Peel the apples, cut into slices, remove the grains, add 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, and white wine. Simmer lightly so that the apples do not boil. Meanwhile, grind stale black bread with vegetable oil, add lemon zest and the rest of the sugar, finely ground cinnamon, cloves and vanillin. Grease the pan with butter and sprinkle with sifted black bread crumbs. Place half of the black bread mass into it, then the apples, and the remaining bread mass on top. Place in the oven or oven for 1 hour, turning the pan occasionally to brown all over. When serving, pour cranberry sauce over the charlotte.
Apples (preferably sour varieties, such as Antonov) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almonds or hazelnuts - 20 g, dry white wine - 20 g, mashed black bread - 1 glass, purified vegetable oil (preferably Provençal) - 20 g, zest of 0.5 lemon, orange peels - 20 g.

51. Steamed lean pudding with apples
Peel the nuts, grind not too finely, add half a glass of water, add a little sugar. Cut the sieve bread into thin slices and soak in nut milk. Grease the pan with Provençal butter, sprinkle with sugar, add a layer of bread, a row of peeled apples cut into slices, sprinkle with sugar, add a layer of jam and again a layer of bread, and so on until the end. Steam.
When serving, pour over the following sauce: mix 1/4 cup of syrup with wine (madeira or port), add potato flour mixed with water, keep on the stove, stirring vigorously.
Nuts - 50 g, white sieve bread - 250 g, lean butter (preferably almond or Provençal) - 15 g, sugar - 50 g, jam (preferably strawberry) - 70 g, apples (sweet) - 3 pieces, fortified wine - 20 g, potato flour - 5 g, berry syrup - 50 g.

GRAVIES (sauces)
Any second dish - be it vegetable, or pasta, or cereal - becomes more tasty if sauce is served with it. The sauce is small, but important detail cooking, which dramatically improves the taste and aesthetic qualities of food, making the Lenten table more attractive.
Every dish requires a certain type of sauce. Individual tastes vary widely, so it is advisable to prepare not one, but several sauces for the dish being served, so that everyone can use the one that suits their taste best.

1. Dried mushroom sauce (basic)
Rinse the dried mushrooms well, soak overnight and cook in the same water for 1 hour without salt. Strain the broth and mince the mushrooms. Fry the flour in vegetable oil until light brown, dilute with boiling broth and cook over low heat for 15-20 minutes. Fry the chopped onion in vegetable oil, add mushrooms to it, fry everything together for 10 minutes, stirring, then add to the sauce. Add salt and black pepper to taste. Stir and boil.
Serve with potato cutlets and other potato dishes, casseroles, boiled pasta, etc.
Dried mushrooms - 50 g, flour - 20 g, onions -75 g, vegetable oil - 30 g, salt and ground black pepper to taste.

2. Tomato sauce with fresh mushrooms
Sauté finely chopped onion in vegetable oil, then combine it with thinly sliced ​​champignons or fresh porcini mushrooms, with tomato sauce and cook for 10-15 minutes, then add finely chopped garlic or salt to the sauce.
Tomato sauce - 200 g, fresh mushrooms - 50-80 g, onions - 50 g, sunflower oil - 15 g, garlic - 5 g, salt to taste.

3. Sweet and sour mushroom sauce
To the mushroom sauce (basic), add soaked raisins and pitted prunes, sugar, wine vinegar and tomato paste fried in vegetable oil. Boil for 15 minutes.
Serve with cutlets, casseroles, and cereal dishes.
Raisins - 30 g, prunes - 40 g, vinegar - 10 g, tomato paste - 30 g.

4. Fresh mushroom sauce with garlic
Finely chop the garlic, add salt, crush and place in a bowl, mix with vegetable oil. Boil mushrooms in a small amount of water, mince and mix with garlic. Pour the mixture with mushroom broth, vinegar, ground black pepper, chopped bay leaf, stir.
Serve with vegetable dishes.
Fresh mushrooms - 200 g, vegetable oil - 60 g, garlic - 50 g, vinegar - 3 g, bay leaf, pepper and salt to taste.

5. Pickled cucumber sauce
Cut the pickled cucumbers into small pieces or grate them on a coarse grater. Add toasted flour and boil with butter and finely chopped parsley. Dissolve in mushroom broth and cucumber brine, add sugar, boil.
Pickled cucumbers - 150 g, wheat flour - 20 g, vegetable oil - 20 g, parsley - 5 g, cucumber pickle- 80-100 g, mushroom broth - 150-200 g, sugar (preferably burnt) - 5 g, salt to taste.

6. Sweet and sour onion sauce
Crush the sugar, fry in a frying pan until dark, add a spoonful of water, stir, boil, pour into the pan. Put toasted flour and vegetable oil there and boil. Dilute with vegetable broth, in which finely chopped onions were boiled with the addition of vinegar and lemon juice. Add onion, pureed through a sieve.
Onion - 100 g, vegetable oil - 20 g, wheat flour - 10 g, sugar - 5 g, lemon juice or vinegar 5 g, water - 300 g.

7. Dill sauce
Fry the flour with vegetable oil (preferably mustard or sunflower from fried seeds). Dilute with mushroom broth, add finely chopped dill, vinegar, salt and pepper. This sauce can also be prepared from parsley, cilantro, celery, and tarragon.
Serve with boiled potatoes and mushroom cutlets.
Wheat flour - 20 g, vegetable oil - 30 g, dill - 20-30 g, mushroom broth - 200 g, vinegar - 3 g, salt or ground black pepper to taste.

8. Horseradish sauce with vinegar
Peel the horseradish roots and grate them on a fine grater. Pour boiling water, close the lid and let stand for 1-1.5 hours. Then add sugar, vinegar and salt, stir everything. Store closed in refrigerator.
Horseradish roots - 100 g, vinegar - 40-60 g, sugar - 5-7 g, water - 50 g, salt to taste.

9. Plum sauce
Boil water with lemon zest, add sugar, plum jam, cinnamon and boil well. Stir potato starch in cold water and pour, stirring constantly, into the boiling sauce.
Serve with pudding.
Plum jam - 100 g, sugar - 50 g, water - 400-500 g, a quarter of a lemon, potato starch - 10 g, a pinch of ground cinnamon.

10. Cranberry sauce
Wash and sort the cranberries, crush them with a wooden masher and squeeze out the juice through a sieve, gradually adding water. Add sugar and cook. Then add potato starch diluted in cold water and let it boil again.
Cool the sauce slightly and serve with puddings.
Cranberries - 200 g, water - 500 g, sugar - 60-80 g, potato starch - 15 g.

11. Rose hip sauce
Boil the rose hips, cleared of seeds, in water, adding lemon zest and cinnamon, until the rose hips are completely soft. Then rub the berries through a sieve, add wine and sugar. Boil. Add potato starch diluted in cold water. Let it boil again. The sauce is prepared in the same way from apples, strawberries, raspberries, currants, and oranges.
Serve with puddings and semolina cutlets.
Rose hips - 200 g, water - 200 g, zest of 0.5 lemon, a pinch of ground cinnamon, white wine - 30 g, potato starch - 5 g, sugar - 20 g.

12. Poppy milk
Scald poppy seeds with boiling water and let stand. Then drain the water, boil again with boiling water and drain the water. Rinse in cold water, drain in a sieve and place in a stone mortar. Grind with a pestle until all the grains are crushed. When you get a white mass, add water, stir well (preferably in a mixer), strain, add sugar.
Poppy grains - 400 g, boiled water - 600 g, sugar - 10 g.

13. Nut milk
Cook from different types of nuts.
Finely crush the nuts in a wooden or stone mortar. Add a small amount of water and grind the nuts. Next, mix the pulp with the entire volume of water (preferably in a mixer). Strain the milk through a cloth, add sugar, and for those who like it, a little cinnamon.
Nut milk is good added to acorn coffee. You can use it to prepare porridges, gravies, sauces, especially for sweet dishes.
Nuts, shelled (sweet almonds with the addition of a small amount of bitter; hazel; hazelnuts; walnuts; pine nuts; peanuts; cashews) - 100 g, boiled water - 1 l, sugar - 100 g.

DESSERT DISHES
Dessert, or third, courses are an important stage that completes the meal. Here we present just a few recipes for baked apples, mousses, compotes and jelly. However, you should strive to ensure that the dessert includes mainly fresh fruits, berries, nuts, as well as various combinations of them, for example salads. This is especially important in the body detoxification week diet.

1. Baked apples with jam and nut milk
Peel sour apples (preferably Antonov) of medium size, cut out the core and fill with any jam - preferably raspberry. Place in a deep frying pan, pour over nut milk (preferably almond milk), prepared from a quarter glass of water without straining the mashed nuts. Bake in the oven with good heat.
Serve hot.
Apples - 6-8 pieces, peeled nuts - 30 g, jam - 150 g.

2. Stuffed apples
Core the apples. Fill the cavities in the apples with jam. Place on a deep baking sheet, pour a little cold water into the bottom. Sprinkle apples with powdered sugar. Bake in a very hot oven.
Serve the apples hot with toasted slices of white bread. It is good to serve poppy seed milk separately.
Apples (preferably sour varieties, such as Antonov) - 6-8 pieces, lingonberry jam or apricot jam - 200 g, powdered sugar - 30 g.

3. Stuffed apples differently
Wash the apples, remove the core, cook in sugar water until semi-soft. Then place on a baking sheet, fill with jam mixed with chopped candied fruits. Pour each apple nut mixture(beat nut milk with flour and sugar, add grated lemon zest and bring, stirring, to a boil). Bake in a hot oven.
Winter apples - 6-8 pieces, apricot jam - 70 g, candied orange peel - 30 g, wheat flour - 30 g, nut milk (preferably walnuts) - 1 glass, sugar - 50 g, zest - 0.5 lemon .

4. Cranberry-apple mousse
Wash the apples, cut into slices, add water and cook until soft. Then rub through a sieve. Mash the sorted washed cranberries, add a third of a glass of water and squeeze the juice through cheesecloth. Pour the marc with 1 glass of water and cook for 5 minutes. Then strain the broth, add cranberry juice, grated apples, sugar, semolina, vanillin and cook, stirring, over low heat for 15 minutes. Beat the slightly cooled mixture (it should become light and its volume should increase 2-3 times). The mousse should not be whipped for too long, otherwise it will become watery and tasteless. Good served with nut milk.
Apples (sweet and sour) - 250 g, cranberries - 100 g, water - 2.5 cups, sugar - 1 cup, semolina 0.5 cups, vanillin to taste.

5. Cranberry or lingonberry marshmallow mousse
Wash the berries and squeeze the juice out of them. Add water and lemon zest to the pomace, boil for 10 minutes, then strain. Bring the strained broth to a boil, add sugar and semolina and cook, stirring, until thickened (15-20 minutes). Add berry juice and boil again. Then cool to 50-55°C and, placing on ice or a cold water bath, beat until a fluffy foam forms. Then pour into vases and cool. Good served with gravy - thick, unstrained nut milk.
Berries - 200 g, sugar - 180-200 g, water - 800 g, semolina - 80-100 g.

6. Jelly from cranberries and other berries
Crush the sorted and washed cranberries and squeeze out the juice through cheesecloth. Pour hot water over the pomace, cook for 5 minutes, then strain. Add sugar to the broth, boil again, skim off the foam, add gelatin swollen in cold water and squeezed out juice. Heat until gelatin dissolves. Pour the cooled broth into small molds and cool. Place the finished jelly on a dish, pour over thick, unstrained nut milk or nut milk sauce.
This jelly can be made from lingonberries, raspberries, black and red currants, strawberries and other berries.
Cranberries - 200 g, water - 400 g, sugar - 100 g, gelatin - 15 g, nut milk - 1 glass.

7. Plum compote
Place the plums in boiling water and heat until the skin bursts. Then place in a sieve to drain, remove the skin, cut in half and remove the seeds. From plum broth, sugar and lemon peel Boil the syrup, put plums in it, add wine and boil. Serve the compote cold.
Plums - 300 g, sugar - 90 g, water - 2 glasses, dessert wine - 2 tablespoons.

Kiseli.
For detoxification cycles of the body, jelly should be prepared mainly from those berries that activate the functioning of the liver, kidneys and intestines. Kissels are cooked in enamel or copper pans. For 3 glasses of liquid, usually take 2-3 tablespoons of potato starch or a little more corn starch. After pouring starch diluted in cold water into the boiling berry broth with vigorous stirring, the jelly should not be allowed to boil strongly. It is removed from the heat after it has boiled once, otherwise it will become watery again. Kissel can be served hot or cold. If you are preparing jelly and will serve it cold, double the amount of starch. After this jelly is cooked, it is cooled slightly, poured into a mold previously moistened with cold water, then placed on ice or the top shelf of the refrigerator. When serving, place on a plate. It is good to serve nut milk with jelly. If it is eaten in the evening for dinner, poppy milk is served.

8. Cranberry jelly
Sort and wash the berries, then crush with a masher and squeeze out the juice through cheesecloth. Pour the rest with water, stir well, bring to a boil, pour the broth through a sieve. Add juice, sugar and vanillin. Bring to a boil and, stirring vigorously, add starch diluted in cold water. Let it boil once.
Cranberries - 400 g, water - 600 g, sugar - 300 g, potato starch - 2 tablespoons, vanillin - 1 g.
In the same way, jelly is prepared from lingonberries, raspberries, currants, blueberries and other berries, but for 600 g of water take: berries - 300-400 g, sugar - 150-200 g, potato starch - 2.5 tablespoons.

9. Rhubarb jelly
Peel the rhubarb stems, cut into pieces, put in water, add lemon zest and cinnamon. Cook until the stems are soft. Then rub them through a sieve, constantly adding the already pureed sauce to the ungrated stems. Pour into a saucepan, add sugar and bring to a boil. Stirring vigorously, pour in the starch diluted in cold water and bring to a boil.
Rhubarb - 10 stalks, water - 800 g, a quarter of a lemon, ground cinnamon - 1 g, potato starch - 2.5 tablespoons, sugar - 150 g.

10. Prune jelly
Soak prunes in cold water for 3-4 hours. Remove the seeds. Then boil in the same water and rub through a sieve. Mix with the broth, add sugar and bring to a boil. Next, with vigorous stirring, add starch diluted in cold water and let it boil.
In the same way, jelly is prepared from dried apricots, dried apples, pears and other dried fruits.
Dried prunes - 100 g, water - 400 g, sugar -100 g, potato starch - 50 g.

11. Butternut pumpkin
Peel the pumpkin and, without cutting, pour salted boiling water and cook for 20-30 minutes, then remove and cool. Crush the peeled walnuts and mix with powdered sugar until a homogeneous mass is formed. Dilute honey in hot water in a ratio of 1:4, add cinnamon and bring to a boil. Finely chop the boiled pumpkin, carefully mix with crushed nuts and pour honey syrup on top.
Serve cold for dessert.
Pumpkin - 250 g, nuts (preferably walnuts) - 70 g, honey - 20 g, sugar - 30 g, salt and ground cinnamon to taste.

SWEETS
The list of possible sweets for a Lenten diet includes candied fruits, preserves, jams, fruit and berry candies, marshmallows, caramel, and much more.

1. Candied fruits (figs, dry jam)
All candied fruits are cooked like ordinary jam, with the only difference being that sugar syrup make it thicker (the readiness of the syrup is determined by stretching a drop into a thin thread or like this: pour a few drops of hot syrup into a glass of cold water and immediately pull out the sugar mass with your thumb and forefinger; if the mass is slimy and sticky, this means that the syrup is ready ).
Fruits or berries are cooked in this syrup for longer than jam. Next, they are taken out, laid out on a sieve, the syrup is allowed to drain, and placed in the oven or oven (temperature 100°C) for a short time. Repeat this several times so that the candied fruits are dry, but not dry. Before you put the candied fruits in the oven or oven again, you can dip them in syrup, boiled until thick, and then sprinkle fine granulated sugar on top.
Kiev jam is prepared in almost the same way, except that when the fruits or berries, cooked as described above, are removed from the syrup, they are laid out in a layer on a sieve, and a bowl of boiling water is placed under it. As soon as the boiling water begins to cool, new water is poured into the bowl. And so on until the fruits and berries are no longer too sticky. Then the sieve is removed and the candied fruits are allowed to dry in a draft. After this, place them on a sieve in a stove or oven (at 90-100°C) to dry them. Repeat this 2-3 times. Then, after cooling, roll in the finest granulated sugar. Place in jars and store in a cool, dry place.
In this way, you can prepare candied fruits not only from various fruits and berries (for example, apples, rose hips, rowan berries, etc.), but also from watermelon and melon rinds, carrots, turnips, beets, burdock roots.
Sugar - 400 g, water - 100 g, fruits, berries or vegetables - 200 g.

2. Candied orange peels
Remove the peel from the orange and cut it into pieces. Soak in water for 3-4 hours, then change the water and cook until soft (so that you can pierce it with a straw). Then put it in cold water again for 12-24 hours. Boil syrup from half the weighed sugar and a glass of water, cool. Place the wiped peels into a dry jar, pour in the syrup and press the peels so that they are completely immersed in the syrup. After 3 days, drain the syrup, add sugar to the syrup and boil. Cool and pour over the orange peels again. After 2 days, drain the syrup, add sugar again and boil until thick. Dip each piece of crust into it, place it on a baking sheet and place briefly in a heated oven or a heated and turned off oven. Remove once the sugar has dried. Repeat this several times, but so as not to dry it out even once. Store in hermetically sealed jars.
Orange peel - 200 g, sugar - 400 g, water - 200 g.

3. Candied orange peels, prepared in a simpler way, for use in dishes
When serving oranges for dessert, peel them and cut them into thin strips. Soak the peels in water for 2-6 days, changing the water every day. Remove from the water, weigh, then add cold water and cook until soft. Prepare syrup. Dip the peels into it and cook until the syrup thickens and there is not enough of it. Cool slightly. Pour fine sugar and a separate mound of powdered sugar onto a tray. Remove each crust from the syrup, roll in powder and place on a tray. Leave the candied fruits lying there room temperature until dry.
Store in glass jar, covered with paper, in a dry place.
Soaked orange peels - 400 g, water - 600 g, sugar for syrup - 600 g, powdered sugar and fine sugar - 100 g.

4. Raspberry<прянички>
Dried raspberries grind into flour in a mortar. Boil thick syrup from sugar. Pour raspberry flour into it and cook, stirring, until it solidifies on a spoon. Cool slightly, then make small round cakes and place them on a baking sheet. Cool, then dry in the oven or stove.
Dried raspberries - 400 g, sugar - 200 g, water - 100 g.

5. Grillage
Peel the nuts, dry them in the oven and crush them. Boil the granulated sugar syrup and cook it until it turns brown. Then remove it from the heat, add crushed nuts and mix thoroughly. Make sweets in the form of small balls, place on a plate greased with vegetable oil, and let dry.
Nuts - 100-150 g, sugar - 200 g, water - 50 g.

FLOUR PRODUCTS
Store-bought bread makes up a significant part of our diet. All baked black and white bread (with the exception of butter bread) contains practically no additives that are undesirable in the detoxification therapy week diet. However, homemade baked goods flour products increases the attractiveness of the Lenten table.

1. Pastry pies
Pour sunflower (or poppy or nut) oil into a glass, add water so that there is a total of 0.5 glasses, mix, pour into flour, add salt and knead into a thick dough. Roll out 12-15 circles from it. Place the filling on each, pinch, place on a baking sheet and place in a hot oven or oven to bake and brown.
Wheat flour - 200 g, lean butter - 20-45 g, salt to taste.

2. Pies or pies made from lean dough with yeast
Pour 2 cups of wheat flour (preferably coarse flour) into a bowl, add warm water in which the yeast is diluted, stir until smooth. Place in a warm place and let rise. When it rises, beat well, add salt, pour in 2 tablespoons of vegetable oil, add the rest of the flour, mix well and let rise again. Then roll out the dough, put in the filling, pinch, let rise, brush with boiling water or oil mixed with cold water or beer. If the pies are sweet, then brush with honey. Place in hot oven or oven. After removing from the oven, brush with oil.
For sweet pies or pies, add a tablespoon of fine sugar and lemon zest or 0.5 tablespoons of honey, cardamom or 20 crushed bitter almonds to the dough.
Flour - 600 g, water - 1.5-1.75 cups, yeast - 2 tablespoons, sunflower oil - 40-45 g.

3. Lean buns
Make yeast dough as in the previous recipe. It’s good to put sultanas or candied orange peels in the dough, add vanilla sugar. Sprinkle cumin and sugar on top. Place on a baking sheet, grease with oil and bake in a hot oven.

4. Rolls with nut milk for tea
Prepare yeast dough with almond or other nut milk instead of water, add sugar. Sprinkle sugar and crushed nuts on top, grease with butter. Bake the buns in a hot oven.

5. Poppy rolls for tea
Instead of water, add poppy seed milk and sugar to the yeast dough. Sprinkle poppy seeds and sugar on top. Lubricate with honey diluted with boiling water. Bake in a hot oven.

6. Pies or pies made from choux yeast dough
Knead the dough from 1.5 cups of flour, 3/4 cups of water and yeast, let rise. Then beat well, add salt, pour over 3/4 cups of boiling water and knead well. Pour in the vegetable oil, add sugar and the rest of the flour if necessary, mix. Beat it well and let it rise. When it rises, make pies or pies and let it rise again. Grease with oil or beer, place in a hot oven or oven.
Flour - 500-600 g, vegetable oil - 30 g, yeast - 25-30 g, sugar - 15 g.

7. Fried pies made from choux yeast dough
Prepare the dough as described above, only a little thinner. Fill the pies with minced meat, let them rise, then fry them in vegetable oil.

8. Fillings for pies and pies
From fresh cabbage
Chop 1 head of medium-sized white cabbage and add salt. After 10 minutes, squeeze it out, put it in a saucepan, pour in 2 tablespoons of vegetable oil, add grated carrots or, if you like, finely chopped onion. Fry, stirring, until soft so that the cabbage does not brown. When it cools down, add ground black pepper and finely chopped dill.
From sauerkraut
Fry a finely chopped onion in 50 g of vegetable oil, add 3 cups of cabbage and ground black pepper. Simmer covered until soft, stirring to avoid burning. You can add boiled finely chopped dried mushrooms, fried in oil.
From mushrooms
Soak 50 g of dried porcini mushrooms, cook until soft, chop finely. Fry a finely chopped onion in 2 tablespoons of vegetable oil, mix with mushrooms, fry again, add salt and ground black pepper.
Buckwheat porridge with mushrooms
Boil 400 grams of cool buckwheat porridge. Fry 2 finely chopped onions in two tablespoons of vegetable oil, add 100 grams of finely chopped boiled dried white mushrooms and fry everything a little. Mix with porridge.
From fresh mushrooms
Place a deep plate of porcini mushroom caps in a saucepan, sprinkle with salt, add a little ground black pepper, green onions and dill, and place on the stove. When the mushrooms have settled, add 2 tablespoons of vegetable oil and a little mushroom broth and boil for no more than 10 minutes. Cool and fill the pie.
From fried onions
Finely chop 10 onions and fry in 50 g of vegetable oil. Season with salt and add a little ground black pepper.
From carrots
Peel carrots (5 root vegetables), cut into strips, finely chop 4 onions. Fry onions and carrots in sunflower oil, add a little water and simmer for 15 minutes under the lid. Add finely chopped parsley. Cool and fill the pies.
From apples
5 large apples finely chop and place in a frying pan. Add 1-2 tablespoons of sugar. Stir until the apples release their juice. Simmer until soft. You can add finely chopped pumpkin or chokeberry to the apples.

9. Lenten croquettes
Finely chop the boiled dry mushrooms and mix them equally with some kind of porridge. Add a little salt, pepper, fried onion. Add flour and mix everything well. Cut into oblong pieces, roll in breadcrumbs and fry in vegetable oil. Serve with soup.
Dried mushrooms - 50 g, porridge - 0.5 cups, onions - 100 g, vegetable oil - 50 g, flour - 50 g, salt and ground black pepper to taste.

10. Lenten dumplings
Boil vegetable oil with water. Pour flour and herbs into boiling water, stir and let cool. Make dumplings (balls the size of a small plum). Dip into boiling meat broth 10-15 minutes before eating.
Flour - 100 g, vegetable oil - 40 g, water - 100 g, chopped dill, parsley or cilantro to taste.

11. Pancakes with nut milk
Dissolve the flour in the nut milk so that there are no lumps. Add yeast dissolved in nut milk, salt and sugar. When the dough rises, without disturbing it with a spoon, fry the pancakes in vegetable oil.
Nut milk - 1 l, flour - 400 g, yeast -30 g, sugar - 15 g, salt to taste, vegetable oil -60-70 g.

12. Custard pancakes made from wheat flour
In the evening, stir 1 glass of wheat flour in half a glass of water, brew with one glass of boiling water. When it cools down, add the yeast, stir, cover and place in a warm place. In the morning, add salt, beat well with a wooden spatula, add the remaining flour, add vegetable oil, and mix. When the dough rises again, bake pancakes or pancakes in vegetable oil.
Wheat flour - 2 cups, water - 1.5 cups, yeast - 30 g, vegetable oil - 80 g.

13. Custard pancakes with buckwheat flour
Stir wheat flour with 1 glass of warm water, add yeast. When the dough has risen, knock it out with a spatula and add buckwheat flour, sugar and salt, stir. When the dough rises again, pour in 1 cup of boiling water, stir and let rise again. Bake pancakes in vegetable oil.
Wheat flour - 200 g, buckwheat flour - 200 g, yeast - 15 g, sugar - 5 g, salt to taste.

14. Mint gingerbread
Boil sugar syrup. Pour cooled syrup, vegetable oil, mint essence into the sifted flour, add baking soda, knead the dough. Roll it into a sausage shape 3-4 cm thick, cut into pieces and make balls. Place the slightly flattened balls on a greased baking sheet and bake in a not very hot oven.
Flour - 500 g, sugar - 250 g, water - 120 g, vegetable oil - 10 g, baking soda - 3 g, mint essence - 4-5 g.

15. Honey rye gingerbread
sifted rye flour mix with crushed spices (cinnamon, cloves, cardamom). Boil honey and mix well with flour (until the dough turns white). Then pour in a little vodka, stir and put in the cold for several hours. After this, roll out a thick layer and cut out the gingerbread cookies. Place them on a baking sheet greased with vegetable oil and bake in a not very hot oven.
Rye flour - 350 g, crushed spices - 15 g, honey - 300 g, vodka - 20 g.

16. White bread croutons
Cut white bread into slices, soak in nut milk. Fry in vegetable oil, lightly browning.
White bread - 500 g, nut milk - 150 g, vegetable oil - 80 g.

17. Toasts with vegetable oil
Cut white bread into small rectangular pieces. Pour vegetable oil into a frying pan, add croutons, stir and put on fire to dry.
White bread - 500 g, vegetable oil - 40 g.

18. Toasts with marmalade
White bread slices. Spread a slice on one side with marmalade, cover with another slice, dip in nut milk and fry in hot vegetable oil on both sides. When serving, sprinkle with powdered sugar.
White bread - 500 g, marmalade - 80-100 g, vegetable oil - 50 g, nut milk - 100 g, powdered sugar - 50 g.

19. White bread croutons with wine
Cut white bread into finger-thick slices, pour dry white wine over it, roll in breadcrumbs, and dry in the oven. Pour wine over it again and put jam on each slice.
White bread - 500 g, dry white wine - 120 g, sugar - 100 g, jam - 100 g.

20. Bread crackers
Thinly slice stale white or black bread. Cut into small squares. Place on a baking sheet, sprinkle with water and sprinkle with salt (can be with khmeli-suneli) or sugar (can be with cinnamon). Dry in the oven with the door open at 90°C, stirring occasionally. All seasonings to taste.

21. Garlic toast
Dip thin slices of white or black bread in water with crushed garlic and salt, spread with sunflower oil (preferably from fried seeds). Place in the oven until lightly browned on both sides. Sprinkle with finely chopped dill, parsley or cilantro, mixed with crushed garlic and pepper.
Bread - 500 g, garlic - 10-15 g, sunflower oil - 60 g, herbs - 30-40 g, pepper and salt to taste.

KVASS, WATER AND OTHER DRINKING
This category includes various low-alcohol or non-alcoholic drinks served on the table for lunch and dinner. This also includes various kvass, honey, sauerkraut cabbage soup, juices, fruit drinks. For our purposes, it is very important to drink those fruits, berries and herbs that enhance the activity of the kidneys, liver and intestines. They can complement the detoxification therapy week drink suggested in previous chapters, or replace it if you add the herbal infusions we wrote about above. Here we present only a few recipes for such a drink.

1. Berezovik
Fill a one-and-a-half-barrel barrel with birch sap, pour in 2 bottles of dry wine, 100 g of alcohol (you can use pervacha moonshine, purified activated carbon), add 500 g of sugar and 200 g of raisins. Then seal the barrel, tar it and put it on ice. After 2 months, pour into champagne bottles, cork, and tie with wire. Store in the cellar.

2. Berezovik prepared in a different way
Pour birch sap into champagne bottles, add a slice of lemon with zest, but without grains, 4-5 raisins with grains, a teaspoon of sugar and a teaspoon of alcohol (or a tablespoon of vodka). Cork, tie with wire and put in the cellar for 1.5 months.

3. Blackcurrant water
Sort out the ripe blackcurrants, pour a full barrel and fill it to the top with boiled, cooled water. Place on ice. After 2 weeks you can use it. In this case, you need to add as much water to the barrel as you took from it. At first, the currant water will be strong and must be diluted with water 2-3 times. But the more plain water is added to the barrel, the weaker the infusion will become, and it will be drunk without diluting. The barrel is kept on ice until frost, and then in the cellar. Similarly, you can make water from raspberries.

4. Water from blackcurrant leaves
In a 5-liter bottle put 100 g of young blackcurrant leaves (you can soak dried leaves), 500 g of sugar, lemon zest. Pour boiled, cooled water and place in a warm place (in the sun). Shake frequently until the sugar dissolves. Then add 1 teaspoon of yeast, stir and after 3 hours put it on ice. After 3 weeks, strain through linen, pour into champagne bottles, cork, tie with wire and put on ice.

5. Another way to prepare water
Loosely pour young blackcurrant leaves to the top into a two-bucket barrel, put 2 lemons without grains and white peel, 1.5 kg of sugar, fill to the top with water (stir the sugar well). Place in a warm place for a day, shake frequently during this time. Then add 2 teaspoons of yeast. 3-4 hours after the start of fermentation, place on ice. After 12 days, strain through linen, pour into champagne bottles, seal, tie with wire, and store on ice.

6. Apple or pear kvass
Wash the apples or pears, remove the branches and pour them into the barrel, filling it halfway or a little more. Fill to the top with boiled chilled water. Put it in the cellar. After a month, pour into champagne bottles, put 5-6 raisins in each. Seal tightly and tie with wire. Store on ice. Fill the remaining fruits in the barrel with water again to prepare a new portion of kvass.

7. Lemon kvass
Chop 2 lemons with zest, but without grains, and place in a 5-liter bottle. Add 400 g of sugar and 50 g of raisins there. Pour 1 liter of boiling water, stir and leave in a warm place, shaking frequently to dissolve the sugar. Then add 2 teaspoons of yeast and add boiled, cooled water. Leave in a warm place until the kvass ferments (lemons and raisins float to the surface). Then strain the kvass, pour it into champagne bottles, seal it, tie it with wire, and take it to the cellar.

8. Rowan kvass
Mash 600 g of rowan berries and put in a 5-liter bottle. Add 250 g of sugar and 1 liter of boiling water there, stir thoroughly. When the water has cooled and the sugar has dissolved, add 1 tablespoon of raisins and add boiled, cooled water to 5 liters. Leave in a warm place. When the kvass starts to foam, strain, pour into champagne bottles, put 4-5 raisins in each, seal, tie with wire, and store in a cool place.