Menu of the monastery cuisine in Lent. Monastic Lenten recipes

SMOLENSKY MONASTERY

Curd noodles

Ingredients:
100 g noodles or vermicelli, 150 g low-fat cottage cheese, 1 tsp. sugar, 2/3 eggs, 1/4 cup sour cream, 1 tbsp. l. jam, 1 tbsp. l. ground crackers, salt to taste.

Preparation

Boil noodles or vermicelli in salted water. Pass the cottage cheese through a meat grinder, add the yolks mashed with sugar, mix everything and combine with boiled noodles, add beaten egg whites.
Place the mixture on a frying pan greased with oil and sprinkled with breadcrumbs, brush the surface with sour cream and bake.
When serving, cut into pieces, pour over sour cream mixed with jam.

CHUDOV MONASTERY

Porridge with spices

Ingredients:
2 cups oatmeal, 1/2 cup milk, 1/2 cup cream, 5 tbsp. l. sugar, 1 liter of water, 1 tsp. salt, cinnamon, coriander, cloves

Preparation

Boil the oatmeal in salted water until cooked. Pour milk over the porridge, boil, add sugar, season with spices and cook for 5-7 minutes.
At the end of cooking, add cream, stir and remove from heat.

SOLOVETSKY MONASTERY

Viburnum soup

Ingredients:
125 g viburnum, 150 g crackers, 3 tbsp. l. honey, 500 g water, sour cream

Preparation

Sort out the viburnum berries, rinse, pour boiling water and leave for half an hour.
Then drain the infusion, pour fresh water over the berries and cook for about 30 minutes over low heat.
5 minutes before the end of cooking, add honey and grated rye crackers.
When serving, pour sour cream into the soup.

IRKUTSK ASCENSION MONASTERY

Pine drink

Ingredients:
300 g pine needles, 1/4 cup honey, 1.5 liters of water, 1/2 lemon.

Preparation

Wash the pine needles thoroughly, chop finely, pour boiling water, add honey, lemon zest and cook, covering with a lid, for 30 minutes.
Strain the finished broth, cool and pour in lemon juice.

DALMATOV MONASTERY

Ural appetizer

Ingredients:
200 g soaked watermelon, 2 beets, 3 tsp. honey, 2 cloves of garlic, herbs.

Preparation

Wash the beets well, boil, cut into small slices.
Cut the pulp of soaked watermelons into cubes, mix with beets, add finely chopped garlic and honey.
Garnish the appetizer with dill.

VALAAM MONASTERY

Fish in Russian

Ingredients:
200 g herring, 1 tbsp. l. vegetable oil, 1/2 cup milk, 1/2 tbsp. l. flour, 1/2 onion, salt and pepper to taste.

Preparation

Clean fresh herring, gut it, rinse it, and place it in a saucepan.
Cover the fish with finely chopped onions, salt and pepper to taste, pour in butter and milk so that the fish is barely covered.
Cover the saucepan with a lid and simmer in the oven until done.

PECHERSKY MONASTERY

Pudding

Ingredients:
1 cup rice, 2 cups water, 3 cups milk, 7 apples, 6 tbsp. l. sugar, 4 eggs, 4 tbsp. l. butter or margarine, 2 tbsp. l. sour cream, crackers.

Preparation

Sort the rice, rinse and cook a viscous porridge. Cool the finished porridge, mix with yolks, ground with sugar, add finely chopped apples, beaten egg whites, mix.
Grease a baking sheet with oil and sprinkle with ground breadcrumbs. Place the prepared mixture on a baking sheet, level the surface, brush with a mixture of eggs and sour cream and bake in a hot oven.
Serve the pudding with any jam.

TRINITY-SERGIUS LAVRA

Lentil soup

Ingredients:
750 g water, 1 carrot, 3 cloves garlic, 1/2 cup lentils, 1/2 onion, 1/2 tbsp. l. green savory, 1 bay leaf, salt and pepper to taste

Preparation

Rinse the lentils, pre-soaked for 4-6 hours, add fresh water, put on low heat and bring to a boil. Then add finely chopped carrots and cook until the lentils are completely cooked.
When the lentils are ready, add finely chopped onions, bay leaves, black pepper, salt and cook over low heat for another 10 minutes.
Add savory and chopped garlic to the finished stew, remove from heat and let it brew.

SUZDAL MONASTERY

Omelette

Ingredients:
3 eggs, 1 tbsp. l. vegetable oil, 1/2 cup milk, 1 clove garlic, 1/2 part each carrot and turnip, 1/4 cup chopped cabbage, 1/2 tsp. mustard, salt to taste.

Preparation

Finely chop the garlic, mix with vegetable oil and mustard, grind the mixture thoroughly. Peel the carrots and turnips, rinse and cut into thin strips.
Prepare an omelette mixture of eggs, milk and salt, beat everything well.
Place the garlic mixture in a heated frying pan, then add the vegetables, lightly fry, pour over the omelette mixture and bake in a hot oven.

HOLY ASSUMPTION KIEV-PECHERSK LAVRA

Mushroom cheese

Ingredients:
champignons 500 g, Domashny cheese 600 g, olive oil 2 tbsp. l., chopped greens 2 tbsp. l., salt to taste.

Preparation

Wash the mushrooms, cover completely with water, add salt and cook until tender for 20 minutes. Drain the water, drain the mushrooms in a colander, pass through a meat grinder, add butter and mix with cheese.
Place the resulting mass on clean gauze, roll into a ball and place under a press for an hour.
Transfer the cheese cake to a plate, cut into slices, sprinkle with herbs and serve.

Kalya with fish

Ingredients:
salmon fillet 600 g, sauerkraut 1 cup, flour 1 tbsp. l., lemon 0.5 pcs., parsley and celery root 1 pc., pickled cucumbers 2 pcs., onions 1 pc., allspice 5-6 peas, cucumber pickle 1 cup, vegetable oil 2 tbsp. l., bay leaf 2-3 pcs., chopped dill 2 tbsp. l., salt to taste.

Preparation

Wash the fish, cut into portions, add water (2 liters), add roots, bay leaf, pepper, salt and cook for 15 minutes.
Place the salmon pieces in a separate dish, strain the broth, add sauerkraut and cook for 5-7 minutes.
Finely chop the onion, place in a frying pan and sauté in oil for 3 minutes.
Add diced cucumbers and cook for another 5 minutes, add flour, stir and lightly fry.
Place the prepared dressing in the soup, bring to a boil, add fish, cucumber pickle and cook for 10 minutes.
Serve with a slice of lemon on each plate and sprinkle with herbs.

Stuffed cabbage rolls with mushrooms

Ingredients:
cabbage 1 head, rice 2/3 cup, champignons 600 g, onions 1 pc., vegetable oil 4 tbsp. l., salt and pepper to taste.

Preparation

Wash the rice, add one and a half glasses of water and cook until half cooked (about 10 minutes).
Wash the mushrooms, chop them, fry in oil (1 tablespoon) for 10 minutes.
Chop the onion and sauté in oil (1 tablespoon) until golden brown, combine with mushrooms and rice, add salt, pepper and stir.
Disassemble the cabbage into leaves, blanch in boiling water for 3-4 minutes until elastic and drain in a colander. Hard stems can be lightly beaten until soft. Place a tablespoon of filling on each sheet and roll up the cabbage roll.
Place the cabbage rolls in a greased fireproof dish (1 tablespoon), sprinkle oil (1 tablespoon) on top and simmer over low heat, covered, for 15 minutes.
Serve sprinkled with herbs.

Makovnik

Ingredients:
flour 2 cups, vegetable oil 3 tbsp. l., yeast 0.5 sachets, sugar 1 tsp, salt to taste for filling, poppy seeds 10-12 tbsp. l., honey 3 tbsp. l.

Preparation

Knead the dough: dissolve sugar in warm water, add yeast, flour (1 tablespoon), mix and place in a warm place.
When the dough rises (15 minutes), add salt, vegetable oil (2 tablespoons), the rest of the flour and knead the dough. Knead until it doesn't stick to your hands.
Place the dough in the pan, cover with a lid and let rise (45 minutes).
Place poppy seeds in a gauze bag and rinse. Melt honey in a water bath. Add the washed poppy seeds, stir and continue cooking, stirring, for 8-10 minutes. Cool.
Roll out the dough thinly, spread the poppy seed filling over the entire surface, roll into a roll and place on a greased baking sheet (1 tablespoon), grease the top with the remaining oil and place in an oven preheated to 200 degrees.
Bake for 10 minutes.

Monastic Lenten fish soup made from fresh fish

Ingredients
For 2 liters of water: 1-1.5 kg of fish, 0.3 cups of millet, 1 carrot, 3-4 potatoes, 1 onion, 10 black peppercorns, salt, herbs to taste.

Preparation

Many people love fish first courses, and fish soup occupies a special place in Russian cuisine. We offer a Lenten recipe for making monastery fish soup. This first dish can be prepared not only during Lent, but also for every day.
To prepare monastery fish soup according to this delicious Lenten recipe, you need to cook broth from cleaned and gutted fish, skimming off the foam as necessary.
Remove the fish, carefully strain the broth through a fine sieve and put on fire. When it boils, put millet, chopped potatoes and carrots, onion, bay leaf and pepper into the pan. Cook until the vegetables are ready.
At this time, use your hands to separate the fish into small pieces, carefully selecting the bones.
When the soup is cooked, add pieces of fish and boil for 2-3 minutes.

Lenten chebureks

Ingredients
For the dough: 0.5 liters of water, 700 g of flour, 1 cup of vegetable oil, salt and pepper to taste.
For the filling: minced mushroom, or finely chopped sauerkraut, or fried onion with carrots.

Preparation

Delicious, light, original pasties prepared according to this Lenten recipe are a good dish not only for Lent, but also for every day
To prepare pasties, you need to dilute salt to taste in water, add ground black pepper, sifted flour and knead the dough. The dough should be elastic.
Roll out thin flat cakes 3 mm thick and about 20 cm in diameter.
Place the prepared filling in a thin layer on one side of the flatbread, cover with the other side, pinch the edges of the pasty well and prick with a fork in several places.
Fry in hot vegetable oil (deep frying).
You can serve pasties with soups or as a main course.

Chicken fillet in nuts

Ingredients:
chicken fillet (white or fattier red) – 1 kg, salt, 1 tbsp. flour (more if needed), 3-4 eggs, salt, 4-5 cups walnuts.

Preparation

Festive chicken dish. This dish will delight you with both its taste and speed of preparation.
The secret of this delicious chicken dish is in the unusual nut batter. The chicken fillet turns out amazingly juicy!
To fry fillet in nuts, you need to prepare 3 containers for the batter components.
Pour flour into the first one. In the 2nd, mix all the eggs with salt - this mixture should be very salty. Pour ground nuts into the third (you can grind them in a meat grinder or blender).
Separately prepare chopped small pieces of fillet.
First, dip the chop on all sides in flour, then on both sides in the egg and finally in chopped nuts.
And fry all this in salted sunflower or olive oil over medium heat until the nuts are cooked and browned.
The meat turns out very juicy and tasty.

Fried woodcock

Ingredients:
for 1 woodcock - 50 g of bacon, 100 g of butter, red wine, salt.

Preparation

If among the parishioners there is a hunter who brings hunting trophies, then this is a recipe for the festive monastery table.
To prepare a fried woodcock according to a holiday recipe, the carcass must be processed, the legs seasoned, rubbed with salt, covered with bacon, tied, and fried in a saucepan (frying pan) with the addition of wine until cooked.
Remove threads and remaining bacon.
Other medium-sized waders or small chickens are prepared in the same way.

SERPUKHOV LORD WOMEN'S MONASTERY

Lenten dishes:

Lenten pilaf with prunes

Ingredients:
- Rice - 0.5 kg
- Onions - 2 cereals. heads
- Carrots - 3 pcs.
- Bell pepper - 2 pcs.
- Prunes – 200 g
- Fresh tomatoes. - 3 pcs.
- Garlic - 3-4 cloves
- Vegetable oil
- Bay leaf
- Salt and pepper to taste
- Water 600 – 700 g

Preparation

Fry onions, carrots, and bell peppers separately in oil until tender.
Cut the prunes into strips. Finely chop the garlic. Cut the tomatoes into cubes.
Rinse the rice and place in an aluminum pan. Place fried vegetables, tomatoes, garlic, prunes, bay leaf, salt and pepper there.
Mix all the contents and add hot water. Bring to a boil over high heat, then simmer over low until tender, without stirring.

Vegetable puree soup

Ingredients:
- Potato
- Onion
- Carrot
- Greenery
- Laurel. leaf, salt
- Hercules (optional)

Preparation

Finely chop the onion and carrots and fry. Boil the potatoes in salted water, remove them and wipe or mash them, and then combine them again with the broth.
Put onions, carrots and laurel there. leaf, you can roll oats and cook for 5 minutes. At the end of cooking, add finely chopped greens.
If desired, add a little dry vegetable cream to this soup (about 2 tablespoons per 1 liter of water)

Potato casserole with mushroom filling

Ingredients:
- Potato
- Fresh champignons
- Onion
- Greenery
- Vegetable oil
- Salt to taste

Preparation

Fry the onion. Finely chop the mushrooms and fry them. Leave some of the fried onions for puree, and combine the rest with mushrooms. Finely chop the greens and also combine with the mushroom filling.
Boil the potatoes until tender (but do not overcook them), pass through a meat grinder or grind (do not add water). Add a little oil to the mashed potatoes.
Grease a baking sheet with oil, place half of the potatoes on it and level it over the entire baking sheet. Then place the mushroom filling in an even layer on the potato layer, and the rest of the potatoes on the top layer.
Sprinkle the top of the casserole over the entire surface with vegetable oil or grease with lean mayonnaise, garnish with slices of mushrooms. Bake until golden brown.

Puff salad with pineapple

1st layer - boiled rice
- soy mayonnaise
- 2nd layer - finely chopped fried champignons with onions
- soy mayonnaise
- 3rd layer - finely chopped canned pineapples
- soy mayonnaise
- 4th layer - finely chopped parsley and dill
- soy mayonnaise – mesh
All these layers can be repeated if you want the salad to be taller.

Squid cutlets

Ingredients:
- Fresh squid 1 kg
- Onions 2 pcs.
- Breadcrumbs 1.5-2 cups
- Salt and ground black pepper to taste
- Vegetable oil

Preparation

Remove the insides of the skin from the defrosted squid. Wipe with a napkin to remove water. Pass through a meat grinder 2 times.
Fry half the amount of onion and add to the squid, grind half raw through a meat grinder and also combine with the minced meat.
Add salt, pepper, crackers, beat the minced meat well.
Form cutlets, roll them in breadcrumbs and fry well on both sides in vegetable oil.

Squid sauce (for side dish)

Ingredients:
- Fresh squid - 0.5 kg
- Bow - 1-2 goals
- Carrots - 1-2 pcs.
- Water - 1 l
- Sauteed flour - 4 tbsp. heaped spoons
- Bay leaf, salt, pepper to taste

Preparation

Peel fresh squid from entrails and skin, cut them into strips. Chop the onion, grate the carrots and fry them in vegetable oil.
Dilute the flour little by little with cold water, then combine all the products and, stirring, bring to a boil, cook for 5-7 minutes.
If desired, add about 2 tbsp soy mayonnaise to the gravy before cooking. lie

Festive Lenten gingerbread

Ingredients:
- Flour - 2.5-3 cups
- Tea leaves - 1 glass
- Instant coffee - 1 teaspoon
- 0.5 cups vegetable oil
- 1 cup of sugar
- 3 tbsp. spoons of jam
- grated zest of half a lemon
- prunes - 4-5 pcs.
- dried apricots - 4-5 pcs.
- walnuts - 2 tablespoons
- soda - 1 teaspoon
- lemon. juice - 1 tbsp

Preparation

Pour sugar into a bowl, add butter, put jam. Add coffee to the hot, very strong tea brew and also pour into the bowl. Add flour and knead the dough well.
Roast the nuts and crush them finely with a rolling pin or wooden masher and add to the dough.
Finely chop the prunes and dried apricots and add to the dough. Add zest.
Knead the dough. Quench the baking soda with lemon juice and combine with the dough.
Grease a baking sheet with oil, place the dough on it in an even layer and place in a preheated oven.
Bake at 180-200 C for 40 minutes.

Rye bread crust (lean without butter)

Ingredients:
- Rye bread
- Honey
- Walnuts
- Cinnamon
- Lemon zest

Preparation

Slice the bread thinly, trim off the crusts. Soak each slice of bread with honey, sprinkle with a little cinnamon and grated zest.
Place on top of each other, sprinkle crushed walnuts on top and refrigerate for 2-3 hours.

Georgian salad (lean without oil)

Ingredients:
- Fresh cabbage - 2 medium heads
- Walnuts - 1 cup
- Ground black pepper - 0.5 teaspoon
- Garlic - 3 cloves
- Salt, sugar to taste

Preparation

Cut the cabbage into 4 parts, place tightly in an aluminum pan, add water and cook over low heat for 2 hours. Then remove from the water and cool. It’s good to squeeze the water out of it with your hands and pass it through a meat grinder.
Grate the garlic on the finest grater and add to the cabbage.
Pass the nuts through a meat grinder and combine with the mixture. Also add salt, pepper, sugar and mix well.

Belyashi with lentil filling

Knead the yeast dough:
- Water - 1 liter
- Flour - 2 kg
- Vegetable oil - 0.5 cups
- Yeast - 20 gr.
- Salt - 1 teaspoon
- Sugar - 3 tbsp. spoons
- Place it in a warm place for 1.5-2 hours.
Filling: Boil 1 kg of lentils well in salted water, place in a colander to drain. Then pass the lentils through a meat grinder or grind until smooth. Grate and add 3 cloves of garlic. Finely chop and fry the onion (2-3 large heads) and combine it with the lentils.
Make small cakes from the dough, 7-10 mm thick, 10 cm in diameter, put minced lentils in the middle, form round whites and fry them in oil over low heat under a closed lid, turning them over periodically until cooked through.

Savory dishes

Salad recipes:

Salad "Mushroom Picker's Joy"

Ingredients:
- Fried champignons with onions - 50%
- Pickled or pickled cucumbers
- Boiled eggs
- Mayonnaise

Preparation

Champignons are cut large. Cucumbers - cubes. Eggs - large cubes. Mix everything and season with mayonnaise.

Crab stick salad

Ingredients:
- 200 g crab sticks
- 4 hard-boiled eggs
- 3 fresh cucumbers (medium) or salted
- 0.5 onions (small)
- 3 tbsp. spoons of corn
- 2 small boiled potatoes or 4 tbsp. spoons of rice
- mayonnaise 250 g

Preparation

Cut the crab into small cubes. sticks, cucumbers, eggs, onions (fine), potatoes.
Add corn, season with mayonnaise and stir.

Herring under a Fur Coat

Ingredients:
- Boiled potatoes
- Boiled beets
- Boiled carrots
- Boiled eggs
- Onion
- Salted herring
- Mayonnaise

Preparation

Grate the potatoes on a fine grater, placing them first on the dish.
The next layer is herring, cut into small cubes.
On top of the herring is a very finely chopped onion.
Then - grated eggs, carrots, beets.
Each layer is coated with mayonnaise and the top is also coated with mayonnaise.
Decorate the fur coat with herbs and vegetables.

Cheese recipes

Cheese

Ingredients:
- 3 liters of milk
- 1 kg of cottage cheese
- 10 pieces. eggs
- 3 tbsp. spoons of salt

Preparation

Combine cottage cheese with eggs and salt. Boil the milk and add the curd mixture to the boiling milk.
Cook over low heat for 20 minutes.
Once everything has curled up, discard it on cheesecloth.

Cheese with pepsin (powder)

Place pepsin on a bucket of warm milk at the tip of a sourdough knife. Place the milk for fermentation. After a while, stir with a wooden spoon.
When separating the whey from the curd, place the curd in a colander until it hardens. Then turn over to drain the liquid on the other side. Sprinkle a little salt on all sides.
Do not keep the cheese in a colander for a long time, otherwise it will become dry.
Then keep in tightly boiled cold brine.

Dessert recipes

Bakery:

Honey cake

Ingredients:
- 3 eggs
- 2 cups granulated sugar
- 2 tbsp. spoon of butter
- 1 tbsp. lie honey
- 3 tsp. soda (without slide)
- 3 tsp. vinegar or lemon juice
- 3.5 cups flour

Preparation

Beat 3 eggs with 2 cups sand, 2 tbsp. bed of drains Oils from 1st tbsp. lie Melt the honey in a water bath and pour it all into the egg with sugar.
Then quench 3 teaspoons of soda with 3 tablespoons of vinegar and pour everything back into the mixture, mix well.
Add 2 cups of flour to the general mixture and knead the dough well.
Cook in a water bath, stirring the dough until it turns the color of baked milk.
When the dough is ready, dump it onto the flour (1.5 cups - the rest of the flour), knead and divide into 6-8 pieces. Roll out each piece thinly (like dumplings), constantly adding flour so that the dough does not stick.
Sprinkle a baking tray with flour and smooth out the rolled out cake layer on it. Baked at 220 very quickly until light brown.
After removing each cake from the oven, carefully drop it from the baking sheet onto the table so as not to break it.
When the cakes have cooled, carefully remove excess flour from them.

Cream:
700 g of sour cream (can be diluted with kefir if it is thick) and 1 glass of granulated sugar - combine and stir well.
Then grease all the cakes one by one, stacking them on top of each other. Let the cake stand for a while and soak. Then lightly press down on top with a board, give an even shape to the cake, trimming the edges. You can sprinkle crushed nuts and chocolate on top, and if you like, you can add vanillin or zest to the dough before cooking.
Place the cake in the cold or can be consumed immediately.
The cakes can be baked 3-4 days before the cake is ready; they are stored for a long time.

Cake "Sun"

Ingredients:
- 300 g carrots
- 1.5 tbsp. spoons of flour
- 0.5 teaspoons salt
- 100 gr. ground walnuts
- 1 tbsp. spoons of crushed crackers
- 4 egg yolks
- 100 g sugar
- 1 teaspoon cherry juice
- a pinch of cinnamon and cloves

Preparation

Peel the carrots and grate on a fine grater. Then mix flour with salt, walnuts and crushed crackers.
Separately, take the egg yolks and grind them with sugar, add cherry juice, cinnamon and cloves. Then beat with a whisk until foam forms.
Carefully add flour with nuts and grated carrots. To stir thoroughly.
Place the dough in a hot oven and bake for 40 minutes.
If desired, the cooled cake can be decorated with lemon cream and nuts.

Dessert

Prunes in sour cream

Ingredients:
- Pitted prunes
- Shelled walnuts
- Sour cream
- Vanillin
- Sugar
- (kefir – as needed)

Preparation

Fill the prunes with nuts. Mix sour cream with sugar and vanilla. If the sour cream is very thick, dilute it with kefir so that it is of medium thickness.
Place the prunes in an enamel bowl and pour in sour cream.
Let it brew for at least 6 hours.

Creamy jelly

Ingredients:
- Water
- Dry vegetable cream
- Sugar
- Vanillin
- Gelatin
- Water for soaking gelatin

Preparation

Boil water and dissolve cream and sugar in it. Cool and add vanillin.
Pre-soak the gelatin in cold boiled water and when it swells, dissolve it in a water bath, then combine it with the creamy liquid.
Pour the jelly into molds, decorate and cool.

Easter recipe

Ingredients:
- 2 kg of fat cottage cheese (from whole milk)
- 1 kg very thick sour cream
- 1 liter of milk
- 1 kg granulated sugar
- zest of 0.5 lemon
- zest of 0.5 orange
- 150 g pine nuts
- 2 raw eggs
- 3 raw yolks
- 4 hard-boiled yolks
- candied fruits 100 g
- coconut crumbs 1 tbsp. spoon,
- vanillin - 1 sachet.

Preparation

Boil pine nuts and walnuts with boiling water to remove the skin.
Squeeze the cottage cheese under pressure. The cottage cheese should be buttery and cool.
Dehydrate sour cream 2 days before preparing Easter. To do this, pour the ash into an enamel basin and use a clean linen cloth, but not a new one, because new fabric does not absorb fluid well. Pour the sour cream and cover the top again with linen cloth. As soon as cracks appear on the sour cream, it is ready.
Toffee: take 1 kg of sugar, mixed with 1 liter of milk and put on fire. You need to cook it in an aluminum pan. At first the fire should be high, and when it boils, turn it to low heat and cook, stirring vigorously from time to time. Since sugar can be contaminated, the milk may curdle, but you can ignore this. Cook the toffee until golden brown.
Combine the hot toffee with the mashed cottage cheese and mix everything vigorously. Add vanillin, lemon and orange zest and mix everything again.
Grind raw eggs and raw yolks with a small amount of sugar, combine them with the total mass and mix everything again.
Add hard-boiled yolks, mashed with a small amount of sugar, to the dehydrated sour cream, mix gently and combine with the curd mass. Add nuts and coconut crumbs there. Mix everything.
Place Easter in molds (pasochniki) on double gauze and refrigerate.
Easter must sit for 2 days to drain the liquid, so by Good Tuesday the products for Easter must be prepared (drain the sour cream, finely chop the candied fruits, grate the zest of lemon and orange, press out the cottage cheese, prepare the ash (before Good Monday), wash the beans, prepare gauze ), so that Easter will be ready on Great Wednesday.
Whole milk cottage cheese is fermented for 2 days, boiled for 20 - 30 minutes, and weighed out for 17 hours.
One bucket of milk yields 1.9 - 2 kg.

From time immemorial, meals in the monastery were ritual, like all other parts of religious life.

In many monasteries where lay brothers and ordained monks lived, the ritual of eating was guarded with special care. Each individual group had its own sink for washing dishes and a table, although everyone ate lunch in a common area

Monastic kitchen

Monastic cuisine is quite strict. According to tradition, there was only one meal per day. Before this, the monks walked through the entire monastery to the refectory, carefully washing their faces and hands. Before eating, it was necessary to read prayers. Only after this could the meal begin.

Conversations were not allowed while eating. However, this was allowed in extreme cases, but only very quietly and out of great necessity.

Any food not eaten at the end of the meal was placed in a basket and distributed to the poor.

The refectory was a large common hall. As a rule, it was located at a sufficient distance from the church. The reason for this arrangement is quite clear. The church must be freed from noise and extraneous odors.

The monastic kitchen was under the control of a monk assigned to this task.

There are many rituals associated with monastic dishes, including what they should be and how much they should be served.

In large monasteries, the main kitchen was used for preparing main dishes. Bread and other baked goods were prepared in a separate kitchen.

The kitchen for pilgrims was located separately.

Lenten monastery cuisine

The Lenten monastic kitchen is an ideal space for spiritual practice.

According to tradition, monastery cuisine during Lent should be wholesome and healthy. This helps to cleanse the soul.

However, you should not think that the recipes for Lenten monastery cuisine are boring and monotonous. Of course, there are some prohibitions. For example, lenten dishes of monastic cuisine cannot be fatty or fried; canned food and various sauces, as well as food of animal origin, are excluded. It is believed that such food can provoke the occurrence of diseases and mental illnesses. The only exception, perhaps, is fish, which can be eaten on certain days of fasting.

Recipes for monastic cuisine during Lent include a large number of products of plant origin. These are mainly vegetables, cereals and mushrooms. Contrary to popular belief, such simple ingredients can make excellent first and second courses, as well as original snacks.

Monastic cuisine during Lent

As we already know, monastic cuisine during Lent should be predominantly of plant origin. Here, legumes have the greatest nutritional value. They contain the largest amount of protein.

Legumes can be used to make a variety of soups and salads. Legumes are also often used to prepare second courses. For example, peas make excellent peas.

To saturate the body with carbohydrates, we use porridge. They can be prepared from any cereal: millet, rice, corn, oatmeal, barley, pearl barley, etc.

It is also allowed to eat mushrooms in any form during fasting. We can, for example, make an excellent soup from dried mushrooms, or we can make a second course. Eating pickled mushrooms is also allowed. However, you should not get carried away with them because of the high vinegar content.

In general, mushrooms are quite heavy food for our stomach. Therefore, it would be most advisable to dilute them with vegetables.

We can eat vegetables both fresh and as main courses. The most common second courses are vegetable stews and baked vegetables. Potatoes are especially often baked.

Eating fruits and olives is also encouraged. By the way, olives can be eaten directly with the pits.

Naturally, it is allowed to eat bread and pastries during Lent. In general, bread is a food that is given special importance.

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Everyone who, while living in a monastery, visited the monastery refectory, is surprised at how delicious the food is there, although the products are the simplest. To the question, what is the secret?

The monks themselves unanimously answer: “There are no secrets here, it’s just that when you cook and when you eat, you need to pray.” But still there are some general principles that are observed in most monasteries, following the instructions of the holy fathers.

Firstly, you cannot eat your fill; food should not burden your stomach. You should leave the meal with a slight feeling of hunger, which, by the way, is absolutely correct, since according to all the laws of our nature, satiety occurs half an hour after eating.

Secondly, whenever possible, food should be plant-based and devoid of any spices. As they explained to us at the Solovetsky Monastery, “there is a fine line between satisfying the feeling of hunger and pleasing the whims of the flesh. A monk needs to learn to distinguish between it well. It is no coincidence that gluttony or guttural rage is the first tool of the devil with which he approaches the heart of a monk, suggesting that this is the only joy left to him from the world."

To avoid such temptations, monks adhere to simple rules: food should be simple, nutritious, healthy and contain essential vitamins. Food serves to satiate and maintain strength, nothing more.

Brest Nativity of the Virgin Monastery

Lenten brine cookies

1 glass of brine (preferably from canned tomatoes), 1 tsp. soda, three-quarters of a glass of vegetable oil, three-quarters of a glass of sugar, 1 packet (11 g) of vanilla sugar, flour.

Mix brine, vegetable oil and sugar, add vanilla sugar and flour. The dough should be dense enough so that it can be rolled out into a layer 1 cm thick. Cut out cookies with a cookie cutter and bake in a well-heated oven until golden brown.

Oatmeal jelly (lenten jellied meat)

500 g oatmeal, 3 crusts of rye (yeast) bread, salt, sugar - to taste.

Pour warm water over oatmeal until completely covered. Place the bread crusts in the pan and place in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 liters of water, salt, sugar. Place over low heat, stirring constantly, bring to a boil, leave for 5 minutes after boiling. Remove from heat, pour into bowls, and let harden.

Lenten gingerbread

4 cups flour, 2 cups sugar. One glass of raisins, finely chopped walnuts, vegetable oil and dried fruit decoction, 25 g of ground cinnamon, 2 tablespoons of vinegar, 2 teaspoons of soda, salt to taste.

Grind sugar, salt and cinnamon thoroughly with vegetable oil. Add raisins minced through a meat grinder and chopped walnuts. Dilute with a decoction of dried fruits and add soda. Then gradually add flour, add vinegar and stir. Pour the dough into a greased and floured pan and place in the oven. Bake at 170ºC for 50-60 minutes.

***

Recipes for Lenten dishes:

• Lenten recipes- Orthodox fasts and holidays
• Life without oil (Lent recipes)- Victoria Sverdlova
• Lenten recipes: breakfasts
• Lenten recipes: salads and snacks- Boring Garden
• Recipes for Lenten dishes: Lenten soups
• Recipes for Lenten dishes: main courses- Nina Borisova, Maxim Syrnikov
• Lenten recipes: baked goods and desserts- Nina Borisova
• Lenten recipes: drinks during fasting- Maxim Syrnikov, Nina Borisova
• - Alexey Reutovsky
• The history of Russian cuisine: in Russia we are doomed to eat porridge- Maxim Syrnikov
• Special dishes of Lent: crosses, larks, ladders, grouse- Maxim Syrnikov
• Kolivo: Athonite recipe- Boring Garden
• Fruit table- Pravoslavie.Ru
• Recipes for the Nativity Fast: lentil soup, bread salad, green soup, squid stew, eggplant, avocado appetizer, solyanka with squid and cuba, couscous, kozinaki, toast with apples, etc. - Ekaterina Savostyanova
• Recipes for the New Year- Ekaterina Savostyanova
• Maslenitsa: 10 best recipes- Orthodoxy and peace
• How I made the ancient Roman sauce garum(with photographs and comments) - culinary reconstruction - Maxim Stepanenko

***

Trinity-Sergius Lavra

Millet porridge with pumpkin

1 liter of water, 100 grams of pumpkin, a glass of millet.

Sort the millet and rinse. Grate the pumpkin, add water and cook for half an hour. After this, add millet, salt, sugar and cook until tender.

Celery salad

600 g celery root, 200 g each carrot and apple, 2 teaspoons lemon juice

Grate the root, add grated carrots, apple, sprinkle with lemon juice - so that the apple does not darken. Season with vegetable oil.

Trinity Seraphim-Diveevo Convent

Bishop's cutlets

Half a loaf of white bread, 3-4 onions, a glass of peeled walnuts (they replace meat and fish), two potatoes, a clove of garlic.

Pass all other ingredients through a meat grinder. Add garlic, salt, ground pepper.

There is no need to add oil to the minced meat, because... When frying, colettes absorb oil very well.

Do not skimp on breadcrumbs; they form a crust during frying, which prevents the cutlets from falling apart. Make the colettes small and thick so that you can turn them over later.

I think you can experiment: add a can of canned beans or mushrooms to the minced meat, or double the proportion of potatoes.

Pyukhtitsky Assumption Convent

Pea porridge

500 g peas, 2 - 4 onions, vegetable oil, salt to taste.

Place the peas in a large saucepan, wash thoroughly in cold water and add 1.5 liters of water. Leave for 1 hour, then put on high heat and bring to a boil. Reduce heat to low, carefully skim off foam and cook until tender, stirring frequently. Cooking time depends on the variety and quality of peas and can range from 45 minutes to 2-3 hours. The peas should boil down: turn into a homogeneous mass, like puree. Add salt to taste, add finely chopped onion fried in vegetable oil and arrange on plates, sprinkling fried onion rings on top. Pea porridge can be cooled in the form, then cut into pieces and served as a cold appetizer.

Spaso-Preobrazhensky Solovetsky stauropegial monastery

Lentils with beets

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

Wash the lentils, add cold water and bring to a boil over high heat. Skim off the foam, reduce heat to low and simmer covered for 40 minutes, adding salt. Peel the raw beets and grate them on a coarse grater. Place the beets in the pan with the lentils and cook for 5 minutes. Add chopped garlic and spices - ground black pepper, turmeric, garam masala. Remove from heat and leave for 30-60 minutes. You can add vegetable oil. It turns out to be a very tasty dish with a borscht flavor.

Tea in Solovetsky style

Mix three types of tea in equal proportions - black, green and red (hibiscus). Take a herbal mixture - mint, lemon balm, oregano, thyme, cloudberry, a little chamomile and mix in equal quantities. The herbal collection can amount to one-quarter to one-tenth of the tea.

It is better to first put the herbs in boiling water, wait 5 minutes, and then add the tea mixture. Wait 5 minutes again and strain through a colander. This tea can be stored and heated.

Spaso-Preobrazhensky Valaam Monastery

Valaam cabbage soup (with mushrooms)

A handful of dried mushrooms, 4 potatoes, 250-300 g of white cabbage, 1 carrot, 1 onion, 1 bay leaf, salt and pepper to taste.

Soak dried mushrooms in cool water in the evening. In the morning, strain the water through a fine sieve or cheesecloth into a separate container (do not pour it out, we will need it later). Wash the mushrooms, cut into slices and place in boiling salted water. Cook for 1 hour until done. Chop the onion into small cubes, cut the carrots into thin strips and fry in vegetable oil until golden brown. Add diced potatoes and thinly shredded cabbage to the pan. After 10 minutes, add the prepared carrots and onions and cook for another 15 minutes. The cabbage should not be overcooked, but remain slightly crispy. Shortly before it is ready, add a bay leaf to the soup and pour in the reserved mushroom infusion. Pour into bowls and season with black pepper to taste.

Potato salad

3-4 potatoes, 1 carrot, 200 g frozen green beans, 100 g frozen green peas, 10 olives, 1 onion, several sprigs of dill and parsley, salt to taste, unrefined sunflower oil.

Boil carrots and potatoes in their skins, cool, peel and cut into cubes. Steam the green beans and green peas. Combine potatoes, carrots, beans, peas, sliced ​​pitted olives and diced onion in a large bowl. Sprinkle with finely chopped herbs - parsley and (or) dill and pour over sunflower oil. Add salt to taste and mix gently.

500 g buckwheat, 1 large carrot, 1 onion, 300 g frozen green beans, 2 tbsp. l. tomato puree (you can use crushed tomatoes in their own juice), 1 tbsp. l. flour, vegetable oil, chopped herbs, salt to taste.

Cook crumbly buckwheat porridge. While the porridge is cooking, prepare the vegetable part of the dish. To do this, finely chop the carrots, cut the onions into small cubes and fry in a deep frying pan in sunflower oil until golden brown. Boil green beans in a small amount of salted water for 5 minutes from the moment of boiling, drain the broth and transfer the beans to the frying pan with the rest of the vegetables. Pour flour into a small dry frying pan and lightly fry. Add vegetable oil, tomato puree and mix, not allowing lumps to form. Dilute with hot water until sour cream thickens, heat to a boil and pour into a frying pan with vegetables. Cook for a few minutes, add salt if necessary. Place buckwheat porridge and vegetables into plates, sprinkle with chopped herbs and serve immediately.

Alexey Reutovsky

DISH RECIPES
RUSSIAN MONASTERIES

BEFORE EATING

AFTER EATING

(prayer for weight loss)

“An angel for your meal!”

For a snack at the top
1. 3 kulebyaki with minced meat




In the brother's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga

5. Cabbage soup with fried fish
6. Fish soup made from crucian carp and burbot

8. Fried cabbage

10. Canpot made from apples

1. Payments by state

2. Non-salary income

3. Donations.

cellarer

Father Hermogenes.

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

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

Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Blue Crab Pancake Cake.

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

Hot fish dishes:
Rainbow trout poached in champagne.

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

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

NOTE TO THE PATRIARIAL BREAKFAST MENU. This morning meal of Saint Cyril was shared with him by other primates of the Russian Orthodox Church, who also were monastics, who came to see him in the monastic cell in the morning.

Portioned salad "Sea Freshness"

Lettuce leaves are torn into pieces by hand - this is important.
Cucumber and tomato are cut into large pieces.
To these are added several sprigs of chopped parsley, a ring of chopped canned pineapple and five pieces of chopped king prawns.
All this is seasoned with Provencal mayonnaise and placed in a beautiful pile on a lettuce leaf.
Top with pine nuts.
For decoration: four shrimp are cut lengthwise and, together with parsley leaves, are placed around the “slide”.
NOTE. This salad, if seasoned with lean mayonnaise (see recipe below), can be eaten during Lent.

Lenten fish solyanka “Monastic style”

Broth is boiled from the cleaned heads and ridges of salmon, pike perch and carp.
Separately, coarsely chopped fish fillets (stellate sturgeon, sturgeon, beluga or other) are cooked until tender.
Blanch the pickled cucumbers by steaming.
Sauté (simmer briefly) tomatoes and onions.
In the finished strained broth we add pieces of boiled fish, sliced ​​olives, cucumber dressing and fried tomato.
Let the hodgepodge brew under the lid for 15 minutes.
Serve with parsley, a slice of lemon, previously zested, and a spoonful of sour cream.

Yeast-free rye bread mixed with hops

Ingredients :
For the test you need: 2 tablespoons of hops (you can buy it at the pharmacy) pour a glass of boiling water.
When the hops swell, add rye flour, add a little salt and sugar.
The dough is not elastic, a little stronger than for pancakes, and sticky. To prevent it from sticking, wet your hands with water.
The mold in which the bread will be baked is greased with oil and baked in the oven for three hours. As a result, the oil turns into a thin film, which will prevent the loaf from burning.

Preparation

The dough is poured into the mold, filling it halfway.
Flatten it with a wet hand and let it rise in the oven at a temperature of 37 degrees. For about two hours, and then bake at a temperature of 220 degrees. 1-1.5 hours.
Readiness is checked by squeezing the top and bottom crust: if the crumb between them quickly straightens, the bread is well baked.
After baking, the crust is moistened with water.
You cannot cut rye bread while it is hot; it must cool down.
“This bread is not only extremely tasty, but also extremely healthy,” says Alexander Titov, technologist at the St. Daniel Monastery. — Lowers cholesterol in the blood and helps normalize metabolism. Not only will you not gain weight from such bread, but on the contrary, you can lose five extra pounds. And most importantly, it preserves very well

Monastic pies made from Lenten dough

Ingredients :
For 1 kg of flour take 8 grams of yeast, salt - 25 g, sugar - 30 g, warm water - 250 ml, vegetable oil - 150 g (it gives the dough fluffiness).

Preparation

“Knead the dough well and let it rise for 15-20 minutes,” says the monastery cook Nadezhda Grasu. — Divide it into balls of 60 grams. The secret of our delicious signature pies lies in the flour, which is brought from the Danilovsky farmstead mill in the Ryazan region. And of course, we do everything with prayer, we put a piece of our soul into every pie. After all, dough, like a child, loves warmth.
The fillings can be very varied, but in the monastery there are eight types: potatoes, cabbage, rice-fish, rice-mushrooms, cottage cheese, jam, cinnamon and poppy seeds. There is another seasonal one - apples. They are also brought from the Ryazan monastery garden.
Each pie has its own shape, with cabbage a classic one, potatoes a triangle, cottage cheese round with a hole in the middle. Rice-fish - a classic with two notches in the center, with mushrooms - the dough is pinched together like a dumpling with a pigtail. The pie with jam is rolled up.
With cinnamon mixed with powdered sugar, roll it into a roll, make a slit in the center and pull one end into the slit, creating a “Christmas tree” shape. The poppy seed cake is rolled in the same way as the cinnamon cake and then folded in half. An incision is made on the fold to the middle along the folded tube. Then the two parts are spread apart and the dough takes the shape of a heart. By the way, cinnamon and poppy seed buns are greased with vegetable oil before spreading the filling so that it spreads evenly.
The pies are placed on a greased baking sheet and placed in the oven at a temperature of 46 degrees. C for 15 minutes. Then preheat the oven to 180-200 degrees and bake for 12 minutes.
The pies, wonderful in taste and light for the tender monastic stomach, are ready.

ANY MOST EXPERIENCED LAY GOURMET CAN LEARN THE ART OF EATING FROM THIS GOURMET MONK
Kitchen of Father Hermogenes,
Monastery of St. Daniel's Stavropegic Monastery

“A TABLE THAT BEGINS AND ENDS WITH PRAYER WILL NEVER FALL OUT”
(Saint John Chrysostom)

Continues and I give you monastic cuisine recipes.Those who observe fasting need to maintain their full strength. There are many recipes for Lenten dishes. Nowadays they are especially easy to find on the Internet; there are plenty of sites on this topic.

I would also like to contribute to this collection of recipes. In a book from twenty years ago I found some monastic cuisine recipes. To be honest, I completely forgot about her. If I hadn’t started this one and the need to write content had not arisen, this little book would have lain for who knows how long in oblivion.

The recipes are taken from the culinary calendar, which was called “The Book of Serving Food on the Table All Year Long” and was published in Domostroy. The monks of the monasteries collected and kept the sacraments of preparing simple and at the same time tasty, and most importantly, healthy food.

Monasteries were always located in favorable, God-given places - in forests, or not far from them, near rivers or flowing lakes, where not only earth and water, but also air nourished the body and soul.

Brothers and sisters preserved their faith and traditions, and the patriarchal structure of the monasteries and the centuries-old experience of strict observance of fasts have preserved these principles to this day. monastic cuisine recipes.

In this regard, it is impossible not to mention prayer as the most important principle of tuning. In the whirlwind of our not just restless, but frantic rhythms of life, which often cause irritation and even evil, we must remember prayer at least while preparing and eating food.

It has long been known that food prepared in a good, joyful mood, and even more so with prayer, will always succeed and be exceptionally tasty and healthy. Prayers “for God’s help in every good deed”, “before eating food”, and then thanksgiving for your daily bread, will certainly bring you peace of mind and, ultimately, success in life.

Holy Bishop Theophan the Recluse prescribed the following conditions for correct prayer: “You need to pray not only with your words, but also with your mind. And not only with the mind, but also with the heart, so that the mind clearly sees and understands what is pronounced in words, and the heart feels what the mind is thinking at the same time... Place in your heart a living faith that God sees and hears you, that he does not turn away from those who pray, but he looks favorably on them and on you at the hour of prayer, and are inspired by the hope that He is ready to fulfill and will actually fulfill your request if it is useful for your soul.”

Cut cabbage (1 kg), onion (2 small onions), parsley (root or 3-4 sprigs), add bay leaf, peppercorns (8-10 black peppercorns) - simmer in a small amount of water. When the cabbage has evaporated and become soft, but still crunchy, add a little flour (1 tablespoon) previously fried to a pinkish color.

Separately, boil and then lightly fry the mushrooms (400-500 g), finely chopped.

Place everything in the mushroom broth and heat slowly over low heat, without bringing to a boil.

Sprinkle the finished cabbage soup with a variety of fresh herbs and add sour cream.

Vologda pate. Scald rice (half a glass) with boiling water.

Boil mushrooms in salted water (500 grams fresh or 100-200 dried).

Fry onions (2 medium heads) until crispy.

Mix everything, adding salt and ground black pepper.

Make unleavened dough from flour, eggs and sour cream, roll it out thinly. Grease the mold with vegetable oil and line the walls of the dish with dough. Place the filling in the mold and pour over thick tea leaves (after straining).

Place in the oven for half an hour or forty minutes.

Porridge mash. You need to take a mixture of different cereals, but no more than two or three. For example, barley and millet, rice, wheat and corn, barley and corn. The main condition is this: that one of these cereals be whole, and the rest crushed.

Grate at least two types of vegetables on a coarse grater, as many as possible.

The proportions are one to one. that is, for a glass of cereal mixture - a glass of vegetables.

Place the food in a bowl in layers, but so that the vegetables are on top and bottom. Pour the contents with salted water, always hot, covering the top layer by two or three fingers.

Place in the oven for 10 minutes. Can be served with sour cream.

Oatmeal jelly.

Pour warm boiled water over oatmeal for a day.

Strain and squeeze well.

Cook with salt to taste until this mixture thickens.

Pour into plates and cool.

The frozen jelly can be poured with onion sauce (onions fried in vegetable oil), or dried fruits can be added. As per your choice.

Bon appetit!