How to cook cabbage soup with fish. Shchi from fish and seafood. Fish soup with fresh cabbage
Shchi is different, one of the options is fish. This dish is much lighter than meat, but not as empty as a vegetarian soup.
It also has a special aroma.
Try to cook! Who knows, maybe household members will like fish soup, become frequent guests at the dinner table.
Fish soup - general principles of cooking
Fish. For the preparation of cabbage soup, you can use fillets, whole carcasses or ridges with heads. The size of the fish, like the variety, does not matter. This product is prepared quickly, 15 minutes of cooking is enough, so lay it together with potatoes or after it.
Cabbage. For fish cabbage soup, you can use a fresh head of cabbage or a pickled product. The amount indicated in the recipes can be changed to your taste.
other vegetables. Usually these are potatoes, onions and carrots, bell peppers can be added. Some of them are put directly into the pan, some require preliminary frying in a separate bowl.
Tomato. You can use fresh or canned tomatoes, pasta or ketchup sauce. Some recipes may not include tomato.
Canned food. Fresh fish is not always used for cabbage soup, often the product is replaced with canned food: mackerel or saury in oil, sprat in tomato.
Spices, herbs. You can use additives to your taste: parsley, dill, roots, peppers of various types, ready-made seasoning mixtures for first courses or for fish.
Fish soup with fresh cabbage
For the preparation of such cabbage soup, you can use any river fish. Here is the weight of the fillet on the skin, but without the ridge.
Ingredients
0.6 kg of fish;
2 potatoes;
Cabbage 1 small head;
2.5 liters of water;
100 g of onions and carrots;
50 ml of oil;
50 g of tomato;
Spices, herbs.
Cooking
1. Peel a couple of potatoes, cut into pieces, pour into boiling water and start cooking cabbage soup.
2. After 3-4 minutes after boiling the potatoes, we throw the chopped portioned pieces of fish. We are waiting for boiling, remove the foam.
3. Cook fish and potatoes at a low boil so that the pieces do not boil.
4. Shred the cabbage. If she is young, then we will run into the pan at the end of cooking. If the cabbage is winter, then add 5 minutes after the fish boils. At this point, fish soup can be salted.
5. Cut the onion and carrot (you can grate it). We spread it in heated oil, we cook an ordinary vegetable sauté in a pan.
6. Dilute the tomato with a little water to make it thinner, run it into the pan. Fry for five minutes.
7. As soon as the cabbage is cooked, but it will be a little crispy, we shift the vegetables from the pan.
8. If desired, put the Bulgarian pepper. Stir, simmer under the lid for about five minutes, the fire is the smallest.
Rich fish soup
To prepare such cabbage soup, you will need not only fillets, but also illiquid parts of the carcass: ridges, heads, fins, bony pieces. A rich broth will be prepared from them.
Ingredients
1 kg of illiquid fish;
0.6 kg of cabbage;
2 carrots;
0.5 kg fillet;
3-4 liters of water;
4 potatoes;
2 onion heads;
4 tomatoes;
1 pod of pepper, seasonings.
Cooking
1. Thoroughly rinse illiquid fish pieces, heads. Put in a saucepan, pour cold water, send the broth to the stove.
2. Peel the carrots, cut into pieces by a centimeter. Peel the onion from the top husk, the rest can be left. Add vegetables to the fish, throw a couple of peppercorns and half a bay leaf.
3. Cook the fish broth for 40 minutes, do not forget to remove the foam. Then the broth must be filtered through several layers of gauze, returned to the pan.
4. Add chopped potatoes. After the root crop boils, we throw in the fillet pieces. Cook together.
5. We make the usual sautéing from the remaining onion head and the second carrot. Season with grated tomatoes, simmer for a few minutes.
6. We throw cabbage to half-finished potatoes and fish, cook until soft, salt the cabbage soup.
7. We shift vegetables into a fish dish, cook together for several minutes to combine flavors.
8. At the very end, you need to taste the taste and add salt if necessary. We throw greens and appetizing cabbage soup with fish flavor are ready!
Fish soup with canned saury
A recipe for quick but tasty cabbage soup that does not require fresh fish. For 2 liters of soup, 1 can of canned saury in oil or in its own juice is enough. You can take another similar fish. The dish is easy to prepare in 30 minutes.
Ingredients
Onions, carrots;
1.5 liters of water;
1 potato;
400 g cabbage;
Bank of saury;
Oil, spices.
Cooking
1. Cut the potatoes not very large, throw them into a saucepan with boiling water, let it boil.
2. Let's take care of the cabbage, chop it in the usual way. Add to potatoes when the pieces start to pierce but are not yet soft. Season with salt.
3. Cut the onion into small cubes, throw it into the pan. After a minute, add the grated carrots. Cooking passerovka to a ruddy color.
4. Open the canned fish, take out the pieces. Divide in half, take out the spine.
5. First, we shift the vegetables from the pan into the pan, after boiling, add the fish along with the marinade, cover and simmer for about five minutes.
6. The dish is ready! We throw greens into a pan or then into plates.
Fish soup with beans
For the preparation of such fish soup, it is better to use white beans. It can be boiled or canned.
Ingredients
0.5 kg of fish;
1 spoon of tomato;
2 potatoes;
1.5 liters of water;
1 st. boiled or canned beans;
Carrot and onion;
Oil, spices;
0.3 kg of cabbage.
Cooking
1. Boil water in a saucepan, throw in pieces of potatoes, start cooking cabbage soup.
2. When boiling, put the fish cut into several pieces. Let it boil again, remove the foam.
3. Shred the cabbage, chop all the other vegetables and roots.
4. Fry the onion head and carrots in a small amount of oil, if desired, throw the pepper cut into small cubes.
5. We fill the passerovka with tomato. Keep on fire for a couple more minutes for color brightness, turn off.
6. After ten minutes of cooking fish, add cabbage. After a couple of minutes, we throw boiled beans. If it is canned, then drain the marinade.
7. Fill the fish soup with salt, shift the vegetables with the tomato, cover and simmer for 5-7 minutes with a barely noticeable boil.
Fish soup with sprats in tomato
Another recipe for shchi with canned fish. The queen of the dish is everyone's favorite sprat in tomato. If the jar is small, then it is better to take 2 pieces. A quick recipe without potatoes.
Ingredients
1.5 liters of water;
500 g cabbage;
1 sweet pepper;
1 can of sprat;
Onions and carrots;
1 st. l. pastes;
Oil, fresh or dry herbs, seasonings.
Cooking
1. Put the water for the broth on the stove, let it boil.
2. Immediately put a frying pan with oil, heat it up and throw in the chopped onion head.
3. We clean and three carrots, add to the onion. Cook vegetables for a few minutes.
4. Dilute the tomato with 3 tablespoons of water, pour the vegetables in the pan.
5. We cut the bell pepper, chop the cabbage, throw it into a saucepan with boiling water and you can immediately salt it. Cooking until soft.
6. We shift the vegetables from the pan to the cabbage as soon as it is cooked.
7. Open the sprat, transfer it to the cabbage soup along with the tomato. If peppercorns or laurel come across, then they must be removed.
8. Boil the fish soup for 2 minutes.
9. Cut the greens, add.
10. Cover the saucepan with cabbage soup, turn off the fire. We insist 15 minutes.
Fish soup with fried fish
To prepare such cabbage soup, you need a little cod. But you can use other fish.
Ingredients
300 g cod;
80 g of onion;
70 g carrots;
0.5 bunch of dill;
300 g cabbage;
30 ml of oil;
250 g potatoes;
50 g of tomato.
Cooking
1. Pour 1.5 liters of water into the pan, send it to heat up. After boiling, we throw potatoes. After another 5-10 minutes, add the cabbage.
2. Cut the cod into pieces, you can cubes. The size is about 1.5 cm.
3. Pour oil into the pan, heat up and fry the fish to a crust, transfer to a bowl.
4. Put chopped onions and carrots into the pan, fry for a few minutes, and put the pasta. Pour in a ladle a little broth from the pan, simmer.
5. We shift the browning with tomato to cabbage soup, let it boil, salt and pepper.
6. Spread the fried fish, let it boil again.
7. We throw chopped dill, turn it off.
Fish soup with sauerkraut
A very interesting recipe for fish soup with a bright taste and aroma of sauerkraut.
Ingredients
0.5 kg of any fish fillet;
400 g cabbage;
Bulb;
2-3 tomatoes;
Carrot;
2 spoons of pasta;
3 potatoes.
Cooking
1. Put carrots with onions in a pan, fry a little in oil and add sauerkraut. Cover, simmer for 10-15 minutes. Then remove the lid and continue frying.
2. Boil 2 liters of water, throw potatoes, boil in water for a couple of minutes and add pieces of fish. Cook almost until done.
3. As soon as the cabbage is lightly fried, add the grated tomatoes. Cooking for a couple more minutes.
4. We shift the cabbage into almost ready cabbage soup, stir, boil for several minutes.
5. Lay the greens, taste for salt, bring to the desired taste.
So that the pieces of fish do not boil, the vegetables remain neat, you need to bring the cabbage soup on the highest fire, and cook on a small one.
Fish do not really like garlic and do not always combine with it, so you should not add it to the dish, and even more so to the common pan.
If you add a few pieces of smoked fish to the soup, the aroma will be simply amazing.
To prepare a low-calorie dish, you need to exclude potatoes and cook sauteing without oil in a non-stick pan, adding a little broth from the pan when frying vegetables.
If the cabbage soup turned out to be bland, you can add a little lemon juice, dry acid or brine from sauerkraut to them.
Shchi with canned fish is prepared easily and, most importantly, quickly.
A very important deficit complicates our modern life, no, not a shortage of food, as before, but a shortage of time for women, the breadwinners of the family.
Pastime in the kitchen will remain a constant value if ... you don’t understand in time that cooking is by no means blindly following recipes, but simply a creative approach underlying it.
Cook quickly, today every housewife knows how to cook lean cabbage soup and every housewife has her own recipe. When cooking, we all try to preserve vitamins and nutrients as much as possible. And at the same time save your precious time.
Since I said about vitamins and nutrients, I’ll immediately make a reservation that when cooking soups, cabbage soup and borscht, I never sauté vegetables, that is, I don’t process them in fat in a hot frying pan. This completely unnecessary operation destroys the “miracle” of vegetables that they received from nature, and we end up eating overheated, decomposed fats.
However, I do this only with first courses, which I cannot say about the rest.
I got into a conversation, but in general today I have lean cabbage soup with canned fish.
Shchi with canned fish, lean
Ingredients:
- white cabbage - 500 g,
- canned fish - 1 can of saury,
- potatoes - 3-4 pcs.
- carrots - 2 pcs.
- onions - 2 pcs.
- bell pepper - 1 pc.
- tomato - 2 tablespoons (or fresh tomatoes 2-3 pcs.),
- vegetable oil - 2 tablespoons,
- salt, herbs,
- water - 3 l.
Cooking method: Put a pot of water on the fire. While the water is boiling, prepare the vegetables.
We chop the cabbage into small strips, cut the potatoes into small sticks, cut the onion into small strips, three carrots on a coarse grater, cut the pepper into strips too.
In boiling water, first of all, I always lower the cabbage, salt, mix and wait for it to boil, after boiling I cook it for 5-7 minutes. Then I add potatoes, onions, carrots, peppers.
Cover with a lid and cook vegetables until tender. While our vegetables are being cooked, we open the canned food, pour the oil from the jar into a saucepan with vegetables.
I lightly overcook the tomato in a frying pan. But if I have fresh tomatoes, then I peel them, finely chop them and put them in cabbage soup along with vegetables.
We finished cooking, this time the vegetables were cooked, we put the fish and a lightly fried tomato into the pan. Let it cook for five minutes over low heat, add chopped greens (onion, dill, parsley). 
Disable.
Shchi with canned fish is ready to serve. 
On fasting days without sour cream, and on ordinary days with sour cream.
Enjoy your meal!
If you liked my lean cabbage soup with canned fish, click on the buttons below and share on social networks, I will be grateful to you!
Sincerely, Irina!
We have already covered so many recipes for cooking cabbage soup. But this one cannot be bypassed. So they are tasty and pleasant in nature or at home. We often cook them in the summer, when we fish in the river and cook cabbage soup as a variety for our soup. They are not nearly inferior to the ear, but in some ways even superior. Well, what intrigued then write down a step-by-step recipe.
Shchi recipe with fish
Ingredients:
- sturgeon - 100 g
- fish trifle for broth - 200 g
- large fish - 200 g
- celery root and parsley - 1 root each
- spinach - 200 g
- sorrel - 100 g
- onion - 2 pcs.
- flour - 2 tbsp.
- sour cream - 2 tbsp.
- ghee - 2 tbsp.
- greens
- spices
- ground pepper and salt to taste
Cooking cabbage soup with fish
Step 1.
We cook broth from ruffs or small other fish, and at the end of cooking add white roots.
Step 2
We drain the broth and cook whole links of sturgeon fish in it.
Step 3
Boiled sturgeon cut into portions.
Step 4
We cut large fish, for example, of partial breeds, into fillets, breaded in flour and fry.
Step 5
We filter the broth obtained by welding our fish and cook green cabbage soup in it.
Step 6
We put boiled and fried fish in a clay pot or saucepan (if in nature), pour over cabbage soup, bring to a boil and serve with eggs boiled in a bag.
Step 7
When serving, put sour cream on a plate.
That's all our cabbage soup with fish and egg is ready.
I wish you all bon appetit!
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Soups are divided into refills, transparent and puree soups.
By temperature, soups are divided into hot and cold.
Chapter:
First meal
13th page
Fish soup and borscht
SUMMER BORSCH WITH POLLACK
Ingredients
:
For 500-600 g of frozen pollock back - 1 bunch of young beets with tops, 3-4 potato tubers, 1 carrot, 1 tbsp. a spoonful of finely chopped celery greens, 1-2 tomatoes, 200 g zucchini, 2-3 tbsp. a spoonful of finely chopped green onions, 4 teaspoons of sour cream, 1-2 bay leaves, salt.
Cooking
Boil the fish broth, remove the pieces of fish and put them on a plate. Cut the roots of beets and carrots into strips, potatoes into large cubes or sticks, zucchini into slices, tomatoes into slices, cut the leaves and cuttings of beet tops into pieces. Put the beets, carrots into the boiling broth and cook at a low boil. After 10-15 minutes, add scalded leaves and cuttings of beets, zucchini, tomatoes and potatoes, celery greens, bay leaves, salt to the broth and cook until tender. At the same time, put the zucchini and tomatoes into the pan last. Put pieces of boiled fish in plates, pour borscht, season with sour cream and green onions.
Borscht will be tastier if the carrots are first fried in butter.
BORSCH WITH GRILLED FISH
Ingredients
:
For 0.5 kg of fish - 1-2 tbsp. tablespoons flour, 1-2 tbsp. tablespoons of vegetable oil, 3-4 beets, 1 cup sauerkraut, 1 carrot, 1 onion, 1 parsley root, 1.5 tbsp. spoons of tomato paste, 1 tbsp. spoon of 3% vinegar, 1 teaspoon of sugar, 2 tbsp. tablespoons butter or margarine, 2 tbsp. spoons of sour cream, 1 bunch of herbs, salt and spices.
Cooking
Cut the fish into fillets with skin without bones or a carcass without a head, cut into portioned pieces, roll in flour and fry in vegetable oil.
Prepare the beets in the same way as in the recipe "Borscht with hake". Put cabbage, beets and other vegetables into boiling fish broth, boil for 10-15 minutes, add fried fish and cook borscht for another 5-10 minutes.
When serving, season borscht with sour cream and sprinkle with herbs.
BORSCH WITH BEANS AND FISH
Ingredients
:
For 0.5 kg of fish - 3-4 beets, 0.2 kg of white cabbage, 0.5 cups of beans, 1 carrot, 1 onion, 1 tbsp. spoon of tomato paste, 1 parsley root, 2 tbsp. tablespoons of butter, 1 tbsp. spoon of 3% vinegar, 1 teaspoon of sugar, 1 bunch of herbs, 2 tbsp. spoons of sour cream, salt, spices.
Cooking
Sort the beans, soak for 2-3 hours, and then cook until tender.
Cut the beets into slices and stew with browned vegetables, tomato paste, sugar, fat for 30-40 minutes.
Put cabbage into the boiling broth, after boiling again - beets, beans stewed with vegetables, boil for 10-15 minutes, season with spices and leave for 15-20 minutes. Serve borsch with pieces of boiled fish, sour cream, sprinkle with finely chopped greens.
BORSCH WITH BEANS AND POLAND
Ingredients
:
For 500-600 g of frozen cod - 5-6 pcs. beets, 200 g fresh white cabbage, 0.5 cup beans, 0.5 carrots, 0.5 parsley root, 1 onion, 3 tbsp. spoons of tomato puree, 2 tbsp. spoons of margarine, 1 tbsp. spoon of 3% vinegar, 0.5 tsp of sugar, 1 tsp of salt, 4 tsp of sour cream, 0.5 tsp of finely chopped parsley or dill.
Cooking
Sort the beans, rinse, cover with cold water and cook at low heat in a closed saucepan until tender. Cut the beets into slices and stew, as indicated in the recipe "Borscht with hake". Cut the roots into slices, onion - into strips, sauté them with fat, combine with beets 5-10 minutes before the end of its stewing. Put cabbage cut into squares (checkers) into boiling fish broth, add stewed cabbage with browned vegetables, beans, salt and spices and cook until tender.
Put a piece of hot boiled fish into portioned plates, pour borscht, season with sour cream and sprinkle with herbs.
BORSCH WITH HAK
Ingredients
:
For 500-600 g of silver hake ice cream - 5-6 pcs. beets, 300-350 g of fresh or sauerkraut white cabbage, 1 carrot, 0.5 parsley root, 1 onion, 3 tbsp. spoons of tomato puree, 2 tbsp. spoons of margarine or vegetable oil, 1 teaspoon of sugar, 1 tbsp. spoon of 3% vinegar, 4 teaspoons of sour cream, 0.5 teaspoons of finely chopped herbs, spices.
Cooking
Peel, wash the beets, cut into strips or slices and stew in a shallow saucepan, adding sugar, fat and tomato puree. To preserve the color of the beets, add vinegar. Stew the beets for 25-30 minutes (if young, then 10-15 minutes), covering the pan with a lid, first on high heat, and when it warms up well, on low, stirring occasionally so as not to burn, add a little broth or water.
Saute roots and onions with fat and combine with beets for 5-10 minutes before the end of its stewing. Put cabbage into boiling fish broth, and when it boils again, add stewed beets and cook for 25-30 minutes. Before the end of cooking, add vinegar, bay leaf, black pepper (5-6 peas), salt to the borscht.
Put a piece of hot boiled fish into portioned plates, pour borscht, add sour cream and herbs.
BORSCH COLD WITH FISH
Ingredients
:
For 400 g of fish - 2 liters of beetroot broth, 6 pcs. beets, 1 carrot, 5-6 tbsp. spoons of finely chopped green onions, 2-3 fresh cucumbers, 5-6 tbsp. spoons of sour cream, 2 boiled eggs, 1 teaspoon of sugar and salt, 2 tbsp. spoons of 3% vinegar, 1 tbsp. a spoonful of finely chopped dill.
Cooking
Prepared fish, cut into boneless fillets, boil, cool and cut into pieces. In the beetroot broth, put boiled chilled and chopped beets and carrots, as well as cucumbers, onions, sugar, salt and vinegar. Put pieces of boiled fish, half an egg into portioned plates, pour borscht, add sour cream and sprinkle with herbs.
BORSCH COLD WITH FISH AND RADISH
Ingredients
:
For 0.5 kg of fish - 2-3 beets, 1-2 tbsp. tablespoons of 3% vinegar, 1-1.5 liters of water, 200 g of fresh cabbage, 1 onion, 1 tbsp. a spoonful of vegetable oil, 1 glass of cream, 1 radish, 1 bunch of herbs, salt, sugar, spices.
Cooking
Cut the fish into fillets with skin without bones, stew and cut into pieces. Boil the beets in the skin with the addition of vinegar, cool, peel and grate with large holes. Shred the cabbage. Cut the onion into strips and lightly fry in vegetable oil. Combine beets, cabbage, onions, add a little vinegar, sugar, water (or broth), simmer for 20-25 minutes, and then add the remaining broth, boil and cool. Peel the radish, chop finely, pour over the cream and put in a saucepan with borscht.
When serving, put pieces of fish in a soup bowl, pour borscht and sprinkle with finely chopped dill.
BORSCH COLD WITH APPLES
Ingredients
:
For 300 g of salted cod or notothenia - 2 liters of beetroot broth, 1 beetroot, 2-3 apples, 2 fresh cucumbers, 3 tbsp. tablespoons finely chopped green onions, 0.5 tbsp. tablespoons finely chopped dill, salt.
Cooking
Cut the pre-soaked fish into small pieces (without bones). Peel the apples, remove the core, cut into small slices. Put pieces of fish, apples, boiled beets and peeled cucumbers, cut into strips, green onions, salt into the beetroot broth. Serve borscht topped with sour cream.
BOTVIGNA WITH FISH
Ingredients
:
For 0.5 kg of fish - 1.5 liters of kvass, 250-300 g of spinach and sorrel, 0.5 cups of finely chopped green onions, 3 fresh cucumbers, 2-3 tbsp. tablespoons of grated horseradish, 1 teaspoon of sugar, 1 bunch of dill.
Cooking
Boil the fish, separate the pulp and cut it into small pieces.
Sort the sorrel and spinach, rinse, stew separately in fish broth, rub through a sieve, season with salt, sugar and cool. Dilute the prepared sorrel and spinach puree with kvass, add chopped green onions, diced cucumbers and grated horseradish.
When serving, put pieces of boiled fish in a soup bowl, pour over the botvinia and sprinkle the soup with finely chopped dill.
BROTH-BORSHCHOK WITH SPICY CROUNT
Ingredients
:
For 2 liters of fish broth - 4 beets, 2 tbsp. spoons of 3% vinegar. For croutons - 8 slices of wheat bread (baton), 4 teaspoons of grated cheese ("Dutch", "Steppe", "Swiss"), 0.5 eggs, 1 tbsp. a spoonful of tomato puree, 3-4 teaspoons of butter.
Cooking
In the clarified fish broth prepared according to the “Fish broth (clear)” recipe, put finely chopped beets, add vinegar, bring to a boil and cook at a low boil for 5-10 minutes, then strain.
From the bread, cut out rectangles 4x6 cm in size, about 0.5 cm thick and lightly fry in oil. Mix cheese with tomato puree, egg and butter. Spread the resulting mass on toasted slices of wheat bread, put them on a sheet and bake in an oven.
Serve borscht in bouillon cups. Serve croutons separately on a plate.
BEET JOKE WITH FISH
Ingredients
:
For 500-600 g of toothfish ice cream - 8 pcs. beets, 2-3 tbsp. spoons of tomato puree or 2 fresh tomatoes, 2 potato tubers, 0.25 parsley root, 2 tbsp. spoons of margarine, 0.5 teaspoons of sugar, 1 tbsp. spoon of 3% vinegar, 1 teaspoon of salt, 4 teaspoons of sour cream, 1 egg.
Cooking
Cut the beets into strips and stew, as indicated in the recipe "Borscht with hake". In boiling fish broth, put potatoes cut into cubes, and after 10-12 minutes - small pieces of fish (without bones), stewed beets, spices and cook for 12-15 minutes. In the process of cooking, season the beetroot with salt, sugar and vinegar. Serve with sour cream, boiled egg and sprinkle with herbs.
BEET FARMER WITH POLLEY
Ingredients
:
For 300-350 g of pollock fillet - 2 liters of kvass, 4 beets, 1 carrot, 4-5 tbsp. spoons of finely chopped green onions, 2 fresh cucumbers, 3 tbsp. spoons of sour cream, 4 eggs, 2 teaspoons of sugar, 1 tbsp. spoon of 3% vinegar, 1 teaspoon of finely chopped parsley or dill.
Cooking
Put boiled fish, diced cucumbers, boiled beets and carrots, as well as onions, vinegar, sugar, salt into kvass. Add halves of hard-boiled eggs, sour cream and sprinkle with herbs to the plates with beetroot.
COLD BEET WITH FISH
Ingredients
:
For 0.5 kg of fish - 3-4 beets, 1 carrot, 1-2 tbsp. spoons of 3% vinegar, 1-1.5 liters of kvass, 5-6 tbsp. spoons of finely chopped green onions, 2 fresh cucumbers, 2-3 boiled eggs, 1 teaspoon of sugar, 2-3 tbsp. spoons of sour cream, 1 bunch of greens.
Cooking
Cut the fish into fillets with skin without bones, stew and cut into pieces.
Cut the beets and carrots into strips, add water, simmer with the addition of vinegar until tender, cool and put in kvass. Remove the rough skin from the cucumbers, cut them into strips, chop the eggs.
Combine pieces of fish with prepared products, pour kvass with vegetables, season with sugar, salt, sour cream and sprinkle with finely chopped herbs.
COLD BORSCH WITH CABBAGE AND MACKEREL
Ingredients
:
For 300 g mackerel fillet - 5 pcs. beets, 300 g of fresh white cabbage, 1 carrot, 1 tomato, 2 boiled eggs, 0.5 cups of sour cream, 2-3 tbsp. tablespoons finely chopped green onions, 0.5 lemon, 1 tbsp. a spoonful of finely chopped dill, salt, sugar.
Cooking
Stew the mackerel fillet by adding a small amount of water, 1 tbsp. a spoonful of 3% vinegar and salt, then cool and cut into pieces. Wash beets, clean. Boil small beets whole, and large ones - cut into halves. Chilled beets cut into strips. Strain the broth in which the beets were boiled. Cabbage and carrots cut into strips and stew in a small amount of water, then add chopped beets and beetroot broth, bring to a boil and cool.
Add fish pieces, salt, sugar, sour cream, lemon juice (if there is no lemon, add 2 tablespoons of 3% vinegar), sliced tomato, sliced eggs, onion, dill. Mix everything and serve.
CHI DONSKIE
Ingredients
:
For 500-600 g of frozen croaker - 600 g of white cabbage, 4 tomatoes, 1 carrot, 0.5 parsley root, 1 onion, 2 tbsp. spoons of margarine, 4 teaspoons of sour cream, 0.5 teaspoons of finely chopped herbs, spices.
Cooking
Cook in the same way as cabbage soup from fresh cabbage. 15-20 minutes before the end of cooking, put tomatoes into the cabbage soup, cut into slices. Don shchi can be cooked with potatoes.
SHI GREEN WITH GRANKURUS
Ingredients
:
For 500-600 g of grenadier ice cream - 0.5 parsley root, 0.5 onion heads, 2 tbsp. tablespoons finely chopped green onions, 3-4 potato tubers, 400 g spinach, 200 g sorrel, 3-4 tbsp. spoons of margarine, 2 boiled eggs, 1-2 bay leaves, 5-6 black peppercorns, 1-1.5 teaspoons of salt, 4 teaspoons of sour cream, 0.5 teaspoons of finely chopped parsley or dill.
Cooking
Sorrel and spinach, sorted and washed, simmer separately with strong heat: spinach with a small amount of liquid, sorrel in its own juice. After that, rub the sorrel and spinach through a sieve, adding juice. Cut into cubes (5-6 mm) onions and roots sauté in fat. 2-3 minutes before the end of sautéing, add green onions. Put sliced potatoes into boiling fish broth, and after 15-20 minutes - pureed greens, browned vegetables and cook for 10-15 minutes. 5-10 minutes before the end of cooking, add spices and salt.
In portioned plates put pieces of hot boiled fish, egg slices, pour cabbage soup, season with sour cream and sprinkle with herbs.
Shchi can be prepared from one spinach (without sorrel). In this case, they need to be seasoned with citric acid or juice squeezed from 0.5 lemon.
SHI GREEN WITH EGG AND FISH
Ingredients
:
For 400-500 g of a sailboat - 300 g of sorrel and spinach, 2 liters of water (for cooking spinach and sorrel), 3 potato tubers, 1 fresh cucumber, 2-3 tbsp. spoons of finely chopped green onions, 2 boiled eggs, 0.5 cups of sour cream, 2 teaspoons of sugar, 1 teaspoon of finely chopped dill, salt.
Cooking
Cut the prepared fish into boneless fillets, stew, cool and cut into pieces. Sort spinach and sorrel and wash. Cook spinach in boiling water (1.75 l), and stew sorrel by adding water (1 cup) in a closed saucepan. Then rub them through a sieve.
Boiled potatoes cut into small cubes, also cut peeled cucumbers. Finely chop the eggs. Combine grated spinach and sorrel with the broth remaining after their cooking, season with sour cream, salt, sugar and add prepared foods, onion and dill.
SAUROAD CABBAGE SHI WITH CANNED FISH
Ingredients
:
For 1 can of natural canned fish - 1.5 liters of water, 2 cups of sauerkraut, 1 carrot, 1 onion, 1 parsley root, 2 tbsp. spoons of tomato paste, 2 tbsp. tablespoons butter or margarine, 2 tbsp. spoons of sour cream, 1 bunch of herbs, salt, sugar, spices.
Cooking
Prepare sauerkraut and vegetables in the same way as in the recipe "Sauerkraut soup with fish". In canned fish, separate the juice from the pieces of pulp. Dilute the juice with hot water, and heat the pieces of fish in a water bath.
Prepare cabbage soup in diluted fish juice from canned food, and when serving, put pieces of warmed fish in a soup bowl, pour cabbage soup, add sour cream and sprinkle with finely chopped dill or parsley.
CABBAGE SHI WITH FISH
Ingredients
:
For 0.5 kg of fish - 0.5 kg of sauerkraut, 1 carrot, 1 onion, 1-2 tbsp. spoons of tomato paste, 1 parsley root, 2 tbsp. spoons of margarine, 1 tbsp. a spoonful of flour, 2 tbsp. spoons of sour cream, 1 bunch of herbs, salt, spices.
Cooking
Cut the fish into fillets with skin without bones, if it is medium-sized, then into portioned pieces, and boil.
Squeeze the sauerkraut, rinse lightly and, if it is chopped coarsely enough, chop finely. Place the prepared cabbage in a saucepan, add fat, a little broth, part of the tomato paste and simmer in a sealed container until it becomes soft.
Cut carrots, onions and roots into strips or cubes, sauté in fat with flour and the remaining tomato, and then combine with stewed cabbage and simmer together for 15-20 minutes.
Put stewed cabbage with other vegetables into boiling fish broth, boil for 10-15 minutes, add salt, a little sugar (for taste), spices and let soup brew for 30 minutes.
When serving, put pieces of fish in a soup bowl, pour cabbage soup, add sour cream and sprinkle with finely chopped herbs.
SAUROAD CABBAGE SHI WITH FISH AND GRINS
Ingredients
:
For 0.5 kg of fish - 1.5 cups of sauerkraut, 1 carrot, 1 onion, 1 parsley root, 1 tbsp. spoon of tomato paste, 1/3 cup barley or wheat groats, 2 tbsp. spoons of margarine, 2 tbsp. spoons of sour cream, 1-2 cloves of garlic, 1 bunch of herbs.
Cooking
Cook cabbage soup in the same way as sauerkraut soup with fish. Rinse the grits beforehand, boil in the broth until tender, rinse again and add to the cabbage soup 10-15 minutes before the end of cooking.
For greater spiciness at the end of cooking, add crushed garlic to the cabbage soup, then remove from heat.
SHICH FROM STURGEON HEADS WITH FRESH OR SEA CABBAGE
Ingredients
:
For 0.5 kg of headiness of sturgeon fish - 1 carrot, 2 onions, 1 parsley root, 0.5 head of white cabbage or 1.5-2 cups of seaweed, 1 tbsp. spoon of tomato paste, 2 tbsp. tablespoons of butter or margarine, 1 bunch of herbs, 2 tbsp. spoons of sour cream, salt, spices.
Cooking
Chop the sturgeon heads and cook the broth from them for 50-60 minutes. Then disassemble the head, separate the pulp, and continue to cook the cartilage until tender, about 30-60 minutes. Strain the resulting broth, cut the fish pulp and cartilage into pieces.
Sauté carrots, onions and parsley root in oil with tomato paste. If cabbage soup is cooked with seaweed, then it is also sautéed with vegetables and roots. Chop fresh cabbage into strips and fry in oil until half cooked. Put browned vegetables, cabbage into the prepared broth, cook for 10-20 minutes, and add salt and spices at the end of cooking.
When serving, put pieces of fish pulp, cartilage into a soup bowl, pour cabbage soup, add sour cream and sprinkle with finely chopped herbs.
SHI FROM FRESH CABBAGE WITH POTATOES AND FISH
Ingredients
:
For 400 g of white cabbage - 3 potato tubers; the rest of the products are the same as for fresh cabbage soup.
Cooking
Cook in the same way as cabbage soup from fresh cabbage. 15-20 minutes before the end of cooking, add potatoes, cut into slices or cubes.
SHI FROM FRESH CABBAGE WITH FISH
Ingredients
:
For 0.5 kg of fish - 0.5 heads of white cabbage, 1 carrot, 1 parsley root, 1 onion, 1 cm, a spoonful of tomato paste or 2 small fresh tomatoes, 1-2 tbsp. tablespoons butter or margarine, 2 tbsp. spoons of sour cream, 1 bunch of herbs, salt, spices.
Cooking
Onions, white roots and carrots cut into cubes or slices, sauté in oil, and after 5-10 minutes add tomato or tomatoes and sauté them until tender. Cabbage cut into squares or checkers.
Put the cabbage into the boiling fish broth, bring to a boil, and then add the sautéed vegetables, tomato and cook the cabbage soup until the vegetables are tender and softened. The soup should be cooked at a low boil so that the vegetables do not fall apart and lose their shape during the cooking process. Add spices to the cabbage soup not earlier than 3-5 minutes before the end of cooking, so that the cabbage soup does not turn out bitter, but with a pleasant fishy taste and aroma. When serving, put pieces of fish (1-2 per serving) in a soup bowl, pour cabbage soup, add sour cream and sprinkle with finely chopped herbs.
Fresh cabbage soup can be prepared with the addition of potatoes, which should be cut into cubes or slices and added to the soup 15-20 minutes before the end of cooking.
URAL CHI WITH FISH
Ingredients
:
For 500-600 g of frozen lichia - 2 tbsp. spoons of hercules or 3 tbsp. spoons of barley, oatmeal or wheat groats, 400 g of sauerkraut, 1 carrot, 0.5 parsley root, 1 head of onion, 2 tbsp. spoons of tomato puree, 1-2 cloves of garlic, 2 tbsp. spoons of margarine or vegetable oil, 4 teaspoons of sour cream, 1 teaspoon of finely chopped herbs, spices.
Cooking
Cook in the same way as "sauerkraut soup with fish." Put the grits 10-15 minutes before the end of cooking the cabbage soup, then add spices and crushed garlic. Boil pearl barley separately in the broth until half cooked.
GREEN FISH SHI WITH POTATOES
Ingredients
:
For 0.5 kg of fish - 300 kg of sorrel, 2-3 potato tubers, 1 parsley root, 1 onion, 0.5 carrots, 2 tbsp. tablespoons butter or margarine, 2 boiled eggs, 2 tbsp. spoons of sour cream, 1 bunch of herbs, salt, spices.
Cooking
Sort the sorrel, rinse, cut into several pieces, stew in its own juice, and then wipe through a sieve.
Put the potatoes cut into cubes into the fish broth, boil it for 5-10 minutes, then add the browned onions, carrots, parsley root and cook for another 5-7 minutes. When the vegetables are almost ready, put the prepared sorrel, salt, spices into the cabbage soup, bring to a boil and let it brew for 15-20 minutes. When serving on a plate with cabbage soup, put 1-2 pieces of boiled fish, 2 slices of boiled egg, sour cream and sprinkle with finely chopped herbs.
SORREL SHI WITH COD
Ingredients
:
For 500-600 g of frozen cod - 600 g of sorrel, 0.25 parsley root, 0.5 onion heads, 2-3 cm, spoons of margarine, 1 teaspoon of salt, 1-2 bay leaves, 5-6 black peas pepper, 2 eggs, 0.5 teaspoon finely chopped dill.
For the season: 1 egg, 1 glass of milk.
Cooking
Put the sorted and washed sorrel in its own juice (leave some of the sorrel leaves), then rub through a sieve, adding the juice. Put pieces of fish, mashed sorrel, browned finely chopped onion and parsley root into boiling fish broth and cook for 15-20 minutes. 5-10 minutes before the end of cooking, put the remaining sorrel leaves, cut into 2-3 parts, salt and spices. Prepare the lezon: gradually pour hot milk into a well-mixed egg while stirring and boil the mixture with low heat.
Put a hard-boiled egg into portioned plates, pour in the lezon, cabbage soup and sprinkle with herbs.
SCHIE SPECIAL
Ingredients
:
For 0.5 kg of herring, herring, pollock and other fish - 1.5-2 cups of sauerkraut, 1-1.5 tbsp. tablespoons of tomato paste, 1 onion, 1 carrot, 1 parsley root, 2 tbsp. tablespoons butter or margarine, 1-2 tbsp. spoons of flour, 2 tbsp. tablespoons of vegetable oil, 2 tbsp. spoons of sour cream, salt, sugar, spices.
Cooking
Cut the fish into carcasses without a head, cut into small pieces and fry in vegetable oil.
Stew sauerkraut with butter, broth, tomato, sugar under the lid until tender.
Fry carrots, onions, white roots in butter. Put the prepared products in a saucepan, add the broth and cook over low heat until cooked, putting spices at the end of cooking.
When serving, add sour cream to the soup and sprinkle with finely chopped herbs.
DAILY SHI WITH FISH
Ingredients
:
For 500-600 g of merow ice cream - 100 g of ham bones or brisket, 2 tbsp. tablespoons baked pork hundred, 500 g sauerkraut, 1 carrot, 1 onion, 3 tbsp. spoons of tomato puree, 1 tbsp. a spoonful of flour, 1-2 cloves of garlic, 4 teaspoons of sour cream, 1 teaspoon of finely chopped herbs, spices.
Cooking
Put tomato puree (50% of the norm), ham bones, a little broth and fat into finely chopped sauerkraut and simmer, stirring occasionally. Introduce fish broth into ready-made stewed cabbage and cook cabbage soup for 40-50 minutes. 15-20 minutes before the end of cooking, add vegetables sautéed with tomato puree, white sauce or sautéed flour without fat and cook at a low boil, closing the pan with a lid.
When serving, put pieces of hot boiled fish and brisket on a plate, pour cabbage soup, add sour cream and herbs.
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I often talk about my work, about how many and for how many people I have to prepare for any event. But for some reason I skip one part of my work. And completely in vain, as it turned out. Very often in personal appeals I have to give advice on the preparation of funeral dinners. Very often I have to cook such dinners myself.
Quite recently, I had a completely stupid argument about whether it is acceptable or not at a wake to cut pancakes into two parts. And in the heat of this dispute, so many misconceptions and superstitions related specifically to the commemoration were revealed. So this text is just overdue.
I sincerely wish that my advice will never be useful to you. But if there is still a loss in your family, then let this text help you navigate in a difficult moment.
So, memorial dinner .
According to Christian tradition, the deceased are commemorated three times. On the day of the funeral, for 9 and 40 days. On the day of the funeral, everyone who came to say goodbye to the cemetery is invited to dinner.
It should be remembered that a funeral dinner is just a dinner and nothing more. In no case should it be turned into a long feast with excesses. In no case should there be alcoholic drinks on the table. The food should be as simple and satisfying as possible. Be sure to be hot (especially in winter and in the off-season). So that tired people who come to say goodbye to a close and dear person can calm down, warm up and pray together for repose, remember the person and his good deeds.
If the commemoration falls on a fast day, then a fast lunch is also prepared. I will give two options for the funeral menu, taking into account fast and fast days, you can choose a more suitable option for you.
Many customs observed with incredible tenacity have nothing to do with Orthodoxy. For example, it is customary to put a glass of vodka covered with a piece of bread, supposedly for the deceased. But think for yourself - why does your dear dead need vodka in the next world? Do you think it doesn’t bother him to wave a hundred grams before he comes to the judgment of the Heavenly Father? Agree - this is not only stupid, but also blasphemous. Just like putting cigarettes in a coffin, or even sticking lit cigarettes in a grave. Instead of a candle - a cigarette.
Even if your loved one was a heavy smoker and drinker during his lifetime, after death he needs only your prayers, and not alcohol and nicotine.
To do this, there is a tradition to give small things for remembrance to those who came to the funeral. These things are really memorial things, they serve as a reminder to us, a kind of alarm clock. Using such a thing, we remember for what reason it turned out to be with us, and we offer up a prayer for this person. Most often, these things are handkerchiefs. But my grandmother, for example, packed her things for her funeral in advance, and in addition to handkerchiefs, she prepared combs for women and soap for men. She was practical, and she knew that a handkerchief was not often used in the villages. But soap and a comb are needed daily, which means they will commemorate her more often.
The traditions of hanging mirrors in the house of the deceased, not using forks and knives at the memorial table are also pagan and have nothing to do with Christianity.
In the same way, the common phrase earth rest in peace to him is in no way suitable for parting with the deceased. Only those who have to dig a grave need the earth in down. And it is better for the relatives of the deceased to express condolences with the words God rest his soul.
Before the start of the memorial meal, the Lord's Prayer and 17 kathisma from the Psalter are read. At the end of dinner, a prayer is read with the saints, give rest to Christ, the soul of your servant (name) in a place of greenery, in a place of rest, and make him eternal memory. After that, all those present sing Eternal Memory three times and disperse.
If a lot of people came, then the memorial dinner is held in two or three queues. As a rule, first of all, guests who have come from afar are seated at the table. In the second - all the other guests. In the third place, close relatives and those who helped to bury and set the table sit down at the table. That is why it is not customary to dine for a long time. We prayed, we ate, we prayed. They quickly brought the table in order and set it again.
Another misconception is that they don’t thank at the commemoration. What do words of gratitude to those who prepared dinner and set the table have to do with the deceased? Restrained and sincere words of gratitude are always in place.
For a funeral dinner, it is customary to cook soup. This is either borscht (which can be lean) or homemade noodle soup. For the second course - cutlets, or fried chicken, or fried fish. If you are serving a meat dish, then separately, on common plates, you can put a fish dish. As a side dish - mashed potatoes or buckwheat porridge. You can make a vegetable salad according to the season. But I recommend not putting it on common plates, but adding 2-3 tablespoons of salad as a garnish to the second course.
Drinks - compote from fresh berries or dried fruits or jelly. Tea and coffee - on request. Be sure to prepare kutya, which is consecrated in advance in the church. This dish symbolizes Eternal Life and each of the guests should try it.
Pancakes (1-2 for each guest) are laid out either on common plates or on a small pie plate for each guest directly. It is customary to bake small buns and put vases with sweets. As a rule, guests do not eat buns and sweets at the table, but take them with them. To later, perhaps at home, to remember the deceased again.
On fast days, if meat is served as a second course, you can put fried fish on the table separately on common plates.
Now I will give the proportions and the amount of products that you will need to prepare funeral dinner dishes.
Kutya
For a memorial table for 50 people:
500 grams of round rice
200 grams seedless raisins
200 grams of dried apricots
3 tablespoons honey
1 teaspoon salt
Cut dried apricots into small pieces and soak together with raisins in boiling water for 30 minutes. Then discard in a colander.
Rinse rice, pour 1 liter of water, salt and cook without stirring over medium heat. Cook rice for 7-10 minutes after boiling. Then remove from the stove and leave covered for 10 minutes. Then add raisins and dried apricots, add honey and stir well. Kutya should be served in small bowls with a teaspoon. Each of those present should eat three teaspoons of this dish.
Homemade noodle soup
For 50 servings you will need:
Chicken meat (you can chicken legs) 1.5-2 kilograms
Carrots - 600 grams
Vegetable oil - 100 grams
Water - 12 liters
Salt - 2 heaping tablespoons
Ground pepper, fresh or dried dill, bay leaf
For noodles:
1 kilogram of premium flour
6 eggs
1 teaspoon salt
Boil chicken meat in salted water. Strain the broth. Sort the chicken - separate the meat from the bones and cut into small pieces. Peel the carrots and grate on a fine grater. Spasser carrots in vegetable oil. Add chicken meat and browned carrots to the broth and bring to a boil.
Prepare the noodles separately in advance. Combine eggs, salt and flour. Knead a stiff dough. Divide it into 10 parts. Roll each part very thinly with a rolling pin and dry slightly. Then cut thin noodles from the resulting juicy.
Immediately before the arrival of the guests, dip the noodles into the broth with chicken meat and browned carrots. Bring to a boil and immediately remove from the stove. Add pepper, dill and bay leaf.
Lenten borscht
For 50 servings you will need:
2-3 kilograms of fresh or 2 kilograms of sauerkraut
1 kilogram of beets
500 grams of onion
500 grams of carrots
300 grams of tomato paste
3 kilograms of potatoes
200 grams of vegetable oil
10 liters of water
2.5 tablespoons of salt
Ground pepper
Greens, bay leaf
Peel the potatoes, cut into large cubes. When the water boils, dip the potatoes in it and salt.
Finely chop fresh cabbage. If sauerkraut is sauerkraut, rinse it well with running water and drain in a colander. Add fresh cabbage to soup along with potatoes. Pickled - almost at the very end - when the potatoes are cooked.
Boil potatoes (with or without cabbage) for 25 minutes after boiling again.
Finely chop the onion, chop the carrots on a grater and sauté with half the vegetable oil. 5 minutes before done, add the whole tomato. Separately, sauté the beets cut into small strips in the remaining oil.
After the potatoes and cabbage are ready, dip the sautéed vegetables (onions, carrots, tomatoes and beets) into the soup. Bring to a boil, boil for 5 minutes and turn off. Add herbs, bay leaf, spices. You can season borscht with chopped garlic. Let the borscht brew under the lid for 15-20 minutes and then pour into plates.
If the day for commemoration is not Lenten, you can cook borscht in meat broth.
Pancakes
For 50-60 pancakes you will need:
8 eggs
3.5 cups flour
1 liter of milk or kefir
5 glasses of water
6 tablespoons of sugar
1 teaspoon soda
2 teaspoons salt
8-10 tablespoons vegetable oil
Mix all products well with a whisk so that there are no lumps left. Let the dough stand for 20 minutes and then bake thin pancakes. Ready hot pancakes can be greased with melted butter. Serve pancakes on plates, rolled into a corner or tubules.
Lean pancakes
For 50-60 pancakes you will need:
4.5 cups flour
7 glasses of water
2 teaspoons dry activated yeast
4 tablespoons of sugar
1.5 teaspoons salt
6 tablespoons vegetable oil
Heat the water to 30-40 degrees. Dissolve yeast and sugar in warm water and leave for 10 minutes. Then add salt, all flour. Mix well with a whisk, adding vegetable oil at the end. Leave the resulting dough in a warm place for 30 minutes. Then bake thin pancakes. Ready-made hot pancakes can be smeared with a little honey. Serve pancakes rolled into a corner or tubes, either on common or portioned patty plates.
cutlets
For 50 pieces you will need:
3 kilograms of minced meat (pork + beef)
1 loaf of white bread
3 eggs
4 teaspoons salt
1 teaspoon ground black pepper
Breadcrumbs (250 grams)
200 grams vegetable oil for frying
Soak the bread in water, then squeeze and knead into a homogeneous mass. Mix with minced meat, salt, pepper and eggs. Mix well the resulting cutlet mass and lightly beat it off. Divide the patty mass into 50 equal parts and form round or oval patties. Roll each cutlet in ground breadcrumbs and fry on both sides in a pan or in the oven until cooked.
Fried fish
For 50 servings you will need:
6 kg fillet of any fish
Salt pepper
Flour for breading (200 grams)
250 grams of vegetable oil for frying
Defrost the fish, cut into the desired number of servings. Mix salt and pepper with flour. Bread each piece of fish in flour and fry on both sides in vegetable oil.
Fried chicken
For 50 servings you will need:
7 whole carcasses of gutted chickens
Or 8-9 kilograms of chicken legs
3-4 tablespoons of Caucasian adjika
3-4 tablespoons of mayonnaise
4 teaspoons salt
Cut the chicken or leg into portions. A whole chicken should be cut into 8 parts. Legs depending on the size into 2 or 3 parts. Salt the chicken pieces and grease with a mixture of adjika and mayonnaise. Let marinate for a few hours. Then bake in the oven, laying out the chicken pieces in a single layer on a baking sheet. Roasting time 45 minutes at an oven temperature of 200 degrees.
Mashed potatoes
For 50 servings you will need:
8 kilograms of potatoes
Salt
Peel potatoes, cut into 4 parts. Rinse and transfer to a suitable saucepan. Fill with water, add salt. Boil 30=35 minutes after boiling. Then drain the potato broth separately. Transfer the hot potatoes to a bowl and quickly mash into a puree. Slowly pour the hot potato broth into the mashed potato mixture and stir well until the desired mashed consistency is obtained. At the end, season with butter or vegetable (if the day is lean) oil and stir again.
Buckwheat
For 50 servings you will need:
1.5 kilograms of buckwheat
1.5 tablespoons of salt
Butter or vegetable oil
Sort and rinse the buckwheat. Fill with 5 liters of water. Salt. Cook until done. Season the finished porridge with butter or vegetable oil.
Dried fruits compote
For 50-60 servings you will need:
15 liters of water
1 kilogram dried fruit
1 kilogram of sugar
1 teaspoon citric acid
Soak dried fruits in cold water for an hour, and then rinse thoroughly to get rid of impurities. Transfer dried fruits to a saucepan with water, add sugar. Bring to a boil and cook for 20 minutes. A couple of minutes before the end of cooking, add citric acid. Ready compote must be allowed to brew. Therefore, you need to cook it in advance, in the evening. Move the cooled compote to the refrigerator.
Kissel from fresh berries
For 50-60 servings you will need:
1.5-2 kilograms of fresh (freshly frozen) berries to your taste (cherries, currants or any berry mixture)
1 kilogram of sugar
100 grams potato starch
15 liters of water
Boil the berries with sugar. Separately, dilute the starch with a small amount of cold water. Then add starch to the water with berries, stir. Bring to a boil, but do not boil. Remove the jelly from the stove and leave to cool.
lean bun
For 50 servings you will need:
2 kilograms of premium flour
1 liter and 100 grams of water
1 small packet dry activated yeast
300 grams of sugar
1.5 teaspoons salt
50 grams of vegetable oil
Heat the water to 30-40 degrees. Dissolve yeast and sugar in warm water. Leave the yeast for 10 minutes. Then add salt, add all the flour and knead the dough. At the end of kneading, pour vegetable oil into the dough.
Let the dough rise 2 times. Then divide the dough into 50 equal parts. Shape into buns and arrange on a greased baking sheet. Allow the buns to proof (30-40 minutes). Then bake in an oven heated to 220 degrees for 15-20 minutes. Ready hot buns can be smeared with sugar syrup.
Instead of the usual buns from this dough, you can bake lean oven pies stuffed with jam, or form sugar buns.
Once again, I sincerely wish that my advice will never be useful to you. But if you still have to use them, then I hope that they will help you save both time and money during this difficult time for you.
