Lenten table for the Christmas post. Sprat rolls with mushrooms. Detailed menu for the week in Advent

Do not sit down with a spirit indignant with some kind of passion, so that the enemy does not turn your food and drink into harm, into illness, and not into health: for the enemy is deceitful through everything and seeks to harm a person. Always sit down at a meal in peace, thanking the Lord, and food and drink will be for your good and health: because the blessing of God rests on food and on yourself! Holy righteous John of Kronstadt, "My life in Christ."

Loose buckwheat porridge

Grains measure, sort out, fry. Boil water, salt, add oil, add cereal, mix and cook over low heat on a cast-iron stand.

When the water is absorbed into the cereal, put the pot (cast iron) in the oven and bring the porridge to readiness.

1 1/2 cups of small buckwheat (done), 1 liter of water, 2 onions, 2 parsnip roots, 2-3 tablespoons of parsley, 1/2 teaspoon of ground black pepper, 1 teaspoon of salt.

In salted boiling water, put a whole onion, finely chopped parsnip roots, boil for 5 minutes, then add grits and cook over low heat, stirring, until the grits are completely boiled. After that, remove the onion, remove the gruel from the heat, season with pepper, parsley, add salt and let stand under the lid for 15 minutes to steam.

Delicate buckwheat

2 cups of water, 1 cup of buckwheat, 1 teaspoon of salt, 2 tbsp. spoons of sunflower oil.

Pour a glass of buckwheat into a saucepan with two glasses of boiling water. Bring to a boil and cook, tightly closing the lid, over low heat until the water is completely boiled away. Buckwheat is tasty on its own, dry, crumbly. Salt during the cooking process. If the day is not strictly fast, add a few teaspoons of vegetable oil before turning off the fire. If, after removing from the heat, wrap the pan with buckwheat, then after 20-30 minutes it will become especially tender. Fans can add spices along with salt.

Tikhvin gruel

1/2 cup peas, 1 1/2 liters of water, 1 cup of buckwheat, 2 onions, 4 tbsp. spoons of sunflower oil.

Rinse the peas, boil them in water (without adding salt), and when the water has evaporated by 1/3 and the peas are almost ready, add the prodel and cook it until tender. Then season with finely chopped onion, fried in butter, and salt.

Millet porridge with prunes

1 cup millet, 1/2 cup prunes, 2 1/2 - 3 cups water.

Cook millet porridge (in 2 glasses of water). Sort the prunes, rinse, pour hot water and boil. Drain the decoction. Add prunes to millet.

Millet with onions

2 cups of water, 4/5 cups of millet, 2 onions, dill, 3 teaspoons of sunflower oil.

Place a pot with two cups of water on the fire. While the water is boiling, rinse about 4/5 cup of millet. In dry form, millet is added in a volume of 3/5. Put millet into boiling water. After boiling, reduce the fire to low. The pan must be tightly closed, as when boiling, foam comes out. Let the porridge boil, then put two chopped onions in it: you need to do this very quickly, literally within a few seconds, so that steam does not come out. Salt in the middle of cooking. 5 minutes before readiness, fennel or dill are laid. After cooking, if desired, you can add a few teaspoons of vegetable oil. After boiling water and removing from heat, the porridge remains under the lid for 15-20 minutes.

Millet with pumpkin

1 glass of millet, 200 g pumpkin, 1 liter of water.

Cut a sweet table pumpkin into slices, put in a saucepan with two glasses of water and boil. After 10-15 minutes, add a glass of washed millet. When the porridge boils, make a low heat, tightly close the pan with a lid. You can add some salt. Cook until water boils. Porridge will be tastier if you hold it for an hour "under the woman."

Herculean porridge

1/2 liter water, about 1 1/2 cups oatmeal, 1/3 cup walnuts, salt, sugar to taste.

Pour oatmeal, sugar, salt to taste, peeled nuts into boiling water. Cook for 15 minutes, stirring.

Lean peas with vegetables

1 cup peas, 2 cups water, 1 carrot, 1/2 onion, 2 tbsp. spoons of sunflower oil.

Soak ordinary dried peeled peas in water for 4-8 hours, rinse, put on fire, pour about 1:2 with water. While the peas are boiling over low heat under a tightly closed lid, carrots are grated and placed in boiling peas. The fire can be increased for a few seconds until boiling, then reduced again to low. Salt in the middle of cooking. If you wish, you can add chopped onion. Approximate time cooking - 50-60 minutes. Before removing from heat, you can add coriander, dill, then vegetable oil for 1-2 minutes, if fasting is not strict. Such peas can be made dry and crumbly, like porridge, or liquid, like soup, depending on the amount of water.

Salads

Salad with prunes

Finely chop white cabbage (a quarter of a head), rub it with salt and sugar (1 tablespoon), squeeze the juice. Peel and cut in advance (for 2-4 hours) soaked prunes. Grate carrots and half a lemon on a grater. Mix all. If desired, a pinch of cumin can be added to the salad.

Carrot salad with pickled cucumber

800 g carrots, 2 pickled cucumbers, 200 g tomato juice.
Remove the thin skin from the pickled cucumbers, cut them in half lengthwise. If the seeds are large, remove them. Cut cucumbers into small cubes, pour tomato juice, season with pepper and let it brew. Finely chop the carrots, pour over the prepared dressing and serve.

Grated carrot, beetroot, cabbage and onion salad

200 g carrots, 200 g cabbage, 200 g beets, a bunch of green onions, honey, lemon juice.
Grate the vegetables separately, without mixing them by color. Put a slide of white cabbage in a round salad vase. Place grated carrots around it in a ring and, finally, red grated beets in an outer ring. water everything lemon juice mixed with honey. Between the rings lay finely chopped green onions.

Grated carrot salad with kohlrabi cabbage

3-4 carrots, 200 g of kohlrabi, a small spoonful of honey, a tablespoon of ground walnuts and a little lemon, cranberry, cherry, apple or pomegranate juice, a sprig of greens.
Rinse carrots and kohlrabi thoroughly, grate on a fine grater and mix. Season with a well-mashed mixture of honey, lemon juice. Decorate the salad with chopped nuts.

Soups, stews

Chowder with buckwheat

2 potatoes, 1 root of carrots, parsley, parsnips. 0.5 heads of garlic, 3 heads of onions, a bunch of garden greens, 0.5 cups of buckwheat.
Boil vegetables, as usual, on a good fire. When potatoes are ready, add buckwheat. Cook until the cereal is ready.

Cabbage soup with tomato paste

2-3 potatoes, 1-2 heads onion, 1 carrot, 400 g of white cabbage, two tablespoons of tomato paste, 3 bay leaves.
Cut the potatoes into cubes, washing them thoroughly with a brush and cutting out the eyes. Finely chop the onion, cut the carrot into thin slices. Finely chop the cabbage. When the potatoes are half cooked, throw cabbage into boiling water at the same time as carrots and tomato paste. Bay leaf, as always, is introduced in 3-4 minutes. until soup is ready. Pour into bowls and sprinkle thickly with herbs.

First meal

cabbage soup

500 g fresh cabbage, 3 onions, 1 carrot, 2 potato tubers, parsley root, celery root, a bunch of dill and parsley, 3 bay leaves, 3 allspice peas, a head of garlic, 3 tomatoes.
Cut the potatoes in half, parsley root and onion - into 4 parts. The stem of the cabbage leaf is separated from the stalk, cut out of the leaf and placed in large pieces in cabbage soup along with parsley. Don't forget to quit Bay leaf and sweet peas. Grate the celery root on a coarse grater and throw it into the cabbage soup, cut the thin part of the sheet, folded into a pile, into very large squares. These cabbage soup cook a little longer, but in any case, no more than 12 minutes. They differ in that all vegetables are cut large. Grate the carrots on a fine grater and add to the finished dish along with mashed or very finely chopped garlic, after the cabbage soup is shifted to the edge of the stove when the potatoes are ready. Shchi can be seasoned with crushed red pepper.

Shchi with mushrooms

500 g sauerkraut, 25 dry porcini mushrooms, 2 onions, 2 potato tubers, 1 carrot, parsley root, 1 turnip, 3 bay leaves, a head of garlic, 2 tablespoons of dried nettle, 3 grains of sweet peas.
Boil mushrooms, throw diced potato tubers into the broth, finely chop the onions and also throw into the broth. Cut carrots, turnips and parsley into circles and put in a saucepan. Rinse sauerkraut under running water, squeeze, then lower into boiling water. Remove the pot from the heat when the potatoes are ready. Bay leaf and allspice are put in cabbage soup along with carrots. Remove the pan from the heat, mash the garlic in the garlic maker and season the cabbage soup.

Pickle vegetable

3-4 pickles, potato tuber, 1 carrot, 1 turnip, 0.5 cup rice, parsley root, 2 onions, leeks, 3 bay leaves, a bunch of dill, a bunch of parsley.
Wash potatoes, cut into cubes and throw into a saucepan with boiling water. Chop carrots and parsley and put in a saucepan, after them and turnips, chopped into strips. Finely chop the leek greens and add to the pickle. Cut the white stem of the leek into very thin rings and also put in the soup. Peel cucumbers and cut lengthwise into 4 pieces. Finely chop the cucumbers and add to the pickle. Cut the stems of spicy greens into grits and put in a saucepan removed from heat. Let stand under the lid.

Main dishes

Stewed cabbage

1 kg of cabbage, 200 g of tomatoes, a tablespoon of vegetable oil, ground red pepper, dill and 2 medium-sized potato tubers.
Disassemble the cabbage into individual leaves, cut the stems, fold thin leaves in layers and chop. Pour 0.5 cups of water into the pot. When it boils, put the chopped rough part of the leaf and simmer under the lid for 3 minutes. After that, introduce a thin chopped cabbage leaf and simmer until it softens. Add red pepper, potatoes, mix everything and simmer until tender.

White cabbage with mushrooms

500 g cabbage, 2-3 onions, 50 g dried mushrooms, a tablespoon of flour, a tablespoon of sunflower oil.
Separate and shred the cabbage leaves. Boil the mushrooms in a relatively small amount of water. When they are half cooked, chop finely. Pour a little mushroom broth into the bottom of a cast-iron pan. When the broth boils, stew the finely chopped onion heads with the chopped coarse part cabbage leaf, then put a thin part of the chopped leaf into the pan and simmer. Set the pan on the edge of the stove, adding red pepper to taste. From the remaining mushroom broth, make bechamel sauce by adding flour to the broth. Put the cabbage with mushrooms on a dish, pour over the sauce and sprinkle with herbs.

Monastic boiled beans

Sort the colored beans, rinse well, scald with boiling water, pour a small amount warm water so that the beans are only covered with it, and cook until the grains are soft. Then salt to taste, add finely chopped onion, onion. Cook for about half an hour, then add chopped parsley and dill. Serve the boiled beans hot or cold along with the remaining broth.

mushroom caviar

This caviar is prepared from dried or salted mushrooms, as well as from their mixture.
Wash and cook dried mushrooms until tender, cool, chop finely or pass through a meat grinder.
Salted mushrooms should be washed in cold water and also chop.
Fry finely chopped onion vegetable oil, add mushrooms and simmer for 10-15 minutes.
Three minutes before the end of the stew, add crushed garlic, vinegar, pepper, salt.
Put the finished caviar on a plate in a slide and sprinkle with green onions.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil -15 g, onion - 10 g, green onion - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.

Radish with butter

Grate the washed and peeled radish on a fine grater. Add salt, sugar, finely chopped onion, vegetable oil, vinegar. Mix everything well, let stand for a few minutes. Then put in a salad bowl with a slide, garnish with chopped herbs.
Radish -100 g, onion - 20 g, vegetable oil - 5 g, salt, sugar, vinegar, herbs to taste.

Pickled cucumber caviar

Finely chop the pickled cucumbers, squeeze the juice from the resulting mass.
Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue to fry over low heat for half an hour, then put the tomato puree and fry all together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
In the same way, you can cook caviar from salted tomatoes.
Pickled cucumbers -1 kg, onion - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.

radish salad

400 g radish, 1-2 onions, 1 boiled carrots, finely chopped greens, salt, vegetable oil
Wash the radish, peel, grate on a coarse grater, mix with finely chopped onion, salt, season with oil. Decorate the salad with a carrot flower and parsley. Serve croutons with salad rye bread.

Carrot salad with apples

300 g raw carrots, 2 apples, 1 tablespoon sugar, 1 teaspoon lemon juice, salt to taste, 2 tablespoons vegetable oil, parsley.
Grate the carrots on a coarse grater, cut the apple into cubes and sprinkle with lemon juice so that it does not darken. Season with salt, sugar, vegetable oil, mix, garnish with parsley.

Vinaigrette from vegetables

Boil in lightly salted and acidified with a few drops of vinegar water diced carrots (2-3 pcs.), And after it - beets (1 pc.). Separately, boil the diced potatoes in salted water. Combine and save the vegetable broths, and throw the chopped vegetables into a colander, and then mix with pickled cucumbers (2 pcs.) Cut into small cubes, chopped into strips onions(2-3 heads), canned green peas (250 g), raisins (2-3 tablespoons) and peeled and grained and diced lemon (1 pc.). From vegetable broth, vegetable oil (1 glass), wine (1 glass), juice of the second lemon, black pepper (several tires), table mustard (1 teaspoon) and salt (to taste), prepare the marinade and bring it to a boil. Pour the marinade over the salad and keep covered for 30 minutes, then divide into portions.

white bean salad

Soak beans (250 g) overnight in water, and the next day boil over low heat until soft, then put on a sieve and drain. Prepare dressing from 3% vinegar (half a glass), vegetable oil (half a glass) with salt (to taste). Add chopped onion (2 heads) and parsley (1 bunch) to strained beans. Stir the mixture, put in a salad bowl and pour the prepared dressing. Sprinkle the finished salad with parsley and, if desired, grated hot pepper.

Bean and potato salad

2 kg of boiled peeled potatoes, 4 cups of boiled small beans, 300 g of pickled cucumbers, 2-3 onions, 1 boiled carrot, 0.5 cup of vegetable oil, parsley, vinegar, ground pepper, salt.
Combine sliced ​​potatoes and cucumbers with beans and finely chopped onions. Mix with vegetable oil, season with vinegar, pepper and salt to taste. Put in salad bowls. Garnish with parsley leaves and carrot slices.

Salad with herring

Half a head of cauliflower, 200 g canned green beans, 1 small herring, 1 tbsp. tablespoons of vegetable oil and vinegar, ground black pepper, a little hot pepper, chopped parsley, a pinch of sugar. cauliflower boil in salt water and disassemble into inflorescences. Boil and cut fresh beans (canned canned beans can be used). Cut herring into small pieces. Mix the remaining products and pour cabbage with herring with this mixture. Put in a cold place for at least 1 hour. Serve with brown bread.

Beet salad with onions

3 boiled beets, 3 onions, 1-2 tbsp. spoons of tomato paste, vegetable oil for frying, sugar, salt.
Grate the beets on a coarse grater. Onion cut into rings and fry in oil. Mix beetroot, onion and tomato paste. Put salt and sugar to taste.

Bean salad with baked beets

Mix together boiled red beans, diced baked beets and sauerkraut, taken in equal weight fractions. Add peeled horseradish root grated on a fine grater and finely chopped onion (amount to taste), season the salad with sunflower oil, salt and pepper with ground black pepper, add a little sugar. Serve salad well chilled. If desired, cranberries can be added to the salad.

First meal

Lean pea soup

Pour peas in the evening cold water and leave to swell and cook the noodles.
For noodles, half a glass of flour should be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Thinly rolled and dried dough cut into strips, dry in the oven.
Boil the swollen peas, without draining the water, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt, and cook until the potatoes and noodles are ready.
Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, onion frying oil - 10 g, parsley, salt, pepper to taste.

Russian lean soup

Weld pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In summer, you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.
Sprinkle with parsley or dill when serving.
Potatoes, cabbage - 100 g each, onions - 20 g, 1 carrot - 20 g, pearl barley - 20 g, dill, salt to taste.

Rassolnik

Chop peeled and washed parsley, celery, onion in the form of straws, fry everything together in oil.
Cut the skin off the pickles and boil them separately in two liters of water. This is the broth for the pickle.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, finely chop the cucumber pulp into pieces.
Put the cucumbers in a small saucepan. To do this, put cucumbers in a saucepan, pour in half a glass of broth, cook over low heat until the cucumbers are completely softened.
Cut potatoes into cubes, chop fresh cabbage.
Boil the potatoes in a boiling broth, then place the cabbage, when the cabbage and potatoes are ready, add the browned vegetables and poached cucumbers.
5 minutes before the end of cooking, salt the pickle, add pepper, bay leaf and other spices to taste.
A minute before readiness, cucumber pickle is poured into the pickle.
200 g fresh cabbage, 3-4 medium potatoes, 1 carrot, 2-3 parsley roots, 1 celery root, 1 onion, 2 medium cucumbers, 2 tablespoons oil, half a glass of cucumber pickle, 2 liters of water, salt, pepper, bay leaf sheet to taste.
Rassolnik can be cooked with fresh or dried mushrooms, with cereals - (wheat, pearl barley, oatmeal). In this case, these products must be added to the specified recipe.

Festive hodgepodge (on fish days)

Prepare a liter of very strong broth from any fish.
Fry the finely chopped onion in a pan with oil.
Gently sprinkle the onion with flour, stir, fry until the flour becomes golden brown. Then pour the fish broth and cucumber pickle into the pan, mix well and bring to a boil.
Chop the mushrooms, capers, remove the stones from the olives, add all this to the broth, bring to a boil.
Cut the fish into pieces, scald with boiling water, put in a pan with butter, tomato puree and peeled cucumbers.
Add the fish and cucumbers to the pot and cook the saltwort over low heat until the fish is done. Three minutes before readiness, add bay leaf, spices.
Properly made hodgepodge has a light, slightly reddish broth, pungent taste, smell of fish and spices.
When serving on a plate, put a piece of each type of fish, pour the broth, add a cup of lemon, dill or parsley, olives. Pies with fish can be served with the hodgepodge. 100 g of fresh salmon, 100 g of fresh pike perch, 100 g of fresh (or salted) sturgeon, a small can of olives, two teaspoons of tomato puree, 3 white pickled mushrooms, 2 pickled cucumbers, onion, 2 tablespoons of vegetable oil, a tablespoon of flour , a quarter of a lemon, a dozen olives, half a glass of cucumber pickle, a tablespoon of capers, black peppercorns, bay leaf, salt to taste, a bunch of dill or parsley, 2 cups of lemon.

Sour daily mushroom cabbage soup

Boil dry mushrooms and roots. Finely chop the mushrooms taken out of the broth. Mushrooms and broth will be needed for cooking cabbage soup.
Stew over low heat for one and a half to two hours squeezed shredded sauerkraut with a glass of water and two tablespoons of tomato paste. The cabbage should be very soft.
For 10-15 min. before the end of the stew, add the roots and onions fried in oil, and about five minutes before the end of the stew, add the fried flour.
Put the cabbage in a saucepan, add chopped mushrooms, broth and cook for about forty minutes until tender. You can’t salt cabbage soup from sauerkraut - you can ruin the dish. Shchi tastes better the longer it cooks. Previously, such cabbage soup was put in a hot oven for a day, and exposed to frost at night.
Add two cloves of garlic mashed with salt to the prepared cabbage soup.
You can serve kulebyaka with fried buckwheat porridge with cabbage soup.
You can add potatoes or cereals to cabbage soup. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet groats until half cooked. Potatoes and cereals should be put in boiling mushroom broth twenty minutes earlier than stewed cabbage.
Sauerkraut - 200 g, dried mushrooms - 20 g, carrots - 20 g, tomato puree - 20 g, flour - South, butter - 20 g, bay leaf, pepper, herbs, salt to taste.

Mushroom soup with buckwheat

Boil diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, salt. Cook until done. Sprinkle the finished soup with herbs. Potatoes -100 g, buckwheat - 30 g, mushrooms - Yug, onions - 20 g, oil -15 g, parsley, salt, pepper to taste.

Lean sour cabbage tyurya

Mix chopped sauerkraut with grated onion. Add stale bread, also grated. Mix well, pour over with oil, dilute with kvass to the density you need. In the finished dish, you need to add pepper, salt.
Sauerkraut - 30 g, bread - 10 g, onion - 20 g, kvass - 150 g, vegetable oil, pepper, salt to taste.

Shchi sour

600 g sauerkraut, 2 onions, 1 carrot, 1 tablespoon tomato paste, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 bay leaf, 5-7 black peppercorns, salt, sugar to taste, parsley or celery.
Very sour cabbage should be washed with cold water, squeezed, cut into smaller pieces. Before stewing, cabbage can be sautéed in vegetable oil. Then add water and cover with a lid, simmer until soft for about an hour. Then pour hot water, add browned carrots and onions with tomatoes, chopped into strips, season with pepper, bay leaf, salt and sugar to taste, add flour browning, boil for 3 minutes. Serving to the table, sprinkle cabbage soup with finely chopped dill, parsley or celery.

beetroot

2 kg of beets, 1 celery root, 2 carrots, 2 onions, 2 bay leaves, a few peas of black and allspice, sugar, lemon juice, salt.
Peel the beets, wash, grate on a coarse grater, pour warm boiled water(beets should be completely covered with water), add a crust of black bread and put in a warm place for 5-6 days. When it turns sour, drain the kvass.
Pour water over carrots, celery, onions, add bay leaves, black and allspice, boil and cook vegetable broth. Strain the finished broth, add beet kvass. Season to taste with salt, sugar, lemon juice.
In old recipes, fish head and dried mushrooms were added to vegetable broth.

Beetroot with beans

Soak large red beans in cold water overnight and then boil until tender. Bake red sweet beets in the oven, lay garlic crushed with salt (1-2 cloves).
Close the pot with borscht with a lid (loosely) and let it brew for at least half an hour so that the borscht gains aroma and color. Serve hot with hot red pepper. Serve rye bread croutons with garlic sauce for borscht. Such borsch is more delicious on the second day, it can be served warm or cold, according to taste.
You can cook borsch with beans from sauerkraut, frying it first in vegetable oil and preparing a sauté from tomato paste, adding a little sugar to it.
In borscht with beans, you can add finely chopped and pre-boiled in a small amount of water beetroot, along with the broth left during its cooking. For such borscht, you can put separately boiled fish meatballs in portions on plates.

Pea soup with onions

Boil prepared and pre-soaked for 4-5 hours round yellow peas until soft. Add carrots cut into thin circles, stars or strips and cook peas until fully cooked. Spasser finely chopped onion in vegetable oil until translucent and slightly golden, season the soup and salt to taste. Serve a lean hot onion pie with the soup, cutting it into pieces. Preparation of the pie: from 500 g of flour, 2 cups of water and 30 g of yeast and 1/2 teaspoon of salt, prepare a simple yeast dough let him come up.
Roll out thin cakes, bake in the oven, lightly browning each. Fry a lot of finely chopped onions in vegetable oil, layer the baked cakes with them, stacking them one on top of the other, and bake the pie in the oven.

Bread soup with beans and vegetables

1 cup white beans, 3 potatoes, 2 carrots, 1 - 2 onions, 1 celery root, 1/2 small head of cauliflower, 200 g stale bread, 1/4 cup vegetable oil, 2 liters of water, salt and spices to taste.
Soak white beans in cold water overnight. Pour the prepared beans with fresh cold water, bring to a boil, add half the norm of vegetable oil and cook for about half an hour. Cut the potatoes into thin strips, finely chop the roots or grate on a coarse grater. Scald the cauliflower with boiling water, let stand for a while and then cut into small pieces. Add the prepared vegetables to the pot with the beans and cook until the beans are soft.
For dressing: separately in a frying pan it is good to overheat the remaining vegetable oil, lightly browning the finely chopped onion in it, add stale wheat bread grated on a grater and fry it together with onions.
Salt and pepper the almost ready soup to taste, put the onion dressing into it and cook for another 10-15 minutes. In the finished soup, add 2-3 cloves of garlic, thoroughly mashed with chopped dill, and pour the hot soup into serving bowls. Serve the toasted breadcrumbs with the soup.

white bean soup

Soak 1 to 2 cups of medium-sized white beans in cold water overnight. Drain the remaining water, rinse the beans well, pour the amount of cold water necessary for the soup, quickly bring to a boil and then cook over low heat. After 30 - 35 minutes of cooking, add finely chopped onions, carrots and celery root.
Taking their amount to taste, pour 2 tbsp. spoons of vegetable oil calcined in a frying pan and cook the soup until the beans are ready. 10 minutes before the end of cooking, put tomato paste lightly stewed in vegetable oil into the soup and boil.

Onion chowder

10 onions, parsley root, celery or parsnip root, a tablespoon of dried dill, bay leaf, cloves and allspice.
Finely chop the onions and fry until golden brown in vegetable oil. Boil the roots in a liter of water, dip the onion into the broth, salt, add dried herbs. When the soup is ready, let it brew. Serve with white bread croutons.

Chowder

5 medium-sized turnips, parsnip root, parsley root, onion head, 3 allspice peas, clove bud, bay leaf, garlic head, a bunch of spicy herbs.
Throw chopped onion into boiling water, then thinly sliced ​​turnip leaves and parsnips. Bay leaf, pepper and cloves enter for 3 minutes. until ready. small head finely chop the garlic or mash in a garlic maker and add to the stew when the pan is moved to the edge of the stove. Pour into bowls after infusion.

Chowder lentil

2.5 liters of water, 500 g of lentils, 2 onions, 250 g of carrots, salt, pepper, bay leaf, garlic to taste.
Cook lentils with vegetables for 3 hours, stirring frequently. Salt, pepper. If the soup is very thick, add water.

Fish soup

500 g of any fish, 1 carrot, parsley root, celery root, 1 onion, 1 bay leaf, a few grains of black and allspice, salt.
Clean the fish, cut into pieces. Clean, wash and chop vegetables. Pour fish, vegetables, seasonings with cold water and cook fish soup. Strain and put the fish pieces back into the soup.
Fish soup is served warm in deep bowls with a piece of fish.

Solyanka fish

To prepare a hodgepodge, you can take any fresh fish, but not small and not very bony. A good hodgepodge is obtained from red fish. Cut the fillet removed from the fish into pieces (2-3 pieces per serving), and cook the broth from the bones and heads.
Finely chop the peeled onion and lightly fry in a soup pan with butter, add tomato puree and simmer for 5-6 minutes, then put fish pieces, sliced ​​cucumbers and tomatoes, capers, laurel into the pan. leaf, a little pepper, and pour all this with prepared hot broth, salt and cook for 10-15 minutes. Before serving, you can put washed olives and finely chopped parsley or dill in a hodgepodge. You can also add peeled lemon slices.
For 500 g of fish - 4-5 pickles, 1 - 2 onions, 2 - 3 fresh tomatoes or 2 tbsp. spoons of tomato puree, according to Art. a spoonful of capers and olives.

Rassolnik Novo-Troitsky

5 ruffs, 400 g pike perch, 400 g fresh (frozen) fish fatty varieties, better than sturgeon, 400 g of salted fish (stellate sturgeon), sturgeon, beluga, 10 - 15 crayfish, 2 parsley roots, 5 pickles, 2 tbsp. tablespoons of flour, cucumber pickle, salt, pepper to taste, 1 tbsp. spoon of tomato puree, 1 bunch of dill.
Fold the ruff into gauze, tie it in a knot and lower it into a pot of water. Add parsley root, salt and boil the fish soup. When the ear is cooked, remove the gauze with ruffs from it and strain. Then cook portioned pieces of large fish in it. Transfer the cooked fish to cold salted water. Salted fish boil separately. In a heated pan, fry the flour, dilute it with hot cucumber pickle, bring to a boil, add the broth from cooking fresh fish and boil again. Then put a side dish into the pan: pieces of boiled fish, cucumbers stewed with tomato until soft, boiled crayfish necks. Place dill in bowls with pickle.

Main dishes

Potatoes with mushrooms

Fry potato wedges with onions. When the potatoes are almost ready, dust them thickly with flour and fry until golden brown. Boil dried mushrooms, chop, strain the broth. Put the potatoes in a slide on a deep dish, cover with mushrooms and pour over the sauce. To prepare the sauce, boil 2.5 cups of mushroom broth, pour into it in a thin stream, constantly stirring, 0.5 cups of cold broth mixed with flour. When the mass thickens, add vegetable oil, crushed garlic and salt and heat, not boiling.

Potato casserole

Boil potatoes (1.5 kg) in salted water, peel, cut into slices and lightly fry in vegetable oil. Separately fry onions (1 head). Mix potatoes with fried onions, sprinkle with salt and black pepper and leave for 10-15 minutes. into the oven. When serving, sprinkle with finely chopped herbs.

potato dumplings

5 large potatoes, 2 tbsp. spoons wheat flour, 2 onions, ground red pepper to taste.
Steam two potatoes, then carefully remove the skin. Mash with wheat flour and fried onions. Chop the onion very finely and stir into the mashed potatoes. Sprinkle with red pepper. Grate the remaining three potatoes on a fine grater and mix into the prepared dough. Thoroughly grind everything until an elastic mass is obtained, then separate the elongated dumplings with a dessert spoon and lower them into boiling water or vegetable broth. Remove the dumplings with a slotted spoon and carefully transfer to a dish. Sprinkle with sunflower oil and sprinkle generously with herbs.

Potatoes with salted mushrooms

Boil potatoes in salted water, peel, cut into slices, brown in boiling oil. Then put in layers on a deep dish, oiled and sprinkled with crumbs, shifting with salted mushrooms fried in vegetable oil with onions. The last layer - potatoes - sprinkle with breadcrumbs and drizzle with oil. Bake in the oven.

Baked potatoes stuffed with fried onions

Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat. Knead the mass taken out, pour over with oil, mix with chopped onion fried in oil and stuff the potatoes. Drizzle with oil and bake in the oven. Baked potatoes stuffed with buckwheat porridge with onions
Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat. Cook buckwheat porridge: pour the groats into a saucepan (it should take half the volume), put oil, salt, pour boiling water (so that the groats are covered) and put the pan in the oven in a pan with boiling water (it will need to be replenished as it boils). Put the chopped fried onions into the prepared porridge, mix and stuff the potatoes. Spray generously with oil and heat in the oven. Mix the remaining porridge and potatoes with butter, roll into balls with your hand, roll them in flour and brown in butter. Put the potatoes on a dish, place the balls around. Serve with butter.

cabbage casserole

1 head of medium-sized cabbage, 1/2 cup breadcrumbs, 1 onion, half a cup of vegetable oil, 1 tbsp. a spoonful of starch, salt, ground pepper, 2 cups of bechamel sauce.
Cut the head of cabbage lengthwise into pieces, boil them in salted water, then chop finely. Add starch, breadcrumbs, cabbage, onion fried in oil, salt, pepper to taste, mix everything and add the sauce to the vegetable oil. Grease a baking sheet or bowl with oil, sprinkle with breadcrumbs and put the cooked cabbage mass there. Sprinkle breadcrumbs on top and bake in the oven.

Cabbage rolls with white cabbage

Dismantle a head of fresh cabbage (750 g) into leaves and cut off thick stems with a knife. Pour salted boiling water with citric acid and leave for 10 minutes. In heated vegetable oil (half a cup), fry rice (1 cup) and onions (2-3 heads). Pour in water or tomato juice (2-3 tablespoons) and keep on fire until the rice swells. After removing from heat, mix rice with finely chopped tomatoes (300 g) and chopped parsley. Pepper and salt to taste. Form cabbage rolls with this stuffing, put them in a deep bowl, pour up to half with tomato juice diluted with water, press on top with a porcelain plate and simmer under a lid over low heat for 1 hour.

Cabbage rolls

600 g sauerkraut, 100 g rice, 2 onions, 120 g carrots, 25 g dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 3 teaspoons of flour. For the sauce 40 g dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 4 teaspoons of flour, 3 onions.
Disassemble the head of sauerkraut into separate leaves, cut off the thickened stems or beat them off with a chopper. If the cabbage is not moderately sour, then it is recommended to pour the leaves with hot water, boil (several minutes), and then cool. Put the minced meat on the cooked leaves and wrap it in the leaves. To prepare minced meat, simmer the rice, fry the mushrooms, add diced and browned carrots and onions, salt. Mix everything well.
Put prepared cabbage rolls on a greased pan, drizzle with oil and fry in the oven until a crust forms. Put the fried cabbage rolls in a shallow pan, pour over the mushroom sauce and simmer until tender.
To prepare the sauce, soak the mushrooms for 2 hours in cold water, rinse well and boil in 1 liter of water, remove, cut into strips. Add mushrooms to the onion sautéed with butter. Spasser the flour and dilute with a small amount of mushroom broth, pour into the main broth, boil, add the sautéed onions along with mushrooms. Boil 10 min.

Cabbage with tomatoes

2 heads of fresh cabbage (about 2.5 kg), 2/3 cup sunflower oil, 500 g pickled tomatoes, 1 teaspoon salt, 1 teaspoon red pepper, 2 bay leaves, 10 black peppercorns, flour, garlic ( optional).
Peel the heads of cabbage from outer leaves, wash and cut into 4 parts. Cut the stalk, coarsely chop the cabbage, salt and rub with your hands. Add a little more than 1/2 cup of water and cook for 10 minutes. Grate the tomatoes and add to the cooked dish along with red pepper, sunflower oil, bay leaf and black pepper. Mix well and simmer over low heat for 40 minutes, stirring occasionally. Remove cover and 10 min. cook over high heat, stirring frequently. Add flour, without ceasing to stir, after 2-3 minutes. remove from fire. Add crushed garlic to taste.

Fritters cabbage

400 g cabbage, flour, 2 teaspoons of crackers, vegetable oil, salt, spices.
Peel the cabbage, rinse, chop and simmer until it becomes soft. Pass the stewed cabbage through a meat grinder, salt, mix with flour and breadcrumbs and put with a spoon on a hot, oiled frying pan, giving the shape of pancakes.

Vareniki with cabbage

For the dough: 3 cups flour, 1/2 cup water, 1/2 teaspoon salt.
For the filling: 1 kg of sauerkraut or fresh cabbage, 2-3 onions, 1 carrot, a bunch of parsley, 1/2 tbsp. spoons of tomato puree, 2 tbsp. spoons of sunflower oil, 1-2 teaspoons of sugar, pepper, salt.
Knead the dough of medium density, roll it into a thin layer. Cut the rolled dough into squares 5x5 cm in size (triangular dumplings are molded from them, folding the opposite corners of the squares) or cut out circles with a thin glass (for semicircular dumplings). Put the filling exactly in the center of the squares, and no more than 1 teaspoon so that the dumpling does not overflow and the dough does not stretch too much. You should try to make the joints no thicker than the rest of the dough, otherwise the dumplings will not boil well and will be rough in taste. Boil prepared dumplings in plenty of boiling salted water.

Dumplings with fresh cabbage

500 g cabbage, 400 g flour, 50 g oil, 50 g onion, 15 g mushroom flour, pepper, salt.
Finely chop the cabbage, fry in oil with chopped onion and dried porcini mushroom flour, put on steam so that the mushroom flour is steamed, sprinkle with pepper, cool. Salt wheat flour, pour in water, knead the dough, roll it out as thick as a finger, cut into pieces, roll out a circle the size of the bottom of a glass. Put a full teaspoon of minced cabbage in each circle, pinch well, lower into boiling water. salt water and cook until dumplings float to the surface. Pour dumplings with vegetable oil mixed with fried onions.

Beans with potatoes

Cook separately until cooked, pre-soaked in cold water white beans and peeled potatoes, drain the remaining broths and cool well. Cut potatoes into slices, fry in well-heated oil and mix with cold beans. Add finely chopped and sauteed in oil onion, 1-2 tbsp. spoons of tomato puree, salt, ground black pepper and mix gently again. Put the pan on a light fire or in the oven, covered with a lid, and bring to readiness for 10-15 minutes. The proportions of products during cooking are arbitrary.

Bean stew with potatoes

1 cup colored beans, 700 g potatoes, 1 - 2 onions, 3-4 tbsp. spoons of tomato paste, 2 tbsp. tablespoons of vegetable oil, ol and spices to taste.
Boil red or variegated beans pre-soaked in cold water until soft, drain the broth into a bowl. Peel the potatoes, cut into large rolls, pour in the bean broth and boil at a low boil until almost cooked, covering the pan with a lid. For dressing: finely chop the onion, fry it in vegetable oil, add tomato paste and stew everything. Season the tomato sauce with salt, ground black pepper and spices to taste, add bay leaf, simmer for another 3-5 minutes. Transfer the dressing to a saucepan with potatoes, bring to a boil, pour in 1/2 cup (or more, depending on the desired thickness of the stew) boiling water and mix very carefully so as not to mash the bean grains. Close the pan with a lid and simmer the stew over low heat or in the oven until the beans and potatoes are cooked. Serve hot with sprigs of parsley or cilantro.

Lentils in a thick sauce

Pour the swollen lentils soaked overnight with hot water in the required amount, add finely chopped onion and cook the lentils until tender over low heat. Strain the remaining broth into a bowl. Prepare a thick hot sauce: fry another chopped onion in vegetable oil, lightly sprinkle with flour, add a crushed clove of garlic, 1 teaspoon of hot pepper, cloves, cinnamon on the tip of a knife. Mix everything together and fry a little more. Add thick tomato paste or ketchup to the cooked onions and spices, pour in a little lentil broth and boil over low heat until the sauce thickens. Season the finished lentils with the resulting thick tomato sauce and serve hot or cold, to taste.

Peas - pea porridge

Boil round or peeled yellow peas prepared for cooking until completely softened in a small amount of water, salting it at the end of cooking. Mash the hot peas thoroughly, without draining the remnants of the pea broth. Spasser in vegetable oil a lot of finely chopped onion until transparent and slightly golden, mix it (together with the oil remaining during frying the onion) with the pea mass, salt and pepper to taste. Serve hot or use as a filling for pies.

Pea meatballs

Boil separately in salted water 2 cups yellow whole peas and 4 carrots, rub them hot through a colander or a rare sieve and mix the resulting masses together. Add to the mass 2 cups of also separately cooked viscous rice, flour, season the mass with sugar and salt to taste and mix well. If the mass is liquidish, slightly thicken it with flour or ground breadcrumbs. Cut small round meatballs, bread them in flour and fry well on both sides in vegetable oil. Transfer hot meatballs to a saucepan, pour 2 cups of bechamel sauce and boil for 3-5 minutes over low heat. Serve the meatballs hot with boiled or fried potatoes, sprinkled with portioned chopped dill.

Pea kissel

Peeled yellow peas are well crushed or ground in a coffee grinder and dilute the resulting flour with a little water. In boiling salted water (the ratio of pea flour and water is 1: 3), pour, stirring, diluted pea flour with water and cook over low heat for 15-20 minutes, without stopping stirring. Pour hot pea jelly into plates or portion molds, grease them well with vegetable oil, and let it harden completely. For dressing: finely chop 2 - 3 onions, fry them in vegetable oil, taking enough of it to fill all portions of the cooked jelly. Cut the frozen jelly into portions, arrange on plates, put onion on top of each portion and pour over the hot oil in which it was fried.

Potato cutlets with prunes

Mash 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it brew for about twenty minutes so that the flour swells up, at this time prepare the prunes - peel it from the stones, pour boiling water over it.
Roll out the dough, cut into mugs with a glass, put prunes in the middle of each, form cutlets, pinching the dough in the form of pies, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.

Loose buckwheat porridge

Fry a glass of buckwheat in a pan until it is browned.
Pour exactly two cups of water into a saucepan (it is better to use a cauldron with a convex bottom) with a tight lid, add salt and put on fire.
When the water boils, pour the red-hot buckwheat into it, cover with a lid. The lid must not be removed until the porridge is fully cooked.
Porridge should be cooked for 15 minutes, first on high, then on medium and at the end - on low heat.
The finished porridge should be seasoned with finely chopped onions fried in butter until golden brown and dry mushrooms, pre-treated.
This porridge can be served as an independent dish, or it can also be used as a filling for pies.

Lean dough for pies

Knead a dough of half a kilogram of flour, two glasses of water and 25-30 g of yeast.
When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour to it and beat the dough until it stops sticking to your hands. Then let him come up again. After that, the dough is ready for further work.

Buckwheat porridge shangi

Roll out cakes from lean dough, put buckwheat porridge cooked with onions and mushrooms in the middle of each, bend the edges of the cake.
After laying the finished shangi on a greased form, bake them in the oven.
The same shangi can be prepared stuffed with fried onions, potatoes crushed with garlic and fried onions.

Buckwheat pancakes, "sinners"

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

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

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

These pancakes are especially good with onion fritters.

Pancakes with spices (mushrooms, onions)

Prepare a dough of 300 g of flour, a glass of water, 20 g of yeast and put it in a warm place.
When the dough comes up, pour another glass of warm water into it, two tablespoons of vegetable oil, add salt, sugar, the rest of the flour and mix everything thoroughly.
Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings.
After spreading the pastries in a pan, fill them with dough, fry like ordinary pancakes.

Pies with mushrooms

Dilute the yeast in one and a half glasses of warm water, add two hundred grams of flour, stir and put the dough in a warm place for 2-3 hours.
Rub 100 grams of vegetable oil with one hundred grams of sugar, pour into the dough, mix, add two hundred and fifty grams of flour, leave for 1-1.5 hours for fermentation.
Soak 100 grams of washed dried mushrooms for two hours, boil them until tender and pass through a meat grinder. Fry three finely chopped onions in a pan in vegetable oil. When the onion turns golden, add finely chopped mushrooms, salt, fry for a few more minutes.
Shape the dough into balls and let them rise. Then roll the balls into cakes, put the mushroom mass in the middle of each, make pies, let them rise for half an hour on a greased baking sheet, then carefully grease the surface of the pies with sweet strong tea and bake in preheated oven for 30-40 minutes.
Put the finished pies in a deep plate and cover with a towel.

pies

400 g flour, 3 tablespoons butter, 25-30 g yeast, 300 g pike, 300 g salmon, 2-3 pinches of ground black pepper, 1 tablespoon crushed crackers, salt to taste.
Knead the lean dough, let it rise twice. Roll out the dough that has risen again into a thin sheet and cut mugs out of it with a glass or a cup.
Place minced pike on each circle, and a thin piece of salmon on it. You can use minced sea bass, cod, catfish (except sea), pike perch, carp.
Pinch the ends of the patties so that the middle remains open.
Place pies on a greased baking sheet and let them rise for 15 minutes.
Lubricate each pie with strong sweet tea and sprinkle with breadcrumbs.
Bake pies should be in a well-heated oven.
A hole in the top of the pies is left so that during lunch you can pour fish broth into it.
Pies are served with fish soup or fish soup. On days when the fish is not blessed, you can cook pies with mushrooms and rice.
For minced meat, you will need 200 g of dried mushrooms, 1 onion, 2-3 tablespoons of oil, 100 g of rice, salt, ground black pepper.
Pass the boiled mushrooms through a meat grinder or chop. Fry finely chopped onion with mushrooms for 7 minutes. Cool fried mushrooms with onions, mix with boiled friable rice, salt, sprinkle with pepper.

Pie with cabbage and fish

Roll out the lean dough in the form of a future pie.
Lay out a layer of cabbage evenly, on it - a layer of chopped fish and again a layer of cabbage.
Pinch the edges of the pie and bake the pie in the oven.

Potato fritters

Grate peeled raw potatoes, salt, let the juice appear, then add a little water and enough flour to make a dough like for pancakes.
Spread the finished dough with a spoon on a hot frying pan, greased with vegetable oil, and fry on both sides.

Beans in a pot
(ancient Byzantine recipe)

This very tasty dish came to us from the Orthodox cuisine of Byzantium. Here's how to cook it in modern conditions.
Soak the beans overnight, boil the next day and drain the liquid into separate dishes.
Cut the onion into rings and lightly fry in vegetable oil, then salt and pepper well with black and red pepper.
In a refractory dish, alternate between a layer of beans and a layer of fried onions (the top layer should be beans), pour everything with the remaining vegetable oil and pour in the water in which the beans were cooked.
Bake in the oven at medium temperature for 40 minutes. Serve on the table in the same dish in which the beans were baked.
300 g of mature beans, 12 large onions, half a glass of vegetable oil, a liter of water, 1 full teaspoon of salt, a teaspoon of pepper, an incomplete tablespoon of ground red pepper.

Fish cutlets

1 kg of hake, cod or pollock back, 2 onions, 150 g of bread, flour, 100 g of vegetable oil, black pepper, salt, 1 teaspoon of sugar.
Peel the fish, wash it, separate the fillet from the bones and scroll through a meat grinder along with the fried onion and squeezed bun, season with sugar, pepper, add flour, mix to form a thick minced meat. Form cutlets, roll in breadcrumbs, fry in vegetable oil so that a golden crust appears. Put the cutlets in a saucepan, pour over the fish broth, put in the oven for 20 minutes. Serve with potatoes.

fish casserole

400 g of fish fillet, 150 g of vegetable oil, 500 g of potatoes, 100 g of onions, 60 g of tomato paste, 2 tablespoons of chopped parsley, salt, black and red ground pepper, breadcrumbs, sugar.
Peel potatoes and cut into slices. Fry the fillet in a well-heated vegetable oil. Onion cut into rings and fry. Lubricate the baking dish with oil, put half the potatoes on the bottom, pour over the sauce, put the fish and onions, cover with the rest of the potatoes, pour over the sauce again, sprinkle with breadcrumbs. Bake in a well heated oven. Sprinkle the finished casserole with parsley, dill or green onions.

Fish baked in foil

500 g fish fillet, 1 tablespoon dill or cumin, salt, ground black pepper, vegetable oil.
Lubricate the foil with fat, put the thawed fish fillet, salt, sprinkle with herbs, seasonings. Drizzle each piece generously with vegetable oil. Carefully wrap, put on a baking sheet and place in a well-heated oven. Bake for about 1 hour, serve with boiled potatoes.

Fish baked in cabbage

400 g fish, 400 g cabbage, 100 g onion, 20 g tomato paste, 30 g vegetable oil, salt, ground black pepper.
Clean the fish, wash, divide into portions and salt. Chop cabbage (you can use sauerkraut). Place finely chopped onion in a saucepan, simmer in vegetable oil, add cabbage and simmer until tender. Then add tomato paste (do not add tomato paste to sauerkraut), mix, grease a baking dish with butter, put part of the cabbage in a mold, fish on the cabbage, cover with the rest of the cabbage and bake in a well-heated oven.

Rybnik

500 g fish fillet, 1 onion, 2-3 potatoes, 2-3 tablespoons of oil, salt, pepper to taste.
Make lean dough, roll it into two cakes.
The cake that will be used for the bottom layer of the pie should be slightly thinner than the top.
Lay the rolled out cake on a greased form, lay a layer of thinly sliced ​​\u200b\u200bin the cake raw potatoes sprinkled with salt and pepper large pieces fish fillet, on top - thinly sliced ​​raw onions.
Pour everything with oil and cover with a second cake. Connect the edges of the cakes and fold down.
Put the finished fisherman in a warm place for twenty minutes, before putting the fisherman in the oven, pierce the top in several places.
Bake in an oven preheated to 200-220°C.

With cumin and horseradish root

In wine vinegar, diluted to taste with cold boiled water, add 1 tbsp. a spoonful of cumin scalded with boiling water, 1-5 tbsp. spoons of grated horseradish. Add juice of 1 lemon. Mix everything thoroughly and use for snacks of colored beans with boiled vegetables (beets, carrots and others to taste).

Garlic salad dressing

It is good to crush 3-4 cloves of garlic with a spadefoot, grind it with salt and add 3 tbsp. spoons of cold boiled water and 2 tbsp. tablespoons of hot vegetable oil. Mix the whole mass thoroughly and use for simple salads or snacks from boiled legumes.
This dressing can be cooked spicy. To do this, crush the peeled garlic with a garlic press or crush it thoroughly. Pour into the pre-heated and then slightly cooled vegetable oil and lightly simmer over very low heat so that the garlic gives all the juice into the oil, but does not burn. Add ground red hot pepper, mix well, pour everything into glass jar and use to add to soups or salad dressings to taste.

salad dressing

Mix together 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of table or better wine vinegar, add salt, ground black pepper and chopped dill and parsley or cilantro to taste. Mix well, let it brew a little, dress salads and snacks from green peas or lentils.

Tomato dressing with onions

Pour hot salted water into the fried finely chopped onion, sprinkled with red ground pepper and boil lightly. Then add tomato slices (fresh or canned), simmer everything together for another 15-20 minutes.
Use dressing for stewed colored beans or yellow peas.

Spicy oil dressing

Mix olive oil, wine vinegar, salt, ground black pepper and chopped dill, taken to taste, put in a bottle, shake well, cool. This dressing can be used for snacks from boiled or stewed beans.

Sauces

Products for the main sauce: half a glass of vegetable oil, 2 tbsp. tablespoons of vinegar or lemon juice, 0.5 teaspoons of sugar and salt, ground black pepper to taste. Mix all ingredients thoroughly in a glass bowl and beat. The sauce can be prepared with a margin, be sure to shake it before each use. To this base sauce you can add:
for onion sauce - 1 teaspoon of grated onion or chopped leek, thoroughly mashed with salt; for mustard sauce - 0.5-1 tsp of finished table mustard and another 0.5 tsp of sugar; for tomato sauce - 1 teaspoon of tomato paste or 2 tbsp. tablespoons of tomato juice and 0.5 teaspoon of grated onion;
for green sauce - 1.5 teaspoons of finely chopped parsley, 1 teaspoon of chopped dill and 0.5 teaspoons of chopped green onions.

Red tomato sauce

Spasser in oil 3 tbsp. tablespoons of flour, dilute with 1 cup of mushroom, vegetable broth or boiling water, stirring so that the mass is without lumps, and boil over low heat for 10-15 minutes. Separately, fry finely chopped roots (carrots, parsnips, parsley) and onions, taking them to taste, 2-3 tbsp. spoons of tomato paste, pepper, bay leaf and add everything to the sauce.
Boil the sauce for another 5-10 minutes, strain, rub the mass through a sieve, add 2-3 tbsp. tablespoons of vegetable oil, bring to a boil. Use the sauce hot or cold.

Garlic Sause

Separately, in a frying pan, prepare a thick white sauce from flour sautéed in oil and boiling water, lightly salt and pepper. When ready, add 1-2 tbsp. spoons of flour. Can be diluted with cucumber pickle. Add crushed garlic with salt into the prepared hot sauce and, having covered the pan with a lid, let stand for 3-5 minutes.

Peanut sauce

1.5 cups of peeled walnut kernels, 0.5 cups of pomegranate juice or 1 tbsp. a spoonful of wine vinegar, 3/4 cup water, 3 cloves of garlic, 2 tbsp. tablespoons of cilantro, 1 teaspoon of ground spicy herbs and ground red pepper, 0.5 teaspoons of saffron and coriander, salt to taste.
Grind in a meat grinder and grind to a thick uniform mass peeled nut kernels, pepper, garlic and salt. Add all the other spices and grind the mass again.
Mix pomegranate juice with boiled water and dilute the resulting spicy mass with the mixture, without stopping stirring. Use the sauce cold.

mustard sauce

Fry 1 tbsp. a spoonful of flour with 1 tbsp. a spoonful of butter or vegetable oil, dilute with 2 glasses of water, boil, strain.
Add 1 teaspoon of prepared mustard, pour in a little vinegar, season to taste with salt, sugar and boil again.

nut seasoning

Finely chop and grind the kernels of 20 walnuts, add chopped garlic cloves (half a medium head) and grind well again. Add 100 g of bread soaked in water and well squeezed without crusts and grind the whole mass in an enameled bowl, adding a little 1/2 cup of vegetable oil. When the mass thickens, pour 1 teaspoon of vinegar or juice of 1/2 lemon into it and mix well.

Sauce "bechamel"

A glass of vegetable broth, 2 tablespoons of wheat flour, spices, a teaspoon of vegetable oil.
Boil a glass of rich vegetable broth in a frying pan, dilute the flour in a cup with warm water and pour in a thin stream into the broth simmering over low heat. With constant stirring, cook the sauce until it thickens and separate bubbles appear - boiling begins. Cool the sauce, season with spices to taste.

bean sauce

2 cups of soybeans, 1 liter of water, 3 onions, 2 tablespoons of vegetable oil, ground red pepper, ginger, bay leaf.
Soak soybeans for two days, changing the water from time to time. On the third day, drain the water, pour fresh water and put the beans on fire. Cook the beans over low heat, adding water as needed. After 1.5 hours, pour out the water and fill in a new one. Boil for another 1-1.5 hours, then discard the beans in a colander, and prepare the sauce on the broth in which they were cooked. This will require a glass of broth, but do not pour out the rest of the broth - it will come in handy for soup.
In a glass of broth, boil the beans with finely chopped onion, bay leaf and herbs. Add 2 tablespoons without top of tomato paste and a tablespoon of dried spicy greens to the sauce with beans. Remove from heat, mash some of the beans with vegetable oil and add to the sauce.

Properly selected recipes for the Christmas Lent will allow God to serve and not destroy the immune system. To facilitate the work of the hostess, the menu for every day for the Christmas post will help.

The history of the post

The Advent fast was not introduced among Christians during the lifetime of Jesus. As many as 300 years have passed since they started talking about fasting before Christmas Blessed Augustine, and then after 100 years and Leo the Great.

Christians made special recipes for the Advent, which originally lasted only a week. During abstinence, it was recommended to limit the consumption of animal products.

Important! The most important thing was and remains spiritual abstinence, for the purification of one's temple.

The Council of 1166 decided to keep the Nativity Fast for forty days, starting on November 15 and ending on December 24. Christmas itself is celebrated on December 25 according to the old style or January 7 according to the new calendar.

What is the meaning of Christmas abstinence

Fasting itself serves for spiritual renewal through physical and mental cleansing. Winter abstinence is special sacrament updates of people preparing to celebrate Christmas.

According to Leo the Great, a person’s self-preservation for abstinence is necessary in order to purify himself, not spreading himself over life, but concentrating in prayers on his sins and liberation from them. Christmas abstinence is a human sacrifice for the grace bestowed by the Savior.

Simeon of Thessaloniki compares the forty-day winter abstinence with the Moses fast. After 40 days of being on the mountain without food, the prophet returned with the tablets on which God inscribed the 10 commandments. The Orthodox, being in the Nativity fast, are waiting for the renewal of the soul through the Living Word. Winter abstinence from food helps to endure in prayers and vigils before God.

Prematurely prepared menus for each day of Advent will help women spend more time thinking about the Lord, and not about food.

Basic Rules for Eating During Advent

Winter abstinence before the Nativity of Jesus Christ is strict, so on Monday, Wednesday and Friday only dry eating is allowed, without vegetable oils, fish and wine.

On other days, vegetable oil is allowed, as is red wine diluted with water. Fish can be cooked on weekends and holidays.

Limiting oneself in food Orthodox person first of all, you should fast spiritually, refusing for this time from entertainment and fun. folk wisdom says that during fasting the bed is empty.

Important! Without observance of prayer readings, sincere repentance and forgiveness, the strictest abstinence turns into an ordinary diet.

About other Orthodox posts:

Christmas Eve - the final meal of Advent

Cooked recipes for the Christmas Lent will help you quickly create a menu of 12 dishes that traditionally celebrate Christmas Eve on the night before Christmas.

Kutia - the queen of the table

Grain symbolizes new life, and Orthodox people ask Jesus on the night before Christmas for renewal.

• 1 cup soaked and peeled wheat;
• 50 g raisins;
• 50g poppy seeds, pre-ground;
• 1 cup shelled nuts;
• 2-3 tbsp honey;
• 1-2 cups of hot uzvar;
• 1 cup finely chopped, boiled dried fruits.

Boil the wheat until cooked, drain the excess water and pour the porridge with hot, pre-cooked uzvar, so that it covers all the grains.

All ingredients except honey are added to the hot mixture and a little salt is added. After cooling the almost finished kutya to 40-50 degrees, honey is added to it and everything is kneaded well.

Delicious, juicy kutya will be ready in a few hours, when all the ingredients are saturated with each other.

Uzvar

Uzvar

Uzvar - dried fruit compote:

• apples
• pears;
• plums and other fruits.

To prepare a delicious compote of dried fruits, it is enough to take a fruit mixture, pour boiling water over it.

Then the compote should be simmered over low heat for about an hour, tightly closed with a lid so that the water does not evaporate. Add sugar or honey to taste, but sometimes fruits are so sweet that any other sweets are superfluous.

The vinaigrette

The vinaigrette

There is no strict recipe for making a fragrant, vitamin salad - vinaigrette.

To prepare it, you must first boil and clean:

• 3 potatoes
• 1 medium sized carrot;
• 1 cup of pre-soaked and boiled beans (it can be replaced with store-bought canned peas);
• 2 beets the size of an apple.

You will also need 2 pickled cucumbers, a glass of sauerkraut, pre-pickled finely chopped onions - 1 piece; 50 - 70 ml of sunflower oil.

The secret to a beautiful and tasty vinaigrette is in the order of cutting and mixing the products.

We start dicing with beets, which we fill with sunflower oil, put in a large bowl and set aside.

In another smaller container, mix chopped potatoes, beans, carrots, cucumbers, finely chopped cabbage and onion squeezed from the marinade. We knead all the ingredients a little, add a little, and only then put everything in a bowl with beets. Now again, knead everything thoroughly and let it brew for at least half an hour.

Herring under a Fur Coat"

Herring under a Fur Coat"

This recipe is many years old, but the unique combination of products leaves the "fur coat" one of the dominant places on Christmas Eve.

Dishes for the Nativity fast should evoke thanksgiving to God with their diversity, beauty, so that joy is complete.

Today we will try to put the herring in a new fur coat.

For this you will need:

• 4 things. boiled carrots;
• 3 onions;
• garlic - 2-3 cloves;
• fillet of one herring;
• 50 ml vegetable oil for frying vegetables;
• salt, pepper to taste.

Cut the herring into cubes, sprinkle a little with lemon juice or vinegar and leave to marinate while the “fur coat” is being prepared.

The onion is cut into small cubes and fried over low heat in vegetable oil, then carrots are added, grated on a coarse grater. Everything is fried, or rather stewed. At the end, add salt, pepper and garlic, grated on a fine grater or squeezed through a press.

Cooled down to 30 - 40 degrees, the mixture is divided into 2 parts. We spread half of the carrots with onions on a flat large plate with a layer up to 1.5 cm, if desired, grease a little with lean mayonnaise, but this is not necessary, the mixture is quite juicy.

Now the herring is laid in an even layer and covered with the remaining carrots.

For decoration you will need chips, mayonnaise and olives (2.3 pcs).

A mesh is drawn with mayonnaise over the entire surface of the “fur coat”, olives cut into slices are inserted into the cells, and chips are placed around the circumference of the plate with petals. Bon appetit, the Christmas sunflower is ready!

More about Orthodox cuisine:

fresh cabbage salad

fresh cabbage salad

Ordinary laymen sometimes think that if the dishes for Christmas are lenten, then they cannot be very tasty.

cabbage salad, as a light snack, ideal for a second course or fish.

Ingredients:

• a small head of cabbage;
• bulb;
• fresh carrots - 1 pc.
• garlic - 2 cloves;
• cranberries - half a glass;
• frozen or dry greens;
• sunflower oil- 2 tbsp. l
• vinegar or lemon juice - 1 tbsp.
• salt, pepper, sugar.

Cut the onion into strips, thin, pour boiling water and add a couple of tablespoons of vinegar.

Cut the cabbage into thin strips, it is better to use a shredder, knead well in a large bowl with your hands with the gradual addition of a pinch of sugar (it will give a special taste).

Grate the carrots on a coarse grater, add to the cabbage. Drain the cooled marinade from the onion and also add to the salad.

Add garlic, salt, pepper, herbs, mix everything thoroughly. Put the cabbage salad in a salad bowl with a slide, and decorate with cranberries, laying it around the circumference and rays from top to bottom.

Borscht red

Borscht red

True Orthodox do not eat anything all day until evening, some do not even drink, so a hot first course would be appropriate at an evening meal.

Lenten borsch is desirable to cook the day before serving it on the table. This is one of the few dishes that taste better the next day.

To prepare borscht in a 3-liter saucepan, you will need:

• half a glass of beans, pre-soaked;
• 3 potatoes;
• bulb;
• carrots - 1 pc.;
• small beets;
• sweet pepper - 1 pc. (may be frozen)
• greens (fresh, dry, frozen)
• tomato paste - 1 tbsp. l. can be replaced with pickled tomatoes, grated into a paste;
• salt, pepper - to taste;
• sugar - ¼ tea. l;
• garlic -1 clove;
• vegetable oil - 50 - 70 ml

Put the beans to boil, after half an hour add the potatoes, cut into cubes and leave to cook until tender.

In parallel with this, we prepare the dressing in a deep frying pan.

All ingredients are more likely to be stewed than fried.

Put all the ingredients in order in the heated oil, allowing the previous layer to stew a little.

We start frying with onion, cut into cubes, then add carrots, beets, grated on a coarse grater. Peppers are cut into cubes or strips. Cover all vegetables and leave to simmer over low heat.

After half an hour, add tomato paste, herbs, chopped garlic to the dressing.

When the beans and potatoes are fully cooked, put the dressing in the pan, add spices, let it boil for 1-2 minutes and turn it off.

Borscht is ready.

Potato baked in a sleeve

Potato baked in a sleeve

Both on Christmas Eve and on the menu for every day at the Advent Post, potatoes baked in the oven or sleeve diversify dinner.

Everyone's familiar potatoes can become a highlight if cooked according to a special recipe.

Peeled potatoes cut into large pieces, cut into 6-8 pieces each, and put in a large bowl.

Salt, pepper to taste, add ½ tsp. hops - suneli and turmeric, squeeze a couple of cloves of garlic and season with vegetable, preferably olive, oil and leave for half an hour to marinate.

Potatoes prepared in this way can be baked on a baking sheet or in a sleeve in the oven.

mushroom gravy

mushroom gravy

Mushrooms are available even in winter, but you can also use dry mushrooms, after soaking and boiling them. For half a kilogram of boiled mushrooms you will need:

• 2 onions, a spoonful of flour:
• vegetable oil;
• water;
• salt, pepper to taste;
• ½ tsp. turmeric, hops - suneli, paprika.

Add chopped mushrooms to the onion, finely chopped, fried until golden brown, let it stew a little for 15-20 minutes, now add flour, gradually pouring it in while stirring the mushroom mixture continuously.

Next, water is poured in, just as slowly, while adjusting the density of the gravy. After boiling the gravy, add spices, salt, pepper to taste, if desired, you can add garlic and simmer for another 10 minutes over low heat.

Fish baked "under sprats"

Fish baked "under sprats"

Recipes of the cuisine of the Christmas post are decorated with fish. To prepare sprats at home you will need:

• 300-400 g of medium-sized fish (capelin, sprat, small herring);
• strong brewed tea;
• 1 tea l or a cube of mushroom seasoning;
• 2 tablespoons vegetable oil.

Fish is laid out in a deep dry frying pan or on a baking sheet, tightly, according to the head-tail principle. It is poured with strong tea leaves, in which the seasoning dissolves, so that the liquid is half a centimeter higher than the fish.

Sunflower oil is added on top and everything is put in the oven for about half an hour, depending on the fire. It is important to keep an eye on the fish at the end of cooking. It will be ready when all the liquid has evaporated, but the fish itself must not be overcooked, otherwise it will be dry.

Lavash rolls with carrots

Lavash carrot rolls

Recipes for the Christmas Lent can be varied with thin pita leaves, which can be prepared at home, but it is easier to buy ready-made.

To prepare carrot rolls, you will need carrots, grated on a fine grater or chopped in a blender and seasoned:

• salt;
• pepper;
• garlic;
• lean mayonnaise

Prepare carrot spread, apply it on lavash leaves, twist them into rolls and leave to soak for 10-20 minutes, then cut into small rolls that are ready for serving.

Vegetable cabbage rolls

Vegetable cabbage rolls

Dishes for the Christmas post will be decorated with cabbage rolls.

It takes a little longer to cook this dish than regular cabbage rolls.

Dip the cabbage leaves in boiling water for a few minutes so that they become elastic, then after cooling, the seal is cut off from each leaf.

3 potatoes peeled, grated on a coarse grater, pour water.

Boil 1 glass of oatmeal (flakes can be used) and rice;

Fry 2 onions until golden brown.

Stew 2 carrots in vegetable oil with the addition of 2 cloves of garlic.

In a deep frying pan, prepare the gravy. To do this, pour into the pan 2 tbsp. l. vegetable oil, slowly pour in 2 tbsp. flour, 2 tbsp. tomato paste, stirring constantly, pour 1 liter of water, salt. If you want to add turmeric, it will give the dish a beautiful shade.

To prepare minced meat, carefully remove the potatoes with a slotted spoon, transfer it to a bowl. We slowly drain the water from under the potatoes, trying to leave the starch, which we also add to the bowl. Now mix all the ingredients:

• oatmeal;
• potato;
• carrot.

Mince must be salted and peppered.

Stuffed cabbage rolls are formed from the prepared leaves, put in a goose or on an open baking sheet and poured all over with gravy.

Vegetable cabbage rolls are cooked in the oven for 40 - 60 minutes.

compote jelly

Jellied

End every meal with a light dessert. Store-bought bags can be used to make fruit jelly, but it's not difficult to make it from homemade compotes.

To prepare a two-color fruit jelly, you need to take juices or compotes of several colors. Add gelatin or agar-agar, which is obtained from algae, to them. First, one layer is allowed to harden, then a mixture of a different color is poured in.

Fruit jelly can be prepared the day before Holy Evening.

Christmas Eve begins with a prayer after the rising of the morning star.

At first, everyone tries kutya, and then proceed to the rest of the dishes.

According to an ancient custom, children take dinner to grandparents if they are not at the festive table.

Advice! Dinner on Christmas Eve takes place in the joyful anticipation of Christmas. Quiet conversations are held around the table about the birth of Jesus and the events leading up to this holiday.

Watch the video recipes for lenten dishes

Before Christmas, the strictest multi-day fast is observed. With the help of the food calendar, you will be able to correctly plan the menu and find out what dishes it is possible to diversify the menu. You will learn a list of dishes for the whole family for every day from this article.

The Christmas, or Filippovsky, fast is one of the strictest fasts. During these 40 days, believers should remember that the main objective- spiritual cleansing and enlightenment. During this period, one should refrain from fun, married life and vain affairs. Ask for forgiveness from all those whom you inadvertently upset, and forgive the insults yourself. Do not forget about everyday prayers - they will help you cleanse your soul of sins and embark on the righteous path.

Meals by day of the week

Remember that this post is strictly prohibited meat products, milk and its derivatives, as well as eggs. On days of dry eating, on Wednesdays and Fridays, food should be eaten without adding oil. Fishing is allowed on Saturday, Sunday and Great church holidays. On the final day of fasting, January 6, they refrain from eating until the first star appears in the sky.

Everyone chooses an acceptable diet for himself. Remember that children, pregnant women, the elderly and people with serious illnesses can make indulgences during fasting so as not to damage their health.

Power Menu

November 28. The strict post begins. On Wednesday we eat only vegetable products without oil. You can also eat various vegetables, bread products, honey, nuts, fresh and dried fruits.

29th of November. The main dish is fish. Seafood and any fish dishes are acceptable. Boiled fish, sauerkraut, rice porrige. In addition, you can drink coffee, cocoa. In between meals, you can gnaw nuts, eat fruits, especially apples.

November 30th. Only unboiled lean food is used: lean buns, raw vegetables, nuts, honey, dried fruits and berries.

1 and 2 December. Fish is served as the main dish. It is not forbidden to eat a variety of fish products.

December 3rd. Time for hot dishes not flavored with oil: cereals, stewed vegetables, light diet soups, dishes with mushrooms. A good solution would be oatmeal on the water. Porridge can be supplemented with chopped apples, walnuts and poppy seeds. As a dessert oatmeal cookies, Tea with lemon.

December 4th. noted Orthodox holiday Entry into the Church of the Most Holy Theotokos. On this day, it is allowed to treat yourself to fish and seafood products. Be sure to prepare dried fruit compote and lean pilaf with mushrooms. Useful croutons cooked at home. As a sweet - drying and jam.

Carp: clean the fish from scales and entrails, rinse. Wipe the whole carcass with a mixture of peppers, spices and lemon juice. Make several shallow transverse cuts and insert slices of tomato and pepper into them. Mix lightly fried onions with undercooked buckwheat. Lay the resulting mixture in the fish and sew with tight threads. In the oven at 150C for about 45 minutes.

5th of December. Xerophagy. Only food is allowed plant origin without oil, as well as water, raw fruits and vegetables, honey, dried fruits, nuts, herbal teas and fees.

December 6. You can serve a variety of fish dishes and seafood to the table. Prepare pea soup: it is advisable to throw all the ingredients into fresh. You can add apple compote to the table.

December 7th. On this day, only uncooked food is consumed. As the main course - vinaigrette and herbal drinks.

December 10th. Hot dishes without oil: soups, cereals, boiled vegetables, fruits, mushrooms. You can serve a light vegetable soup, stewed cabbage with mushrooms to the table. As a dessert, a lean bun and berry compote.

Buckwheat cutlets: boil the grits until tender, mix it with finely chopped onion and garlic, add pepper and salt to taste. Turn the resulting mass through a meat grinder or use a blender. Form cutlets, bake in the oven for 15-20 minutes at a temperature of 170-180C on parchment paper.

December 11th. A day when it is not forbidden to get enough of fish dishes. Steamed fish cutlets and boiled potatoes will be a great solution for Tuesday.

12 December. Xerophagy. Not allowed to eat herbal products: fruits, vegetables, and dried fruits.

December 13th. Treat yourself to seafood, fish. Be sure to include new fish dishes in your diet. This is necessary in order for the body to have useful material and vitamins.

Cutlets from lean fish : Turn 1 kilo of fish fillet in a meat grinder with onions and a slice of black bread. Add salt, pepper, a little flour to the minced meat. If minced meat seems too dry, add warm water. Form cutlets. Fry for 5 minutes on each side. Then lay the cutlets in a mold, pour boiled salted water. Bake for 20 minutes at 180 degrees. Rice can be used as a side dish.

15, 16 December. You can treat yourself to any fish dishes. Prepare a barbecue of vegetables and fish. As a drink, make tea with a slice of lemon.

December 17th. The weekend is over, which means that the oil becomes forbidden again. Allowed cereals, soups, boiled and stewed vegetables.

December 18th. You can add fish products to your diet. It is also possible to use oil. You can cook boiled potatoes, beans, pasta for yourself. As a snack, you can get winter preparations from mushrooms, tomatoes, peppers and cucumbers.

December 19th in Orthodox calendar listed as Memorial Day of Saint Nicholas the Wonderworker. Fish is allowed, wine and oil are prohibited.

December 20. You can taste vegetable and boiled food, as well as oil. Diversify your diet with lean pancakes, apple or berry compote, porridge with butter or mushroom pilaf.

Draniki: grate 10 potatoes on a fine grater, add 2 tablespoons of flour, salt and pepper to taste. Heat vegetable oil in a frying pan and fry the resulting cutlets on both sides until cooked.

21 December. On Friday, foods that have undergone heat treatment are prohibited. You can eat bread products, dried fruits, unboiled vegetables, nuts. It is advisable to drink more water, as well as tea with honey and lemon.

December 22, 23. It is allowed to cook fish with the addition of vegetable or olive oil. For lunch, you can make wheat soup with fish meatballs. As an appetizer - a light salad of cabbage, onions, carrots and tomatoes, seasoned with lemon juice. Instead of water, it is better to drink berry jelly.

24, 25 December. At the beginning of a new week, hot food without oil is allowed. Cereals, soups, stewed vegetables - all this contains a lot of vitamins that the body needs in winter.

December 26th. Strict day of dry eating. Used for food raw food: bread, water, fruits, vegetables, nuts and honey.

27th of December. Hot food day. It is not forbidden to eat boiled food with the addition of oil. Cereals: buckwheat, semolina, millet, millet, lentils, peas. Stewed vegetables, soups, mushrooms are not forbidden.

December 29, 30. As a main dish, you can cook fish. Prepare dumplings with potatoes and fried onions and carrots, and for a snack - a lean beet and garlic salad dressed with olive oil.

January 2. Strict day. In the diet, include only writing that has not undergone heat treatment.

Salad: Grate 2 raw carrots and an apple on a coarse grater, season with lemon juice (1 teaspoon), sugar (1 tablespoon), vegetable oil. Decorate with parsley.

4 January. Xerophagy. Allowed the use of raw, dried and baked vegetables, mushrooms, fruits, bread.

5 January. Day before Christmas Eve. Hot food with butter is allowed. You can pamper yourself and loved ones boiled rice with dried fruits, nuts and honey.

January 6. Christmas Eve. As on January 5, hot dishes with butter are allowed. Pancakes, toast with jam and lean biscuit - perfect solution to the holiday table.

January 7. Christmas On this day, the fast ends, you can eat everything. But remember that the body for a long time weaned from certain products, so include new dishes gradually, do not pass.

What is the date of Advent in 2018-2019? This question is being asked by many by the end of the year. On November 28, the Advent Fast begins, which will last until January 7, 2019. However, many are frightened by the very word "fast", or rather, the set of rules and restrictions imposed on a person at this time. This is especially true for prohibitions related to food.

However, if you look, then the Lenten table can be quite rich, beautiful and varied. And what is very important in winter time, nutritious.

During the Advent fast it is strictly forbidden to eat everything that is meat (i.e. animal origin): meat, butter, milk, eggs, cheese.

What can you eat in a post? You can eat fish, so people call the New Year's Christmas fast "fish". However, it will be correct to eat fish only in strictly certain days: on Saturdays and Sundays, as well as on the days of the celebration of Saints Nicholas the Wonderworker, Andrew the First-Called, the Apostle Matthew and other patronal holidays, if they fall on Tuesday or Thursday. The exception is the last week before Christmas, on these days no indulgences are allowed.

And if the holidays fall on Wednesday or Friday, then these days it is allowed to drink wine. In addition, depending on the day of the week, you can eat food with or without vegetable oil: on Monday, Wednesday and Friday, “dry food” is supposed, and on Tuesday, Thursday, Saturday and Sunday, food can be seasoned with vegetable oil.

On any day you can eat fruits, vegetables, mushrooms, cereals.

Advent Post 2018-2019: food calendar by day of the week, sample menu for every day

28.11. Monday (hot without oil)
Breakfast: oatmeal on the water with honey;
Lunch: stew with rice;
Dinner: pumpkin soup with coconut milk.

29.11. Tuesday (hot with butter, fish)
Breakfast: Vedic rice with fruits;
Lunch: boutiques with chickpea paste;
Dinner: buckwheat with fried carrots.

30.11. Wednesday (dry eating)
Breakfast: dates, nuts;
Lunch: vegetable salad;
Dinner: carrot-coconut soup.

1.12. Thursday (hot with butter, fish)
Breakfast: oatmeal with butter and honey;
Lunch: mashed potatoes and carrots;
Dinner: steamed vegetable salad

2.12. Friday (dry eating)
Breakfast: dried fruits, nuts;
Lunch: fruit salad (apples, pears);
Dinner: cauliflower salad.

3.12. Saturday (hot with butter, fish)
Breakfast: oatmeal with raisins;
Lunch: Cabbage fritters;
Dinner: Vinaigrette.

4.12. Sunday (hot with butter, fish)
Breakfast: lazy oatmeal with nuts;
Lunch: belyashi with potatoes and cabbage
Dinner: Pea soup.

Lenten Recipes

Millet porridge with prunes

• Millet - 1 tbsp.
• Prunes ½ tbsp.
• Water - 2 ½ tbsp.

How to cook millet porridge with prunes:

Pshenka pour two glasses of cold water. Put on fire. Once boiling, reduce heat and simmer until water has evaporated. Rinse prunes, pour ½ cup of water, cook until softened. Drain the broth, mix prunes with millet. If the porridge seems too dry, you can add a little broth and mix.

Hercules porridge with walnuts

• Oatmeal - 1 ½ tbsp.
• Walnuts - 1/3 tbsp.
• Water ½ l
• Salt to taste

Hercules porridge recipe with walnuts:

Sort out oatmeal, if necessary. Boil water, pour hercules into it. Add salt, peeled walnuts. Cook over low heat, stirring constantly.

vegetable soup

• Cabbage - 500 g
• Leek - 1 pc.
• Water - 1 ½ l
• Onion - 1 pc.
• Carrot - 1 pc.
• Fresh tomatoes - 2 pcs.
• Celery stalks - 1 head
• Greens, garlic - to taste

Lean vegetable soup recipe:

Chop cabbage, tomatoes, celery, pepper cut into small cubes. To boil water. Put cabbage and greens (preferably basil) in boiling water.

Wait until it boils again and add pepper, celery and tomatoes. Finely chop the leek, add to the boiling soup. Turn down the fire.

Fry onion and finely grated carrots in vegetable oil, put in soup. Boil soup until done. Squeeze the garlic and herbs into the soup, leave to stand under the lid for a few minutes. Pour into bowls.

lean milk

• Nuts (any, but walnuts or almonds are better) - 200 g
• Boiled water - 3 cups
• Sugar to taste

How to make lean milk from nuts:

Grind nuts, gradually adding water. Then strain the mixture through cheesecloth and squeeze dry. Add sugar to taste.

Jellied fish

• Fresh fish - 2 kg
• Water - 2 l
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Black peppercorns
• Seasonings, herbs to taste

Lenten fish recipe:

Clean the fish, cut off the tail, head and fins. Carcasses cut into pieces. Put the heads and tails in a saucepan, add a couple of black peppercorns, bay leaf, coarsely chopped carrots, onion heads. Pour water, salt, put to boil for 30 minutes, removing the foam. Then remove the heads and tails from the broth and lower the pieces of fish into it. Simmer over low heat until tender (about 15 minutes). Remove the fish with a slotted spoon, put in a mold. Between the pieces of fish put pieces of boiled carrots, slices of lemon. Strain the broth and pour over the fish. Let cool and put in the refrigerator. Serve with horseradish.

Bean soup

Lean bean soup is a tasty and satisfying first hot dish.

• White beans - 200 g
• Leek - 1 pc.
• Celery stalks -2 pcs.
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Olive oil - 4 tbsp.
• Garlic - 1 clove
• Bay leaf - 2-3 pcs.
• Parsley - 1 bunch

How to cook lean soup with white beans:

Soak beans in cold water for 3-4 hours. Rinse, refill with cold water in a ratio of 1:2. Put on fire. When it boils, remove from heat, drain the water.

Put bay leaf, whole 1 onion, 1 carrot, 1 stalk of celery. Boil for about an hour. Then take out the vegetables. Finely chop the remaining onion, fry olive oil, add grated carrots, herbs, celery. Fry for 2-3 minutes.

Put the roast in a saucepan. Add beans, pour in vegetable broth, leek, cut into rings. Cook until done. Remove from heat, decorate in plates with chopped herbs.

Sprat rolls with mushrooms

Delicious and unusual lean fish rolls with mushrooms will be loved by your whole family, even those who do not fast.

• Sprat - 1 kg
• Pickled mushrooms - ½ l

Recipe for fish rolls with mushrooms:

Salt the sprat, remove the bones, rinse. Roll up and secure with a match and clove buds. Put in an enamel pan, pour marinade from mushrooms. Let soak for 1-2 days. Put on a dish, put the mushrooms next. Serve on the table, garnished with greens.

mushroom caviar

Well, what a post without vegetables, or rather without vegetable mushroom caviar. Delicious mushroom caviar can be eaten as an addition to cereals or pasta, or you can simply spread it on bread and make a sandwich.

• Mushrooms - 400 g fresh or 200 g salted or 50 g dried
• Onion - 1 pc.
• Vegetable oil - 1 tbsp.
• Vinegar (or lemon juice), salt - to taste
• green onion

How to cook mushroom caviar:

Finely chop the mushrooms (if the mushrooms are fresh, pre-boil in salt water, and soak and boil the dried ones). Chop the onion, lightly fry until golden brown, mix with mushrooms. Season with vinegar, sprinkle with finely chopped green onions.

Lenten cookies

Lenten table can be diversified with delicious cookies, an excellent addition to tea.

• Flour - 3 cups
• Starch - 1 cup
• Vegetable oil - 150 ml
• Salt on the tip of a knife
• Baking powder (or slaked soda) - 1 tsp
• Sugar - 1 tbsp.
• Water - 150 ml
• Vanillin or vanilla sugar - to taste
• For decoration: raisins, candied fruits or marmalade

Lenten Cookie Recipe:

Rinse raisins, pour boiling water. When it cools down, drain the water. Mix baking powder with flour and starch. Pour flour into a bowl, pour in vegetable oil, mix.

Dilute salt, sugar and vanillin in water, add to flour. Mix well. Roll out the dough into a layer, 0.5-1 cm thick and cut into medium-sized strips.

Cut the strips, decorate with raisins. Place on a baking sheet (do not grease). Bake in the oven at a temperature of 180-200º for 15 minutes.

Spicy caviar

For those who love spicy, spicy caviar with garlic and walnuts will make your Lenten table bright and unusual.

• Garlic - 1 head
• Peeled walnuts - 1/3 tbsp.
• Wheat bread - 1 slice
• Vegetable oil 3-4 tbsp.
• Lemon juice - 1 tbsp.

Recipe for lean caviar with walnuts:

Crush the garlic, add nuts and crush again. Soak wheat bread in a little water for a couple of minutes. Then squeeze and mix with nuts and garlic.

Beat with a wooden spoon, gradually adding oil, until you get a thick puree without lumps. Pour in lemon juice, mix thoroughly. Put in a caviar bowl or plate, level, decorate with herbs.

beetroot salad

Delicious and healthy salad from beets with pickles will become a frequent guest on your table in the Christmas post 2016.

• Beets -2 pcs.
• Salted cucumbers - 2 pcs.
• Onion - 1 pc.
• Salt, sugar, a pinch of cumin
• Vegetable oil - 2 tbsp.

Easy Beetroot Salad Recipe:

Bake the beets in the oven in the skin. When baked and cooled, peel, grate on a coarse grater. Cucumbers cut into cubes. Peel the onion, cut into rings. Mix vegetables, salt, season with cumin, pour over lemon juice. Garnish with onion rings.

Interesting facts and useful information about Advent

• Armenian apostolic church did not obey the rules of the council of 1166 and still keeps the Christmas fast for 7 days.
• It is known that the holy apostle Philip could not enter paradise for 40 whole days, because he asked for punishment for his tormentors.
• Catholic Church The period of Advent is called Advent. This is the period when people prepare for the important feast of the Nativity of Christ.
• Jesus fasted in the desert for 40 days after his baptism, which is why the Advent fast lasts 40 days.
• The Advent fast is the last multi-day fast of the year.
• After fasting, they break the fast gradually, otherwise you can harm the body, cause stress to it. It is believed that a few more weeks after the end of the fast, you need to adhere to special regime nutrition, do not overeat, do not pounce on fatty meat, but choose dietary types, use only a large number of alcohol, preferably red wine. It is advisable not to eat anything spicy and fried. Give preference to steamed dishes.
• It is known that in the 17th century the monks wanted to drink beer even during Lent and sent a messenger with a cask to the Pope. While the messenger brought it, the beer turned sour and the Pope allowed it to be drunk even in Lent, calling the drink terrible.
• In some families, it is customary for children to start fasting at about the age of 7. They accept the rules of their parents and observe the fast. Although for children there may be concessions.
• In fasting, first of all, it is customary to think about the soul, and not about the state of the body. Therefore, during the Christmas fast, they refuse to do sports and watch sports TV shows.
• There are two main holidays for the Orthodox Church during the Nativity Fast. The Entrance to the Church of the Most Holy Theotokos falls on December 4 and the feast day of St. Nicholas - December 19.
• The Christmas fast has another name - cereal, because porridge becomes the most important dish on the Lenten table.

Christmas post is special time for believers. These days they do not baptize children, do not marry and do not get married, do not go to various fun events. These days they try to think about their behavior, about their lives and actions, strengthen their faith and pray.

Fasting is a time of spiritual cleansing, so if you are constantly thinking about food, then you should not even start fasting.

Before fasting, they visit a priest, talk about their thoughts and feelings, and ask permission to fast. For people who are fasting for the first time, it is better to start limiting yourself in food in advance.

Although for many it is more useful to immediately keep a strict fast so that the body gets used to it. Think positive, focus on the spiritual and get ready for Christmas!

Video: Christmas Post Menu

Irina Kolesova, especially for

During this period, you can’t eat certain foods, because many are interested in the question of how to organize the menu so that it not only complies with the entire fasting rule, but is also complete for the body.

Here it is worth noting right away that even deeply religious people do not need to strictly observe fasting if they have health problems. The same applies to pregnant women and children.

• Lean pickle
• Main dishes

What not to eat during the Advent

Strict fasting lasts from November 28 to January 6. And in order to draw up a detailed menu for these long 40 days, you should consider in more detail the question of what you can eat and what you can’t.

Products that can be used in great post, is sufficient to support normal condition organism, lead a habitual way of life and even improve health. Indeed, it is on these days that fatty, high-calorie foods, which are the most harmful to our bodies, should not be eaten.

Meat;
eggs;
dairy.

The latter include not only milk, kefir or sour cream, but also butter. That is why all dishes during fasting are prepared exclusively in vegetable oil.

It is also worth saying that the forty-day Advent fast, although considered strict, is actually quite sparing, and this fact is connected precisely with its period. After all, it begins in late autumn, when crops of vegetables and cereals were harvested from the fields, a large amount of all kinds of conservation is in the cellars, and the time for fishing is in full swing.

But, what can be eaten on Christmas Lent? The list of these products significantly exceeds the number of those components that cannot be eaten at this time.

Fish (except Wednesday and Friday)
cereals;
mushrooms;
legumes;
all types of plant foods (vegetables and fruits);
pickles;
sugar, salt, all kinds of seasonings.

If you wish to adhere to the basic rules of fasting, then there are some restrictions regarding Friday and Wednesday. These are dry days. That is, they exclude the intake of oil and wine. In addition, you need to eat foods that are not subject to heat treatment.

This does not mean that you need to eat only raw vegetables and fruits, any pickles will go into food. And, of course, on Wednesdays and Fridays, the reception of lean bread is not excluded. It can be white, gray or black.

Detailed menu for the week in Advent

As noted earlier, the list of foods that can be consumed during the fasting period is quite extensive. These are mainly plant products and cereals. Garlic, cloves, red and black pepper can be used as seasonings.

But it is worth remembering that fasting, first of all, is aimed at cleansing and restoring the state of the soul and inner balance, which is achieved precisely by abstinence and restriction. Therefore, it is better to at least partially refuse to buy all kinds of exotic fruits and eat them daily.

Products should be as simple as possible, preferably those that grow in our fields and gardens, because for a long time in the Christmas post, the menu was based on fruits and vegetables that could be prepared for the winter on their own and due to them - eat fully throughout the cold season of the year.

So, the basis of the menu for the week can be the following dishes:

1. Monday: hot vegetable-based food without oil.

2. Tuesday, Thursday, Saturday and Sunday - hot dishes in which you can add oil, you can eat fish.

3. Wednesday and Friday - dry eating.

The second week of the fast is the same as the first.
The only addition is the holiday on December 4: on this day the Entry into the Temple of the Most Holy Theotokos is celebrated, on the occasion of which you can afford some red wine. On January 1, on the occasion of the secular New Year's holiday, you can also drink some wine.

1. Monday, Wednesday and Friday - dry eating.
2. Tuesday and Thursday - hot food without oil.
3. For the weekend, you can cook vegetable products with butter.

As for Christmas Eve, that is, the day before Christmas, fasting should be especially strict on this day.

These rules are for those who do not want to make any mistakes during fasting. If it seems to you that you cannot cook a full-fledged meal without oil, then you are mistaken. Indeed, on the basis of simple and uncomplicated products, you can make such even simple, but tasty and healthy soups and second courses, which, even after the end of the fast, can compete with high-calorie, meat dishes.

What dishes to cook on Christmas Day

There are many different lenten dishes that are quick and easy to prepare. If you are used to using a slow cooker to simplify the process, then there are no restrictions in this regard. The main thing is to adhere to the basic rules for the use of products on fasting days.

Lean pickle

Ingredients:

Pearl barley - 1 glass;
pickled cucumbers - 3 pcs.;
4 medium potatoes;
1 onion;
1 large carrot;
salt pepper;
fresh herbs.

If desired, you can put a couple of tablespoons of tomato paste in the soup.

Cooking:

1. Boil barley for half an hour in 2.5 liters of salted water.

2. Put the pan on a small fire. Since we will have a dish without oil, we do not use it. There is a little secret here: if you need to cook a very lean dish, just take a pan with a non-stick coating and fry the vegetables for sauteing in medium mode, constantly stirring them.

It is necessary that they give aroma and acquire a faint golden hue. This is quite enough to make the soup or the second dish fragrant and tasty.

3. Thus, fry the onion and carrot cut into small cubes.

4. We also clean the potatoes and cut them into cubes. We shift everything into the barley broth. We cook for half an hour. Add spices to taste.

The rule with passivation without oil applies to any fast food. These days we are preparing borscht, soups, cabbage soup, cabbage soup and any other first courses that we are used to in a normal period.

Main dishes

The main second dish in fasting is porridge. Instead of butter, it can be seasoned with vegetable oil. For more flavor, you can add a little fried mushrooms to the porridge, which is not prohibited at all. You can also cook main dishes from them.

Mushrooms and fish are foods that can be considered real delicacies in fasting. They can be cooked in completely different ways. Oil frying is far from the only way creating culinary masterpieces, although for a post this expression, in principle, can be considered superfluous.

For the heat treatment of products, we use a double boiler, a slow cooker, it can be very tasty just boiled fish, the broth from which can be used to prepare the first course.