What is a typikon in Orthodoxy. Should the Typicon be an icon for the laity? The order of the meal outside of long fasts

From vegetables, you can cook a lot of interesting, tasty and healthy dishes. Among such dishes, a special place was occupied by the so-called cold appetizers from vegetables. They are good because they do not contain meat and they are used as an addition to some main course, for example, the second one. Below are recipes for making cold appetizers from vegetables such as: tomatoes, potatoes, cucumbers, carrots, eggplants, beets, beans, cabbage, onions and radishes. See what a variety! Therefore, you are sure to find a suitable recipe for yourself.

• Tomatoes - 4 pcs.,


• Potatoes - 1-2 pcs.,


• Carrot - 1 pc.,


• Fresh cucumbers - 2 pcs.,


• Sour cream or mayonnaise


• Salt, pepper, herbs,


• Green pea.

In mature, not very large tomatoes, cut off the upper part (from the side of the stalk), squeeze the juice a little and make a recess for the filling. Boiled potatoes and carrots, cut fresh cucumbers into cubes, pour over sour cream or mayonnaise, mix and put in prepared tomatoes. Sprinkle finely chopped herbs and green peas on top.

• Tomatoes - 4 pcs.,


• potatoes - 1-2 pcs.,


• boiled meat - 100g,


• eggs - 1 pc.,


• sour cream and mayonnaise


• salt, pepper, herbs.

In tomatoes, cut off the upper part (from the side of the stalk), squeeze the juice a little and make a recess for the filling. Boiled potatoes and cucumbers cut into cubes, add finely chopped boiled meat. Season the filling prepared in this way with sour cream or mayonnaise and lay out the tomatoes. Top with finely chopped herbs, green peas or slices of hard-boiled eggs.

Eggplant caviar

• Eggplant - 5 - 6 pcs.,


• Onion - 1 - 2 pcs.,


• Garlic - 2-3 cloves,


• Vinegar 3% - 1 tbsp. a spoon,


• Tomato paste - 2 tbsp. spoons,


• Vegetable oil - 5 tbsp. spoons


• Salt pepper.

Bake eggplant in the oven; then, peeling the skin, chop finely. Lightly fry chopped onion in vegetable oil, add tomato paste. Mix all this and simmer, stirring, over low heat until excess moisture is removed. Season the caviar with chopped garlic, salt, pepper, vinegar. Refrigerate before serving.

Eggplant stewed with tomatoes

• Eggplant - 4-5 pieces,


• Tomatoes - 2-3 pieces,


• Onion - 2 pcs,


• Garlic - 3 cloves,


• Vegetable oil - 5-6 tbsp. spoons


• Tomato juice - 100 g.,


• Salt, herbs.

Peel eggplant, cut into cubes. Tomatoes are also peeled and cut into slices. Fry eggplants in oil until a crust appears, add tomatoes, tomato juice and separately sauteed onions. Simmer the mixture until tender, then cool and add chopped garlic and salt. Sprinkle with finely chopped parsley before serving.

Beet caviar

• Beets - 4-5 pcs.,


• Vegetable oil - 2 tbsp. spoons,


• Sugar - 0.5 tbsp. spoons,


• Lemon - 1 pc.

Peel the boiled beets and grate on a fine grater, add vegetable oil and sugar. Peel the rind from the lemon and chop. Add the juice squeezed from the lemon and chopped zest to the grated beets. Put the resulting mass on low heat and simmer, stirring, for 5-10 minutes. Refrigerate before serving.

Bean pate

• Beans - 100 g.,


• Onion - 1 pc,


• Vegetable oil - 1-2 tbsp. spoons,


• Salt, vinegar, pepper,


• Greens.

Boil the beans, mash until smooth, add the sautéed onions, salt, pepper, vinegar. Put the resulting mixture into a salad bowl and cool. Garnish with herbs before serving.

Pepper House

• Sweet pepper - 5 pcs,


• Carrots - 3-4 pieces,


• Carrots - 3-4 pieces,


• Onion - 1-2 pieces,


• Meat - 100 gr.,


• Eggs - 1 pc,


• Fresh cucumbers - 2 pcs,


• Tomatoes - 5-6 pieces,


• Garlic - 2-3 cloves,


• Sunflower oil - 5-6 tbsp. spoons


• Salt, pepper, bay leaf, herbs.

Cook the pepper in boiling water for 3-5 minutes, cut off the tops and remove the seeds. Fill the pepper with a mixture of sautéed carrots and onions, add bay leaves, hot peppers and chopped herbs. Fold the peppers stuffed in this way in a deep bowl, pour oil, put chopped tomatoes, bay leaf on top and simmer over medium heat until excess moisture is removed. Remove from heat, sprinkle with chopped garlic, herbs and cool.

Cucumbers stuffed with ham

• Cucumbers - 4-5 pieces,


• Ham - 200g.,


• Eggs - 2 pcs,


• Radishes - 8-10 pieces,


• Sour cream - 100g., salt, herbs.

Cut even medium-sized cucumbers into halves lengthwise, cut out the core with grains and fill with minced meat from finely chopped hard-boiled eggs, grated radish and chopped greens, seasoned with sour cream. Cut the ham into thin slices, put on top of the stuffed cucumbers. Decorate with greenery.

Eggplant under the "fur coat"

• Eggplant - 1kg,


• Tomatoes - 5-6 pieces,


• Onion - 1 pc,


• Mayonnaise - 5-6 tbsp. spoons


• Salt, herbs.

Peel the eggplant, cut into pieces and dip in boiling salted water for 8-10 minutes. Put the pieces on a baking sheet in an even layer, put the onion in layers on top, then the tomatoes. Salt and grease with mayonnaise on top. Put the baking sheet in a heated oven for 1 hour, then cool. Serve the dish cold, garnished with chopped herbs.

Provencal cabbage.

• Cabbage - 1kg,


• Carrots - 2 pcs,


• Garlic - 2-3 cloves,


• Sunflower oil - 5-6 tbsp. spoons


• Vinegar - 100 g.,


• Bay leaf, mint, cinnamon,


• Peppercorns.

Chop the cabbage and carrots, chop the garlic and place tightly in an enameled or glass bowl. Pour the prepared solution: for 1 liter of water - 5-6 tbsp. spoons of sunflower oil, 100g. 3% vinegar. Keep the cabbage at room temperature for a day, then a day in the cold - and you can serve it.

Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
6th section page

Cold meals and snacks
SNACKS FROM VEGETABLES AND MUSHROOMS

Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian holiday table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give dishes a special piquancy and spiciness.
When choosing the assortment and quantity of snacks for the festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depend on the design. The first impression created by the type of appetizers often determines the assessment of the entire celebration.
For serving appetizers, mainly porcelain and faience dishes are used - salad bowls and vases (for salads), trays and herring bowls, plates (snack bars, small dining rooms), caviar bowls, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12°C.

NOTE:
* - according to the recipes marked with an asterisk, you can cook on fasting days.

Ingredients:
1 head of cabbage, 5-6 pcs. carrots, 5-6 cloves of garlic, salt.

Dip the head of cabbage in boiling salted water for 5 minutes, put it in a colander, let the water drain and sort it into leaves.
Grate carrots on a coarse grater, mix with finely chopped garlic and wrap in cabbage leaves in the form of rolls.
Put them in a saucepan, pour boiling brine (1 tablespoon of salt per 1 liter of water) so that it only covers them.
Optionally, you can add citric acid, sugar or honey.
After 2 days, the snack is ready.
Serve with sour cream, mayonnaise or butter and garnish with parsley.

Ingredients:
300 g white cabbage, 1 potato tuber, 1 small fresh cucumber, 60 g ham, 2 eggs, 1/2 cup sour cream, salt, herbs.

Boil potatoes and eggs.
To prepare the filling, cut potatoes, cucumber, ham, eggs into thin slices or cubes, salt and season with sour cream.
Boil the cabbage in salted water, then roll the cabbage leaves into tubes and fill them with stuffing.
Put the tubes in a salad bowl or on a plate and decorate with herbs.

Ingredients:
200 g cabbage, 100 g green peas, 1 onion, 1 boiled egg, 1/2 cup mayonnaise, vinegar, pepper, salt, dill or parsley.

Chop the cabbage into strips, add salt, vinegar and heat, stirring, until it settles to the bottom, then drain the resulting juice. Cut the onion into rings, scald with boiling water and pour over with cold water.
Mix cabbage and onion, add green peas, salt, pepper and pour mayonnaise.
Decorate with greens and egg slices.

Ingredients:
200 g white cabbage, 150 g cranberries, 3 tbsp. spoons of sour cream, salt.

Chop cabbage, mix with cranberries, lightly salt and season with sour cream.

Ingredients:
300 g cabbage, 100 g cranberries, 2 carrots, 75 g green onions, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. spoons of sugar, 1 teaspoon of 9% vinegar, salt, parsley.

Chop cabbage, salt, add vinegar and heat over low heat while stirring until soft. When the cabbage settles, remove from heat, put in a colander and let the juice drain.
Mix cooled cabbage with cranberries, chopped green onions, grated or chopped carrots, sugar and vegetable oil.

Ingredients:
200 g cabbage, 100 g nuts, 1 large apple, 1/2 tbsp. spoons of lemon juice, 3 tbsp. spoons of mayonnaise, 1/2 cup sour milk (kefir), pepper, salt.

Peel the apple from the skin and core, grate on a coarse grater, sprinkle with lemon juice.
Chop fresh cabbage, dip in a colander in boiling water, pour cold boiled water over and let drain.
Mix chopped nuts with cabbage and apple.
Season with mayonnaise, kefir, ground pepper and salt sauce.
Put the salad in a cold place for 1/2 hour, mix before serving.

Ingredients:
300 g cabbage, 1 small apple, 2 plums, 2 tbsp. spoons of raisins, 1/2 carrots, green onions, 2-3 tbsp. spoons of mayonnaise, 2-3 tbsp. spoons of kefir, salt, sugar.

Cut the cabbage into strips, mix with salt and sugar, grind with your hands until the juice appears and squeeze the juice.
Add grated carrots and an apple, scalded raisins, chopped plums, a little chopped green onion, season with mayonnaise and kefir and mix.

Ingredients:
500 g white or red cabbage, 2 oranges, 1 lemon, 1-2 apples, 1/2 cup mayonnaise, salt.

Chop white or red cabbage into strips and rub lightly with salt. Cut oranges and lemon into small cubes, apples into strips.
Put layers of cabbage, apples, oranges with lemon, pour mayonnaise or whipped cream.

Ingredients:
300 g white cabbage, 150 g pitted cherries, 1 small cucumber, 1 carrot, 1/2 cup mayonnaise, salt.

Chop the cabbage and grind with salt until juice appears, mix with chopped fresh cucumber, cherries and chopped carrots on a coarse grater.
Salt, season with mayonnaise.
Place in a salad bowl and garnish with cherries.

Ingredients:
1 small head of red and white cabbage, 2 tbsp. spoons of rice, 0.5 cups of raisins, salt, pepper, 0.5 cups of salad dressing.

Chop the cabbage, salt, grind with your hands and leave for 15 minutes. Boil the rice and cool, soak the raisins in water for 1 hour and dry.
Combine everything, salt, pepper and pour dressing.

Ingredients:
500 g cabbage, 1/2 cup cherry juice, 1 apple, 2 tbsp. tablespoons of vinegar, 3 tbsp. tablespoons of vegetable oil, 1 onion, salt, sugar.

Finely chop the cabbage, pour over the cherry juice and let it soak.
Mix finely chopped onion with vegetable oil, vinegar, season with salt, sugar, put in cabbage with cherry juice and mix again.
Sprinkle with grated apple and garnish with canned cherries.

Ingredients:
150 g cauliflower, 2 tomatoes, 2 cucumbers, 1 small apple, 75 g grapes, 3/4 cup sour cream sauce, herbs, salt.

Cut fresh tomatoes, cucumbers and apple into thin slices. Mix everything, add cauliflower boiled in salted water, grapes (ripe gooseberries).
Top with sour cream sauce.
Instead of sauce, you can use salad dressing mixed with mayonnaise.
Garnish with grapes and herbs.

Ingredients:
300 g of cauliflower, 100 g of cheese, 0.5 cups of peeled walnuts, 2 cloves of garlic, mayonnaise, salt, dill.

Disassemble the cabbage into inflorescences and boil in salted water.
Grate the garlic and cheese, finely chop the dill, finely chop the nuts and lightly fry.
Combine all components, mix and season with mayonnaise.

Ingredients:
250 g cabbage, 1 large orange, 1 tbsp. a spoonful of raisins, 1-2 tbsp. tablespoons crushed walnuts, 3-4 tbsp. spoons of mayonnaise, parsley.

Finely chop the cabbage, add orange slices, washed raisins and crushed (not very finely) nuts.
Dress the salad with mayonnaise and sprinkle with chopped parsley.

Ingredients:
300 g sauerkraut, 4 teaspoons pickled lingonberries (cranberries), 2 pickled apples, 2 tbsp. spoons of sugar, 2 tbsp. tablespoons of vegetable oil, cinnamon, cloves.

Cabbage, sauerkraut whole heads, cut into squares.
Throw the pickled lingonberries into a colander. Remove the core from the apples and cut each into 6-8 pieces. Put cinnamon and cloves into strained lingonberry and apple marinade, boil in a sealed container and let it brew.
Place cabbage, lingonberries and apples in an enamel bowl, sprinkle with sugar, pour 2-3 tbsp. spoons of marinade, season with oil and mix.

Ingredients:
500 g cabbage, 2 apples, 1-2 tbsp. spoons of cranberries or lingonberries, 0.5 cups of raisins and prunes, 4-5 tbsp. tablespoons of vegetable oil.

Mix sauerkraut with finely chopped apples, add cranberries or lingonberries, raisins and prunes, previously washed and soaked for 2-4 hours.
Dress the salad with vegetable oil.
You can add sugar, green onions to taste.

Ingredients:
150 g sauerkraut, 150 g sauerkraut, 2 pickled cucumbers, 2 pickled tomatoes, 150 g salted mushrooms, 2-3 tbsp. spoons of soaked lingonberries, 2-3 tbsp. spoons of fresh cranberries.

Cut a stalk from a head of cabbage, then disassemble the head of cabbage into separate leaves and cut into checkers, cut the beets into slices, tomatoes and cucumbers into slices.
Mushrooms use whole.
Lay the vegetables on a plate in layers, garnish with cranberries and lingonberries.

Ingredients:
600 g of fresh cucumbers, 100 g of young boiled potatoes, 100 g of carrots, 30 g of garlic leaves, 1 tbsp. a spoonful of vegetable oil, herbs, salt.

Cut the cucumber lengthwise and scoop out some of the pulp with a spoon. Cut the potatoes into small cubes, grate the carrots, finely chop the garlic and herbs, salt, mix everything.
Stuff cucumbers with vegetables, drizzle with oil and garnish with parsley.

Ingredients:
2 cucumbers, 1 boiled carrot, 100 g cheese, 3 tbsp. spoons of mayonnaise, salt.

Cut boiled carrots, cheese and cucumbers into strips, mix, salt and season with mayonnaise.

Ingredients:
3 cucumbers, 2 tomatoes, 1 cup grated walnuts, salt.

Cucumbers cut into large pieces, tomatoes - slices, put them on the cucumbers, salt and sprinkle with grated nuts.

Ingredients:
8 tomatoes, 4 eggs, 60 g green onions, 2-3 tbsp. spoons of mayonnaise or sour cream, 1 teaspoon of ketchup, salt, pepper, dill.

In ripe tomatoes, cut off the top part with the stalks, removing part of the pulp with seeds, sprinkle lightly with salt and pepper. Finely chop hard-boiled eggs and mix with finely chopped green onions, cut and removed part of the tomatoes. Season with mayonnaise or sour cream with ketchup and mix.
Fill with minced tomatoes.
Sprinkle with dill when serving.

Ingredients:
8 tomatoes, 160 g salted or pickled mushrooms, 60 g green onions, 2-3 tbsp. spoons of sour cream, salt, pepper, dill.

Prepare the tomatoes as above.
Finely chop salted or pickled mushrooms (ceps, mushrooms or milk mushrooms) and mix with finely chopped green onions, season with sour cream or salad dressing.
Fill tomatoes with minced mushrooms.
Sprinkle with dill when serving.

Ingredients:
6-8 tomatoes of the same size, 100-150 g of cheese or cheese, 3-4 cloves of garlic, 1 sweet pepper.

Cut the tomatoes crosswise and remove the core with a teaspoon. Grate the cheese on a fine grater and mix with finely chopped garlic and pepper.
Stuff the tomatoes with minced meat.

Ingredients:
8 tomatoes 4 apples 1/2 cup shelled walnuts or hazelnuts 2 tbsp. spoons of grated horseradish, juice of 1/3 lemon, salt, green salad.

In large and ripe tomatoes, cut off the stalks, take out the middle with a spoon, lightly salt the inside and let stand for a while.
Grate peeled apples, mix with chopped nuts, horseradish, add lemon juice, salt to taste.
Stuff the tomatoes with minced meat and garnish them with lettuce leaves.

Ingredients:
6-7 green tomatoes, 5 sweet peppers, 1 cup peeled walnuts, 1 head of garlic, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of chopped parsley, dill, cilantro, celery, vinegar, ground black pepper, salt.

Finely chop the pepper, peeled from seeds, herbs and garlic and pound in a mortar, lightly salt, pepper and fill the washed and cut green tomatoes with this stuffing.
Arrange the tomatoes in a single row in a skillet and bake until soft in a moderately heated skillet.
Crush nuts, 2 cloves of garlic, 2 sprigs of cilantro into a homogeneous mass, gradually adding vegetable oil. Squeeze the oil from the prepared mass into a separate bowl, and add vinegar, pepper, and salt to the mass to taste.
The cooled tomatoes, laid out on a plate, thickly coat with a nut mass and pour over each tomato with squeezed oil.

Ingredients:
10 tomatoes, 4-5 pcs. carrots, 2 cloves of garlic, 2 tbsp. tablespoons of peeled walnuts, 0.5 cups of sour cream (mayonnaise), salt, sugar to taste, parsley.

Cut off the tops of the tomatoes, take out the pulp and mix it with grated carrots, chopped garlic and nuts.
Season the mass to taste with salt, sugar, sour cream or mayonnaise, stuff the tomatoes with it, cover with cut tops.
Decorate with parsley.

Ingredients:
8 large tomatoes, 100 g green peppers, 200 g pears, 3-4 tbsp. tablespoons of vegetable oil, salt, sugar, lemon juice or vinegar.

Cut the tops off the tomatoes and remove the core. Cut green pepper pods lengthwise, peel and chop very finely. Cut the tops of the tomatoes into strips.
Peel the pears, remove the core and cut into strips.
Mix all products, season to taste with vegetable oil, sugar, a pinch of salt, lemon juice or vinegar.
Fill the tomatoes with the stuffing and garnish them with green pepper strips.

Ingredients:
4 tomatoes, 2 tbsp. spoons of sugar, 2 tbsp. tablespoons chopped nuts, 4 tbsp. spoons of finely chopped aromatic herbs (thyme, basil), 2 teaspoons of vegetable oil, parsley.

Wash the tomatoes, cut in half and remove the core.
Fill the halves with a mixture of sugar, nuts, herbs and vegetable oil, combine and garnish with parsley.

Ingredients:
5 tomatoes, 75-100 g lean ham, 100 g canned green peas, 1/2 cup mayonnaise, lettuce, salt.

For dense large tomatoes, cut off the top and remove the pulp with a spoon. Ham cut into small cubes, mix with green peas, mayonnaise and salt.
Fill with minced tomatoes.
Lay stuffed halves on lettuce leaves.

Ingredients:
8 tomatoes, 50 g butter, 120 g cheese, 3 tbsp. spoons of sour cream, lemon juice, pepper, salt, herbs.

Take small round tomatoes, cut off the top of them, and then carefully remove the pulp. Lightly salt the fruits and turn over so that the juice flows out.
Add grated cheese, sour cream, lemon juice and pepper to the mashed butter. Beat the mass and fill the prepared tomatoes with it.
Cover each fruit with a “lid”, i.e. cut top.
Garnish with sprigs of parsley and dill.

Ingredients:
500 g of tomatoes, 400 g of eggplant, 2 onions, 1-2 cloves of garlic, 100-150 g of mayonnaise, 25 g of cheese (Poshekhonsky or others), 100 g of vegetable oil, salt, parsley.

For tomatoes (medium size), cut off part of the fruit from the underside. Then squeeze them lightly to remove the seeds, cut out some of the pulp. Fill prepared tomatoes with minced meat.
To prepare it, finely chop the middle of the tomatoes and fry. Soak peeled eggplants for 30 minutes in salted water, squeeze, cut into cubes and fry until golden brown. Finely chop the onion and sauté, chop the garlic.
Combine vegetables for minced meat, salt and season with mayonnaise.
Put stuffed tomatoes on a greased baking sheet, pour over the remaining mayonnaise, sprinkle with grated cheese, bake in the oven for 3-5 minutes, then cool.
When serving, decorate with herbs.

Ingredients:
2 tomatoes, 1-2 oranges, 0.5 cups of cream.

Ripe dense tomatoes cut each into 4 parts, orange slices - in half, removing the seeds from them.
Mix and pour cream.

Ingredients:
4 tomatoes, 50 g Dutch cheese, 2 tbsp. spoons of mayonnaise, 3-4 cloves of garlic, parsley, pepper, salt.

Cut the tomatoes into slices, finely chop the garlic. Grate the cheese.
Sprinkle tomato circles with chopped garlic, salt and pepper, sprinkle with cheese, pour over with mayonnaise and garnish with herbs.

Ingredients:
2 tomatoes, 2 fresh cucumbers, 1 apple, 1/2 cup sour cream, green lettuce, dill, parsley, salt and sugar to taste.

Cut the tomatoes and cucumbers into slices, the apple into cubes, finely chop the dill and parsley.
Mix vegetables and greens with sour cream, salt, sugar and put in a salad bowl lined with lettuce leaves.

Ingredients:
4-6 tomatoes, 1 can of canned green peas, 1 large onion, 3 eggs, mayonnaise, parsley or basil, pepper, salt.

Onion cut into very thin rings, immerse in boiling water for 2 minutes, then put on a sieve. Slice very ripe tomatoes.
Hard boil the eggs, cool and cut into strips or cubes.
Combine all products, add green peas, chopped greens, pepper, salt, season with mayonnaise and mix gently.
When serving, decorate with herbs.

Ingredients:
2 tomatoes, 2 tbsp. spoons of fried mushrooms, 1 boiled egg, 1 onion, 2 tbsp. spoons of sour cream sauce, green onions, parsley and dill, salt.

On a flat plate, sprinkled with finely chopped herbs, put salted thick circles of tomatoes.
Put a chopped egg, fried mushrooms, onions, sour cream sauce on each circle and sprinkle with finely chopped green onions.

Ingredients:
4-5 tomatoes, 1/2 cup walnuts, 3 garlic cloves, 1/2 onion, 1 tbsp. a spoonful of vegetable oil, pepper, salt

Crush the garlic with salt and nuts until a smooth paste is obtained. Cut the tomatoes into thin circles.
Put a layer of tomatoes on a dish, pepper, salt and sprinkle with walnut-garlic mass. Then again put a layer of tomatoes and walnut-garlic mass.
Place tomato slices on top, cover with onion half rings and pour over with vegetable oil.

Ingredients:
250 g tomatoes, 1 cucumber, 1 onion, 2 stalks of leeks with arrows, 2 yellow sweet peppers, 1 fennel (or celery) root, 200 g boiled corn kernels.
For dressing: 4 tbsp. spoons of apple cider vinegar, spices, 2 teaspoons of honey, 6 tbsp. tablespoons of vegetable oil.

Cut tomatoes and cucumber into slices, onion into rings, pepper into strips, fennel into thin slices.
Combine everything, add corn, mix, pour dressing of vinegar, spices, honey and oil.

Ingredients:
4 tomatoes, 4-8 tbsp. spoons of raspberries or raspberry juice.

Cut the tomatoes into slices and season with raspberries or raspberry juice.

Ingredients:
4 beets, 1 small apple, 10 pcs. prunes, 2 tbsp. spoons of raisins, 3 tbsp. spoons of peeled nuts, sour cream, vinegar, salt.

Wash the beets and boil them in water with the addition of vinegar. Peel the boiled beets and remove the middle of the pulp with a spoon. Put minced meat into the hole formed.
To prepare it, peel the apple, remove the core with seeds and cut into cubes (so that they do not darken, put them in slightly acidified water). Rinse prunes, pour a small amount of water and leave for 5-6 hours. Remove the bones from it and finely chop the flesh.
Pour raisins (pitted) with water, leave in it for 1-2 hours, then put on a sieve.
Finely chop the roasted nuts. Cut the beetroot pulp into small cubes.
Mix everything and season with sour cream, adding a little salt to it.
Pour the stuffed beets with the remaining sour cream and sprinkle with chopped nuts.

Ingredients:
500 g beets, 2 onions, 100 g peeled nuts, 150 g prunes, 3 tbsp. tablespoons of vegetable oil, 1 tbsp. spoon of coriander seeds, 1 tbsp. a spoonful of honey

Boil the beets until tender, peel and cut into slices.
Boil prunes and cut into small pieces. Finely chop the onion and fry in vegetable oil.
Crush the nut kernels, combine with honey and browned onions, add beets, prunes, ground coriander seeds and mix thoroughly.

Ingredients:
2 boiled beets, 1 fresh cucumber, 2-3 tablespoons of peeled walnuts, 1 tbsp. a spoonful of honey, parsley and dill.

Cut the boiled beets and fresh cucumber into strips, chop the nuts, finely chop the greens.
Combine all components and season with honey.

Ingredients:
2 beets, 2 eggs, 1/2 onion, 2 tbsp. tablespoons canned green peas, 4 tbsp. spoons of mayonnaise, parsley, salt.

Peel the boiled beets and cut into small cubes. Finely chop boiled eggs, onion and parsley.
Mix everything, salt, add green peas and mayonnaise.

Ingredients:
1 beet, 2 apples (Antonovka), 5-6 pcs. prunes, 2 tbsp. crushed walnuts, 2 cloves of garlic, 1/3 cup sour cream, 1/3 cup mayonnaise, salt, sugar to taste, herbs.

Boil or bake beets in the oven, cool, peel.
Grate beets and apples on a coarse grater, finely chop the garlic and grind in a mortar, prunes, pre-soaked in chilled boiled water, cut into pieces.
Combine all components, add nuts, season with salt, sugar, sour cream and mayonnaise.
Garnish with parsley or dill.

Ingredients:
2 beets, 2 tbsp. spoons of peeled walnuts, 1/2 cup sour cream, 1 tbsp. a spoonful of cranberries, pepper, salt, parsley.

Boil the beets, peel and chop into strips. Pour nuts with hot water for 10-15 minutes, peel the kernels from the shell, dry in the oven (5-10 minutes) and chop finely.
Salt the beets, pepper, mix with nuts.
Put in a salad bowl, pour over sour cream and garnish with cranberries and parsley.

Ingredients:
3 beets, 2 oranges, 6 cloves of garlic, 1.5 tbsp. spoons of lemon juice, 1/2 cup mayonnaise, 3 cloves, salt.

Peel the beets, grate with large holes, put in a colander and squeeze the juice. Add lemon juice, cloves to beetroot juice and bring to a boil. Pour beetroot juice, bring to a boil, cool.
Strained beets mix with chopped garlic, salt to taste, put in a salad bowl, garnish with orange slices (without seeds) and pour over with mayonnaise.

Ingredients:
2 beets, 2 apples, 3/4 cup shelled walnuts, 4 tbsp. spoons of raisins, 3/4 cups of mayonnaise, salt.

Cut boiled beets and apples into strips, mix with scalded raisins, roasted and chopped nuts, season with mayonnaise, salt to taste.

Ingredients:
4 beets, 1 radish, 0.5 cups of prunes, vegetable oil, salt.

Grate boiled beets and peeled radish on a coarse grater.
Rinse the prunes, pour boiling water over them, leave to swell for 20-25 minutes, remove the pits and chop finely. Mix it with beets, radishes and pour vegetable oil.
Salt to taste.

Ingredients:
500 g beets, 200 g prunes, 2 tbsp. spoons of sugar, 1 cup of boiled rice.

Bake the beets in the oven, cool and cut into slices.
Rinse the prunes and pour a glass of boiling water, in which the sugar must first be dissolved. As soon as the prunes become soft, remove the bones from it, cut, combine with beets and boiled rice.
Pour strained prunes into the salad and mix.

Ingredients:
2 beets, 4 onions, 0.5 cups of peeled nuts, 3 cloves of garlic, vegetable oil, salt.

Boil the beets, peel, chop and fry over low heat with the addition of vegetable oil.
Chop the onion and fry in oil until golden brown.
Cool the vegetables, salt, squeeze or finely chop the garlic, add chopped nuts and mix.

Ingredients:
4 carrots, 2 oranges, 1 tbsp. a spoonful of vegetable oil, 1/2 cup sunflower seeds.

Grate carrots, mix with chopped orange pulp, pour vegetable oil and sprinkle with peeled and roasted sunflower seeds.

Ingredients:
1 carrot, 2 celery roots, 1 large apple, 2 tomatoes, 1 cucumber, 75 g plums or cherries (pitted), 1 cup sour cream, parsley or dill, pepper, salt, lemon juice.

Cut carrots, celery, fresh cucumber and apple into strips, plums and tomatoes into slices. Mix all.
Add sour cream, salt, pepper and lemon juice.
Put in a salad bowl and garnish with herbs.

Ingredients:
3 carrots, 2 apples, 2 cucumbers, 2 tomatoes, 2 tbsp. tablespoons of lemon juice, 1 cup of sour cream, 2 teaspoons of sugar, salt, parsley.

Cut carrots, apples, fresh cucumbers into thin strips or cubes, fresh tomatoes into slices. Beat sour cream with salt, sugar and lemon juice.
Lay in layers, alternating apples, carrots, cucumbers and tomatoes.
Drizzle with whipped sour cream.
Garnish with tomato slices and herb sprigs.

Ingredients:
4 carrots, 2 tbsp. spoons of cranberries, 3-4 tbsp. spoons of cranberry jam, 0.5 cups of peeled walnuts.

Grate the carrots, mix with cranberry jam, place in a salad bowl, top with fresh cranberries and sprinkle with toasted chopped nuts.

Ingredients:
300 g carrots, 100 g cheese, 3 eggs, 120 g mayonnaise, green onions, herbs.

Raw carrots, cheese (Poshekhonsky, Dutch, etc.), boiled eggs, grate on a fine grater.
Mix everything, season with mayonnaise, put in a salad bowl with a slide, sprinkle with chopped herbs and onions.

Ingredients:
1 kg of peeled carrots.
For the marinade: 4-5 tbsp. spoons of vinegar, 3 tbsp. spoons of sugar, 1 teaspoon of salt, 1/2 cup of vegetable oil, 1 large head of garlic, 10 walnuts, 2 teaspoons of cilantro seeds, 1 teaspoon of black ground pepper, red ground pepper (at the tip of a knife).

Grate carrots on a coarse grater.
To prepare the marinade, chop the peeled garlic cloves and walnuts, fry the cilantro seeds and grind (or crush), add vinegar, oil, sugar, salt, red and black pepper and mix.
Pour marinade over carrots and put in a cold place for a day.

Ingredients:
1 kg of carrots, 500 g of onions, 1 cup of tomato paste, 1 cup of vegetable oil, 6 bay leaves, 3 cloves of garlic, pepper, salt.

Diluted with water to the consistency of thick sour cream, put tomato paste and finely chopped onion in a saucepan, pour in vegetable oil, add 4 bay leaves, salt and put under the lid to simmer. When the mass boils, reduce the heat and simmer until the onion becomes a completely soft mass covered with red oil.
Grate carrots on a coarse grater, fry in a pan in 2 tbsp. spoons of vegetable oil, add 1/3 cup of water and simmer until soft. Combine the onions and carrots and mix well, put in a heated oven.
In the finished caviar, put the bay leaf, crushed garlic with salt and pepper.
Caviar can be stored in a closed glass jar in the refrigerator for several months.

Ingredients:
10-12 young carrots, 2 sweet peppers, 2 onions, 50-60 ml dry white wine, 1/2 cup vegetable oil, salt.

Peel the carrots and cut into small pieces. Cut the pepper in half, remove the core with seeds and cut across into strips. Chop the onion.
Bring wine with vegetable oil to a boil, add carrots, peppers, onions, salt. Stew vegetables until half cooked under the lid, then without a lid.
Serve chilled.

Ingredients:
2 carrots, 1 large apple, 2-3 tbsp. spoons of peeled walnuts, 1/2 cup mayonnaise.

Peeled carrots and apples (without core and seeds) chop into strips, add finely chopped nuts, mix and season with mayonnaise.

Ingredients:
3-4 carrots, 100 g cheese, 3 eggs, 1/2 cup mayonnaise, green onions, parsley or dill.

Raw carrots, cheese (Poshekhonsky, Dutch or others), grate boiled eggs, mix, season with mayonnaise.
Put a slide in a salad bowl, sprinkle with chopped green onions and garnish with herbs.

Ingredients:
3 carrots, 1/2 cup raisins, 150 g cheese, 2 garlic cloves, 2 beets, 1/2 cup peeled nuts, 200 g mayonnaise, herbs.

Grate carrots on a coarse grater, mix with pre-soaked and dried raisins, put in an even layer on a flat dish and grease with mayonnaise.
Grate the cheese on a coarse grater, mix with finely grated garlic, lay evenly on a layer of carrots and also grease with mayonnaise. Grate the boiled beets on a coarse grater, mix with chopped walnuts and place on a layer of cheese.
Top with mayonnaise and garnish with herbs.
You can sprinkle the salad with finely grated cheese.

Ingredients:
2-3 carrots, 2-3 apples, 1 cup raisins, honey.

Grate the carrots on a coarse grater, cut the apples into thin strips. Soak raisins in boiled water for 20-30 minutes.
Combine all components and season with honey slightly diluted with water.

Ingredients:
2 radishes, 2 apples, juice of 1/2 lemon, 1 tbsp. spoon of honey, 1 tbsp. a spoonful of vegetable oil, salt.

Grate radish and apples, mix and pour over lemon juice with honey, vegetable oil, salt.

Ingredients:
1 radish, 60 g dried porcini mushrooms, 2 eggs, 1 onion, 4 tbsp. spoons of mayonnaise, pepper, salt.

Boil the mushrooms pre-soaked in water, cool and finely chop. Chop the radish into strips, cut the onion into half rings, chop the eggs.
Mix everything, season with salt, pepper and mayonnaise.

Ingredients:
2-3 radishes, 10-12 walnuts, 2 carrots, 1/2 lemon, 3-4 garlic cloves, salt.

Grate the radish and carrots on a fine grater, crush the nuts and garlic, mix.
Add lemon juice, salt, chopped lemon zest and mix again.

Ingredients:
500 g radish, 1 tbsp. a spoonful of salt, 2 apples, 100 g of cheese, mayonnaise or sour cream.

Grate the radish on a coarse grater, add salt, mix and leave for 7 minutes. Then pour the radish with cold boiled water, rinse off the salt and put it in a colander to drain the remaining liquid.
Grate apples (without core and seeds) and cheese, mix with radish and season with mayonnaise or sour cream.

Ingredients:
6-8 pods of sweet pepper, 200-300 g of cheese, 100-150 g of butter, 2-4 cloves of garlic, herbs.

Cut the stem off the pepper and remove the seeds.
Grate cheese and chilled butter on a coarse grater, garlic on a fine grater, mix and stuff the pepper. Put it in the refrigerator for 1 hour.
Slice the peppers and garnish with parsley.
Instead of cheese, you can take processed cheese.

Ingredients:
4 sweet peppers, 100 g cheese, 100 g ham, 60 g butter, 1 egg, greens.

Pass cheese and ham through a meat grinder and mix with softened butter. Add a boiled egg, grated on a fine grater.
Cut off the stalk of the pepper, remove the seeds, fill with minced meat.
Put in a cold place until the stuffing hardens.
Cut the pepper into slices (1/2 cm thick) and garnish with herbs.

Ingredients:
2 sweet peppers, 2 tomatoes, 2 pears, 3-4 tbsp. tablespoons of vegetable oil, vinegar, sugar, salt.

Remove the core from the pepper with seeds. Cut the tomatoes and pears into cubes, pepper into strips.
Mix everything with vegetable oil, add salt, sugar and vinegar to taste.

Ingredients:
3 sweet peppers, 1 fresh cucumber, 100 g white cabbage, 1 tomato, 3 tbsp. spoons of boiled rice, 100 g of ham, 1/4 onion, 1/2 teaspoon of mustard, herbs, salt, mayonnaise.

Cut the pepper into strips, cucumber, ham - into cubes, tomato - into slices, chop the cabbage, mix with crumbly rice, finely chopped onion, herbs, mustard, salt, season with mayonnaise, mix.

Ingredients:
500 g of sweet capsicum, 1 cup of peeled walnuts, 5 cloves of garlic, 3/4 cup of sour cream, 1 teaspoon of lemon juice, salt, ground pepper, parsley

Pepper bake, peel and cut into thin strips.
Crush garlic and nuts, salt, pepper, mix with pepper, lemon juice and sour cream. Sprinkle with chopped parsley.

Ingredients:
1 can (1/2 L) canned green peas 2 oranges 1 fresh cucumber 1 apple 2 pickled sweet peppers 100 g hard cheese 4 walnuts 4 tbsp. spoons of mayonnaise, green salad, parsley.

Drain the peas, peel the oranges and divide into slices.
Peel the apple and cucumber, cut into small cubes, pepper into strips, cheese into cubes, crush the nuts.
Mix everything with mayonnaise, put on lettuce leaves, decorate with halves of nuts, pepper strips and finely chopped greens.

Ingredients:
500 g asparagus, 250 g small strawberries, 3-4 tbsp. spoons of mayonnaise, salt, sugar, lemon juice.

Clean the asparagus from the fibers, rinse, pour boiling salted and sweetened water, boil, strain, cut into 2 cm pieces, cool and sprinkle with lemon juice.
Combine strawberries with asparagus, pour over with mayonnaise.

Ingredients:
1 kg eggplant, 1/2 cup vegetable oil, 1 1/2 cups shelled walnuts, 2-3 onions, 2-3 garlic cloves, 1 teaspoon finely chopped parsley, cilantro, celery, 3 cups water, vinegar , salt.

Cut the eggplant into slices 2 cm thick, salt and soak for 10-15 minutes, then squeeze it out so that the bitter juice flows out. Then fry eggplant until golden brown on both sides.
Put hot in a salad bowl and cover with finely chopped onions and herbs.
Pour hot nut sauce: crush nuts with garlic and cilantro, stir with salt and vinegar to taste, add water and simmer for 20 minutes over low heat.
Serve chilled.

Ingredients:
500 g of eggplant, 500 g of tomatoes, 250 g of sweet pepper, 400 g of onions, 1/4 head of garlic, 1/2 cup of vegetable oil, parsley, 6 peppercorns, 1-2 bay leaves, salt.

Rinse the eggplant, cut into slices 2 cm thick, salt and hold for 10-15 minutes, then squeeze the juice and fry on both sides in vegetable oil. Chop the onion, season with salt and sauté in butter until golden brown.
Pepper pods pour over boiling water and, when cool, peel and coarsely chop. Cut tomatoes into large slices.
Put fried eggplants in rows in a saucepan with thick walls, tomatoes on them, then pepper, parsley, fried onions; onions - again vegetables in the same sequence until the dishes are filled. Top should be tomatoes, bay leaf and peppercorns. Pour in the oil, cover and simmer on low heat for 10 minutes, then place in a moderately heated oven and simmer until tender.
Put garlic and parsley, crushed with salt, into the finished dish.
Serve appetizer cold or hot.

Ingredients:
750 g of eggplant, 500 g of tomatoes, 1/2 cup vegetable oil, 1/2 head of garlic, 1 bunch of parsley, 1-2 bunches of dill, 2-3 bay leaves, salt.

Wash eggplant, cut lengthwise not completely into slices. Stuff each clove with garlic, cut lengthwise into thin slices. Finely chop the greens, salt and grind with your hands so that the juice comes out.
Stuff the eggplants with the prepared greens, squeezing the minced meat with cut eggplant slices so that each has the shape of a whole.
Place the eggplants tightly in a saucepan, pour over the tomatoes and oil passed through a meat grinder, add the bay leaf, bring to a boil with high heat, then reduce the heat and simmer until tender.
Cool the prepared eggplants, put them in a salad bowl, pour over the sauce in which they were stewed, and sprinkle with finely chopped herbs.

Ingredients:
3-4 eggplants, 3 red and green sweet peppers, 2-3 carrots, 3 onions, ripe tomatoes, dill, 1 head of garlic, vegetable oil, coarse salt.

Cut eggplant into thin circles, fry in oil until golden brown. Finely chop or chop the rest of the vegetables.
Put everything in layers in an enameled pan or glass jar - a row of eggplants, onions, carrots, capsicums, tomatoes and dill, again eggplants, etc. More tomatoes and dill should be added.
Sprinkle each layer with salt, chopped garlic and press down with a spoon so that the vegetables release the juice.
If there is little liquid, add a marinade made from citric acid, sugar, spices and water.
The appetizer will be even tastier if you add several layers of honey mushrooms boiled in salt water until tender in a saucepan or jar.
Close the container tightly with a lid and put in a cold place for 2 days.

Ingredients:
1 kg of eggplant, 1.5 cups of shelled walnuts, 2 tbsp. tablespoons chopped cilantro or parsley, 1 head of garlic, 2 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of vinegar or diluted citric acid, salt.

Bake eggplants in the oven until soft, put between two planks under oppression so that bitter juice flows out. Crush nuts and garlic with salt in a mortar into a homogeneous mass, adding oil and adding finely chopped greens.
Put the squeezed eggplant in a bowl and grind, gradually adding the nut mass.
Pour in vinegar or citric acid, mix well again.

Ingredients:
750 g of eggplant, 750 g of tomatoes, 300 g of sweet green pepper, 400 g of onion, 1/2 head of garlic, 1/2 bunch of parsley, 200 g of vegetable oil, 2-3 bay leaves, peppercorns, salt.

Bake whole eggplants in the oven, put between two planks under oppression so that bitter juice flows out.
Finely chop the onion, put in a saucepan, pour 100 g of oil and minced tomatoes, add peppercorns, bay leaf and stew. When the juice in the pan has evaporated by half, add half of the green pepper, passed through a meat grinder, and simmer, stirring, until almost all the juice has evaporated and the colored oil has covered the entire mass.
Pass the dried eggplant through a meat grinder and simmer in a deep frying pan with the remaining oil until the mass thickens to the consistency of thick semolina.
Combine both masses, add the finely chopped remaining green pepper, parsley and put in the oven.
In the finished and still hot caviar, add garlic crushed with salt, bay leaf, mix well and cool under the lid.

Ingredients:
1 kg of zucchini, 1-2 onions, 300 g of tomatoes or 100 g of tomato puree, 2 tbsp. tablespoons of vegetable oil, 100 g green onions, 2 tbsp. spoons of vinegar, 1 tbsp. a spoonful of sugar, pepper, salt.

Zucchini peel, seeds, cut into slices 2-2.5 cm thick, bake in the oven and chop finely or pass through a meat grinder.
Finely chop the onion, saute until half cooked, add the tomatoes cut into small cubes and continue sautéing until the onion and tomatoes are soft.
Add zucchini to the resulting mass and simmer the mixture until thickened, then add vinegar, salt, sugar, ground pepper, mix and cool.
Sprinkle with finely chopped green onions when serving.
It is not necessary to season caviar with vinegar and sugar.

Ingredients:
200 g pumpkin, 3 carrots, 8 walnuts, 3 tbsp. spoons of raisins, salt, sugar, lemon juice.

Cut pumpkin and carrots into thin strips or grate on a coarse grater.
Add chopped nuts, washed and dried raisins, salt, sugar, lemon juice and mix.

Ingredients:
pumpkin (diet varieties), apples, carrots, celery root, nut kernels, lemon juice, salt.

Chop the vegetables and mix, add some chopped walnuts, lemon juice and salt to taste.

Ingredients:
1) 150 g of sauerkraut, 100 g of fresh cucumbers, 50 g of beets and carrots grated on a coarse grater, 50 g of finely chopped apples, 100 g of sliced ​​tomatoes, 100 g of finely chopped pumpkin or melon, 20 g of nuts and raisins, parsley, 2-3 tbsp. tablespoons of vegetable oil, 1/2 teaspoon of grated lemon zest;
2) 200 g sauerkraut, 100 g carrots, 100 g beets, 2 pickled cucumbers, 2 onions, 3 tbsp. tablespoons of vegetable oil, 2 teaspoons of grated horseradish;
3) 200 g of sauerkraut, 100 g of radish, 100 g of beets, 50 g of green onions, 3 tbsp. tablespoons of vegetable oil, 1 teaspoon of lemon juice;
4) 200 g sauerkraut, 2 sweet peppers or 2 tomatoes, 100 g beets, 2 onions, 3 tbsp. tablespoons of vegetable oil;
5) 100 g sauerkraut, 125 g beets, 125 g potatoes, 75 g pickles, 1 onion or 100 g green onions, 50 g carrots, 25 g parsley, 3 tbsp. spoons of salad dressing (2 tablespoons of apple cider vinegar, 2 teaspoons of honey, 3 tablespoons of vegetable oil);
6) 150 g sauerkraut, 2-3 pcs. potatoes, 1 beetroot, 2 carrots, 1 pickled cucumber, 50 g green peas, 1 apple, 5 tbsp. tablespoons of vegetable oil, sugar, parsley, salt.

Boil potatoes, beets and carrots, cut into cubes. Season the beets separately with vegetable oil so that it does not paint over other vegetables.
Then combine all the vegetables, pour over the dressing, salt to taste.
Arrange the finished vinaigrette in salad bowls or on plates, garnish with herbs and slices of boiled vegetables.

Ingredients:
1 beetroot, 1 potato tuber, 200 g sauerkraut, 1 apple, 100 g prunes, 2-3 cloves of garlic, 1 glass of mayonnaise, 100 g boiled champignons or salted mushrooms, 1 egg, salt, herbs.

Cut an apple (without seeds and peel), prunes, boiled beets and potatoes into small strips, mix with chopped sauerkraut, crushed garlic, salt, season with mayonnaise and mix.
Put a slide in a salad bowl and decorate with prunes, mushrooms, boiled egg and herbs.

Ingredients:
200 g spinach, 200 g radish, 2 tbsp. tablespoons of vegetable oil, 1 teaspoon of honey, lemon or other sour juice to taste.

Rinse spinach, drain from water and cut into narrow strips (up to 5-6 mm). Grate the radish on a medium grater.
Season vegetables separately with honey, lemon juice, vegetable oil and lay in layers - first spinach, then radish, etc.
The last layer should be a layer of radish, and on it - green spinach in small slides.

Ingredients:
200 g green salad, 2 tomatoes, 1 orange, 100 g dark grapes, 1 fresh cucumber, 1 sweet pepper.
For the sauce: honey, vegetable oil (twice as much as honey), citric acid.

Grind green salad, add chopped tomatoes, orange, grapes, cucumber and sweet pepper.
Prepare a sauce from honey, vegetable oil, diluted citric acid.
Combine all salad ingredients, pour sauce over and mix.

Ingredients:
1 can of canned corn, 150-200 g of cheese, 3-4 eggs, mayonnaise.

Grate cheese on a coarse grater, cut hard-boiled eggs into cubes, add corn, mayonnaise to taste and mix.
Cheese can be replaced with crab sticks.

Ingredients:
1 jar of canned corn, 1 sweet red pepper, 3-4 kiwi, mayonnaise.

Cut red pepper (without core and seeds) and kiwi into cubes, add canned corn, mayonnaise to taste and mix.

Ingredients:
canned corn, apples, carrots, fresh or pickled cucumber, mayonnaise, herbs.

Remove the core with seeds from apples, boil and peel the carrots. Cut them into cubes, cucumber - into strips.
Combine vegetables and apples, add canned corn and mix.
Dress the salad with mayonnaise and garnish with herbs.

Rinse dried peas, soak in cold water for 4-6 hours and boil in the same water. When the peas become soft, drain the water, dry and rub through a sieve.
Add ground walnuts, pepper and salt to the resulting puree.
Separately, grind the butter well in a plate and add the cooked mass to it little by little. Cool the mixture well, and then beat, adding a little grated cheese.
When it turns white and increases in volume, the pea paste is ready.

Ingredients:
3 potatoes, 2 carrots, 200 g canned green peas, 100 g salted mushrooms, 2 pickled cucumbers, 1 apple, 1 parsley root, 1 apple celery root, salt, vegetable oil.

Boil potatoes and carrots, cool and peel.
Cut all products into small cubes, combine, add green peas, salt, vegetable oil and mix.

Ingredients:
5 boiled potatoes, 2-3 Antonov apples, 2 carrots, 2-3 tbsp. spoons of peeled walnuts, 1 teaspoon of lemon juice, 1 tbsp. a spoonful of vegetable oil, sugar, salt.

Boiled potatoes cut into small cubes, season with salt, sugar, lemon juice and mix.
Remove the core with seeds from apples, cut into small cubes and sprinkle with lemon juice so as not to darken.
Chop nuts. Grate raw carrots on a coarse grater, season with salt, sugar, lemon juice and vegetable oil.
Put prepared foods in layers in a salad bowl or on a dish: potatoes, apples with nuts, carrots.
Decorate the salad with walnut halves.

Ingredients:
250 g potatoes, 100 g pickled mushrooms and ham, 1 small pickled cucumber, pepper, salt, mayonnaise.

Boil potatoes, cool and cut into small cubes. Also chop the ham, mushrooms and cucumber.
Mix everything, pepper, salt and season with mayonnaise.

Ingredients:
2-3 potatoes, 2 eggs, 100 g nuts, 2 tbsp. spoons of raisins, 0.5 cups of sour cream sauce, salt, pepper, herbs.

Boil the potatoes, cut into thin circles, which are cut in half again. Also chop hard-boiled eggs.
Layer the potatoes and eggs in a salad bowl, sprinkling each layer with salt and pepper.
Top with pre-steamed and dried raisins, any chopped and toasted nuts.
Pour dressing over salad, garnish with nuts, raisins and herbs.

Ingredients:
5-6 boiled potatoes, 250 g of salted or pickled mushrooms, 100 g of onions or green onions, 150 g of pickled cucumbers, 150 g of mayonnaise or sour cream (or a mixture of mayonnaise and sour cream, 75 g each), greens.

Rinse the mushrooms with cold boiled water, peel the boiled potatoes. Cut mushrooms, potatoes and pickles into thin slices, onions into rings or half rings, finely chop green onions.
Combine all components, mix and season with mayonnaise or sour cream or a mixture of sour cream and mayonnaise.
When serving, decorate with herbs.

Ingredients:
3 potatoes, 60 g of onions or green onions, 100 g of herring fillet, broth, greens.
For the sauce: 75 g mustard, 75 g egg yolks, 75 g white wine, 75 g vinegar, 75 g sugar, 75 g broth, 75 g ghee, salt.

Boiled potatoes in their skins, peel, finely chop and mix with finely chopped herring fillet.
Add finely chopped onion or green onion, a little broth, shape into a loaf and pour mustard sauce.
For the sauce, place all the ingredients in a saucepan, put on fire and cook until the mass thickens, stirring, but not boiling.
You can add poached salted or pickled cucumbers to the sauce.
The amount of sauce in the recipe can be reduced if desired.

Ingredients:
2 potatoes, 1 egg, 0.5 carrots, 1 apple, 2-3 tomatoes, 1 fresh cucumber, 1 tbsp. a spoonful of chopped green onions, mayonnaise, pepper, salt.

Cut boiled potatoes, eggs and carrots, as well as apples, cucumbers, tomatoes and green onions into small cubes.
Combine vegetables, salt, pepper, season with mayonnaise and mix.

Ingredients:
4 slices of rye bread, 3 pickled tomatoes, 1 small onion, 1 clove of garlic, 50 g of vegetable oil, 1 teaspoon of vinegar, salt, ground black pepper, parsley, lettuce for decoration.

Dry slices of rye bread in a toaster or on a baking sheet in the oven, cut into cubes.
Finely chop the peeled onion. Chop parsley greens.
Remove the skin from the pickled tomatoes, cut them into cubes and let the excess juice drain.
To prepare the dressing, mix vegetable oil, vinegar, salt, pepper and finely chopped garlic.
Put the bread, onions and tomatoes in a deep bowl, pour over the dressing and mix, shaking gently.
Put the finished salad on a serving dish lined with lettuce leaves, sprinkle with parsley and serve.

Ingredients:
500 g of mushrooms, 1 onion, 1 small carrot, 1 bell pepper, 1 tomato, 50 g of vegetable oil for frying, salt, black pepper.

Wash the mushrooms, peel, cut into small cubes, put in a pan with hot vegetable oil and fry for 5-8 minutes over high heat.
Cut the washed and peeled onion into cubes, add to the mushrooms, mix, fry for another 3-4 minutes.
Bulgarian pepper and wash and peel, cut in the same way as the previous components.
Cut the tomato, add to the fried onions and mushrooms, along with carrots and bell peppers, salt, pepper, mix, cover and simmer until tender over low heat for 15-20 minutes.
Serve the finished caviar to the table cold.

Rinse dried mushrooms well and soak in cold water for several hours, then boil until tender and cut into strips.
Cut the carrots into small strips and stew in oil, adding a little water, for 10-15 minutes. Separately, saute onion in oil, cut into thin half rings. Combine onions with carrots, add tomato paste, salt, pepper and simmer for 5-7 minutes.
Combine the resulting mass with mushrooms, mix and put in a cold place for 10-12 hours.

Ingredients:
500-600 g of fresh mushrooms, 10 g of gelatin, 2-3 cloves of garlic, water, herbs, pepper, salt.
For garnish: pickled vegetables, horseradish sauce.

Soak gelatin in cold water for 2 hours. Boil mushrooms and strain. Dissolve the swollen gelatin in the mushroom broth, salt and pepper.
Pour a little jelly into the bottom of the mold, decorate with herbs, put mushrooms on top and pour over the remaining jelly. When it cools down, transfer to a platter.
Serve with pickled vegetables, horseradish sauce.

Ingredients:
1 cup mushroom powder, 4 tbsp. tablespoons of butter, 0.5 cups of grated cheese, salt, herbs.

Dried porcini mushrooms or champignons grind into powder and sift. Add softened butter, grated cheese, salt and mix well.
Put the resulting mass into a form lined with gauze and put in the refrigerator to solidify.
When serving, cut into slices and garnish with herbs.

Wash the prunes well, soak in water or wine and remove the pits.
Peel the tangerines and divide into slices.
Cut the apples into thin strips, season with sour cream and mayonnaise, put on a dish, sprinkle with powdered sugar, garnish with prunes, tangerine slices and herbs.

Ingredients:
2 apples, 2 onions, 4 eggs, 200 g cheese, mayonnaise.

Finely chop the peeled apples and onions, grate the cheese on a coarse grater, chop the whites of hard-boiled eggs.
Arrange onions, apples, egg whites and cheese in layers on a serving platter.
Lubricate each layer generously with mayonnaise and sprinkle with chopped egg yolks.

Ingredients:
3 sweet and sour apples, 2 pears, 200 g plums (8-10 pcs.), 1 onion, 2 ripe tomatoes, 1 glass of peeled and chopped walnuts, 1 incomplete glass of sour cream, 2 teaspoons of sugar, salt.

Peel apples and pears and cut into cubes. Cut the plums in half and remove the pits. Finely chop the onion, scald with boiling water, cool and cool.
Lightly dry the nuts in a pan (leave 2 tablespoons for decoration). Tomatoes cut into cubes.
Combine all products, pour sauce (add sugar, salt and onion to sour cream) and mix.
Put in a salad bowl, decorate with slices of tomatoes and nuts.

Ingredients:
1 cup cranberries, 1 cup chopped walnuts, 2 boiled carrots, 5 boiled eggs, 1 cup grated cheese, 2 boiled potatoes, mayonnaise, salt.

Cut carrots, eggs and potatoes into small cubes, add lingonberries, nuts and cheese, salt, mix and season with mayonnaise. Remove the core and part of the pulp from apples, put in boiling water for 2-3 minutes, cut in half and sprinkle with sour juice. Grate carrots on a fine grater and mix with butter, honey and pepper.
Fill apples with prepared stuffing and garnish with herbs.

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practice report

5.2 Assortment and preparation of sandwiches, cold dishes and snacks from vegetables and mushrooms

Sandwiches are classified: open; closed (sandwiches); combined, assorted sandwiches; snack bars (canapes); cake sandwiches; hot sandwiches (tartinki); croutons, croutons-mual.

open sandwiches

Wheat or rye bread is cut into slices 1-1.5 cm thick, weighing 20-30, less often 40-50 g. Gastronomic products are cut into wide, thin slices 20-30 mm thick (cheese) and 3-4 mm (meat products) and cover the entire surface of the bread.

For sandwiches with fatty foods - bacon, brisket, rye bread is more often used, which can be smeared with mustard.

For sandwiches from low-fat products, it is advisable to grease the bread with butter or make a petal (rose) out of butter and put it on top. Grained and chum salmon caviar is placed neatly, in a recess that is made in the caviar, or greens and roses from oil are laid along its edges. From culinary products for the preparation of sandwiches, boiled meat and fish, jellied meat and fish, omelettes, salads, etc. are used. To keep the salads on bread and not crumble, the slices are smeared with oil, and products are introduced into the salad that give it a slightly viscous consistency (chopped eggs , cheese). Various sandwich masses are prepared from ham, sausages, liver, cheese, eggs.

Closed sandwiches (sandwiches)

Prepared from wheat bread (loaf), cut off the crusts and cut it in length into narrow strips, grease with softened butter or mustard, put thinly sliced ​​\u200b\u200bmeat or fish, caviar, cheese on top, cover with another strip of bread, buttered, lightly press and cut into pieces 7-8 cm long, can be prepared in two- and three-layer, with various products, taking into account flavor combinations.

Combo sandwiches or assorted sandwiches

Several types of products are placed on a slice of a loaf and decorated, cooked with herbs and vegetables.

Sandwiches - assorted prepared on wheat or rye bread with a set of meat products 3-5 items. Snack sandwiches (canapes) are sandwiches 3.5-4.5 cm long, used to decorate the table and snacks, especially at buffet-type banquets. Wheat bread is cut into strips 3-4 cm wide, 12-15 cm long and 6-8 mm thick, fried in oil or dried in an oven, cooled, greased with butter or mayonnaise and products are beautifully placed on it, for example: cheese, ham, chopped egg with butter or caviar, salmon and sturgeon or salmon caviar, green onions and smoked stellate sturgeon, etc. You can pour jelly on top, cool and cut into small pieces in the form of rectangles, squares, diamonds, triangles or circles.

Snack sandwiches for cocktails are made on bread sliced ​​0.8-1 cm thick, which is greased with butter, food is laid, cut into small sandwiches and a plastic fork is stuck in, fastening the food with it.

Cheese toast

Spread slices of white bread with butter, sprinkle with a thick layer of grated cheese and bake in the oven. Garnish with parsley when serving.

Fresh cucumber salad with cheese

Cut boiled carrots, cheese and cucumbers into strips, mix, salt and season with mayonnaise.

Cabbage salad with oranges

Chop white or red cabbage into strips and rub lightly with salt. Cut oranges and lemon into small cubes, apples into strips. Put layers of cabbage, apples, oranges with lemon, pour mayonnaise or whipped cream.

culinary dish serving meat

5.3 Main characteristics and nutritional value of cold egg appetizers

Eggs are one of the oldest sources of readily available protein, not only for humans, but also for their distant ancestors. All types of eggs are suitable for human consumption. In addition to chicken, eggs are used in cooking: quail; ostrich, goose, duck, pigeon.

The wide distribution of chicken eggs is due to the ease of obtaining (after all, chickens lay daily, throughout, in fact, the whole year) and their high taste and nutritional properties.

The high nutritional value of eggs and chicken in particular is due to the large amount of complete animal protein, i.e. such a protein that contains all the amino acids a person needs, in 100 g of a chicken egg it is 12.5 g. In addition to proteins, chicken eggs also contain 12 g of fat and 0.5 g of carbohydrates.

The special nutritional value of a chicken egg is provided by the vitamins and minerals contained in it.

5.4 Assortment and preparation of dishes and snacks from eggs and cheese

Egg, tomato and cheese appetizer

Peel the onion, wash and cut into rings. Wash parsley, finely chop. Wash the tomatoes, cut into slices. Cheese grate on a coarse grater. Peel the eggs and cut into slices. Put eggs and tomatoes on a dish, put onion rings on top, salt, pour over with mayonnaise and sprinkle with cheese and parsley.

Eggs in mustard sauce

Hard boil eggs, cool, peel, cut in half and put on a plate. Wash green onions, finely chop. Mix mayonnaise with mustard, pour eggs with cooked sauce, sprinkle with green onions. Cheese and vegetable salad

Cut cheese and radish into strips, chop green onions, finely chop boiled eggs and garlic. Combine all products, add green peas, pepper, salt, season with mayonnaise and mix.

5.5 Shelf life, sale of complex cold culinary products. Requirements and main criteria for assessing the quality of products and additional ingredients for the preparation of light and complex cold appetizers

Cold dishes and snacks are perishable products, so they should be prepared in small portions and quickly sold, as storage drastically deteriorates their taste and appearance.

Cold dishes and snacks, as well as semi-finished products should be stored in refrigerated cabinets at a temperature of 0 ... 6 ° C and a relative humidity of 75 ... 85%. They should be stored in porcelain or enameled dishes (without cracks and broken enamel), closed with a lid or dry gauze.

Banquet with full service for 40 people on the occasion of the celebration of Victory Day in the restaurant "Shinok"

Meals at catering establishments, as a rule, begin with cold dishes and snacks that must have high taste and attractive appearance...

Molecular technology for the preparation of cold dishes and snacks

Conclusion After studying the range of cold dishes and snacks in restaurants in Moscow, there is a wide selection of fish and seafood dishes...

Organization of the cooking process and preparation of complex cold culinary products in the cafe "Friday"

Snacks from fish gastronomic products. Fish gastronomic products include: salted and pickled fish, ripened with salting (herring, herring, sprat, etc.); lightly salted fish products from fish that ripen with salting (salmon, salmon...

Organization of the cooking process and preparation of complex cold culinary products in the cafe "Friday"

Any meat dish, including poultry, that is served cold must be well chilled after cooking. This makes it possible to properly and beautifully cut the meat. The slices of cold meat should be thinner than the slices of meat...

Organization of the cooking process and preparation of complex cold culinary products in the cafe "Friday"

Cold meat is served on long porcelain or metal dishes, or on glass trays. Each type of meat should be served on a separate dish, placed in one or more rows, based on the size of the dish and slices ...

Organization of the cooking process and preparation of complex cold culinary products in the cafe "Friday"

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Table 13...

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The importance of vegetables in human nutrition cannot be overestimated. It has been established that with the correct selection of various fruits and vegetables, the body is provided not only with carbohydrates, but also to a large extent with proteins ...

Cooking technology

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Technology of preparation of cold dishes and snacks; range, cooking salads from raw vegetables, cooking vinaigrette. Layer cake technology

food service technology

The company receives vegetables: tubers (potatoes), root crops (carrots, beets, radishes), cabbage vegetables (white and Beijing), onion vegetables (onions), tomato vegetables (tomatoes), lettuce and green onions ...

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Cold meals and snacks

Cold meals and snacks

The assortment of cold dishes and snacks is very diverse: sandwiches, salads and vinaigrettes, dishes and snacks from vegetables, fish, meat, poultry and eggs, aspic dishes, pates, jellies, fried and boiled meat, fish, poultry ...

Today there is a lot of debate about who and how should observe Great Lent. What is the measure for beginners, what for workers, what kind of priest blesses them to eat what food, what they write about this on the Internet, etc. However, those who argue will probably be very surprised if they find out that everyone has one measure - this is the Typikon, or the Charter of the Church. More about this in the answers of Hieromonk Elijah.

Question: Batiushka, some say that the Typikon was compiled by monks for monks, and that monks must fast strictly, while laymen can fast according to their strength. Is it so?

Of course, everything needs a measure. And this measure was established by our Holy Fathers, who took into account every little thing. And if you really believe, then you trust the Mother Church, which determined the statutes (Typicon) to be fulfilled for everyone. Another thing is that if you do not fulfill these charters, then you need to repent of this. But do not look for an excuse for your gluttony.

That the Typicon was compiled by monks is not surprising. In the Church, all decisions have always been adopted by councils of bishops, who, of course, were monks. Yes, and remember the words of St. John of the Ladder that the light for the monks is the Angels, and the light for the laity is the monks.

The monks have always fasted and are fasting much more strictly than the Typicon requires. They move especially. These are their exploits in Christ. There are also pious lay people who observe fasting more strictly than it is written in the Typicon. But the Typicon is the lower limit of what is permitted. This is something we must all do.

Question: Batiushka, some, even priests, say that it is easy for monks to fast, because they practically do not move, they conserve their strength. He walked from the cell two meters to the temple and back. And the laity have to go by public transport to get to the temple. We have to work to feed ourselves. And that takes a lot of energy...

Hieromonk Elijah: I think it is somehow indecent to support a dispute between monks and laity. If you think that it is easier for monks, then go to the monastery. There is such an ancient folk proverb: "The fish is looking for where it is deeper, and the man is looking for where it is better." If you think that it is easier in a monastery, then with God. What's stopping you?

Monks also have obediences (work), and priestly monks have many spiritual children. Believe me, it takes no less physical strength than a builder at a construction site. When the Typicon was compiled, then the monks generally lived in the Egyptian desert and gathered in the temple from their cells, which were not a stone's throw away from the monastery. It was necessary to walk several kilometers to the temple through mountainous bumpy terrain, and not ride, sitting on an easy chair of a trolleybus or subway.

In general, a lot can be said about this. But the essence of the severity of Great Lent is simple. If you are a true Christian, and not just put on the mask of a believer, then you should always be ready to die for Christ. Is not it? Well, and what then to trifle with the Post? If you are not able to force yourself to observe the Fast, then how can you force yourself to die for the sake of Christ?

Fasting is essentially a test for beginners. And for a churched person, this is a great joy. “We fast with a pleasant fast,” is sung in liturgical hymns.

Question: Father, what about the fact that different priests speak differently about Lent? Some say that you need to define a measure for yourself, for example, do not eat chocolate or cakes in Lent, and this is already enough.

Hieromonk Elijah: You can say whatever you want. But we, Orthodox, should not choose what is, as it were, closer and more accessible to us, but take the Typicon as a basis. Then we can hope for salvation.

The Apostle Paul spoke of our times like this: For there will come a time when they will not endure sound doctrine, but according to their whims they will choose for themselves teachers who will flatter their ears; and turn their ears away from the truth and turn to fables (2 Tim. 4:3-4).

The Christian always chooses the narrow and thorny path, not the easy and wide one. Help us all Lord!

Introduction

Fasting is essential in the spiritual life of a Christian. The first commandment given by God to the man he created in Paradise was the commandment to fast. “Because we didn’t fast, we were thrown out of paradise! Therefore, let us fast in order to ascend to paradise again,” says the saint. The Lord Jesus Christ himself blessed the fasting of his disciples, saying: “The days will come when the Bridegroom is taken away from them, and then they fast” (). Many holy fathers spoke about the importance of fasting in the spiritual life. “The soul is humbled by nothing more than if someone is temperate in food,” testified Abba Pimen. And the monk devoted a special stage of his spiritual “Ladder” to fasting, where he noted that “the head of demons is the fallen den, and the head of the passions is gluttony.”

Of course, Orthodox fasting has never been seen as an end in itself. He, according to the Holy Fathers, is a means for true spiritual life, an aid in the struggle against passions and on the path to communion with God. “Abstinence is necessary so that, after pacifying the flesh with fasting, it is easier to enter into battle with other passions,” Abba Serapion instructed. Bodily fasting must always be paired with spiritual self-restraint, primarily in passions, sinful desires, and lusts. “There is a bodily fast when the womb fasts from food and drink; there is spiritual fasting when the soul abstains from evil thoughts, deeds, and words… Physical fasting is useful for us, but spiritual fasting is indispensable, so that bodily fasting is nothing without it,” the saint wrote.

However, the importance of bodily continence was recognized by all ascetics, from the reverends of the ancient monastic patericons to the elders of the twentieth century.

At the same time, the Orthodox over the centuries has developed fairly clear rules and recommendations regarding the order and quality of food necessary for the successful completion of the feat of bodily abstinence. These institutions are indicated in the Typicon and Triodion. At the same time, on the one hand, the number of meals per day is limited, on the other hand, the time of the first eating of food, and, finally, the quality of food. In some cases, the entire volume and composition of the meal is clearly specified.

It should be noted that the Orthodox charter is not divided into monastic and secular and is mandatory for all faithful children of the Orthodox Church. Only pregnant and lactating women, children, and seriously ill people are exempted from bodily fasting.

However, it should be borne in mind that the charter was nevertheless formed in the monasteries and mainly for the monastic community. Moreover, he was guided by countries with a hot climate. Even the saint, while in exile in the far north of the Roman Empire, noted that for the northern monasteries he founded, it was necessary to adjust the charter on fasting, taking into account the more severe climate and hard physical labor that the brethren had to bear.

The birthplace of the modern Church liturgical and disciplinary charter is the Palestinian monasteries, primarily the monastery of Savva the Sanctified near Jerusalem; also, as a rule, the tradition of Mount Athos is reflected in the Typicon. Often these two traditions are cited in parallel as equally possible and acceptable.

It is possible that the requirements of the Orthodox statute will seem unbearable to a modern civilized person, but even the very knowledge of what was considered ordinary and normal in former times will allow us, if not to imitate the ancient laborers, then at least to soberly assess our own measure of abstinence and ascetic feat and thus acquire humility.

General provisions of the Orthodox charter on the meal

The Orthodox Charter does not require more than 2 meals a day. The first meal is usually served after the Divine Liturgy, i.e. around noon, and the second - after vespers, i.e. in the evening. If only one meal is laid, then it is usually offered at the 9th hour of Byzantine time.

All time indications of the Typicon are based on the Byzantine principle of time calculation. This principle tied clocks to sunrise and sunset. Currently, he continues to operate on Mount Athos. According to the Byzantine clock, the time from sunrise to sunset was divided into 4 guards of the day, and also the time from sunset to sunrise into 4 guards of the night. Each guard consisted of 3 hours. Accordingly, the 1st hour of the day began at sunrise, and the 12th hour of the day ended at sunset. There is a tradition of roughly translating this system into modern clocks, when the 1st hour of the day according to the Typicon corresponds to 6 o'clock in the morning in our understanding, and the 1st hour of the night corresponds to our 6 o'clock in the evening (18.00). We will adhere to this generally accepted tradition, indicating the approximate time when it is necessary to have a meal according to the Typicon.

With regard to food quality, one can distinguish the following types of meals(listed in ascending order of severity):

1. Permission "for the whole" or "at the meal of the brethren, consolation is great." No restrictions (only non-tasting of meat by monastics in all cases is preserved)
2. Abstinence only from meat, all other products are allowed (this happens for the laity only on the cheese week - i.e. butter)
3. Abstinence from meat, eggs and dairy products, but fish is allowed (and, of course, hot plant foods, vegetable oil, wine)
4. Abstinence from meat, eggs, milk and fish. Hot vegetable food is allowed - "boiling" (ie, heat-treated - boiled, baked, etc.) with vegetable oil and wine.
5. Abstinence also from vegetable oil and wine. Hot food without oil is allowed.
6. Xerophagy. “Bread and water and the like” is allowed (Chapter 35), i.e. raw, dried or soaked vegetables, fruits (in the Typicon, for example: raisins, olives, nuts (Chapter 36), figs, i.e. figs) - “one every day” (chapter 36), i.e. every time one of these.
7. Complete abstinence from food and drink is what the Typicon actually calls the word “fasting”.

Naturally, a less strict establishment allows everything that is possible with a more strict fast. That is, for example, if, according to the charter, fish is prescribed, then of course you can eat vegetable oil, and if dairy products are allowed, then you can also eat fish.

Wine in the Byzantine tradition was consumed everywhere, mostly diluted with hot water, and was considered a natural component of an ordinary meal. This explains the rather frequent permission for the use of wine in the charter of the meal. Naturally, we are talking only about natural grape wine without the addition of alcohol or sugar. The measure of wine is stipulated very clearly: from 1 to 3 krasovuls (i.e. bowls). The charter also notes that “praise to a monk, if you do not drink wine” (chapter 35), i.e. that abstaining from wine, even in those days when it is permitted by the charter, is highly laudable.

The order of the meal, especially during the Christmas and Petrov fasts, is closely related to the category, i.e. degree of holidays. From the point of view of the rules of fasting, the following three categories of church holidays are important: I - vigils, II - polyeleos and with doxology, III - small ones.

In the Typicon, the general order of the Meal is described in chapter 35. Additions and clarifications about the meal on holidays and during fasts are given in chapters: 32,33,34,36, as well as in the month itself (chapter 48), where instructions are made regarding the Christmas Fasting and the order of the meal on specific holidays. Also, there are instructions about the meal in chapters 49 and 50 - “On the Fortecost” and “On Pentecost” and 51 “The Beginning of the Fast of the Glorious and All-Praised Apostles (Peter and Paul)”. We will try to harmonize all these instructions into a common system.

The order of the meal outside of long fasts.

In non-fasting times and in non-fasting days, i.e. in addition to Wednesday, heel (and in monasteries Monday also belongs to fast days), it is supposed to eat twice a day without restriction as food.

On Sundays and the Twelfth Feasts of the Lord, three meals are served for lunch, and two for dinner. On other non-fasting days - two dishes for lunch, one for dinner.

Dishes for lunch and dinner are supposed to be the same. Typicon does not allow cooking specifically for the evening meal. However, the evening meal is supposed to be eaten warm.

Wine relies on a meal only on Sundays and holidays. On other, even non-fasting days, its use without special need or infirmity is forbidden.

Wednesday and Friday(in monasteries, Monday is also equated to them) - once a day “at the 9th hour” (about 15.00). According to the 69th canon of the Holy Apostles, to which the Typicon refers, fasting on Wednesday and Friday throughout the year is equated with Great Lent. This means that it is supposed to eat dry food once a day, "except infirmity and a holiday" (chapter 33).

For the violation of this fast, as well as Great Lent, the layman is subject to excommunication from Communion for a while, while the priest is deposed from the priesthood.

Holidays Post Wednesdays and Fridays relaxed as follows:

If on Wednesday or Friday (in the monastery - and on Monday) the feast of the Nativity of Christ or Theophany falls, then the fast is canceled, two meals are eaten without limiting the quality of food.

If on the same days the Twelve Feasts of the Theotokos fall (Nativity of the Theotokos, Assumption, Candlemas) or the great Sts. App. Peter and Paul, the Nativity of John the Baptist, the Intercession, vigilant saints, then two meals a day are supplied and eating fish is allowed. Fasting on dairy and meat foods is maintained.

If a middle feast falls on fasting days (polyeleos and with doxology), then two meals are served, and dry food is laid on the first, and boiled food with oil in the evening.

On minor holidays that fall on Wednesday or Friday (in the monastery - and Monday), the Typicon appoints to eat one meal at the 9th hour (15.00), but allows, "when the trouble of the soul is not seen", to eat boiled food without oil or even with oil (chapter 36).

During periods of long fasting, relief on the Twelfth and Great Feasts is specifically stipulated, namely:

On the Feasts of the Transfiguration, Entrance and Entrance of the Lord into Jerusalem (which always fall during fasting), on any day of the week we allow fish, wine and oil, supplying two meals (chapter 33). Those. the rule is the same as on the great holidays that fell on Wednesday or Friday.

On the Feasts of the Exaltation of the Cross and the Beheading of John the Baptist (great, but fasting holidays), it is supposed to eat twice, allowing for wine and oil, but without fish.

On the Annunciation, which almost always falls on Great Lent, the charter of the meal depends not only on the day of the week, but also on which part of Great Lent it will fall on. We will talk about this holiday in the next chapter.

Meal during Lent

The Orthodox established four long Lent - one for each season. Each of them prepares a Christian for one of the most important Church Feasts, and each has a different dedication. The oldest, longest, strictest and most important Lent is the Great Lent. It is a preparation for the meeting of Holy Week and Easter of Christ. Great Lent is offered to us in the spring and, according to the testimony of Church Tradition recorded in the Divine Liturgy, is itself a “spiritual spring” to the renewal of our spiritual feelings and pious thoughts. Great Lent lasts 49 days. In the Typicon it is called "Holy Forty Day", and the very name emphasizes the special grace of these days. The name "Fourteen" is from the Church Slavonic numeral "fourty", i.e. "forty" is not accidental. Lent itself lasts exactly 40 days, since the twelfth feasts of the Annunciation and the Entry of the Lord into Jerusalem are excluded from the total number of 49, on which fasting is relaxed and in the language of the Typicon can no longer be called a fast in the strict sense, as well as 6 days of Holy Week, which form a special Liturgical and ascetic cycle - Lent of Holy Week.

The Second Lord's Fast is winter, Christmas. It is also long - lasts 40 days, and is a preparation for the second most important Gospel event after the Resurrection of Christ - Christmas.

Third Post - autumn, Assumption. It is dedicated to the Mother of God and prepares us for the main Mother of God feast - the feast of the Assumption. It is the shortest, lasting only 14 days, but in terms of severity it is equal to Great Lent.

Fourth Post - summer, Petrovsky. This is an apostolic post, which is dedicated to the labors and deeds of the holy Apostles, who brought to us and to all peoples the Light of the faith of Christ. It ends with the Feast of the Holy Apostles Peter and Paul. Historically, it was intended for those who violated or for some reason could not withstand Great Lent. And later extended to all Christians. The length of this Lent varies from year to year, because it depends on Easter. It begins on the Monday after All Saints' Week and ends on June 29/July 12. Accordingly, its duration varies from 11 to 42 days.

In different Fasts, the charter of the meal is different, so we will talk about each Fast separately.

Great Lent

Great Lent begins on Cheese Week (Maslyanitsa). The charter assumes from Cheese (meat-free) Monday abstention from meat, while all other food is allowed. And this week is solid. This means that dairy products and eggs can also be consumed on Wednesday and Friday.

With regard to the number of meals on all days, except for Wednesday and Friday, two meals are laid. On Wednesday and Friday, one meal is laid in the evening "at the 9th hour" (chapter 35), i.e. around 15.00.

On Cheesefare Week (Forgiveness Sunday), a conspiracy is performed. Two meals are laid and “at Vespers there is consolation to the brethren at the meal” (sheet 407, p. 823)

First week of Great Lent according to the Charter, the most strict in relation to the meal.

The charter offers two options for fasting this week - the main (Palestinian) and Athos.

The first rank suggests the following meal order:

In the special chapter of the Typicon dedicated to Great Lent (chapter 32), the first rite (of the Palestine monastery of St. Sava the Sanctified) is given, but a little more about the first three days. Namely, for those who cannot endure complete abstinence from food and drink during the first two days of Great Lent, as well as for the elderly, “bread and kvass” is allowed on Tuesday after Vespers (i.e. after the 9th hour day according to Byzantine time, which roughly corresponds to from 14.00 to 15.00). On Wednesday, at the meal, “warm bread and warm vegetable meals are blessed, and dill (that is, a hot infusion or decoction of herbs or berries, fruits) with honey is given.”

The second rank of Athos suggests the following:

Saturday of the First Week the number of meals in the Typicon is not specifically specified. Instructions are given for only one meal, the second is not mentioned. However, the general structure of the Divine Liturgy appoints the first meal in the afternoon, after the Liturgy, which presupposes the presence of an evening meal. The absence of special instructions means that the general principle previously formulated applies, namely, that the second meal is in all respects similar to the first. This principle of "default action" is in principle characteristic of the Typicon.

With regard to the quality of food, on the Sabbath of the First Week, boiled food with vegetable oil and wine is allowed. Boiled legumes, olives and olives are recommended at the meal, “we eat beans scalded with white and black olives, and boiled (i.e. boiled hot food) with oil. We drink wine according to krasovul ”(sheet 425ob, p. 858).

On the First Week of Great Lent, i.e. on Sunday, the charter definitely appoints two meals with boiled hot food, vegetable oil and wine - two bowls each. The same rule applies to all other Sundays of Great Lent.

In other weeks The Typicon (chapter 32) prescribes on weekdays (from Monday to Friday) to abstain from food and drink until evening, which means eating at the 9th hour of the day, i.e. around 15.00, and eat dry food once a day. On Saturdays and Sundays, eat boiled food with vegetable oil and wine twice a day. (Although the number of meals on Saturday is not explicitly stated, the whole structure of the Divine Services on Saturdays, as well as on Sundays, assumes the first meal after the Liturgy in the afternoon, which means that the evening meal is laid. When the Typicon prescribes one meal a day, it is served after Vespers. at the 9th hour).

Fish for Lent allowed only twice - on the Feasts of the Annunciation and the Entry of the Lord into Jerusalem (Palm Sunday).

On the Feast of the Finding of the Head of St. John the Baptist, which happened in Great Lent, there is one meal after Vespers, but it offers two dishes of hot boiled food with oil and wine. If it falls on Wednesday or Friday, then two dishes of boiled food without oil; wine is allowed.

On the feast of the Annunciation(on the eve of the holiday), if it falls before Lazarus Saturday, boiled food with wine and oil is allowed. If on Holy Week, then fasting will not be relaxed. There is one meal.

The self Feast of the Annunciation, if it does not fall on Saturday or Sunday, one meal is also laid, but eating fish is allowed. However, if the Annunciation falls on Holy Week, the fish is no longer eaten. On Great Monday, Tuesday, Wednesday and Thursday, if the Annunciation happens, wine and oil are allowed (one meal is supposed). If the Annunciation falls on Great Heel, only wine is allowed.

On Thursday of the fifth week of Great Lent (Standing of St. Mary of Egypt), one meal is laid at the 9th hour (about 15.00) - boiled food with oil and wine "labor for the sake of vigil" (p. 882). Some statutes allow only wine, and oil is not allowed (ibid.)

On Friday of the same week (before the feast of the Praise of the Most Holy Theotokos), the wine "Labor for the Vigilant Who Wants to Be" is allowed (p. 883). The meal is supposed to be one at the 9th hour.

The charter of Holy Mount Athos allows two meals at a meal and the tasting of wine and oil, not only on the feast of the Finding of the head of St. John the Baptist (regardless of the day of the week), but also for the memory of 40 MCH. Sebastian, On Wednesday of the Cross (on the middle of Lent), on Thursday and Friday of the fifth week (on the Standing of St. Mary of Egypt and on the Praise of the Mother of God).

On Lazarus Saturday in addition to boiled food with oil and wine, fish caviar “asche imams” is allowed, i.e. if possible, three ongi (i.e. 100 gr.)

On the Feast of the Lord's Entry into Jerusalem(Palm Sunday) “consolation at the meal” - fish is supposed to. As on other Sundays, two meals are laid, and permission for wine and oil is naturally preserved.

On Holy Week Typicon in the first three days, i.e. on Monday, Tuesday and Wednesday, he prescribes dry eating, while indicating: “as it is on the 1st week of this holy Lent, on these days, on Great Monday, on Tuesday and on Wednesday it is fitting to fast” (Chapter 49, p. 902) .

There is an obvious contradiction here, since for the First Week, complete abstinence was prescribed for the first two days, and on Wednesday “warm vegetable meals” were allowed, i.e. boiled food. It is also not entirely logical to particularly emphasize the severity of these days, while all the weekdays of Great Lent the Typicon in another chapter prescribed the same dry diet (chapter 35). Let's try to clarify this contradiction.

On the one hand, the Typicon often repeats information in different places with slight variations, so perhaps this is just such a case. But on the other hand, it can be assumed that in this case we are dealing with the fixation of different charters, which is also characteristic of the Typicon. One of them is more strict, prescribes dry eating during the weekdays of the entire Lent. Another suggests dry eating only on Monday, Wednesday and Friday, like other Fasts, and on Tuesday and Thursday it still suggested boiled food, although once a day and without oil. Those. similar to the Dormition Fast, which is indirectly confirmed by the phrase in the Typicon, which equates the Dormition Fast to the Great.

On Maundy Thursday, food is eaten after Vespers, connected with the Liturgy of St. , i.e. once a day, in the evening. The beginning of the Vespers Typikon appoints at the 8th hour of the day (i.e. from 14.00), respectively, its end will be at the tenth hour, i.e. around 15.30-16.00 hours.

Regarding the quality of food on Maundy Thursday, the Typikon gives three ranks:

According to the usual (Palestinian) order, one dish is laid, but boiled food with vegetable oil is allowed.

According to the Studian statute, “eat the same brew, and juicy, and the bean is scalded, and we drink wine” (p. 912), i.e. one boiled dish is supposed, but supplemented with sochi (any porridge) and legumes; oil is silent in this statute, i.e. Apparently it's not allowed.

According to the charter of the Holy Mount Athos, two boiled dishes with oil and wine are laid.

On Great Heel, a full fast is prescribed, i.e. complete abstinence from food and drink. “If anyone is very weak or old,” i.e. very old in age, and cannot bear a full fast, “bread and water are given to him after the setting of the sun” (p. 920).

On Great Saturday "at the 2nd hour of the night", i.e. around 19.00, the only meal is supposed. “He gives the brethren a single loaf of bread, half a liter of loaves, and 6 figs or dates, and one measure of a cup of wine. And where there is no wine, the brethren drink kvass from honey or from zhit. A studio charter is also cited, prescribing the same thing: “eat nothing like this, but bread and vegetables and little wine” (p. 929)

Those who break Great Lent even by eating fish, except for the prescribed two Feasts, the Typicon forbids Communion on Holy Pascha and prescribes two more weeks of repentance (chapter 32).

The post of St. Apostles:

Typikon gives two ranks, close, but not identical. According to the first (chapter 34):

On Monday, Wednesday and Friday, one meal is laid at the 9th hour (15.00), dry eating.

On Tuesday and Thursday boiled food with oil and wine is laid. Regarding the number of meals, it is not directly stated, but according to the general logic of the text (from the opposition to Monday, Wednesday and Friday), one can conclude that two meals were eaten. This is also confirmed by the fact that in the next chapter, devoted to the Dormition Fast, the need to fast until 9 o'clock in the afternoon (that is, until 15.00) and, accordingly, eat once a day on all days of the week is specifically stipulated.

Fishing is allowed on Saturday and Sunday. It is not directly stated regarding the number of meals, however, the Typikon directly prohibits fasting as complete abstinence on Saturdays and Sundays, therefore it is obvious that two meals are laid - in the afternoon and in the evening (for example, see about Christmas Eve of the Nativity of Christ and Theophany: “on Saturday or a week of fasting does not happen” (p. 351, chapter 48, December 25)).

If at the same time on Monday, Tuesday or Thursday there will be a memory of a polyeleic saint or a saint “with doxology” (middle holiday), then fish is allowed on these days. On Monday, there are also two meals a day, like Tuesday or Thursday.

If the memory of such a saint (middle feast) falls on Wednesday or Friday, then only wine and oil are allowed. The meal is supplied one per day.

If on Wednesday or Friday there is a memory of a vigilant saint or a patronal feast, then fish is allowed. Regarding the number of meals, the Typicon is again silent, but according to the general logic, one meal was specially stipulated when permitting fish, so it is logical to assume that on such holidays it is supposed to eat two meals a day.

Another rank (chapter 35 and 51 in part) suggests the following:

On Tuesday and Thursday, eat one dish of boiled food without oil once a day at about 15.00. Also, at the meal, “other dry food” is supplied, i.e. raw and soaked vegetables and fruits.

On Monday, Wednesday and Friday, dry eating “bread and water and the like” is prescribed, once a day.

On Saturday and Sunday - two meals of boiled food with oil and fish. Two meals.

Regarding the relaxation of fasting on holidays, the second rank does not give special instructions that differ from those given above.

Thus, there are only a few differences between the two ranks. The first involves eating two meals on Tuesday and Thursday with oil and wine, and the second blesses eating once a day and without oil, unless a feast happens. All other provisions of the two ranks of the Petrov post are similar.

Assumption Post

On weekdays, except Saturday and Sunday, one meal is served at the 9th hour (15.00). On Monday, Wednesday and Friday - dry food, on Tuesday and Thursday - boiled food without vegetable oil. On Saturday and Sunday - two meals with vegetable oil and wine. Fish is allowed only for the Transfiguration.

Christmas post

According to the Typicon, its charter is in all respects similar to the charter on the fast of Sts. App. Peter and Paul.

When committing the so-called. "alleluium service", i.e. a purely Lenten service, similar to the Great Lenten rite, when the celebration of the Liturgy is not supposed, it is supposed to eat dry food at the 9th hour (chapter 48, November 14). On the first day of both the Christmas and Peter's fasts, unless it falls on a Saturday or Sunday, such a service is recommended. On other days of these fasts, when the memory of the minor saints is celebrated, the choice is left to the rector.

The Typikon appoints the following dates as feast days when a polyeleic or vigil feast is celebrated and two meals, wine and oil are laid: November 16, 25 and 30, and December 4, 5, 6, 9, 17, 20 according to Art. style. Feasts in honor of Russian saints are also added to these days.

With the beginning of the Prefeast of Christmas, i.e. from December 21, according to the old style, the fish permit is canceled even for Saturdays and Sundays.

On Christmas Eve and Epiphany, fasting is laid, i.e. abstinence from food and drink until evening. Food is laid boiled with oil once a day after Vespers, i.e. not earlier than 9 o'clock (15.00).

If these days fall on Saturday and Sunday, so that there is no fasting as a complete abstinence on Saturday or Sunday, it is necessary after the Liturgy of St. o, performed at the 6th hour (until 12.00), to taste “we eat a little bit of bread and wine” (chapter 48, December 25, p. 352). After Vespers, “we eat completely, but we don’t eat fish, but with wood oil (i.e. with vegetable oil), and scalded sochivo or kutia with honey; we also drink wine, but in poor countries we drink beer (drinking home-made - kvass, homemade wine, beer, etc.) ”

Meal on Pentecost

In the Bright Week, “we allow: monks for cheese and eggs and fish, but for the whole world” (chapter 32, p. 86)

During Pentecost, i.e. from the Week of Antipascha to Trinity on Monday, Wednesday and Friday, two meals are laid: the first is a dry diet, the second is “more perfect than eating” (chapter 32), i.e. boiled food with oil. Some also allow fish (chapter 33). Undoubtedly, the fish is laid on the Feasts of Mid-Pentecost and Passover.

From Trinity to All Saints Week - permission for everything, including Wednesday and Friday.

Conclusion

Concluding the review of the charter on fasting set out in the Typicon, I would like to emphasize that it was formed on the basis of the living experience of the centuries-old ascetic life of our ancestors and was considered feasible for every average person. The lives of the venerable fathers often describe marvelous deeds of fasting that surpass human understanding. Some holy fathers did not eat the entire Great Lent, others fasted until the 9th hour daily and ate food once a day without being satisfied, and still others did not eat not only milk, but even fish all their lives, and they put oil on the table - only once a year, at Easter. Examples of such fasting can be found even in the biographies of Athos elders of the 19th-20th centuries. Therefore, it seems very useful to recognize one's weakness in the feat of fasting, comparing the customs of Orthodox fasting generally accepted today and the recommendations of the Church Rule. And also, with the blessing of the spiritual fathers, to diversify the personal fasting feat, accepting as a rule at least one or another separate requirement of the charter for a certain period of time - for example, for the Christmas fast that has now begun.

- eating uncooked food, such as: bread, nuts, dried fruits, raw vegetables and fruits, olives, etc.
dill- decoction or infusion of herbs, fruits, berries.