What can be prepared for the commemoration in the post. Commemoration of the dead in Lent

In the twenty-first century, the commemoration is more reminiscent of the pagan feasts that the ancient Slavs did, hoping that the richer and more magnificent the farewell to the deceased, the better he would live in another world. There were considerations of vanity, prestige, the financial condition of the relatives of the deceased, as well as ignorance of Orthodox traditions in this action.

Wake on the 9th and 40th day is very important. According to Orthodox canons, until the 9th day after death, the angels show Paradise to the soul, and after that they bring the soul to God, so the show to the soul of Paradise ends. After that, until the 40th day, the soul is shown hell, where, seeing the torment of sinners, condemned to eternal torment, it is horrified and "weeps bitterly about her deeds."

Compliance with the norms in the Orthodox memorial meal requires that, before starting it, one of the relatives read the 17th kathisma from the Psalter in front of a lit icon lamp or candle. Immediately before eating, they read "Our Father ..."

Kutia and funeral pancakes are obligatory on the table.

Kutya

Traditional kutya is made from wheat grains, which are washed and soaked for several hours (or overnight), then boiled until tender. Boiled grains are mixed with honey, raisins, poppy seeds to taste. Honey can first be diluted in water in a ratio of 1/2 and boil wheat grains in the solution, then drain the solution. Rice kutya is prepared in the same way. Loose rice is boiled, then diluted honey or sugar and raisins (washed, scalded and dried) are added to it.

Butter pancakes

4 cups flour, 4 cups milk, 3 eggs, 100 g cream, 1 tbsp. a spoonful of sugar, 25-30 g of yeast, 2 tbsp. tablespoons of butter, salt to taste. Pour two cups of flour into an enameled pan, pour in two cups of warm milk, after diluting the yeast in it, mix everything well and put in a warm place. When the dough has risen, add the remaining warm milk, flour and put it in a warm place again. When it rises again, add beaten egg yolks, sugar, salt, melted butter. Mix well, add whipped cream and egg whites and mix again. Put the dough in a warm place for 15-20 minutes. Then bake pancakes.

Sample dishes at the memorial meal:

Appetizers and salads

Ham rolls with cheese and garlic

Compound
ham (preferably sliced) - 300 g,
processed cheese - 2 pcs (200 g) or hard cheese,
eggs (hard boiled) - 3 pcs,
garlic - 2 cloves,
greenery,
mayonnaise

Cooking

Ham (if not sliced) cut into thin slices
Separate yolks from whites of boiled eggs.
Proteins grate on a coarse grater.
Grate the yolks on a fine grater into another bowl.
Grate processed cheese on a coarse grater.
Wash greens, dry and finely chop.

Combine grated cheese, egg whites, herbs and garlic. Add mayonnaise and mix well.
Put 1 dessert or tablespoon of filling on the edge of a slice of ham.
And roll it up.
Dip each roll in mayonnaise, on both ends, and roll in grated yolks.
Arrange the rolls on a dish covered with lettuce leaves and garnish with herbs.

Tomatoes stuffed with fish salad

Compound
tomatoes - 5-6 pcs,
eggs - 5 pcs,
canned fish in oil - 1 can (200 g),
greenery,
salt pepper

Cooking

Wash tomatoes. Cut off the tops of the tomatoes and carefully remove the pulp with a teaspoon and put it separately.
Boil eggs and grate on a coarse grater (you can finely chop), mix with the pulp of tomatoes.
Mash canned fish with a fork and season with mayonnaise (you can add a little cheese grated on a fine grater).
Salt, pepper and add herbs. Combine eggs and mashed canned food and mix well.
Salt the tomatoes inside and gently fill with the filling with a teaspoon.
Put the finished tomatoes on a plate and garnish with herbs. You can put small handfuls of cheese grated on a fine grater on top of the tomatoes or decorate with green peas.

Eggplant appetizer with tomatoes and garlic

Compound
eggplant - 2 pcs,
tomatoes - 4-5 pcs,
garlic - 2-3 cloves,
green cilantro or parsley,

salt,
pepper

Cooking

Eggplant wash, dry and cut into circles, 0.5-0.7 mm thick.
Wash the tomatoes, dry and cut into circles.

Peel the garlic and pass through a garlic press or crush the garlic clove, pressing it with the flat side of a wide knife, then chop finely.
Season the eggplant slices with a little salt and pepper.
Put the eggplants in a frying pan heated with vegetable oil and fry over medium heat for 3-4 minutes (you should get a golden crust).
Turn the eggplant over and fry for another 3-4 minutes, until tender.
The fried mugs can be laid out on a paper towel to absorb excess oil.
Put eggplants on a dish, alternating with circles of tomatoes, sprinkle with garlic and herbs.
* This dish can be stored for several days in the refrigerator, if put in a small saucepan in layers: eggplant, put circles of tomatoes on top, sprinkle with salt, pepper, chopped garlic and herbs. Thus, continue to spread the vegetables, alternating layers. Eggplants will soak in tomato juice, and the dish will be even tastier.

Sandwiches with sprats

Compound
half a white banana
sprats (canned in oil) - 1 can
mayonnaise,
garlic - 1-2 cloves
pickled cucumbers - 2-3 pieces (instead of cucumbers, you can take a lemon),
greenery

Cooking

Cut the loaf into slices and fry each slice on both sides in vegetable oil.
Grate the fried banana slices with garlic.
Lubricate each slice with mayonnaise and put a slice of pickled cucumber or a thin slice of lemon.

* you can not rub each piece of loaf with garlic, but mix garlic with mayonnaise, and then spread slices of bread with this garlic mayonnaise
Lay one or two sprats on top and decorate with herbs.

Beet salad with garlic

Compound
beets - 2 pcs,
garlic - 2 cloves,
cheese - 70-100 g,
mayonnaise,
salt,
walnuts, raisins or prunes - optional

Cooking

Wash the beets (do not peel), wrap each in foil and bake in the oven at a temperature of 180 ° ~ 60-80 minutes (depending on the size of the beets) or boil until tender.
Peel the boiled beets and grate on a coarse grater.

Grate the cheese.
In a bowl, combine beets, garlic and cheese.
Season the salad with mayonnaise, salt to taste and transfer to a salad bowl.

* If desired, chopped walnuts, raisins or steamed and finely chopped prunes can be added to the salad

Vegetable salad

Compound
bell pepper - 1 pc,
tomatoes - 2 pieces,
cucumbers - 1 piece,
canned corn,
vegetable oil,
salt,
pepper

Cooking

Wash vegetables. Remove skin from cucumbers and cut into small cubes. Cut the tomato into cubes too. Put tomatoes and cucumbers in a salad bowl, add diced red bell pepper and canned corn. Salad and pepper to taste, mix well and season with vegetable oil.

Salad "Spring freshness"

Compound
cucumber - 1 piece,
tomatoes - 1-2 pieces,
radish - 4 pcs,
dill greens,
granular cottage cheese - 1 tablespoon,
natural yogurt - 1-2 tablespoons,
salt

Cooking

Wash and dry vegetables.
Cut the skin off the tomato with a sharp knife and set it aside for a rose garnish. Cut the tomatoes into strips.
Cucumber cut into strips.
Cut the radish into half circles or small slices.
Chop greens.
Put the vegetables in a salad bowl, salt and mix.
Add a little grainy cottage cheese to the salad and season with natural yogurt or sour cream.
The salad is prepared just before serving.

Vinaigrette with herring

Compound
herring - 1 pc.
potatoes - 2-3 pcs.
beets - 1 pc.
carrots - 1 pc.
head of onion - 1 pc.
pickled cucumbers - 2 pcs.
vinegar - to taste
salt
pepper
green lettuce leaves.

Soak herring in strong tea, separate the fillet from the bones, cut into small pieces. Boil potatoes, beets, carrots, cool, peel, cut into small cubes. Finely chop the cucumbers. Combine all components, mix, season to taste with salt, pepper, vinegar, vegetable oil, garnish with lettuce.

Olivie

Compound
boiled sausage (or boiled / fried poultry fillet) - 250g,
potatoes - 2-3pcs,
pickled or pickled cucumbers - 2 pcs,
eggs - 4pcs,
green peas - 0.5 cups,
boiled carrots (optional) - 1 piece,
mayonnaise,
salt to taste

Cooking

Cut sausage or chicken boiled meat into cubes. Cut boiled potatoes, boiled carrots, boiled eggs, pickled or pickled cucumbers into small cubes. Add green peas.
Mix everything and dress the salad with mayonnaise.

Cabbage salad with crab sticks

Compound
cabbage - 300g,
crab sticks - 100g,
corn - half a jar (400 grams),
mayonnaise

Cooking

Rinse and chop fresh cabbage. Finely chop the crab sticks.
Put chopped cabbage into a salad bowl (make cabbage a little with your hands to make it softer), add chopped crab sticks, half a jar of corn and season with mayonnaise. Mix the salad well and serve.

Hot dishes

Legs stewed in sour cream

Legs 4 pcs
Sour cream - 250g
Tomato - 1pc
Sweet pepper - 1 pc.
Salt pepper
Cut the legs in half and fry in a pan, preferably without oil, until golden brown. Then put them in a bowl for stewing, pour sour cream and cut the tomato and pepper into cubes, salt and pepper. Cover the pot with a lid and simmer over low heat until done.

Cutlets baked with mushrooms and cheese

Compound
minced meat (pork + beef) - 500 g,
onion - 2 pcs,
white bread or loaf - 1-2 slices,
cheese - 100-150 g,
champignons - 150-200 g,
parsley,
garlic - 2 cloves,
mayonnaise or sour cream
salt,
black pepper,
vegetable oil for frying

Cooking

Peel and finely chop the onion.
Peel the garlic and pass through a garlic squeezer or finely chop.
Grate the cheese.
Wash mushrooms, dry and cut into slices.
Wash greens, dry and chop.
In a frying pan heated with vegetable oil, over medium heat, fry the onion and garlic for 2-3 minutes.
Place half of the fried onion in a bowl and set aside.
Add champignons to the onion remaining in the pan and fry, stirring, for 8-10 minutes (if desired, you can fry the mushrooms until golden brown or just lightly fry). Salt and pepper.
Crush yesterday's white bread without crusts or a bun, pour milk over it and leave to swell. Squeeze out the swollen bread well.
Add squeezed bread, fried onions with garlic, herbs, salt, pepper to the minced meat, mix well and beat the minced meat several times, throwing the minced meat into a bowl or on the table.
Form round cutlets from minced meat and fry on both sides until golden brown.
Place the cutlets on a baking sheet or in a baking dish.
Lubricate each cutlet with mayonnaise or sour cream and put a slide of fried mushrooms with onions.
Sprinkle cheese on top.
Bake at 180°C ~25 minutes.

Meat in French

Compound
pork - 400-500 g,
onion - 3-4 pieces,
hard cheese - 200-300 g,
mayonnaise - 400 g,
pepper,
salt,
greenery

Cooking

Wash the meat, dry it and cut across the fibers into layers, 1 cm thick.
Each layer of meat is well beaten off, salt and pepper.
Peel the onion and cut into rings or half rings.
Cheese grate on a coarse grater.
Put the meat on a greased baking sheet.
On top, on the meat, put the onion (not a very thick layer).
Drizzle meat with mayonnaise.
Sprinkle with grated cheese.
Bake for 25 minutes at 180°C.
Let the cooked meat rest for 10-15 minutes. Serve hot, sprinkled with herbs.

Stuffed Peppers

Compound
minced meat (pork + beef) - 400 g,
pepper - 7-10 pieces,
rice (dry) - 2-3 tablespoons,
onion - 1 pc,
carrots - 1 pc,
garlic 2 cloves,
tomato - 1-2 pieces,
parsley, dill,
tomato paste - 1 tablespoon,
sugar - 1/4 teaspoon,
vegetable oil for frying,
salt,
pepper

for tomato cream sauce
tomato paste - 2-3 tablespoons,
sour cream - 200 g,
water - 1-1.5 cups (more possible)

Cooking

Wash the peppers, carefully cut out the seed box and rinse again from the seeds.
In a saucepan or frying pan heated with vegetable oil, lightly fry the peppers on all sides and transfer them to a plate.
Prepare the filling:
Rinse the rice and boil until half cooked in salted water. Drain the water.


In a frying pan heated with vegetable oil, fry the onion for 3 minutes, add the carrots and fry, stirring occasionally, for 4-5 minutes.
In a large bowl, combine minced meat, rice and fried onions with carrots.
Wash the tomato, dry it and grate it on a coarse grater, discard the skin.

Wash greens, dry and chop.
Add the tomato mass, tomato paste, herbs, garlic, salt, sugar, pepper to the minced meat and mix well.
Fill prepared peppers with minced meat.
Put the peppers in a saucepan or other thick-walled dish.
Prepare tomato cream sauce:
Combine sour cream with tomato paste, dilute the sauce with water, salt and pepper.
Pour the sauce over the peppers.
Cover the saucepan with a lid. Bring liquid to a boil over medium heat and reduce heat.
Cook peppers for 40 minutes.
Turn off the heat and let it brew under the lid for another 10 minutes.
When serving, sprinkle with herbs and pour over sour cream.

If the commemoration is performed on fast days, then the food should be fast.

If the commemoration fell on the time of Great Lent, then on weekdays the commemoration is not performed, but is transferred to the next (forward) Saturday or Sunday. This is done because only on these days (on Saturday and Sunday) are full Divine Liturgies celebrated, and particles are taken out for the dead at the proskomidia.

Memorial days that fell on Bright Week (the first week after Easter) and on Monday of the second Easter week are transferred to Radonitsa - Tuesday of the second week after Easter.

lean food

Lean pancakes

Lean pancakes are prepared without the addition of muffins (cow butter, eggs, sour cream, sugar, etc.). For lean pancakes you will need: 4 cups of flour (buckwheat or wheat, you can mix both types of flour), 4.5 cups of milk, 20-25 g of yeast, salt to taste. Pour half a glass of warm milk into an enamel pan and dilute the yeast in it, add another one and a half glasses of milk. While stirring, add 2 cups of flour. Mix the dough well, cover the pan with a towel and put in a warm place. When the dough comes up (increases in volume by 2-3 times), add the rest of the flour, milk, salt to it, mix well and put it in a warm place again. After the dough rises again, you should bake pancakes, carefully scooping up the dough so that it does not fall off. The pan is usually first greased with one teaspoon of vegetable oil.

Appetizers and salads

Sandwiches "Spring"

Compound
white or black bread - 4 slices,
guacamole sauce or avocado pulp (optional component in the recipe) - 4-6 teaspoons,
tomato - 1 pc,
cucumber - 0.5-1 piece (small),
lettuce,
basil or dill greens
lemon - 1/3-1/2 pieces,
salt,
black pepper

Cooking

Cut white or black bread into slices (if desired, bread can be fried in vegetable or olive oil and cooled).
Spread slices of bread with Guacamole sauce.

* if there is no Guacamole sauce, you can simply chop the avocado pulp with a fork, salt, and sprinkle with lemon juice - spread bread with this avocado cream
* if there is no avocado, you can not grease the bread at all, but immediately start laying vegetables on slices of bread or, if the bread is fried, you can rub it with half a garlic clove

Wash the tomato and cut into circles.
Cucumber cut into circles.
Wash and dry lettuce leaves.
Wash and dry dill or basil greens.
Lay lettuce leaves, mugs of tomatoes, mugs of cucumber on slices of bread.
Salt the sandwiches with coarse salt, pepper and sprinkle with lemon juice.

Fish jelly

1 kg. any fish (preferably several varieties), 1 pc. carrots, 1 onion, 1 parsley root, 1.5 l. fish broth, salt, pepper.

Cut fresh or fresh-frozen fish, divide into pieces and salt. Boil pieces of fish together with roots and spices in a ready-made broth from fish waste, then remove the fish, strain the broth, pour it over the fish and put it in a cold place to solidify.

The vinaigrette

Compound
potatoes - 2-3 pieces,
beets - 1 pc,
carrots - 1-2 pieces,
sauerkraut - 100-150 g,
onion - 1 pc,
pickled or pickled cucumbers - 2-3 medium pieces,
vegetable oil,
green onions - optional
salt

Cooking

Wash potatoes, beets, carrots well.
Put the vegetables in a saucepan, cover with water, bring to a boil and boil until tender.

* Optionally, vegetables can be wrapped in foil and baked in the oven at 180°C until tender. Wrap each vegetable separately in foil.

Peel boiled vegetables and cut into small cubes.
Peel the onion and finely chop.
Cucumbers cut into cubes.
Squeeze sauerkraut a little from the brine.
Add a little vegetable oil to the beets and mix - then the beets will not color the rest of the vegetables.
Combine together: potatoes, carrots, onions, cucumbers, cabbage, season with oil and mix gently.
Add beets, salt to taste and mix everything together again.
When serving, you can sprinkle with green onions.

Beijing (white) cabbage salad with tomatoes

Compound
Beijing cabbage or white cabbage - 1/3 of a small head,
tomatoes - 2-3 pieces,
Bulgarian pepper - 1 piece,
vegetable oil,
salt

Cooking

Wash the cabbage, let the liquid drain and chop.
Wash the tomatoes, remove the stalks and cut into small slices or cubes.
Wash bell pepper, remove seeds and cut into cubes.
Mash the cabbage a little with your hands so that it starts up the juice and put it in a salad bowl.
Add tomatoes and peppers.
Salt the salad (you can lightly sprinkle with lemon juice) and season with vegetable oil.

Potato salad with pickled mushrooms and green peas

Compound
potatoes - 6-8 pcs,
onion - 1 pc,
pickled champignons or other mushrooms - 1 can,
pickled cucumbers - 4-5 pcs,
green peas - 1 jar,
greens (optional)
salt,
pepper,
vegetable oil

Cooking

Wash the potatoes well and cook in their skins until tender. Clean and cut into cubes.
Drain the liquid from the pickled mushrooms and cut into slices.
Cut pickled cucumbers into small cubes.
Peel the onion and cut into half rings or quarter rings.
Drain liquid from green peas.
Wash greens, dry and chop.
Combine the prepared ingredients together: potatoes, mushrooms, cucumbers, onions, green peas, herbs, salt, pepper.
Salad dress with oil and mix.

Canned fish salad with green onions

Compound
canned fish - 1 can,
olives - 0.5 cans,
green onion,
potatoes - 2-3 pieces,
lean mayonnaise or salad dressing

for salad dressing

vegetable oil - 2 tbsp. spoons,
lemon juice - 1 tbsp
pepper,
salt

Cooking

Mash the canned food with a fork.
Boil potatoes, cool and cut into cubes.
Cut olives into rings.
Cut green onions.
Combine canned food, potatoes, onions, olives, season with salad dressing or lean mayonnaise, add salt to taste and mix.
Salad dressing: vegetable oil, lemon juice, pepper, salt - combine all components.

Hot dishes

Eggplant stuffed with mushrooms

Compound
eggplant - 2 pcs,
bell pepper - 1-2 pieces,
onion - 1 pc,
tomatoes - 2 pcs,
champignons - 150 g,
garlic - 2-3 cloves,
parsley or cilantro,
walnuts,
vegetable oil,
salt,
pepper

Cooking

Wash the eggplants, cut off the tails and cut each eggplant lengthwise into 2 halves.
From each half, carefully, using a knife or spoon, cut out the flesh and set aside.
Put hollow eggplant boats on a baking sheet or in a baking dish, salt them from the inside and grease with vegetable oil.
Bake the boats at a temperature of 230 degrees for 10-15 minutes.
Peel the onion and finely chop.
Wash the pepper, cut out the seed box and cut into small cubes.
Cut the eggplant pulp into small cubes.
Wash mushrooms, dry and cut into slices or small cubes.
Wash greens, dry and chop.
Peel the garlic and pass through a garlic press.
Fry the onion in a frying pan with vegetable oil for 2 minutes.
Add pepper and fry for another 4 minutes, stirring occasionally.
Add the eggplant and cook, stirring, 7 minutes, until the eggplant is tender. Salt and pepper.

* When the eggplants are ready, you can add the grated peeled tomato to them, mix and simmer for another 4 minutes.

Add chopped herbs, garlic and mix.
In a separate pan, fry the mushrooms for 8-10 minutes.
Combine eggplant with mushrooms and mix well.
Remove the eggplant boats from the oven and fill them with stuffing.
Top the eggplant with crushed walnuts.
Bake in an oven heated to 200 degrees for 10 minutes.
Sprinkle with chopped herbs when serving.

Lean cabbage rolls with vegetables and champignons

Compound
cabbage - 1 medium head,
rice (dry) - 100-120 g (approximately 0.5-0.75 cups),
tomatoes - 1-2 pcs (optional)
onion - 1-2 pieces,
carrots - 1-2 pieces,
champignons - 150-200 g,
garlic - 1-2 cloves,
parsley, dill,
tomato paste or tomato sauce 1-2 tablespoons,
vegetable oil for frying,
salt,
pepper

for pouring

tomato paste or tomato sauce 3-4 tablespoons,
water - 0.5-0.75 liters,
salt

Cooking

Wash the head of cabbage and disassemble into leaves.
Dip the cabbage leaves in boiling salted water for 2-4 minutes until the leaves become soft. Immerse 2-3 sheets in water at a time.
Remove the boiled leaves with a slotted spoon and place in a colander. Cool down.
Cut off the thickening from each sheet.
Prepare the filling.
Boil rice until half cooked (5 minutes).
Wash mushrooms and cut into slices.
Wash the tomatoes, remove the skin from them and cut the flesh into small cubes.
Peel the garlic and finely chop.
Wash greens, dry and chop.
Peel and finely chop the onion.
Wash the carrots, peel and grate on a coarse grater.
In a frying pan heated with vegetable oil, fry the onion for 2 minutes, then add the carrots and fry together for another 3-4 minutes.
Transfer the onions and carrots to a bowl, and fry the mushrooms in the remaining oil for 4 minutes.
Combine together: rice, onion with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can put 1-2 tablespoons of tomato paste) and mix the stuffing well.
Put 1-1.5 tablespoons of the filling on the prepared cabbage leaves and roll up the cabbage rolls.
Fry the cabbage rolls in hot vegetable oil for 2 minutes on each side.

Prepare filling: combine water, tomato paste, add a little salt and mix well.
Pour the stuffed cabbage with filling, cover with a lid and bring to a boil over high heat.
As soon as the liquid boils, reduce the heat to a minimum and cook at a low boil for 30-40 minutes.

Oatmeal cutlets

Compound
oatmeal - 1 cup
water (boiling water) - 0.5 cups,
fresh champignons - 3-4 pcs,
potatoes - 1 piece,
onion - 1 pc,
garlic - 2 cloves,
greenery,
salt,
pepper,
vegetable oil for frying

Cooking

Pour oatmeal into a bowl or saucepan, pour boiling water over it, cover with a lid and leave to swell for 20-30 minutes.
Peel potatoes, wash and grate on a fine grater.
Peel the onion and grate on a fine grater.
Cut mushrooms into small cubes.
Chop greens.
Pass the garlic through a garlic press.
Add potatoes, onions, garlic, mushrooms and greens to the swollen oatmeal - mix well, salt and pepper the mass.
The oatmeal should be not too thick and not very liquid - so that you can pick it up with a spoon.
Put oatmeal cakes on a frying pan heated with vegetable oil with a tablespoon.
Fry cutlets over medium heat on one side until golden brown.
Turn over to the other side, fry for 1 minute over medium heat, then reduce the heat to a minimum, cover and bring to readiness for 5 minutes.
Cutlets can be served with fresh vegetables or mashed potatoes.

Fish with vegetables baked in mayonnaise

Compound
fish fillet - 300-400 g,
potatoes - 5-6 pcs,
carrots - 2 pcs,
onion - 2 pcs,
mayonnaise,
salt,
pepper

Cooking

Wash the fish fillet, dry and cut into portions.
Cut potatoes into large cubes.
Carrot cut into cubes.
Onion cut into rings.
Put a layer of fish in a greased baking dish, salt and pepper a little, put chopped vegetables on top: potatoes, carrots, onions - salt the vegetables a little, pepper and pour everything with mayonnaise.
Put the fish with vegetables in the oven over medium heat and bake for 40 minutes until tender.

pies

From the lean yeast dough prepared according to this recipe, you can bake pies with different fillings, open and closed.
Products: 2.2 kg of flour, 2 cups of warm water, 1 cup of vegetable oil (0.75 cups can be used), 30-40 g of yeast, 1 teaspoon of salt.
To prepare lean yeast dough according to this recipe, you need to dissolve the yeast in 0.5 cups of warm water and put in a warm place. When the yeast foams, knead the dough from the indicated products, cover with a towel and put in a warm place.
Punch down twice and form pies. If the filling is juicy, make a hole in the middle of the pie so that it does not burst from the steam during baking. The surface of the cake is smeared with strong sweet tea with a brush and baked at a temperature of 180 degrees until cooked. After baking, lightly grease the cake with a brush with boiled water, cover with a towel and let it “rest”.

Fillings for pies

apple filling

Rinse the apples, peel, removing the seeds (you can not cut the skin, as it contains aromatic essential oils), cut into slices. Put the apples in a bowl, add granulated sugar, butter, a little water and simmer.

potato stuffing

Potatoes - 7-10 pcs. medium size; onion - 3 pcs.; butter - 4 tbsp. spoons; eggs - 2 pcs.; salt and pepper - to taste.
Instructions: Peel, wash, boil, mash potatoes until smooth, add raw eggs, butter, browned onion, salt, pepper and mix thoroughly.

Fish stuffing

fish fillet 600 g, onions 2, flour 1 tablespoon, vegetable oil 4 tablespoons, bay leaf, salt, pepper, herbs to taste
Rinse the fillet, salt and fry on both sides. Then cool and pass through a meat grinder. Finely chop the onion, fry until pink, add flour and fry until light brown. Then dilute with a small amount of water or broth to the consistency of thick sour cream, add minced fish and mix everything well.

Rice stuffing with mushrooms

rice 3 tablespoons, fresh mushrooms 100-150 g, vegetable oil, water 3 cups for cooking rice, onion 1, wheat flour 1 teaspoon, salt, pepper to taste
Boil rice. Peel the mushrooms and boil in salted water until tender. Pass the boiled mushrooms through a meat grinder and fry. Prepare the sauce as follows: pour vegetable oil into a frying pan, heat it and fry finely chopped onion in it. Add a tablespoon of flour and fry until light brown. After that, pour in about a glass of water, while the mixture should have the consistency of thick sour cream. After boiling the mixture for 10 minutes, add salt, pepper, chopped herbs to it. Mix sauce with rice and minced mushrooms.

Fresh cabbage filling

1 head of medium-sized white cabbage chopped, salted. After 10 minutes, squeeze, put in a saucepan, pour in 2 tablespoons of vegetable oil, add carrots grated on a coarse grater or, if you like, finely chopped onion. Fry, stirring, until soft, so that the cabbage does not brown. When cool, put black ground pepper and finely chopped dill.

Orthodox canons establish that there should be no alcohol on the memorial table, because the main thing in the commemoration is not food, but prayer, which is clearly incompatible with a state of intoxication, in which it is hardly permissible to ask the Lord to improve the afterlife of the deceased.

Beverages

Gingerbread, gingerbread, pancakes, sweets are served on the table with drinks, but cakes and pastries are not recommended.

Kissel

Now liquid sweet fruit kissels are boiled, and in the old days kissels (kissel - sour) were prepared from flour - rye, oatmeal, wheat - on dough and sourdough. Oatmeal jelly was thick, it was cut with a knife, eaten with a spoon (remember milk rivers with jelly banks in Russian folk tales). That is why, in the funeral custom, jelly was preserved in this form: with milk. You can make your own oatmeal by grinding oatmeal in a coffee grinder.

oatmeal jelly

2 cups oatmeal, 2 tablespoons honey, 8 cups water, salt to taste. Pour oatmeal with warm water and mix well so that there are no lumps. Let it swell for 6-8 hours (you can leave it overnight). Then strain through a sieve, add honey, salt and cook, stirring, until thickened. Pour hot jelly into molds, let it harden and cut into portions with a knife.

Cranberry jelly

200-400 g cranberries, 6-8 tbsp. spoons of sugar, 4-6 tbsp. spoons of potato starch.
Sort the cranberries, rinse, rub through a sieve, squeeze the juice. Pour the pomace with five times the amount of hot water, bring to a boil, strain. Cool part of the broth and dilute potato starch in it. Put sugar in the remaining broth, boil it, then pour in the diluted starch, squeezed juice and bring to a boil. Pour into a dish, sprinkle with powdered sugar so that a film does not form, and cool.

Kissel apple

2-3 pounds of apples finely chopped, boiled in water with a piece of cinnamon, strain through a sieve; Mix 5 cups of this juice with 1/4-1/2 pound of sugar, rubbed on lemon zest, squeeze the juice from 1/2 lemon, boil, pour in the flour diluted with 1 cup of cooled apple broth, boil well, without ceasing to stir.
take: 6-8 apples, cinnamon, 1/2 lemon, 1/2-1 stack. sugar, 1/2-3/4 stack. potato flour.

Kissel from dried apples

Take 1/2 pound of dried apples, pour them into 6 cups of water, boil the apples, strain and rub through a sieve, pour into a saucepan, add 1/4 or 1/2 cup of sugar, boil, pour in a glass of water mixed with 1/4 or 1/2 cup potato flour, boil, stirring vigorously, pour into a mold, cool, serve.

Kissel from raspberries, red or black currants, cherries or plums

Pour berries with water, boil, grind with a spoon, strain, take 5 glasses of this juice, add 1/4 or 1/2 pound of sugar rubbed on lemon zest, boil, pour in flour diluted with 1 glass of cold water, etc. Serve sugar separately.

Take: 1-1.5 f. berries, 1/2-1 stack. sugar, 1 stack. potato flour, lemon zest, sugar.

Cranberry juice

For 2 liters of water - 250g of cranberries. Mash the cranberries and squeeze the juice through gauze, put the cake in water, bring to a boil and boil for 7-8 minutes. Leave for 30 minutes to cool down. Strain through cheesecloth, add juice and sugar to taste.

Bread kvass

half a loaf of rye bread;
3 liters of boiled water;
half a pack (25-30 grams) of dry yeast;
half a cup (125 grams) of sugar;
raisin.

Cooking

Rye bread cut into ordinary pieces and cut into quarters. Lay in a row on a baking sheet and place in a slightly heated oven. The bread should be well dried and lightly browned, it is best to do this over low heat. Dry the crackers for about 10-15 minutes, then turn off the oven, leaving the baking sheet in it.

Put the finished crackers in a non-oxidizing dish (an ordinary three-liter jar is perfect for this purpose) and pour boiling water over the “shoulders” of the bottle. Add three tablespoons of sugar and leave to cool. Cool a small amount of water, for example, a glass or even less, to body temperature or a little higher and pour dry yeast into the water. When the water in the jar cools down to about 36-37 degrees, pour the diluted yeast into the jar and mix thoroughly.

After that, cover the jar with future kvass with a lid or saucer and set aside in a warm place for 2 days.

After this period, carefully strain the infusion through a very fine sieve or gauze to completely separate the thick. Put thicker in a separate jar.

Add the remaining sugar to the strained infusion, mix well so that it dissolves. Add a well-washed handful of raisins to the infusion and leave at room temperature for another half a day. After that, pour kvass into plastic bottles and carefully tighten the caps, because. kvass must be very well corked. Put the bottles with the finished product in the refrigerator and you can drink kvass in a day.
The thick obtained during the preparation of kvass can not be thrown away, but stored in a refrigerator in a glass jar. Now this is a ready-made sourdough, and when preparing the second portion of kvass, instead of diluted yeast, add 4 tablespoons of sourdough to the breadcrumbs. Then everything is as in the recipe: let it brew for two days, drain, add sugar and raisins, let it stand again and put the bottles in the refrigerator. It is better to update the sourdough, i.e. leave the last portion of the thick.

lemonade recipe

To prepare lemonade, cut 5 lemons into circles, remove the seeds, put in a saucepan, add 300 g of sugar, pour 2 liters of water and put on fire until one fifth of the liquid has boiled away.
Place the drink in the refrigerator. Serve lemonade with ice cubes

Sbiten

Dissolve 100 g of honey and sugar in 1 liter of boiled water, put cinnamon, cloves and boil for 15-20 minutes, and then strain.
Sbiten is served hot.

The memorial meal ends with a universal prayer of thanksgiving.

I often talk about my work, about how many and for how many people I have to prepare for any event. But for some reason I skip one part of my work. And completely in vain, as it turned out. Very often in personal appeals I have to give advice on the preparation of funeral dinners. Very often I have to cook such dinners myself.

Quite recently, I had a completely stupid argument about whether it is acceptable or not at a wake to cut pancakes into two parts. And in the heat of this dispute, so many misconceptions and superstitions related specifically to the commemoration were revealed. So this text is just overdue.

I sincerely wish that my advice will never be useful to you. But if there is still a loss in your family, then let this text help you navigate in a difficult moment.

So, memorial dinner .

According to Christian tradition, the deceased are commemorated three times. On the day of the funeral, for 9 and 40 days. On the day of the funeral, everyone who came to say goodbye to the cemetery is invited to dinner.

It should be remembered that a funeral dinner is just a dinner and nothing more. In no case should it be turned into a long feast with excesses. In no case should there be alcoholic drinks on the table. The food should be as simple and satisfying as possible. Be sure to be hot (especially in winter and in the off-season). So that tired people who come to say goodbye to a close and dear person can calm down, warm up and pray together for repose, remember the person and his good deeds.

If the commemoration falls on a fast day, then a fast lunch is also prepared. I will give two options for the funeral menu, taking into account fast and fast days, you can choose a more suitable option for you.

Many customs observed with incredible tenacity have nothing to do with Orthodoxy. For example, it is customary to put a glass of vodka covered with a piece of bread, supposedly for the deceased. But think for yourself - why does your dear dead need vodka in the next world? Do you think it doesn’t bother him to wave a hundred grams before he comes to the judgment of the Heavenly Father? Agree - this is not only stupid, but also blasphemous. Just like putting cigarettes in a coffin, or even sticking lit cigarettes in a grave. Instead of a candle - a cigarette.

Even if your loved one was a heavy smoker and drinker during his lifetime, after death he needs only your prayers, and not alcohol and nicotine.

To do this, there is a tradition to give small things for remembrance to those who came to the funeral. These things are really memorial things, they serve as a reminder to us, a kind of alarm clock. Using such a thing, we remember for what reason it turned out to be with us, and we offer up a prayer for this person. Most often, these things are handkerchiefs. But my grandmother, for example, packed her things for her funeral in advance, and in addition to handkerchiefs, she prepared combs for women and soap for men. She was practical, and she knew that a handkerchief was not often used in the villages. But soap and a comb are needed daily, which means they will commemorate her more often.

The traditions of hanging mirrors in the house of the deceased, not using forks and knives at the memorial table are also pagan and have nothing to do with Christianity.

In the same way, the common phrase earth rest in peace to him is in no way suitable for parting with the deceased. Only those who have to dig a grave need the earth in down. And it is better for the relatives of the deceased to express condolences with the words God rest his soul.

Before the start of the memorial meal, the Lord's Prayer and 17 kathisma from the Psalter are read. At the end of dinner, a prayer is read with the saints, give rest to Christ, the soul of your servant (name) in a place of greenery, in a place of rest, and make him eternal memory. After that, all those present sing Eternal Memory three times and disperse.

If a lot of people came, then the memorial dinner is held in two or three queues. As a rule, first of all, guests who have come from afar are seated at the table. In the second - all the other guests. In the third place, close relatives and those who helped to bury and set the table sit down at the table. That is why it is not customary to dine for a long time. We prayed, we ate, we prayed. They quickly brought the table in order and set it again.

Another misconception is that they don’t thank at the commemoration. What do words of gratitude to those who prepared dinner and set the table have to do with the deceased? Restrained and sincere words of gratitude are always in place.

For a funeral dinner, it is customary to cook soup. This is either borscht (which can be lean) or homemade noodle soup. For the second course - cutlets, or fried chicken, or fried fish. If you are serving a meat dish, then separately, on common plates, you can put a fish dish. As a side dish - mashed potatoes or buckwheat porridge. You can make a vegetable salad according to the season. But I recommend not putting it on common plates, but adding 2-3 tablespoons of salad as a garnish to the second course.

Drinks - compote from fresh berries or dried fruits or jelly. Tea and coffee - on request. Be sure to prepare kutya, which is consecrated in advance in the church. This dish symbolizes Eternal Life and each of the guests should try it.

Pancakes (1-2 for each guest) are laid out either on common plates or on a small pie plate for each guest directly. It is customary to bake small buns and put vases with sweets. As a rule, guests do not eat buns and sweets at the table, but take them with them. To later, perhaps at home, to remember the deceased again.

On fast days, if meat is served as a second course, you can put fried fish on the table separately on common plates.

Now I will give the proportions and the amount of products that you will need to prepare funeral dinner dishes.

Kutya

For a memorial table for 50 people:

500 grams of round rice

200 grams seedless raisins

200 grams of dried apricots

3 tablespoons honey

1 teaspoon salt

Cut dried apricots into small pieces and soak together with raisins in boiling water for 30 minutes. Then discard in a colander.

Rinse rice, pour 1 liter of water, salt and cook without stirring over medium heat. Cook rice for 7-10 minutes after boiling. Then remove from the stove and leave covered for 10 minutes. Then add raisins and dried apricots, add honey and stir well. Kutya should be served in small bowls with a teaspoon. Each of those present should eat three teaspoons of this dish.

Homemade noodle soup

For 50 servings you will need:

Chicken meat (you can chicken legs) 1.5-2 kilograms

Carrots - 600 grams

Vegetable oil - 100 grams

Water - 12 liters

Salt - 2 heaping tablespoons

Ground pepper, fresh or dried dill, bay leaf

For noodles:

1 kilogram of premium flour

6 eggs

1 teaspoon salt

Boil chicken meat in salted water. Strain the broth. Sort the chicken - separate the meat from the bones and cut into small pieces. Peel the carrots and grate on a fine grater. Spasser carrots in vegetable oil. Add chicken meat and browned carrots to the broth and bring to a boil.

Prepare the noodles separately in advance. Combine eggs, salt and flour. Knead a stiff dough. Divide it into 10 parts. Roll each part very thinly with a rolling pin and dry slightly. Then cut thin noodles from the resulting juicy.

Immediately before the arrival of the guests, dip the noodles into the broth with chicken meat and browned carrots. Bring to a boil and immediately remove from the stove. Add pepper, dill and bay leaf.

Lenten borscht

For 50 servings you will need:

2-3 kilograms of fresh or 2 kilograms of sauerkraut

1 kilogram of beets

500 grams of onion

500 grams of carrots

300 grams of tomato paste

3 kilograms of potatoes

200 grams of vegetable oil

10 liters of water

2.5 tablespoons of salt

Ground pepper

Greens, bay leaf

Peel the potatoes, cut into large cubes. When the water boils, dip the potatoes in it and salt.

Finely chop fresh cabbage. If sauerkraut is sauerkraut, rinse it well with running water and drain in a colander. Add fresh cabbage to soup along with potatoes. Pickled - almost at the very end - when the potatoes are cooked.

Boil potatoes (with or without cabbage) for 25 minutes after boiling again.

Finely chop the onion, chop the carrots on a grater and sauté with half the vegetable oil. 5 minutes before done, add the whole tomato. Separately, sauté the beets cut into small strips in the remaining oil.

After the potatoes and cabbage are ready, dip the sautéed vegetables (onions, carrots, tomatoes and beets) into the soup. Bring to a boil, boil for 5 minutes and turn off. Add herbs, bay leaf, spices. You can season borscht with chopped garlic. Let the borscht brew under the lid for 15-20 minutes and then pour into plates.

If the day for commemoration is not Lenten, you can cook borscht in meat broth.

Pancakes

For 50-60 pancakes you will need:

8 eggs

3.5 cups flour

1 liter of milk or kefir

5 glasses of water

6 tablespoons of sugar

1 teaspoon soda

2 teaspoons salt

8-10 tablespoons vegetable oil

Mix all products well with a whisk so that there are no lumps left. Let the dough stand for 20 minutes and then bake thin pancakes. Ready hot pancakes can be greased with melted butter. Serve pancakes on plates, rolled into a corner or tubules.

Lean pancakes

For 50-60 pancakes you will need:

4.5 cups flour

7 glasses of water

2 teaspoons dry activated yeast

4 tablespoons of sugar

1.5 teaspoons salt

6 tablespoons vegetable oil

Heat the water to 30-40 degrees. Dissolve yeast and sugar in warm water and leave for 10 minutes. Then add salt, all flour. Mix well with a whisk, adding vegetable oil at the end. Leave the resulting dough in a warm place for 30 minutes. Then bake thin pancakes. Ready-made hot pancakes can be smeared with a little honey. Serve pancakes rolled into a corner or tubes, either on common or portioned patty plates.

cutlets

For 50 pieces you will need:

3 kilograms of minced meat (pork + beef)

1 loaf of white bread

3 eggs

4 teaspoons salt

1 teaspoon ground black pepper

Breadcrumbs (250 grams)

200 grams vegetable oil for frying

Soak the bread in water, then squeeze and knead into a homogeneous mass. Mix with minced meat, salt, pepper and eggs. Mix well the resulting cutlet mass and lightly beat it off. Divide the patty mass into 50 equal parts and form round or oval patties. Roll each cutlet in ground breadcrumbs and fry on both sides in a pan or in the oven until cooked.

Fried fish

For 50 servings you will need:

6 kg fillet of any fish

Salt pepper

Flour for breading (200 grams)

250 grams of vegetable oil for frying

Defrost the fish, cut into the desired number of servings. Mix salt and pepper with flour. Bread each piece of fish in flour and fry on both sides in vegetable oil.

Fried chicken

For 50 servings you will need:

7 whole carcasses of gutted chickens

Or 8-9 kilograms of chicken legs

3-4 tablespoons of Caucasian adjika

3-4 tablespoons of mayonnaise

4 teaspoons salt

Cut the chicken or leg into portions. A whole chicken should be cut into 8 parts. Legs depending on the size into 2 or 3 parts. Salt the chicken pieces and grease with a mixture of adjika and mayonnaise. Let marinate for a few hours. Then bake in the oven, laying out the chicken pieces in a single layer on a baking sheet. Roasting time 45 minutes at an oven temperature of 200 degrees.

Mashed potatoes

For 50 servings you will need:

8 kilograms of potatoes

Salt

Peel potatoes, cut into 4 parts. Rinse and transfer to a suitable saucepan. Fill with water, add salt. Boil 30=35 minutes after boiling. Then drain the potato broth separately. Transfer the hot potatoes to a bowl and quickly mash into a puree. Slowly pour the hot potato broth into the mashed potato mixture and stir well until the desired mashed consistency is obtained. At the end, season with butter or vegetable (if the day is lean) oil and stir again.

Buckwheat

For 50 servings you will need:

1.5 kilograms of buckwheat

1.5 tablespoons of salt

Butter or vegetable oil

Sort and rinse the buckwheat. Fill with 5 liters of water. Salt. Cook until done. Season the finished porridge with butter or vegetable oil.

Dried fruits compote

For 50-60 servings you will need:

15 liters of water

1 kilogram dried fruit

1 kilogram of sugar

1 teaspoon citric acid

Soak dried fruits in cold water for an hour, and then rinse thoroughly to get rid of impurities. Transfer dried fruits to a saucepan with water, add sugar. Bring to a boil and cook for 20 minutes. A couple of minutes before the end of cooking, add citric acid. Ready compote must be allowed to brew. Therefore, you need to cook it in advance, in the evening. Move the cooled compote to the refrigerator.

Kissel from fresh berries

For 50-60 servings you will need:

1.5-2 kilograms of fresh (freshly frozen) berries to your taste (cherries, currants or any berry mixture)

1 kilogram of sugar

100 grams potato starch

15 liters of water

Boil the berries with sugar. Separately, dilute the starch with a small amount of cold water. Then add starch to the water with berries, stir. Bring to a boil, but do not boil. Remove the jelly from the stove and leave to cool.

lean bun

For 50 servings you will need:

2 kilograms of premium flour

1 liter and 100 grams of water

1 small packet dry activated yeast

300 grams of sugar

1.5 teaspoons salt

50 grams of vegetable oil

Heat the water to 30-40 degrees. Dissolve yeast and sugar in warm water. Leave the yeast for 10 minutes. Then add salt, add all the flour and knead the dough. At the end of kneading, pour vegetable oil into the dough.

Let the dough rise 2 times. Then divide the dough into 50 equal parts. Shape into buns and arrange on a greased baking sheet. Allow the buns to proof (30-40 minutes). Then bake in an oven heated to 220 degrees for 15-20 minutes. Ready hot buns can be smeared with sugar syrup.

Instead of the usual buns from this dough, you can bake lean oven pies stuffed with jam, or form sugar buns.

Once again, I sincerely wish that my advice will never be useful to you. But if you still have to use them, then I hope that they will help you save both time and money during this difficult time for you.

If the commemoration fell on the time of Great Lent, then on weekdays the commemoration is not performed, but is transferred to the next (forward) Saturday or Sunday, the so-called counter commemoration. This is done because only on these days (Saturday and Sunday) are the Divine Liturgies of John Chrysostom and Basil the Great celebrated, and behind the proskomidia, particles are taken out for the dead and memorial services are performed. If the memorial days fell on the 1st, 4th and 7th weeks of Great Lent (the strictest weeks), then only the closest relatives are invited to the commemoration.
Pancakes(necessarily must be on yeast)
Wheat flour, you can add a little buckwheat or other flour + yeast, add water until liquid sour cream is formed, salt and sugar to taste, a little vegetable oil. Let the dough rise and bake like ordinary pancakes, only grease with vegetable oil.
Kutya in addition to cereals (wheat or, more often, rice), only a little honey and raisins are added.
Kissel
Vinaigrette with beans beets, potatoes; pickles; salted mushrooms; beans; bulb onions; salt, ground black pepper; for dressing: vinegar 3%; vegetable oil

Added after 1 hour 6 minutes
Here's a little more
mushroom caviar

Radish with butter

Pickled cucumber caviar

Lean pea soup

Russian lean soup

Rassolnik

Sour daily mushroom cabbage soup

Loose buckwheat porridge

Lean dough for pies

Buckwheat porridge shangi

Buckwheat pancakes, "sinners"

Pies with mushrooms

Lukovnik

pies

Rybnik

Pie with cabbage and fish

Potato fritters

Spread the finished dough with a spoon on a hot frying pan, greased with vegetable oil, and fry on both sides.

Added after 17 seconds
Here's a little more
mushroom caviar
This caviar is prepared from dried or salted mushrooms, as well as from their mixture.
Wash and cook dried mushrooms until tender, cool, chop finely or pass through a meat grinder.
Salted mushrooms should be washed in cold water and also chopped.
Fry finely chopped onions in vegetable oil, add mushrooms and simmer for 10-15 minutes.
Three minutes before the end of the stew, add crushed garlic, vinegar, pepper, salt.
Put the finished caviar on a plate in a slide and sprinkle with green onions.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil - 15 g, onion - 10 g, green onion - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.

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

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

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

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

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

Rassolnik can be prepared with fresh or dried mushrooms, with cereals (wheat, pearl barley, oatmeal). In this case, these products must be added to the specified recipe.

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

Mushroom soup with buckwheat
Boil diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, salt. Cook until done.
Sprinkle the finished soup with herbs.
Potatoes - 100 g, buckwheat - 30 g, mushrooms - 10 g, onion - 20 g, butter - 15 g, parsley, salt, pepper to taste.

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

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

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

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

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

Buckwheat pancakes, "sinners"
Pour three cups of buckwheat flour in the evening with three cups of boiling water, stir well and leave for an hour. If you do not have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.
When the dough has cooled, dilute it with a glass of boiling water. When the dough becomes slightly warm, add 25 g of yeast dissolved in half a glass of water.
In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the density of sour cream, put it in a warm place and bake in a pan when the dough rises again.
These pancakes are especially good with onion fritters.

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

Pies with mushrooms
Dilute the yeast in one and a half glasses of warm water, add two hundred grams of flour, stir and put the dough in a warm place for 2-3 hours.
Pour 100 grams of vegetable oil with 100 grams of sugar, pour into the dough, mix, add 250 grams of flour, leave for an hour and a half to ferment.
Soak 100 grams of washed dried mushrooms for two hours, boil them until tender and pass through a meat grinder. Fry three finely chopped onions in a pan in vegetable oil. When the onion turns golden, add finely chopped mushrooms, salt, fry for a few more minutes.
Shape the dough into balls and let them rise. Then roll the balls into cakes, put the mushroom mass in the middle of each, make pies, let them rise for half an hour on a greased baking sheet, then carefully grease the surface of the pies with sweet strong tea and bake in a heated oven for 30-40 minutes.
Put the finished pies in a deep plate and cover with a towel.

Lukovnik
Prepare lean yeast dough like for pies. When the dough has risen, roll it into thin cakes. Chop the onion and fry it until golden brown in vegetable oil.
At the bottom of a stewpan or a mold greased with oil, put a thin cake, cover with onions, then again a cake and a layer of onions. So it is necessary to lay 6 layers. The top layer should be from the dough.
Bake the onion in a well-heated oven. Serve hot.

pies
400 g flour, 3 tablespoons butter, 25-30 g yeast, 300 g pike, 300 g salmon, 2-3 pinches of ground black pepper, 1 tablespoon crushed crackers, salt to taste.
Knead the lean dough, let it rise twice. Roll out the dough that has risen again into a thin sheet and cut mugs out of it with a glass or a cup.
Place minced pike on each circle, and a thin piece of salmon on it. You can use minced sea bass, cod, catfish (except sea), pike perch, carp.
Pinch the ends of the patties so that the middle remains open.
Place pies on a greased baking sheet and let them rise for 15 minutes.
Lubricate each pie with strong sweet tea and sprinkle with breadcrumbs.
Bake pies should be in a well-heated oven.
A hole is left in the top of the pie so that fish broth can be poured into it during lunch.
Pies are served with fish soup or fish soup.

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

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

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

The death of a loved one is a great grief. But, unfortunately, it cannot be avoided. If a dear person has died, then loved ones have many questions. Where to bury? How to think over the menu? Is a canteen or cafe better suited for such an event? And this is not a complete list of questions. Today we will talk about commemorations.

Such a meal is not just a meal, but a rite during which loved ones remember the deceased, his good deeds. During this event, people read a prayer addressed to God. They ask to forgive the deceased for all his sins. Of course, a memorial dinner should be properly thought out, the menu of which must be compiled correctly. To make it easier for you to decide on the list of dishes, we will tell you what you need to cook for this event and why.

Memorial Dinner Principles

The lunch itself should be simple. Its main goal is to maintain the physical and mental strength of those who came to commemorate the deceased. Everything must be prepared from fresh ingredients. This is what a memorial service should be like. Its menu can be varied. It all depends on the traditions of the family, wealth, as well as the preferences of the people who come to commemorate. Although, of course, guests are not traditionally invited, they themselves come.

A memorial dinner is not a feast during which you need to feed those who came to satiety. The purpose of the commemoration is to satiate the guests, thank them for their participation, remember the deceased, and pray for his soul. Here, as you understand, the main thing is not food, but people - the dead and the living, who were united by the grief of parting.

Planning a funeral dinner

We will describe the menu a little later, now we will consider the main dishes that should be at this dinner. Firstly, (the second option is Kolivo). What it is? It is boiled from grains (rice, barley and others), sweetened with honey and raisins. Such a dish is consecrated at a memorial service. Grain here is a symbol of the resurrection of the soul, and honey and raisins denote spiritual sweetness.

What do you need?

The list of products is small:

• 0.5 kilograms of rice;
• 200 grams of dried apricots;
• three st. l. honey;
• nuts (optional)
• 200 grams of raisins;
• 1 liter of water (for soaking).

How is the dish prepared? Soak the grains in water overnight or for several hours. This is necessary in order for the porridge to turn out crumbly. You need to cook until done. Toward the end, add honey diluted with water, as well as raisins and dried apricots. This is how kutya is obtained.

Borsch

This is another must have dish. For five liters of water we need:

• 700 grams of meat on the bone (preferably beef);
• three potatoes;
• two bulbs;
• one beetroot (small);
• three tomatoes;
• one bell pepper (it is best to use red or green);
• one cabbage;
• a few peas of black pepper;
• greenery;
• salt.

Cooking borscht for a funeral dinner

For such a dish, first prepare the broth from the meat on the bone (boil for two hours). After that, you need to add chopped potatoes there. Then take a frying pan, pour oil into it, put it on the stove, pour finely chopped onions into it. After about three minutes, add carrots and beets (of course, also chopped) to the pan. If the beets are processed in this way, they will be able to retain their color.

Carrots will take on a bright, orange hue. Vegetables need to be simmered in a pan until they become soft. Remember that carrots, onions, and beets retain their flavor and most of their vitamins when cooked over high heat. Then pour the contents of the pan into the broth, boil everything a little, add chopped cabbage, bay leaf, a few black peppercorns, chopped tomatoes and sweet peppers.

Cook for another 15 minutes. Then you need to try the dish and salt. After that, you can turn off the fire and remove the borscht from the stove. Serve the dish hot, with sour cream. You can sprinkle with herbs.

Sweet

You can buy pies, or you can bake them yourself. We offer a banana puff recipe. What do you need?

• package of ready-made dough (500 g);
• bananas (gram 200-300);
• powdered sugar (to taste).

Cooking sweets for a wake

Take the finished puff pastry. Let it thaw, then roll it out. Then take a knife and draw rectangles with it. Spread the banana filling on them (fruit cut into small pieces). Then connect the edges of the dough so that the filling is completely in it. Next, pinch the products a little. Bake in a preheated oven at 220 degrees for about fifteen minutes. Products should be browned. Sprinkle finished puffs with powdered sugar.

Compote

For cooking, you can use both fresh and frozen fruits. Compote should not be sweet or too sour. How to cook? Put a five-liter pot of water on the fire, let it boil, pour in fruit (about 1 liter filled jar). Then add sugar (to taste) and cook until tender (about an hour).

The first version of the menu for thirty people

Now let's talk about what should be a funeral dinner. The menu after the funeral may be different. We offer our:

If you will be holding a funeral dinner for a year, this menu is quite suitable for this event. Kutya, however, can be removed from the list. It is an obligatory dish only at the wake after the funeral. And then - as you wish.

Second menu option for 12 people

Now we will analyze the approximate menu of a memorial dinner in a cafe or at home (for forty days). So, the list of products:

• fried fish in batter (two kilograms);
• mashed potatoes (2.5-3 kilograms);
• salad "Olivier" (two kilograms);
• cutlets (pieces 12, approximately 1.2 kg of minced meat);
• sandwiches with red fish or sprats;
• or potatoes (pieces 12-15);
• pickled cucumbers and tomatoes (about 1 kg);
• 5 liters of liquid (water + juices + compote)
• sweets and sweet cakes (optional).

If you plan to hold another funeral dinner later, the menu for six months, for example, may be the same. Although, of course, you can adjust the list of dishes at your discretion.

Lean

Thinking through everything, pay attention to whether the commemoration fell on the post. If the answer is yes, then you need to adjust the funeral dinner (menu). Lenten set of dishes will not only be appropriate. but even necessary. What to prepare for such a wake? How to correct the usual menu, making it lean? Now let's make a rough list of foods:

• knot;
• lean borscht;
• kutya;
• lean pies;
• potatoes with mushrooms;
• cabbage or carrot cutlets;
• vegetable salad (cabbage, tomatoes, cucumbers);
• the vinaigrette.

Alcohol

We described in detail how to think over the funeral dinner, we also discussed its menu. Now let's touch on another important topic. "What?" - you ask. Should you drink alcohol during the funeral? There is no clear answer to this question. Some priests believe that during the funeral dinner, you can drink some red wine. The Church condemns the use of alcoholic beverages during such a ceremony. Therefore, here you must decide for yourself whether you need alcohol at a memorial dinner or not.

Conclusion

Now you know how to make a funeral dinner. We have reviewed the menu in detail. We have offered you a couple of options for approximate lists of dishes for the commemoration. We hope that our tips have helped you decide on the choice of food for such a dinner.

If the memorial day of 9 or 40 days falls in fasting, then a fasting memorial dinner should be prepared. What is included in it, what dishes may be present on the memorial table - read below. Read the general rules for holding a commemoration.

If the commemoration of 9 or 40 days fell during Great Lent, then on weekdays the commemoration is not performed, but is transferred to the next (forward) Saturday or Sunday, the so-called “counter commemoration”. This is done because only on these days (on weekends in Lent) are the Divine Liturgies of John Chrysostom and Basil the Great celebrated, panikhidas are performed. If the memorial days fell on the 1st, 4th and 7th weeks of Great Lent (the most severe weeks), then only the closest relatives are invited to the memorial dinner.

Kutya recipe for a wake

The traditional dish of the memorial table among the Slavs has long been considered. The simplest and most unpretentious dish: wheat grains are soaked overnight, then boiled until soft, steamed raisins and poppy seeds, honey are added. You can replace wheat with rice, but this tradition appeared much later.

Lenten pancakes for the wake

Pancakes should also be on the table. In a fasting week, they are cooked without eggs and milk, but this does not affect their taste in any way. To prepare lean pancakes, mix flour, salt, sugar and dry yeast, dilute with warm water, add vegetable oil and leave for a while in a warm place so that pancakes can rise.

Uzvar or compote for Lenten commemoration

Uzvar (vzvar) is a traditional dried fruit compote with honey. You can serve its modern counterpart: compote of frozen berries or dried apricots. However, you should not replace this dish with soda and any sweet water from a bottle, juice. Compote has traditionally been present at the memorial table among the Slavs since ancient times.

Traditionally, pies should be present on the memorial table. They are also handed out to guests after the meal is over.

Recipe for lean cakes for the wake:

The dough for lean pies is made according to the recipe below. As a filling, you can use mushrooms, onions, green onions, sorrel.

For the dough, dilute the yeast in 1.5 cups of warm water, add 200 g of flour, stir and put in a warm place to stand for a couple of hours. Then mix 100 g of vegetable oil with 100 g of sugar, pour into the dough, add 250 g of flour, leave for another hour.

Shape the dough into balls and let them rise. Then roll the balls into cakes, put the mushroom mass in the middle of each, make pies, let them rise for half an hour on a greased baking sheet, then carefully grease the surface of the pies with sweet water and bake in the oven for 30-40 minutes over medium heat.

Cover the finished pies with a towel to cool. Remove from pan when they are completely cool.

The first dishes of the memorial dinner in Lent

First, cook any soup, cabbage soup or borscht, but not with meat broth, but with beans, beans, lentils. You can make mushroom soup. If you serve it with croutons, it will turn out no less satisfying and tasty than the usual meat first.

The second dishes of the memorial dinner in Lent

For the second at the lenten funeral table, dishes with mushrooms are suitable. For example, boiled potatoes in mushroom sauce, stewed potatoes with mushrooms, noodles with mushrooms. You can cook rice with vegetables (prepared like pilaf, but without meat). This is a rather fragrant and satisfying dish, quite appropriate on the funeral table.

You can cook soy patties or even soy chops. If you do not want to buy ready-made soy products in the store, you can make your own cabbage or carrot cutlets. After frying in breadcrumbs, they will become a worthy replacement for their meat prototypes.

Salted and pickled vegetables can be served with the main dishes: cucumbers, tomatoes, zucchini (in general, check your country stocks). Vinaigrette, Olivier without meat and mayonnaise, any vegetable salad (cucumbers + tomatoes, cabbage + cucumbers) will do as a side dish.

Remember that the essence of any (even a modest, even fasting) memorial dinner is not to eat deliciously, but to "reinforce strength for prayer for the deceased."