Lean mushroom noodles. Recipe with step by step photos

I am with you today lean mushroom soup with homemade noodles. There is still time before Great Lent, but I am being proactive, so to speak. If you cook this dish now, you will not regret it at all - the soup actually comes out appetizing, tasty, satisfying and wonderful. Now it’s almost midnight on the clock, I’m tired and in no mood, the children went crazy all day and were not childish at all, but I remember what dinner was like, how everyone worked together with spoons and chirped joyfully, talking about how Lenten mushroom soup with homemade noodles came out delicious, and I start to smile. Still, our life is those moments that are worth remembering, and the more of them there are, the more colorful and brighter the present and the past ... I will not philosophize, I will cook this soup again in a couple of days. And I advise you! The recipe is absolutely budgetary, the result is absolutely charming. If your family does not have those who, for one reason or another, mushrooms are contraindicated (I don’t give small ones because of their age), take them into service - it will help out, and more than once!

One fine summer, people went to the forest and said:
- Mushroom year turned out!
And the mushrooms grumbled:
- A crowded year ...
Pavel L'vovich Kalmykov

The particular advantage of this lean mushroom soup with homemade noodles th - oddly enough, that the noodles are boiled separately. And it is stored separately if not eaten immediately. Most of the soups I cook today for today, in my repertoire, only some of them the family agrees to eat on the second day, but this soup is going with a bang! So that the pasta (noodles, vermicelli or any other pasta) does not soak in the broth, “resting” there for a day, I don’t add everything to the pan at once, I put it directly on the plates before dinner. Thanks to such a feint with the ears, this soup can be eaten for two days in a row, and even three!

Recipe for lean mushroom soup with homemade noodles

Ingredients:

1/2 glass of water;

250 g flour;

1/2 tsp salt for noodles;

300 g of champignons;

3 art. l. vegetable oil;

1 onion;

3 art. l. soy sauce;

1 carrot;

1.5 liters of water or vegetable broth;

broth salt to taste.

Instruction

First of all, we make homemade noodles. Mix water and salt, add 2/3 flour, mix in a bowl. Spread the rest of the flour on the work surface, put the mass from the bowl on top. Knead a tight, elastic, smooth dough. Round, wrap in cling film or a plastic bag, leave for half an hour.
After the specified time, roll out the dough into a thin layer, cut into strips about 3-4 cm wide.
Sprinkling with flour, fold the strips on top of each other, cut across into long sticks up to half a centimeter wide.
Bring water to a boil in a large saucepan, add salt. Boil the noodles until tender - about a minute after boiling water.
We throw the finished noodles into a colander and rinse with plenty of cold water.
In the meantime, in the pan in which you plan to cook the soup, heat the vegetable oil.
Finely chop the onion, put it in a saucepan.
We spread the mushrooms cut into slices, fry.
Add finely chopped carrots.
Pour in the broth or water, bring to a boil, boil over low heat until the carrots are ready.
Add soy sauce, salt to taste.
Put a small amount of noodles on each plate.
Add broth with mushrooms.
If desired, add finely chopped green onions - it is very appropriate in this soup, but my troglodytes do not like it in this dish, so we do without it.
Bon appetit!

Remake. It was necessary to reshoot, well, why not post it). Noodles with champignons, you can cook with dried porcini mushrooms or others. But I note that noodles with champignons are very easy to prepare and very tasty. Under the cut..

....

Chopped mushrooms and carrots, chopped onions, homemade noodles and a photo of separately fried mushrooms, carrots and onions, homemade noodles.

This is a surprisingly tasty version of lean noodles. I wanted to reshoot, change the recipe a little, well, why not publish it) .. It is possible to cook from dry, better dried white mushrooms, after boiling them. So.

Champignons - 300g
Carrot - 250-300g
Bulb onion - 300g

Odorless vegetable oil - a few tablespoons

You will also need a stewpan for frying vegetables (a cast-iron checked or non-stick pan) and a saucepan or a cast-iron pot)

....
COOKING Noodles how to cook different types of noodles, lean and non-lean, see here

(If non-lean noodles are expected, then very good advice is to cook noodles only on the yolks).

Water - 40g
Premium wheat flour - 125g. The amount of flour is variable, you can take a little more, which largely depends on the flour itself.
Introduce flour should be a tablespoon, slowly! and focus on how much flour the liquid will take (because, as already mentioned, flour is different and has different water absorption capacity ..).
Salt - a pinch
A bowl for kneading dough, or more simply, a small plastic bowl for kneading dough.
Pour water into the bowl, add salt, stir with a whisk or a fork, add 80 g of flour (introduce, as mentioned above, gradually with spoons) and knead the dough (the remaining flour will be added and dusted while rolling out the dough).
(The total dough will turn out to be about 200g. As a result, this will turn out to be a little more than necessary at one time, but the noodles can be dried in the oven until golden brown and stored in a jar covered with crumpled foil until the next time)).
Roll the dough into a ball, cover with a film and let it lie for 20-25 minutes or 2 hours. Then divide into 4 parts and roll out (dusting with flour) each part with a rolling pin into a thin "pancake" 1 mm thick or thinner ("pancake" during rolling turn over dusting with flour).

(A very important note! The dough, rolled into a ball and covered with a film, can be left in the refrigerator for 8-12 hours. A well-aged dough will be much smoother and more plastic! Therefore, the dough can be prepared in the evening and left in the refrigerator overnight)
.
Leave the rolled pancakes on a table dusted with flour to dry for 1 hour (turn over 2-3 times within an hour). Then roll (fold) the pancakes into tubes or cut into layers (the width of the layers is 3-4 cm), which are cut across with a thickness of 1.5 or 2 mm. Tousle the noodles so that they are not stuck together. Put the finished noodles on a surface dusted with flour (you can put it on parchment paper or on a wooden cutting board) and leave to dry. While drying, stir the noodles, turn over so that it is not stuck together.
After the noodles have dried, they can be dried in the oven until the color of stewed milk or until golden brown. Some people find that oven-dried (or Russian oven-dried) noodles are very tasty, and some like uncooked noodles.

NOODLES WITH MUSHROOMS (with champignons in this case)
Calculation for 1.5 liters of water
Champignons (only caps) - 300g
Bulb onion - 300g. It is better to use small bulbs 2-3 pcs.
Carrot - 250-300g
Ready noodles - 1 cup (about 80g).
Salt and ground black pepper - to taste
Vegetable oil (can be refined sunflower) - 1/2 cup or a little more.
Wash the mushrooms and put them on a wooden board with their caps down to dry (you can blot the mushrooms with a cotton towel and spread them on the board to dry). Cut off the legs (they will not be useful, they can be dried and prepared mushroom powder ..) Cut the mushrooms into strips, see the photo along.
Peel the carrots, cut them across to make “stumps” of 2-3 cm each and then cut into strips along the photo. Of course, you can simply grate the carrots, but not very finely. Still, it's better to cut into strips.
Peel the onion and cut into "feathers" or half rings (quarter / rings ..).
Pour oil into a cast-iron or non-stick deep frying pan (stewpan or wok), heat and fry the mushrooms for 15-20 minutes so that they do not stew, but are fried. Why the heating of the pan should be quite intense at first, and then the heat can be reduced. During frying, mushrooms can be salted quite a bit.
When the mushrooms are ready, remove them from the pan with a slotted spoon into a separate bowl, and fry the carrots in the remaining oil in the same pan. Remove the carrots from the saucepan with a slotted spoon into a separate bowl.
Then fry the onion.

Pour boiling water (1.5 l) into a saucepan (3 liter saucepan), add fried vegetables and mushrooms, salt and pepper to taste and pour noodles into boiling broth. Cook for 3-5 minutes (depending on how thin the noodles were rolled and sliced).
Pour the finished noodles on plates and sprinkle with herbs when serving.

REMARKS.
Mushroom noodles can be prepared by themselves with porcini mushrooms, which are pre-boiled and the broth is used instead of water.
Noodles can be used and purchased good quality. If there is no homemade or purchased noodles, then you can use large vermicelli, which can also be pre-dried in the oven.
Very good advice (although I'm not a country of advice)) - cook the noodles in advance and when it dries on the board, dry it in the oven until golden brown. This will give the noodles a special taste and aroma. Try to dry the noodles in the oven at least once. It must be dried at 200C on a dry sheet or pan and stirred. Dry until golden brown. Take a risk for once.
And once again I emphasize - if the noodles are not supposed to be lean, then it is better to knead the noodles only on the yolks. This is a very tasty option and, in this case, it is not necessary to dry the noodles in the oven (although I like it)).
....

soup · soup · suppe · zuppa · sopa · soep
beer restaurant Burgomaster Burgermeister beer restaurant

chicken noodles
Homemade soup with chicken, noodles and herbs

chicken soup
Home soup with chicken, noodles and fresh herbs

chicken noodle recipe

how to cook chicken noodles, cooking method, restaurant recipe

50 gr - Chicken breast

40 gr - Noodles or vermicelli

150 ml - Chicken broth

Salt, pepper to taste

Boil noodles or vermicelli in salted water until half cooked and rinse.

Put the chicken breast, noodles or vermicelli into a clean saucepan and add the chicken broth. Bring to a boil and boil until the vermicelli is fully cooked.

Serve in a wide soup bowl with dill.

dish weight 250 gr

chicken broth recipe

how to make chicken broth, cooking method, restaurant recipe

260 gr – Carrot

250 gr - Onion

30 gr - Parsley root

Rinse the chicken thoroughly under cold running water. Remove all giblets. Then wrap the legs of the chicken in the giblet hole.

Add cold water to a dry metal pan and lay out the chicken, the water should exceed the chicken by 1 cm in height. Then bring the water to a boil over high heat. Then remove the pan from the stove and drain the water. Remove the chicken from the pot and rinse under cold running water.

Peel and wash carrots. Peel the onion from the husk and rinse.

Gauze, cut into a square 40x40 cm.

Add cold water to a dry metal saucepan. Then put gauze into the saucepan. Then bring the saucepan to a boil over high heat and cook cheesecloth for 5 minutes. Then remove the saucepan from the stove and put it under cold running water to rinse the gauze. Then spread the gauze on a clean board. Put the onion in the center of the gauze. Tie the edges of the gauze so that the onion is in the bag.

Rinse the parsley (roots) under cold running water and tie with each other in a bundle with twine.

In a dry metal pan, add 5.5 liters of cold water and lay out the chicken. Then put a whole carrot, parsley roots and onion in cheesecloth there. Bring the water to a boil over high heat, constantly removing the foam with a slotted spoon, each time thoroughly rinsing the slotted spoon under hot running water. Then rearrange the pan on low heat and cook for 1.5 - 2 hours, constantly removing the foam with a slotted spoon and thoroughly washing the slotted spoon.

All about pasta
Soup · soup · suppe · zuppa · sopa · soep Burgermeister beer restaurant · Burgermeister beer restaurant

Source: www.spagetteria-rest.ru

How to cook noodles for the wake. Recipes with photos.

If you are going to hold a memorial dinner at home, it can be very difficult to prepare food for a large number of guests. It is not so easy to feed a group of 40-60 people, especially if there are many other urgent matters related to funeral and commemoration rituals. Quick to prepare, simple, but at the same time very satisfying dish can be wake noodles. There are many recipes for preparing this memorial dish, both for a fast day and using animal products.

Wake noodle soup can be prepared in advance, and it will only need to be warmed up before the guests arrive. To prepare such a dish, you do not have to spend a lot of money, it turns out to be very profitable, but at the same time satisfying and tasty. As you know, flour products are fast carbohydrates, which, in combination with chicken or mushroom broth, can help guests quickly restore lost strength. At the same time, homemade noodles for the wake is a very simple dish, it will be quite appropriate on the memorial table, it will not turn the meal into a feast and will not allow people to forget about the main purpose for which they gathered - to honor the memory of the deceased.

Here are a few recipes for wake noodles that anyone can cook, because they are very simple and use the most affordable products.

Noodles with mushrooms recipe for wake

This dish is best obtained if you use porcini mushrooms for it, although others are quite acceptable. We will now tell you how to cook noodles with mushrooms for a wake.

To prepare this dish, you will need 300 grams of fresh or 30 grams of dried mushrooms. Dried mushrooms must be soaked for several hours in cold water. After that, the mushrooms need to be finely chopped. Pour two liters of water into a saucepan and bring it to a boil. Then drop the mushrooms into boiling water. Grate the carrots and fry them together with finely chopped onions in a small amount of oil. Let the mushroom broth simmer for 20 minutes, then add the roast to it. After boiling again, add salt, spices and 150 grams of noodles to the broth. When the noodles are cooked, the soup must be removed from the stove. Noodles with mushrooms for a wake are best served with sour cream, you can decorate dishes with finely chopped herbs or season with garlic.

Wake chicken noodles

If the day of the commemoration does not fall on fasting, then the noodles with chicken for the commemoration will turn out to be a very satisfying, tasty and affordable dish.

You can cook it both with homemade noodles for a wake, and using store-bought flour products. The homemade version is more difficult to prepare, but it tastes much better than the factory counterpart. And if the chicken is also homemade, then the broth will become very healthy and rich.

To cook chicken noodles for a wake, you need to take 300 grams of chicken and boil it in a pot of water for an hour. At this time, you need to grate or grate one large carrot and finely chop one onion, peel and cut the potatoes into cubes, and finely chop the greens.

Remove the chicken from the broth, separate the meat from the bones and chop it finely. After that, the chicken meat must be returned to the broth, and with it, add the prepared vegetables there. After five to seven minutes, add the noodles there. Remember that factory-made noodles cook much faster than homemade ones.

When the noodles are ready, salt the soup, add spices and herbs. It is desirable that the noodle soup is infused for 15-20 minutes.

How to cook noodles for the wake
Noodles are very often put on the funeral table, since this dish is very simple and satisfying. It can also be on the table during fasting if cooked with mushrooms or vegetables.

Source: pominki-v-cafe.ru

The secrets of my noodles lie in the fact that there are strict rules for its preparation. From which I never back down.

My rules are two main points: the chicken must be country-style (kur, we have been buying in the private sector for a long time, we haven’t eaten store-bought chickens for a couple of years already).

And noodles - always made with their own hands on village eggs. None of the coolest pasta products ever compares to my noodles.

So, I invite you to my kitchen.

I always cook a lot of chicken noodles, despite the fact that the family is not big. From the pan, men can not be torn off. Therefore, half of the chicken, I put to cook in a pressure cooker. Why in a pressure cooker? Real chicken, not chipped with antibiotics and grown naturally and with natural feed, is cooked much longer than its girlfriend from the store. We are busy people, so an indispensable friend in my kitchen is a pressure cooker. The chicken is being cooked.

In the meantime, we must prepare the noodles. I take a deep plate and pour a hill of flour into it. Make a well in it and crack exactly 2 eggs into it. Salt. Nothing else. My noodles are kneaded without water, just flour and eggs. To be honest, it's not an easy job to knead such a lump of dough for homemade noodles. But the result is worth it.

The layer is ready and we have to roll it up to X hour. Roll up, dusting thoroughly with flour. Half first.

Sprinkle generously with flour each time. We got a blank like this. I put it aside, covering it with polyethylene so that it does not get windy.

The next step is to prepare the vegetables. I use onions and carrots, bell peppers (any color, it can be different) and potatoes (yellow variety “Adretta”, we have not used the other for many years).

Saute vegetables in olive oil. For those who are not familiar with the word and its meaning:

Sauteing - light heating of finely chopped vegetables in a small (15-20% of their weight) amount of fat. It is necessary to stir thoroughly and make sure that each piece is covered with fat. In this case, a partial distillation of essential oils into fat occurs. This is necessary so that when cooking vegetables in soups and sauces, essential oils do not evaporate, this worsens the taste.

I beg you not to confuse this type of processing with roasting. Soups with sauté have a much richer and livelier taste than if you leave them just like that. Such soups, in my understanding, are not edible. Of course, I ate them, but I never cook this myself. I taught several friends how to passer, their husbands called and said thank you. Before my lessons, it was impossible to eat soups. Many people do not sauté and are accustomed to such food. If it suits your taste, then just fine. But such a soup is less useful.

Now we have: Chicken broth, sautéed vegetables, chopped potatoes, chicken laid out separately (remove skin and bones, make only chicken meat), prepared dough layer.

Now everything is going fast. We throw potatoes and sauté into the broth, not forgetting to salt the broth first to taste.

While the potatoes are cooking, cut the noodles.

Our noodles are ready to launch, but. one little secret: Our noodles are covered in flour, and we want a soup that is clear as a tear, not puree soup. We pour boiling water into a bowl, and before putting our noodles into the soup, we dip them there.

We take out a clean, flour-free noodles, and send it to the broth.

At the same time, I like to release prepared chicken meat there. 15 minutes later chicken noodle soup, READY. Next, all kinds of seasonings. I use: 3-4 peppercorns, 1 clove, ground pepper from a mill, half a teaspoon (we all love spicy cuisine), chicken seasoning (I bring from Turkey, Bulgaria or Thailand). My husband likes to toss a couple of bay leaves when the soup is already off. Don't eat right away. It is necessary that the soup sweats under the lid for about 15 minutes.

Chicken noodle soup recipe with photo
Chicken noodle soup recipe with photo The secrets of my noodles are that there are strict rules for its preparation. From which I never back down. My rules are two main points: chicken

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 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), 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.

Mushrooms are a very satisfying and healthy product. Due to the high content of vitamins and various minerals in them, they have a high nutritional value. Since mushrooms are a low-calorie food, dishes from them are very often included in various weight loss programs.

Lean soups with mushrooms are a very simple and quick way to prepare a hearty meal for the whole family. They are ideal for eating during Lent. They can be cooked all year round, using not only fresh and dried, but also pickled and salted mushrooms. Using simple and affordable products, you can cook an excellent treat even on the festive table, since the taste of such soups, without exaggeration, can be called truly exquisite.

Each hostess has her favorite recipe for lean mushroom soup, each of which has its own special flavor. Depending on the type of mushrooms chosen, the taste of the soup may differ slightly, so you can use any to your taste: porcini, champignons, boletus.

Ingredients:

For lean champignon mushroom soup:

Champignons - 200 gr
Potatoes - 2-3 pieces
Onion - 1 pc.
Carrot - 1 piece
Tomatoes (tomato) - 1-2 pieces (1 tbsp. L)
Flour - 2 tbsp. l
Water - 1 l
Salt and spices - to taste
Fresh or dried herbs - 1 tsp

For lean pea soup with mushrooms:

Dried peas - 200 gr
Water - 2 l
Mushrooms - 100 gr
Potato - 2 pcs
Onion - 1 pc.
Carrot - 1 piece
Vegetable oil - 2-3 tbsp. l
Salt and spices - to taste
Dill or parsley greens - to taste

For the lean mushroom noodle soup:

Mushrooms - 200 gr
Onion - 1 pc.
Carrot - 1 piece
Vegetable oil - 1 tbsp. l
Noodles - 1 pack
Greens (chopped) - 1 tbsp. l

For Lean Mushroom Bean Soup:

Beans - 1 cup
Potato - 3 pcs
Onion - 1 pc.
Mushrooms - 250 gr
Salt and spices - to taste
Greens - optional

For lean mushroom soup with buckwheat:

Mushrooms - 7 pcs
Potato - 1 pc.
Onion -1 pc
Buckwheat -3 tbsp. l
Salt - to taste
Vegetable oil - 1 tbsp. l

For lean mushroom soup with vermicelli

Champignons - 250-300 gr
Vermicelli - 1/2 cup
Carrot - 1 piece
Potato - 3 pcs
Onion - 1 pc.
Water - 1.5 l
Salt and spices - to taste
Vegetable oil - 1-2 tbsp. l

For mushroom lean soup puree

Fresh mushrooms - 300 gr
Potato - 3 pcs
Onion - 2 pcs
Carrot - 1 piece
Flour -3 tbsp. l
Vegetable oil -3 tbsp. l
Greens fresh or dried - to taste

How to cook lean mushroom soup

To date, the most popular are champignons, which can be found in the nearest store all year round.

Unlike other types, these mushrooms do not require additional processing and are cooked very quickly. They can be prepared using any recipe for lean soup with mushrooms. Among other things, it should be remembered that some mushrooms can be deadly. If it is not possible to collect edible mushrooms on your own, the quality and safety of which you are 100% sure of, then it is best to buy champignons.

Lenten mushroom soup with champignons and potatoes

Peel onions, carrots and potatoes.

carrots - thin rings,

potatoes - medium cubes.

Pour a liter of water into a saucepan and bring to a boil over medium heat.

While the water is heating, prepare the roast. Pour a little vegetable oil into a frying pan, heat over medium heat and fry the onions and carrots.

Grind the tomatoes in mashed potatoes and add to the pan, simmer for a few minutes and remove from heat. Tomatoes can be taken both fresh and frozen, but can also be replaced with tomato paste.

Put potatoes and champignons into boiling water, add a little salt and cook over medium heat for 20-25 minutes until the potatoes are ready.

Add two tablespoons of wheat flour to the fried vegetables, mix well and transfer the frying to the pan. When adding vegetables, the soup will need to be stirred continuously so that flour lumps do not form.

Bring the soup to a boil over medium heat and simmer for another 10 minutes.

Wash fresh herbs and chop not very finely. If fresh herbs are not at hand, you can take the dried mixture.

A few minutes before the end of cooking, put the greens in the soup, let it boil, cover the pan with a lid and remove from heat.

It will be possible to serve lean champignon mushroom soup with potatoes to the table in 5 minutes - during this time it will infuse and will be more fragrant and tastier.

Lean pea soup with mushrooms and herbs

To make the peas boil better, it is best to take not whole kernels, but chopped ones. Sort the peas, rinse to wash off excess debris, pour cold water and put on medium heat.

The grits will boil well within an hour, so you will have enough time to prepare the frying.

Peel and wash potatoes, carrots and onions. Carrots can be grated on a coarse grater,

chop the onion into cubes

and cut the potatoes into medium-sized pieces.

Wash fresh greens and finely chop, you can take dried mixtures, for example, Provence herbs.

Fresh champignons are well cleaned of dirt, washed and cut into thin plastics.

Fry the onions and carrots in a hot pan for a few minutes.

Separately, fry the mushrooms until all excess liquid comes out of them.

When the peas are already soft, add potatoes to the boiling soup, put and reduce the heat. Cook over medium heat for another 20 minutes until potatoes are tender.

Add fried vegetables, mushrooms and herbs to the soup, bring to a boil and cook for 5 minutes.

Cover the finished lean pea soup with mushrooms and herbs and leave on the stove or in the preheated oven for another 10 minutes to infuse.

Before serving, add white bread croutons to each plate.

Lean mushroom soup with noodles, onions and carrots

Wash fresh mushrooms, chop them into thin sticks, pour cold water over them and put them on a simmer.

If you use dried mushrooms, then before preparing the soup, they will need to be soaked in water for 10-12 hours.

Peel onions and carrots and chop as small as possible. Carrots for soup can be grated.

Pour a little vegetable oil into the pan and fry the vegetables until golden brown.

When the soup boils, you can add salt, spices and noodles.

Boil for a few minutes, add greens and remove from heat.

Serve lean mushroom soup with noodles, onions and carrots with a fried slice of white bread.

Lean mushroom soup with beans (dry or canned)

You can use ordinary dry beans or take a jar of ready-made canned. Dry must be washed well, poured with cold water and soaked for 10-12 hours, then boiled in salted water until tender. Canned will help save time - before preparing lean mushroom soup, just open the jar and add it to the rest of the products.

Mushrooms clean, wash and cut into thin sticks.

Potatoes can be cut arbitrarily - into cubes or sticks.

Mushrooms, beans, onions and potatoes put in a saucepan, pour hot water and cook over medium heat for less than half an hour - during this time the potatoes and mushrooms should be completely cooked.

Remove the mushrooms and part of the beans with a slotted spoon - leave them for serving the finished dish. Using an immersion blender or a masher, mash the beans and potatoes into a puree.

When the whole soup has a uniform consistency, add mushrooms and part of the delayed beans, a little greens, salt and spices to taste and bring it to a boil over low heat.

Instead of fresh herbs, you can add a slice of grated cheese and white cheese croutons to lean mushroom soup with beans.

Recipe for lean mushroom soup with buckwheat

Wash fresh mushrooms, peel if necessary and chop into thin slices. Onion cut into half rings, potatoes - medium cubes.

If there is ready-made mushroom broth, pour it into a saucepan and bring to a boil. If there is no broth, then pour clean water into a convenient saucepan, lower the mushrooms and cook after boiling for 15-20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.

At the very end of cooking, add salt to taste, if desired, you can put a bay leaf and a little allspice.

To give the lean mushroom soup with buckwheat a brighter aroma and taste, onions and mushrooms can be lightly fried in vegetable oil before cooking.

Mushroom lean soup with noodles, carrots and onions

Peel and chop the carrots into thin strips or grate on a coarse grater. Onion cut into rings or half rings.

Pour a little vegetable oil into the pan and lightly fry the onions and carrots - a few minutes are enough for the vegetables to soften.

Transfer the vegetables to a saucepan, add the peeled and medium diced potatoes, cover with water and cook for 20-25 minutes.

Wash the mushrooms, cut into slices or cubes, put some of them in a saucepan and cook with vegetables, fry some in a pan until golden brown and set aside.

When the potatoes and mushrooms are ready, add the vermicelli to the soup and continue to cook for another 5 minutes over high heat.

Put the fried champignons into the ready-made lenten mushroom soup with noodles, carrots and onions, and you can serve it to the table.