Lenten dishes for the Assumption Lent. Orthodox recipe: ruby ​​red borscht

Assumption post: it will be quite simple to make a menu for every day, there is an understanding of the basic principles of nutrition. As with other Orthodox multi-day fasts, you will need to completely exclude animal products from your menu.

What is animal food? This is not only meat or fish, but everything that people get from animals. For example, milk is also an animal product, and therefore everything that is made from it. Or chicken eggs - another product prohibited for consumption during the Dormition Fast, because they also have an animal origin.

What can be cooked in the Dormition Fast

Assumption post: a menu for every day, knowing the basic principles of nutrition, it will be easy to compose. This is especially true for weekends. For weekdays, you should look for such options for dishes that do not require the use of any type of vegetable oil.

Oatmeal with apples

Need to:
One and a half glasses of oatmeal;
A pinch of nutmeg and salt;
1 tsp ground cinnamon;
4 tsp honey;
2 tsp brown sugar;
Three apples, finely chopped;
100 ml apple juice (it is best to take a natural product);

Put the oven to heat up to 180 degrees, and at this time mix all the ingredients. Now shift the mass into an oven dish and cook for a quarter of an hour. It is best to eat such oatmeal with apples hot.

Pies with cabbage

Required (for testing):
500 grams of flour;
250 ml of water;
30 grams of dry yeast;
a tablespoon of sugar;
Four tablespoons of vegetable oil;
A quarter tablespoon of salt;

For filling:
Head of cabbage;
Two bulbs;
Two sour apples;
A teaspoon of tomato paste;

Dissolve yeast and sugar in warm water, adding a large spoonful of flour. Leave for 20 minutes until foam appears on the surface. Mix flour with dough, pour in vegetable oil and knead the dough. Cover the dough with a clean towel and leave in a warm place for two hours.

To prepare the filling, you need to fry the onion in vegetable oil. After 5 minutes, add cabbage to it and simmer for 10 minutes. Then add the apple pulp, grated on a coarse grater, spices, tomato paste to the vegetables. Fry for 10 minutes on low heat.

When the dough is ready, it will need to be kneaded on a table sprinkled with flour. Next, divide the dough into twenty parts and make a ball out of each part. Roll the ball into a cake, spread the filling in the center and form a pie. Cook for 20 minutes at 180 degrees. It is allowed to eat during fasting.

Lean pickle

Need to:
Two liters of water;
A glass of pearl barley;
Four large potatoes;
Carrot and onion;
A small white celery root;
Two pickles;
50 ml of cucumber brine;

Rinse the groats and pour water, leave for 50 minutes. At this time, peel the potatoes and cut into cubes. Finely chop the onion and carrot, celery root can be grated on a coarse grater. Cucumbers cut into medium cubes. First, onions are fried in vegetable oil, then add carrots and celery. Fry for another ten minutes.

Boil barley after 50 minutes until tender. This usually takes about an hour. To the cereal, after this time, add potatoes and spices, pickles and brine, browned vegetables. Boil the soup for 20 minutes, let stand for 10 minutes under the lid and you can serve a delicious lean first course.

Assumption post: the menu for every day, of course, is important. But do not forget that fasting is not just a diet that excludes animal products from the diet. You need to try at this time to focus on your soul and faith, start going to church, pray a lot and read spiritual literature. Only when combined with the spiritual component can a plant-based diet really be called fasting.

The Dormition fast in 2017 begins on August 14 and ends on August 27 (before the Dormition of the Most Holy Theotokos). The Assumption Fast (or Spasovka) is the shortest of all four fasts, but in terms of severity it is equal to Great Lent. What traditions are associated with this post, as well as what is allowed to eat these days, read more in our material.

The Assumption Fast was established in honor of the Mother of God's Word. According to church tradition, the Archangel Gabriel appeared before the Most Holy Theotokos and told her the news that her earthly journey would end in three days. After that, he gave her a branch of paradise. Returning home, the Mother of God began to fast and pray fervently. Three days later, Christ himself descended from heaven to her and took away not only her soul, but also her most pure body.

For the sake of this great day, believers observe fasting. They ask the Mother of God for help, mercy and intercession. In their prayers, believers free the soul from sins and suffering.

Dormition Fast is a happy time for the hostess. August gives us such an abundance of fruits that the preparation of lenten dishes is not difficult. For those who are not ready to come up with recipes on their own and compare them with the prescriptions of the charter, we are starting a series of "culinary" publications.

We offer a menu for every day of the Assumption Lent.

Of the four multi-day fasts, Assumption Fast is considered the easiest and most enjoyable, since the menu for Assumption Fast consists of young potatoes, mushrooms, vegetables and fruits ripening at this time, there is a lot of fresh honey, and various sweet honey pastries are available. For those who were interested in what can be eaten during the Assumption Lent, we answer: according to the church charter, these days the severity of the meal is the same as in Great Lent. What can not be eaten during the Assumption Fast is meat, dairy products and eggs, and fish is allowed only on the feast of the Transfiguration of the Lord (August 19). During fasting, the Church prescribes a moderate use of food and drink, and, moreover, not fast food, but fast food.

The first day.

Breakfast

Oatmeal pancakes

2 cups oatmeal, 2 cups water, dry yeast (11 g), 1/2 cup wheat flour, vegetable oil, salt, 1 tbsp. l. Sahara.

Pour oatmeal into a bowl, pour in warm water, add salt, sugar, a bag of dry yeast, add a little wheat flour. Put in a warm place. After 30-40 minutes, mix and start frying pancakes in a preheated pan with vegetable oil. Serve with honey or jam.

Apple juice

3-4 apples, boiled water, 5-6 tsp. Sahara.

Squeeze juice from apples, add boiled water to 1 liter, add sugar. Strain the juice through a fine plastic sieve and refrigerate.

Dinner

red bean soup

5 potatoes, 1 can (400 g) canned red beans in their own juice, 2 carrots, 1 onion, half a celery tuber, 2 cloves of garlic, half a bunch of cilantro and parsley, 2 tbsp. l. tomato paste, 1 glass of tomato juice, savory, pepper and salt to taste.

Put quartered potatoes in a pot of boiling water, add a jar of red beans canned in their own juice, chopped carrots, celery and onions, put chopped greens and cook for 15-20 minutes under the lid. At the end of cooking, salt, add crushed garlic, ground red pepper and savory, tomato paste and tomato juice. Boil for another 5 minutes and serve, sprinkled generously with herbs.

With a can of canned beans on hand, you can make a delicious and hearty soup in minutes. And if time permits, then in the morning fill the beans with cold water, remove the beans that have floated to the surface, and leave for 3-4 hours. During this time, the beans will swell. Drain the water, fill the pot with fresh water and put on a small fire. The beans will cook faster if you do not immediately salt them, but add a dessert spoon of sugar to the pan. Salt bean soup should be shortly before the end of cooking.
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Baklava

Lean yeast dough, liquid honey (about 1 cup), 300-500 g walnuts.

In the evening, prepare yeast lean dough (optionally with or without oil), knead well, put in a plastic bag and put in the refrigerator. Take out the dough in the morning, knead well again and divide into 4 parts. Roll out thinly, put in a mold (preferably a rectangular one or just on a metal baking sheet covered with baking paper), spread with honey and sprinkle with chopped walnuts. Nuts are best crushed with a rolling pin on a wooden board, rather than chopped with a knife - crushed nuts have a more expressive flavor and optimal texture. Then put the next layer of dough, spread with honey again, sprinkle with nuts, repeat a third time and cover with the last layer of dough. With the blunt side of the knife, mark diamonds on the baklava ready for baking, without cutting through it to the end. Each rhombus is lightly greased with honey and garnished with a beautiful quarter or half of a walnut. Return to oven and bake until cooked through, about 30 minutes. Cut the finished baklava into individual cakes.

Dinner

Braised cabbage with apples

1 head of cabbage, 2 tbsp. l. sugar, 3 tbsp. l. vegetable oil, 0.5 cups of water or apple juice, vinegar, salt, 2 apples.

Chop 1 head of cabbage, stew in a deep frying pan with vegetable oil until half cooked, adding salt, sugar and 0.5 cups of apple juice, vinegar and an apple, finely diced. Simmer until done.

pancakes

10 potatoes, flour, salt to taste, vegetable oil for frying.

Grate peeled raw potatoes on a coarse grater, salt, add a little flour and mix. Spoon the potato mass into a frying pan with heated vegetable oil and fry the potato pancakes on both sides until a crispy crust forms. Arrange on a plate in a single layer to keep the pancakes crispy.

Despite the severity of the Dormition Fast, it is the most problem-free for hostesses: there is a sea of ​​​​fresh vegetables and fruits on market stalls and store shelves, and the August heat does not encourage the use of high-calorie dishes. So, vegetables, vegetables and more vegetables - and, of course, apples and honey.

The Dormition Fast menu, according to the laws of the church, has not changed at all for many years. Naturally, dishes must be served on the table only lean.

On August 14, on the very first day of Lent, according to tradition, honey is blessed in the church, various pastries are baked with poppy seeds and honey, and after that it is allowed to eat honey.

On August 19, on the feast of the Transfiguration of the Lord (Apple Savior), it is allowed to eat fish, and after the consecration of the fruits of apples and grapes in the church, they are also allowed to be included in the menu.

On August 28, on the feast of the Assumption of the Blessed Virgin Mary, it is also allowed to eat fish, with one exception, if this holiday does not fall on Wednesday or Friday. And that is why, breaking the fast can be transferred to the next day. Well, in the event that the holiday falls on another day of the week, then there is no transfer.

Happy time for the hostess. August gives us such an abundance of fruits that the preparation of lenten dishes is not difficult. For those who are not ready to come up with recipes on their own and compare them with the prescriptions of the charter, we are starting a series of "culinary" publications. We offer a menu for every day of the Assumption Lent. The first day.

Breakfast

Oatmeal pancakes
2 cups oatmeal, 2 cups water, dry yeast (11 g), 1/2 cup wheat flour, vegetable oil, salt, 1 tbsp. l. Sahara.

Pour oatmeal into a bowl, pour in warm water, add salt, sugar, a bag of dry yeast, add a little wheat flour. Put in a warm place. After 30-40 minutes, mix and start frying pancakes in a preheated pan with vegetable oil. Serve with honey or jam.

Apple juice
3-4 apples, boiled water, 5-6 tsp. Sahara.

Squeeze juice from apples, add boiled water to 1 liter, add sugar. Strain the juice through a fine plastic sieve and refrigerate.

Dinner

red bean soup
5 potatoes, 1 can (400 g) canned red beans in their own juice, 2 carrots, 1 onion, half a celery tuber, 2 cloves of garlic, half a bunch of cilantro and parsley, 2 tbsp. l. tomato paste, 1 glass of tomato juice, savory, pepper and salt to taste.

Put quartered potatoes in a pot of boiling water, add a jar of red beans canned in their own juice, chopped carrots, celery and onions, put chopped greens and cook for 15-20 minutes under the lid. At the end of cooking, salt, add crushed garlic, ground red pepper and savory, tomato paste and tomato juice. Boil for another 5 minutes and serve, sprinkled generously with herbs.

With a can of canned beans on hand, you can make a delicious and hearty soup in minutes. And if time permits, then in the morning fill the beans with cold water, remove the beans that have floated to the surface, and leave for 3-4 hours. During this time, the beans will swell. Drain the water, fill the pot with fresh water and put on a small fire. The beans will cook faster if you do not immediately salt them, but add a dessert spoon of sugar to the pan. Salt bean soup should be shortly before the end of cooking.

Baklava
Lean yeast dough, liquid honey (about 1 cup), 300-500 g walnuts.

In the evening, prepare yeast lean dough (optional - with or without oil), knead well, put in a plastic bag and put in the refrigerator. Take out the dough in the morning, knead well again and divide into 4 parts. Roll out thinly, put in a mold (preferably a rectangular one or just on a metal baking sheet covered with baking paper), spread with honey and sprinkle with chopped walnuts. Nuts are best crushed with a rolling pin on a wooden board, rather than chopped with a knife - crushed nuts have a more expressive flavor and optimal texture. Then put the next layer of dough, spread with honey again, sprinkle with nuts, repeat a third time and cover with the last layer of dough. With the blunt side of the knife, mark diamonds on the baklava ready for baking, without cutting through it to the end. Lubricate each rhombus lightly with honey and decorate with a beautiful quarter or half of a walnut. Place the tray in the oven and bake for 10 minutes. Dissolve 3 tablespoons of honey in half a glass of hot water, remove the baking sheet and pour the syrup over the baklava, trying to get on the borders of the diamonds. Return to oven and bake until cooked through, about 30 minutes. Cut the finished baklava into individual cakes.

Lean yeast dough
250 ml warm water, 7 g dry yeast, 1/2 tsp. salt, 1 tsp. sugar, 1/3 cup vegetable oil, 3 cups flour.

Pour warm water into a saucepan, add yeast, sugar and salt, add flour and pour in vegetable oil. For a better rise in the dough, it is advisable to use flour at room temperature or even slightly heated, for this you can put a container of flour in the oven, heated to 150 degrees, for 2-3 minutes. Mix the ingredients with a wooden spoon or spatula, because yeast dough generally “loves” wood - bowls, spoons, boards. Knead the dough - first directly in the pan, then on the board. Try not to add a lot of flour, as long as the dough does not stick to your hands. Return to the pot, cover and leave warm for about 40-60 minutes to rise, then mash. You can not just knead the dough with your hands, but beat it out by rolling it into a ball and throwing it on a wooden board for several minutes. In this case, the texture of the dough will become pleasantly silky and finely porous. During the entire time of the rise of the dough, try to protect it from drafts and cold air, maintain even heat in the kitchen. After the secondary rise, you can proceed to the formation and baking of products - pies, large open or closed pies and sweet buns. There is another culinary technique for making yeast dough that you can resort to if you need to bake something in the morning. After kneading a sufficiently elastic dough in the evening, leave it warm for 30 minutes, then put it in a plastic bag and put it in the refrigerator. In the morning, take the dough out and leave it at room temperature for 30-40 minutes, then start baking.

Dinner

Braised cabbage with apples
1 head of cabbage, 2 tbsp. l. sugar, 3 tbsp. l. vegetable oil, 0.5 cups of water or apple juice, vinegar, salt, 2 apples.

Chop 1 head of cabbage, stew in a deep frying pan with vegetable oil until half cooked, adding salt, sugar and 0.5 cups of apple juice, vinegar and an apple, finely diced. Simmer until done.

pancakes
10 potatoes, flour, salt to taste, vegetable oil for frying.

Grate peeled raw potatoes on a coarse grater, salt, add a little flour and mix. Spoon the potato mass into a frying pan with heated vegetable oil and fry the potato pancakes on both sides until a crispy crust forms. Arrange on a plate in a single layer to keep the pancakes crispy.

It was established before the great feasts of the Transfiguration of the Lord and the Assumption of the Mother of God and lasts two weeks - from August 14 to 27.

Since the Dormition Fast is not inferior to the Great Lent in severity, recipes for Lenten cuisine are suitable. On the day of the Transfiguration of the Lord (August 6/19), fish is allowed. Fish day in the Assumption, if it falls on Wednesday or Friday.

Salads prepared with vegetable oil

Potato salad with garlic

1 kg potatoes, 1 onion, 1 head of garlic, 2 tbsp. l. vegetable oil, 0.5 tbsp. water, salt, dill.

Boil potatoes in their skins. Crush the peeled garlic cloves in a mortar, dilute with cold boiled water. Fry finely chopped onion in vegetable oil until lemon color. Cut the potatoes, add onion, garlic, salt to it, mix gently, put on a dish and sprinkle with dill.

Potato salad with beets and beans

500 g potatoes, 250 g beets, 300 g white beans, 1 tbsp. l. vegetable oil, vinegar, herbs, pepper, salt to taste.

Boil potatoes, peel. Bake or boil beets. Cut everything into small cubes, add boiled white beans, pepper, salt, vegetable oil, vinegar, chopped herbs. Mix well.

radish salad

200 g radish, 3 tbsp. l. vegetable oil, 30 g of dill or parsley, salt to taste.

Peel the radish, dip in cold water for 25-30 minutes, grate on a coarse grater, salt, season with vegetable oil. Serve on the table, sprinkled with dill or parsley.

Radish salad with carrots

250 g radish, 2 tsp. table vinegar, 80 g carrots, 5 tsp. vegetable oil, salt to taste.

Grate the peeled radish on a coarse grater and for 10 - 15 minutes. dip in cold water, where you first add a little vinegar. While the radish is soaking, grate the carrots on a coarse grater. Squeeze the radish, combine with carrots, season with oil, salt to taste and put in a salad bowl.

Salad of fresh cabbage and pickles

A small head of cabbage, 2 cucumbers, 3 tbsp. l. chopped parsley, 3 tbsp. l. vegetable oil, salt, sugar.

Finely chop the cabbage, add diced pickled cucumbers, parsley and season with vegetable oil. Salt and sugar to taste.

First meal

Chowder with buckwheat

2 potatoes, 1 root of carrots, parsley, parsnips, 0.5 heads of garlic, 3 onions, a bunch of garden greens, 0.5 tbsp. buckwheat.

Boil vegetables as usual, on a good fire. When potatoes are ready, add buckwheat. Cook until the cereal is ready.

Chowder lentil

2.5 liters of water, 500 g of lentils, 2 onions, 250 g of carrots, salt, pepper, bay leaf, garlic to taste.

Cook lentils with vegetables for 3 hours, stirring frequently. Salt, pepper, add bay leaf. Before the end of cooking, add finely chopped garlic. If the soup is very thick, add water.

Chowder

5 medium-sized turnips, parsnip root, parsley root, 1 onion, 3 allspice peas, clove bud, bay leaf, head, garlic, a bunch of spicy greens.

Throw chopped onion into boiling water, then thinly sliced ​​turnip leaves and parsnips. Bay leaf, pepper and cloves enter for 3 minutes. until ready. Finely chop or mash a small head of garlic in a garlic maker and add, along with finely chopped herbs, to the stew when the pan is moved to the edge of the stove. Pour into bowls when the stew has cooled.

Cabbage soup with tomato paste

2 - 3 potatoes, 1 - 2 onions, 1 carrot, 400 g white cabbage, 2 tbsp. l. tomato infusion, 3 bay leaves.

Cut the potatoes into cubes, washing it thoroughly with a brush and cutting out the eyes. Finely chop the onion, cut the carrot into thin slices. Finely chop the cabbage. When the potatoes are half cooked, throw cabbage into boiling water at the same time as carrots and tomato paste. Bay leaf is introduced in 3-4 minutes. until soup is ready. Pour into bowls and sprinkle thickly with herbs.

Lean cabbage soup

50 g fresh cabbage, 3 onions, 1 carrot, 2 potatoes, parsley root, celery root, a bunch of dill and parsley, 3 bay leaves, 3 allspice peas, a head of garlic.

Cut potatoes in half, parsley root and onion - into 4 parts. Separate the stem of the cabbage leaf from the stalk, cut it out of the leaf and put it in large pieces in the cabbage soup along with parsley. Don't forget to throw in the bay leaf and allspice. Grate the celery root on a coarse grater and throw it into the cabbage soup, cut the thin part of the sheet, folded into a pile, into very large squares. Shchi is cooked for no more than 12 minutes. Grate the carrots on a fine grater and add to the finished dish along with mashed or very finely chopped garlic and herbs after the cabbage soup is shifted to the edge of the stove when the potatoes are ready. Shchi can be seasoned with crushed red pepper.

Beetroot borscht with pearl barley

1.5 liters of water, vegetable oil, 3 potatoes, 1/4 head of cabbage, 1/4 tbsp. pearl barley, 1 carrot, 1 large beetroot, 1 onion, 2 tbsp. l. green peas, 3 tbsp. l. tomato sauce, 3 pcs. bay leaf, roots, dried herbs, pepper, 2 cloves of garlic, salt.

Dip diced potatoes, chopped cabbage, pearl barley into boiling water. Boil 25 min.

Cut beets and carrots into thin sticks and sauté in oil, add finely chopped onions and tomato sauce. Saute, stirring often.

Throw bay leaves, roots, herbs into borscht, salt and pepper.

Dip the browned ingredients into the borscht and cook for another 15 minutes, adding green peas. When the borscht is ready, add crushed garlic, immediately cover with a lid and remove from heat.

Let it brew for 30 min.

Lenten borscht with mushrooms and sauerkraut

70 g dried mushrooms, 500 g beets, 250 g sauerkraut, 2 onions, 1 carrot, 1 tbsp. l. flour, 100 g sunflower oil, 100 g tomato puree, bay leaf, 2 tbsp. l. finely chopped, parsley, 3 liters of cold water, pepper, salt.

Pour well-washed mushrooms with water and cook until soft. Fry chopped onions, cabbage, carrots, beets in butter, adding flour at the end of frying. Put the prepared vegetables in a saucepan and pour mushroom broth, add tomato puree, pepper, bay leaf. Chop mushrooms, fry in oil, dip in borscht and cook for another 30 minutes. Before serving, tint the borscht with grated boiled beets and bring to a boil. Sprinkle with parsley.

5 - 6 potatoes, 2 carrots, 1 onion, 300 - 400 g cabbage, 2 - 3 garlic cloves, 1 tomato, 2 tbsp. l. vegetable oil, salt, pepper, bay leaf optional.

Put diced potatoes, shredded cabbage into boiling salted water and cook until almost done. At the end of cooking, season the cabbage soup with chopped onions, carrots and tomatoes, fried until golden brown. In the finished soup, put finely chopped garlic and sprinkle with herbs, fresh or dried.

Mushroom soup

40 - 50 g dried mushrooms, 1 onion, 1 - 2 carrots, 2 - 3 tbsp. l. vegetable oil, 1/3 cup pearl barley, 3 - 4 potatoes, 1 tomato, salt.

Soak the mushrooms for 2 - 4 hours, boil in the same water, put in a colander. Put the sorted and washed cereals into the strained mushroom broth, salt and boil. While the cereal is being cooked, chop the mushrooms and carrots into strips, chop the onion and fry everything together in oil, at the end of the frying, add the chopped tomato. Add diced potatoes and fried mushrooms to almost cooked cereals. Cook for about 15 minutes more. Soup is also cooked with fresh mushrooms.

Lentil soup

1 st. lentils, 1 onion, 7 potatoes, 1 carrot, 2 tbsp. l. vegetable oil, salt.

Soak lentils for 1 - 2 hours, put to boil in the same water. Add diced potatoes and finely chopped carrots and onions fried in oil. Cook until potatoes are tender, about 20 minutes. It is good to put some olives in the soup along with brine or add liquid from green peas.

Main dishes

Boiled potatoes with nuts

500 g potatoes, 1 onion, 150 g peeled walnuts, 1 - 2 cloves of garlic, 2 sprigs of cilantro, parsley or dill, wine vinegar, red pepper, salt to taste.

Boil well-washed potatoes with skin, cool, peel and cut into cubes. Peeled walnuts, garlic, red pepper and cilantro pound with salt.

Add wine vinegar and chopped onion to taste, mix with diced boiled potatoes and sprinkle with chopped parsley or dill.

potato meatballs

500 g potatoes, 1 onion, 0.5 tbsp. peeled walnuts, 2-3 tbsp. l. wine vinegar, 1 tbsp. l, water, 1 - 2 cloves of garlic, 0.5 st. finely chopped cilantro and dill, crushed saffron, capsicum, salt to taste.

Boil potatoes in the usual way and mash well. Peeled nuts, garlic, cilantro, capsicum, salt, crush and squeeze out the nut oil, which is drained into a separate bowl. Dilute the crushed nut mass with water and vinegar, add very finely chopped onions, cilantro and dill, crushed saffron, mashed potatoes and knead well. From the resulting pasty mass, roll meatballs the size of a chicken egg. Carefully place them on a dish, make a small indentation in each meatball, into which pour the peanut butter.

Belarusian hoof

300 g potatoes, 20 g wheat flour, 1 onion, 1 g soda, salt, mushrooms.

Grate raw potatoes, add salt, flour, soda and mix well. From the resulting dough, roll out strips, which are then cut into pieces 2-3 cm long and bake in an oven. Before serving, lower the product into a mushroom broth for 10-15 minutes, then fold it into a colander. Serve with fried onions and mushrooms.

Monastic boiled beans

Colored beans, onion, parsley and dill, salt.

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

Red bean puree

200 g of red beans, 40 g of onions, 60 g of walnut kernels, 20 g of wine vinegar, 4 g of garlic, pepper, dill, cilantro, parsley, salt to taste.

Add raw chopped onion, garlic to the beans cooked until half cooked, bring to readiness and strain. Wipe the beans, gradually diluting this mass with a decoction. Season with crushed nuts, vinegar, chopped herbs and pepper.

Sweet food and drinks

Rice in lemon jelly

100 g rice, 0.5 tbsp. sugar, for jelly: 1 tbsp. l. (without top) agar-agar, 2 tbsp. water, 3 lemons, 1 tbsp. Sahara.

For syrup: 3 lemons, 1.5 tbsp. Sahara,

Boil rice with sugar (should be crumbly) and keep hot. Pour agar with water, heat until completely dissolved (do not boil!), Pour in sugar, pour in lemon juice, heat without boiling. Then put hot rice in a deep dish, pour over hot jelly, let cool and refrigerate.

For jelly: squeeze juice from lemons, add the same amount of boiling water. So that the total volume of liquid is 2 tablespoons, add sugar, boil, add grated zest, cool.

Serve with chilled rice.

Rice in orange jelly is also prepared.

baked apples

4 large apples, 2 tbsp. l. sugar, raisins or thick jam, nuts, cinnamon.

Wash the apples, take out the middle and stuff with a mixture of nuts, raisins or jam and sugar. Put in a mold, pouring a few tablespoons of water on the bottom, sprinkle with cinnamon and bake in the oven for about 20 minutes.

Cranberry juice with honey

Mash a glass of peeled, washed and blanched cranberries, boil for 9-10 minutes, strain the juice, add 2 tbsp. l. honey, leave for 1-2 hours. Serve chilled.

Despite the severity of the Dormition Fast, it is the most problem-free for housewives: there is a sea of ​​​​fresh vegetables and fruits on market stalls and store shelves, and the August heat does not encourage the use of high-calorie dishes. So, vegetables, vegetables and more vegetables - and, of course, apples and honey.

Salad with broccoli and cauliflower

(recipe of Marina Starodubtseva)

Boil cabbage in salted water. Drain in a colander and let the water drain. cut cucumbers and tomatoes into cubes or sticks.

Cut the ginger finely, crush the garlic and mix with olive oil. Mix vegetables in a deep bowl and season with garlic-ginger oil.

Avocado and tomato salad

(recipe by Irina Belyaeva)

• Avocado - 1 piece,
• tomatoes - 2 pieces,
• onion - 1 head,
• olive oil - to taste,
• salt - to taste.

Remove the skin from the avocado, remove the pit and cut into squares. Scald the tomatoes, remove the skin and cut into squares. Peel the onion, cut into thin half rings, scald with boiling water. Avocado, onion, tomatoes mix, salt to taste, pour oil and mix again. Oil can not be watered, enough juice from tomatoes, very tasty.

Thick soup with barley and vegetables

(recipe by Irina Belyaeva)

• 1/2 cup pearl barley,
• 1 carrot
• 1 onion
• 3 garlic cloves,
• half a small zucchini
• 1/2 cup red lentils
• greenery,
• salt,
• pepper.

Rinse pearl barley, pour boiling water over it. Cook for half an hour over low heat.

Carrot cut into small cubes. Chop onion and garlic. Wash the lentils. Add carrots, onions, garlic and lentils to barley. Salt, add spices to taste. Cook for 15 minutes.

Cut the zucchini into cubes, add to the soup. Cook for about 20 more minutes.

Add chopped herbs before serving.

Vegetable stew in pumpkin

(recipe by Irina Belyaeva)

• Pumpkin round - 1 piece,
• carrots - 2 pieces,
• cauliflower - a quarter of a small head,
• petiole celery - 2 petioles,
• garlic - 2 cloves,
• salt,
• spices.

Cut the lid off the pumpkin. Pull out all the insides, cut off the pulp. Remove the seeds from the pulp and cut into cubes.

Carrot cut into circles. Chop the cauliflower fairly finely. Cut celery stalks into thin rings. Finely chop the garlic. Lightly fry carrots, celery and garlic in oil (over low heat for about 10 minutes).

Add pumpkin and cauliflower, cook over medium heat for another 10 minutes.

Add peas, salt, spices. Mix everything and put in a pumpkin. Close the “lid” from the pumpkin and bake in an oven preheated to 200 degrees for about 30 minutes.

Lenten honey gingerbread

(recipe by Irina Belyaeva)

Pour sugar into a bowl, pour water and vegetable oil, heat a little, add honey. Stir to dissolve sugar and honey. Mix soda, cocoa or coffee, spices in a separate bowl, then add this to a mixture of oil, water and honey and knead thoroughly so that there are no lumps.

Add nuts, raisins and flour with baking powder.

You need enough flour so that the dough resembles thick sour cream. Bake in a mold lined with baking paper or oiled and sprinkled with flour for 30-35 minutes at 200 degrees.

Gingerbread can be eaten in this form or cut across and layered with any jam or jam.

Lean apple pie

• 1 cup flour
• 1 glass of semolina
• 1 cup of sugar,
• 5-10 apples
• 200 g margarine
• 1 tsp baking powder.

Mix the dry ingredients in a bowl, adding 1 tsp to them. baking powder. Divide into three equal parts. Peel the apples and grate on a coarse grater. Also divided into 3 parts.

Lubricate the form with oil, pour into it, alternating, layers of dry mixture and apples. The last layer is apples. Pour the melted butter evenly on top.

Bake in preheated oven at 200C for 60 minutes. After 15-20 minutes, look into the oven, and if you see that the top is burning, cover it with foil or wet baking paper. Remove 5 minutes before the end of baking.