Lenten commemoration of what to cook. Modern memorial dinner and church traditions

All people live knowing that their time will come to say goodbye to our world, that our neighbors can also leave us. Most often, these events happen quite unexpectedly. And it turns out that at a certain moment a person does not know how to behave, what to do, how to properly organize the farewell to the deceased on his last journey? Fortunately, there are kind people in the world who have a clear head, not clouded by grief, and can help in such a difficult moment.

A person who already had experience in conducting this kind of wire knows that it is necessary to strictly observe certain rules, rituals and traditions associated with the funeral, in order to save and soothe the soul of the deceased.

The funeral ritual is obligatory in many religions of the world. In most cases, it is believed that the soul does not die, unlike the body. And living people on earth can continue to feel the presence of a loved one nearby, and with the help of a funeral rite, they can communicate with him.

When to remember the deceased

Why are memorials needed?

It is important to understand that a commemoration is not a simple dinner, but an obligatory tradition, a rite during which the relatives and friends of the deceased remember him, his good deeds, and also pray for his soul to be granted forgiveness and peace.

Kutia is an obligatory attribute of the funeral table

This dish should be on the memorial table in the first place. It is with him that the meal begins on such days. It is not difficult to prepare a real ritual porridge. To do this, you need to choose grains of wheat, barley or rice. Also, porridge needs to be sweetened with dried fruits, and then consecrated at a memorial service.

Why is this dish considered the main symbol of the funeral table? I will answer. Grain is a symbol of the resurrection of the human soul, because it must first be planted in the ground, and then it will be reborn again.

In Orthodoxy, the body is committed to the ground, where it will decay, and then, during the general Resurrection, it will appear again.

The sweet ingredients in this dish symbolize the blessings of eternal life in the Kingdom of Heaven. So, kutya is a symbol of the resurrection and immortality of the soul. Next, I will tell you in detail how to cook this dish at home.

Funeral kutya recipe

Required Ingredients:

2 tbsp white rice;
4 tbsp drinking water;
a pinch of salt;
150 g raisins;
3 tbsp honey;
100 g of raspberries, strawberries;
0.5 l of water;
2 tbsp Sahara.

Cooking method:

First you need to boil the rice. To do this, rinse the cereal thoroughly. After pour it with 4 glasses of water, put on medium heat and add a little salt. Boil porridge until crumbly.

While the rice is being cooked, you need to cook compote, which we pour after kutya. To do this, bring 0.5 liters of water to a boil, put the pre-washed berries and sugar there. Cook for a few minutes. Set the compote aside to cool down.

Raisins should be washed and poured over with boiling water to make it softer.

So, all the ingredients are ready, you can combine them.

Pour the cooled rice into a deep bowl, add honey, decorate with raisins and pour over with sweet compote.

Focusing on the above recipe, you can cook kutya from wheat or barley. Nuts and poppy seeds are also added to this dish.

Funeral table menu

There are several rules that must be observed during the preparation of such a responsible meal:

the table on the day of the commemoration should look simple and strict;
the menu should consist of nutritious and healthy food so that a person gains strength;
for dishes, you should choose only fresh and high-quality products so that there are no troubles;
the menu and the appearance of the table should set you up for a quiet, family atmosphere, conducive to the memories of the departed.

In most cases, the list of dishes for the funeral table corresponds to the traditions of the family in which the ceremony takes place, as well as the prosperity of the people.

If you decide to prepare a table yourself to commemorate the deceased, then it is desirable that it contains the following dishes: kutya, cabbage soup or borscht, dumplings with potatoes and cabbage, pancakes with cottage cheese, mushrooms, wind and fried pies, buckwheat porridge or boiled potatoes, fresh or canned salads, meat or meatballs, from drinking necessarily jelly and compote. This is a list of what is mandatory put on the memorial table. In addition to the above, you can also serve sausages, cheeses, vegetable or fruit cuts, slightly salted or fried fish, as well as various sandwiches.

From this list, you need to make a simple but satisfying menu, because the purpose of the memorial table is not gluttony, but gratitude to the people who came to honor the memory of the deceased, remember his good deeds and pray for his soul.

Below we offer you an approximate menu of the funeral table, with a description of the recipe for preparing each dish.

Dishes on the funeral table

The main dish, which should be on the memorial table, is kutya (we reviewed its recipe above).

Then be sure to serve hot liquid, we offer borscht.

Recipe for borscht

Required Ingredients:

pork ribs for broth;
200 g potatoes;
1 large onion;
2 pcs sweet pepper;
1 medium carrot;
1 large beet;
½ part white cabbage;
1 tbsp tomato juice;
1 chicken egg;
parsley, dill;
1 tsp vinegar;
2 tbsp sunflower oil;
salt, spices to taste.

Cooking method

The first step is to prepare the broth, for this, in salted water with a bay leaf, you need to boil the pork ribs until tender.

While the meat is cooking, you need to clean all the vegetables and wash them thoroughly.

Ready ribs should be carefully removed from the broth. You also need to get a bay leaf.

We cut the peeled potatoes into strips, and lower them into the boiling broth. Onions, sweet peppers and carrots are also chopped, and sauté with the addition of sunflower oil in a pan for five minutes. Beets should be cut into thin strips or grated on a coarse grater. Add it to the pan with onions, peppers and carrots. Mix everything and fry for a few minutes. Then add the vinegar and tomato. Simmer another five to seven minutes. Then set the pan aside.

The egg must be boiled until tender. Cool it down and chop finely.

When the potatoes are almost ready, you can add tomato roast to it.

Then you need to thinly chop the cabbage, and add it to our borscht. Cook everything for another five minutes.

Grind the greens, and together with the boiled egg at the end of cooking, add to the borscht. Next, you need to taste the dish for salt, and add spices to it to taste. Boil for a couple of minutes and remove from heat. This dish becomes much tastier the next day, so it can be prepared in the evening, on the eve of the funeral. Borscht should be served with sour cream.

Also, to this dish, wind pies with peas and garlic are put at the wake. We will consider their recipe below.

Baked pies with peas

Required Ingredients:

For test:

0.5 l of serum;
100 g of pressed yeast;
2 eggs;
100 g of sugar;
a pinch of salt;
2 tbsp sunflower oil (in the dough) + oil for greasing the baking sheet;
about a kilo of flour.

For filling:

1 st peas;
3 tbsp drinking water;
50 g butter;
salt to taste;
1 head of garlic.

Cooking method:

First of all, you need to start preparing the brew. To do this, you need to warm the whey a little, to room temperature. Then dissolve yeast, sugar, salt in it and add 4 tbsp. flour. Mix all this well and let it brew until a cap appears, about 30-40 minutes, in a warm place. After, in this mixture you need to add 1 egg, sunflower oil and flour gradually, while kneading the dough. Leave it to rise in a warm place. When the dough has doubled in size, mix it and let it rise again.

In the meantime, let's get on with the filling. To do this, wash the peas, fill it with water and put on medium heat. When it boils, you need to salt to taste. Cook peas until done. Then the porridge needs to be turned into a puree. To do this, you can use a regular crush or blender. Pea puree should be peppered to taste, add butter and chopped garlic to it. Leave everything to cool.

The table should be greased with sunflower oil, put the dough on it and divide into identical balls. Each of them must be rolled out with a rolling pin, put mashed potatoes in the middle, and make a pie. Place them on a pre-greased baking sheet. Be sure to let the pies rise. Then brush them with a beaten egg to get a beautiful color in the end.

Preheat the oven and bake pies at 200 degrees for 25-30 minutes. The cooking time depends on your oven.

Such a dish is served on the funeral table along with borscht and sour cream or cabbage soup.

After the first dish, you need to feed people the second. It can be buckwheat, pea or mashed potatoes, boiled potatoes. It all depends on your capabilities and availability of products. In this case, we suggest serving boiled potatoes with sour cream and herbs.

Recipe for potatoes with sour cream

Required Ingredients:

2 kg of young potatoes;
200 g homemade sour cream;
dill greens;
salt, black pepper to taste.

Cooking method

This dish is quite easy to prepare. Most likely, every housewife, at least once in her life, did it in her house.

First you need to peel the potatoes, then wash them. Then put to boil. Do not rush to salt it, this should be done five to seven minutes before it is ready. Then the dish will have a more delicate taste.

Dill greens should be washed, dried and finely chopped.

Drain the water from the finished potato, add greens and sour cream to it. Sprinkle with ground black pepper if desired.

In addition to the side dish, meat should be served. Chicken, pork, beef can also be suitable for this. As well as meatballs or chops. We chose the option that is easiest to prepare and eat most conveniently.

chicken chops

Required Ingredients:

1.5 kg chicken fillet;
7 eggs;
150 g of mayonnaise;
salt, spices to taste;
breadcrumbs;
vegetable oil for frying.

Cooking method

Cut the fillet into thin slices. After each of them beat off with a special hammer. Pepper, salt and leave the meat to marinate for a few minutes.

At this time, you need to prepare the batter. To do this, beat the eggs, add mayonnaise, salt and spices to them. Mix everything thoroughly.

Heat the pan, pour vegetable oil into it. Then each chop should be dipped in egg batter and breadcrumbs, and then fried over medium heat on both sides until golden brown. After all the chops put on a baking sheet, and bake in the oven for another five minutes. The main thing is not to overdry the meat. To do this, you can spray the chops with water.

Salads or vegetable cuts are also served on the second. In our menu, we offer to make a salad of cabbage and cucumbers.

Salad "Spring"

Required Ingredients:

1 large head of white cabbage;
5 pieces of cucumbers;
1 large onion;
1 large carrot;
parsley, dill;
vinegar, sunflower oil for dressing;
salt, spices to taste.

Cooking method

Slice the caputo thinly. Cucumber grate on a coarse grater. Onions should be cut into half rings. Grate carrots. Chop greens. Mix everything well. Add salt, spices, vinegar and oil. Mix again. Taste and add more spices or dressings if needed.

In addition, fish must be put on the table. You can fry it, or you can marinate it. We propose to put lightly salted herring on the table. They also put groceries on the memorial table, such as sausages and cheese. If possible, you can buy them or cook them yourself. It all depends on the amount of time, money and desire.

Also on the table you need to put baskets of white and gray bread.

On the third, compote or jelly is served with sweet pies or buns. We offer to cook uzvar and roll with poppy seeds. This is all done quite simply and quickly, at minimal cost.

Knot of dried fruits

Required Ingredients:

5 liters of drinking water;
1 kg of dried apples;
1 tbsp sugar.

Cooking method

Pour water into a large saucepan, put it on fire. Wash dried fruits and add to water. When the compote boils, then add sugar. You need to cook the uzvar over low heat for 40 minutes.

Wind rolls with poppy seeds are served with this drink. Again, they are much easier to cook than buns, because you don’t have to sculpt each one.

Roll with poppy seeds

Required Ingredients:

For test:

1 liter of milk;
60 g wet yeast;
2 tbsp sugar;
4 tbsp sour cream;
200 g margarine;
4 eggs for dough + 2 for greasing;
a pinch of salt;
2 packs of vanilla.

For filling:

400 g poppy;
200 g of sugar;
milk or water for cooking poppy;
1 tbsp liquid honey;
150 g butter.

Cooking method

First you need to prepare the dough. To do this, dissolve the yeast, sugar, salt and 4 tablespoons of flour in warm milk. Leave the sponge mixture for 30 minutes, or until a cap appears. Then add all the other ingredients and knead the dough thoroughly. We give it a good fit, and knead again. After we leave to double in size, in a warm place.

Then we do the stuffing. Initially, you need to boil poppy seeds, in milk or water, twice as much in volume as poppy seeds. Then we decant it through cheesecloth and let it dry. After the poppy needs to be ground with sugar. To do this, you can use a blender or a regular mortar. The filling is almost ready. But, you still need to melt the butter in a steam bath.

Now let's start making rolls. Mix the dough well. We divide it into several pieces, from which rolls will be obtained in the future. Each of them needs to be rolled out with a rolling pin, 1 cm thick.

Each roll must be greased with butter, honey and topped with poppy seed filling. Twist the roll, and put it on a baking sheet, pre-greased with vegetable oil. Let our pastry rise and brush the top with beaten egg. You can also sprinkle sesame seeds on top. Bake the roll in a preheated oven at a temperature of 200 degrees for 25-30 minutes.

In addition to all of the above, you also need to prepare sweets and cookies to distribute them to people when leaving the house where the deceased was commemorated.

So, let's summarize the memorial table menu on the day of the funeral. We offer you the following option:

Rice kutya with raisins.
Borsch with sour cream;
Wind pies with peas and garlic;
Bread black and white;
Boiled potatoes with sour cream;
Chicken chops;
Salad "Spring";
Salted herring;
Sausage, cheese;
Uzvar;
Rolls with poppy seeds;
Candies and cookies.

Using the menu mentioned above, you can organize a memorial table for 25-30 people. If it seems to you that this is not enough, then you can add dishes from the list above, which are recommended to be prepared in remembrance of the deceased.

Wake is an ancient custom that serves as a kind of farewell to the soul of a loved one. The fortieth day after death is considered very important for the soul, since at this time it is determined exactly where the soul will go to heaven or hell. Relatives and close people gather at the table to support the soul of the deceased. Many people are interested in what to cook for 40 days and carefully develop the menu for the commemoration. It is important not only to set the table, call relatives, but also to say a lot of good things about the deceased, because this way you can increase the chance of the soul getting into.

What is prepared for the commemoration of 40 days?

Remember that this is not a holiday and you do not need to cook any delicacies, everything should be as simple and home-style as possible. What you need to prepare for the commemoration of 40 days:

Traditionally, it is customary to bake pies on this day. As for the filling, rice with mushrooms, liver with onions, berries, cottage cheese or meat are most often chosen for it.
If the commemoration does not take place during fasting, then meat dishes can be served on the table, these can be meatballs, goulash for a side dish, etc.
The church is more loyal to fish dishes, so you can serve fish soup or just fry steaks.
Understanding what dishes are prepared for the commemoration of 40 days, it is worth mentioning the obligatory treat - kutya. It is best to cook it from wheat or rice groats. Be sure to put on the table and pancakes without filling with honey. It is believed that these dishes have an important sacred meaning.
For first courses, you can choose completely different recipes, it can be traditional noodles, borscht or simple chicken broth.
It is customary to serve vegetable salads or pickled vegetables as appetizers. It is worth giving preference to simple recipes, for example, combine chopped cucumbers, tomatoes, peppers and onions, and season everything better with vegetable oil.
As for sweet dishes, it is better to give preference to shortcakes, pies, cookies and sweets. Treats should be distributed to guests and taken to the shelter.

Many also prepare the favorite dish of the deceased, setting it apart from the common table.

Wake Meaning. FUNERAL TABLE in the Dictionary of Rites and Sacraments

WAKE. FUNERAL TABLE

Wake. memorial table

After the burial and on the days of commemoration, a memorial table was necessarily arranged. The custom of remembering the dead at a meal has been known for a very long time. Even the ancient Jews had a habit "to console the deceased ... to break bread for them."

In Russia, the commemoration on the day of the funeral is a weak echo of the funeral feast. Trizna was multi-day and was a complex set of collective symbolic actions, including feasting, commemoration, commemoration, chants and family council on various issues of inheritance or assistance to the family of the deceased.

The commemoration of the deceased relatives among the Russians was celebrated, as a rule, on the 3rd, 9th, 20th, 40th days, on the anniversary and holidays. When celebrating the wake, the peasants believed that on the 9th, 20th, 40th days after death, the soul flies home, so it must be appeased. The peasants believed that the commemoration alleviates the suffering of the dead soul.

Everyone who participated in the funeral was invited to dinner. As a rule, a lot of people gathered, so dinner was arranged in 2-3 receptions. The funeral dinner began with a prayer. At first they treated the ministers of the church, the launderers and diggers, relatives and friends. The table was laid to the prayer. It was believed that the deceased was invisibly present at the wake; for him, at the time of the memorial dinner, they left a place at the table, put a spoon (sometimes under the tablecloth), a slice of bread and usually a glass of vodka if a man was dying. It used to be that they left salt and bread on the table overnight and changed it to fresh for forty days.

Kutia, honey and oatmeal (cranberry) jelly, in some areas - fish pie, pancakes were indispensable meals for dinner after the funeral.

It is well known that kutya is an obligatory accessory of the funeral rite and commemoration. Kutya, as a rule, was cooked from whole, unbroken grains - most often wheat. (In the cities it was replaced by rice). Grain has the ability to preserve and recreate life for a long time, multiplying it. Berries were usually mixed with kutya (bird cherry, in cities - raisins). It can be assumed that kutia marks the constancy of the rebirth of life, despite death. After all, kutya was also used at weddings, christenings, and homelands.

Kutya was usually prepared sweet, with honey or molasses. They said "the sweeter the kutya, the more pitiful the dead."

Kutya should have been taken with a spoon three times.

In addition to rye, oatmeal or cranberry jelly, a bowl of honey diluted in water or mash was mandatory on the table. It was believed that they "paved the way for the dead."

Somewhere they relied on pancakes, somewhere - a fish pie. But, as a rule, pancakes were served on the 9th and 40th day, and on the day of the funeral (usually the 3rd day after death), pancakes were not put on the table.

In some areas, flour was also served - boiled flour with milk or kulesh - porridge with lard.

In the west of the Pskov region, in addition to kutya, they also made kams:

"koloboks" boiled in water from grated potatoes with flour, bacon and onions and watering - broth with meat seasoned with rye flour and onions. Kamas were also prepared in the Smolensk region. In the west, dumplings were an obligatory dish.

The funeral table consisted of 7-8 dishes. The food was prepared depending on what day the funeral fell on (lean or fast). On a fast day, roast veal, jelly, cereals with milk, and scrambled eggs were served. On a fast day, they served dry mushroom stew with vegetable oil, salted mushrooms, millet porridge, and kissels. Sweet pies, shangi were prepared on any day.

It was not customary to serve potatoes and tea at the wake. They ate with spoons (they didn’t use knives and forks at the funeral table for a very long time), and they broke the cake with their hands.

Today it is generally accepted that at the wake on the day of the funeral they always drank a lot. This is not true. A lot of vodka, beer, wine and food were exhibited at the commemoration of the fortieth day, anniversaries, special parental Saturdays, the 9th and 20th days were celebrated modestly, in a narrow family circle. They cooked kutya from rice or wheat with honey, molasses or sugar, baked pies and then carried pies and kutya throughout the village or neighbors, inviting each family to commemorate the deceased. Be sure to visit the cemetery and give alms to the poor. Gradually, the custom to commemorate the dead on the 20th day was completely forgotten.

If the commemoration (3rd, 9th, 40th days, anniversary) falls during Great Lent, then no one is invited to the commemoration on the 1st, 4th and 7th weeks of Lent. Only the closest ones should be present at the table. If memorial days fall on weekdays of other weeks of Great Lent, then they are transferred to the next Saturday and Sunday. This is called a counter commemoration.

The dead are commemorated with the food that is supposed to be on the day of the commemoration: on Wednesday, Friday, on the days of parental fasts - fasting, on the meat-eater - fast food.

Funeral kutia

1. 1 cup rice, 2 cups water or milk, 1/2 cup raisins, 2 tbsp. spoons of sugar, salt to taste.

Rinse rice, cook crumbly porridge in water or milk with sugar, adding washed raisins in the middle of cooking. Lay on a platter.

2. 200 g of rice, 100 g of raisins, 100 g of fine sugar, 50 g of walnuts, 100 g of marmalade.

Rinse the rice and boil in water until soft, along with sultanas, pour over with cold water, let the water drain. Then transfer to a dish, pour sugar boiled in hot water, mix with walnuts and remove marmalade.

3. Kutya (Epiphany) is prepared in the same way as the previous one, but with wheat instead of rice and honey instead of sugar. Oatmeal jelly with honey 2 cups crushed oatmeal, 4 cups water, 2 tsp. spoons of sugar, 1/2 tsp. tablespoons of salt, honey and oil to taste.

Pound oatmeal in a mortar, pour warm water and leave in a warm place for 1-1.5 days. Then stir, strain and squeeze. Add sugar, salt to the resulting liquid and cook, stirring, until it thickens. If you need a more liquid jelly, then it can be diluted with 1 glass of hot water or milk. Pour hot jelly into molds and cool. Serve with butter and honey. This jelly can be cooked from Hercules oatmeal.

A few tips: when cooking jelly, pour the starch diluted with water immediately, and not in parts, and stir quickly. Pour starch closer to the sides of the pan, not in the middle.

Citric acid will improve not only the taste of jelly, but also its color.

If you add vanillin, a little lemon, orange or clove zest, cinnamon to hot jelly, it will be more fragrant.

Rites and sacraments. 2012

Lenten menu

Now actually to the menu, and to begin with, consider the option of a lenten table. Of course, potatoes, wrinkled in this case, will not be a very right decision. It is better to boil the whole peeled potatoes, sprinkle with herbs and pour over with sunflower oil. Pickles will increase the number of dishes on the table, of course, if it is not a hot summer outside. If possible, fry a fillet of some fish or make fish cakes, butcher the herring. A salad with beans would be good, you can stuff peppers, using mushrooms instead of meat. You can also replace the herring with mushrooms in the Herring under a Fur Coat salad, served without eggs and with lean mayonnaise. The most common salads: vegetable (tomatoes, cucumbers), salad with cabbage or sauerkraut. Lean pancakes with mushrooms, mushroom cutlets with potatoes, vegetable cutlets and all without eggs. In the hot summer, you can cook okroshka with vegetables and herbs.

Menu for the meat table

What is prepared for a wake for a table richer in meat dishes? You can cook anything, the main thing is without frills, everything is simple, satisfying, affordable and familiar. Cutlets, fried chicken, fried and salted fish, sausage cuts, cuts from smoked chicken breasts and other smoked meat. Also simple vegetable salads or just chopped vegetables. Stuffed peppers, liver chops, pancakes with liver or meat. If the weather is cool, you can cook jellied meat.

In some families, it is customary to serve cabbage soup, borsch or chicken noodles first after kutya and pancakes, but this is up to you.

Consecration of kutya in the Greek church. Photo: monastiriaka.gr

Each person lives with a deep inner confidence in his own immortality and the immortality of his loved ones. Yes, he understands and even sees - people are dying, but the subconscious mind keeps a calm confidence - this cannot happen to him and his loved ones. This is the property of a healthy human psyche.

When trouble comes to the house, it is always unexpected and very, very painful. People are confused. What to do?! Where to run?! Who will help?! It is necessary to redo a bunch of previously unknown cases in the shortest possible time. Where to start, how to do it right?

Here people who have experience, strength and, most importantly, a good heart come to the rescue.

Funeral rites, rules and traditions lead the relatives of the deceased according to a given algorithm, which, from the point of view of Orthodox Christians, is necessary for the good and salvation of the souls of the deceased.

Funeral ritual exists in all religions of the world. It is believed that the life of the soul does not stop with the death of the body, as well as the love of living people for the deceased. The living can communicate with the dead in the process of funeral rites and are able to help his soul to go to Paradise with their prayers and good deeds.

When the deceased is remembered

On the day of death, after which the soul of the deceased is with the angels for two more days and is allowed to walk the earth wherever she wants. And she wants to go home, to where her body and loved ones are. It is believed that a virtuous soul visits places where she did the right thing.
On the third day, that is, on the day of the funeral, the soul ascends to heaven to worship God. The third, because the deceased was baptized in the name of the Father, Son and Holy Spirit, believing in the Consubstantial and Indivisible Trinity. And also because on this day the face (image) of the deceased changes. In the meantime, the angels show the soul of the deceased Paradise, and on the ninth day they bring it to God.
On the ninth day when, from the Orthodox point of view, the whole body is destroyed, except for the heart. And the soul is taken to the places where the deceased sinned, they show Hell, demonstrating the torment of sinners. The soul of the deceased is horrified by what he sees and from the realization that he, too, has sinned, for which the soul bitterly regrets and prays for forgiveness. This continues until the fortieth day.
On the fortieth day when the heart is destroyed. And God's judgment is being executed on the soul of the deceased, which determines whether he belongs in Paradise or Hell.
At six months and a year after death, the birthday and the day of the Angel the deceased and on all relevant religious holidays annually: on Trinity, meat-fare, parental, Dmitriev Saturdays, on the eve of Pentecost and on Radonitsa.

Why are reminders needed?

A commemoration is not just a meal, but a ceremony during which the relatives of the deceased REMEMBER him and his good deeds, where memories of deceased ancestors are awakened, to whom they turn for help in prayer, and where they pray for the repose of the soul of the deceased, trying to alleviate her torment. In their prayers addressed to God - the Holy Trinity, the living ask to forgive the deceased for all his sins that were committed by word, deed and thought, and to credit him with three virtues: faith, hope and love.

Gathering with the whole family, the souls of the living turn to the help of ancient psychological mechanisms, trying to feel like an integral part of their kind, which will protect them, support them, and give them new strength. And new spiritual forces, love and compassion are pouring into the family circle, healing living people.

Kutia - sweet funeral porridge

For a funeral meal, the first thing to do is to prepare kutya(it is also called “kolivo”) is a ritual porridge cooked from grains: wheat, barley or rice; sweetened with honey or raisins; and consecrated at a memorial service. Grains are a symbol of the resurrection of the soul, because in order for them to bear fruit, they must first be buried in the ground, where they will decay, giving sprouts - that is, new life.

From the Orthodox point of view, the body of the deceased is committed to the earth in order to decay and appear incorruptible at the moment of the general Resurrection. And honey and raisins act as a symbol of the spiritual sweetness of the blessings of eternal life in the Kingdom of Heaven. Combining into a ready-made dish - kutya, they express the confidence of the living in the coming resurrection of the dead and the immortality of the soul.

How to cook kutya: soak the grains overnight or for several hours, cook until tender so that the porridge is crumbly. Toward the end, add sugar or warmed honey, diluted with water (to make it easier to absorb) and raisins (which must first be washed, scalded with boiling water and dried). You can also add poppy seeds to kutya. Here you can see the recipe for kutya (proportions, tips). And another option.

Memorial dinner menu principles

The funeral dinner itself should be:

simple and strict;
supporting forces: physical and mental (after all, it is known that food is an excellent antidepressant);
prepared from fresh and high-quality products, so as not to overshadow this mournful day with other accidents;
facilitate conversation and maintain a quiet spiritual atmosphere, where grieving people who have gathered for spiritual communion in memory of the deceased will be able to relax a bit.

Of course, the composition of the dishes largely depends on the traditions of the family, its wealth and who, presumably, will come to commemorate (after all, people are not traditionally invited to the commemoration, people themselves come). If you think that there will be about as many people who came to commemorate as there are guests for a big holiday, and you can cook a memorial meal with your family, having spent it at home, and you don’t have the strength, time to think through and implement a complex menu, offer those who come a regular lunch (dinner ). So that it is about the same as you would feed your family on a day off.

Traditionally in Rus', cabbage soup, cereals, pancakes, pies, kissels (hard, jelly-like - how to cook, you can see at the end of this kissel recipe) and compotes were prepared for the funeral table. You can offer the following simple and relatively inexpensive menu: borsch, buckwheat porridge, chicken cutlets, homemade preparations (salads, lecho, canned cucumbers and tomatoes), compote and puffs with banana filling.

Of course, if you wish, you can cut fresh vegetables and fruits, sausages and deli meats, serve a variety of salads, herring or other salted fish, sandwiches with caviar, pates, sprats.

I think the owners themselves will decide whether there is a need for this. The main thing to remember is that when commemorating, there is no goal - to feed to satiety and amaze with sophistication, high cost and an abundance of dishes. But there is a goal - to saturate the guests, thanking for their help and participation, remember the deceased, pray for the repose of his soul and the remission of his sins, and provide each other with psychological help and support. The main thing is not food, but people - the living and the dead, united by the grief of parting and the change of life - earthly and afterlife.

What to cook for the wake

So, let's start preparing a funeral meal.

Homemade borscht

Some people think that borsch the next day, having brewed and thickened, it only becomes tastier. Therefore, if we decide to cook it the day before, the taste of the dish will change, but will not suffer. By the way, the word “on the eve” comes from the Greek “eve” (basket), in them food prepared for the funeral table was brought to the church for consecration.

For borscht, we prepare broth from meat with a bone. Pour vegetable oil into a heated frying pan, carefully pour finely chopped onion. As soon as you catch the sweet onion spirit that has spread throughout the kitchen, add the beets and carrots, cut into small cubes. With this treatment, the beets will retain their color, and the carrots will sparkle with a bright orange flame in the beet depths.

Simple and delicious borscht

Vegetables will languish in a pan until the solid state becomes soft. Is the delicious meat aroma already spilling out of the pan? It's time to introduce the broth to potato cubes (cut into the size of beet-carrot cubes. The components of the dish should make a homogeneous assortment).

Remember that vegetables retain their most vitamins and flavor when cooked over a quick, high heat. A little later, we pour vegetables from the pan into the broth, and when they boil a little, add finely chopped cabbage, garlic, bay leaf, a few black peppercorns, diced tomatoes and sweet peppers, of course, they should be the same size as the rest of the components.

There is already a little left. We try. Salted. Sweetened if needed. They added a drop of lemon or vinegar if the beets lost their chic color a little. All.

There is another option for cooking borscht with grated carrots and beets (recipe).

You can cook And chicken cutlets. This is a delicious, inexpensive and easy meal.

cutlets

We need minced chicken - fresh or frozen (if, after thawing, it turns out to be too thin, try draining the excess water. If it doesn’t help, our cutlets will look more like pancakes in shape, which is still delicious).

In minced meat, add onion, garlic, grated on a coarse grater, eggs (if it is liquid, you can put more eggs than usual) and oatmeal flakes.

Knead the minced meat, salt, you can slightly pepper. And now we form cutlets, first dipping our hands in a bowl of water so that the minced meat does not stick to the palms. If it was initially watery, then scoop up the future cutlet with a spoon and shmak it into a pan with hot vegetable oil. When the side in contact with the bottom of the pan is already strong enough and has changed color (here it’s already an amateur, someone likes fried, dark brown with a clearly felt crust, someone likes tender, light), turn over and fry the cutlet on the other side .

Then we put the fragrant meat goodies in a saucepan, the bottom of which is filled with a low layer of vegetable oil, where they remain in anticipation of the entire cutlet batch for further stewing. When all the cutlets are laid, add water to about the middle of the meat structure, cover with a lid and simmer over low heat until bright characteristic aromas appear. You should not completely forget about the saucepan, sometimes look, maybe you should add water or shake it a little so that the cutlets do not stick to the dishes. You can throw bay leaf and tarragon into cutlet water.

Here are other recipes for cooking cutlets stewed in a saucepan and cutlets stewed in the oven with tips, the exact composition of the products, the number of pieces.

Sweet

While the cutlets are stewing, you can bake puffs. To do this, take the finished puff pastry and bananas.

Why this filling? The aroma of bananas has a calming, pacifying effect on a person, and the substances contained in them, splitting, cause a feeling of happiness. Let it be, albeit small, but help to people who met at the memorial table.

If you don't like bananas or want to vary the filling of puffs, you can use sweet curd mass, an apple slice, cheese strips, or a mixture of grated cheese and fatty cottage cheese, and other fillings.

We roll out the thawed puff pastry (both yeast and yeast-free), draw rectangles with a knife, lay out the filling (in our case, a banana, cut it across into 4-5 parts, if the pieces are too large, you can divide them lengthwise into halves).

We connect the edges of the dough so that the filling is completely in a puff captivity, pinch a little and bake in a preheated oven at t = 220 * C for 10-15 minutes, until browning. Then you can sprinkle puffs with powdered sugar.

Compote

When cook compote? Probably better the day before, there will be less worries later. Here you are already guided by what you have in stock and at the time of the year. Whether you have frozen berries or ready-made jars of compote / jam, or vice versa - now is the summer time and everything you need is in abundance. Compote should not be very sweet or overly sour; to give it a fresh and cool taste, you can add a sprig of mint or lemon balm and a couple of buds of spicy cloves to it.

We throw berries, fruits or jam into boiling water, add a little sugar and cook over high heat, very quickly. The compote boiled a little (minutes 2-3) - immediately turn it off. Yes, you yourself, for sure, know all this.

If in doubt about the proportions, a 4-5 liter pot will require a jar of berries with a capacity of 0.7 - 1 liter or the same amount of chopped fruit, 0.5-1 kg of dried fruit or 0.5 liters of jam (it all depends on which what exactly do you prepare compote.Some fruits and berries secrete abundant juice, others are very restrained, inexpressive and need to be supplemented with sour berries or lemon juice). If you have fewer berries, do not be discouraged, throw everything you have, perhaps this will be enough. You try it, if the taste of the compote is quite rich, palpable, then there is enough filling. If weak: add more berries (or jam, or a handful of dried fruits left over from cooking kutya, for example) or drip lemon juice to make it fresh and pleasantly sour. If you are going to shade compote with a citrus crust (lemon, orange, tangerine), then throw it into a ready-made hot drink so that it does not boil. Otherwise, the compote will be bitter.

On the subject of sugar - for this volume of water, start with half a glass and try if it is sweet enough. When preparing compote from sweet jam, sugar may not be required. In any case, try and focus on your taste.

If you like jelly more, you can cook it (jelly recipe).

Buckwheat

On the day of the commemoration remains only cooking buckwheat porridge, it will cook quite quickly and will not require much effort. You can prepare hard-boiled eggs for her in advance, at the rate of 1 egg per glass of cereal. When there are 40 minutes left before the meal, you can proceed.

We take a pan (not enameled) with thick walls, similar to a cast iron, fill it with water and cereals at the rate of 2 cups of water per 1 cereal.

If you have dried porcini mushrooms, throw them at the rate of 1 mushroom per glass of cereal. They enhance the flavor and aroma of the dish.

We put on a very strong fire. We cover with a lid. And we keep it in this form for 4-5 minutes after boiling, after which we switch to a fire of medium intensity (and during this period we add lightly fried and finely chopped onions to the porridge. Just throw it from above. It will find its way into the buckwheat bowels), and closer to the end of cooking, when the water has become much less - we turn to a small fire.

Steam plays a leading role in cooking porridge, so keep an eye on the position of the lid, it should fit snugly against the pan.

Stirring is prohibited. A strictly observed ratio of components and temperature conditions, dishes with thick walls will create the correct structure of the dish, pores will appear there for the evaporation of excess moisture, and any interference will destroy this harmonious buckwheat structure. And all this is cooked for 15-16 minutes (if the cereal is taken from 1 to 4 glasses. And a little longer if there are more cereals).

It's not worth digesting. A special buckwheat flavor may disappear, the porridge will become tasteless. Turned off? Now let the porridge reach, infuse, for about 5 minutes.

Then, finally, you can add finely chopped eggs and add a spoon or two of butter. Mix. Salt. Stir again. Tasty?!

It is considered that this dish acts as an independent dish, it is not a side dish. When you try it, you'll understand why. Preferably served hot.

What will be on the memorial table

See what do we get. There is hearty and very tasty borscht. Then we serve buckwheat porridge. You can add tender chicken cutlets to it. And you can eat them separately, with black bread, having a bite of pickled cucumber or sweet pepper from lecho (which will be nice to combine with buckwheat porridge).

Even if you stop at this, people will already be full. And we still have compote with puffs.

Of course, you can replace porridge with potatoes, or serve high-quality ready-made dumplings, or stew potatoes with meat (all this is cooked very quickly, easily and is inexpensive). You can form a table of numerous vegetable salads and salads with mayonnaise, sausage-cheese-fish-vegetable cuts, sweets and cookies.

Exemplary commemoration menu after the funeral

A variant of a funeral table for 25-30 people, here is an approximate menu for a commemoration:

kutya,
cutlets (3 kg of minced meat),
fried chicken thighs (by the piece, 30 pcs.),
mashed potatoes (bucket of potatoes),
fish in batter (2 pink salmon),
smoked mackerel (2 pcs.), Sliced,
herring (3 pcs.),
sliced sausage, ham and cheese (each 0.7-1 kg),
Olivier salad (more than for the New Year, volume 3 liters),
salad of tomatoes and cucumbers (2 kg each + greens and onions),
sandwiches with red fish (1 large) in butter (pack) and a slice of cucumber (take one of those for salad);
apples (2 kg), cut into slices,
bread, bun (2 pieces each),
2 types of sweets (2-3 sweets for each guest, about 1 kg in total),
sweet ready-made rolls (4 pcs.);
cherry jelly (4 liters).
From other drinks: mineral water (4-6 bottles, be guided by the weather, more is better), Cahors (3 bottles) and vodka (3 bottles).

There were 20-25 people left for the commemoration and some of the dishes were not eaten to the end. Almost all cutlets disappeared, along with them mineral water was very popular. There was a decent salad of cucumbers and tomatoes, a little Olivier, thighs (third), sliced, rolls, some mackerel and herring. Vodka and wine also left a lot of the original. But this - see how it is accepted in your family.

I can say that there was even a lot of everything, it was possible to remember and much more modestly. For 9 days, this is how it turns out, the closest ones come (there are much fewer of them than on the day of the funeral) and are commemorated at a simple, hearty dinner.

Sample menu for a wake for 40 days

For example, for 40 days there were commemorations for 12 people, the memorial table consisted of the following dishes.

Lenten commemoration of what to cook. Modern memorial dinner and church traditions

When to remember the deceased

Why are memorials needed?

Funeral kutya recipe

Funeral table menu

Dishes on the funeral table

Recipe for borscht

Baked pies with peas

Recipe for potatoes with sour cream

chicken chops

Salad "Spring"

Knot of dried fruits

Roll with poppy seeds

What is prepared for the commemoration of 40 days?

Wake Meaning. FUNERAL TABLE in the Dictionary of Rites and Sacraments

See also interpretations, synonyms, meanings of the word and what is WAKE. FUNERAL TABLE in Russian in dictionaries, encyclopedias and reference books:

Lenten menu

Menu for the meat table

When the deceased is remembered

Why are reminders needed?

Kutia - sweet funeral porridge

Memorial dinner menu principles

What to cook for the wake

Homemade borscht

cutlets

Sweet

Compote

Buckwheat

What will be on the memorial table

Exemplary commemoration menu after the funeral

Sample menu for a wake for 40 days

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