Lenten funeral table - what to cook? What dishes can be cooked for a funeral dinner.

If the commemoration is performed on fast days, then the food should be fast. Transfer the onions and carrots to a bowl, and fry the mushrooms in the remaining oil for 4 minutes. For the second at the lenten funeral table, dishes with mushrooms are suitable. 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. From the lean yeast dough prepared according to this recipe, you can bake pies with different fillings, open and closed.

This is done because only on these days (on weekends in Lent) are the Divine Liturgies of John Chrysostom and Basil the Great celebrated, panikhidas are performed. Pancakes should also be on the table. In a fasting week, they are cooked without eggs and milk, but this does not affect their taste in any way. Kutya is served to guests as a first course, following the following order. Even light wines at such a commemoration would be out of place.

If the memorial days fell on the 1st, 4th and 7th weeks of Great Lent (the most severe weeks), then only the closest relatives are invited to the memorial dinner. However, you should not replace this dish with soda and any sweet water from a bottle, juice. Compote has traditionally been present at the memorial table among the Slavs since ancient times. Traditionally, pies should be present on the memorial table.

First, cook any soup, cabbage soup or borscht, but not with meat broth, but with beans, beans, lentils. You can make mushroom soup. You can cook soy patties or even soy chops.

Funeral meal menu or What to cook for a wake

Wash greens, dry and chop. Place half of the fried onion in a bowl and set aside. Prepare the filling: Rinse the rice and boil until half cooked in salted water. Drain the water. Wash the carrots, peel and grate on a coarse grater. Peel and finely chop the onion. Prepare tomato-sour cream sauce: Combine sour cream with tomato paste, dilute the sauce with water, salt and pepper. Prepare the filling. Wash mushrooms and cut into slices.

Kissel for a wake

Peel the garlic and finely chop. Peel and finely chop the onion. Prepare the filling: combine water, tomato paste, add a little salt and mix well. Put the fish with vegetables in the oven over medium heat and bake for 40 minutes until tender. Put the apples in a bowl, add granulated sugar, butter, a little water and simmer.

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. Pour hot jelly into molds, let it harden and cut into portions with a knife. Add a well-washed handful of raisins to the infusion and leave at room temperature for another half a day.

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. An obligatory part of the memorial meal is kutya - porridge made from millet cereals or rice with the addition of honey and dried fruits. According to religious beliefs, this dish symbolizes the resurrection of the deceased in the next world and, as it were, "sweets" his stay in heaven.

First, the dish is brought to the closest relatives of the deceased, then the plates with kutya are placed in front of friends, colleagues and acquaintances of the deceased. Kissel for funeral dinners has been prepared for centuries, and it would be right to observe this long tradition.

So, on the memorial table you can put vinaigrette, herring under a fur coat, sauerkraut, cucumber and tomato salad. The remaining dishes can be distributed to neighbors or treat colleagues at work, asking them to remember a person close to you. Cut carrots, turnips and parsley into circles and put in a saucepan. Bay leaf and allspice are put in cabbage soup along with carrots.

Finely chop the leek greens and add to the pickle. Cut the stems of spicy greens into grits and put in a saucepan removed from heat. Let stand under the lid. Separate and shred the cabbage leaves.

Salted mushrooms should be washed in cold water and also chopped. In the same way, you can cook caviar from salted tomatoes. Boil the cauliflower in salted water and separate into florets. You can’t salt cabbage soup from sauerkraut - you can ruin the dish. Shchi tastes better the longer it cooks. Soak large red beans in cold water overnight and then boil until tender.

Preparation of the pie: from 500 g of flour, 2 cups of water and 30 g of yeast and 1/2 teaspoon of salt, prepare a simple yeast dough, let it rise. Fry a lot of finely chopped onions in vegetable oil, layer the baked cakes with them, stacking them one on top of the other, and bake the pie in the oven. Soak white beans in cold water overnight. Pour the prepared beans with fresh cold water, bring to a boil, add half the norm of vegetable oil and cook for about half an hour.

Alcohol at the wake

Uzvar (vzvar) is a traditional dried fruit compote with honey. You can serve its modern counterpart: compote of frozen berries or dried apricots. They are also handed out to guests after the meal is over. Shape the dough into balls and let them rise. If you serve it with croutons, it will turn out no less satisfying and tasty than the usual meat first. For example, boiled potatoes in mushroom sauce, stewed potatoes with mushrooms, noodles with mushrooms. After frying in breadcrumbs, they will become a worthy replacement for their meat prototypes.

The dough for lean pies is made according to the recipe below. As a filling, you can use mushrooms, onions, green onions, sorrel. Dough for lean pies can be prepared according to the same principle, choosing any vegetables, berries or dried fruits for the filling. Despite the presence of restrictions, the funeral table, however, can be covered with a variety of tasty and satisfying dishes.

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

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

Radish with butter

Pickled cucumber caviar

Lean pea soup

Russian lean soup

Rassolnik

Sour daily mushroom cabbage soup

Loose buckwheat porridge

Lean dough for pies

Buckwheat porridge shangi

Buckwheat pancakes, "sinners"

Pies with mushrooms

Lukovnik

pies

Rybnik

Pie with cabbage and fish

Potato fritters

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

1. simple and strict;
2. supporting forces: physical and mental (after all, it is known that food is an excellent antidepressant);
3. prepared from fresh and high-quality products, so as not to overshadow this mournful day with other accidents;
4. 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 ingredients.

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 making 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:

1. kutya,
2. cutlets (3 kg of minced meat),
3. fried chicken thighs (by the piece, 30 pcs.),
4. mashed potatoes (bucket of potatoes),
5. fish in batter (2 pink salmon),
6. smoked mackerel (2 pcs.), Sliced ​​into circles,
7. herring (3 pcs.),
8. sliced ​​​​sausage, ham and cheese (each 0.7-1 kg),
9. Olivier salad (more than for the New Year, volume 3 liters),
10. salad of tomatoes and cucumbers (2 kg each + greens and onions),
11. sandwiches with red fish (1 large) in butter (pack) and a slice of cucumber (take one of those for salad);
12. apples (2 kg), cut into slices,
13. bread, bun (2 pieces each),
14. 2 types of sweets (2-3 sweets for each guest, about 1 kg in total),
15. sweet ready-made rolls (4 pcs.);
16. cherry jelly (4 liters).
17. 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 it turns out that 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.

A simple and healthy dish is lean noodles. How to cook and what dishes can be made with noodles: read in our selection of recipes.

Delicious noodles with fresh vegetables for lean cuisine.

• Bulgarian pepper (Cut into strips) - 1 pc.
• Mushrooms (Cut into large cubes) - 4 pcs
• Red onion (Cut into half rings) - 1 pc.
• Chili pepper (Simmer whole) - 1 pc.
• Garlic (Fry for flavor in oil) - 5 tooth.
• Olive oil - 2 tbsp. l.
• Soy sauce - 5 tbsp. l.
• Leek
• Udon - ½ pack
• Salt - ¼ tsp
• Black pepper - ¼ tsp
• Sesame
• Carrot (Cut into strips) - 1 pc.

Wash and cut all ingredients.

Pour 2 tablespoons of oil into the pan. Add garlic, chili and mushrooms. Cook until mushrooms are half cooked. Once the garlic turns golden, you can remove it.

Add carrots to the pan, it is important not to fry the vegetables. They must be fresh.

When the carrots are soft, add the bell pepper and leek.

Rinse the noodles in a sieve under cold water and put in a pan with vegetables.

Add soy sauce and sesame seeds, cook for 5-7 minutes, stirring occasionally. The noodle is ready. Bon appetit!!!

Recipe 2, step by step: lean noodles with mushrooms

Homemade lean noodles with mushrooms - a dish for a lenten menu with wild salted mushrooms. Pasta made from wheat flour is easy to cook at home, for lean noodles you need nothing more than flour, water and a drop of vegetable oil.

Wheat noodles (lean) are made from premium wheat flour. The moisture content of flour varies, so the amount of water specified in the recipe can either be increased or decreased.

In summer and autumn, you can cook these noodles with fresh forest mushrooms, and in winter and spring, home-made preparations will come in handy. Salted (not pickled!) Mushrooms are suitable for the recipe, it is important to rinse them well or soak them in cold water.

Ingredients for making homemade noodle dough:

• 200 g wheat flour (+ flour for rolling and sprinkling);
• 50 ml of water (approximately);
• 7 ml olive oil.

Ingredients for preparing the sauce for homemade noodles with mushrooms:

• 350 g of salted mushrooms;
• 150 g of onions;
• 30 g dried carrots;
• 1 cube of mushroom broth;
• 2 cloves of garlic;
• 35 ml of olive oil;
• salt, pepper, dill.

We measure out the right amount of flour, weigh it. If there are no scales, then in a faceted glass of flour 130 g, and in a glass of thin glass - 160 g.

Make a small well in the flour, pour in cold water and olive oil.

We knead the dough for noodles with our hands, which in finished form should not stick to the hands and the table. If it gets tight, add cold water.

We roll the finished dough into a ball, cover with a salad bowl and leave it alone for 20 minutes, you do not need to put it in the refrigerator.

Sprinkle the cutting table, rolling pin and hands with flour. Roll out the dough for noodles thinly, try not to tear the sheet. If experience is not enough, you can divide the bun into two parts and roll each one separately. The rolled out dough looks like a piece of soft cloth.

For the mushroom sauce, finely chop the onion heads.

Rinse salted mushrooms with cold water, put on a board and chop with a sharp knife. Dried mushrooms are also suitable for this sauce - boil them until tender and pass through a meat grinder.

We throw chopped mushrooms to the onion, add a crumbled cube of mushroom broth, dried carrots, mix, fry over low heat for another 10 minutes, until the moisture evaporates.

Then add the garlic cloves passed through the garlic press, add salt to taste, pepper with black pepper, mix, cook for 3 minutes, remove from the stove.

We heat 2 liters of water in a saucepan to a boil, salt, throw noodles into boiling water. Cook for 5 minutes, drain in a colander.

Mix noodles with mushroom sauce.

We serve lean homemade noodles with mushrooms to the table hot, sprinkle with dill before serving.

Homemade noodles can be dried and stored in a box, but it's better to cook them right away - it will taste better.

Lenten homemade noodles with mushrooms are ready. Bon appetit!

Recipe 3: Lean Pea Noodle Soup

Delicious pea soup with homemade noodles for the Lenten table.

• Peas: 1 stack.
• Potatoes: 3 pcs.
• Carrots: 1 pc.
• Onion: 1-2 pcs.
• Vegetable oil: 30 g
• Salt: to taste
• Pepper: to taste
• Greens: to taste
• Water: 2.5 l
• For the noodles: Flour: 1 cup.
• Water: 0.3-0.5 l
• Salt: to taste

Wash dried peas well.

Pour peas with cold water, put on fire. Boil. Simmer over low heat until tender, 60-90 minutes.

Peel, wash and cut potatoes into pieces. Place in a saucepan. Boil for about 15 minutes.

Make noodles by sifting flour. Salt.

Gradually adding water, knead the dough, as for dumplings. Cover with a towel and let it rest for 15 minutes.

Peel the carrots, wash and grate on a coarse grater.

Peel the onion, wash and cut into cubes.

Roll out the dough into a thin cake, sprinkle with flour, as needed.

Roll the cake into a tube. Cut the noodles with a knife.

Unroll the noodles, you can let dry.

Heat up a frying pan, pour vegetable oil. Put the onions and carrots into the hot oil. Simmer over medium heat, stirring occasionally, 2-3 minutes.

Place roast in a saucepan. Salt, pepper, add pepper and bay leaf. Let it boil.

Put the noodles into the boiling soup. Let it boil. Boil lenten pea soup over low heat for 5 minutes. Remove from fire.

Wash greens and finely chop.

Put the greens in the soup. Lean pea soup is ready.

Ready-made pea soup with noodles.

Recipe 4: Lean Mushroom Noodles with Mushrooms

Today I will share with you a recipe for lean noodles, the noodles are very tasty and fragrant.

• mushrooms, champignons, fresh... from 400 gr. up to 1 kg.
• carrots - 3 medium.
• onion - 1 large onion
• homemade or purchased noodles - 300 gr.
• water, salt, vegetable oil

First, cut the mushrooms into strips. Cut in half, then each half lengthwise, then across.

We get such pretty, small bars.

Fry the mushrooms until fully cooked, in vegetable oil. over medium heat for 15-20 minutes.

We cut onions and carrots and three, respectively.

Fry in vegetable oil until fully cooked. we do not regret oil. In order to get a rich color, add a pinch of sugar.

Boil water or vegetable broth. Place the prepared vegetables in a sieve or gauze bag and thoroughly rinse the fry in boiling broth.

Now it's the turn of the mushrooms. put them in the broth.

Let's boil our base. Now you can salt and throw noodles.

Stir the contents of the pan, let it boil and turn OFF!! We do not cook, but simply let it brew for 5-10 minutes under a closed lid. Our noodles are ready. Bon appetit!!!

Recipe 5: Lean Buckwheat Noodles (Step by Step)

• 1.5 cups buckwheat flour
• 2.5 cups regular wheat flour
• 1-1.5 cups of hot water.

Sift buckwheat and wheat flour into one bowl. Wheat flour must be added to buckwheat noodles. Without it, the noodles will fall apart. It is the addition of wheat flour that makes the dough elastic.

Pour hot water into the flour. The water should be very hot, around 80-90 degrees. Thus, you will brew a little flour.

First stir in the water with a spoon.

Then start kneading the dough with your hands. It should be tough and resilient. Roll the dough into a ball and let it rest for 30 minutes. This will make the dough more elastic and easier to roll out.

Divide the dough into 8 lumps the size of a small apple. Cover the lumps with a towel or plastic bag so they don't air out. Take out one piece of dough at a time.

Roll out the first piece into a layer (about 5 mm thick).

Fold it in four.

Now roll out the folded layer into a cake, 1-1.5 mm thick.

Dust the cake thickly with flour and set aside, uncovered - it should dry out. During this time, roll out the other pieces of dough in turn in the same way. When all the pieces are rolled out, fold 4 cakes one by one, sprinkling them with flour very generously.

Roll up the cakes.

With a sharp knife, cut the roll into strips 6-10 mm wide (optional).

Divide the dough strips and shake a little.

Such buckwheat noodles can be cooked immediately or prepared for future use. To do this, lay the strips of dough on a floured surface and dry at room temperature. Buckwheat noodles dry longer than wheat noodles - it takes about 9-10 hours. You can dry the noodles in the oven at 50-60 degrees for about 2 hours.

Store the finished noodles in a dry place so that they do not become damp. Homemade buckwheat noodles are cooked for 10-12 minutes.

Recipe 6, simple: homemade lean noodles

• Vegetable oil 1 tbsp
• Salt 1 tsp
• Water 3 tbsp

Sift flour with salt, make a well in the center.

Pour in cold water and vegetable oil.

Using a fork, start kneading the dough, raking flour from the edges. Then knead the dough with your hands.

The dough will be tight at first, do not add more liquid, otherwise the noodles will not taste good. Then wrap with cling film and leave for 30 minutes in the refrigerator.

Then roll out on a lightly floured surface into a thin layer.

Then cut the noodles into strips and dry for 30 minutes right on the table.

Recipe 7: Lean Vegetable Noodle Soup (with photo)

Lenten noodle soup is one of these dishes, moderately satisfying, appetizing, inexpensive and fertile!

• Olive oil 2 tablespoons
• Noodles (or other pasta) 100 grams
• 2 potatoes (medium)
• Carrots 2 pieces (small)
• Onion 2 pieces (small)
• Green onion 2-3 feathers
• Peppercorns 2-3 pieces
• Salt to taste
• Purified water 1 liter and 3 tablespoons

First of all, we take a small saucepan, pour a liter of purified water into it, add salt to taste and put it on medium heat, let it boil.

Then thoroughly rinse the vegetables under cold running water and dry with paper kitchen towels. Then we put them in turn on a cutting board and chop them into cubes 1-1.5 centimeters in size, and just chop the greens finely.

We lay out the cuts on separate deep plates, put the rest of the products that will be needed to make the soup on the kitchen table, and proceed to the next step.

As soon as the water in the pan boils, we send black peppercorns, cubes of potatoes and carrots into it. We cook them for 15 minutes. In the meantime, put a frying pan over medium heat and pour a couple of tablespoons of olive oil into it.

After 2-3 minutes, put the chopped onion there and fry it until light golden brown, stirring occasionally with a kitchen spatula. After the vegetable is browned, pour three tablespoons of water into the pan, lightly sauté it until soft and add to the pan.

After 15 minutes, the vegetables will reach half-cookedness, and the onions will be slightly boiled. We put noodles together with green onions in an almost ready soup and cook the fragrant dish for another 10 minutes, stirring occasionally with a tablespoon so that the pasta does not stick together.

Then we taste the dish and, if necessary, add more spices with salt. Then turn off the stove and insist the soup under the lid for 7-10 minutes. Then, using a ladle, pour it into deep plates and serve to the dining table.

Lean noodle soup is served hot as a first course for dinner. It can be served with fresh vegetable salad, pickles, lean bread or tortillas.

This soup is not only tasty, but also very healthy due to the prebiotics, trace elements and omega acids contained in vegetables, and one serving contains only 140 kilocalories. Enjoy healthy food! Bon appetit!

Recipe 8: Lean Soup Yushka with Porcini Mushrooms and Noodles

One of the advantages of mushroom soup with this noodle is that the soup can be eaten in fasting. Light in every way, fragrant and satisfying, and most importantly - very tasty!

For noodles:

• Semolina (Mistral) - 175 g
• Wheat flour / Flour - 70 g
• Water - 100 ml

For soup:

• Water - 3.5 l
• Mushrooms (white dry) - 30 g
• Onion - 100 g
• Carrot - 200 g
• Vegetable oil - 50 ml
• Bay leaf - 3 pcs
• Dill - 1 bunch.
• Black pepper (peas + ground)

Mix flour with semolina, collect a slide and, making a crater in it, pour in water.

Semolina should be used small, and in our case, Mistral semolina is suitable.

Knead the dough. It is very difficult to assemble, but do not add more water.

Knead the dough for 15 minutes. See how it has changed structure and color. Place in a food bag and send for 30 minutes in the refrigerator.

Divide the ripened dough into 2 parts.

Roll out each part into a circle 1-2 mm thick. Do not sprinkle the countertop with anything, so it will be easier to roll out thin dough. It absolutely does not stick to either the rolling pin or the countertop.

But the already rolled dough is powdered on both sides with flour, and we powder it as carefully as the face.

Roll the dough into a roll and cut into thin slices. You can adjust the length and width of the noodles yourself.

Flatten the cut dough. Place it on a towel and let it rest. I got 350 g of noodles.

Soak mushrooms in warm water for 20 minutes.

Saute finely chopped onion and grated carrots in oil until golden brown.

Add the swollen mushrooms and passivation to boiling water, reduce the heat and let it boil for 20 minutes.

Add bay leaf, peppercorns, salt and pepper to the broth. At the very last turn, throw in all the noodles (350 g), as soon as the soup boils, add dill and remove from heat after a minute.

Let the soup brew. Pour into bowls and invite your loved ones to enjoy!

Do not worry that the noodles are not cooked. It will reach for the time until the soup is infused.

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

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

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

So, memorial dinner .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kutya

For a memorial table for 50 people:

500 grams of round rice

200 grams seedless raisins

200 grams of dried apricots

3 tablespoons honey

1 teaspoon salt

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

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

Homemade noodle soup

For 50 servings you will need:

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

Carrots - 600 grams

Vegetable oil - 100 grams

Water - 12 liters

Salt - 2 heaping tablespoons

Ground pepper, fresh or dried dill, bay leaf

For noodles:

1 kilogram of premium flour

6 eggs

1 teaspoon salt

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

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

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

Lenten borscht

For 50 servings you will need:

2-3 kilograms of fresh or 2 kilograms of sauerkraut

1 kilogram of beets

500 grams of onion

500 grams of carrots

300 grams of tomato paste

3 kilograms of potatoes

200 grams of vegetable oil

10 liters of water

2.5 tablespoons of salt

Ground pepper

Greens, bay leaf

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

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

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

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

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

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

Pancakes

For 50-60 pancakes you will need:

8 eggs

3.5 cups flour

1 liter of milk or kefir

5 glasses of water

6 tablespoons of sugar

1 teaspoon soda

2 teaspoons salt

8-10 tablespoons vegetable oil

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

Lean pancakes

For 50-60 pancakes you will need:

4.5 cups flour

7 glasses of water

2 teaspoons dry activated yeast

4 tablespoons of sugar

1.5 teaspoons salt

6 tablespoons vegetable oil

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

cutlets

For 50 pieces you will need:

3 kilograms of minced meat (pork + beef)

1 loaf of white bread

3 eggs

4 teaspoons salt

1 teaspoon ground black pepper

Breadcrumbs (250 grams)

200 grams vegetable oil for frying

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

Fried fish

For 50 servings you will need:

6 kg fillet of any fish

Salt pepper

Flour for breading (200 grams)

250 grams of vegetable oil for frying

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

Fried chicken

For 50 servings you will need:

7 whole carcasses of gutted chickens

Or 8-9 kilograms of chicken legs

3-4 tablespoons of Caucasian adjika

3-4 tablespoons of mayonnaise

4 teaspoons salt

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

Mashed potatoes

For 50 servings you will need:

8 kilograms of potatoes

Salt

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

Buckwheat

For 50 servings you will need:

1.5 kilograms of buckwheat

1.5 tablespoons of salt

Butter or vegetable oil

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

Dried fruits compote

For 50-60 servings you will need:

15 liters of water

1 kilogram dried fruit

1 kilogram of sugar

1 teaspoon citric acid

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

Kissel from fresh berries

For 50-60 servings you will need:

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

1 kilogram of sugar

100 grams potato starch

15 liters of water

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

lean bun

For 50 servings you will need:

2 kilograms of premium flour

1 liter and 100 grams of water

1 small packet dry activated yeast

300 grams of sugar

1.5 teaspoons salt

50 grams of vegetable oil

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

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

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

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