Ritual vegetarian meals in the monastery. Monastic meal in the 18th - 19th centuries Spaso-Yakovlevsky Monastery

DISH RECIPES
RUSSIAN MONASTERIES

BEFORE TASTING

AFTER TASTING

(prayer for weight loss)

"Angel to you for the meal!"

For an appetizer at the top
1. 3 kulebyaki with minced meat




In the fraternal meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga

5. Shchi with fried fish
6. Ear from carp and burbot

8. fried cabbage

10. Kanpot from apples

1. State benefits

2. Non-working income

3. Donations.

cellarer

Father Hermogenes.

Cold snacks:
- curly vegetable mix,


Snack hot:

Salad:

First course:

Second course:

Dessert:
- ice cream with fruits.
Beverages:

- kvass

- freshly baked bread honey gingerbread, different unsweetened and sweet pastries to choose from.

Recall that in monasteries they do not eat meat very often, in some they do not eat it at all. Therefore, the "spell" "Crucian, crucian, turn into a pig" does not work.

On the great and patronal holidays, the brothers are blessed with a “consolation” - a glass of red wine - French or, at worst, Chilean. And, of course, dishes are being prepared for a special holiday menu.

And here is the breakfast menu of His Holiness Patriarch Kirill of Moscow and All Rus' on one of the days of April 2011.
Menus of patriarchal nutrition are carefully developed and balanced by nutritionists to maintain the proper energy in the patriarch, which is necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all the original products and ready meals undergo the same check as in the Kremlin kitchen. All the dishes on the Patriarch's table are the fruit of a long analysis, discussions and endless tastings of the highest class culinary experts, sanitary doctors and nutritionists.
For Patriarch Kirill's indispensable faith in God's mercy and protection is a high spiritual matter, and the work of the patriarchal guard from the FSO and the corresponding doctors and laboratories is a daily earthly matter.

Cold dishes:
Sturgeon caviar with buckwheat pancakes.
Caspian sturgeon, smoked, with galantine from grapes and sweet pepper.
Salmon stroganina with parmesan cheese and avocado mousse.

Snacks:
Pheasant roll.
Calf jelly.
Bunny pate.
pancake pie with blue crabs.

Hot appetizers:
Fried grouse.
Duck liver with rhubarb sauce fresh berries.

Hot fish dishes:
Rainbow trout poached in champagne.

Hot meat dishes:
Smoked duck strudel.
Roe deer back with lingonberry galantine.
Venison grilled.

Sweet foods:
Cake with white chocolate.
Fresh fruits with strawberry galantine.
Baskets with fresh berries in champagne jelly.

NOTE TO THE PATRIARSH BREAKFAST MENU. this morning meal His Holiness Cyril was separated from him by other primates of the Russian Orthodox Church, who also were monastics, who came to see him in the monastic cell in the morning.

The monastery chef is happy to share his recipes vegetable salad with shrimp and fish hodgepodge.

First of all, in order for everything to turn out tasty and pleasing to God, you need to start cooking by reading a prayer. Have you read? Now to business!

Portion salad "Sea freshness"

Lettuce leaves, torn into pieces by hand - this is important.
Cucumber and tomato are cut into large pieces.
To them are added a few sprigs of chopped parsley, a ring of chopped canned pineapple and five shredded king prawns.
All this is seasoned with Provencal mayonnaise and placed in a beautiful slide on a lettuce leaf.
Topped with pine nuts.
For decoration: four shrimp are cut lengthwise and, together with parsley leaves, are stacked around the “slide”.
NOTE. Such a salad, if seasoned lean mayonnaise(recipe see below), you can eat in the post.

Lenten fish hodgepodge"Monastic"

The broth is boiled from the peeled heads and ridges of salmon, pike perch and carp.
Separately, coarsely chopped fish fillet (stellate sturgeon, sturgeon, beluga or other) is cooked until cooked.
Steam blanch the pickled cucumbers.
We pass (shortly stew) tomatoes and onions.
In the prepared strained broth we put pieces of boiled fish, sliced olives, dressings from cucumbers and tomato roast.
We let the hodgepodge brew under the lid for 15 minutes.
Serve with parsley, a slice of lemon, previously peeled, and a spoonful of sour cream.

Rye unleavened bread mixed with hops

Ingredients :
For the test you need: 2 tablespoons of hops (you can buy it at the pharmacy) pour a glass of boiling water.
When the hops swell, add rye flour, add a little salt and sugar.
The dough is not elastic, a little stronger than for pancakes, and sticky. So that it does not stick, hands are moistened with water.
The form in which the bread will be baked is greased with oil and fired in the oven for three hours. As a result, the oil turns into a thin film that will not allow the loaf to burn.

Cooking

The dough is laid out in a form, filling it halfway.
Level it with a wet hand, and let it rise in the oven at a temperature of 37 gr. With about two hours, and then baked at a temperature of 220 gr. 1-1.5 hours.
Readiness is checked by squeezing the top and bottom crust: if the crumb between them straightens quickly, the bread is well baked.
After baking, the crust is moistened with water.
hot cut Rye bread no, it has to cool down.
“This kind of bread is not only extremely tasty, but also extremely healthy,” says Alexander Titov, a technologist at St. Daniel's Monastery. - Lowers cholesterol levels in the blood and helps to normalize metabolism. Not only will you not get better from such bread, but on the contrary, you can lose five extra pounds. And most importantly, very well preserved

Monastery pies from lean test

Ingredients :
For 1 kg of flour, 8 grams of yeast are taken, salt - 25 g, sugar - 30 g, warm water- 250 ml, vegetable oil - 150 g (it gives the dough splendor).

Cooking

“Knead the dough well and let it rise for 15-20 minutes,” says monastery cook Nadezhda Grasu. - Divide it into balls of 60 grams. The secret of our delicious branded pies lies in the flour, which is brought from the mill of the Danilovsky Compound in the Ryazan region. And of course, we do everything with prayer, we put a piece of our soul into each pie. After all, dough, like a child, loves warmth.
The fillings can be very diverse, but in the monastery there are eight types: potatoes, cabbage, rice-fish, rice-mushrooms, cottage cheese, jam, cinnamon and poppy seeds. There is another seasonal one - apples. They are also taken from the Ryazan monastery garden.
Each pie has its own shape, with classic cabbage, potatoes - a triangle, cottage cheese - round with a hole in the middle. Fish-rice is a classic with two notches in the center, with mushrooms - the dough is plucked like a “pigtail” dumpling. A pie with jam is rolled up.
With cinnamon mixed with powdered sugar, they are also rolled up with a roll, a slot is made in the center and one end is dragged into the slot, a Christmas tree shape is obtained. Poppy muffin is rolled up like cinnamon muffin and then folded in half. At the fold, an incision is made to the middle along the folded tube. Then the two parts are parted to the sides, and the dough takes the shape of a heart. By the way, cinnamon and poppy seed buns, before spreading the filling, are smeared with vegetable oil so that it evenly lays down.
Pies are placed on a greased baking sheet and put in the oven to come up at a temperature of 46 gr. C for 15 minutes. Then the oven is heated to 180-200 degrees and baked for 12 minutes.
Wonderful in taste and light for a gentle monastic stomach, pies are ready.

THIS GOURMET MONK CAN LEARN THE ART OF FOOD ANY MOST EXPERIENCED LAID GOURMET
Father Germogen's kitchen
monk of the St. Danilov Stauropegial Monastery

"THE TABLE THAT BEGINS AND ENDS WITH PRAYER WILL NEVER GET SMALL"
(Saint John Chrysostom)

To the Glory of the True Orthodox Lord! Chapter: Russian Orthodox cuisine Traditions, prayers, recipes 20th page DISH RECIPES RUSSIAN MONASTERIES PRAYERS BEFORE AND AFTER TASTING FOOD BEFORE TASTING Our Father, Who art in heaven! Hallowed be Thy name, Thy kingdom come, Thy will be done, as in heaven and on earth. Give us our daily bread today; and forgive us our debts, as we forgive our debtors; and lead us not into temptation, but deliver us from the evil one. The eyes of all in Thee, O Lord, trust, and You give them food in good time, You open Your generous hand and fulfill every animal goodwill. AFTER TASTING We thank Thee, Christ our God, for Thou hast satisfied us with Thy earthly blessings; do not deprive us of Your Kingdom of Heaven, but as if in the midst of Your disciples, Thou hast come, Savior, give them peace, come to us and save us. SECRET PRAYER BEFORE EATING FOOD FOR THE UNTEMPTABLE IN DIET (prayer for weight loss) I also pray to You, Lord, deliver me from satiety, voluptuousness and grant me in the peace of my soul to reverently accept Your generous gifts, so that by eating them, I will receive strengthening of my spiritual and bodily strength to serve You, Lord, in the little rest of my life on Earth. Traditional thank you phrase: "Angel to you for the meal!" Monastery meal in the 16th century In Old Russian writing, the degree of reflection different parties life is far from the same, which depended on the social significance of the relevant phenomena of material culture. So, little information about lunch and festive feast townsman or peasant, but the royal and patriarchal table is described quite fully. Let us name the most rich in lexical content published monuments: "The table book of Patriarch Filaret 1623-1624" (Antiquity and novelty. St. Petersburg, 1906 1909. Book 11 - 13); "Patriarch's table in 1691" (Zabelin I.E. Materials for the history, archeology and statistics of Moscow. M., 1884); “Expenditure book of the patriarchal order for dishes served to Patriarch Adrian and persons of various ranks from September 1698 to August 1694 ..” (St. Petersburg, 1890). The all-Russian rite of the monastery meal is fixed. Main source- monastery canteens. In the library of the Russian Academy of Sciences, a statute of the Kirillov Monastery of the end of the 16th century (fund 247, No. 4) was found, describing the everyday life of the brethren, more than 20 pages of the manuscript are devoted to the “everyday life of the brethren”. What is interesting about the dining room? Everyday workers painted daytime howls (howls - old Russian word, indicating the time of the meal; see) and the annual cycle of meals for ordinary, mostly fasting days: on these days, the order of monastic life was especially strict and uniformly mandatory. But on the holiday, diversity and contentment, meat and intoxicating drinks of the monastery’s own production were allowed (Russian monasteries have always been famous for their alcoholic drinks). The monastery meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this "once" could be very long); for various reasons, it occasionally happened that meals were completely excluded. The main thing was not the quantity of food, but the quality of the dishes: fast or fast, the role of the dish in rituals, the time of eating. The alternation of fasts and meat-eaters was rhythmic: during the week they fasted on Wednesday and Friday, there were four long fasts and three one-day fasts in the year. The table of the Cyrillic monks did not differ much from what they ate in the surrounding villages, but the rules of meals were stricter in the monastery: “... fasting happens - they don’t eat soon.” Almost daily "varivo" and the main first course - shti (shchi): "Vo shteh white cabbage or borscht or sour with garlic or onions, and eggs, two per brother, or broken cows or foxes with 4 brothers, or cows with fish, two brothers, and if there is scrambled eggs, then there are no eggs”; "Shti borscht from the picture." White cabbage soup was made from fresh cabbage, and borscht cabbage soup was made from beets (its old name is borscht). They cooked cabbage soup with a wipe - with seasoning, which was prepared from flour with water or with vegetable oil. The list of second courses was rich, moreover, fish clearly reigned on the table. “The lack of fish is worse than the lack of bread,” they used to say in the Russian North. According to the number of dishes served on the table, lunch (fodder) was average and lunch (fodder) was smaller. If the dinner was average, then three types of fish were served, but if "the food was smaller", two types of fish were served. In the evening, one type of fish was served”: “... after Vespers, fresh fried fish and bream are served.” In addition, fish was baked, consumed and salted fish. Let's also call the fish dish tavranchuk. "... in frying pans tavranchuk heads of sturgeon or smelt." The monastic dinner included a pea brew made from filtered (shabby) or broken (crushed) peas: “... sometimes we have another brew with butter strained peas and noodles”; and the other is eroch with a bat or porridge. boiled different cereals: dairy, steep, sinful. From donated waxes, juice porridge was obtained - melted juice. In the course were eggs and cucumbers. From dairy products, sluggish cheese is known - this is aged cottage cheese. This name is already mentioned in the Life of Theodosius of the Caves in the 12th century. Of the baked goods, the first place belongs to the pie: they were baked on a hearth, spun in oil, flavored different stuffing: "... howling pies, some with eggs and pepper and others with cheese"; "pies with peas or juice"; “two pies, one with vyaziga and pepper or ak, and the other with peas.” Then came “pancakes with honey”, “roguli and brushwood”, “fraternal rolls and Volotsk trading rolls”, “beaten carts” (from sweet dough), “Korovai with fish”, “Kolachi quarters or korovai with turnips or carrots”, “pancakes with butter and onions and others with juice”, “one-wheat pancakes with salt and other sinful pancakes with porridge, the same evening with milk ”, “Imported wheat white and rye rebakes”. Bread was consumed less frequently than pies. From cookies in everyday life are called foxes. During the fasts, they ate less, and the food was unpretentious: instead of baked bread, they cooked steamed bread - steamed flour made from malt or buckwheat. On the table constantly, except for the days of Great Lent, there was kvass. IN fast days replaced him cabbage pickle or rosol red, i.e. from pickled beets. In addition, they drank unleavened (fresh) milk, boiled (baked) milk, and varenets (fermented baked milk). Let us also mention the well-known from the time Kievan Rus molasses, full (water saturated with honey), jelly: "... jelly with cream, and tomorrow for dinner the same jelly with full". The names of the dishes of the monastery meal lived for centuries: porridge, eggs, pie, kvass, cheese, kutia have been known since the 12th century; from the 13th century - milk, beer. For a Russian meal, see the section and pages,. Monastic meal in the XVIII - XIX centuries Spaso-Yakovlevsky Monastery The Spaso-Yakovlevsky Monastery had an extensive subsidiary farm, thanks to which the monastery meal was provided with vegetables, fruits and dairy products. In the monastery garden in the XVIII - XIX centuries. grown: vegetables - cucumbers, carrots, beets, rutabaga, horseradish, colored and cabbage, black and steam radish, onions and potatoes (the latter began to be cultivated from the middle of the 19th century); legumes - peas and beans; greens - lettuce, parsley, parsnips and spinach. As you can see, the assortment of vegetables and herbs was quite extensive, and the fact that in the middle of the XIX century. in the monastery there were two gardens, in which, in total, there were about two hundred ridges. At the turn of the 18th-19th centuries, after a radical redevelopment of the territory, a large garden was laid out in the monastery. Only in the first decade of the nineteenth century more than 500 apple trees, 200 cherries, almost 300 plums and many blackcurrant bushes were planted in it. Not surprisingly, the monastery had no shortage of apples and berries. The monastery had a cattle yard, which kept cattle. From here, milk, sour cream and butter were supplied to the monastery table, and meat products were supplied for the meals of the guests and workers of the monastery. Meanwhile, the bulk of food products had to be bought. Judging by the income-expenditure books, most of all they bought flour, cereals and fish. The monastery purchased rye and wheat flour for baking bread. Pies were baked from wheat flour and pancakes were made, jelly was made from pea flour and oatmeal. Cereals and stews were cooked from cereals, and they were also used to make fillings for pies. Millet and oatmeal, buckwheat and rice, pearl barley and semolina had the greatest distribution among the varieties of cereals. The use of meat in the monastery was prohibited by charter, but in large quantities various fish dishes. Fish for the monastery meal was caught in the lake by the servants of the monastery, but mostly it was bought from fish merchants. The following varieties are named in the documents: sterlet, sturgeon, beluga, burbot, pike perch, stellate sturgeon, navaga, catfish, tench, bream, pike, ide, crucian carp, perch, ruff and roach. The most expensive varieties of fish went for 40-30 kopecks per pound (400 grams), the cheapest - 2-3 kopecks. The monastery bought fish in large quantities, for example, in 1852 about 170 pounds of fresh fish were purchased, in 1875 - more than 100 pounds (1 pood - 16.4 kg). Beluga, stellate sturgeon, pike perch and sturgeon, in addition, were purchased in salted and lightly salted form. Along with fresh and salted fish, the monastery bought red and pressed caviar. Especially a lot pressed caviar was bought in the middle of the 19th century, so, in 1852, more than 10 pounds of it were bought. Huge batches of cucumbers and cabbage were bought from vegetables in late summer - early autumn for pickling for the winter. It is known that the monastic cuisine was distinguished by a variety of mushroom dishes, it is no coincidence that both fresh and dry mushrooms were bought so often. We regularly bought a variety of spices, namely: mustard, pepper, horseradish, vinegar. We also bought spices: cinnamon, vanilla, cloves, Bay leaf; from dried fruits - raisins and prunes. Special mention should be made of drinks. The most common and favorite monastic drink was kvass, for the preparation of which malt was used. Every year the monastery bought dozens of pounds of malt. Honey was bought in large volumes, on the basis of which sbiten and mead were prepared. Traditional Russian drinks in the second half of the 19th century were gradually replaced by tea, which eventually became firmly established in monastic life. Representation of the ceremonial monastic dinner of the middle of the 19th century. allows you to compile a list of dishes that were served at the table on November 27, 1850, the day of the celebration of the memory of the founder of the monastery. “Register of food on the feast of St. James 1850 November 27th For an appetizer at the top 1. 3 kulebyaki with minced meat 2. 2 pike steamed on two dishes 3. Jellied perches with minced meat on two dishes 4. Boiled carp on two dishes 5. Fried bream on two dishes In the fraternal meal for lunch 1. Kulebyaka with porridge 2. Pressed caviar 3. Lightly salted beluga 4. Botvinya with salted fish 5. Shchi with fried fish 6. Ear from carp and burbot 7. Pea sauce with fried fish 8. Fried cabbage 9. Dry bread with jam 10. Kanpot from apples Snack for the white clergy 1. Caviar and white bread on 17 courses 2. Cold head with horseradish and cucumbers on 17 dishes” Since, starting from the middle of the 18th century, the Yakovlev monastery was by no means in poverty, the monastic meal was distinguished both by the quality of the products and the variety of dishes; the monastery itself was famous for its hospitality and hospitality - the food here was very tasty. Means of maintenance of the Spaso-Yakovlevsky monastery Sources of means of maintenance, which at the turn of the XVIII - XIX centuries. According to the method of receiving money, the Yakovlevsky Monastery disposed can be divided into three categories: regular payments, non-salary income and donations. 1. State benefits- money paid from the state treasury. After the reform of 1764, in accordance with the second class assigned to the monastery and taking into account the surplus amount established in 1797, the Yakovlevsky Monastery annually received 2393 rubles. 11 kop. This money at the beginning of each year was issued from the Rostov district treasury. In the monastery, their payment was made twice a year. State money was distributed according to the following items: . on the salary of the rector and brethren - 745 rubles; . for a monastic meal - 340 rubles; . on the salary of ministers - 354 rubles. 60 kopecks; . for economic monastic needs (“for stable expenses and firewood”) - 300 rubles; . “for church needs,” which meant the purchase of six buckets of red “Cahors” wine for preparing communion and eight and a half pounds of whole wheat flour for baking prosphora for the whole year - 53 rubles. 50 kopecks; . for the repair or “repair” of monastic buildings, primarily churches, as well as for the maintenance of the sacristy - 600 rubles. In 1834, the Spaso-Yakovlevsky Monastery was elevated to the status of first-class monasteries, in connection with which regular payments from the treasury amounted to 4,200 rubles. 82 kop. in year. 2. Non-working income is the money earned by the monastery itself. This included funds received from the lease of land plots, hayfields, fisheries and the monastery mill, as well as money received from the sale of monastery cattle, hay, vegetables and fruits. 3. Donations. It is difficult to make an exact account of all donations to the monastery, but it is obvious that there were many of them. The size of donations could be very different - poor pilgrims donated a penny, wealthy pilgrims did not spare tens of thousands of rubles. As a rule, the largest cash deposits were targeted. An illustrative example of this is a donation of 65 thousand rubles. Count Nikolai Petrovich Sheremetev for the construction of the Demetrius Church. Brethren of the Spaso-Yakovlevsky Monastery The main duty of the monastic brethren was the administration of divine services in the monastic churches. In the 19th century, two early and one late liturgies were served daily in the monastery. Between the hieromonks, hierodeacons and church clerks, a certain order of conduct of church services was established - the so-called "sequence", performed during the week. In their free time from “routine services”, the members of the brethren sent “kliros obedience” - during church services they sang behind the kliros. The admission of new members to the brethren of the Yakovlevsky Monastery was carried out only if there were vacancies in the monastery, which appeared after the death, transfer to another monastery, or the retirement of one of the monastics. The tonsure became possible after the end of a trial or "test" lasting two or three years, during which the novice lived in the monastery "to accustom himself to the monastic life." The tonsure was performed on the condition that he "conveyed a respectable life and carefully corrected the entrusted obediences." Reception of novices and their tonsure was carried out with the consent of the Moscow Synodal Office. Reception, transfer and dismissal of monastics were also carried out only with the permission of the Moscow office of the Synod. There were more than enough people who wanted to join the Yakovlev brethren. On a significant part of the petitions for admission to the monastery preserved in the archive, a resolution “refuse for lack of places” was imposed. In the Spaso-Yakovlevsky Monastery, there was a cenobitic charter, according to which all the brethren were obliged to attend the daily and evening common meals. Only the sick were allowed to eat in the cells. The rules of the Yakovlevsky hostel were quite strict. Dismissals to the city were allowed only with the permission of the monastic authorities and only in case of real need, limited to the time interval between the afternoon meal and the evening service, that is, from noon to four in the afternoon. monastic cooking recipes Visit to the kitchen of St. Danilov Stauropegial Monastery, Moscow What is the fundamental difference in nutrition between laymen and monks - the former simply love to eat deliciously, the latter do the same, but with a deep charitable meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is not easily understood by ordinary lay people. Blaming the contemporary atheistic Russian intelligentsia, priest Pavel Florensky spoke of their attitude to food in the following way: “The intellectual does not know how to eat, let alone taste, he doesn’t even know what it means to “taste”, what sacred food means: they don’t “taste” the gift of God, they don’t even eat food, but they “burrow” chemicals. It is likely that many do not clearly understand the importance of food in the life of a Christian. To find out what the clergy will eat for lunch after prayer, on one of the usual working days we go to the patriarchal kitchen of the St. Danilov Stauropegial Monastery. “Welcome,” he greets us cordially. cellarer(head of the monastery table, food supplies and wine cellar) monk Igor and leads to the monastery kitchen. For a place where food is prepared for several hundred people, the room is quite small. The main area is occupied by cast-iron stoves, a brazier and a baking oven. variety of pies and the famous monastery honey cakes. The first fragrance that is felt in the kitchen is the wonderful, sweet smell of freshly baked goods. We found the source of this marvelous aroma cooling on huge baking sheets behind the oven. - And what else do you have, besides bread, today in lunch menu? we are curious. Father Hermogenes. For many years the meal was his monastic obedience. Hieromonk Hermogenes (Ananiev), a resident of the St. Danilov Monastery, served for many years as the cellar of the monastery, that is, he was responsible for the kitchen and meals. Constant prayers, monastic abstinence, and strict observance of fasts bestowed on his guise a special, truly inexplicable divinely inspired Orthodox holiness. Father Hermogenes published a book popular among the people on proper Orthodox nutrition "Father Hermogen's Kitchen", in which he teaches how to cook Orthodox dishes that give true Christian good manners and harmony of the body. Some of his wonderful recipes see below. In the photo: a frame from the video film of Father Hermogenes. The chef of the monastery kindly demonstrates the dishes that God sent to the brothers today for their modest monastic dinner: Cold snacks: - figured vegetable cutting, - painted stuffed pike perch - tender salmon of its own special salting Snack hot: — julienne of fresh forest mushrooms, baked with bechamel sauce Salad: — vegetable with shrimps "Sea freshness" First course: - fish hodgepodge "monastic style" Second course: - salmon steak with tartar sauce Dessert: - ice cream with fruits. Beverages: - branded monastic sea - kvass And, of course, for dinner are served: — freshly baked Tags: cited

Everyone who, while living in a monastery, visited the monastery refectory, is surprised at how tasty the food is there, although the products are the simplest. To the question, what is the secret?

The monks themselves answer as one: "There are no secrets here, just when you cook and when you eat, you need to pray." But still there are some general principles, which are observed in most monasteries, following the instructions of the holy fathers.

Firstly, you can’t eat up your fill, food should not burden the stomach. You should leave the meal with a slight feeling of hunger, which, by the way, is absolutely correct, since, according to all the laws of our nature, saturation occurs half an hour after eating.

Secondly, the food should, if possible, be vegetable and devoid of any spices. As we were explained in the Solovetsky Monastery, “there is a fine line between satisfying the feeling of hunger and pleasing the whims of the flesh. A monk needs to learn to distinguish it well. it is the only joy left to him from the world."

To avoid such temptations, the monks adhere to simple rules: food should be simple, nutritious, healthy and contain the necessary vitamins. Food serves to saturate and maintain strength, nothing more.

Brest Nativity-Bogoroditsky Monastery

Lenten biscuits in brine

1 cup brine (preferably from canned tomatoes), 1 tsp. baking soda, three-quarters of a glass of vegetable oil, three-quarters of a glass of sugar, 1 sachet (11 g) of vanilla sugar, flour.

Mix brine, vegetable oil and sugar, add vanilla sugar and flour. The dough should be dense enough so that it can be rolled out into a 1 cm thick layer. Cut out cookies with a cookie cutter and bake in a well-heated oven until golden color.

Oatmeal jelly (lean jelly)

500 g oatmeal, 3 crusts of rye (yeast) bread, salt, sugar - to taste.

Pour oatmeal with warm water to completely cover. Dip the bread crusts into the pan and put in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 l of water, salt, sugar. Put on a small fire, stirring constantly, bring to a boil, stand for 5 minutes after boiling. Remove from heat, pour into bowls, let cool.

Lenten gingerbread

4 cups flour, 2 cups sugar. 1 cup raisins, finely chopped walnuts, vegetable oil and decoction of dried fruits, 25 g ground cinnamon, 2 tablespoons of vinegar, 2 teaspoons of soda, salt to taste.

Mix sugar, salt and cinnamon thoroughly with vegetable oil. Add minced raisins and chopped walnuts. Dilute with a decoction of dried fruits and add soda. Then gradually add flour, pour in vinegar and mix. Pour the dough into a greased and floured form and place in the oven. Bake at a temperature of 170ºС for 50-60 minutes.

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Lenten Recipes:

• Lenten Recipes - Orthodox posts and holidays
• Life without oil (Lent recipes)- Victoria Sverdlova
• Lenten Recipes: Breakfasts
• Lenten Recipes: Salads and Appetizers- Boring Garden
• Lenten Recipes: Lenten Soups
• Lenten Recipes: Main Courses- Nina Borisova, Maxim Syrnikov
• Lenten Recipes: Pastries and Desserts- Nina Borisova
• Fasting recipes: drinks in fasting- Maxim Syrnikov, Nina Borisova
• - Alexey Reutovsky
• The history of Russian cuisine: we in Russia are doomed to eat porridge- Maxim Syrnikov
• Special dishes of Great Lent: crosses, larks, ladders, black grouse- Maxim Syrnikov
• Kolivo: Athonite recipe- Boring Garden
• fruit table- Pravoslavie.Ru
• Advent Recipes: lentil stew, bread salad, green soup, squid stew, eggplant, avocado appetizer, squid-cube hodgepodge, couscous, gozinaki, apple toast, etc. - Ekaterina Savostyanova
• Recipes for the New Year- Ekaterina Savostyanova
• Maslenitsa: 10 best recipes- Orthodoxy and the world
• How I Made Ancient Roman Garum Sauce(with photos and comments) - culinary reconstruction - Maxim Stepanenko

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Trinity Sergius Lavra

Millet porridge with pumpkin

1 liter of water, 100 grams of pumpkin, a glass of millet.

Sort millet, rinse. Rub the pumpkin on a grater, add water and cook for half an hour. After that, add millet, salt, sugar and cook until tender.

celery salad

600 g celery root, 200 g each carrot and apple, 2 teaspoons lemon juice

Grate the root, add grated carrots, an apple, sprinkle with lemon juice - so that the apple does not darken. Fill with vegetable oil.

Trinity Serafimo-Diveevo Convent

Bishop's cutlets

Half a loaf of white bread, 3-4 onions, a glass of peeled walnuts (they replace meat and fish), two potatoes, a clove of garlic.

Pass all other ingredients through a meat grinder. Add garlic, salt, ground pepper.

There is no need to add oil to minced meat, because. when frying, tunics absorb oil very well.

Do not spare breadcrumbs, they form a crust during frying, which prevents the cutlets from falling apart. Make the tunics small and thick, so that later it is convenient to turn them over.

I think you can experiment: add a jar to the stuffing canned beans, or mushrooms or double the proportion of potatoes.

Pyukhtitsky Dormition Convent

Pea porridge

500 g of peas, 2 - 4 onions, vegetable oil, salt to taste.

Put the peas in large saucepan, wash thoroughly in cold water and pour 1.5 liters of water. Leave for 1 hour, then put on high heat and bring to a boil. Reduce heat to low, carefully remove foam and cook until tender, stirring frequently. Cooking time depends on the variety and quality of peas and can vary from 45 minutes to 2-3 hours. Peas should boil down: turn into a homogeneous mass, like mashed potatoes. Salt to taste, add fried vegetable oil finely chopped onion and arrange on plates, sprinkled with fried onion rings on top. Pea porridge can be cooled in the form, then cut into pieces and served as cold appetizer.

Spaso-Preobrazhensky Solovetsky Stauropegial Monastery

Lentils with beets

500 g green lentils, 1 large beetroot, vegetable oil, salt and spices to taste.

Wash lentils, pour cold water and bring to a boil over high heat. Remove the foam, reduce the heat to a minimum and cook under the lid for 40 minutes, adding salt. Clear raw beets and grate on a coarse grater. Place the beets in the pot with the lentils and cook for 5 minutes. Add chopped garlic and spices - ground black pepper, turmeric, garam masala. Remove from heat and leave for 30-60 minutes. You can add vegetable oil. It turns out very tasty dish with a taste of borscht.

Solovki tea

Mix in equal proportion three varieties of tea - black, green and red (karkade). Take herbal collection - mint, lemon balm, oregano, thyme, cloudberries, a little chamomile and mix in equal amounts. The collection of herbs can be from one quarter to one tenth of the tea.

It is better to first put herbs in boiling water, wait 5 minutes, and then add a mixture of teas. Wait 5 minutes again and strain through a colander. This tea can be both stored and heated.

Spaso-Preobrazhensky Valaam Monastery

Shchi Valaam (with mushrooms)

A handful of dried mushrooms, 4 potatoes, 250-300 g of white cabbage, 1 carrot, 1 onion, 1 bay leaf, salt and pepper to taste.

Soak dried mushrooms overnight in cool water. In the morning, strain the water through a fine sieve or gauze into a separate container (do not pour it out, we will still need it). Rinse the mushrooms, cut into slices and put in boiling salted water. Cook for 1 hour until done. Cut the onion into small cubes, cut the carrot into thin strips and fry in vegetable oil until golden brown. Add diced potatoes and finely chopped cabbage to the pot. After 10 minutes, add the prepared carrots and onions and cook for another 15 minutes. The cabbage should not be overcooked, but should remain slightly crispy. Shortly before readiness, put a bay leaf in the soup and pour in the preserved mushroom infusion. Pour into bowls and season with black pepper to taste.

Potato salad

3-4 potatoes, 1 carrot, 200 g frozen green beans, 100 g frozen green peas, 10 olives, 1 onion, a few sprigs of dill and parsley, salt to taste, unrefined sunflower oil.

Boil carrots and potatoes in their skins, cool, peel and cut into cubes. Cook for a couple green beans and green peas. Combine potatoes, carrots, beans, peas, pitted olives and diced onion in a large bowl. Sprinkle with finely chopped spicy herbs - parsley and (or) dill and pour over with sunflower oil. Salt to taste and mix gently.

500 g of buckwheat, 1 large carrot, 1 onion, 300 g of frozen green beans, 2 tbsp. l. tomato puree (you can use chopped tomatoes in their own juice), 1 tbsp. l. flour, vegetable oil, chopped herbs, salt to taste.

Cook crumbly buckwheat porridge. While the porridge is cooking, prepare the vegetable part of the dish. To do this, finely chop the carrot, cut the onion into small cubes and fry in a deep frying pan in sunflower oil until golden brown. Boil green beans in a small amount of salted water for 5 minutes from the moment of boiling, drain the broth and transfer the beans to the pan with the rest of the vegetables. Pour flour into a small dry frying pan and lightly fry. Add vegetable oil, tomato puree and mix, preventing lumps from forming. Dilute with hot water until the density of sour cream, heat to a boil and pour into a pan with vegetables. Cook for a few minutes, season with salt if needed. Place buckwheat porridge and vegetables in bowls, sprinkle with chopped herbs and serve immediately.

Alexey Reutovsky

Everyone who, while living in a monastery, visited the monastery refectory, is surprised at how tasty the food is there, although the products are the simplest. To the question, what is the secret?

The monks themselves answer as one: "There are no secrets here, just when you cook and when you eat, you need to pray." But still there are some general principles that are observed in most monasteries, following the instructions of the holy fathers.
Firstly, you can’t eat up your fill, food should not burden the stomach. You should leave the meal with a slight feeling of hunger, which, by the way, is absolutely correct, since, according to all the laws of our nature, saturation occurs half an hour after eating.

Secondly, the food should, if possible, be vegetable and devoid of any spices. As we were explained in the Solovetsky Monastery, “there is a fine line between satisfying the feeling of hunger and pleasing the whims of the flesh. The monk needs to learn to distinguish it well. After all, it is no coincidence that gluttony or guttural insanity is the first instrument of the devil, with which he approaches the heart of a monk, suggesting that this is the only joy left to him from the world.

To avoid such temptations, the monks adhere to simple rules: food should be simple, nutritious, healthy and contain the necessary vitamins. Food serves to saturate and maintain strength, nothing more.

Brest Nativity-Bogoroditsky Monastery

LEAN COOKIES IN BRINE
1 cup brine (preferably from canned tomatoes), 1 tsp. baking soda, 3/4 cup vegetable oil, 3/4 cup sugar, 1 sachet (11 g) vanilla sugar, flour

Mix brine, vegetable oil and sugar, add vanilla sugar and flour. The dough should be dense enough so that it can be rolled out into a 1 cm thick layer. Cut out cookies with a cookie cutter and bake in a well-heated oven until golden brown.

OAT KISSEL (LEAN JELLY)
500 g oatmeal, 3 crusts of rye (yeast) bread, salt, sugar- taste.

Pour oatmeal with warm water to completely cover. Dip the bread crusts into the pan and put in a warm place for a day, stirring occasionally. Strain through cheesecloth, add 0.5 l of water, salt, sugar. Put on a small fire, stirring constantly, bring to a boil, stand for 5 minutes after boiling. Remove from heat, pour into bowls, let cool.

LENTEN CARPET
4 cups flour, 2 cups sugar. One glass of raisins, finely chopped walnuts, vegetable oil and dried fruit decoction, 25 g of ground cinnamon, 2 tablespoons of vinegar, 2 teaspoons of soda, salt to taste.

Mix sugar, salt and cinnamon thoroughly with vegetable oil. Add minced raisins and chopped walnuts. Dilute with a decoction of dried fruits and add soda. Then gradually add flour, pour in vinegar and mix. Pour the dough into a greased and floured form and place in the oven. Bake at a temperature of 170ºС for 50-60 minutes.

Trinity Sergius Lavra

MILLET PORRIDGE WITH PUMPKIN
1 liter of water, 100 grams of pumpkin, a glass of millet.

Sort millet, rinse. Rub the pumpkin on a grater, add water and cook for half an hour. After that, add millet, salt, sugar and cook until tender.

CELERY SALAD
600 g celery root, 200 g each carrot and apple, 2 teaspoons lemon juice

Grate the root, add grated carrots, an apple, sprinkle with lemon juice so that the apple does not darken. Fill with vegetable oil.

Holy Trinity Seraphim-Diveevo Convent

Bishop's cutlets
Half a loaf of white bread, 3-4 onions, a glass of peeled walnuts (they replace meat and fish), two potatoes, a clove of garlic.

Soak the bread slightly in water, pass all other ingredients through a meat grinder. Add garlic, salt, ground pepper and a little vegetable oil. If the minced meat is liquid, add breadcrumbs, roll in breadcrumbs and fry like regular cutlets.

Pyukhtitsky Dormition Convent

PEA PORRIDGE
500 g of peas, 2-4 onions, vegetable oil, salt to taste.

Put the peas in a large saucepan, wash thoroughly in cold water and pour 1.5 liters of water. Leave for 1 hour, then put on high heat and bring to a boil. Reduce heat to low, carefully remove foam and cook until tender, stirring frequently. Cooking time depends on the variety and quality of peas and can vary from 45 minutes to 2-3 hours. Peas should boil down: turn into a homogeneous mass, like mashed potatoes. Salt to taste, add finely chopped onion fried in vegetable oil and arrange on plates, sprinkling fried onion rings on top. Pea porridge can be cooled in the form, then cut into pieces and served as a cold appetizer.

Spaso-Preobrazhensky Solovetsky Stauropegial Monastery

LENTILS WITH BEET
500 g green lentils, 1 large beetroot, vegetable oil, salt and spices to taste.

Wash the lentils, cover with cold water and bring to a boil over high heat. Remove the foam, reduce the heat to a minimum and cook under the lid for 40 minutes, adding salt. Peel raw beets and grate on a coarse grater. Place the beets in the pot with the lentils and cook for 5 minutes. Add chopped garlic and spices - ground black pepper, turmeric, garam masala. Remove from heat and leave for 30-60 minutes. You can add vegetable oil. It turns out a very tasty dish with a taste of borscht.

SOLOVETSKY TEA
Mix in equal proportions three varieties of tea - black, green and red (hibiscus). Take herbal collection- mint, lemon balm, oregano, thyme, cloudberries, a little chamomile and mix in equal amounts. The collection of herbs can be from one quarter to one tenth of the tea.
It is better to first put herbs in boiling water, wait 5 minutes, and then add a mixture of teas. Wait 5 minutes again and strain through a colander. This tea can be both stored and heated.

Spaso-Preobrazhensky Valaam Monastery

CHI VALAAM (WITH MUSHROOMS)
A handful of dried mushrooms, 4 potatoes, 250-300 g of white cabbage, 1 carrot, 1 onion, 1 bay leaf, salt and pepper to taste.

Soak dried mushrooms overnight in cool water. In the morning, strain the water through a fine sieve or gauze into a separate container (do not pour it out, we will still need it). Rinse the mushrooms, cut into slices and put in boiling salted water. Cook for 1 hour until done. Cut the onion into small cubes, cut the carrot into thin strips and fry in vegetable oil until golden brown. Add diced potatoes and finely chopped cabbage to the pot. After 10 minutes, add the prepared carrots and onions and cook for another 15 minutes. The cabbage should not be overcooked, but should remain slightly crispy. Shortly before readiness, put a bay leaf in the soup and pour in the preserved mushroom infusion. Pour into bowls and season with black pepper to taste.

POTATO SALAD
3-4 potatoes, 1 carrot, 200 g frozen green beans, 100 g frozen green peas, 10 olives, 1 onion, a few sprigs of dill and parsley, salt to taste, unrefined sunflower oil.

Boil carrots and potatoes in their skins, cool, peel and cut into cubes. Steam green beans and green peas. Combine potatoes, carrots, beans, peas, pitted olives and diced onion in a large bowl. Sprinkle with finely chopped herbs- parsley and (or) dill and pour sunflower oil. Salt to taste and mix gently.

BUCKWHEAT WITH VEGETABLES
500 g of buckwheat, 1 large carrot, 1 onion, 300 g of frozen green beans, 2 tbsp. l. tomato puree (you can use chopped tomatoes in their own juice), 1 tbsp. l. flour, vegetable oil, chopped herbs, salt to taste.

Cook crumbly buckwheat porridge. While the porridge is cooking, prepare the vegetable part of the dish. To do this, finely chop the carrot, cut the onion into small cubes and fry in a deep frying pan in sunflower oil until golden brown. In not in large numbers boil green beans in salted water for 5 minutes from the moment of boiling, drain the broth and transfer the beans to the pan to the rest of the vegetables. Pour flour into a small dry frying pan and lightly fry. Add vegetable oil, tomato puree and mix, preventing lumps from forming. Dilute with hot water until the density of sour cream, heat to a boil and pour into a pan with vegetables. Cook for a few minutes, season with salt if needed. Place buckwheat porridge and vegetables in bowls, sprinkle with chopped herbs and serve immediately.

19076 21

I I always thought that monastic food is bread and water. But one day I found myself in the monastery refectory - and my opinion completely changed. I have never tasted more delicious meals in my life. What's the secret?

The monks of the Holy Panteleimon Monastery, on Mount Athos, always welcome pilgrims cordially. The law of hospitality is strictly observed here - first feed, then ask questions. However, no one will bother you with questions even after dinner: everyone, they believe, has his own way to the temple.
We were not at all surprised by the modesty of the meal: bread, buckwheat porridge seasoned with stewed vegetables, pea stew with herbs (which in worldly life you don’t even look at and certainly don’t covet), baked potato with sauerkraut, fresh cucumbers yes kvass. There were also olives (by the way, as they explained to us, you can eat them with pits) and red dry wine(at the bottom of the mug). But the taste of these dishes... He amazed us! The most appropriate word in this case is "unearthly". I asked one of the monks about this. He silently raised his eyes to the sky and quietly, without the slightest hint of instructiveness and edification, answered: “It is important with what thoughts, not to mention words, a person starts cooking and the meal itself. Pechersky Paterik": "It was given to one elder to see how the same food differed: those who blasphemed food - ate sewage, praised - honey. But you, when you eat or drink, praise God, because the one who blasphemes harms himself."
Sauerkraut was with carrots, beets and fragrant seeds dill. It was they who gave the habitual for us, Russians, winter harvesting amazing taste. And, as the monks said, such cabbage is very useful for the good functioning of the stomach. Above a mound of cabbage, laid out in simple aluminum bowls, rose a gleaming soaked apple. Several of these apples must be placed in each tub when sauerkraut is sauerkraut. They also give it a special flavor.

Meat delicacies and baking - not for Athos monks. In their opinion, gluttony is a dangerous trait that entails diseases of the body and various mental ailments. fatty food"salts the soul," and sauces and canned food "liquidize the body." For Athos monks, eating is a spiritual process, somewhat of a ritual act. Prayer - during the preparation of this or that dish (in this case it will definitely succeed), a short prayer before sitting at the table, a prayer after eating food. And the very atmosphere of the spacious and bright refectory, the walls and ceiling of which are painted with paintings on biblical subjects, turns a modest monastic dinner into festive feast and a feast of the soul. “Likewise, a layman’s kitchen,” the monk told me, “should not be a place for family squabbles and political discussions, but only a refectory.”

Most recently, I happened to visit the Goritsky Resurrection Convent, which opened in 1999. In the monastery refectory, sisters Yulia and Nadezhda carried out their obedience. They were young, hardly more than twenty in appearance, but they handled the kitchen utensils confidently and without fuss. Novelties of technological progress, such as mixers and vegetable cutters, bypassed these holy places. The nuns do everything themselves: they knead the dough in large vats with their hands, and churn the butter with hand-made buttermilk. Yes, and the monastic meal is prepared not on gas in dishes with a non-stick coating, but on a wood-burning stove, in cast iron. Because, say the nuns, and it turns out more tasty, rich and fragrant.
I watched the younger Nadezhda shred the cabbage, and admired: the strips were thin, thin, one by one, as if each one was measured out. I salted it lightly, sprinkled it with vegetable oil, laid out a flower from thawed cranberry beads and dill sprigs on top - not a dish, but a picture, it’s even a pity to eat, and put it aside with the words; "Let the cabbage give juice, then you can put it on the table."
I heard somewhere that monks shouldn't decorate their meals nicely, so I asked Sister Nadezhda about it. “Well, what are you,” she replied, “God cannot be against the beautiful, as long as it comes from a pure heart, does not become an end in itself and does not lead to bitterness if something does not work out. I generally noticed,” she added, “ that here she began to cook very well, although she never learned this, and a great worldly culinary wisdom have not accumulated yet. It's just that when there is peace in the soul and love for the world and those who live in it, everything you do turns out well.
As she said this, she was carving up a herring to prepare an aspic of salted herring minced with mushrooms. The nun soaked the dried white mushrooms in cold water beforehand and now put them on the fire. After they were cooked, they passed through a meat grinder and mixed with finely chopped herring fillet. I added black pepper, chopped onion to the minced meat and ... began to paint a new culinary still life. She formed a herring from the minced meat, carefully attached the head and tail, put small sprigs of dill, parsley, small water lilies from boiled carrots around it and poured everything with mushroom broth mixed with swollen gelatin. It turned out a lake with an appetizing fish inside. “You can,” she said, seeing my enthusiastic look, “decorate your dish as you like. Yes, and it is not necessary to cook it using dried mushrooms. It’s just that my sisters and I collected so many of them over the summer and autumn ... And you, if you don’t have dried ones, take ordinary champignons. Although, for me, not a single mushroom grown in "captivity" can be compared with forest ones. Such a spirit comes from them! .. I must say that the dinner for which sister Nadezhda prepared her " culinary masterpieces", was not festive, and of the guests it was attended by only a few travelers like me, who can be called real pilgrims with a big stretch. But here they accept everyone and do not ask how strong your faith is: once you , means, the soul asks.
In addition to aspic, Nadezhda prepared several more unusual mushroom dishes. For example, mushroom cheese, caviar and some unusually delicious cold appetizer. Dried mushrooms for her are soaked in water for an hour, and then boiled in salted water until tender. They, as the nuns said, can be replaced with fresh ones: champignons or oyster mushrooms. In this case, it is enough to boil the mushrooms, finely chop, mix with chopped onions, add salt if necessary and pour over the sauce. It is prepared from grated horseradish, diluted with a small amount of strong bread kvass and mushroom broth. The dish is not spicy, but only with a slight aftertaste of horseradish, which should not interrupt the taste of mushrooms.
Of the cold appetizers on the table, there was also boiled beets under hot sauce made from boiled egg yolks, grated horseradish and vegetable oil. This dish was familiar to me, but boiled beans, fried in oil, I tried for the first time - very tasty. The dish, as the sisters told me, is prepared, albeit simply, but for quite a long time. Beans must first be soaked in water for 6-10 hours, then boiled in salted water until tender, but so that it does not boil, put in a colander, dry slightly on fresh air and only then fry in vegetable oil until golden brown. A couple of minutes before readiness, add browned onions to the cauldron, salt, season with spices to taste and remove from heat. The beans are served cold.
While Nadezhda was conjuring (although such a word is not very suitable for a nun) over cold dishes, Julia was preparing the first and second. The first was the monastery borscht with beans and kalya (soup cooked in cucumber pickle) with fish. For the second - pilaf with vegetables and raisins, lean cabbage rolls, pumpkin repecha - something like pumpkin casserole with rice: pumpkin and rice for this dish are pre-boiled separately from each other, then mixed, egg whites and yolks, also beaten separately, are added to the minced meat and put everything in a greased form. It turns out something between a pastry and a second course. For dessert, the sisters prepared an apple pie and poppy seed cakes with honey - poppy seeds. And although the dough was kneaded without the use of butter, it turned out lush, tender, and the filling ... Baking with poppy seeds is generally my weakness.
As you can see, the nuns ate and treated the pilgrims without meat at all. But believe me, we didn't even notice it. On the days of fasting, the number of dishes on the table, as the nuns said, decreases, fish, eggs, and dairy products disappear. But the meal at the same time does not become less tasty and, of course, remains just as satisfying.
Saying goodbye to the hospitable sisters, I asked if they had heard of the "Angel's Curls" jam? They say that this recipe was given to the abbess of one of the Spanish monasteries by the Virgin Mary on the night before Christmas. Pumpkin fibers (in which seeds are hidden) are boiled in sugar syrup along with pureed hazelnuts. “No,” the nuns said, “we haven’t heard, but we also make jam from pumpkin fibers, which most housewives simply throw away. You just need to separate the fibers from the pulp and seeds, dry them a little (air-dry). Prepare sugar syrup, pour them with fibers , insist for a day, and then cook like our jams - five minutes: 3-4 times for five to seven minutes, (It is important to completely cool the jam after each cooking and only then put it on fire again.) "Try and cook dishes of the monastery cuisine at home . Perhaps then the upcoming post will not seem so insipid and difficult.

mushroom cheese

Wash the mushrooms, cover completely with water, salt and cook until tender for 20 minutes. Drain the water, put the mushrooms in a colander, pass through a meat grinder, add butter and mix with cheese. Put the resulting mass on clean gauze, roll it into a ball and put it under a press for an hour. Transfer the cheese cake to a dish, cut into slices, sprinkle with herbs and serve.

Calla with fish

Wash the fish, cut into portions, pour water (2 liters), put the roots, bay leaf, pepper, salt and cook for 15 minutes. Put the pieces of salmon in a separate dish, strain the broth, add sauerkraut and cook for 5-7 minutes. Finely chop the onion, put in a pan and sauté in oil for 3 minutes. Add diced cucumbers and cook for another 5 minutes, add flour, mix and fry lightly. Put the prepared dressing into the soup, bring to a boil, add the fish, cucumber pickle and cook for 10 minutes. Serve with a slice of lemon on each plate and sprinkle with herbs.

Cabbage rolls with mushrooms

Rice wash, pour one and a half glasses of water and cook until half cooked (about 10 minutes). Wash mushrooms, chop, fry in oil (1 tablespoon) for 10 minutes. Chop the onion and sauté in oil (1 tablespoon) until golden brown, combine with mushrooms and rice, salt, pepper and mix. Separate the cabbage into leaves, blanch in boiling water for 3-4 minutes and drain in a colander. Put a tablespoon of the filling on each sheet and roll up the stuffed cabbage. Put the cabbage rolls in a refractory form greased with oil (1 tbsp), sprinkle with oil (1 tbsp) on top and simmer over low heat under the lid for 15 minutes. Serve sprinkled with herbs.

poppy

Knead the dough: dissolve sugar in warm water, add yeast, flour (1 tbsp), mix and put in a warm place. When the dough rises (15 minutes), add salt, vegetable oil (2 tablespoons), the rest of the flour and knead the dough. Knead until it sticks to your hands. Put the dough in a saucepan, cover with a lid and let rise (45 minutes). Put the poppy in a gauze bag and rinse. Melt honey in a water bath. Add the washed poppy seeds, mix and continue to cook, stirring, for 8-10 minutes. Cool down. Roll out the dough thinly, spread over the entire surface poppy seed filling, roll into a roll and put on a greased baking sheet (1 tbsp), brush with the remaining oil on top and place in an oven preheated to 200 degrees. Bake 10 minutes.

Vladimir Suprumenko

SALADS

Salad of cabbage, carrots, apples and sweet peppers

washed white cabbage cut into strips, grind with a small amount of salt, drain the juice, mix with peeled chopped apples, carrots, sweet peppers, season with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g of cabbage, 2 apples, 1 carrot, 100 g of sweet pepper, 4 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, herbs.

Beet caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.

Radish salad with butter

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. In the grated radish, you can add chopped onion, browned in vegetable oil.

Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, greens.

vitamin salad

Finely chop fresh cabbage, grate carrots on a coarse grater. Mix everything and salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.

300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.

Salad “Summer”

Put the tomatoes in a colander, pour over boiling water, and then immediately - cold water. Remove skin. Cut peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into slices too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour vegetable oil.

2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, 3 tablespoons vegetable oil, salt, sugar, 1 tablespoon lemon juice.

Tomatoes stuffed with mixed vegetables

Wash the tomatoes sharp knife cut off the top part, take out the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Put all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this stuffing. Sprinkle dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickles, 100 g green canned peas, 2 tbsp vegetable oil, 1/3 tsp salt, dill.

rice salad

Boil rice in salted water. Chop vegetables, mix with chilled rice, salt, sprinkle with pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

FIRST MEAL

Vegetable soup

Fry chopped onion, parsley and celery in vegetable oil, add water, put chopped carrots, turnips and shredded cabbage and cook over low heat for 20-30 minutes. Approximately in the middle of cooking, add crushed garlic, seasonings; put applesauce or grated apple at the very end. Serving on the table, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of swede, 1 cup of finely shredded cabbage (150 g), garlic clove, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons applesauce, salt, herbs.

Pea soup with pearl barley

Soak the peas overnight in cold water and, adding the washed barley, put in the same water to boil. Cut carrots, onions and parsley into small cubes, fry in oil and combine with peas when it is half ready. Salt and sprinkle with herbs.

1 liter of water, 1 glass of peas, 1 tablespoon of pearl barley, 1/2 carrots, 1/2 onion, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.

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 spoon 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 onion, diced potatoes, noodles, pepper, salt and simmer until potatoes and noodles are done.

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

Weld 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 simultaneously with 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.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are rubbed or cut into cubes. Potatoes cut into oblong pieces are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and everything is boiled together for 10 minutes. Greens are put in the soup before serving. If tomato puree is added, then it is stewed together with mushrooms.

200 g fresh or 30 g dried porcini mushrooms, 1 tbsp vegetable oil, 1 onion, some celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tbsp greens, 1 tbsp tomato puree, vinegar.

SECOND DISHES

Peppers, eggplant, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (cut off the peel from zucchini) and stuff minced vegetable, which includes finely chopped onions, carrots, cabbage, taken in equal proportions, and 1/10 of their total volume of parsley and celery. All vegetables going to minced meat, pre-fry in vegetable oil. Also fry eggplants, peppers and zucchini stuffed. Then put in a deep metal bowl, pour 2 glasses tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Rinse the peas, boil them in water without adding salt, and when the water is boiled down by 1/3 and the peas are almost ready, add the prodel and cook until tender. Then season with finely chopped onion, fried in butter, and soda.

1/2 cup peas, 1.5 liters of water, 1 cup of buckwheat, 2 onions, 4 cm. tablespoons of vegetable oil.

Simple stew

Cut the raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as a crust forms, fold the still half-baked potatoes into clay pot, cover with finely chopped herbs, onions, salt, add boiling water, close the lid and put in the oven for 1 minute. Ready stew is eaten with cucumbers (fresh or salted), sauerkraut.

1 kg potatoes, 1/2 cup vegetable oil, 1 tbsp dill, I cm. parsley spoon, 1 onion, 1/2 cup water, salt.

Braised cabbage

Finely chop the onion, put in a pan with vegetable oil and fry until golden brown. Then add finely chopped cabbage and fry until half cooked. For 10 min. before the end, add salt, tomato paste, red or black ground pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle greens on the table before serving.

2 medium onions, 1 small head of cabbage 1/2 cup vegetable oil, salt, peas, 2-3 peas allspice, 1 bay leaf, 1/2 cup tomato paste, thinned with water.

Potatoes in garlic sauce

Rinse the peeled potatoes and dry with a towel. Cut each potato in half. Heat most of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then cook garlic Sause. To do this, rub the garlic with salt, add 2 tablespoons sunflower oil and stir. Drizzle fried potatoes with garlic sauce.

10 small potatoes, half a glass of sunflower oil, 6 slices of garlic, 2 teaspoons of salt.

Rice-oatmeal porridge crumbly

Rinse rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and hold for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Ready porridge season with fried onion and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.

pusher

Soak the poppy seeds for 10 hours, drain the water, wring out and grind in a mortar.

Soak the beans for 10 hours, boil for 2 hours and grind the boiled beans into a puree, to which add the mashed poppy seeds while hot, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.

5 potatoes, 0.5 cups of beans, 2 tablespoons of poppy seeds, 1-2 onions, 2 teaspoons of sugar, 1 tablespoon of parsley, 0.5 tablespoons of ground black pepper.

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 frying pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, salt and add the onion finely chopped and fried in vegetable oil. Mix the whole potato mass, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g grated raw potatoes, 500 g of boiled potatoes (mashed potatoes), 3 tablespoons of flour, 0.5 teaspoons of soda.

Rice with vegetables

Heat oil in a frying pan, fry onion, carrot, sweet pepper in it. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to readiness, rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 l of water, 5 tablespoons of green peas.

Kvass, compotes

Dried fruit compote

Wash the fruits and then separate the apples and pears, as they take longer to cook.

Rinse the sorted fruits 3-4 times, put them in boiling water. Boil pears and apples for 35-40 minutes, other fruits - 15-20 minutes. At the end, add sugar.

200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.

Rhubarb compote

Wash the rhubarb stalks in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put in a bowl, pour cold water and leave in it for 15 minutes. Boil sugar syrup. Remove prepared rhubarb from cold water and immerse in boiling syrup, add lemon peel and cook for 10-15 minutes.

200 g rhubarb (petioles), 150 g sugar, 4 cups water, 8 g lemon zest.

Cowberry compote with apples

Wash apples of winter varieties, cut into slices, remove the core from them. Then immerse the fruits in sugar syrup made on broth apple peel and cores. Bring the syrup to a boil and put lingonberries in it.

150 g cranberries, 150 g apples, 150 g granulated sugar, 600 g water.

MUSHROOMS

mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumbers are cut into cubes, mixed. The oil is seasoned with vinegar and seasonings, they are poured over the salad. Sprinkle with herbs on top.

150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beetroot, 2-3 potatoes, 1 pickled cucumber, 3 tbsp vegetable oil, 2 cm. tablespoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

mushroom caviar

Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onion, lightly fried in vegetable oil. The mixture is seasoned, sprinkled with finely chopped green onions on top.

400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tbsp vegetable oil, salt, pepper, vinegar or lemon juice, green onion.

stewed mushrooms

The oil is heated, put into it thinly sliced ​​mushrooms and chopped onions. TO boiled mushrooms broth is added, fresh mushrooms are stewed in their own juice for 15-20 minutes. By the end of the stew, salt and herbs are added. Served as a side dish boiled potatoes and raw vegetable salad.

500 g fresh or 300 g boiled (salted) mushrooms, 2 tbsp vegetable oil, 1 onion, salt, 1/2 cup mushroom broth, parsley and dill.

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 it rise 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

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.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a pan in vegetable oil.

Pies with pea filling

Boil the peas until cooked, mash, add the onion fried in vegetable oil, pepper, salt to taste.

cook simple yeast dough. Divide the dough into balls the size of a walnut and roll into cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.

Using the materials "Orthodox cuisine recipes". - St. Petersburg: "Svetoslov" - 1997