With sour cream and jam, the time of Great Lent comes. Much has been written and said about what can be eaten during fasting and what is not, but I still want to quote the words of Hieromonk Oleg, priest of the Ascension Caves Monastery, about the observance of fasting by the laity: "... first of all, we should think about spiritual fast ...". For those who are not confident in their abilities, the hieromonk advises to start small. Fasting first on Wednesdays and Fridays. Do not eat eggs, meat and dairy products these days. Then gradually observe other restrictions on fasting.

What can you eat in the post

Lent 2016 starts on March 14th and ends on April 30th. During fasting, it is necessary to eat lean food, this one that is of vegetable origin. All kinds of pickles are allowed (pickled and pickled cucumbers, sauerkraut), as well as mushrooms, nuts, tea, crackers, gray or black bread, you can cook compotes, fruit jelly and various cereals in water with the addition of raisins, prunes and dried apricots.

How to eat properly during Lent

• On Mondays- dry eating (water, black bread, fruits and vegetables)
• On Tuesdays- hot food without vegetable oil
• On Wednesdays- dry eating (vegetables, fruits, black bread, water, compotes)
• On Thursdays- hot food cooked without vegetable oil
• On Fridays- dry eating (water, black bread, vegetables and fruits)
• On Saturdays- food with vegetable oil, grape wine is allowed
• On Sundays- food cooked in vegetable oil, wine
It is supposed to eat once a day, in the evenings, with the exception of Saturday and Sunday, when it is allowed to eat twice, at lunchtime and in the evening.

Meals for Great Lent on holidays

• March 14th- complete abstinence from any food
• April 7 (Annunciation) - you can eat fish dishes
• April 23 (Lazarev Saturday) - you can eat dishes with fish caviar
• April 24 (Palm Sunday) - fish and seafood dishes are allowed
• April 29 (Good Friday) - no food should be taken before taking out the shroud during the church service
• May 1 (Easter)- Moderate food allowed

Lenten dishes

A very tasty lean dish made from pumpkin, potatoes, onions and tomatoes. Vegetables seasoned with spices are baked in the oven. See detailed step by step recipe ...

Beans are not only tasty and nutritious, they are also famous for the fact that they contain vitamins, proteins and amino acids that are irreplaceable for the human body ...

An ideal fasting meal, delicious and nutritious, it contains vegetable protein and vitamins. Preparing this dish is quite simple, and in the presence of canned beans and lecho, it is generally done instantly ...

This dish is simply irreplaceable during fasting, it is tasty and nutritious, it contains vegetable protein (mushrooms). At the same time, these zrazy contain neither meat, nor milk, nor eggs ...

During the fast, only lean food is allowed. In order for the body to receive the proteins it needs, it is necessary to consume proteins of plant origin. And the leader among such plants is beans ...

Despite the fact that this borscht is cooked without meat, it turns out to be so rich, tasty and aromatic that many meat soups pale against it ...

This pate turns out to be very tender, tasty and nutritious. An excellent recipe for those who are fasting. Also, this recipe for lean pate will be very useful for vegetarians, as well as anyone who adheres to proper nutrition ...

This dish needs no introduction, everyone knows it. The vinaigrette is healthy, nutritious and tasty. You can cook with beans, you can without them, and most importantly, even without adding oil, it remains delicious ...

Make this delicious and healthy soup with mushrooms and barley. Natural protein of plant origin will fill the body with strength and energy, only during fasting it should be eaten without sour cream ...

Eating tasty and varied during the fast is not so difficult, just show a little imagination and boring potatoes turn into a real delicacy. Try it, tasty, fast and affordable ...

Beans are a source of very valuable vegetable protein, vitamins and amino acids. During the fast, it is very important to have a balanced diet, soup with beans will help you with this ...

The most delicious mushrooms are pickled ones. Moreover, you can pickle mushrooms yourself at home. I offer a very simple and quick recipe, just a few hours and the treat is ready!

Delicious and inexpensive lean dish. In addition to buckwheat, you will need any edible mushrooms (champignons, porcini mushrooms, etc.), onions, carrots, grows. butter. The Perfect Lent Dish ...

Surprising but true: dough without milk and eggs can be delicious! And not just tasty, but very tasty. Preparing lean dough is quite simple, you can make any filling ...

A quick, tasty and healthy dish, suitable for both everyday menus and fasting. Rather, these are even two lean dishes, because this recipe allows you to cook delicious boiled fish and aspic ...

Ideal for vegetarians and fasting people. Green beans are full of vitamins and minerals, mushrooms provide vegetable protein, and pasta is carbohydrates - a source of energy ...

During the fast, make a delicious and nutritious soup. Gazpacho is made with fresh tomatoes, cucumber, garlic and lettuce. During Lent, instead of white bread, we put gray ...

Diversify your menu while fasting with delicious sauerkraut. She prepares very quickly. Just three days and the vitamin dish is ready. You can eat it sour, or you can stew and stick dumplings ...

On Saturdays and Sundays, when hot food cooked in vegetable oil is allowed, this tasty and healthy stew can be made. To prepare it, you will need carrots, zucchini ...

A very tasty and healthy lean dish. First, boil the eggplants or bake them in the oven, then cut them together with onions and salad peppers. A little salt and a little oil, and our dish is ready ...

During fasting, when the menu is not so varied, ferment the cauliflower. This simple, lean dish will not only brighten the table, but also bring an element of novelty to your diet. Try it, very tasty cabbage ...

A simple and delicious recipe for a lean dish. To prepare pickled eggplants, you need eggplants, carrots, onions, garlic and quite a bit of vegetable oil ...

It is a traditional dish for fasting people and vegetarians. It cooks very quickly and always turns out delicious. With the appropriate decoration, it turns into a lenten holiday dish ...

The ascetic and often insipid taste of lean dishes can be pleasantly complemented by a spicy carrot prepared according to the Korean recipe, which is so loved by our people ...

Ratatouille, although it is a lenten dish, is worthy of a festive table in terms of its taste and appearance. Therefore, on the festive days of fasting, remember this dish ...

A very tasty and satisfying lean dish. Mushrooms are a 100% vegetable protein that can more than replace animal proteins during fasting ..

Boiled rice is a very healthy and nutritious dish, it helps to cleanse the body. Add stewed vegetables to boiled rice for a great lean, healthy lunch ...

In those days of Lent, when fish is allowed, you can prepare this beautiful appetizer with avocado, shrimp, fried fish and cherry tomatoes. Kebabs are being prepared in the oven ...

There are many different recipes for making potatoes. Among the simple and lean recipes, I recommend this one. Using paprika powder will give the dish a special golden color, and the garlic will give it a delicious aroma ...

An old recipe from the origins of folk cooking. A very simple dough without eggs or milk that molds well. Delicious filling and delicious fried onion ...

The stew with potatoes and vegetables is very quick and easy to prepare, and to make the potatoes boil quickly and the stew turns out thick, use this simple advice on how to cut the potatoes correctly ...

Fried potatoes with mushrooms are a very high-calorie hearty dish. Prepare it for lunch and you will have energy for the rest of the day, which is very important for the modern business person ...

Do not be intimidated by the tricky overseas name Brava sauce. In fact, making the sauce is not difficult at all. We take tomato sauce, garlic, paprika, flour and some piquant Tabasco sauce ...

During the fast, you should not eat meat soups and broths, but liquid cooked food is necessary for the body. Here we are all helped out by the fish soup, which can be cooked on those days when it is allowed to eat fish ...

Silver carp is a very common and affordable fish, the meat is tender and juicy. Cooks quickly and can be sautéed with a minimum of oil. This humble but tasty dish will expand your diet during fasting ...

Do not sit down with a spirit outraged by any passion, so that the enemy does not turn food and drink to harm you, to illness, and not to health: for the enemy deceives through everything and seeks to harm a person. Always sit down for a meal in peace, thanks to the Lord, and food and drink will be for your good and health: because the blessing of God rests on food and on you! Holy Righteous John of Kronstadt, "My Life in Christ."

Loose buckwheat porridge

Measure the groats, sort out, fry. Boil water, salt, add oil, add cereal, mix and cook over low heat on a cast-iron stand.

When the water is absorbed into the cereal, put the pot (cast iron) in the oven and bring the porridge until cooked.

1 1/2 cups of small buckwheat groats (done), 1 liter of water, 2 onions, 2 parsnip roots, 2-3 tablespoons of parsley, 1/2 teaspoon of ground black pepper, 1 teaspoon of salt.

Put a whole onion, finely chopped parsnip roots in salted boiling water, boil for 5 minutes, then cover with cereals and cook over low heat, stirring, until the cereals are completely boiled. After that, remove the onion, remove the gruel from the heat, season with pepper, parsley, add salt and let stand under the lid for 15 minutes to steam.

Tender buckwheat

2 glasses of water, 1 glass of buckwheat, 1 teaspoon of salt, 2 tbsp. tablespoons of sunflower oil.

Pour a glass of buckwheat into a saucepan with two glasses of boiling water. Bring to a boil and cook, tightly closed with a lid, over low heat until the water boils completely. Buckwheat is tasty on its own, dry, crumbly. Season with salt during cooking. If the day is not strictly fast, add a few teaspoons of vegetable oil before turning off the heat. If, after removing from the heat, wrap a pan with buckwheat, then after 20-30 minutes it will become especially tender. Lovers can add spices along with salt.

Tikhvin gruel

1/2 cup peas, 1 1/2 l water, 1 cup buckwheat, 2 onions, 4 tbsp. tablespoons of sunflower oil.

Rinse the peas, boil them in water (without adding salt) and, when the water evaporates by 1/3 and the peas are almost ready, pour it over and cook until tender. Then season with finely chopped onions, fried in butter, and salt.

Millet porridge with prunes

1 cup millet, 1/2 cup prunes, 2 1/2 - 3 cups water.

Boil millet porridge (in 2 glasses of water). Sort the prunes, rinse, add hot water and boil. Drain the broth. Add prunes to the millet.

Millet with onions

2 glasses of water, 4/5 glasses of millet, 2 onions, dill, 3 teaspoons of sunflower oil.

Put a saucepan with two glasses of water on the fire. While the water is boiling, rinse with about 4/5 cup millet. Dry millet is added in a volume of 3/5. Put millet in boiling water. After boiling, reduce the heat to low. The pot should be tightly closed, as it will foam when boiling. Let the porridge boil, then put two chopped onions in it: this must be done very quickly, literally within a few seconds, so that no steam comes out. Season with salt in the middle of cooking. Fennel or dill are laid 5 minutes before readiness. After the end of cooking, if desired, you can add a few teaspoons of vegetable oil. After boiling water and removing it from the heat, the porridge remains covered for 15-20 minutes.

Millet with pumpkin

1 glass of millet, 200 g of pumpkin, 1 liter of water.

Cut sweet table pumpkin into slices, put in a saucepan with two glasses of water and cook. After 10-15 minutes, add a glass of washed millet. When the porridge boils, turn the heat on low, and close the pan tightly with a lid. You can add a little salt. Cook until the water boils away. Porridge will be tastier if you hold it for an hour "under a woman."

Herculean porridge

1/2 l water, about 1 1/2 cups oatmeal, 1/3 cup walnuts, salt, sugar to taste.

Pour oatmeal, sugar, salt to taste, peeled nuts into boiling water. Cook for 15 minutes, stirring occasionally.

Lean peas with vegetables

1 cup peas, 2 cups water, 1 carrot, 1/2 onion, 2 tbsp. tablespoons of sunflower oil.

Soak ordinary dried split peas in water for 4-8 hours, rinse, put on fire, add water about 1: 2. While the peas are boiling over low heat under a tightly closed lid, grate the carrots and put them in the boiling peas. The fire can be increased for a few seconds until boiling, then reduced again to low. Season with salt in the middle of cooking. If desired, you can add chopped onions. The approximate cooking time is 50-60 minutes. Before removing from heat, in 1-2 minutes, you can add coriander, dill, then vegetable oil, if the fast is not strict. These peas can be made dry and crumbly, like porridge, or runny, like soup, depending on the amount of water.

Salads

Prune salad

Finely chop white cabbage (a quarter of a head of cabbage), grind it with salt and sugar (1 tablespoon), squeeze the juice. Peel and cut the soaked prunes in advance (2-4 hours). Grate the carrots and half a lemon. Mix all. If desired, you can add a pinch of caraway seeds to the salad.

Carrot salad with pickled cucumber

800 g carrots, 2 pickles, 200 g tomato juice.
Remove thin skin from pickles, cut them in half lengthwise. If the seeds are large, remove them. Cut the cucumbers into small cubes, pour over tomato juice, season with pepper and let it brew. Finely chop the carrots, pour over the prepared dressing and serve.

Grated carrot, beetroot, cabbage and onion salad

200 g of carrots, 200 g of cabbage, 200 g of beets, a bunch of green onions, honey, lemon juice.
Grate vegetables separately, without mixing them according to color. Put a slide of white cabbage in a round salad vase. Place grated carrots around it in a ring and, finally, with an outer ring, red grated beets. Drizzle over everything with lemon juice mixed with honey. Place finely chopped green onions between the rings.

Grated carrot salad with kohlrabi cabbage

3-4 carrots, 200 g kohlrabi, a small spoonful of honey, a tablespoon of ground walnuts and a little lemon, cranberry, cherry, apple or pomegranate juice, a sprig of herbs.
Rinse carrots and kohlrabi thoroughly, grate and mix. Season with a well-mashed mixture of honey and lemon juice. Garnish the salad with nut crumbs.

Soups, chowders

Chowder with buckwheat

2 potatoes, 1 root each carrot, parsley, parsnip. 0.5 heads of garlic, 3 heads of onions, a bunch of garden herbs, 0.5 cups of buckwheat.
Boil vegetables, as usual, over high heat. When the potatoes are ready, add buckwheat. Cook until the cereals are ready.

Cabbage soup with tomato paste

2-3 potatoes, 1-2 onions, 1 carrot, 400 g of white cabbage, two tablespoons of tomato paste, 3 bay leaves.
Cut the potatoes into cubes, wash them thoroughly with a brush and cut out the eyes. Finely chop the onion, cut the carrots into thin slices. Finely chop the cabbage. When the potatoes are half cooked, throw cabbage into boiling water at the same time with carrots and tomato paste. Bay leaves, as always, are introduced in 3-4 minutes. until the soup is ready. Pour into bowls and sprinkle with herbs.

First meal

Cabbage soup

500 g fresh cabbage, 3 onions, 1 carrot, 2 potato tubers, parsley root, celery root, a bunch of dill and parsley, 3 bay leaves, 3 allspice peas, a head of garlic, 3 tomatoes.
Cut the potatoes in half, parsley root and onions into 4 pieces. The stem of the cabbage leaf is separated from the stalk, cut out of the leaf and put into the cabbage soup together with parsley in large pieces. Don't forget to toss the bay leaves and sweet peas. Grate the celery root on a coarse grater and throw into the cabbage soup, cut the thin part of the sheet folded into a pile into very large squares. These cabbage soup is boiled a little longer, but in any case, no more than 12 minutes. They differ in that all vegetables are cut large. Grate the carrots on a fine grater and add to the finished dish along with mashed or very finely chopped garlic, after the cabbage soup, when the potatoes are ready, are shifted to the edge of the plate. The cabbage soup can be seasoned with ground red pepper.

Cabbage soup with mushrooms

500 g sauerkraut, 25 dried porcini mushrooms, 2 onions, 2 potato tubers, 1 carrot, parsley root, 1 turnip, 3 bay leaves, a head of garlic, 2 tablespoons of dried nettle, 3 sweet peas.
Boil the mushrooms, throw the diced potato tubers into the broth, finely chop the onions and also throw them into the broth. Cut carrots, turnips and parsley into slices and place in a saucepan. Rinse the sauerkraut under running water, squeeze, and then put it in boiling water. Remove the pan from the heat until the potatoes are ready. Bay leaves and allspice are placed in cabbage soup along with carrots. Remove the saucepan from the heat, mash the garlic in a garlic and season the cabbage soup.

Pickle vegetable

3-4 pickles, potato tuber, 1 carrot, 1 turnip, 0.5 cups of rice, parsley root, 2 onions, leeks, 3 bay leaves, a bunch of dill, a bunch of parsley.
Wash the potatoes, cut into cubes and put in a saucepan with boiling water. Chop carrots and parsley and put in a saucepan, followed by turnips, chopped into strips. Finely chop the leeks and add to the pickle. Cut the white leek into very thin rings and put in the soup as well. Peel the cucumbers and cut them lengthwise into 4 pieces. Finely chop the cucumbers and add to the pickle. Cut the trunks of spicy herbs into grains and put in a saucepan removed from the heat. Let it brew under the lid.

Second courses

Stewed cabbage

1 kg of cabbage, 200 g of tomatoes, a tablespoon of vegetable oil, red ground pepper, dill and 2 medium-sized potato tubers.
Disassemble the cabbage into separate leaves, cut out the trunks, fold thin leaves in layers and chop. Pour 0.5 cups of water into the cast iron. When it boils, put the chopped coarse part of the leaf and simmer under the lid for 3 minutes. After that, introduce a thin shredded cabbage leaf and simmer until it softens. Add red pepper, mix the potatoes and simmer until tender.

White cabbage with mushrooms

500 g of cabbage, 2-3 heads of onions, 50 g of dried mushrooms, a tablespoon of flour, a tablespoon of sunflower oil.
Disassemble and chop the cabbage leaves. Boil the mushrooms in a relatively small amount of water. When they are half done, chop finely. Pour some mushroom broth into the bottom of the cast-iron saucepan. When the broth boils, extinguish the finely chopped onion heads with the chopped coarse part of the cabbage leaf, then put a thin part of the chopped leaf in the pan and simmer. Place the saucepan on the edge of the stove, adding red pepper to taste. Make béchamel sauce from the remaining mushroom broth by adding flour to the broth. Put the cabbage with mushrooms on a dish, pour over the sauce and sprinkle with herbs.

Monastery-style boiled beans

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

Mushroom caviar

This caviar is prepared from dried or salted mushrooms, as well as from a mixture of them.
Wash and cook the dried mushrooms until tender, cool, finely chop or mince.
Salted mushrooms should be rinsed in cold water and chopped as well.
Fry finely chopped onions in vegetable oil, add mushrooms and simmer for 10-15 minutes.
Add crushed garlic, vinegar, pepper, salt three minutes before the end of stewing.
Put the prepared caviar on a plate with a slide and sprinkle with green onions.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil - 15 g, onions - 10 g, green onions - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.

Radish with oil

Grate the washed and peeled radish on a fine grater. Add salt, sugar, finely chopped onions, vegetable oil, vinegar. Stir 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.

Salted cucumber caviar

Chop the pickles finely, 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 add tomato puree and fry everything together for another 15-20 minutes. Season the caviar with ground pepper a minute before cooking.
In the same way, you can cook salted tomato caviar.
Pickled cucumbers -1 kg, onions - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.

Radish salad

400 g radish, 1- 2 onions, 1 boiled carrot, finely chopped greens, salt, vegetable oil
Wash the radish, peel, grate on a coarse grater, mix with finely chopped onion, salt, season with oil. Decorate the salad with carrot flower and parsley. Serve rye bread croutons with the salad.

Carrot salad with apples

300 g of raw carrots, 2 apples, 1 tablespoon of sugar, 1 teaspoon of lemon juice, salt to taste, 2 tablespoons of vegetable oil, parsley.
Grate the carrots on a coarse grater, cut the apple into cubes and sprinkle with lemon juice so as not to darken. Season with salt, sugar, vegetable oil, stir, garnish with parsley.

Vegetable vinaigrette

Boil diced carrots (2-3 pcs.) In slightly salted and acidified water with a few drops of vinegar, and then beets (1 pc.). Boil the diced potatoes separately in salted water. Combine and save the vegetable broths, and discard the chopped vegetables in a colander, and then mix with chopped pickles (2 pcs.), Chopped onions (2-3 heads), canned green peas (250 g), raisins (2 -3 tablespoons) and peeled and diced lemon (1 pc.). From the vegetable broth, vegetable oil (1 glass), wine (1 glass), juice of the second lemon, black pepper (a few beads of tires), table mustard (1 teaspoon) and salt (to taste), prepare the marinade and bring it to a boil. Pour the marinade over the salad and stand under the lid for 30 minutes, then distribute into portions.

White bean salad

Soak beans (250 g) overnight in water, and the next day, boil over low heat until soft, then put on a sieve and drain. Prepare a dressing of 3% vinegar (half a glass), vegetable oil (half a glass) with the addition of salt (to taste). Add chopped onions (2 heads) and parsley (1 bunch) to the strained beans. Stir the mixture, put in a salad bowl and pour over the prepared dressing. Sprinkle the prepared salad with parsley and, if desired, grated hot pepper.

Bean and Potato Salad

2 kg of boiled peeled potatoes, 4 cups of boiled small beans, 300 g of pickled cucumbers, 2-3 onions, 1 boiled carrot, 0.5 cups of vegetable oil, parsley, vinegar, ground pepper, salt.
Combine sliced ​​potatoes and cucumbers with beans and finely chopped onions. Mix with vegetable oil, season with vinegar, pepper and salt to taste. Put in salad bowls. Decorate with parsley leaves and carrot slices.

Herring salad

Half a head of cauliflower, 200 g of canned green beans, 1 small herring, 1 tbsp. tablespoons of vegetable oil and vinegar, ground black pepper, a little hot pepper, chopped parsley, a pinch of sugar. Boil cauliflower in salted water and disassemble into inflorescences. Boil fresh beans and cut (you can use canned beans). Cut the herring into small pieces. Mix the rest of the products and pour this mixture over the cabbage and herring. Put in a cold place for at least 1 hour. Serve with black bread.

Beetroot salad with onions

3 boiled beets, 3 onions, 1-2 tbsp. tablespoons of tomato paste, vegetable oil for frying, sugar, salt.
Grate the beets on a coarse grater. Cut the onion into rings and fry in oil. Mix the beets, onions and tomato paste. Add salt and sugar to taste.

Bean salad with baked beetroot

Mix together in equal weight proportions boiled red beans, baked beetroot cut into small cubes and sauerkraut. Add peeled horseradish root grated on a fine grater and finely chopped onion (amount to taste), season the salad with sunflower oil, salt and pepper with ground black pepper, add a little sugar. Serve the salad well chilled. If desired, you can add cranberries to the salad.

First meal

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 must be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Cut thinly rolled and dried dough into strips, dry in the oven.
Cook the swollen peas, without draining, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt, and cook until the potatoes and noodles are done.
Peas - 50 g, potatoes -100 g, onions - 20 g, water - 300 g, oil for frying onions -10 g, parsley, salt, pepper to taste.

Russian lean soup

Boil the pearl barley, add fresh cabbage, cut into small squares, diced potatoes and roots, to 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.
When serving, sprinkle with parsley or dill.
Potatoes, cabbage - 100 g each, onion - 20 g, 1 carrot - 20 g, pearl barley - 20 g, dill, salt to taste.

Rassolnik

Chop the peeled and washed parsley, celery, onion into strips, fry all together in oil.
Cut the skin off the pickles and cook separately in two liters of water. This is pickle broth.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, finely chop the flesh of the cucumbers.
Simmer 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.
Cook the potatoes in a boiling broth, then place the cabbage, when the cabbage and potatoes are done, add the browned vegetables and stewed cucumbers.
5 minutes before the end of cooking, the pickle should be salt, add 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 oil, half a cup of cucumber pickle, 2 liters of water, salt, pepper, bay leaf to taste.
Pickle 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.

Festive hodgepodge (on fish days)

Prepare a quart of very strong stock from any fish.
Fry finely chopped onions in a saucepan in oil.
Dust the onion gently with flour, stir, fry until the flour turns golden brown. Then pour the fish broth and cucumber pickle into a saucepan, mix well and bring to a boil.
Chop mushrooms, capers, remove pits from olives, add all this to broth, bring to a boil.
Cut the fish into pieces, scald with boiling water, simmer in a pan with butter, tomato puree and peeled cucumbers.
Add fish and cucumbers to a saucepan and cook the hodgepodge over low heat until fish is tender. Add bay leaf and spices three minutes before cooking.
A properly made hodgepodge has a light, slightly reddish broth, a pungent taste, the smell of fish and spices.
When serving on the table, put a piece of each type of fish in plates, pour over with broth, add a mug of lemon, dill or parsley, olives. Pies with fish can be served to the hodgepodge. 100 g fresh salmon, 100 g fresh pike perch, 100 g fresh (or salted) sturgeon, a small can of olives, two teaspoons of tomato puree, 3 white pickled mushrooms, 2 pickled cucumbers, an onion, 2 tablespoons of vegetable oil, a tablespoon of flour , a quarter of a lemon, a dozen olives, half a glass of cucumber pickle, a tablespoon of capers, black peppercorns, bay leaves, salt to taste, a bunch of dill or parsley, 2 cups of lemon.

Sour daily mushroom cabbage soup

Cook dry mushrooms and roots. Finely chop the mushrooms removed from the broth. Mushrooms and broth are needed for cooking cabbage soup.
Simmer squeezed sauerkraut with a glass of water and two tablespoons of tomato paste over low heat for one and a half to two hours. The cabbage should be very soft.
In 10-15 minutes. before stewing the cabbage, add the roots and onions fried in oil to it, and about five minutes before cooking add the fried flour.
Place the cabbage in a saucepan, add the chopped mushrooms, broth and cook for about forty minutes until tender. You cannot salt cabbage soup from sauerkraut - you can ruin the dish. The cabbage soup tastes better the longer it is cooked. Previously, such cabbage soup was put in a hot oven for a day, and at night they were exposed to frost.
Add two cloves of garlic, ground with salt, to the ready-made cabbage soup.
You can serve kulebyaka with fried buckwheat porridge with the cabbage soup.
You can add potatoes or cereals to the 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 placed 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 - South, 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 tender. Sprinkle the prepared soup with herbs. Potatoes - 100 g, buckwheat - 30 g, mushrooms - South, onions - 20 g, oil - 15 g, parsley, salt, pepper to taste.

Lean sauerkraut jail

Mix chopped sauerkraut with grated onion. Add stale bread, also grated. Stir well, pour with oil, dilute with kvass to the density you need. Add pepper and salt to the finished dish.
Sauerkraut - 30 g, bread - 10 g, onion - 20 g, kvass - 150 g, vegetable oil, pepper, salt to taste.

Sour cabbage soup

600 g sauerkraut, 2 onions, 1 carrot, 1 tablespoon tomato paste, 2 tablespoons flour, 2 tablespoons vegetable oil, 1 bay leaf, 5-7 black peppercorns, salt, sugar to taste, parsley or celery.
Very sauerkraut should be rinsed with cold water, squeezed, cut into smaller pieces. Cabbage can be sautéed in vegetable oil before stewing. Then add water and cover, simmer until soft for about an hour. Then pour hot water, add sauteed carrots and onions with tomato, cut into strips, season with pepper, bay leaves, salt and sugar to taste, add flour sauté, boil for 3 minutes. Serving, sprinkle cabbage soup with finely chopped dill, parsley or celery.

Beetroot

2 kg of beets, 1 celery root, 2 carrots, 2 onions, 2 bay leaves, a few peas of black and allspice, sugar, lemon juice, salt.
Peel the beets, wash, grate on a coarse grater, pour warm boiled water (the beets should be completely covered with water), add a crust of black bread and put in a warm place for 5-6 days. When it sour, drain the kvass.
Pour carrots, celery, onions with water, add bay leaves, black and allspice, boil and boil the vegetable broth. Strain the finished broth, add the beet kvass. Season to taste with salt, sugar, lemon juice.
In the old recipes, fish heads and dried mushrooms were added to the vegetable broth.

Beetroot with beans

Soak large red beans in cold water overnight and then cook until tender. Bake red sweet beets in the oven, lay garlic crushed with salt (1-2 cloves).
Close the pot with the borscht with a lid (loosely) and let it brew for at least half an hour so that the borscht gains aroma and color. Serve hot with hot red pepper. Serve rye bread croutons with garlic sauce with borscht. This borscht tastes better on the second day, it can be served warm or cold, to taste.
You can cook borscht with beans from sauerkraut slaw by frying it in vegetable oil and preparing a sautéed tomato paste, adding a little sugar to it.
In borsch with beans, you can add finely chopped and pre-boiled beets in a small amount of water, along with the broth left over during cooking. To such borscht, you can put separately boiled fish meatballs into plates in portions.

Pea soup with onion

Boil round yellow peas, prepared and pre-soaked for 4-5 hours, until soft. Add carrots cut into thin slices, stars or strips and cook the peas until cooked. Spread finely chopped onion in vegetable oil until transparent and slightly golden brown, season with soup and salt to taste. Serve the lean hot onion pie with the soup, cut into pieces. Pie preparation: from 500 g of flour, 2 glasses of water and 30 g of yeast and 1/2 teaspoon of salt, make a simple yeast dough, let it come up.
Roll out thin cakes, bake in the oven, lightly browning each. 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.

Bread soup with beans and vegetables

1 cup white beans, 3 potatoes, 2 carrots, 1 - 2 onions, 1 celery root, 1/2 small head of cauliflower, 200 g stale bread, 1/4 cup vegetable oil, 2 liters water, salt and spices to taste.
Soak small white beans in cold water overnight. Pour the prepared beans with fresh cold water, bring to a boil, add half of the vegetable oil and cook for about half an hour. Cut the potatoes into thin strips, chop the roots finely or grate them on a coarse grater. Scald the cauliflower with boiling water, let stand for a while and then cut into small pieces. Add prepared vegetables to a pot of beans and cook until beans are tender.
For dressing: separately in a frying pan, heat the remaining vegetable oil well, lightly brown the finely chopped onion in it, add the grated stale wheat bread and fry it with the onion.
Season the almost finished soup with salt and pepper to taste, put the onion dressing into it and cook for another 10-15 minutes. Add 2 - 3 cloves of garlic to the prepared soup, carefully mashed with chopped dill, and pour the hot soup into portioned bowls. Serve toasted croutons with the soup.

White bean soup

Soak 1 to 2 cups of medium-sized white beans in cold water overnight. Drain off the remaining water, rinse the beans well, pour the amount of cold water necessary for the soup, quickly bring to a boil and then cook over low heat. After 30 - 35 minutes of cooking add finely chopped onions, carrots and celery root.
Taking their quantity to taste, pour in 2 tbsp. tablespoons of vegetable oil calcined in a pan and cook the soup until the beans are cooked. 10 minutes before the end of cooking, put tomato paste slightly stewed in vegetable oil into the soup and boil.

Onion chowder

10 onions, parsley root, celery or parsnip root, a tablespoon of dried dill, bay leaf, cloves and allspice.
Finely chop the onions and fry until golden brown in vegetable oil. Boil the roots in a liter of water, dip the onion into the broth, salt, add dried herbs. When the soup is ready, let it brew. Serve with white bread croutons.

Repive Chowder

5 medium-sized turnips, parsnip root, parsley root, onion, 3 allspice peas, clove bud, bay leaf, head of garlic, bunch of spicy herbs.
Toss in boiling water the chopped onion, then thinly sliced ​​turnips and parsnips. Add bay leaves, pepper and cloves in 3 minutes. until ready. Finely chop a small head of garlic or mash in a garlic bowl and add to the stew when the pan is pushed to the edge of the stove. Pour into plates after infusion.

Lentil stew

2.5 l of water, 500 g of lentils, 2 onions, 250 g of carrots, salt, pepper, bay leaf, garlic to taste.
Cook lentils with vegetables for 3 hours, stirring frequently. Salt and pepper. If the chowder is very thick, add water.

Fish soup

500 g of any fish, 1 carrot, parsley root, celery root, 1 onion head, 1 bay leaf, a few grains of black and allspice, salt.
Peel the fish, cut into pieces. Peel, wash and chop vegetables. Pour cold water over fish, vegetables, seasonings and cook fish soup. Strain, put the pieces of fish back into the soup.
Fish soup is served warmed up in deep bowls with a piece of fish.

Solyanka fish

To prepare a hodgepodge, you can take any fresh fish, but not small and not very bony. A good hodgepodge is obtained from red fish. Cut the fillet removed from the fish into pieces (2 - 3 pieces per serving), and boil the broth from the bones and heads.
Finely chop the peeled onion and lightly fry in a soup pan with butter, add the tomato puree and simmer for 5 - 6 minutes, then put fish pieces, sliced ​​cucumbers and tomatoes, capers, laurel into the pan. leaf, a little pepper, and pour the whole prepared hot broth, salt and cook for 10-15 minutes. Before serving, you can put washed olives and finely chopped parsley or dill in the hodgepodge. You can also add peeled lemon slices.
For 500 g of fish - 4-5 pickled cucumbers, 1 - 2 onions, 2 - 3 fresh tomatoes or 2 tbsp. tablespoons of tomato puree, according to Art. a spoonful of capers and olives.

Rassolnik Novo-Troitsky

5 ruffs, 400 g of pike perch, 400 g of fresh (fresh frozen) fish of fatty varieties, better than sturgeon, 400 g of salted fish (stellate sturgeon), sturgeon, beluga, 10 - 15 crayfish, 2 parsley roots, 5 pickled cucumbers, 2 tbsp. tablespoons of flour, cucumber pickle, salt, pepper to taste, 1 tbsp. a spoonful of tomato puree, 1 bunch of dill.
Fold the ruff in cheesecloth, tie it in a knot and lower it into a pot of water. Add parsley root, salt and cook the fish soup. When the ear is cooked, remove the gauze with ruffs from it and strain. Then cook portioned pieces of large fish in it. Transfer the cooked fish to cold salted water. Cook salted fish separately. In a preheated saucepan, fry the flour, dilute it with hot cucumber brine, bring to a boil, add the broth from boiling fresh fish and boil again. Then put a garnish in a saucepan: pieces of boiled fish, cucumbers stewed with tomato until soft, boiled crayfish tails. Put dill in plates with pickle.

Second courses

Potatoes with mushrooms

Fry the potato wedges with onions. When the potatoes are almost cooked, sprinkle with flour and fry until golden brown. Boil dried mushrooms, chop, strain the broth. Put the potatoes in a heap on a deep dish, overlay with mushrooms and pour over the sauce. To prepare the sauce, boil 2.5 cups of mushroom broth, pour into it in a thin stream, constantly stirring, 0.5 cups of cold broth mixed with flour. When the mass thickens, add vegetable oil, crushed garlic with salt and heat without bringing to a boil.

Potato casserole

Boil potatoes (1.5 kg) in salted water, peel, cut into slices and lightly fry in vegetable oil. Fry onions separately (1 head). Stir potatoes with toasted onions, sprinkle with salt and black pepper and leave for 10-15 minutes. into the oven. When serving, sprinkle with finely chopped herbs.

Potato dumplings

5 large potato tubers, 2 tbsp. tablespoons of wheat flour, 2 onions, red ground pepper to taste.
Steam two potatoes, then carefully remove the skin. Mash with wheat flour and fried onions. Chop the onion very finely and stir in the mashed potatoes. Sprinkle with red pepper. Grate the other three potatoes on a fine grater and stir into the prepared dough. Grind everything thoroughly until an elastic mass is obtained, then with a dessert spoon separate the elongated dumplings and lower them in boiling water or vegetable broth. Remove the dumplings with a slotted spoon and carefully transfer to a dish. Sprinkle with sunflower oil and sprinkle generously with herbs.

Potatoes with salted mushrooms

Boil the potatoes in salted water, peel, cut into slices, brown in boiling oil. Then put in layers on a deep dish oiled and sprinkled with crumbs, shifting with salted mushrooms fried in vegetable oil with onions. The last layer - potatoes - sprinkle with bread crumbs and sprinkle with oil. Bake in the oven.

Baked potatoes stuffed with fried onions

Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat. Mash the removed mass, pour over with oil, mix with chopped onions fried in oil and stuff the potatoes. Sprinkle it with oil, bake in the oven. Baked potatoes stuffed with buckwheat porridge with onions
Bake potatoes, peel, cut off the tops, make recesses so deep that the walls can hold the minced meat. Boil buckwheat porridge: pour the cereal into a saucepan (it should take half the volume), put oil, salt, pour boiling water (so that the cereal is covered) and put the pan in the oven in a frying pan with boiling water (it will need to be replenished as it boils). Put chopped fried onions into the prepared porridge, mix and fill the potatoes. Sprinkle it liberally with oil and heat it in the oven. Mix the remaining porridge and potatoes with butter, roll the balls by hand, roll them in flour and brown in butter. Put the potatoes on a dish, arrange the balls around. Serve with butter.

Cabbage casserole

1 head of medium-sized cabbage, 1/2 cup crackers, 1 onion, half a glass of vegetable oil, 1 tbsp. a spoonful of starch, salt, ground pepper, 2 cups of béchamel sauce.
Cut the head of cabbage lengthwise into pieces, boil them in salted water, then chop finely. Add starch, crackers, cabbage, onion fried in oil to vegetable oil, salt and pepper to taste, mix everything and add the sauce. Grease a baking sheet or bowl with oil, sprinkle with breadcrumbs and put the cooked cabbage mass there. Sprinkle with breadcrumbs on top and bake in the oven.

Cabbage rolls with white cabbage

Disassemble a head of fresh cabbage (750 g) into leaves and cut off the thick stems with a knife. Pour salted boiling water with citric acid and leave for 10 minutes. Fry rice (1 cup) and onions (2-3 heads) in heated vegetable oil (half a glass). Pour in water or tomato juice (2-3 tablespoons) and heat until the rice swells. After removing from heat, mix the rice with finely chopped tomatoes (300 g) and chopped parsley. Season with pepper and salt to taste. Form cabbage rolls with this minced meat, put them in a deep bowl, pour up to half with tomato juice diluted with water, press on top with a porcelain plate and simmer under a lid over low heat for 1 hour.

Sauerkraut stuffed cabbage

600 g sauerkraut, 100 g rice, 2 onions, 120 g carrots, 25 g dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 3 teaspoons of flour. For the sauce, 40 g of dried mushrooms, 4 tbsp. tablespoons of vegetable oil, 4 teaspoons of flour, 3 heads of onions.
Disassemble the head of sauerkraut into separate leaves, cut off the thickened stems or beat off with a hoe. If the cabbage is too sour, then it is recommended to pour the leaves with hot water, boil (a few minutes), and then cool. Put the minced meat on the cooked leaves and wrap it in the leaves. To prepare the minced meat, simmer the rice, fry the mushrooms, add diced and sauteed carrots and onions, salt. Mix everything well.
Put the prepared cabbage rolls in a greased frying pan, sprinkle with oil and fry in the oven until a crust forms. Put the fried cabbage rolls in a shallow saucepan, pour over the mushroom sauce and simmer until tender.
To prepare the sauce, soak the mushrooms for 2 hours in cold water, rinse well and boil in 1 liter of water, remove, cut into strips. Add mushrooms to the onion sautéed with butter. Spread the flour and dilute with a small amount of mushroom broth, pour into the main broth, boil, add the sautéed onions along with the mushrooms. Boil for 10 minutes.

Cabbage with tomatoes

2 heads of fresh cabbage (about 2.5 kg), 2/3 cup of sunflower oil, 500 g of pickled tomatoes, 1 teaspoon of salt, 1 teaspoon of red pepper, 2 bay leaves, 10 black peppercorns, flour, garlic ( optional).
Peel the heads of cabbage from external leaves, wash and cut into 4 parts. Cut the stump, chop the cabbage coarsely, salt and rub with your hands. Add a little more than 1/2 glass of water and cook for 10 minutes. Grate the tomatoes and add to the cooked dish along with paprika, sunflower oil, bay leaf and black pepper. Stir well and simmer over low heat for 40 minutes, stirring occasionally. Remove the cover and 10 min. cook over high heat, stirring often. Add flour, stirring without ceasing, after 2-3 minutes. remove from heat. Add chopped garlic to taste.

Cabbage fritters

400 g of cabbage, flour, 2 teaspoons of crackers, vegetable oil, salt, spices.
Peel the cabbage, rinse, chop and simmer until tender. Pass the stewed cabbage through a meat grinder, salt, mix with flour and breadcrumbs and place with a spoon on a hot, oiled frying pan, shaping the pancakes.

Dumplings with cabbage

For the dough: 3 cups flour, 1/2 cup water, 1/2 teaspoon salt.
For the filling: 1 kg of sauerkraut or fresh cabbage, 2-3 onions, 1 carrot, a bunch of parsley, 1/2 tbsp. tablespoons of tomato puree, 2 tbsp. tablespoons of sunflower oil, 1-2 teaspoons of sugar, pepper, salt.
Knead the dough of medium thickness, roll it into a thin layer. Cut the rolled dough into 5x5 cm squares (triangular dumplings are made from them, folding opposite corners of the squares) or cut out circles with a thin glass (for semicircular dumplings). Place the filling exactly in the center of the squares, and no more than 1 teaspoon, so that the dumpling does not overflow and the dough is not too stretched. You should try to make the joints no thicker than the rest of the dough, otherwise the dumplings will not cook well and will taste rough. Cook prepared dumplings in a large amount of boiling salted water.

Dumplings with fresh cabbage

500 g cabbage, 400 g flour, 50 g butter, 50 g onions, 15 g mushroom flour, pepper, salt.
Finely chop the cabbage, fry in oil with chopped onions and dried white mushroom flour, put on steam to steam the mushroom flour, sprinkle with pepper, cool. Salt the wheat flour, pour in water, knead the dough, roll it out into a finger thick, cut into slices, roll out a circle the size of the bottom of a glass. Place a full teaspoon of minced cabbage in each circle, pinch well, dip in boiling salted water and cook until the dumplings come to the surface. Pour dumplings with vegetable oil mixed with fried onions.

Beans with potatoes

Cook separately until cooked white beans and peeled potatoes, previously soaked in cold water, drain the remaining broths and cool well. Cut potatoes into slices, fry in well-heated oil and mix with cold beans. Add onion, finely chopped and sautéed in oil, 1-2 tbsp. tablespoons of tomato puree, salt, ground black pepper and stir gently again. Put the pan on light heat or in the oven, covered with a lid, and bring to readiness for 10-15 minutes. The proportions of products during cooking are arbitrary.

Bean stew with potatoes

1 cup colored beans, 700 g potatoes, 1 - 2 onions, 3-4 tbsp. spoons of tomato paste, 2 tbsp. tablespoons of vegetable oil: ol and spices to taste.
Pre-soaked in cold water, boil red or motley beans until soft, drain the broth into a bowl. Peel the potatoes, cut into large rolls, pour in the bean broth and simmer at low boil almost until tender, covering the pan with a lid. For dressing: finely chop the onion, fry it in vegetable oil, add tomato paste and stew everything. Season the tomato sauce with salt, ground black pepper and spices to taste, add the laurel pistol, simmer for another 3 - 5 minutes. Transfer the dressing to a pot with potatoes, bring to a boil, pour in 1/2 cup (or more, depending on the desired stew thickness) of boiling water and stir very gently so as not to knead the beans. Cover the saucepan and simmer the stew over low heat or in the oven until the beans and potatoes are cooked through. Serve hot with sprigs of parsley or cilantro.

Lentils in a thick sauce

Pour the swollen lentils soaked overnight with hot water in the required amount, add finely chopped onion and cook the lentils until tender over low heat. Strain the remaining broth into a bowl. Prepare a thick hot sauce: fry one more chopped onion in vegetable oil, sprinkle lightly with flour, add a crushed clove of garlic, 1 teaspoon of hot pepper, cloves, cinnamon on the tip of a knife. Mix everything together and fry a little more. Add thick tomato paste or ketchup to the cooked onion and spices, add a little lentil broth and boil over low heat until the sauce thickens. Season the finished lentils with the resulting thick tomato sauce and serve hot or cold to taste.

Pea - pea porridge

Prepared for cooking round or peeled yellow peas, boil until completely softened in a small amount of water, salting it at the end of cooking. Mash the hot peas thoroughly without draining the remaining pea broth. Saute a lot of finely chopped onions in vegetable oil until transparent and slightly golden, mix it (together with the oil remaining during the frying of onions) with the pea mass, salt and pepper to taste. Serve hot or use as a pie filling.

Pea meatballs

Boil 2 cups of whole yellow peas and 4 carrots separately in salted water, rub them hot through a colander or a rare sieve and mix the resulting masses together. Add to the mass 2 cups of the same separately cooked viscous rice, flour, season the mass with sugar and salt to taste and mix well. If the mass is thin, lightly thicken it with flour or ground breadcrumbs. Cut small round meatballs, breaded in flour and fry well on both sides in vegetable oil. Transfer the hot meatballs to a saucepan, pour 2 cups of béchamel sauce and boil for 3 - 5 minutes over low heat. Serve the meatballs hot with boiled or fried potatoes, sprinkle with chopped dill in portions.

Pea jelly

Chopped yellow peas are well crushed or grind on a coffee grinder and dilute the resulting flour with a little water. Pour the pea flour diluted with water into boiling salted water (the ratio of pea flour to water is 1: 3) and cook over low heat for 15-20 minutes, without stopping stirring. Pour hot pea jelly into plates or portion molds, grease them well with vegetable oil, and allow to completely solidify. For dressing: finely chop 2 - 3 onions, fry them in vegetable oil, taking enough of it to fill all portions of the cooked jelly. Cut the frozen jelly into portions, put on plates, put onions on top of each portion and pour hot oil in which it was fried.

Potato cutlets with prunes

Make mashed potatoes from 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 not steep dough.
Let it stand for about twenty minutes so that the flour swells, at this time prepare the prunes - peel it, pour boiling water over it.
Roll out the dough, cut into mugs with a glass, put prunes in the middle of each, form cutlets by 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 frying pan until it is lightly browned.
Pour exactly two glasses 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, add hot buckwheat into it, cover with a lid. The lid must not be removed until the porridge is completely cooked.
The porridge should be cooked for 15 minutes, first over high, then over medium and at the end - over low heat.
The finished porridge should be seasoned with finely chopped onions fried in butter until golden brown and dried mushrooms, pre-processed.
This porridge can be served as an independent dish, or it can be used as a filling for pies.

Lean Pie Dough

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 let him come up again. After that, the dough is ready for further work.

Buckwheat shangi

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

Buckwheat pancakes, "sinners"

In the evening, pour three cups of buckwheat flour 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 down, dilute it with a glass of boiling water. When the dough is lukewarm, 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 sour cream is thick, put it in a warm place and bake in a pan when the dough rises again.

These pancakes are especially good with onion baked goods.

Pancakes with baked goods (mushrooms, onions)

Prepare a dough from 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 in another glass of warm water, two tablespoons of vegetable oil, add salt, sugar, the rest of the flour 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 onions, cut into rings.
After spreading the solders in a frying pan, fill them with dough, fry like ordinary pancakes.

Pies with mushrooms

Dissolve 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.
Mash 100 grams of vegetable oil with one hundred grams of sugar, pour into the dough, mix, add two hundred and fifty grams of flour, leave for 1-1.5 hours 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 skillet in vegetable oil. When the onion turns golden brown, add the finely chopped mushrooms, salt, and fry for a few more minutes.
From the finished dough, form into balls and let them come up. Then roll the balls into tortillas, put the mushroom mass in the middle of each, make pies, let them come up for half an hour on a greased baking sheet, then gently grease the surface of the pies with sweet strong tea and bake in a heated oven for 30-40 minutes.
Place the finished pies in a deep plate and cover with a towel.

Pies

400 g flour, 3 tablespoons of butter, 25-30 g of yeast, 300 g of pike, 300 g of salmon, 2-3 pinches of ground black pepper, 1 tablespoon of crushed crackers, salt to taste.
Knead the lean dough, let it rise twice. Roll the dough that has risen a second time into a thin sheet and cut circles out of it with a glass or cup.
Put minced pike meat on each circle, and on it - a thin piece of salmon. You can use minced sea bass, cod, catfish (except for sea fish), pike perch, carp.
Pinch the ends of the patties so that the middle remains open.
Place the pies on a greased baking sheet and let sit for 15 minutes.
Brush each pie with strong sweet tea and sprinkle with breadcrumbs.
Pies should be baked in a well-preheated oven.
The hole in the top of the patties is left so that fish broth can be poured into it during lunch.
Pies are served with fish soup or fish soup. On days when the fish is not blessed, you can make pies with mushrooms and rice.
For minced meat you will need 200 g of dried mushrooms, 1 head of onion, 2-3 tablespoons of oil, 100 g of rice, salt, black pepper.
Pass the boiled mushrooms through a meat grinder or chop. Fry finely chopped onion with mushrooms for 7 minutes. Cool fried mushrooms with onions, mix with boiled crumbly rice, salt, sprinkle with pepper.

Pie with cabbage and fish

Roll out the lean dough in the shape of the future pie.
Lay a layer of cabbage evenly, on top of 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 pancake-like dough.
Spoon the finished dough into a hot frying pan greased with vegetable oil and fry on both sides.

Beans in a pot
(ancient Byzantine recipe)

This very tasty dish has come down to us from the Orthodox cuisine of Byzantium. Here's how to prepare it in today's environment.
Soak the beans overnight, boil the next day and drain the liquid into a separate bowl.
Cut the onion into rings and lightly fry in vegetable oil, then salt and pepper well with black and red pepper.
In a fireproof dish, alternately place a layer of beans and a layer of fried onions (the top layer should be beans), pour over everything with the remaining vegetable oil and pour in the water in which the beans were cooked.
Bake in the oven at medium heat for 40 minutes. Serve in the same dish in which the beans were baked.
300 g of ripe beans, 12 large onions, half a glass of vegetable oil, a liter of water, 1 teaspoonful of salt, a teaspoon of pepper, an incomplete tablespoon of ground red pepper.

Fish cutlets

1 kg of hake, cod or pollock back, 2 onions, 150 g of bread, flour, 100 g of vegetable oil, black pepper, salt, 1 teaspoon of sugar.
Peel the fish, wash, separate the fillet from the bones and scroll through a meat grinder along with fried onions and squeezed loaf, season with sugar, pepper, add flour, stir to form a thick minced meat. Form cutlets, roll in breadcrumbs, fry in vegetable oil, so that a golden crust appears. Put the cutlets in a saucepan, pour over the fish broth, put in the oven for 20 minutes. Serve with potatoes.

Fish casserole

400 g of fish fillets, 150 g of vegetable oil, 500 g of potatoes, 100 g of onions, 60 g of tomato paste, 2 tablespoons of chopped parsley, salt, black and red ground pepper, bread crumbs, sugar.
Peel the potatoes and cut into slices. Fry the fillet in well-heated vegetable oil. Cut the onion into rings and fry. Grease a baking dish with oil, put half of the potatoes on the bottom, pour over the sauce, put the fish and onions, cover with the rest of the potatoes, pour over the sauce again, sprinkle with breadcrumbs. Bake in a well-heated oven. Sprinkle the cooked casserole with parsley, dill or green onions.

Fish baked in foil

500 g of fish fillet, 1 tablespoon of dill or caraway seeds, salt, black pepper, vegetable oil.
Grease the foil, put thawed fish fillets, salt, sprinkle with herbs, seasonings. Sprinkle each piece generously with vegetable oil. Wrap thoroughly, place on a baking sheet and place in a well-heated oven. Bake for about 1 hour, serve with boiled potatoes.

Fish baked in cabbage

400 g of fish, 400 g of cabbage, 100 g of onions, 20 g of tomato paste, 30 g of vegetable oil, salt, black pepper.
Peel the fish, wash, divide into portions and salt. Chop the cabbage (you can use sauerkraut). Put finely chopped onion in a saucepan, simmer in vegetable oil, add cabbage and simmer until tender. Then add tomato paste (do not add tomato paste to sauerkraut), mix, grease a baking dish, put some of the cabbage in a mold, fish on the cabbage, cover with the rest of the cabbage and bake in a well-heated oven.

Rybnik

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

With caraway seeds and horseradish root

In wine vinegar, diluted to taste with cold boiled water, add 1 tbsp. a spoonful of caraway seeds scalded with boiling water, 1-5 tbsp. tablespoons of grated horseradish. Add the juice of 1 lemon. Mix everything thoroughly and use for colored beans with boiled vegetables (beets, carrots and others to taste).

Garlic salad dressing

Well crush 3 - 4 cloves of garlic with a garlic, grind it with salt and add 3 tbsp. tablespoons of cold boiled water and 2 tbsp. tablespoons of hot vegetable oil. Mix the whole mixture thoroughly and use for simple salads or boiled bean snacks.
This dressing can be prepared spicy. To do this, crush the peeled garlic with a garlic or crush thoroughly. Pour into preheated heavily heated and then slightly cooled vegetable oil and simmer slightly over very low heat so that the garlic adds all the juice to the oil, but does not burn. Add ground red hot pepper, mix well, pour everything into a glass jar and use to add to soups or salad dressings to taste.

Salad dressing

Mix together 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of table or better wine vinegar, add salt, ground black pepper and chopped dill and parsley or cilantro to taste. Mix well, let it brew a little, season salads and appetizers from green peas or lentils.

Tomato dressing with onions

In the fried finely chopped onion, sprinkled with red ground pepper, pour hot salted water and boil lightly. Then add tomato slices (fresh or canned), simmer everything together for another 15-20 minutes.
Use a dressing of colored beans or yellow peas.

Spicy oil filling

Mix olive oil, wine vinegar, salt, ground black pepper and chopped dill to taste, place in a bottle, shake well, cool. This dressing can be used for a boiled or stewed bean snack.

Sauces

Products for the main sauce: half a glass of vegetable oil, 2 tbsp. tablespoons of vinegar or lemon juice, 0.5 tsp each of sugar and salt, ground black pepper to taste. Mix all components thoroughly in a glass container and beat. The sauce can be prepared with a margin, be sure to shake it before each use. To this basic sauce you can add:
for onion sauce - 1 teaspoon of grated onion or chopped leeks thoroughly pounded with salt; for mustard sauce - 0.5-1 tsp of ready-made mustard and another 0.5 tsp of sugar; for tomato sauce - 1 teaspoon of tomato paste or 2 tbsp. tablespoons of tomato juice and 0.5 tsp of grated onions;
for green sauce - 1.5 teaspoons of finely chopped parsley, 1 teaspoon of chopped dill and 0.5 teaspoons of chopped green onions.

Red tomato sauce

Saute 3 tbsp in oil. tablespoons of flour, dilute with 1 glass of mushroom, vegetable broth or boiling water, stirring so that the mass is free of lumps, and boil over low heat for 10-15 minutes. Separately fry finely chopped roots (carrots, parsnips, parsley) and onions, taking them to taste, 2-3 tbsp. tablespoons of tomato paste, pepper, bay leaf and add everything to the sauce.
Cook the sauce for another 5-10 minutes, strain, rub the mass through a sieve, add 2-3 tbsp. tablespoons of vegetable oil, bring to a boil. Use hot or cold sauce.

Garlic Sause

Separately, in a frying pan, prepare a thick white sauce from flour and boiling water sautéed in butter, lightly salt and pepper. When ready, add 1-2 tbsp. tablespoons of flour. Can be diluted with cucumber pickle. Add garlic, crushed with salt, into the prepared hot sauce and, covering the pan with a lid, let stand for 3-5 minutes.

Peanut sauce

1.5 cups of shelled walnut kernels, 0.5 cups of pomegranate juice, or 1 tbsp. a spoonful of wine vinegar, 3/4 cup water, 3 cloves of garlic, 2 tbsp. tablespoons of cilantro greens, 1 teaspoon of ground spicy herbs and ground red pepper, 0.5 teaspoons of saffron and coriander each, salt to taste.
Grind in a meat grinder and grind the peeled kernels of nuts, pepper, garlic and salt until a thick uniform mass. Add all the other spices and grind the mixture again.
Mix pomegranate juice with boiled water and dilute the resulting spicy mass with the mixture, without stopping stirring. Use the sauce cold.

Mustard sauce

Fry 1 tbsp. a spoonful of flour with 1 tbsp. spoon of butter or vegetable oil, dilute with 2 cups of water, boil, strain.
Add 1 teaspoon of prepared mustard, pour in a little vinegar, season to taste with salt, sugar and boil again.

Nut seasoning

Thoroughly chop and grind the kernels of 20 walnuts, add the chopped cloves of garlic (half a medium head) and grind well again. Add 100 g of bread without crusts, soaked in water and well pressed, and grind the whole mass in an enamel bowl, adding a little 1/2 cup of vegetable oil. When the mass thickens, pour 1 teaspoon of vinegar or 1/2 lemon juice into it and mix well.

Béchamel sauce

A glass of vegetable broth, 2 tablespoons of wheat flour, spices, a teaspoon of vegetable oil.
In a frying pan, boil a glass of rich vegetable broth, dilute the flour in a cup with warm water and pour in a thin stream into the broth boiling over low heat. With constant stirring, cook the sauce until it thickens and separate bubbles appear - a boil will begin. Cool the sauce, season with spices to taste.

Bean sauce

2 cups soybeans, 1 liter of water, 3 onions, 2 tablespoons of vegetable oil, red pepper, ginger, bay leaf.
Soak the soybeans for two days, changing the water from time to time. On the third day, drain the water, pour in fresh water and put the beans on fire. Cook the beans over low heat, adding water if necessary. After 1.5 hours, pour out the water and fill in a new one. Boil for another 1-1.5 hours, then discard the beans in a colander, and prepare the sauce in the broth in which they were cooked. This will require a glass of broth, but do not pour out the rest of the broth - it will come in handy for the soup.
In a glass of broth, add beans with finely chopped onions, bay leaves and herbs. In the sauce with beans, add 2 tablespoons of tomato paste and a tablespoon of dried spicy herbs. Remove from heat, mash some of the beans with vegetable oil and add to the sauce.

What is the characteristic of the time allotted by the Orthodox Church for fasting? This is the time of abstinence and restraint, the time when a person torments his body so that the soul can be “nourished”.

The main rule (without going into subtleties) is - the absence of animal products in food. Which refers to this:

1. meat,
2. bird,
3. butter,
4. milk and fermented milk products (kefir, fermented baked milk, sour cream ...),
5. eggs,
6. fish (allowed on some days).

If you limit your diet like this, you will be fasting. A true pastor of souls will tell you that even without delving into the subtleties and daily prohibitions and permissions - you are walking the path of abstinence and humility of your flesh.

Practically, if we analyze the “lean” cuisine, then it is 99% the same as the vegetarian one.

In this collection, we have collected for you recipes for lean (or otherwise vegetarian) dishes that you can cook during the fast. And believe me - it's delicious!

At the beginning of each recipe, there is an exact list of the ingredients from which this dish is prepared. And here is a detailed cooking process with step-by-step instructions and nuances, you can find at the link by clicking on the word "HERE". All recipes are tried and tested. The final photo of the actually cooked dish, then what will happen with you.

Lenten menu delicious recipes while fasting

Lean recipes (main course)

Saute of vegetables

Would need:

1. 4-5 pcs. small eggplants;
2. 4-5 pcs. small tomatoes;
3. 5-6 pcs. bell pepper;
4. 2 pcs. large carrots;
5. ½ teaspoon of ground black pepper;
6. ½ teaspoon allspice ground pepper;
7. 1 teaspoon dried basil, crushed
8. 100 ml of vegetable oil;
9. salt to taste.

In this cooking option, eggplants are the main ingredients. Vegetable sauté is easy to cook in a short time, but the end result is a rich, aromatic and, most importantly, delicious dish. It will be both a good side dish and an excellent independent dish. For details on the process of making sautéed vegetables and photo instructions, see.

Escalivada

Would need:

1. 2 eggplants;
2. spinach (can be substituted with arugula);
3. 4 red bell peppers;
4. 1 clove of garlic;
5. 2-3 tablespoons of olive oil;
6. parsley;
7. ground black pepper;
8. salt.

This dish is originally from Catalonia (Spain). The Escalivada is not difficult to prepare, but the dish turns out to be wonderful! It is preferable for him to cook vegetables on a wire rack - then they will acquire an irreplaceable aroma, and not just baked, and your Escalivada will turn out to be really wonderful! For details on the cooking process of this dish with photo instructions, see.

Buckwheat porridge with mushrooms

Would need:

1. 1 tbsp. buckwheat;
2. 300 grams of mushrooms;
3. vegetable oil;
4. salt.

Simple and tasty - this is the motto of this dish! Many people have already liked the combination of these products, and how could it be otherwise? It takes a little time to prepare, but the result is a delicious and aromatic meal. In addition, it is very nutritious, because there are many useful substances in buckwheat. You can find out in detail how to cook buckwheat porridge with mushrooms.

Vegetable stew with zucchini

Would need:

1. 300 g cabbage;
2. 1 PC. medium-sized zucchini;
3. 1 PC. medium-sized carrots;
4. 2 onion heads;
5. 500 g potatoes;
6. 1 PC. bell pepper;
7. vegetable oil;
8. salt.

Usually stews are cooked with meat and all the ingredients are stewed in a rich sauce or fried. This version of the stew is exactly vegetable, without meat, and all vegetables will be stewed in their own juice, so it is suitable for people who observe fasting and vegetarians. You will find a detailed recipe with a photo step by step

Pearl barley porridge with vegetables

For cooking you will need:

1. 1 tbsp. pearl barley;
2. 1 PC. carrots;
3. 1 onion head;
4. 300 grams of cabbage;
5. 150 grams of mushrooms;
6. 2 tablespoons of Krasnodar sauce;
7. 100 grams of refined oil.

Barley porridge, like buckwheat, is a Russian national food. Together with vegetables, this porridge acquires a pleasant taste, moreover, it is good for the body to assimilate and, in general, is very beneficial for it. And the carrots and sauce give the dish a beautiful color. For a step-by-step recipe for barley porridge with vegetables, click.

Lenten rice dishes

Rice with frozen vegetables

Would need:

1. 1 tbsp. rice;
2. 100 g of corn;
3. 100 g asparagus;
4. 100 g sweet pepper (better than red);
5. garlic;
6. vegetable oil;
7. spices to taste.

Because of the frozen food, it is good to cook this dish in the winter, when the choice of fresh vegetables is rather scarce. But our body needs vitamins even more in winter, so lunch will turn out to be healthy. This rice will win you over with its fragrant aroma and excellent taste! Click to learn the recipe step by step.

Vegetarian pilaf (with mushrooms)

You will need:

1. 600 g long grain rice;
2. 400 g of mushrooms;
3. 1 piece of large carrots;
4. 200 g raisins;
5. 2 tablespoons tomato sauce
6. 2 onion heads;
7. lean oil (that is, vegetable).

This recipe is just for those other than the mainstream who are fasting and for vegetarians. Pilaf turns out to be crumbly and with a pleasant aroma. Raisins add an unusual but pleasant sweetness, and they are also rich in nutrients. This dish will not leave anyone indifferent. For details on the process of preparing this dish with photo instructions, see.

Sweet pilaf

You will need:

1. 1 tbsp. long grain rice;
2. 70 g dried apricots;
3. 70 g raisins;
4. 70 g prunes;
5. ½ tbsp. refined oil.

Most often, pilaf is cooked salty, and sweet pilaf is not typical on our tables. Children will love this recipe and will not need to be persuaded to eat their lunch. In addition to this, it is healthy and nutritious. See how to cook sweet pilaf step by step.

Fasting salads every day

Salad - vegetable noodles

You will need:

1. daikon;
2. cucumber;
3. carrot;
4. Bell pepper;
5. lemon;
6. parsley;
7. sesame;
8. olive oil.

This salad looks bright and sophisticated, so there is also a place for it on the festive table. This dish is suitable for raw foodists because all salad products are used raw. How to cook this wonderful salad step by step with a photo, you will learn by clicking.

salads in post recipes with photos

Classic vinaigrette

Would need:

1. 200 grams of salad beets;
2. ½ cup beans
3. 100 grams of sauerkraut;
4. 2 pieces of medium-sized carrots;
5. 2 pieces of small potatoes;
6. 1 piece of pickled cucumber;
7. 3 tablespoons of vegetable oil;
8. salt;
9. greens.

Ordinary products, which are always in the house, are wonderfully combined in a salad, which can be prepared both for a celebration and for an ordinary family dinner. A classic vinaigrette is not difficult to prepare, but you get a beautiful and satisfying salad. You will learn the step-by-step preparation of this salad.

Salted cabbage in Petrovsky style

Would need:

1. 2 kg of cabbage;
2. 2 pieces of large onion heads;
3. 2 cloves of garlic;
4. 2 pieces of large carrots;
5. 1 glass of vegetable oil;
6. 100 grams of vinegar;
7. sugar;
8. salt.

The cabbage for this recipe comes out appetizing and crispy. Although the shelf life of Petrovsky salted cabbage is somewhat shorter than ordinary sauerkraut, as a rule, it is eaten very quickly - it is very tasty. For details on the cooking process of this dish with photo instructions, see.

Korean carrots

What products will you need:

1. 1 kg of carrots;
2. 6-7 large cloves of garlic;
3. 2 teaspoons off the top of ground coriander;
4. ½ cup vegetable oil;
5. 3-4 tablespoons of vinegar (9%);
6. salt, sugar, pepper - 1 teaspoon each.

This is a recipe for delicious-tasting Korean carrots! Bright carrots will decorate your table, and your family will be delighted, and guests will ask for a recipe! The dish turns out to be not very spicy and aromatic. You will learn how to prepare this salad step by step.

Korean beetroot

What is needed with a prescription:

1. 1 kg of dark burgundy beets (table);
2. take 6 cloves of garlic;
3. 1 piece of white onion (average);
4. ½ teaspoon of ground black pepper;
5. ¾ a teaspoon of ground red pepper;
6. ½ teaspoon cinnamon
7. 1/3 teaspoon coriander
8. 5 pieces of cloves;
9. 2 tablespoons of vinegar;
10. salt;
11. vegetable oil.

A bright, spicy and aromatic salad that many people love. It can often be seen on our tables, although it was brought from distant Korea. Beetroot according to this recipe goes well with any side dish, having a spicy and special taste. This vegetable is rich in iron, which is another reason to make this salad. For details on the cooking process of this dish with photo instructions, see.

Vitamin Bomb Raw Salad

You will need:

1. 400 g Jerusalem artichoke;
2. 400 g carrots;
3. 400 g turnips;
4. 200 g of beets;
5. greens;
6. olive oil for salad dressing.

In this salad, products perfectly complement each other in taste and color. The dish turns out to be beautiful, in addition to this, all the ingredients have a beneficial effect on the body. The salad acquired this name due to its richness of vitamins - their quantity in one serving completely replenishes the required volume for the day. You will learn step by step how to cook Vitamin Bomb salad by clicking.

Lean recipes for a snack or snack

Fried pies with cabbage (very thin crust)

For a lean pie dough, we take:

1. 4 tbsp. flour (with a slide);
2. 2 standard glasses of water;
3. 1 tablespoon sugar
4. 50 grams of fresh yeast;
5. 3 tablespoons of vegetable oil;
6. 1 teaspoon salt
7. vegetable oil for frying.

The filling is prepared from the following products:

1. 500 grams of fresh or sauerkraut (your choice);
2. 1 onion head (larger);
3. 1 carrot (medium size);
4. vegetable oil for frying;
5. allspice.

Well, a very good recipe! The pies are delicate and very tasty because the dough is thin and tender. Cooking does not take much time and the process is absolutely simple. And, of course, this dish is suitable for those who are fasting, as there are no animal products in the recipe. You will learn how to cook these wonderful pies step by step by clicking.

Eastern appetizer - hummus

You will need:

1. 200 g chickpeas;
2. 5 tablespoons of sesame seeds;
3. 1 teaspoon coriander, ground
4. 1 teaspoon of cumin seeds
5. 2 cloves of garlic;
6. 2 tablespoons sesame oil
7. 5 tablespoons of olive oil.

This appetizer was invented in the East. Peas are taken as the base product of hummus, so the dish turns out to be quite satisfying. One sandwich with this appetizer will keep you feeling full for a long time. For details on the preparation process of this oriental snack with photo instructions, see.

Stewed cabbage with turmeric

Would need:

1. 500 grams of cabbage;
2. 200 grams of carrots;
3. 3-4 onions (use medium ones);
4. 1/3 teaspoon turmeric
5. Mediterranean seasoning;
6. vegetable oil.

Such a common and uncomplicated, in fact, recipe loved by many. Only in traditional cooking methods, due to the long stewing, does the cabbage become extremely soft and loses all vitamins. According to the recipe we offer, the cabbage comes out juicy, fragrant, with a beautiful golden color, and the preparation itself will take about 30-40 minutes. Serve this dish with potatoes for a good combination. In addition, this cabbage is well suited as a filling for dumplings. For details on the cooking process of this dish with photo instructions, see.

Stewed cabbage with oyster mushrooms

You will need:

1. 200 grams of oyster mushrooms;
2. ¼ heads of cabbage;
3. 1 piece of small carrots;
4. 3-4 medium sized onions;
5. ground pepper;
6. Bay leaf;
7. 50 grams of tomato paste;
8. vegetable oil for frying;
9. salt.

It will take a little time to cook, and besides, it will not be difficult to cook. Stewed cabbage with oyster mushrooms is quite satisfying and tasty, and the unique aroma will not leave anyone indifferent. For details on the cooking process of this dish with photo instructions, see.

Sweets and desserts during fasting

Banana ice cream (raw food)

Would need:

1. 2 bananas.

Yes, that's all - 2 bananas. Despite the small list of ingredients, ice cream can really be made even at home. And it turns out very tasty! Once you've tasted it, you'll want to cook it over and over again. You will learn how to make banana ice cream step by step by clicking.

Dried Fruit Energy Bar

You will need:

1. 1 cup nuts
2. 1 glass of dates;
3. 1 glass of cherries.

Such dried fruit bars energize, tone up the body and saturate well. These delicious bars also have a positive effect on the body, because these dried fruits contain a large amount of vitamins. For details on the cooking process of this dish with photo instructions, see.

Oven baked apples with cinnamon and lemon

What we cook from:

1. 6 apples of the optimal size for baking;
2. 1 lemon;
3. honey 2-3 tablespoons;
4. cinnamon to your taste.

Apples according to this recipe are very juicy and tasty. The union of these products is incomparably beneficial for the body. And the fragrance that spreads leaves an indelible impression. For details on the cooking process of this dish with photo instructions, see.

Oatmeal with dried fruits

To prepare 100 grams of oatmeal, you need to take:

1. 100 g of prunes;
2. 100 g dried apricots;
3. 100 g raisins;
4. sugar;
5. salt.

One of the healthiest breakfasts is oatmeal combined with dried fruit. And, of course, in winter, when our body needs more nutrients than usual, such a meal will be very useful. It turns out to cook such porridge without wasting time and effort. Porridge turns out to be softer from oatmeal, and it cooks faster, so it is preferable to take them for cooking. How to cook oatmeal with dried fruits, see step by step

Caramel lean charlotte with apples

1. flour (1.5 cups);
2. sugar (4 tablespoons for caramel and 0.5 cups for dough);
3. butter (0.5 cups);
4. large apples (2 pcs.);
5. baking powder (1 teaspoon);
6. chopped cinnamon (0.5 teaspoon);
7. water (1 tablespoon).

Believe it or not, you can even bake an apple pie with lean foods. This is delicious. Detailed recipe and photos of the stages. And here is the miracle lean pie in the photo.

Lean apple pancakes on the water

This recipe is very, very suitable for fasting, there is no milk in it, but softness due to a small amount of applesauce.

Ingredients:

1. wheat and whole grain flour - 3 tablespoons + 3 tablespoons;
2. medium-sized apple;
3. ordinary water - 1 glass;
4. vegetable oil - 1 tablespoon;
5. refined sugar - 2 tablespoons;
6. a little soda.

The recipe is incredibly simple. You probably already understood everything from the list of products, but it's still worth looking at the detailed instructions. Here is a link to step by step photos and descriptions.

Lent is coming soon, and for many people this is one of the opportunities to test themselves. After all, he is considered the strictest and most important of all the others. Lean food at this time should not include fish, meat, milk, or eggs.

Strict character

Also excluded, for example, are sweets and mayonnaise. The recipes contain only plant-based ingredients: vegetables and fruits, cereals, mushrooms, nuts, pickles. Sometimes on holidays (Annunciation and Palm Sunday), as an exception, lean dishes containing fish are allowed. Dry eating is practiced on many days: bread, vegetables, fruits and water. Tuesday and Thursday - oil-free meals. On other days, vegetable oil is recommended for cooking. You can easily find a detailed fasting schedule (what and when you can eat) in various Orthodox calendars - this is not classified information!

Vegetarianism and fasting

Lenten food and vegetarian meals are very different, so do not confuse them. The second does not exclude butter, cheese, eggs, but prohibits fish products. While lean food does not contain "milk", eggs of any bird, fish, caviar and all kinds of seafood are allowed on certain days.

Make it delicious!

Many people tend to consider this kind of food as something tasteless and even joyless (as much as the cooking process itself can bring joy and pleasure). However, if you look closely, excluding many animal proteins from the list, we leave in it a lot of necessary and healthy products, from which, for sure, if properly prepared, should turn out to be delicious lean food. And sometimes these dishes can be tastier than ordinary ones, meat or dairy ones. We must not forget about the need for proper registration. After all, skillfully decorated food is more pleasant to eat. You can use a variety of greens - they are usually consumed in unlimited quantities during the fast! And now let's move on directly to cooking.

Lean food: recipes

Like a regular table, the lean one is divided into first and second courses, various snacks and salads, and drinks. Only ingredients permitted at this time are used everywhere. As already mentioned, we exclude meat, dairy products, animal fats, eggs from the menu. Everything else can be cooked. So, let's start with the first courses.

Rassolnik

Ingredients: three medium-sized potatoes, one pickled cucumber, one carrot, an onion, half a glass of pearl barley, a handful of chopped cabbage, seasonings (who likes what).

Boil pearl barley in a small saucepan. When the cereal has not been cooked yet, add the diced potatoes. Meanwhile, grate the carrots and cucumber. Finely chop the onion. In vegetable oil, prepare a fry of onions and carrots. Add it to the pan, then throw in the cucumber and cabbage, prepared in advance. Stir and cook for about ten minutes over low heat. Toss in seasonings and salt to taste before being ready. An excellent alternative to pickle in meat broth is ready! Some may not even notice (judging from their own experience) that there is no meat in the soup, this is a delicious lean food. Pickle recipes can vary. For example, you can chop a lot of greens - onions, parsley and dill - and put them in the soup before serving. You can use sour cabbage instead of fresh cabbage. In our opinion, it turns out even tastier this way.

Lean soup with vegetables

Ingredients: cauliflower - 300 grams, a couple of potatoes, carrots, onions, green peas (fresh or canned) - 100 grams, olive oil, seasonings.

We disassemble the cauliflower into inflorescences. Throw cabbage and potatoes into boiling water (cut everything except cabbage into cubes). Saute the onions in olive oil with carrots. Then add to the vegetable broth. Cook all together for another fifteen minutes. Before serving, sprinkle the soup with chopped herbs and seasonings to taste.

Rice with vegetables

A good tasty lean meal for every day is rice cooked with vegetables.

Ingredients: half a kilo of rice, soy sauce, one eggplant, one zucchini, two carrots, one pepper, one onion.

Preparing the dish is very simple. Boil rice until crumbly. Eggplant should be baked in the oven (by the way, the rest of the vegetables can be tastier), cut into cubes. All other vegetables are finely chopped. Stir in the rice, season with soy sauce to taste and simmer a little in a large skillet with a tight-fitting lid (10 minutes is enough). Serve with sesame seeds and finely chopped green onions.

Sweet pilaf

Alternatively, a lean meal for every day is sweet pilaf with dried fruits.

Ingredients: rice - 300 grams, pitted raisins - 100 grams, dried apricots - 100 grams, pitted prunes - 100 grams, a little sugar and vegetable oil.

Boil rice without salt. We wash all dried fruits and fry over low heat in vegetable oil, stirring constantly, otherwise it will burn immediately. Add cooked rice to a dish and simmer slightly, stirring (about five minutes). Such a dish is a worthy replacement for the traditional meat-based pilaf. You can add browned onions and a head of garlic, as an option for seasoning for pilaf, barberry and curry are suitable. This is how we got lean delicious food: you just lick your fingers!

Beans with vegetables in the oven

You need to take: a pound of large beans, a couple of sweet bell peppers, three cloves of garlic, three tomatoes, a little vegetable oil, seasonings to taste and salt.

Soak the beans in water overnight. Cook in the morning until it softens. All other ingredients are finely chopped and lightly simmered in a frying pan in vegetable oil. Put the beans in a baking dish and pour the stewed vegetables on top (they have already turned into gruel, having let the juices flow). We put in a well-preheated oven for half an hour. When serving, garnish with fresh herbs and chopped green onions.

Lenten delicious food. Fish recipes

On certain days, fish dishes are allowed. There are a lot of recipes - simple and complex - involving fish or seafood. Here are just a few of them, the most popular.

Fish lean vinaigrette

Ingredients: fish fillet - 300 grams, three potatoes, one beet, one carrot, two pickles, onion, vegetable oil, seasonings to taste.

Boil the fillet and cool. Cut into rather small pieces. Cook vegetables separately, peel, cut into small cubes. Cut the cucumbers into cubes. Chop the onion. Mix everything together thoroughly and carefully. Season with olive oil. Decorate with fresh herbs before serving.

Fish soup (ukha)

Ingredients: a pound of white fish, one carrot, one onion, two potatoes, vegetable oil, flour, herbs, seasonings. Some add cereals: pearl barley or millet.

We clean the fish from skin and bones (or you can immediately take a ready-made fillet). Cook the fish for thirty minutes over low heat. At the end of cooking, add seasoning to fight off the smell. Coarsely grate the carrots. Pass the onion, then add the carrots and fry with a little flour. Cut the potatoes into cubes. We catch the fish from the broth, and filter it. We cut the fish into small pieces and send back to the broth. We put all the other ingredients there. Cook for another fifteen minutes. If you decide to use cereal, add it in the middle of the soup stage, along with the potatoes. The soup is served, garnished with herbs.

Outcomes

In general, as you can see, there are a lot of recipes for lean dishes, and many of them are really tasty. So you can use these dishes not only in fasting. And for those who do not want or know how to cook, but who like lean food, food delivery is carried out by catering establishments directly to the client's house!

Bon appetite to all fasting people!

The main point of fasting is not restriction in food, but the purification of the soul. However, mental health and bodily health are closely related.

Therefore, you should not go to extremes and compose your lean menu for every day from water and bread.

We offer a menu that excludes foods prohibited in fasting. Ingredients in recipes does not include meat and meat products, milk and dairy products, fish, eggs.

At the same time, food remains varied and healthy: it contains a lot of vegetables, fruits, legumes, cereals. The menu even includes lean pastries, but if you decide to do without sweets during the fast, then you can exclude them. All links are clickable and lead to pages with lean recipes. At the very end there is also a list of à la carte products for every day.

Monday

Breakfast.
Dinner.
Afternoon snack.
Dinner.

Tuesday

Breakfast.
Dinner.
Afternoon snack. Fruit of your choice
Dinner.(without butter and eggs) +

Wednesday

Breakfast.
Dinner.
Afternoon snack.Fruit of your choice
Dinner.

Thursday

Breakfast.
Dinner.
Afternoon snack.
Dinner.

Friday

Breakfast.
Dinner.
Afternoon snack.
Dinner. +

Saturday

Breakfast.
Dinner.
Afternoon snack.
Dinner.

Sunday

Breakfast.
Dinner.
Afternoon snack.
Dinner. +

The proposed menu must be supplemented with sufficient fresh vegetables and fruits.

List of essential foods for a lean menu

Vegetables, fruits, mushrooms, herbs

Zucchini - 3 pcs.
Zucchini - 1 pc.
Onions - 1 kg
Tomato - 2 kg
Garlic - 3 heads
Chili pepper - 1/2 pod
White cabbage - 1 kg
Sauerkraut - 200 g
Potatoes - 2 kg
Carrots - 500 g
Sun-dried tomatoes - 15-20 pieces
Cucumber - 3 pcs.
Eggplant - 1 pc.
Sweet pepper - 4 pcs.
Banana - 1 piece
Apple - 3 pcs.
Orange - 3 pcs.
Lemon - 3 pcs.
Pomegranate - 1/2 pc.
Pear - 3 pieces
Strawberry - 100 g
Raspberries - 100 g
Blueberries - 100 g
Fruit - to taste and availability for baskets
Parsley - 4 bunches + to taste
Mint - 1 bunch
Cilantro - 1 bunch
Dill - 2 tbsp. l. + to taste
Basil - 1 bunch
Forest mushrooms - 550 g
Champignons - 12 pcs. (large)
Dry mushrooms - 30 g
Any fruit - as much as you want for a snack

Cereals, pasta, legumes

Wheat - 350 g (coarsely ground, medium-ground wheat, bulgur is also suitable)
Peas - 1 tbsp.
Oatmeal flakes - 160 g
Rice - 0.5 tbsp.
Bulgur - 0.5 tbsp.
Pearl barley - 200 g
Noodles - 40 g (or noodles, or other small pasta)
Chickpeas - 200 g
Pasta - 300 g
Buckwheat - 1 tbsp.

Nuts, dried fruits, seeds

Dried apricots - 6-8 pcs.
Almonds - 70 g
Pine nuts - 30 g
Walnuts - 50 g
Cashew nuts - 190 g
Pumpkin seeds - 3 tbsp. l.

Groceries and other products

Tomato paste - 300 g
Tomatoes in their own juice - 150 g
Brown sugar - 200 g
Sugar - 250 g
Powdered sugar - for dusting
Vegetable oil - 600 g
Olive oil - 500 g
Grape seed oil - 150 g
Honey - 125 g
Wheat flour - 1 kg 750 g
Whole grain flour - 140 g (wheat)
Flaxseed flour - 1 tablespoon (ground flaxseed)
Baking dough - 1.5 tsp.
Dry yeast - 10 g
Live yeast - 20 g
Vinegar - 1 tsp
Apple cider vinegar - 1 tsp
Wine red vinegar - 1 tbsp. l.
Balsamic vinegar - 1.5 tbsp. l.
Canned beans - 650 g
Soda - 0.5 tsp.
Coconut flakes - 40 g
Black tea - 1 tablespoon
Capers - 1 tbsp l.
Rye bread for croutons and sandwiches
Coconut milk - 1 dessert spoon
Vegetable broth - 2.5 l
Dry white wine - 70 g
Apple juice - 420 ml
Soy milk - 255 ml

Condiments, spices

Salt - 15 g + to taste
Cinnamon - 2 tsp ground + 2 sticks
Cumin - 1 tsp (seeds)
Bay leaf - 3 leaves
Black pepper - to taste
Badian - 1 star
Ground nutmeg - 1 tsp
Sweet paprika - 1 pinch
Hops-suneli - 1/2 tsp
Sesame paste - 1 tbsp l. (Tkhina)
Zira - to taste
Thyme - 0.5 tsp dried
Oregano - 0.5 tsp dried
Rosemary - 2-3 sprigs
Grain mustard - 1 tsp
Soy sauce - 2 tbsp l.
A set of spices - to taste

Be healthy in body and soul!

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