Monastic cuisine recipes. Mushroom broth with pies

10.04.2019 Lenten dishes

“It is very important to learn Christian austerity.
Asceticism is not life in a cave and constant fasting,
asceticism is the ability to regulate one's consumption of ideas and the state of one's heart.
Asceticism is a person's victory over lust, over passions, over instinct. "
© Patriarch Kirill
From the speech of His Holiness Patriarch Kirill of Moscow and All Russia on the air of the Ukrainian TV channel "Inter"

Nowadays, the Russian holy fathers of the ROC, who reside in monasticism (black clergy), are the main determining and guiding force for the modernization of the entire great democratic Russia and the pious transformation of the spirituality of the wise and heroic Russian people.

A group photo of the faithful Supreme Teachers and Russian Reformers before the banquet in the Grand Kremlin Palace:

The monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this "once" could be very long); for various reasons, it occasionally happened that trapeze was completely excluded. The main thing was not the quantity of food, but the quality of the dishes: lean or modest, the role of the dish in rituals, the time of eating.

Baked cold lean fish with decoration lean mayonnaise and chopped vegetables.

Whole baked sturgeon without skin
(Before baking, carefully remove the skin from the base of the head to the tail from the fish).

Pike perch stuffed with mushrooms, avocado, potatoes (avocado and potatoes 1: 1) and herbs and baked in the oven. Monks believe the pike perch itself lean fishsince it contains only 1.5% fat.
Adding fat-rich avocados, olives and nuts to the monastic diet can help fill the fast days, in which, according to the monastery charter, it is supposed to eat dishes without butter.

The idea of \u200b\u200ba ceremonial monastery dinner in the middle of the 19th century. allows you to compile a list of dishes that were served on November 27, 1850, on the day of commemoration of the founder of the monastery.

“Register of food on the feast of saint. Jacob 1850 November 27th
For a snack at the top
1.3 kulebyaki with minced meat
2.2 steamed pikes on two dishes
3. Jellied perch with minced meat on two courses
4. Boiled crucian carp on two dishes
5. Fried bream on two courses
Brattskaya's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinha with lightly salted fish
5. Cabbage soup with fried fish
6. Fish soup and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Bread dry with jam
10. Kanpot from apples
For the Belago clergy a snack
1. Caviar and white bread for 17 dishes
2. Cold hollow out with horseradish and cucumbers on 17 dishes "

Serving examples:

Setting the lean monastic table for dinner.
Tomato slices with lean soy cheese, lean fish sausage slices, fish and vegetable snacks, hot lean portioned dishes, various monastery drinks (kvass, fruit drink, freshly squeezed juices, mineral water), fruit plate, savory and sweet monastery pastries.

Monastic culinary recipes
St. Danilov Stavropegic Monastery
What is fundamentally different in the diet of lay people from monks - the former just love to eat deliciously, the latter do the same, but with a deep, godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is hardly accessible to the understanding of ordinary laity.

Blaming the atheistic Russian intelligentsia of his day, priest. Pavel Florensky spoke this way about her attitude to food:
“The intellectual does not know how to eat, let alone taste, does not even know what it means to“ eat ”, what sacred food means: they don’t“ taste ”the gift of God, they don’t even eat food, but“ gulp ” chemical substances».

Probably, many do not clearly understand the importance of food in the life of a Christian.

Modest monastic lunch:

Cold snacks:
- curly vegetable cuts,
- painted stuffed pike perch
- tender salmon of its own special salting
Hot snack:
- julienne from fresh forest mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimps "Sea freshness"
First course:
- fish hodgepodge "in a monastery style"
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
The drinks:
- branded monastery mors
- kvass
And, of course, served for lunch:
- freshly baked bread, honey gingerbread, various savory and sweet pastries to choose from.

Serving examples:

Monastic lenten snacks for the common monastic table.

Salmon of its own special monastery ambassador.
Monastic chefs recommend wrapping a lemon for squeezing juice with gauze to exclude the ingress of lemon seeds.

Lean fish hodgepodge with salmon.

Lean sturgeon fish hodgepodge with pie stuffed with burbot liver.

Steam salmon with lean mayonnaise, tinted with saffron.

Lean saffron-tinted rice pilaf with fish slices and different seafoodwhich God sent the monastic brethren to dinner today.

Fruit bouquet for a common monastic table.

Monastic lean chocolate-nut log.
Chocolate-nut masses of three colors (from dark chocolate, white chocolate and milk chocolate) are prepared as indicated in the previous recipe "Monastic Lenten Truffles". Then they are poured in layers into a mold, carefully covered with plastic wrap.
The widespread use of various nuts and chocolate in the monastic diet allows the monastic food to be tasty and sufficiently complete.

Lenten monastery sweets-truffles.
Ingredients: 100 g of dark bitter chocolate, 1 teaspoon of olive oil (on days when oil is prohibited, olive oil do not add, but the candies will turn out to be slightly harder), 100 g of peeled nuts, 1 tsp good cognac or rum, a little grated nutmeg.
Heat the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring in a water bath to 40 grams. C, add crushed nuts, grated nutmeg and brandy, stir; take a warm mass with a teaspoon and put it on a plate with cocoa powder (to taste, you can add powdered sugar to the cocoa powder) and, rolling in cocoa powder, form balls the size of a walnut.

Let us remind you that meat is not consumed very often in monasteries, in some it is not consumed at all. Therefore, the "spell" "Carp, carp, turn into a pig" does not work.

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

breakfast menu of His Holiness Patriarch Kirill of Moscow and All Russia on one of the days of April 2011.
The patriarchal food menus are carefully designed and balanced by nutritionists to maintain the proper energy in the patriarch, necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all raw materials and ready meals are tested in the same way as in the Kremlin kitchen. All dishes on the patriarchal table are the fruit of long analysis, discussions and endless tastings of top-class chefs, sanitary doctors and nutritionists.
For the belief in God's mercy and protection, indispensable for Patriarch Kirill, is a high spiritual matter, and the work of the patriarchal guard from the FSO and the relevant doctors and laboratories is an everyday earthly matter.

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

Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Pancake cake with blue crabs.

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

Hot fish dishes:
Rainbow trout stewed in champagne.

Hot meat dishes:
Smoked duck strudel.
Roe deer back with lingonberry galantine.
Venison fried on a wire rack.

Sweet food:
White chocolate cake.
Fresh fruits with strawberry galantine.
Baskets with fresh berries in champagne jelly.

The Monastic Chef is happy to share his recipes vegetable salad with shrimps and fish hodgepodge.

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

Serving examples:

Puff lean salad according to the monastery recipe.
Lay the salad in layers, each layer under lean mayonnaise, salt to taste.
1st layer - canned crab meat, finely chopped (or crab sticks),
2nd layer - boiled rice,
3rd layer - boiled or canned squid, finely chopped,
4th layer - chinese cabbage finely chopped
5th layer - steamed steamed sturgeon, finely chopped,
b-th layer - boiled rice.
Decorate with lean mayonnaise, caviar, a leaf of greenery and serve at the nun's table.

Vinaigrette according to the monastery recipe.
The vinaigrette contains: whole baked in the oven, peeled and diced: potatoes, carrots, beets; green pea canned, onion, pickles, olive oil.
Sometimes monastery chefs prepare a vinaigrette with the addition of boiled beans and mushrooms (boiled or salted, or pickled).
To taste, you can add finely chopped salted herring to the vinaigrette.

Lean portion dish of lobster boiled in vegetable kurt broth (dip live lobster upside down in boiling kurt broth made of carrots, onions, herbs, salt and seasonings, boil lobster for 40 minutes, then let it brew for 10 minutes under the lid) with a garnish of boiled rice, tinted with saffron, and vegetables with separately served in a cup a lean flour sauce from sturgeon broth with the addition of onions, mashed through a sieve until transparent (do not brown) and spices; garnish with a slice of lemon.

There is still a lot of interesting things about products, dishes and those who eat these dishes.

Continues and I give you monastery cuisine recipes.Those who are fasting should keep their strength full. There are many recipes for lean dishes. Now they are especially easy to find on the Internet, there are plenty of sites on this topic.

I also want to contribute to this collection of recipes. In a book twenty years ago, I found some monastery cuisine recipes... Honestly, I completely forgot about her. If I had not started this one and there was no need to write content, this little book would have lain for an unknown amount of time in oblivion.

The recipes are taken from the culinary calendar, which was called "Book for the whole year to serve food to the table" and was published in "Domostroy". They collected and kept the sacraments of cooking simple and tasty at the same time, and most importantly, healthy food monks of monasteries.

Monasteries have always been located in favorable, God-given places - in forests, or not far from them, near rivers or flowing lakes, where not only earth and water, but also air, nourished the body and soul.

Brothers and sisters kept their faith and traditions, and the patriarchal order of monasteries, centuries-old experience of strict observance of fasts have preserved these monastery cuisine recipes.

In this regard, it is impossible not to mention prayer as the most important principle of tuning. In the whirlwind of our not just restless, but frantic rhythms of life, which often cause irritation and even evil, one should remember about prayer at least during cooking and eating.

It has long been known that food cooked in a good, joyful mood, and even more so with prayer, will always succeed and will be extremely tasty and healthy. Prayers "for God's help in every good deed", "before eating food", and then thanksgiving for your daily bread, will surely bring you peace of mind and, ultimately, success in life.

Saint Bishop Theophan the Recluse prescribed the following conditions for correct prayer: “You must pray not only with words, but also with your mind. And not only with the mind, but also with the heart, so the mind clearly sees and understands what is pronounced by the word, and the heart feels that the mind is thinking at the same time ... Put a living faith in your heart that God sees and hears you, that he does not turn away from those who pray, but he looks favorably on them and on you at the hour of prayer, and we are inspired with the hope that He is ready to fulfill and will really fulfill your request, if it is good for your soul. "

Cut cabbage (1 kg), onions (2 small onions), parsley (root or 3-4 sprigs), add bay leaves, peppercorns (8-10 black peppercorns) - simmer in a small amount of water. When the cabbage evaporates and becomes soft, but still crunchy, add a little flour pre-fried until pinkish (1 tablespoon).

Boil separately and then lightly fry mushrooms (400-500 gr.), Finely chopped.

Put everything in the broth from the mushrooms and slowly warm up over low heat, without bringing to a boil.

Sprinkle ready-made cabbage soup with a variety of fresh herbs, add sour cream.

Vologda pate... Scald rice (half a glass) with boiling water.

Boil mushrooms in salted water (500 grams fresh or 100-200 dried).

Fry onions until crispy (2 medium heads).

Mix everything by adding salt and black pepper.

Make unleavened dough from flour, eggs and sour cream, roll it thinly. Grease a form with vegetable oil and line the walls of the dishes with dough. Put the filling in a mold and pour over the thick tea leaves (having filtered beforehand).

Put in the oven for half an hour or forty minutes.

Porridge mash... Need to take the mixture different cereals, but not more than two or three. For example, barley and millet, rice, wheat and corn, barley and corn. The main condition is that one of these cereals should be whole, and the rest are crushed.

Rub on coarse grater vegetables of at least two types, as much as possible.

The proportions are one to one. that is, a glass of cereal mixture - a glass of vegetables.

Put the food in the dishes in layers, but so that the vegetables are on top and bottom. Pour the contents with salted water, always hot, closing the top layer by two or three fingers.

Place in the oven for 10 minutes. Can be served with sour cream.

Oatmeal kissel.

Pour oatmeal with warm boiled water for a day.

Strain, squeeze well.

Cook with the addition of salt to taste, until the mass thickens.

Pour into bowls, cool.

Frozen jelly can be poured onion sauce (fried in vegetable oil onions), or add dried fruit. Of your choice.

Enjoy your meal!

DISH RECIPES
RUSSIAN MONASTERIES

BEFORE TASKING

AFTER TASTING

(prayer for weight loss)

"An angel for your meal!"

For a snack at the top
1.3 kulebyaki with minced meat

Brattskaya's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga

5. Cabbage soup with fried fish
6. Fish soup and burbot

8. Fried cabbage

10. Kanpot from apples

1. Payments by state

2. Unreported income

3. Donations.

cellarer

Father Germogen.

Cold snacks:
- curly vegetable cuts,

Hot snack:

Salad:

First course:

Second course:

Dessert:
- ice cream with fruit.
The drinks:

- kvass

- freshly baked bread, honey gingerbread, various savory and sweet pastries to choose from.

Let us remind you that meat is not consumed very often in monasteries, in some it is not consumed at all. Therefore, the "spell" "Carp, carp, turn into a pig" does not work.

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

And here is the breakfast menu of His Holiness Patriarch Kirill of Moscow and All Russia on one of the days of April 2011.
The patriarchal food menus are carefully designed and balanced by nutritionists to maintain the proper energy in the patriarch, necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all raw materials and ready meals are tested in the same way as in the Kremlin kitchen. All dishes on the patriarchal table are the fruit of long analysis, discussions and endless tastings of top-class chefs, sanitary doctors and nutritionists.
For the belief in God's mercy and protection, indispensable for Patriarch Kirill, is a high spiritual matter, and the work of the patriarchal guard from the FSO and the relevant doctors and laboratories is an everyday earthly matter.

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

Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Pancake pie with blue crabs.

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

Hot fish dishes:
Rainbow trout stewed in champagne.

Hot meat dishes:
Smoked duck strudel.
Roe deer back with lingonberry galantine.
Venison fried on a wire rack.

Sweet food:
White chocolate cake.
Fresh fruits with strawberry galantine.
Baskets with fresh berries in champagne jelly.

NOTE TO THE PATRIARCH'S BREAKFAST MENU. This morning meal of His Holiness Cyril was shared with him by the other primates of the Russian Orthodox Church who came to him in the monastic cell in the morning, who are also in monasticism.

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

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

Portion salad "Sea freshness"

Lettuce leaves are torn into pieces by hand - this is essential.
The cucumber and tomato are cut into large pieces.
To them are added a few sprigs of chopped parsley, chopped ring canned pineapple and five pieces of chopped king prawns.
All of this is dressed with Provencal mayonnaise and laid in a beautiful slide on a lettuce leaf.
Sprinkled on top with pine nuts.
For decoration: four shrimps are cut lengthwise and, together with parsley leaves, are placed around the "slide".
NOTE. Such a salad, if seasoned with lean mayonnaise (see the recipe below), can be eaten in fasting.

Lenten fish hodgepodge "Monastic style"

Broth is boiled from peeled heads and ridges of salmon, pike perch and carp.
Separately, until cooked, coarsely chopped fish fillets (stellate sturgeon, sturgeon, beluzhin or other) are cooked.
Blanch the pickled cucumbers with steam.
Saute (stew for a short time) tomatoes and onions.
Put pieces of boiled fish in the finished strained broth, cut into circles olives, cucumber dressings and sautéed tomato.
Let the hodgepodge brew under the lid for 15 minutes.
Serve with parsley, a slice of lemon, previously peeled from the zest, and a spoonful of sour cream.

Rye yeast-free breadhopped

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

Preparation

The dough is laid out in the form, filling it halfway.
It is leveled with a wet hand, and allowed to come up in the oven at a temperature of 37 grams. From about two hours, and then bake at 220 gr. 1-1.5 hours.
Readiness is checked by squeezing the top and bottom crust: if the crumb between them quickly straightens, the bread is baked well.
After baking, the crust is moistened with water.
Hot cut rye bread it is impossible, it must cool down.
“This kind of bread is not only extremely tasty, but also extremely useful,” says Alexander Titov, technologist of the Holy Danilov Monastery. - Lowers blood cholesterol and helps to normalize metabolism. Not only will you not recover from such bread, but on the contrary, you can lose your heels extra pounds... And what is important, it is very well preserved

Monastic pies from lean dough

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

Preparation

- Knead the dough well and let it rise for 15-20 minutes, - says the monastery cook Nadezhda Grasu. - Divide it into 60 gram balls. The secret of our delicious branded pies also lies in flour, which is brought from the mill of the Danilovsky compound in the Ryazan region. And of course, we do everything with prayer, we put a piece of our soul into each pie. After all, the dough, like a child, loves warmth.
The fillings can be very diverse, but in the monastery there are eight types of them: potatoes, cabbage, rice-fish, rice-mushrooms, cottage cheese, jam, cinnamon and poppy seeds. There is another seasonal one - apples. They are also transported from the Ryazan monastery garden.
Each pie has its own shape, with classic cabbage, potatoes - a triangle, cottage cheese - round with a hole in the middle. Rice-fish - a classic with two notches in the center, with mushrooms - the dough is pinched like a dumpling with a "pigtail". Pie with jam is rolled up.
With cinnamon mixed with icing sugar they also roll it up with a roll, make a slot in the center and drag one end into the slot, resulting in a "herringbone" shape. Poppy pastry is folded in the same way as cinnamon, and then folded in half. At the fold, an incision is made to the middle along the folded tube. Then the two parts are parted to the sides, and the dough takes on the shape of a heart. By the way, buns with cinnamon and poppy seeds, before spreading the filling, are greased with vegetable oil so that it lies evenly.
The pies are placed on a greased baking sheet and placed in the oven to rise at a temperature of 46 grams. From for 15 minutes. Then the oven is heated to 180-200 degrees and baked for 12 minutes.
The cakes, which taste wonderful and are easy for a tender monk's stomach, are ready.

FROM THIS GOURMET MONK CAN LEARN THE ART OF MEALING FOR ANY MOST EXPERIENCED GOURMET FROM THE MIRIANS
Father Hermogenes' kitchen,
inhabitant of St. Danilov's stavropegic monastery

"A TABLE BEGINNING AND ENDING WITH PRAYER WILL NEVER BE FALSE"
(Saint John Chrysostom)

To the Glory of the True Orthodox Lord!
Section:
Russian Orthodox cuisine
Traditions, prayers, recipes
Page 20

DISH RECIPES
RUSSIAN MONASTERIES

PRAYERS BEFORE AND AFTER EATING FOOD

BEFORE TASKING
Our Father, Who art in heaven! Hallowed be Thy name, Thy kingdom come, Thy will be done, as in heaven and on earth. Give us this day our daily bread; and forgive us our debts, as we also leave our debtors; and lead us not into temptation, but deliver us from the evil one. The eyes of all trust in You, Lord, and You give them food in good time; You open Your generous hand and fulfilling every animal favor.

AFTER TASTING
We thank Thee, Christ our God, for Thou hast filled us with Thy earthly blessings; Do not deprive us of Thy Heavenly Kingdom, but as among Thy disciples you came, Savior, give them peace, come to us and save us.

SECRET PRAYER BEFORE EATING FOOD FOR THE DISEASED IN DIET
(prayer for weight loss)
I also pray to Thee, Lord, deliver me from satiety, voluptuousness and grant me in the spiritual world with reverence to receive your generous gifts, and by eating them, I will receive the strengthening of my mental and physical strength to serve You, Lord, in the small remainder of my life on Earth.

Traditional Thank You Phrase:
"An angel for your meal!"

Monastic meal in the 16th century

In the Old Russian writing, the degree of reflection of different aspects of life is far from the same, which depended on the social significance of the corresponding phenomena of material culture. So, there is little information about the dinner and the festive feast of a posad man or a peasant, but the royal and patriarchal table is described quite fully.

Let's name the richest in lexical content published monuments:
"Canteen book of Patriarch Filaret 1623-1624." (Old and new. SPb., 1906 1909. Book 11 - 13);
"Table of the Patriarch in 1691" (Zabelin IE Materials for history, archeology and statistics of Moscow. M., 1884);
"The expense book of the patriarchal order for food served to Patriarch Adrian and persons of various ranks from September 1698 to August 1694 .." (St. Petersburg, 1890).

The all-Russian rank of the monastery meal has been fixed. Main source - monastery canteens everyday life. In the library of the Russian Academy of Sciences, the charter of the Kirillov Monastery of the end of the 16th century (fund 247, no. 4), describing the everyday life of the brethren, was discovered, more than 20 pages of the manuscript are devoted to the “everyday life of the brotherhood”.

What is interesting about the everyday dining room? Everyday workers painted daily howls (howl is an old Russian word for meal time; see) and a yearly cycle of meals for ordinary, mainly fasting days: on these days, the order of monastic life was especially strict and uniformly obligatory. But on the holiday, variety and contentment were allowed, meat and intoxicating drinks of their own monastery production (Russian monasteries have always been famous for their alcoholic beverages). The monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this "once" could be very long); for various reasons, it occasionally happened that trapezing was completely excluded. The main thing was not the quantity of food, but the quality of the dishes: lean or modest, the role of the dish in rituals, the time of eating.

The alternation of fasts and meat-eaters was rhythmic: during the week they fasted on Wednesday and Friday, in the year there were four long fasts and three one-day fasts. The table of Cyril's monks differed little from what they ate in the surrounding villages, but the rules for meals were stricter in the monastery: "... fasting happens - they don't eat soon."

Almost daily "cooked" and the main first course is shti (cabbage soup): "In shteh white cabbage or borscht or sour sourdough with garlic or onions and two eggs per brother or korowai beaten or foxed by 4 brother or korowai with fish by two brothers , but if there are eggs, then there are no eggs ”; "Shti borscht from pictures." White cabbage soup was prepared from fresh cabbage, and borscht - from beets (its old name - borsch). They cooked cabbage soup with a mop - with seasoning, which was prepared from flour with water or with vegetable oil.

The list of second courses was rich, moreover, fish clearly reigned on the table. “Fishlessness is worse than breadlessness,” they said in the Russian North. According to the number of dishes served on the table, the average lunch (food) and the smaller lunch (food) differed. If the meal was average, then three types of fish were served, but if "the food was less", then two types of fish were served. In the evening, the same kind of fish was served ":" ... in the evening meal, fresh fried bream fish. " In addition, fish was baked, consumed and salted fish... Let's also call the fish dish tavranchuk. "... in pans tavranchyuk heads of sturgeon or smelt."

The monk's dinner included a pea brew made from tsezheny (shabby) or broken (crushed) peas: "... it happens to put something else to boil with butter tsezhena peas and noodles"; and the other food is erokh bat or porridge. "

Boiled different cereals: milky, cool, sinful. From the donated wax, juice porridge was obtained - melted juice.

Eggs and cucumbers were used. Sluggish cheese is known from dairy products - it is aged cottage cheese. This name is already mentioned in the Life of Theodosius of the Caves of the 12th century.

Of the baked products, the first place belongs to the pie: they were baked on a hearth, spun in oil, flavored different fillings: "... howling pies, some with eggs and pepper, and others with cheese"; "Pies with peas or juice"; "Two pies, one with visigoy and with pepper or with aka, and the other with peas." Then came "pancakes with honey", "roguli and brushwood", "brotherly rolls and volotsk commercial rolls", "beaten karowai" (from butter dough), “Korowai with fish”, “kolachi quarters or korowai with turnips or carrots”, “pancakes with butter and with onions and others with juice”, “one wheat pancakes with hot water and other sinful ones with porridge, in the evening the same with milk ”,“ Imported wheat white and rye ovens ”.

Bread was used less frequently than pies. From cookies in everyday life they are called foxes.

During the fast, they ate less, and the food was unpretentious: instead of baked bread, steamed bread was made - steamed flour made from malt or buckwheat.

Kvass was constantly on the table, except for the days of Great Lent. On fast days he replaced cabbage pickle or red rosol, i.e. from sauerkraut. In addition, they drank unleavened milk (fresh), boiled milk (baked) and varenets (fermented baked milk). Let us mention molasses, well-known since the times of Kievan Rus', sytu (water saturated with honey), jelly: "... jelly with cream, and tomorrow for dinner the same jelly with full."

The names of the dishes of the monastery meal lived for centuries: porridge, eggs, pie, kvass, cheese, kutia have been known since the 12th century; from the XIII century - milk, beer.

For the Russian meal, see the section and p.,.

Monastic meal in the XVIII - XIX centuries
Spaso-Yakovlevsky monastery

The Spaso-Yakovlevsky Monastery had an extensive subsidiary farm, thanks to which the monastery meal was provided with vegetables, fruits and dairy products.

In the monastery garden in the 18th - 19th centuries. grown: vegetables - cucumbers, carrots, beets, rutabagas, horseradish, cauliflower and cabbage, black and steamed radish, onions and potatoes (the latter began to be cultivated from the middle of the 19th century); legumes - peas and beans; greens - lettuce, parsley, parsnips and spinach. As you can see, the assortment of vegetables and herbs was quite extensive, and the fact that in the middle of the XIX century. there were two vegetable gardens in the monastery, on which, in total, there were about two hundred ridges.

At the turn of the 18th-19th centuries, after a radical redevelopment of the territory, a large garden was laid out in the monastery. Only in the first decade of the 19th century. more than 500 apple trees, 200 cherries, nearly 300 plums and many black currant bushes were planted there. Not surprisingly, the monastery had no shortage of apples and berries.

There was a cattle yard at the monastery, where cattle were kept. From here, milk, sour cream and butter were supplied to the monastery table, and meat products were supplied to the guests and workers of the monastery.

Meanwhile, the bulk of food products had to be bought. Judging by the receipts and expense books, most of all they bought flour, cereals and fish.

The monastery bought rye and wheat flour for baking bread. Of wheat flour baked pies and cooked pancakes, made jelly from pea flour and oatmeal.

Porridge and stews were cooked from cereals, and they were also used to make pie fillings. The most widespread varieties of cereals were millet and oatmeal, buckwheat and rice, pearl barley and semolina.

The consumption of meat in the monastery was prohibited by the charter, but various fish meals... The servants of the monastery caught fish for the monastery meal in the lake, but mostly they bought it from fish merchants.

The documents named the following varieties: sterlet, sturgeon, beluga, burbot, pike perch, stellate sturgeon, navaga, catfish, tench, bream, pike, ide, crucian carp, perch, ruff and roach. Most expensive varieties fish were sold at 40-30 kopecks per pound (400 grams), the cheapest - at 2-3 kopecks. The monastery bought fish in large quantities, for example, in 1852 about 170 poods of fresh fish were purchased, in 1875 - more than 100 poods (1 pood - 16.4 kg).

Beluga, stellate sturgeon, pike perch and sturgeon, in addition, were purchased in salted and lightly salted form. Along with fresh and salted fish, the monastery bought red and pressed caviar. Especially a lot of pressed caviar was bought in the middle of the 19th century, so in 1852 more than 10 poods of it were bought.

At the end of summer - beginning of autumn, huge quantities of cucumbers and cabbage were bought from vegetables for pickling for the winter. It is known that the monastery cuisine was distinguished by various mushroom dishes, it is no coincidence that both fresh and dry mushrooms were bought so often. We regularly bought a variety of spices, namely mustard, pepper, horseradish, vinegar. They also bought spices: cinnamon, vanilla, cloves, bay leaves; from dried fruits - raisins and prunes.

Special mention should be made of drinks. The most widespread and favorite monastic drink was kvass, for the preparation of which malt was used. Every year the monastery bought dozens of poods of malt. Honey was bought in large volumes, on the basis of which sbiten and mead were prepared. Traditional Russian drinks in the second half of the 19th century were gradually replaced by tea, which eventually became firmly established in monastic use.

The idea of \u200b\u200ba ceremonial monastery dinner in the middle of the 19th century. allows you to compile a list of dishes that were served on the table on November 27, 1850, on the day of the commemoration of the founder of the monastery.

“Register of food on the feast of saint. Jacob 1850 November 27th
For a snack at the top
1.3 kulebyaki with minced meat
2.2 steamed pikes on two dishes
3. Jellied perches with minced meat on two dishes
4. Boiled crucian carps on two courses
5. Fried bream on two courses
Brattskaya's meal for lunch
1. Kulebyaka with porridge
2. Pressed caviar
3. Lightly salted beluga
4. Botvinha with lightly salted fish
5. Cabbage soup with fried fish
6. Fish soup and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Bread dry with jam
10. Kanpot from apples
For the Belago clergy a snack
1. Caviar and white bread for 17 dishes
2. Cold hollow out with horseradish and cucumbers on 17 dishes "

Since, starting from the middle of the 18th century, the Yakovlevskaya monastery was by no means poor, the monastery meal was distinguished by both the quality of the products and the variety of dishes; the monastery itself was famous for its hospitality and hospitality - the food here was very tasty.

Means of maintaining the Spaso-Yakovlevsky monastery

Sources of means of maintenance, which at the turn of the XVIII - XIX centuries. disposed of the Yakovlevsky Monastery according to the method of receiving money, it can be divided into three categories: staff benefits, unreported income and donations.

1. Payments by state - money paid from the state treasury. After the reform of 1764, in accordance with the second class assigned to the monastery and taking into account the surplus amount established in 1797, the Yakovlevsky monastery received 2393 rubles annually. 11 kopecks This money was issued at the beginning of each year from the Rostov district treasury. In the monastery, their payment was made twice a year.

Regular money was distributed according to the following items:
... for the salary of the abbot and the brethren - 745 rubles;
... for a monastery meal - 340 rubles;
... for the salary of ministers - 354 rubles. 60 kopecks;
... for the monastic household needs (“for stables and firewood”) - 300 rubles;
... “For church needs,” which meant the purchase of six buckets of red “Kagorsk” wine for preparing communion and eight and a half poods of cereal wheat flour for baking prosphora for the whole year, - 53 rubles. 50 kopecks;
... for the repair or "repair" of monastic buildings, primarily churches, as well as for the maintenance of the sacristy - 600 rubles.

In 1834 the Spaso-Yakovlevsky monastery was elevated to the level of first-class monasteries, in connection with which the staff payments from the treasury amounted to 4200 rubles. 82 kopecks in year.

2. Unreported income Is the money earned by the monastery itself. This included the proceeds from the lease of land plots, hay mowing, fishing and the monastery mill, as well as money received from the sale of monastery cattle, hay, vegetables and fruits.

3. Donations. It is difficult to make an accurate record of all donations to the monastery, but it is obvious that there were many of them. The amount of donations could be very different - indigent pilgrims donated a penny, wealthy pilgrims did not spare tens of thousands of rubles. As a rule, the largest cash deposits were targeted. An illustrative example of this is the donation of 65 thousand rubles. Count Nikolai Petrovich Sheremetev for the construction of the Dimitrievsky temple.

Brothers of the Spaso-Yakovlevsky Monastery

The main duty of the monastic brethren was to conduct divine services in monastic churches. In the 19th century, two early and one late liturgies were served daily at the monastery. A certain sequence of church services was established between the hieromonks, hierodeacons and church clerks - the so-called "sequence", performed during the week. In their free time from “routine services”, members of the brethren performed “kliros obedience” - during church services they sang at the kliros.

The admission of new members to the brethren of the Yakovlevsky monastery was carried out only if there were vacancies in the monastery, which appeared after death, transfer to another monastery, or dismissal of any of the monastics.

The tonsure became possible after a trial or "temptation" lasting two or three years, during which the novice lived in a monastery "to acquire himself for the monastic life." The tonsure was performed on the condition that he "transmitted a life of integrity and carefully corrected the obediences entrusted to him."

The reception of novices and their tonsure were carried out with the consent of the Moscow Synodal Office. Reception, transfer and dismissal of monastics were also carried out only with the permission of the Moscow office of the Synod.

There were more than enough people who wanted to join the Yakovlev fraternity. On a significant part of the applications for admission to the monastery that have been preserved in the archives, the resolution "refuse for lack of places" was imposed.

In the Spaso-Yakovlevsky Monastery, a cenobitic charter was in effect, according to which all the brethren were obliged to attend the daytime and evening meals. Only the sick were allowed to take food in the cells. The rules of the Yakovlevsky hostel were quite strict. Dismissals to the city were allowed only with the permission of the monastic authorities and only in case of real need, limited to the time interval between the afternoon meal and evening worship, that is, from noon to four in the afternoon.

Monastic culinary recipes

Visit to the kitchen of St. Danilov Stavropegic Monastery, Moscow

What is fundamentally different in the diet of laymen from monks - the former just like to eat deliciously, the latter do the same, but with a deep, godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is hardly accessible to the understanding of ordinary laity.

Accusing the atheistic Russian intelligentsia of his day, priest Pavel Florensky spoke about her attitude to food:
"An intellectual can neither eat, let alone taste," he doesn’t even know what it means to “eat”, what sacred food means: they don’t “taste” the gift of God, they don’t even eat food, but they “gulp” chemicals. "

Probably, many do not clearly understand the importance of food in the life of a Christian.

To find out what the clergy will eat for lunch after prayer, on one of the usual working days we go to the patriarchal kitchen of St. Danilov's stavropegic monastery.

- Welcome, - welcomes us cellarer (head of the monastery table, food and wine cellar) monk Igor and leads to the monastery kitchen.

For a place where food for several hundred people is prepared, the room is rather small. The main area is occupied by cast-iron stoves, a brazier and an oven-oven for baking a variety of pies and the famous monastery honey cakes.

The first scent in the kitchen is the wonderful, sweet smell of fresh baked goods. We found the source of this wonderful aroma cooling down on huge baking trays behind the oven.

- And what else do you have, besides bread, on the lunch menu today? - we are curious.

Father Germogen.
For many years, the meal was his monastic obedience.
Hieromonk Hermogenes (Ananiev), monk of the Holy Danilov Monastery long years served as a cellarer of the monastery, that is, he was responsible for the kitchen and food.
Constant prayers, monastic abstinence and strict observance of fasts bestowed upon him a special, truly inexplicable, God-inspired Orthodox holiness.

Father Germogen published a popular book on correct Orthodox nutrition
"Father Hermogenes' Kitchen", in which he teaches how to cook properly
Orthodox dishes that give true Christian well-being and slimness of the body.
Some of his wonderful recipes see below.
In the photo: a frame from the video of Father Hermogenes.

The monastery chef kindly demonstrates the dishes that God sent to the brothers today for their humble monastic dinner:

Cold snacks:
- curly vegetable cuts,
- painted stuffed pike perch
- tender salmon of its own special salting
Hot snack:
- julienne from fresh forest mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimps "Sea freshness"
First course:
- fish hodgepodge "in a monastery style"
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
The drinks:
- branded monastery mors
- kvass
And, of course, served for lunch:
- freshly baked

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Last update: 14.02.2015

Who said, that lean dishes boring, monotonous, insipid and do not require culinary perseverance from the hostess? The recipes that the sisters of the Novo-Tikhvin nunnery kindly shared with the readers of AiF-Ural prove the opposite. Create, experiment, please your loved ones. Enjoy your meal!

Tomato soup with garlic

Photo: Million Menu

Lightly fry the finely chopped onions in oil. Add tomatoes to it and simmer in a sealed container over low heat. When the tomatoes are soft, add a little sauteed carrots and parsley to them, add rice, pour broth or vegetable broth... Salt, add sugar. Cook for 35 minutes, until rice is cooked. Rub everything through a sieve, put finely chopped garlic in the soup and boil again.

Rustic sorrel cabbage soup

Photo: Million Menu

Boil potatoes with whole peeled tubers and cool. Strain the broth. Chop the sorrel leaves, add chopped onions, parsley, vegetable oil, a little broth and simmer for 5-7 minutes.

Cut the boiled potatoes into cubes, mix with sorrel, pour over the hot broth, bring to a boil and cook for a few more minutes. These cabbage soup is especially tasty if cooked in a cast-iron pot in the oven. Put dill greens in ready-made cabbage soup.

Mushroom broth with pies

Photo: mmenu.com

For broth:

For the test:

1 pack of dry yeast
600 g flour
300 g water
20 g sugar
35 g vegetable oil
30 g margarine
10 g salt

Soak dried mushrooms in water for an hour, wash, rinse with boiling water, chop, put in a saucepan with roots (1/2 of the total amount), onions, a bunch of parsley, leeks. If desired, you can add a spoonful of caraway seeds. Cover with water and boil until roots are soft. Then add the sautéed onion and the sautéed second part of the roots. Ready broth strain, serve with green dill and "ears".

Ears Recipe: Get lean yeast dough... Prepare minced meat from those mushrooms from which the broth was cooked: finely chop, fry with onions, add salt and pepper to taste. Make small patties, bake in the oven at 150 ° C, serve with broth.

Dumplings with mushrooms

Photo: mmenu.com

For the test:

For filling:

30 g dry porcini mushrooms
1 cup steep buckwheat porridge or boiled rice
4 tbsp. tablespoons of vegetable oil
1 onion

For the broth::

0.5 l of water
3 bay leaves
4-5 peas of black pepper
2-3 cloves of garlic
1 tbsp. a spoonful of parsley

To prepare the dough in sunflower oil pour boiling water, pour flour into this mixture and quickly knead the dough, kneading it well with your hands, and then roll it out into a very thin layer without adding flour, since this dough does not stick to the board. To prepare the filling, boil the mushrooms in water. Pour the broth into separate dishes, and finely chop the mushrooms, fry with onions in oil, mix with porridge and knead well into a homogeneous mass. Cut the rolled dough into small squares or cut out circles with a glass, put the filling on each piece and mold the dumplings. Grease a baking sheet or frying pan with oil, place one layer of dumplings on it and bake in the oven over moderate heat for 15-20 minutes. Then put the dumplings in a pot, pour hot mushroom broth, salt, add spices and put in the oven for 15 minutes.

Jardiniere

Photo: mmenu.com

You can also use cauliflower, green peas, earthen pears.

Take all products in equal share, only potatoes and cabbage are three times more. Cut everything into small pieces, put in a pot and close tightly with a lid so that the vegetables are well pushed. The dish is cooked for about 40 minutes, it is better to salt the dish after cooking it, and also add oil to it.

Braised mushrooms (chanterelles, honey mushrooms, russula)

Boil the mushrooms in salted water, drain in a colander. Melt the butter (lean) in a saucepan, transfer the mushrooms, cover and simmer over low heat until all the juice has boiled away. Then put the chopped greens, stir, put in a deep dish and serve.

Pepper stuffed with vegetables

Photo: mmenu.com

For minced meat, peeled carrots, onions, celery root, chop cabbage into strips, sauté in butter, add salt, cool. Cut off the top of each pepper pod in the form of a cap, remove the core with seeds. Then put the pods in boiling water for 1-2 minutes, put in a colander, cool and fill with minced meat. Put the stuffed pepper pods in one row, pour the tomato juice with the remaining minced meat and simmer everything for 20 minutes. Serve chilled. Decorate with herbs.

Lean cookies with marmalade

Photo: mmenu.com

Pour flour into a bowl, add mineral water and sunflower oil. Knead a pretty tough dough. Ready dough roll out with a rolling pin into a round layer 25-30 cm in diameter, 3-4 mm thick. Cut the resulting circle into 12 sectors. Put a piece of marmalade (jam) on the wide part of each sector and wrap the dough with a roll, starting from the wide part. Put the cookies on a baking sheet and place in an oven preheated to 200-220 ºC for 20-25 minutes. Cooked Cookies sprinkle with icing sugar.

Lean cake

Photo: mmenu.com

Pour into a container for preparing the dough carrot juice, add sugar and heap flour. In a hill of flour, make a small depression and pour in soda slaked with lemon juice. Stir flour and knead the dough. Bake the cake for 20 minutes at a temperature of 150 ºС on a sheet greased with vegetable oil.

Take the finished cake out of the oven and cut it crosswise into two parts. Grease the lower and upper parts with jam (preferably lemon), put on top of each other and leave overnight. In the morning grease the top of the cake and the sides with special fruit jelly cream. Sprinkle generously with powdered sugar mixed with chopped walnuts and garnish with sliced \u200b\u200bfruit (kiwi, strawberries, canned peaches, oranges) and cranberries.

Fruit cream jelly. 1 tbsp. Dissolve a spoonful of gelatin in 0.5 liters of lemon juice, put on the stove and bring to a boil. Remove from heat, cool to room temperature.

Oil-free recipes

Carrot, apple and raisin salad

Photo: mmenu.com

4 carrots
3 apples
2 tbsp. raisins
1 tbsp. spoonful of sugar
1 tbsp. a spoonful of lemon juice

Sort the raisins, rinse and soak in boiled water for 25-30 minutes. Chop carrots and apples thin straw... Combine with raisins, sugar and lemon juice, mix well.

Red beans with nut sauce

Photo: mmenu.com

400 g red canned beans
160 g walnuts
100 g each cilantro, basil, parsley and mint
80 g green onions
1 clove of garlic
ground red pepper to taste

Grind the nuts, add chopped garlic, pepper, salt, chopped cilantro, basil, parsley, mint. Pour some liquid from beans into this mixture, add beans, finely chopped onion and mix. Serve, garnish with sprigs of herbs and sprinkle with chopped nuts.

Chill

Photo: mmenu.com

1-2 boiled beets
1 fresh cucumber
100 g green onions
sugar
dill
lemon juice or lemon acid taste
1 liter of bread kvass or beet broth

Dilute cold kvass or chilled broth in which beets were cooked with cold boiled water, add beets and cucumbers, finely chopped onion, dill, salt, sugar, lemon juice, cut into thin strips and refrigerate. Serve chilled.

Baked potatoes

Photo: mmenu.com

Wash small tubers with a brush young potatoes, put on a baking sheet and place in a preheated oven. After 30 minutes, remove from the oven and serve. Potatoes can be served with salt, onions or green onions, salted mushrooms, lightly salted cucumbers.

Cranberry mousse

Photo: mmenu.com

1 cup cranberries
1 cup of sugar
3 tbsp. tablespoons of semolina
3 glasses of water

Sort out and washed berries thoroughly mash with a crush, put the berry mass on cheesecloth and squeeze the juice. Put the juice in a cold place, and pour the juice from the berries with three glasses of water and boil for 5 minutes. Strain the resulting broth and cook on it semolina with sugar. Pour into chilled porridge berry juice and beat with a mixer until fluffy, uniform. The mass should double in volume. Arrange the mousse in bowls and refrigerate for 1-2 hours. Garnish with berries when serving.

Cherry compote

Photo: mmenu.com

500 g cherries
2 tbsp. tablespoons of sugar
0.5 l of water

Pour sugar with water, bring the solution to a boil. Rinse the cherries, remove the seeds, put in a boiling solution, cook for 2 minutes. Then close the saucepan with the compote with a lid. Put the compote to cool.

Sbiten

Photo: mmenu.com

150 g honey
150 g sugar
1 liter of water
cinnamon
carnation
ginger
cardamom

Dissolve honey in water and granulated sugar... Boil honey-sugar water, add spices to taste and boil again over low heat for 20-30 minutes. Leave covered for 20 minutes, then drain. Warm up the ready-made sbiten, drink it hot.

Orange fruit drink

Photo: mmenu.com

100 g oranges
120 g sugar
1 liter of water

Finely chop the orange zest, pour over hot water and boil for 5 minutes, and then leave for 3-4 hours. Add sugar to the broth after straining. Bring to a boil and cool, pour in squeezed orange juice and cool.

Lemon mousse

Photo: mmenu.com

1 lemon
3 glasses of water
a glass of sugar
20 g gelatin

Remove the zest from the lemon, pour over 2 cups of water, add a glass of sugar, boil, add lemon juice. Dissolve gelatin in a glass of water; after swelling, dissolve and pour into lemon broth. Beat the liquid with a mixer on ice until it turns white and thickens. Pour into molds, allow to harden.