The menu of the holy danilovsky monastery salad vegetable recipe. Dish with the scent of the forest

04.11.2019 Restaurant notes

Delicious and healthy fish dishes Nesterova Daria Vladimirovna

"Monastyrskiy" salad

Ingredients: 400 g salmon fillet, 200 g dried apricots, 150 g prunes, 100 g chopped walnut kernels, 130 g mayonnaise, 30 ml olive oil, 15 g sugar, parsley, pepper, salt.

Cooking method

Soak dried apricots and prunes in warm water for 2 hours, then wash, pour over with boiling water and chop finely. Wash parsley, dry and chop finely. Rinse the salmon fillet, boil in salted water, cool, cut into small slices and fry them in olive oil. Mix the fish with dried apricots, prunes and nuts, sprinkle with sugar, put on a dish, season with salt, pepper, top with mayonnaise, sprinkle with parsley and serve.

From the book Easter cakes, Easter, pancakes and other dishes of Orthodox festive cuisine the author Kulikova Vera Nikolaevna

Monastic cake Ingredients Wheat flour - 3 kg Milk - 1 l Sugar - 600 g Butter - 400 g Egg yolks - 10 pcs Eggs - 5 pcs Raisins - 150 g Almonds - 100 g Yeast - 100 g Vegetable oil - 20 ml Lemon peel - 5 g Salt to taste Cooking method

From the book Etudes on Nutrition author Mogilny NP

Monastic honey 1 kg of honey, 3 liters of water, 2 teaspoons of hops. Stir honey with water and boil over low heat for 3 hours. Put hops, a small pebble in cheesecloth and, tying it in a "knot", put it in a saucepan with honey. The pebble is necessary to keep the hops from floating.

From the book Delicious and healthy fish dishes the author Nesterova Daria Vladimirovna

"Monastyrskiy" salad Ingredients: 400 g salmon fillet, 200 g dried apricots, 150 g prunes, 100 g chopped walnut kernels, 130 g mayonnaise, 30 ml olive oil, 15 g sugar, parsley, pepper, salt. Cooking method Dried apricots and prunes soak in warm water for 2 hours, then

From the book Steamer Dishes the author Petrov (culinary specialist) Vladimir Nikolaevich

Monastic pie Cooking time 25 minutes Number of servings: 6 Ingredients: 1 glass of tea (black strong freshly brewed), 8 tbsp. tablespoons of flour, 3 tbsp. tablespoons of vegetable oil, 0.5 cups of sugar, 3 tbsp. spoons of thick currant jam, 1 teaspoon of soda, 1 tbsp. spoon of 9%

From the book I don't eat anyone author Zelenkova OK

Monastic soup Boil mushrooms, drain, chop; chop the onion, brown in oil. Peel the cucumbers, cut into long slices and boil together with turnips, onions, carrots, rutabagas, potatoes, bay leaves. Add mushrooms with broth, fried onions, oil,

the author Kashin Sergey Pavlovich

Monastery salad Ingredients: 6-8 dried porcini mushrooms, 2 large onions, 3 large carrots, 2 tbsp. l. tomato paste, 6–8 tablespoons of vegetable oil, salt, ground black pepper. Method of preparation: Soak dried mushrooms in cold water for several hours, then

From the book Okroshka and other Russian soups the author Cooking Author unknown -

Monastic honey 3.2 liters of the best honey, 78 g of hops fire. After three

From the book 800 dishes for fasting days author Gagarina Arina

Monastyrskiy soup What you need: 2 l of water, 50 g of dried porcini mushrooms, 6 potatoes, 1 carrot, 1 rutabaga, 1 turnip, 5 pickled cucumbers, 1 onion, 1 leek, butter, sour cream, bay leaf, pepper, salt And we begin to cook: Boil the mushrooms in salted water,

From the book 1000 of the most delicious lean dishes the author

Salad "Monastyrsky" You will need: 300 g of beets, 1 apple, 100 g of dried apricots For refueling: 3 tbsp. l. vegetable oil, lemon juice, sugar, salt Boil beets, peel, grate. Peel the apple, chop finely or cut into small cubes. Pour dried apricots with boiling water

From the book Easter table. We cook like professionals! the author Krivtsova Anastasia Vladimirovna

Vinaigrette "Monastyrskiy" 500 g beets 150 g onions 150 g prunes 100 g walnut kernels 1 carrot 100 ml vegetable oil 1 tbsp. 1 teaspoon of sauerkraut 1 teaspoon of coriander seeds Boil the prunes and carrots separately and cut into small pieces. Wash the beets

From the book Steamer. Breakfast the author Kashin Sergey Pavlovich

Monastic pie Ingredients 1 glass of tea (black strong freshly brewed), 8 tbsp. tablespoons of flour, 3 tbsp. tablespoons of vegetable oil, 0.5 cups of sugar, 3 tbsp. spoons of thick currant jam, 1 teaspoon of soda, 1 tbsp. spoon of 9% vinegar, 0.5 teaspoon of cinnamon, 0.5 teaspoon of ginger,

From the book The Mushroom Picker's Cookbook the author Kayanovich Lyudmila Leonidovna

Monastyrskiy soup What you need: 3 l of water, 50 g of dried porcini mushrooms, 6 potatoes, 1 turnip, 1 rutabaga, 1 carrot, 5 pickled cucumbers, 1 onion, 1 leek, bay leaf, 3 tbsp. l. vegetable oil, sour cream, pepper, salt Rinse the dried mushrooms thoroughly, add water, leave on

From the book Homemade low-alcohol drinks. Mead, beer, sparkling wines, cider ... the author Zvonarev Nikolay Mikhailovich

Monastic honey for drinking 3.25 liters of honey, 6.5 liters of water, 75 g of hops, for tea essence: 1 tsp. tea leaves and 1 glass of boiling water. To prepare honey, take the best, pure honey, without the slightest admixture of wax. Take a well-aged iron or copper cauldron, pour honey into it and

From the book Easter table the author Kashin Sergey Pavlovich

Vinaigrette "Monastyrsky" Ingredients 500 g of beets, 150 g of onions, 150 g of prunes, 100 g of walnut kernels, 1 carrot, 100 ml of vegetable oil, 1 tablespoon of sauerkraut, 1 teaspoon of coriander seeds.

From the Old Innkeeper's 500 Recipe Book the author Polivalina Lyubov Alexandrovna

MONASTERY OMELETTE Required: 4 eggs, 2 tbsp. l. milk and cream, 1 tbsp. l. butter, tarragon, basil, sorrel, dill, parsley, 1 tsp. grated nutmeg, black pepper, salt. Method of preparation. Beat eggs, add milk and cream to them. Put

From the author's book

KULICH "MONASTERY" Required: 1 kg of flour, 1/2 l of milk, 70 g of fresh yeast, 8 eggs, 1 glass of sugar, 300 g of butter, 200 g of peeled almonds and light and dark raisins, salt. Method of preparation. Stir hot milk with flour and let cool slightly.

Cooking salads is a real art, the history of which began many centuries ago. Over the years, people have come up with tens of thousands of different recipes, each of which deserves special attention. Take, for example, "Monastyrskiy" salad. Now it is difficult to say who first cooked it. Nevertheless, judging by the name, one can guess that they were monks. Most likely, this is how they named a dish that can be safely eaten during the period of religious fasts. To date, several dozen different variants of such a salad are known. For example, you can consider the most interesting of them.

Traditions of the East

An excellent option for the lean menu is the "Monastyrskiy" salad prepared according to the recipes of oriental masters. It is not difficult to make it. It is only necessary to purchase the following products in advance: 2 tomatoes, 10 radishes, 2 potatoes, lettuce, 2 cucumbers, Chinese cabbage, fresh herbs, as well as ¾ cups of pumpkin and sunflower seeds.

For dressing: Worcester sauce, salt, sesame oil and pepper.

The "Monastyrsky" salad is prepared very quickly:

First you need to lightly fry the seeds. It is better to do this in a dry skillet.
After that, you need to chop the vegetables. To do this, cut tomatoes into slices, cucumbers into quarters, boiled potatoes into cubes, and radishes into thin slices.
Then the cabbage must be crumbled into squares, the greens must be finely chopped, and the salad must be simply torn with your hands.
Collect all prepared foods in one plate, salt and add a little pepper to taste.
Season the mixture with oil and add a few drops of sauce for flavor.

It turns out a wonderful "Monastyrsky" salad, which can rightfully be called a real lenten dish. Its main effect is the original filling. It is based on sesame oil, which is very popular in the East.

The simplest option

Russians have their own idea of how best to prepare the Monastyrsky salad. The recipe for such a dish is specially designed for the period of Great Lent. For work, you will need the simplest ingredients: 3 potatoes, 1 tomato, fresh herbs, a clove of garlic, 1 pickled cucumber and vegetable oil.

The whole process of preparing such a salad comes down to two main stages:

The first step is to chop all vegetables. This can be done arbitrarily. There are no special rules or requirements here. But it is better if the pieces are larger. Otherwise, the salad can turn into an unsightly "mess".
Collect the prepared ingredients in a salad bowl and season with oil.

It turns out a simple, but quite tasty salad "Monastyrskiy". The recipe is interesting in that it practically does not use salt and spices. By the way, they are not needed here. It regulates the taste balance and the oil only helps to unite the individual aromas of all components.

The right salad

Among the huge number of recipes for the same dish, you can always find the one that best matches its name and theme. That is why, of course, the "Monastyrskiy" salad made from cabbage is considered the most correct. It is truly vegetarian, vegetable and truly lean. To prepare such a salad, you need: 500 grams of white cabbage, 2 fresh cucumbers, 1 bell pepper, 20 grams of salt, 30 grams of apple cider vinegar, herbs (parsley, basil, dill) and 8 grams of sugar.

Cooking technology:

Cut vegetables into thin strips. It is better to make it not very long so that the salad is convenient to eat.
Sprinkle the cabbage with a little salt and mash it lightly with your hands so that it starts up the juice.
Collect the prepared foods in one deep bowl and add the rest of the ingredients to them.
Stir well, cover with a clean plate and let stand for a while.

Such a fresh and aromatic salad is perfect for any occasion. It does not have to be religious in nature.

Dish with the scent of the forest

The Monastyrskiy salad with mushrooms deserves special attention. It can also be prepared in different ways. For a festive table, an option is ideal, in which the following components are used: 2 onions, 8 dried boletus, salt, 3 large carrots, black ground pepper, 135 grams of vegetable oil and a couple of tablespoons of tomato paste.

You need to cook such a dish in advance:

First, the mushrooms must be soaked in cold water for several hours, and then boiled until they become soft.
Cut the carrots into strips and simmer in oil for 15 minutes, adding a little water.
Chop the onion in half rings, and then sauté until golden brown.
Combine both products, add pasta, spices to them and simmer for 5-6 minutes.
Pour boiled mushrooms with the prepared mixture and mix everything well.

Before use, such a salad should stand in a cool place for at least 10-12 hours. Only after that it will be possible to serve it to the table.

"Monastic" salad will help out more than once in Lent. First, when you get tired of the self-limiting diet and subjective hunger.
Secondly, when you want to receive guests and put an elegant festive dish on the table, because the salad is not just tasty, it is beautiful! Bright, mosaic - it delights not only the larynx, but also the eyes.

And thirdly, "Monastyrskiy" salad is irreplaceable if you need both to get enough and to keep pleasant lightness. Fast is the same! Time for harmonious tuning of body and soul.

Ingredients

1.5 cups cooked rice
400 g frozen champignons (or any other mushrooms)
1 can of corn
1 medium boiled carrot
2-3 pickles
2 onions
parsley
vegetable oil
salt to taste

How to make Monastyrsky salad

Peel and chop the onions.
Heat vegetable oil in a skillet and add chopped onion. Stir and fry for a couple of minutes, then add the mushrooms straight from the freezer. After they thaw, simmer for 3 minutes in the resulting liquid over medium heat under a lid. Then evaporate the water over high heat and fry a little more in oil.

On especially strict days of Great Lent, when you cannot even eat vegetable oil, simply stew the mushrooms and onions in water until tender.

Peel and chop the carrots using an egg slicer. This device is convenient not only for eggs - it also makes cutting boiled vegetables for salads beautiful. However, if you prefer cubes of carrots, use a knife to turn them into small, even cubes (about the size of a grain of corn and peas). It is possible and larger, but small looks more interesting.

Chop cucumbers, chop greens.
Open a can of corn, put all the ingredients in a salad bowl, salt as you like and stir. You can add a little more oil to taste. For a change, try mixing it with mustard, plain or French mustard, grainy.

The monastery salad is suitable for any feast; it diversifies your menu and decorates the festive table. In normal non-fasting times, fill it with mayonnaise.

Any dishes prepared and served in monasteries, in theory, should be simple, healthy and not too tasty, so that they do not seduce the womb with delight, do not distract from prayers, labors and thoughts of high things. From this we will proceed in the preparation of any so-called monastery dishes, including salads. Just in case, we remind you: meat, including poultry, cannot be included in the recipes of such salads, since monks do not eat meat, at least Orthodox and Buddhists.

Recipe for monastery salad with beans and cabbage

boiled or frozen green beans (or canned green peas) - about 200-250 g;
white cabbage (fresh or sauerkraut) - about 200 g;
pickled or salted mushrooms - 200 g;
pickled or fresh cucumber 1-2 pcs.;
sweet pepper - 1-2 pcs.;
onion - 1 pc .;
garlic - 1-2 pcs.;
different fresh greens;
vegetable oil;
natural fruit vinegar.

If using frozen baby beans, cook until tender (about 9-11 minutes). Chop the onion, bell pepper and pickled cucumber arbitrarily, without thinking too much and trying - this is the main principle. Chop the cabbage. If you use sauerkraut, you need to rinse it and throw it in a colander.

Naturally, drain the marinade from the mushrooms, you can grind them if you want. Chop the herbs and garlic finely. We mix all the ingredients in a salad bowl. If desired, you can add 2-3 boiled potatoes, cut into slices, and / or an apple, tomato, kiwi to the salad. As a matter of fact, it is not too important what ingredients and how they are cut, the main thing is that everything should be simple and natural. Therefore, we dress the salad with a mixture of oil and vinegar in a ratio of 3: 1 and no mayonnaise. You can also season your salad with unsweetened yogurt or sour cream.

We are guided by a completely different principle in the preparation of the Monastyrskaya Izba salad (it is not clear, however, why it was named that way).

Salad "Monastyrskaya hut"

crab sticks (more precisely, "surimi" sticks) - 12 pcs .;
hard cheese - about 300 g;
mayonnaise;
garlic;
greens (onion, parsley, cilantro, basil, dill).

Cooking the filling. Rub the cheese on a fine or medium grater. Add crushed garlic and finely chopped herbs (except onions), 4 tablespoons of mayonnaise and mix everything thoroughly.

We dip the crab sticks in hot water for a few seconds and unwind. We fill the unfolded surimi sheets with the prepared filling. We fold the stuffed sticks in the form of a woodpile or pyramid or hut, smearing each layer with a small amount of mayonnaise. Pour mayonnaise on top and sprinkle with chopped herbs and cheese. Chill in the refrigerator for 2 hours. After that, the salad can be cut like a cake.

womanadvice.ru

How to cook "Monastyrsky" salad

Cooking salads is a real art, the history of which began many centuries ago. Over the years, people have come up with tens of thousands of different recipes, each of which deserves special attention. Take, for example, "Monastyrskiy" salad. Now it is difficult to say who first cooked it. Nevertheless, judging by the name, one can guess that they were monks. Most likely, this is what they called a dish that can be safely eaten during the period of religious fasts. To date, several dozen different variants of such a salad are known. For example, you can consider the most interesting of them.

For dressing: Worcester sauce, salt, sesame oil and pepper.

The "Monastyrsky" salad is prepared very quickly:

First you need to lightly fry the seeds. It is better to do this in a dry skillet.
After that, you need to chop the vegetables. To do this, cut tomatoes into slices, cucumbers into quarters, boiled potatoes into cubes, and radishes into thin slices.
Then the cabbage must be crumbled into squares, the greens must be finely chopped, and the salad must be simply torn with your hands.
Collect all prepared foods in one plate, salt and add a little pepper to taste.
Season the mixture with oil and add a few drops of sauce for flavor.

It turns out a wonderful "Monastyrsky" salad, which can rightfully be called a real lenten dish. Its main effect is the original filling. It is based on sesame oil, which is very popular in the East.

The simplest option

The whole process of preparing such a salad comes down to two main stages:

The first step is to chop all vegetables. This can be done arbitrarily. There are no special rules or requirements here. But it is better if the pieces are larger. Otherwise, the salad can turn into an unsightly "mess".
Collect the prepared ingredients in a salad bowl and season with oil.

It turns out a simple, but quite tasty salad "Monastyrskiy". The recipe is interesting in that it practically does not use salt and spices. By the way, they are not needed here. The taste balance is regulated by the pickled cucumber, and the oil only helps to unite the individual aromas of all the components.

The right salad

Cooking technology:

Cut vegetables into thin strips. It is better to make it not very long so that the salad is convenient to eat.
Sprinkle the cabbage with a little salt and mash it lightly with your hands so that it starts up the juice.
Collect the prepared foods in one deep bowl and add the rest of the ingredients to them.
Stir well, cover with a clean plate and let stand for a while.

Such a fresh and aromatic salad is perfect for any occasion. It does not have to be religious in nature.

Dish with the scent of the forest

You need to cook such a dish in advance:

First, the mushrooms must be soaked in cold water for several hours, and then boiled until they become soft.
Cut the carrots into strips and simmer in oil for 15 minutes, adding a little water.
Chop the onion in half rings, and then sauté until golden brown.
Combine both products, add pasta, spices to them and simmer for 5-6 minutes.
Pour boiled mushrooms with the prepared mixture and mix everything well.

Before use, such a salad should stand in a cool place for at least 10-12 hours. Only after that it will be possible to serve it to the table.

fb.ru

"Monastyrskiy" salad

Fresh vegetable salad is one of my favorites. There are a great many varieties. This is the kind of salad I ate in the monastery of the Lviv region. On one of the holidays I had a chance to taste monastic cuisine.

INGREDIENTS

White cabbage 1 Piece
Fresh cucumber 2 Pieces
Vegetable oil 50 Milliliters
Bulgarian pepper 1 Piece
Green onions or other greens 1 Bunch
Salt, sugar, black pepper To taste

Chop the white cabbage into thin strips.

Salt and pepper the cabbage, add a little sugar. Remember the cabbage with your hands. Add chopped cucumber to the cabbage.

Cut the bell pepper into half rings.

Add chopped greens.

Stir the salad. Season with vegetable oil.

Let the salad cool in the refrigerator for about 30 minutes, then you can serve it to the table.

povar.ru

"Monastyrskiy" salad

This time we had to decorate the Monastyrsky salad for the guests. Therefore, I laid out the layers of lettuce in the form of a cut head of cheese, where I then put the "mouse".

Ingredients:

4-5 pcs. potatoes,
1 jar of champignons or 150-200 g of fresh mushrooms,
2-3 onions
1 chicken breast
2 medium carrots,
5 eggs,
200 g cheese
mayonnaise.

10.4 g protein; 9.7 g fat; 5.9 g carbohydrates

Preparation:

Boil potatoes, peel, grate.
Boil and peel the carrots too, grate on a fine grater.
Boil eggs, peel, divide into white and yolk, grate separately.
Boil chicken breast with your favorite herbs, finely chop or chop.
Chop the onion, fry in vegetable oil.
Chop and fry the mushrooms separately.
Grate the cheese on a fine grater.
Lay out the salad in layers:
- 1/3 potatoes
- fried mushrooms,
- fried onions
- chicken breast,
- mayonnaise,
- the remaining 2/3 of the potatoes,
- mayonnaise,
- carrot,
- mayonnaise,
- yolk,
- protein,
- mayonnaise,

Boil one chicken and four quail eggs.
Make "eyes" and "nose" from black pepper (you can make cloves), "ears" and "tail" - from cheese.
Put the mice on the salad.

Fish salad in a monastery style - a dish for gourmets. It's easy to cook and the taste is amazing. Variations in the recipe are acceptable, choose your favorite version!

Fish, mushrooms, carrots and onions - these are the products that, as a rule, were in abundance in Russian monasteries. Mayonnaise most likely appeared in the recipe as a later "mundane" addition. We prepared and ate this salad from store-bought cod, and freshly caught pike, and with and without mayonnaise, and with fresh forest mushrooms, and with dried and purchased champignons. You can try all the options and choose your favorite. Photos for this recipe were taken when we were preparing the “city” version of the monastery-style fish, all the products were from the store. You can prepare the necessary ingredients (boil fish, stew carrots, fry mushrooms) on the eve of the day when you are going to cook fish in a monastery way, and put it in the refrigerator overnight.

Necessary:

Fish (if you buy, then it is better to cod or haddock, we prefer in the form of fillets, if you fish - fresh pike is wonderful, in principle any white fish will do) - about 0.8 kilograms
Fresh mushrooms (champignons are also good) - 600-700 grams, or dried mushrooms - about 150-200 grams
Onion - 1 large onion
Carrots - about 0.5 kilograms
Vegetable oil - about 6-7 tablespoons (if you want a salad without mayonnaise, increase the amount of oil by 2-3 tablespoons)
Mayonnaise - about 300-400 grams (we prefer light, with a fat content of up to 30%, but the choice is yours)
Salt
Ground black pepper

Preparation:

Peel raw carrots, trim off the ends and grate on a coarse grater.

Peel the onion and chop finely. Pour 3 tablespoons of vegetable oil into a deep frying pan (stewpan), when the oil warms up, pour chopped onions into the pan and fry (fry) it over high heat / heat, stirring occasionally, for several minutes.

When the onions in the pan begin to change color to golden, put the grated carrots in the pan, salt (1 level teaspoon of salt), pepper a little, add 0.5 cups of water, mix everything thoroughly.

Cover the pan with a lid, when the contents of the pan begin to boil, reduce the heat to low and simmer the carrots under the lid for about 15 minutes more. After that, remove the lid from the pan and on high heat, stirring the carrots, fry for another 5 minutes (our task at this stage is to wait until the remaining water evaporates from the pan). When all the water has boiled away, turn off the stove, transfer the finished carrots to a bowl and cool.

Champignons (or other fresh mushrooms) need to be washed, if necessary, peeled and cut into small pieces (focusing on a volume of 1.5-2 cm 3). Pour 3-4 tablespoons of vegetable oil into a preheated deep frying pan (stewpan) and put champignons (or other fresh mushrooms) there. Salt the mushrooms (about a third of a tablespoon of salt) and pepper a little, stir. Cover the skillet with a lid and fry the mushrooms on a high heat setting.

After a few minutes, the mushrooms will "give back" the water, and when this water in the pan boils (this will happen in 5 minutes), reduce the heat to low and fry the mushrooms under the lid for about 20 minutes. Then remove the lid and, adding heat, stirring, spend another 5 minutes so that all the liquid from the pan evaporates. Please note that the mushrooms have lost a lot in volume, this is normal. Transfer the finished mushrooms to a deep plate and let cool.

If you use dried mushrooms, you need to soak them in advance for 4-5 hours (you can overnight), boil (5 minutes after boiling), put in a colander, then cut into small pieces and fry in vegetable oil (not as long as fresh mushrooms, a few minutes).

Peel the fish (if it's not fillet), cut into large pieces and boil (we already wrote about how to do this in detail, you can watch it).