I am with you today lean mushroom soup with homemade noodles. There is still time before Great Lent, but I am being proactive, so to speak. If you cook this dish now, you will not regret it at all - the soup actually comes out appetizing, tasty, satisfying and wonderful. Now it’s almost midnight on the clock, I’m tired and in no mood, the children went crazy all day and were not childish at all, but I remember what dinner was like, how everyone worked together with spoons and chirped joyfully, talking about how Lenten mushroom soup with homemade noodles came out delicious, and I start to smile. Still, our life is those moments that are worth remembering, and the more of them there are, the more colorful and brighter the present and the past ... I will not philosophize, I will cook this soup again in a couple of days. And I advise you! The recipe is absolutely budgetary, the result is absolutely charming. If your family does not have those who, for one reason or another, mushrooms are contraindicated (I don’t give small ones because of their age), take them into service - it will help out, and more than once!
One fine summer, people went to the forest and said:
- mushroom year turned out!
And the mushrooms grumbled:
- A crowded year ...
Pavel L'vovich Kalmykov
The particular advantage of this lean mushroom soup with homemade noodles th - oddly enough, that the noodles are boiled separately. And it is stored separately if not eaten immediately. Most of the soups I cook today for today, in my repertoire, only some of them the family agrees to eat on the second day, but this soup is going with a bang! To make pasta (noodles, vermicelli or any other pasta) they didn’t soak in the broth, “resting” there for a day, I don’t add everything to the pan at once, I put it directly into the plates before dinner. Thanks to such a feint with the ears, this soup can be eaten for two days in a row, and even three!
Recipe for lean mushroom soup with homemade noodles
Ingredients:
1/2 glass of water;
250 g flour;
1/2 tsp salt for noodles;
300 g of champignons;
3 art. l. vegetable oil;
1 onion;
3 art. l. soy sauce;
1 carrot;
1.5 liters of water or vegetable broth;
broth salt to taste.
Instruction
- First of all, we make homemade noodles. Mix water and salt, add 2/3 flour, mix in a bowl. Spread the rest of the flour on the work surface, put the mass from the bowl on top. Knead a tight, elastic, smooth dough. Rounding, wrapping in cling film or plastic bag, leave for half an hour.
- After the specified time, roll out the dough into a thin layer, cut into strips about 3-4 cm wide.
- Sprinkling with flour, fold the strips on top of each other, cut across into long sticks up to half a centimeter wide.
- Bring water to a boil in a large saucepan, add salt. Boil the noodles until tender - about a minute after boiling water.
- We throw the finished noodles into a colander and rinse large quantity cold water.
- In the meantime, in the pan in which you plan to cook the soup, heat the vegetable oil.
- Finely chop the onion, put it in a saucepan.
- We spread the mushrooms cut into slices, fry.
- Add finely chopped carrots.
- Pour in the broth or water, bring to a boil, boil over low heat until the carrots are ready.
- Adding soy sauce, salt to taste.
- Put a small amount of noodles on each plate.
- Add broth with mushrooms.
- If desired, add finely chopped green onion- it is very appropriate in this soup, but my troglodytes do not like it in this dish, so we do without it.
- Enjoy your meal!
Shchi has been cooked in Rus' for a long time, both from fresh and from sauerkraut. Lenten cabbage soup made from fresh cabbage is especially good - they have a very special delicate taste which appeals to both adults and children. Delight yourself with fragrant cabbage soup in the post. It is unlikely that you will remain indifferent to this magnificent dish in all respects.
How to cook lean cabbage soup from fresh cabbage
Such cabbage soup is cooked in vegetable or mushroom broth. Shredded cabbage, sautéed onions and carrots are placed in the finished broth. If you want to make cabbage soup even lighter and healthier, don't use sautéing. After all, it is, in fact, hard to digest - neither children nor people with a sensitive stomach need it. In this case, the cooking process becomes even easier. Without any frying, vegetables are sent to the pan and boiled until tender.You can add potatoes, mushrooms, pearl barley and even turnips to lean cabbage soup. Shchi is also prepared with the addition of legumes - for example, beans and green peas. Beans are used very different - white, red, variegated. Green peas should be fresh-frozen or fresh (canned is not suitable - it is only suitable for salad). It should be noted that cabbage soup with peas is more tender than with beans.
To create sourness, a tomato is best suited (after all, cabbage is fresh, non-acidic, so some sourness will be missed). You can add seasonings such as Bay leaf, black pepper. Spicy taste give parsley root.
To make lean cabbage soup more fragrant, after turning off the pan, they should be allowed to stand for a couple of minutes. On top of cabbage soup can be sprinkled with herbs.
Of course, at first you may miss the taste of sour cream in this dish, but this is just a matter of habit, in addition, sour cream can be replaced. Shchi perfectly complements black bread, with it this dish is what you need! For a change, black bread can be replaced with lean crackers - regular or with garlic.
Keep in mind that cabbage soup tastes even better on the second day, so you can cook the dish for several days. And do not be afraid that cabbage soup will bother you - such yummy does not bother you!
The recipe is lean, despite the fact that it contains homemade noodles. It is prepared without eggs, just like the dough on, and is added to mushroom broth when everything is almost ready. Eggless noodle dough is made from flour, water and salt. Here's how it's prepared. Take 100 grams of flour, a pinch of salt, a tablespoon of vegetable oil and 4 tablespoons of water. Flour may take a little more. To make the noodles a bright sunny color, you can add a pinch of turmeric to the dough. From these products, knead a cool elastic dough, roll it into a ball, cover with a film and leave for 20 minutes. Then roll out the dough into a thin layer, cut into strips and add to boiling water. It turns out very tasty lean noodles with mushrooms.
Ingredients for a 3 liter saucepan:
1. 4-5 large champignons
2. 2 large potatoes
3. One carrot
4. One bulb
5. A bunch of fresh herbs (optional)
6. A handful of homemade noodles
7. and ground black pepper to taste
8. One bay leaf (optional)
mushroom noodle recipe.
Noodles, of course, must be prepared in advance, as described in the introduction to the recipe. Let the finished noodles dry a little on a towel, and we will prepare the soup. First, cut all the ingredients. Wash the mushrooms, cut into slices. large pieces cut it in half again.
Peel onions and carrots. Cut the carrot into cubes, onion into half rings (or small cubes).
Peel the potatoes, cut into not very small strips.
Boil water in a saucepan. Salt to taste and put potatoes in boiling water. We will cook until almost ready, until the potatoes become soft.
Add carrots and onions to the cooked potatoes. Vegetables can be pre-sautéed in vegetable oil, but do not fry too much, so as not to kill the taste of mushrooms.
Cook the future soup until the carrot becomes soft. Then add chopped mushrooms. Let's make a small fire and cook until the mushrooms are ready. Let's try to taste, if necessary - salt. Season with black pepper (optional).
In ready pour the noodles. You need to cook it quite a bit, as soon as it floats to the surface, turn off the heat and leave the soup under the lid for a few minutes. The noodles will come to readiness. Before turning off the fire, you can add bay leaves and some greens to the noodles.
Mushrooms - very satisfying and useful product. Due to the high content of vitamins and various minerals in them, they have a high nutritional value. Since mushrooms are a low-calorie food, dishes from them are very often included in various weight loss programs.
Lenten soups with mushrooms - very simple and fast way cook hearty lunch for the whole family. They are ideal for eating during Lent. They can be cooked all year round, using not only fresh and dried, but also pickled and salted mushrooms. Using simple and affordable products, you can cook an excellent treat even on festive table, since the taste of such soups, without exaggeration, can be called truly exquisite.
Each hostess has her favorite recipe for lean mushroom soup, each of which has its own special flavor. Depending on the type of mushrooms chosen, the taste of the soup may differ slightly, so you can use any to your taste: porcini, champignons, boletus.
Ingredients:
- Champignons - 200 gr
- Potatoes - 2-3 pieces
- Onion - 1 pc.
- Carrot - 1 piece
- Tomatoes (tomato) - 1-2 pieces (1 tbsp. L)
- Flour - 2 tbsp. l
- Water - 1 l
- Salt and spices - to taste
- Fresh or dried herbs - 1 tsp
- Dried peas - 200 gr
- Water - 2 l
- Mushrooms - 100 gr
- Potato - 2 pcs
- Onion - 1 pc.
- Carrot - 1 piece
- Vegetable oil - 2-3 tbsp. l
- Salt and spices - to taste
- Dill or parsley greens - to taste
- Mushrooms - 200 gr
- Onion - 1 pc.
- Carrot - 1 piece
- Vegetable oil - 1 tbsp. l
- Noodles - 1 pack
- Greens (chopped) - 1 tbsp. l
- Beans - 1 cup
- Potato - 3 pcs
- Onion - 1 pc.
- Mushrooms - 250 gr
- Salt and spices - to taste
- Greens - optional
- Mushrooms - 7 pcs
- Potato - 1 pc.
- Onion -1 pc
- Buckwheat -3 tbsp. l
- Salt - to taste
- Vegetable oil - 1 tbsp. l
- Champignons - 250-300 gr
- Vermicelli - 1/2 cup
- Carrot - 1 piece
- Potato - 3 pcs
- Onion - 1 pc.
- Water - 1.5 l
- Salt and spices - to taste
- Vegetable oil - 1-2 tbsp. l
- Fresh mushrooms - 300 gr
- Potato - 3 pcs
- Onion - 2 pcs
- Carrot - 1 piece
- Flour -3 tbsp. l
- Vegetable oil -3 tbsp. l
- Greens fresh or dried - to taste
For lean champignon mushroom soup:
For lean pea soup with mushrooms:
For the lean mushroom noodle soup:
For Lean Mushroom Bean Soup:
For lean mushroom soup with buckwheat:
For lean mushroom soup with vermicelli
For mushroom lean soup puree
How to cook lean mushroom soup
To date, the most popular are champignons, which can be found in the nearest store all year round.
Unlike other types, these mushrooms do not require additional processing and are cooked very quickly. They can be prepared using any recipe for lean soup with mushrooms. Among other things, it should be remembered that some mushrooms can be deadly. If it is not possible to collect edible mushrooms on your own, the quality and safety of which you are 100% sure of, then it is best to buy champignons.
Lenten mushroom soup with champignons and potatoes
Peel onions, carrots and potatoes.
carrots - thin rings,
potatoes - medium cubes.
Pour a liter of water into a saucepan and bring to a boil over medium heat.
While the water is heating, prepare the roast. Pour a little vegetable oil into a frying pan, heat over medium heat and fry the onions and carrots.
Grind the tomatoes in mashed potatoes and add to the pan, simmer for a few minutes and remove from heat. Tomatoes can be taken both fresh and frozen, but can also be replaced with tomato paste.
Put potatoes and champignons into boiling water, add a little salt and cook over medium heat for 20-25 minutes until the potatoes are ready.
Add two tablespoons to the fried vegetables wheat flour, mix well and transfer the frying to the pan. When adding vegetables, the soup will need to be stirred continuously so that flour lumps do not form.
Bring the soup to a boil over medium heat and simmer for another 10 minutes.
Wash fresh herbs and chop not very finely. If fresh herbs are not at hand, you can take the dried mixture.
A few minutes before the end of cooking, put the greens in the soup, let it boil, cover the pan with a lid and remove from heat.
It will be possible to serve lean champignon mushroom soup with potatoes to the table in 5 minutes - during this time it will infuse and will be more fragrant and tastier.
Lean pea soup with mushrooms and herbs
To make the peas boil better, it is best to take not whole kernels, but chopped ones. Sort the peas, rinse to wash off excess debris, pour cold water and put on medium heat.
The grits will boil well within an hour, so you will have enough time to prepare the frying.
Peel and wash potatoes, carrots and onions. Carrots can be grated coarse grater,
chop the onion into cubes
and cut the potatoes into medium-sized pieces.
Wash fresh greens and finely chop, you can take dried mixtures, for example, Provence herbs.
Fresh champignons are well cleaned of dirt, washed and cut into thin plastics.
Fry the onions and carrots in a hot pan for a few minutes.
Separately, fry the mushrooms until all excess liquid comes out of them.
When the peas are already soft, add potatoes to the boiling soup, put and reduce the heat. Cook over medium heat for another 20 minutes until potatoes are tender.
Add fried vegetables, mushrooms and herbs to the soup, bring to a boil and cook for 5 minutes.
Ready lean pea soup cover with mushrooms and herbs and leave on the stove or in a preheated oven for another 10 minutes to infuse.
Before serving, add white bread croutons to each plate.
Lean mushroom soup with noodles, onions and carrots
Wash fresh mushrooms, chop them into thin sticks, pour cold water over them and put them on a simmer.
If you are using dried mushrooms, then before preparing the soup they will need to be soaked in water for 10-12 hours.
Peel onions and carrots and chop as small as possible. Carrots for soup can be grated.
Pour a little vegetable oil into the pan and fry the vegetables until golden brown.
When the soup boils, you can add salt, spices and noodles.
Boil for a few minutes, add greens and remove from heat.
Serve lean mushroom soup with noodles, onions and carrots with a fried slice of white bread.
Lean mushroom soup with beans (dry or canned)
You can use ordinary dry beans or take a jar of ready-made canned. Dry must be washed well, poured with cold water and soaked for 10-12 hours, then boiled in salted water until tender. Canned will help save time - before preparing lean mushroom soup, just open the jar and add it to the rest of the products.
Mushrooms clean, wash and cut into thin sticks.
Potatoes can be cut arbitrarily - into cubes or sticks.
Mushrooms, beans, onions and potatoes put the pan, pour hot water and cook over medium heat for less than half an hour - during this time, potatoes and mushrooms should be completely cooked.
Remove the mushrooms and part of the beans with a slotted spoon - leave them for serving ready meal. Using an immersion blender or a masher, mash the beans and potatoes into a puree.
When all the soup will have homogeneous consistency, add mushrooms and part of the delayed beans, a little greens, salt and spices to taste and bring it to a boil over low heat.
Instead of fresh herbs, you can add a slice to lean mushroom soup with beans grated cheese and white cheese croutons.
Recipe for lean mushroom soup with buckwheat
Wash fresh mushrooms, peel if necessary and chop into thin slices. Onion cut into half rings, potatoes - medium cubes.
If there is ready-made mushroom broth, pour it into a saucepan and bring to a boil. If there is no broth, then pour clean water into a convenient saucepan, lower the mushrooms and cook after boiling for 15-20 minutes. When the mushrooms are ready, add potatoes, onions and buckwheat.
At the very end of cooking, add salt to taste, if desired, you can put a bay leaf and a little allspice.
To give lean mushroom soup with more buckwheat bright aroma and taste, onions and mushrooms can be lightly fried in vegetable oil before cooking.
Mushroom lean soup with noodles, carrots and onions
Peel and chop the carrots into thin strips or grate on a coarse grater. Onion cut into rings or half rings.
Pour a little vegetable oil into the pan and lightly fry the onions and carrots - a few minutes are enough for the vegetables to soften.
Transfer the vegetables to a saucepan, add the peeled and medium diced potatoes, cover with water and cook for 20-25 minutes.
Wash the mushrooms, cut into slices or sticks, put some of them in a saucepan and cook with vegetables, fry some in a pan until golden brown and postpone.
When the potatoes and mushrooms are ready, add the vermicelli to the soup and continue to cook for another 5 minutes over high heat.
Put the fried champignons into the ready-made lenten mushroom soup with noodles, carrots and onions, and you can serve it to the table.
If desired, you can add croutons and fresh herbs.
Mushroom lean soup recipe
Peel the carrots, wash and cut into rings.
Pour 3 liters of water into a saucepan and bring to a boil over medium heat. Put carrots and potatoes in boiling water, cook for 20 minutes.
Chop the mushrooms into slices and fry together with onions in a small amount of vegetable oil.
When the carrots and potatoes are soft, add the mushrooms with flour.
Continue to cook the soup for 10-15 minutes, then remove from heat and grind until puree.
You can use an immersion or regular blender. Before serving, add greens to the lean mushroom puree soup. Enjoy your meal!
In the twenty-first century, the commemoration is more reminiscent of the pagan feasts that the ancient Slavs did, hoping that the richer and more magnificent the farewell to the deceased, the better he would live in another world. There were considerations of vanity, prestige, the financial condition of the relatives of the deceased, as well as ignorance of Orthodox traditions in this action.
Wake on the 9th and 40th day is very important. According to Orthodox canons, until the 9th day after death, the angels show Paradise to the soul, and after that they bring the soul to God, so the show to the soul of Paradise ends. After that, until the 40th day, the soul is shown hell, where, seeing the torment of sinners, condemned to eternal torment, it is horrified and "weeps bitterly about her deeds."
Compliance with the norms in the Orthodox memorial meal requires that, before starting it, one of the relatives read the 17th kathisma from the Psalter in front of a lit icon lamp or candle. Immediately before eating, they read "Our Father ..."
Kutia and funeral pancakes are obligatory on the table.
Kutya
Traditional kutya is made from wheat grains, which are washed and soaked for several hours (or overnight), then boiled until tender. Boiled grains are mixed with honey, raisins, poppy seeds to taste. Honey can first be diluted in water in a ratio of 1/2 and boil wheat grains in the solution, then drain the solution. Rice kutya is prepared in the same way. brew crumbly rice, then diluted honey or sugar and raisins (washed, scalded and dried) are added to it.
Butter pancakes
4 cups flour, 4 cups milk, 3 eggs, 100 g cream, 1 tbsp. a spoonful of sugar, 25-30 g of yeast, 2 tbsp. tablespoons of butter, salt to taste. AT enamel pan pour two cups of flour, pour in two cups of warm milk, after diluting the yeast in it, mix everything well and put in a warm place. When the dough has risen, add the remaining warm milk, flour and put it in a warm place again. When it rises again, add beaten egg yolks, sugar, salt, melted butter. Mix well, add whipped cream and egg whites and mix again. Put the dough in a warm place for 15-20 minutes. Then bake pancakes.
Sample dishes at the memorial meal:
Appetizers and salads
Ham rolls with cheese and garlic
Composition
ham (preferably sliced) - 300 g,
processed cheese - 2 pcs (200 g) or hard cheese,
eggs (hard boiled) - 3 pcs,
garlic - 2 cloves,
greenery,
mayonnaise
Cooking
Ham (if not sliced) cut into thin slices
At boiled eggs Separate the yolks from the whites.
Proteins grate on a coarse grater.
Grate the yolks on a fine grater into another bowl.
Grate processed cheese on a coarse grater.
Wash greens, dry and finely chop.
Combine grated cheese, egg whites, herbs and garlic. Add mayonnaise and mix well.
Put 1 dessert or tablespoon of filling on the edge of a slice of ham.
And roll it up.
Dip each roll in mayonnaise, on both ends, and roll in grated yolks.
Arrange the rolls on a dish covered with lettuce leaves and garnish with herbs.
Tomatoes stuffed with fish salad
Composition
tomatoes - 5-6 pcs,
eggs - 5 pcs,
canned fish in oil - 1 can (200 g),
greenery,
salt pepper
Cooking
Wash tomatoes. Cut off the tops of the tomatoes and carefully remove the pulp with a teaspoon and put it separately.
Boil eggs and grate on a coarse grater (you can finely chop), mix with the pulp of tomatoes.
Mash canned fish with a fork and season with mayonnaise (you can add a little cheese grated on a fine grater).
Salt, pepper and add herbs. Combine eggs and mashed canned food and mix well.
Salt the tomatoes inside and gently fill with the filling with a teaspoon.
Put the finished tomatoes on a plate and garnish with herbs. You can put small handfuls of cheese grated on a fine grater on top of the tomatoes or decorate with green peas.
Eggplant appetizer with tomatoes and garlic
Composition
eggplant - 2 pcs,
tomatoes - 4-5 pcs,
garlic - 2-3 cloves,
green cilantro or parsley,
salt,
pepper
Cooking
Eggplant wash, dry and cut into circles, 0.5-0.7 mm thick.
Wash the tomatoes, dry and cut into circles.
Peel the garlic and pass through a garlic press or crush the garlic clove, pressing it with the flat side of a wide knife, then chop finely.
Season the eggplant slices with a little salt and pepper.
Put the eggplants in a frying pan heated with vegetable oil and fry over medium heat for 3-4 minutes (you should get a golden crust).
Turn the eggplant over and fry for another 3-4 minutes, until tender.
The fried mugs can be laid out on a paper towel to absorb excess oil.
Put eggplants on a dish, alternating with circles of tomatoes, sprinkle with garlic and herbs.
* This dish can be stored for several days in the refrigerator, if put in a small saucepan in layers: eggplant, put circles of tomatoes on top, sprinkle with salt, pepper, chopped garlic and herbs. Thus, continue to spread the vegetables, alternating layers. Eggplants will soak tomato juice, and the dish will be even tastier.
Sandwiches with sprats
Composition
half a white banana
sprats (canned in oil) - 1 can
mayonnaise,
garlic - 1-2 cloves
pickled cucumbers - 2-3 pieces (instead of cucumbers, you can take a lemon),
greenery
Cooking
Cut the loaf into slices and fry each slice on both sides in vegetable oil.
Grate the fried banana slices with garlic.
Lubricate each slice with mayonnaise and put a slice of pickled cucumber or a thin slice of lemon.
* you can not rub each piece of loaf with garlic, but mix the garlic with mayonnaise, and then this garlic mayonnaise spread slices of bread
Lay one or two sprats on top and decorate with herbs.
Beet salad with garlic
Composition
beets - 2 pcs,
garlic - 2 cloves,
cheese - 70-100 g,
mayonnaise,
salt,
walnuts, raisins or prunes - optional
Cooking
Wash the beets (do not peel), wrap each in foil and bake in the oven at a temperature of 180 ° ~ 60-80 minutes (depending on the size of the beets) or boil until tender.
Peel the boiled beets and grate on a coarse grater.
Grate the cheese.
In a bowl, combine beets, garlic and cheese.
Season the salad with mayonnaise, salt to taste and transfer to a salad bowl.
* If desired, chopped walnuts, raisins or steamed and finely chopped prunes can be added to the salad
Vegetable salad
Composition
bell pepper - 1 pc,
tomatoes - 2 pieces,
cucumbers - 1 piece,
canned corn,
vegetable oil,
salt,
pepper
Cooking
Wash vegetables. Remove skin from cucumbers and cut into small cubes. Cut the tomato into cubes too. Put tomatoes and cucumbers in a salad bowl, add red diced bell pepper and canned corn. Salt and pepper to taste, mix well and season with vegetable oil.
Salad "Spring freshness"
Composition
cucumber - 1 piece,
tomatoes - 1-2 pieces,
radish - 4 pcs,
dill greens,
granular cottage cheese - 1 tablespoon,
natural yogurt - 1-2 tablespoons,
salt
Cooking
Wash and dry vegetables.
From a tomato sharp knife cut off the peel and set it aside for decoration in the form of a rose. Cut the tomatoes into strips.
Cucumber cut into strips.
Cut the radish into half circles or small slices.
Chop greens.
Put the vegetables in a salad bowl, salt and mix.
Add some to the salad granular cottage cheese and refuel natural yogurt or sour cream.
The salad is prepared just before serving.
Vinaigrette with herring
Composition
herring - 1 pc.
potatoes - 2-3 pcs.
beets - 1 pc.
carrots - 1 pc.
head onion- 1 PC.
pickled cucumbers - 2 pcs.
vinegar - to taste
salt
pepper
green lettuce leaves.
Soak herring in strong tea, separate the fillet from the bones, chop small pieces. Boil potatoes, beets, carrots, cool, peel, cut into small cubes. Finely chop the cucumbers. Combine all components, mix, season to taste with salt, pepper, vinegar, vegetable oil, garnish with lettuce.
Olivier salad
Composition
boiled sausage (or boiled / fried poultry fillet) - 250g,
potatoes - 2-3pcs,
pickled or pickled cucumbers - 2 pcs,
eggs - 4pcs,
green peas - 0.5 cups,
boiled carrots (optional) - 1 piece,
mayonnaise,
salt to taste
Cooking
Cut sausage or chicken boiled meat into cubes. Boiled potatoes, boiled carrots, boiled eggs, pickled or pickled cucumbers cut into small cubes. Add green pea.
Mix everything and dress the salad with mayonnaise.
Cabbage salad with crab sticks
Composition
cabbage - 300g,
crab sticks— 100g,
corn - half a jar (400 grams),
mayonnaise
Cooking
Rinse and chop fresh cabbage. Finely chop the crab sticks.
Put chopped cabbage into a salad bowl (make cabbage a little with your hands to make it softer), add chopped crab sticks, half a jar of corn and season with mayonnaise. Mix the salad well and serve.
Hot meals
Legs stewed in sour cream
Legs 4 pcs
Sour cream - 250g
Tomato - 1pc
Sweet pepper - 1 pc.
Salt pepper
Cut the legs in half and fry in a pan, preferably without oil, until golden brown. Then put them in a bowl for stewing, pour sour cream and cut the tomato and pepper into cubes, salt and pepper. Cover the pot with a lid and simmer over low heat until done.
Cutlets baked with mushrooms and cheese
Composition
minced meat (pork + beef) - 500 g,
onion - 2 pcs,
White bread or a loaf - 1-2 slices,
cheese - 100-150 g,
champignons - 150-200 g,
parsley,
garlic - 2 cloves,
mayonnaise or sour cream
salt,
black pepper,
vegetable oil for frying
Cooking
Peel and finely chop the onion.
Peel the garlic and pass through a garlic squeezer or finely chop.
Grate the cheese.
Wash mushrooms, dry and cut into slices.
Wash greens, dry and chop.
In a frying pan heated with vegetable oil, over medium heat, fry the onion and garlic for 2-3 minutes.
Place half of the fried onion in a bowl and set aside.
Add champignons to the onion remaining in the pan and fry, stirring, for 8-10 minutes (if desired, you can fry the mushrooms until golden brown or just lightly fry). Salt and pepper.
Crush yesterday's white bread without crusts or a bun, pour milk over it and leave to swell. Squeeze out the swollen bread well.
To minced meat add squeezed bread, fried onions with garlic, herbs, salt, pepper, mix well and beat the minced meat several times, throwing the minced meat into a bowl or on the table.
Form round cutlets from minced meat and fry on both sides until golden brown.
Place the cutlets on a baking sheet or in a baking dish.
Lubricate each cutlet with mayonnaise or sour cream and put a slide of fried mushrooms with onions.
Sprinkle cheese on top.
Bake at 180°C ~25 minutes.
Meat in French
Composition
pork - 400-500 g,
onion - 3-4 pieces,
hard cheese - 200-300 g,
mayonnaise - 400 g,
pepper,
salt,
greenery
Cooking
Wash the meat, dry it and cut across the fibers into layers, 1 cm thick.
Each layer of meat is well beaten off, salt and pepper.
Peel the onion and cut into rings or half rings.
Cheese grate on a coarse grater.
Put the meat on a greased baking sheet.
On top, on the meat, put the onion (not a very thick layer).
Drizzle meat with mayonnaise.
Sprinkle with grated cheese.
Bake for 25 minutes at 180°C.
Let the cooked meat rest for 10-15 minutes. Serve hot, sprinkled with herbs.
Stuffed Peppers
Composition
minced meat (pork + beef) - 400 g,
pepper - 7-10 pieces,
rice (dry) - 2-3 tablespoons,
onion - 1 pc,
carrots - 1 pc,
garlic 2 cloves,
tomato - 1-2 pieces,
parsley, dill,
tomato paste - 1 tablespoon,
sugar - 1/4 teaspoon,
vegetable oil for frying,
salt,
pepper
for tomato cream sauce
tomato paste - 2-3 tablespoons,
sour cream - 200 g,
water - 1-1.5 cups (more possible)
Cooking
Wash the peppers, carefully cut out the seed box and rinse again from the seeds.
In a saucepan or frying pan heated with vegetable oil, lightly fry the peppers on all sides and transfer them to a plate.
Prepare the filling:
Rinse the rice and boil until half cooked in salted water. Drain the water.
In a frying pan heated with vegetable oil, fry the onion for 3 minutes, add the carrots and fry, stirring occasionally, for 4-5 minutes.
In a large bowl, combine minced meat, rice and fried onions with carrots.
Wash the tomato, dry it and grate it on a coarse grater, discard the skin.
Wash greens, dry and chop.
Add tomato paste to minced meat, tomato paste, herbs, garlic, salt, sugar, pepper and mix well.
Fill prepared peppers with minced meat.
Put the peppers in a saucepan or other thick-walled dish.
Prepare tomato cream sauce:
Combine sour cream with tomato paste, dilute the sauce with water, salt and pepper.
Pour the sauce over the peppers.
Cover the saucepan with a lid. Bring liquid to a boil over medium heat and reduce heat.
Cook peppers for 40 minutes.
Turn off the heat and let it brew under the lid for another 10 minutes.
When serving, sprinkle with herbs and pour over sour cream.
If the commemoration takes place in fast days, then the food should be lean.
If the commemoration fell on the time of Great Lent, then on weekdays the commemoration is not performed, but is transferred to the next (forward) Saturday or Sunday. This is done because only on these days (on Saturday and Sunday) are full Divine Liturgies celebrated, and particles are taken out for the dead at the proskomidia.
Memorial days that fell on Bright Week (the first week after Easter) and on Monday of the second Easter week are transferred to Radonitsa - Tuesday of the second week after Easter.
lean food
Lean pancakes
Lean pancakes are prepared without the addition of muffins (cow butter, eggs, sour cream, sugar, etc.). For lean pancakes you will need: 4 cups of flour (buckwheat or wheat, you can mix both types of flour), 4.5 cups of milk, 20-25 g of yeast, salt to taste. Pour half a glass of warm milk into an enamel pan and dilute the yeast in it, add another one and a half glasses of milk. While stirring, add 2 cups of flour. Mix the dough well, cover the pan with a towel and put in a warm place. When the dough comes up (increases in volume by 2-3 times), add the rest of the flour, milk, salt to it, mix well and put it in a warm place again. After the dough rises again, you should bake pancakes, carefully scooping up the dough so that it does not fall off. The pan is usually first greased with one teaspoon of vegetable oil.
Appetizers and salads
Sandwiches "Spring"
Composition
white or black bread - 4 slices,
guacamole sauce or avocado pulp (optional component in the recipe) - 4-6 teaspoons,
tomato - 1 pc,
cucumber - 0.5-1 piece (small),
lettuce,
basil or dill greens
lemon - 1/3-1/2 pieces,
salt,
black pepper
Cooking
Cut white or black bread into slices (if desired, bread can be fried on vegetable or olive oil and refrigerate).
Spread slices of bread with Guacamole sauce.
* if there is no Guacamole sauce, you can simply chop the avocado pulp with a fork, salt, and sprinkle with lemon juice - spread bread with this avocado cream
* if there is no avocado, you can not grease the bread at all, but immediately start laying vegetables on slices of bread or, if the bread is fried, you can rub it with half a garlic clove
Wash the tomato and cut into circles.
Cucumber cut into circles.
Wash and dry lettuce leaves.
Wash and dry dill or basil greens.
Lay lettuce leaves, mugs of tomatoes, mugs of cucumber on slices of bread.
Salt the sandwiches with coarse salt, pepper and sprinkle with lemon juice.
Fish jelly
1 kg. any fish (preferably several varieties), 1 pc. carrots, 1 onion, 1 parsley root, 1.5 l. fish broth, salt, pepper.
Cut fresh or fresh-frozen fish, divide into pieces and salt. Boil pieces of fish together with roots and spices in a ready-made broth from fish waste, then remove the fish, strain the broth, pour it over the fish and put it in a cold place to solidify.
The vinaigrette
Composition
potatoes - 2-3 pieces,
beets - 1 pc,
carrots - 1-2 pieces,
sauerkraut - 100-150 g,
onion - 1 pc,
pickled or pickled cucumbers - 2-3 medium pieces,
vegetable oil,
green onions - optional
salt
Cooking
Wash potatoes, beets, carrots well.
Put the vegetables in a saucepan, cover with water, bring to a boil and boil until tender.
* Optionally, vegetables can be wrapped in foil and baked in the oven at 180°C until tender. Wrap each vegetable separately in foil.
Peel boiled vegetables and cut into small cubes.
Peel the onion and finely chop.
Cucumbers cut into cubes.
Squeeze sauerkraut a little from the brine.
Add a little vegetable oil to the beets and mix - then the beets will not color the rest of the vegetables.
Combine together: potatoes, carrots, onions, cucumbers, cabbage, season with oil and mix gently.
Add beets, salt to taste and mix everything together again.
When serving, you can sprinkle with green onions.
Beijing (white) cabbage salad with tomatoes
Composition
Beijing cabbage or white cabbage - 1/3 of a small head,
tomatoes - 2-3 pieces,
Bulgarian pepper - 1 piece,
vegetable oil,
salt
Cooking
Wash the cabbage, let the liquid drain and chop.
Wash the tomatoes, remove the stalks and cut into small slices or cubes.
Wash bell pepper, remove seeds and cut into cubes.
Mash the cabbage a little with your hands so that it starts up the juice and put it in a salad bowl.
Add tomatoes and peppers.
Salt the salad (you can lightly sprinkle with lemon juice) and season with vegetable oil.
Potato salad with pickled mushrooms and green peas
Composition
potatoes - 6-8 pcs,
onion - 1 pc,
pickled champignons or other mushrooms - 1 can,
pickled cucumbers - 4-5 pcs,
green peas - 1 jar,
greens (optional)
salt,
pepper,
vegetable oil
Cooking
Wash the potatoes well and cook in their skins until tender. Clean and cut into cubes.
Drain the liquid from the pickled mushrooms and cut into slices.
Cut pickled cucumbers into small cubes.
Peel the onion and cut into half rings or quarter rings.
Drain liquid from green peas.
Wash greens, dry and chop.
Combine the prepared ingredients together: potatoes, mushrooms, cucumbers, onions, green peas, herbs, salt, pepper.
Salad dress with oil and mix.
Salad from canned fish with green onions
Composition
canned fish - 1 can,
olives - 0.5 cans,
green onion,
potatoes - 2-3 pieces,
lean mayonnaise or salad dressing
for salad dressing
vegetable oil - 2 tbsp. spoons,
lemon juice- 1 tbsp
pepper,
salt
Cooking
Mash the canned food with a fork.
Boil potatoes, cool and cut into cubes.
Cut olives into rings.
Cut green onions.
Combine canned food, potatoes, onions, olives, season with salad dressing or lean mayonnaise, add salt to taste and mix.
Salad dressing: vegetable oil, lemon juice, pepper, salt - combine all components.
Hot meals
Eggplant stuffed with mushrooms
Composition
eggplant - 2 pcs,
bell pepper - 1-2 pieces,
onion - 1 pc,
tomatoes - 2 pcs,
champignons - 150 g,
garlic - 2-3 cloves,
parsley or cilantro,
walnuts,
vegetable oil,
salt,
pepper
Cooking
Wash the eggplants, cut off the tails and cut each eggplant lengthwise into 2 halves.
From each half, carefully, using a knife or spoon, cut out the flesh and set aside.
Put hollow eggplant boats on a baking sheet or in a baking dish, salt them from the inside and grease with vegetable oil.
Bake the boats at a temperature of 230 degrees for 10-15 minutes.
Peel and finely chop the onion.
Wash the pepper, cut out the seed box and cut into small cubes.
Cut the eggplant pulp into small cubes.
Wash mushrooms, dry and cut into slices or small cubes.
Wash greens, dry and chop.
Peel the garlic and pass through a garlic press.
Fry the onion in a frying pan with vegetable oil for 2 minutes.
Add pepper and fry for another 4 minutes, stirring occasionally.
Add the eggplant and cook, stirring, 7 minutes, until the eggplant is tender. Salt and pepper.
* When the eggplants are ready, you can add the grated peeled tomato to them, mix and simmer for another 4 minutes.
Add chopped herbs, garlic and mix.
In a separate pan, fry the mushrooms for 8-10 minutes.
Combine eggplant with mushrooms and mix well.
Remove the eggplant boats from the oven and fill them with stuffing.
Top the eggplant with crushed walnuts.
Bake in an oven heated to 200 degrees for 10 minutes.
Sprinkle with chopped herbs when serving.
Lean cabbage rolls with vegetables and champignons
Composition
cabbage - 1 medium head,
rice (dry) - 100-120 g (approximately 0.5-0.75 cups),
tomatoes - 1-2 pcs (optional)
onion - 1-2 pieces,
carrots - 1-2 pieces,
champignons - 150-200 g,
garlic - 1-2 cloves,
parsley, dill,
tomato paste or tomato sauce 1-2 tablespoons
vegetable oil for frying,
salt,
pepper
for pouring
tomato paste or tomato sauce 3-4 tablespoons,
water - 0.5-0.75 liters,
salt
Cooking
Wash the head of cabbage and disassemble into leaves.
Dip the cabbage leaves in boiling salted water for 2-4 minutes until the leaves become soft. Immerse 2-3 sheets in water at a time.
Remove the boiled leaves with a slotted spoon and place in a colander. Cool down.
Cut off the thickening from each sheet.
Prepare the filling.
Boil rice until half cooked (5 minutes).
Wash mushrooms and cut into slices.
Wash the tomatoes, remove the skin from them and cut the flesh into small cubes.
Peel the garlic and finely chop.
Wash greens, dry and chop.
Peel and finely chop the onion.
Wash the carrots, peel and grate on a coarse grater.
In a frying pan heated with vegetable oil, fry the onion for 2 minutes, then add the carrots and fry together for another 3-4 minutes.
Transfer the onions and carrots to a bowl, and fry the mushrooms in the remaining oil for 4 minutes.
Combine together: rice, onion with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can put 1-2 tablespoons of tomato paste) and mix the stuffing well.
For prepared cabbage leaves lay out 1-1.5 tablespoons of the filling and roll up the stuffed cabbage.
Fry the cabbage rolls in hot vegetable oil for 2 minutes on each side.
Prepare filling: combine water, tomato paste, add a little salt and mix well.
Pour the stuffed cabbage with filling, cover with a lid and bring to a boil over high heat.
As soon as the liquid boils, reduce the heat to a minimum and cook at a low boil for 30-40 minutes.
Oatmeal cutlets
Composition
oatmeal - 1 cup
water (boiling water) - 0.5 cups,
fresh champignons - 3-4 pcs,
potatoes - 1 piece,
onion - 1 pc,
garlic - 2 cloves,
greenery,
salt,
pepper,
vegetable oil for frying
Cooking
Pour oatmeal into a bowl or saucepan, pour boiling water over it, cover with a lid and leave to swell for 20-30 minutes.
Peel potatoes, wash and grate on a fine grater.
Peel the onion and grate on a fine grater.
Cut mushrooms into small cubes.
Chop greens.
Pass the garlic through a garlic press.
Add potatoes, onions, garlic, mushrooms and greens to the swollen oatmeal - mix well, salt and pepper the mass.
The oatmeal should be not too thick and not very liquid - so that you can pick it up with a spoon.
Put oatmeal cakes on a frying pan heated with vegetable oil with a tablespoon.
Fry cutlets over medium heat on one side until golden brown.
Turn over to the other side, fry for 1 minute over medium heat, then reduce the heat to a minimum, cover and bring to readiness for 5 minutes.
Cutlets can be served with fresh vegetables or with mashed potatoes.
Fish with vegetables baked in mayonnaise
Composition
fish fillet - 300-400 g,
potatoes - 5-6 pcs,
carrots - 2 pcs,
onion - 2 pcs,
mayonnaise,
salt,
pepper
Cooking
Wash the fish fillet, dry and cut into portions.
Cut potatoes into large cubes.
Carrot cut into cubes.
Onion cut into rings.
Put a layer of fish in a greased baking dish, salt and pepper a little, put chopped vegetables on top: potatoes, carrots, onions - salt the vegetables a little, pepper and pour everything with mayonnaise.
Put the fish with vegetables in the oven over medium heat and bake for 40 minutes until tender.
pies
From lean yeast dough prepared according to this recipe, you can bake pies with different fillings, open and closed.
Ingredients: 2.2 kg flour, 2 cups warm water, 1 cup vegetable oil (can be 0.75 cups), 30-40 g of yeast, 1 teaspoon of salt.
To prepare lean yeast dough according to this recipe, you need to dissolve the yeast in 0.5 cups of warm water and put in a warm place. When the yeast foams, knead the dough from the indicated products, cover with a towel and put in a warm place.
Punch down twice and form pies. If the filling is juicy, make a hole in the middle of the pie so that it does not burst from the steam during baking. The surface of the cake is smeared with strong sweet tea with a brush and baked at a temperature of 180 degrees until cooked. After baking, lightly grease the cake with a brush with boiled water, cover with a towel and let it “rest”.
Fillings for pies
apple filling
Rinse the apples, peel them, removing the seeds (the skin can not be cut off, as it contains aromatic essential oils), cut into slices. Put the apples in a bowl, add granulated sugar, butter, a little water and simmer.
potato stuffing
Potatoes - 7-10 pcs. medium size; onion - 3 pcs.; butter - 4 tbsp. spoons; eggs - 2 pcs.; salt and pepper - to taste.
Instructions: Peel, rinse, boil, mash potatoes until tender. homogeneous mass, add raw eggs, oil, browned onion, salt, pepper and mix thoroughly.
Fish stuffing
fish fillet 600 g, onions 2, flour 1 tablespoon, vegetable oil 4 tablespoons, bay leaf, salt, pepper, herbs to taste
Rinse the fillet, salt and fry on both sides. Then cool and pass through a meat grinder. Finely chop the onion, fry until pink, add flour and fry until light brown. Then dilute with a small amount of water or broth to the consistency of thick sour cream, add minced fish and mix everything well.
Rice stuffing with mushrooms
rice 3 tablespoons, fresh mushrooms 100-150 g, vegetable oil, water 3 cups for cooking rice, onion 1, wheat flour 1 teaspoon, salt, pepper to taste
Boil rice. Peel the mushrooms and boil in salted water until tender. Pass the boiled mushrooms through a meat grinder and fry. Prepare the sauce as follows: pour vegetable oil into a frying pan, heat it and fry finely chopped onion in it. Add a tablespoon of flour and fry until light brown. After that, pour in about a glass of water, while the mixture should have the consistency of thick sour cream. After boiling the mixture for 10 minutes, add salt, pepper, chopped herbs to it. Mix sauce with rice and minced mushrooms.
Fresh cabbage filling
1 head white cabbage chop medium size, salt. After 10 minutes, squeeze, put in a saucepan, pour in 2 tablespoons of vegetable oil, add carrots grated on a coarse grater or, if you like, finely chopped onion. Fry, stirring, until soft, so that the cabbage does not brown. When cool, put black ground pepper and finely chopped dill.
Orthodox canons establish that there should be no alcohol on the memorial table, because the main thing in the commemoration is not food, but prayer, which is clearly incompatible with a state of intoxication, in which it is hardly permissible to ask the Lord to improve the afterlife of the deceased.
The drinks
Gingerbread, gingerbread, pancakes, sweets are served on the table with drinks, but cakes and pastries are not recommended.
Kissel
Now liquid sweet fruit kissels are boiled, and in the old days kissels (kissel - sour) were prepared from flour - rye, oatmeal, wheat - on dough and sourdough. oatmeal jelly was thick, it was cut with a knife, eaten with a spoon (remember milk rivers with jelly banks in Russian folk tales). That is why, in the funeral custom, jelly was preserved in this form: with milk. oatmeal You can make your own by grinding oatmeal in a coffee grinder.
oatmeal jelly
2 cups oatmeal, 2 tablespoons honey, 8 cups water, salt to taste. Pour in oatmeal warm water and mix well so that there are no lumps. Let it swell for 6-8 hours (you can leave it overnight). Then strain through a sieve, add honey, salt and cook, stirring, until thickened. Pour hot jelly into molds, let it harden and cut into portions with a knife.
Cranberry jelly
200-400 g cranberries, 6-8 tbsp. spoons of sugar, 4-6 tbsp. spoons of potato starch.
Sort the cranberries, rinse, rub through a sieve, squeeze the juice. Pour pomace five times the amount hot water, bring to a boil, strain. Cool part of the broth and dilute in it potato starch. Put sugar in the remaining broth, boil it, then pour in the diluted starch, squeezed juice and bring to a boil. Pour into a dish, sprinkle powdered sugar so that a film does not form, and refrigerate.
Kissel apple
2-3 pounds of apples finely chopped, boiled in water with a piece of cinnamon, strain through a sieve; Mix 5 cups of this juice with 1/4-1/2 pound of sugar, rubbed on lemon zest, squeeze the juice from 1/2 lemon, boil, pour in the flour diluted with 1 cup of cooled apple broth, boil well, without ceasing to stir.
take: 6-8 apples, cinnamon, 1/2 lemon, 1/2-1 stack. sugar, 1/2-3/4 stack. potato flour.
Kissel from dried apples
Take 1/2 pound of dried apples, pour them into 6 cups of water, boil the apples, strain and rub through a sieve, pour into a saucepan, add 1/4 or 1/2 cup of sugar, boil, pour in a glass of water mixed with 1/4 or 1/2 cup potato flour, boil, stirring vigorously, pour into a mold, cool, serve.
Kissel from raspberries, red or black currants, cherries or plums
Pour berries with water, boil, grind with a spoon, strain, take 5 glasses of this juice, add 1/4 or 1/2 pound of sugar rubbed on lemon zest, boil, pour in flour diluted with 1 glass of cold water, etc. Serve sugar separately.
Take: 1-1.5 f. berries, 1/2-1 stack. sugar, 1 stack. potato flour, lemon peel, sugar.
Cranberry juice
For 2 liters of water - 250g of cranberries. Mash the cranberries and squeeze the juice through gauze, put the cake in water, bring to a boil and boil for 7-8 minutes. Leave for 30 minutes to cool down. Strain through cheesecloth, add juice and sugar to taste.
Bread kvass
half a loaf of rye bread;
3 liters boiled water;
half a pack (25-30 grams) of dry yeast;
half a cup (125 grams) of sugar;
raisin.
Cooking
Rye bread cut into ordinary pieces and cut into quarters. Lay in a row on a baking sheet and place in a slightly heated oven. The bread should be well dried and lightly browned, it is best to do this over low heat. Dry the crackers for about 10-15 minutes, then turn off the oven, leaving the baking sheet in it.
Place the finished crackers in a non-oxidizing dish (for these purposes, the usual three-liter jar) and pour them with boiling water over the “shoulders” of the bottle. Add three tablespoons of sugar and leave to cool. A small amount of water, for example, a glass or even less, cool to body temperature or a little higher and pour dry yeast into the water. When the water in the jar cools down to about 36-37 degrees, pour the diluted yeast into the jar and mix thoroughly.
After that, cover the jar with future kvass with a lid or saucer and set aside in a warm place for 2 days.
After this period, carefully strain the infusion through a very fine sieve or gauze to completely separate the thick. Put thicker in a separate jar.
Add the remaining sugar to the strained infusion, mix well so that it dissolves. Add a well-washed handful of raisins to the infusion and leave at room temperature for another half day. After that, pour kvass into plastic bottles and carefully tighten the covers, because. kvass must be very well corked. Bottles with finished product put in the refrigerator and a day later you can drink kvass.
The thick obtained during the preparation of kvass can not be thrown away, but stored in the refrigerator in glass jar. Now this - finished sourdough and when preparing the second portion of kvass, instead of diluted yeast, add 4 tablespoons of sourdough to breadcrumbs. Then everything is as in the recipe: let it brew for two days, drain, add sugar and raisins, let it stand again and put the bottles in the refrigerator. It is better to update the sourdough, i.e. leave the last portion of the thick.
lemonade recipe
To prepare lemonade, cut 5 lemons into circles, remove the seeds, put in a saucepan, add 300 g of sugar, pour 2 liters of water and put on fire until one fifth of the liquid has boiled away.
Place the drink in the refrigerator. Serve lemonade with ice cubes
Sbiten
Dissolve 100 g of honey and sugar in 1 liter of boiled water, put cinnamon, cloves and boil for 15-20 minutes, and then strain.
Sbiten is served hot.
The memorial meal ends with a universal prayer of thanksgiving.
