To the question Why is it customary to eat pancakes at the wake? given by the author OLKA the best answer is It is customary to serve ritual dishes to the memorial table: eve (full), kutya (kolivo), pancakes, jelly. In addition to these obligatory dishes, cold dishes are usually served. fish snacks, herring, sprats, fish dishes, fish pies, which has a certain connection with Christian symbolism.
Pancakes are a dish whose ritual use is known among the Eastern Slavs, mainly Russians. In other Slavic cultures, a similar role in rituals is played by different kinds bread, porridge (kutya) or grain. The main symbolism of pancakes is associated with the idea of death and the other world: pancakes are dedicated to the dead, symbolically feed the souls of their ancestors with them, pass pancakes to the "other world" in the coffin with the dead, etc.
Intermediaries between the real and the other world are persons who are "outside": beggars, wanderers, carolers, who are given pancakes. Pancakes are also meant for Christ, St. Vlasy, betrothed, the first person you meet, a shepherd, cattle, a stuffed Maslenitsa, Frost, etc.
On fast days, meat dishes were allowed: roast, meat stew, pies "kulebyaka", borscht, porridge, noodles with poultry. Hot food was considered obligatory, because they believed that the soul of the deceased flies away with the steam.
Currently, the funeral table menu also consists of a certain set of dishes, depending on which days the commemoration falls (lenten or fast).
As appetizers, salads of beets with garlic, radishes, cucumbers, tomatoes, cheese with tomatoes, fresh and sauerkraut; caviar from apples, vegetables (carrots, zucchini, eggplant), vinaigrette, vinaigrette with herring, etc. Hot dishes, in addition to those mentioned, serve cutlets, stewed lamb, poultry baked or fried in vegetable oil, duck with sauerkraut, fried eggplant, stuffed peppers, boiled potatoes, cabbage rolls, stuffed with vegetables. Pies with potatoes, berries, apples, dried fruits, dried apricots, mushrooms, cabbage, fish, cereals, rice, etc. were made from lean yeast dough. funeral pancakes. Gingerbread, gingerbread, pancakes, sweets were placed on the table. Cakes and pastries were not recommended. From drinks - jelly from berries, lemon drink with honey, apple, rhubarb, kvass from crackers.
They tried to have an even number of dishes on the table, changing them was not practiced, but they adhered to a certain sequence of reception.
An old memorial dish that started memorial dinner there was eve (full), which used to be prepared from beans with sugar or brought with honey crumbled bread or unleavened cakes, which were watered with sweet well-fed. In the old days, wheat or barley kutya was used. Later, funeral kutya (kolivo) was made from boiled rice doused with honey diluted in water, and sweet fruits (raisins). According to tradition, with kutya, and it was eaten by three spoons, a memorial dinner began.
Kutya is supposed to be pre-consecrated in the temple. It also has its own symbolism, in which grains serve as a sign of resurrection, and honey (raisins) marks the spiritual sweetness of the blessings of eternal life in the Kingdom of Heaven. In kutia, as it were, the ideas of the ancients about the immortality of the soul are enclosed.
Since ancient times, relatives and friends have gathered on special memorial days to honor the dead and, in joint prayer, ask the Lord for repose for a loved one. Gradually, these meetings were transformed into modern commemorations familiar to us, about the traditions of holding, which we have already told more than once on our portal, and also about the fact that, according to the customs of the ancestors of the Slavs, the commemoration should not be complete without eating lenten pancakes in honor of memory and the "rest" of the soul departed person.
Now, of course, each hostess decides for herself what to put on the memorial table. But still, according to an established tradition, some dishes are traditional for a funeral dinner. These necessarily include pancakes, so today we will tell you how to cook traditional lean pancakes for the commemoration, and also naturally give their recipes.
What pancakes are baked for a wake?
At the funeral table, pancakes are considered one of the must-have dishes. If you adhere to funeral traditions, do not neglect this treat.
Pancakes at the wake can be rich and lean. we have given you in previous articles.
But if the memorial, and especially the 9th or 40th memorial day, falls in fasting, then the memorial dinner should be made fast. Based on how strict the family fasts, there are several recipes for lean pancakes.
What are lean pancakes?
Lean pancakes cook without adding muffin(cow butter, eggs, sour cream, sugar, etc.).
Dough for lean pancakes with milk will need:
- milk 4.5 cups
- flour 4 cups
- yeast 20-25 g
- salt 1 teaspoon
For cooking, you can take both wheat and buckwheat flour, or even oatmeal from which the Slavs traditionally loved to bake pancakes at the wake. Or mix them in any proportion.Step-by-step recipe for lean funeral pancakes
IN enamel saucepan dissolve the yeast with a glass of warm milk, add another one and a half glasses of milk. Gradually add 2 cups flour while stirring.
Knead the dough so that there are no lumps, cover the pan with a towel and put in a warm place. When the dough has increased in volume by 2-3 times, add the rest of the flour, milk, salt to it, mix well and put it back in heat.
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.
Lenten pancakes on soda
Dough for lean pancakes on soda:
- wheat flour 200 g.
- buckwheat flour 200g.
- water 500 ml.
- soda ½ tsp.
- a quarter of a lemon
- salt ¼ tsp.
Water is poured into the flour, gradually stirring. Add soda, slaked lemon juice. If there is no lemon, you can replace it with citric acid or vinegar. But the dough will still be better if the soda is quenched with lemon.
How to cook pancakes with berries for a wake?
- yeast 50 g
- sugar 6 table. lies.
- warm water 2 cups
- flour 3 cups
- salt 1 teaspoon
- vinegar or lemon
- vegetable oil (in the dough) 2 tbsp. lies.
- vegetable oil for frying
- berries to taste (blueberries, blueberries, pitted cherries, etc.) 0.5 cup
To prepare pancakes with berries for a wake, you need to wash and chop the berries in a blender. Grind yeast with sugar and dilute warm water. Add flour, salt, vegetable oil, quenched with vinegar, and preferably lemon juice soda.
Knead the dough and put in a warm place. When the dough rises, bake on a greased vegetable oil frying pan.
Lenten pancakes with mineral water
to prepare dough for lean pancakes on mineral water:
- highly carbonated mineral water 2.5 cups
- wheat flour 2 cups
- salt 1.2 tsp.
- sugar 2 table. lies.
- vegetable oil 5 table. lies.
Pour sparkling water into a saucepan, add salt and sugar and stir until dissolved. With a mixer at medium speed, add the sifted flour. Bring the mass to homogeneity. Let the test rest for half an hour. baked in a frying pan greased with vegetable oil.
With what fillings are pancakes made for a wake?
On the memorial table, you can put just empty lean pancakes, pour them with jam, and wrap the filling in them. If the commemoration takes place in Lent, it does not mean that this should somehow limit the variety of the commemoration table. I present to you a variety of lean fillings for pancakes for the wake.
Lean pancakes with mushrooms
- champignon mushrooms 0.5 kg.
- onion 200 g.
- vegetable oil for frying
- dry basil 1 tsp.
- salt
- black pepper
Finely chop the mushrooms and fry in vegetable oil. Salt, pepper. When ready, sprinkle with dry basil. Wrap the pancakes in an envelope.
Lenten pancakes with mushroom caviar
- mushrooms 400 g.
- carrots 1 pc.
- tomatoes 2 pcs.
- salt
- black pepper
- vegetable oil for frying
Boil mushrooms. Sauté carrots in vegetable oil until tender. Twist tomatoes, carrots and mushrooms in a meat grinder. Add spices to taste and mix. Spread with stuffing and roll up.
Lean pancakes with mushrooms and buckwheat porridge
- dry mushrooms 100 g.
- buckwheat 300 g.
- onion 3 pcs.
- garlic 2 cloves
Boil mushrooms and buckwheat until tender. Finely chop the onion and fry until tender in vegetable oil. Pass mushrooms through a meat grinder. Mix with buckwheat and onion. Bake the stuffing in the oven for 10 minutes. When cool, add chopped garlic and wrap.
Lean pancakes with cabbage
— cabbage 1 head (small)
- vegetable oil for frying
- onion 1 pc.
- carrots 1 pc.
- tomato paste 1 table. lies.
Finely chop the cabbage and mash. onion cut small cubes and grate the carrots. Fry everything in vegetable oil, adding salt, pepper and a pinch of sugar to taste. When it's almost ready to add tomato paste. Stir and simmer a little under the lid. Cool and wrap the filling in ready-made pancakes.
Lean pancakes with potatoes
- potatoes 0.5 kg.
- onion 3 pcs.
- vegetable oil for frying
- salt
- ground black pepper
Peel potatoes and boil until tender. Onion cut into small cubes and fry until golden brown in vegetable oil. Make mashed potatoes, add fried onions, spices to taste. Mashed potatoes keep their shape well, so pancakes can be wrapped in any way, and roll, and an envelope, and even a bag.
with apples
- sour apples 7 pcs.
- sugar 2 table. lies.
- water 3-4 table. lies.
– cinnamon
In apples, remove the core and peel. Cut, add water and sugar and simmer a little cinnamon. When the apples are soft, the filling is ready.
How to calculate the number of pancakes for a wake, and how much to serve?
Serving pancakes at the wake is also a small science. Each hostess herself decides how much to cook for her. The number of pancakes is calculated based on the number of guests. Usually it is 2 pancakes per person. Pancakes or spread in a slide on large common meals, or served to each portion on small plates.
What do pancakes symbolize at a wake?
Pancakes are round and golden, at the wake they are a symbol of the life-giving sun and rebirth.
Ever since pagan times, through pancakes, a person’s connection with heaven, light and the afterlife has been reflected. Therefore, there is nothing surprising, pancakes for the wake are almost an obligatory dish. We will discuss the history and traditions of eating and cooking pancakes in the following articles.
And also if the memorial days that you arrange fall on non-fast days, then you can familiarize yourself with what pancakes symbolize, and.
To the question Why is it customary to eat pancakes at the wake? given by the author OLKA the best answer is It is customary to serve ritual dishes to the memorial table: eve (full), kutya (kolivo), pancakes, jelly. In addition to these obligatory dishes, cold fish appetizers, herring, sprats, fish dishes, fish pies are usually served, which has a certain connection with Christian symbols.
Pancakes are a dish whose ritual use is known among the Eastern Slavs, mainly Russians. In other Slavic cultures, various types of bread, porridge (kutya) or grain play a similar role in rituals. The main symbolism of pancakes is associated with the idea of death and the other world: pancakes are dedicated to the dead, symbolically feed the souls of their ancestors with them, pass pancakes to the "other world" in the coffin with the dead, etc.
Intermediaries between the real and the other world are persons who are "outside": beggars, wanderers, carolers, who are given pancakes. Pancakes are also meant for Christ, St. Vlasy, betrothed, the first person you meet, a shepherd, cattle, a stuffed Maslenitsa, Frost, etc.
In fast days, meat dishes were allowed: roast, meat stew, pies "kulebyak", borscht, porridge, noodles with poultry. Hot food was considered obligatory, because they believed that the soul of the deceased flies away with the steam.
Currently, the funeral table menu also consists of a certain set of dishes, depending on which days the commemoration falls (lenten or fast).
As appetizers, salads of beets with garlic, radishes, cucumbers, tomatoes, cheese with tomatoes, fresh and sauerkraut are served; caviar from apples, vegetables (carrots, zucchini, eggplant), vinaigrette, vinaigrette with herring, etc. Hot dishes, in addition to those mentioned, serve cutlets, stewed lamb, poultry baked or fried in vegetable oil, duck with sauerkraut, fried eggplant, stuffed peppers, boiled potatoes, cabbage rolls stuffed with vegetables. Lenten yeast dough was used to make pies with potatoes, berries, apples, dried fruits, dried apricots, mushrooms, cabbage, fish, cereals, rice, etc. Memorial pancakes were obligatory. Gingerbread, gingerbread, pancakes, sweets were placed on the table. Cakes and pastries were not recommended. From drinks - jelly from berries, lemon drink with honey, apple, rhubarb, kvass from crackers.
They tried to have an even number of dishes on the table, changing them was not practiced, but they adhered to a certain sequence of reception.
The old funeral dish, from which the funeral dinner began, was eve (full), which used to be prepared from beans with sugar or made bread crumbled on water or unleavened cakes with honey, which were watered with sweet well-fed. In the old days, wheat or barley kutya was used. Later, funeral kutya (kolivo) was made from boiled rice doused with honey diluted in water, and sweet fruits (raisins). According to tradition, with kutya, and it was eaten by three spoons, a memorial dinner began.
Kutya is supposed to be pre-consecrated in the temple. It also has its own symbolism, in which grains serve as a sign of resurrection, and honey (raisins) marks the spiritual sweetness of the blessings of eternal life in the Kingdom of Heaven. In kutia, as it were, the ideas of the ancients about the immortality of the soul are enclosed.
Date of publication of the recipe: 22.01.15 23:28
Recipe preparation time: 3 hours
Share the recipe
According to the established Slavic traditions, it is customary to serve pancakes cooked in Lenten at the memorial meal. yeast dough. This funeral dish, being an integral part of traditional Russian cuisine, symbolizes the solar disk, rebirth and the beginning of a new life. Pancakes are an obligatory funeral dish in Rus'. It is considered good form to take the pancakes left after the meal to the church for the remembrance of the soul. From regular pancakes the recipe differs in ingredients: it is not customary to add eggs and sugar to the dough. Are they baked in the usual way. After cooking, it is recommended to consecrate the dish in the church or sprinkle it with holy water after reading a prayer.
Compound
- - 1 l.
- - 2 glasses
- Yeast - 12 g.
- - on the tip of a spoon
Recipe
- Warm up 250-300 ml. water until warm. It is important not to overheat and not turn it into hot or boiling water.
- Pour water into a bowl or pan, dilute 10-12 g of yeast in it.
- Add another 150-200 ml. water, and then pour one glass of flour, stirring constantly to avoid the formation of lumps.
- Cover the pot or bowl with a lid, wrap in a blanket and leave the dough in a warm place for one hour or less. The mass should increase by one and a half to two times.
- Then you need to add the remaining water and flour to it, as well as a pinch of salt.
- Knead the dough thoroughly and put it in a warm place again. Wait until it rises.
- Lubricate the pan with vegetable oil, and without stirring the dough, bake pancakes: pour the dough into the center of the pan, twist it to spread the dough over the entire surface and fry until golden brown. Then turn over and fry the other side.
Note
Instead of wheat flour you can also use buckwheat. If the commemoration does not take place during fasting, water can be replaced with milk. Bake pancakes should not be very thin. It is customary to eat a dish at a wake with honey, observing etiquette, without overeating a lot. It is customary to serve pancakes without folding into tubes, triangles or other shapes. Please note that in Orthodox traditions, it is not customary to give thanks for treats on such a day. Remember also that in different areas (regions) the recipe and traditions may vary.
01/22/15 11:28 pm, Pancakes, 3 hours
I often talk about my work, about how many and for how many people I have to prepare for any event. But for some reason I skip one part of my work. And completely in vain, as it turned out. Very often in personal appeals I have to give advice on the preparation of funeral dinners. Very often I have to cook such dinners myself.
Quite recently, I had a completely stupid argument about whether it is acceptable or not at a wake to cut pancakes into two parts. And in the heat of this dispute, so many misconceptions and superstitions related specifically to the commemoration were revealed. So this text is just overdue.
I sincerely wish that my advice will never be useful to you. But if there is still a loss in your family, then let this text help you navigate in a difficult moment.
So, memorial dinner .
According to Christian tradition, the deceased are commemorated three times. On the day of the funeral, for 9 and 40 days. On the day of the funeral, everyone who came to say goodbye to the cemetery is invited to dinner.
It should be remembered that a funeral dinner is just a dinner and nothing more. In no case should it be turned into a long feast with excesses. In no case should there be alcoholic drinks on the table. The food should be as simple and satisfying as possible. Be sure to be hot (especially in winter and in the off-season). So that tired people who come to say goodbye to a close and dear person can calm down, warm up and pray together for repose, remember the person and his good deeds.
If the commemoration falls on a fast day, then a fast lunch is also prepared. I will provide two options. memorial menu, taking into account modest and fast days you can choose the most suitable option for you.
Many customs observed with incredible tenacity have nothing to do with Orthodoxy. For example, it is customary to put a glass of vodka covered with a piece of bread, supposedly for the deceased. But think for yourself - why does your dear dead need vodka in the next world? Do you think it doesn’t bother him to wave a hundred grams before he comes to the judgment of the Heavenly Father? Agree - this is not only stupid, but also blasphemous. Just like putting cigarettes in a coffin, or even sticking lit cigarettes in a grave. Instead of a candle - a cigarette.
Even if your loved one was a heavy smoker and drinker during his lifetime, after death he needs only your prayers, and not alcohol and nicotine.
To do this, there is a tradition to give small things for remembrance to those who came to the funeral. These things are really memorial things, they serve as a reminder to us, a kind of alarm clock. Using such a thing, we remember for what reason it turned out to be with us, and we offer up a prayer for this person. Most often, these things are handkerchiefs. But my grandmother, for example, packed her things for her funeral in advance, and in addition to handkerchiefs, she prepared combs for women and soap for men. She was practical, and she knew that a handkerchief was not often used in the villages. But soap and a comb are needed daily, which means they will commemorate her more often.
The traditions of hanging mirrors in the house of the deceased, not using forks and knives at the memorial table are also pagan and have nothing to do with Christianity.
In the same way, the common phrase earth rest in peace to him is in no way suitable for parting with the deceased. Only those who have to dig a grave need the earth in down. And it is better for the relatives of the deceased to express condolences with the words God rest his soul.
Before the start of the memorial meal, the Lord's Prayer and 17 kathisma from the Psalter are read. At the end of dinner, a prayer is read with the saints, give rest to Christ, the soul of your servant (name) in a place of greenery, in a place of rest, and make him eternal memory. After that, all those present sing Eternal Memory three times and disperse.
If a lot of people came, then the memorial dinner is held in two or three queues. As a rule, first of all, guests who have come from afar are seated at the table. In the second - all the other guests. In the third place, close relatives and those who helped to bury and set the table sit down at the table. That is why it is not customary to dine for a long time. We prayed, we ate, we prayed. They quickly brought the table in order and set it again.
Another misconception is that they don’t thank at the commemoration. What do words of gratitude to those who prepared dinner and set the table have to do with the deceased? Restrained and sincere words of gratitude are always in place.
For a funeral dinner, it is customary to cook soup. This is either borscht (which can be lean) or homemade noodle soup. For the second dish - cutlets, or fried chicken, or Fried fish. If you are submitting meat dish, then separately, on common plates you can put a fish dish. As a garnish - mashed potatoes or buckwheat. You can make a vegetable salad according to the season. But I recommend not putting it on common plates, but adding 2-3 tablespoons of salad as a garnish to the second course.
Drinks - compote from fresh berries or dried fruits or jelly. Tea and coffee - on request. Be sure to prepare kutya, which is consecrated in advance in the church. This dish symbolizes Eternal Life and each of the guests should try it.
Pancakes (1-2 for each guest) are laid out either on common plates or on a small pie plate for each guest directly. Accepted oven small sweet buns and put vases with sweets. As a rule, guests do not eat buns and sweets at the table, but take them with them. To later, perhaps at home, to remember the deceased again.
On fast days, if meat is served as a second course, you can put fried fish on the table separately on common plates.
Now I will give the proportions and the amount of products that you will need to prepare funeral dinner dishes.
Kutya
For a memorial table for 50 people:
500 grams of round rice
200 grams seedless raisins
200 grams of dried apricots
3 tablespoons honey
1 teaspoon salt
Cut dried apricots into small pieces and soak together with raisins in boiling water for 30 minutes. Then discard in a colander.
Rinse rice, pour 1 liter of water, salt and cook without stirring over medium heat. Cook rice for 7-10 minutes after boiling. Then remove from the stove and leave covered for 10 minutes. Then add raisins and dried apricots, add honey and stir well. Kutya should be served in small bowls with a teaspoon. Each of those present should eat three teaspoons of this dish.
Homemade noodle soup
For 50 servings you will need:
chicken meat (optional) chicken legs) 1.5-2 kilograms
Carrots - 600 grams
Vegetable oil - 100 grams
Water - 12 liters
Salt - 2 heaping tablespoons
Ground pepper, fresh or dried dill, Bay leaf
For noodles:
1 kilogram of premium flour
6 eggs
1 teaspoon salt
Boil chicken meat in salted water. Strain the broth. Sort the chicken - separate the meat from the bones and cut into small pieces. Peel the carrots and grate on a fine grater. Spasser carrots in vegetable oil. Add chicken meat and browned carrots to the broth and bring to a boil.
Prepare the noodles separately in advance. Combine eggs, salt and flour. Knead a stiff dough. Divide it into 10 parts. Roll each part very thinly with a rolling pin and dry slightly. Then cut thin noodles from the resulting juicy.
Immediately before the guests arrive, dip the noodles into the broth with chicken meat and browned carrots. Bring to a boil and immediately remove from the stove. Add pepper, dill and bay leaf.
Lenten borscht
For 50 servings you will need:
2-3 kilograms of fresh or 2 kilograms of sauerkraut
1 kilogram of beets
500 grams of onion
500 grams of carrots
300 grams of tomato paste
3 kilograms of potatoes
200 grams of vegetable oil
10 liters of water
2.5 tablespoons of salt
Ground pepper
Greens, bay leaf
Peel the potatoes, cut into large cubes. When the water boils, dip the potatoes in it and salt.
Finely chop fresh cabbage. If sauerkraut is sauerkraut, rinse it well with running water and drain in a colander. Add fresh cabbage to soup along with potatoes. Pickled - almost at the very end - when the potatoes are cooked.
Boil potatoes (with or without cabbage) for 25 minutes after boiling again.
Finely chop the onion, chop the carrots on a grater and sauté with half the vegetable oil. 5 minutes before done, add the whole tomato. Separately, sauté the beets cut into small strips in the remaining oil.
After the potatoes and cabbage are ready, dip the sautéed vegetables (onions, carrots, tomatoes and beets) into the soup. Bring to a boil, boil for 5 minutes and turn off. Add herbs, bay leaf, spices. You can season borscht with chopped garlic. Let the borscht brew under the lid for 15-20 minutes and then pour into plates.
If the day for commemoration is not Lenten, you can cook borscht in meat broth.
Pancakes
For 50-60 pancakes you will need:
8 eggs
3.5 cups flour
1 liter of milk or kefir
5 glasses of water
6 tablespoons of sugar
1 teaspoon soda
2 teaspoons salt
8-10 tablespoons vegetable oil
Mix all products well with a whisk so that there are no lumps left. Let the dough stand for 20 minutes and then bake thin pancakes. Ready hot pancakes can be lubricated with melted butter. Serve pancakes on plates, rolled into a corner or tubules.
Lean pancakes
For 50-60 pancakes you will need:
4.5 cups flour
7 glasses of water
2 teaspoons dry activated yeast
4 tablespoons of sugar
1.5 teaspoons salt
6 tablespoons vegetable oil
Heat the water to 30-40 degrees. IN warm water Dissolve yeast and sugar and leave for 10 minutes. Then add salt, all flour. Mix well with a whisk, adding vegetable oil at the end. Leave the resulting dough in a warm place for 30 minutes. Then bake thin pancakes. Ready-made hot pancakes can be smeared with a little honey. Serve pancakes rolled into a corner or tubes, either on common or portioned patty plates.
cutlets
For 50 pieces you will need:
3 kilograms minced meat(pork+beef)
1 loaf of white bread
3 eggs
4 teaspoons salt
1 teaspoon ground black pepper
Breadcrumbs (250 grams)
200 grams vegetable oil for frying
Soak the bread in water, then squeeze and mash in homogeneous mass. Mix with minced meat, salt, pepper and eggs. Mix well the resulting cutlet mass and lightly beat it off. Divide the patty mass into 50 equal parts and form round or oval patties. Roll each cutlet in ground breadcrumbs and fry on both sides in a pan or in the oven until cooked.
Fried fish
For 50 servings you will need:
6 kg fillet of any fish
Salt pepper
Flour for breading (200 grams)
250 grams of vegetable oil for frying
Defrost the fish, cut into right amount servings. Mix salt and pepper with flour. Bread each piece of fish in flour and fry on both sides in vegetable oil.
Fried chicken
For 50 servings you will need:
7 whole carcasses of gutted chickens
Or 8-9 kilograms of chicken legs
3-4 tablespoons of Caucasian adjika
3-4 tablespoons of mayonnaise
4 teaspoons salt
Cut the chicken or leg into portions. A whole chicken should be cut into 8 parts. Legs depending on the size into 2 or 3 parts. Salt the chicken pieces and grease with a mixture of adjika and mayonnaise. Let marinate for a few hours. Then bake in the oven, laying out the chicken pieces in a single layer on a baking sheet. Roasting time 45 minutes at an oven temperature of 200 degrees.
Mashed potatoes
For 50 servings you will need:
8 kilograms of potatoes
Salt
Peel potatoes, cut into 4 parts. Rinse and transfer to a suitable saucepan. Fill with water, add salt. Boil 30=35 minutes after boiling. Then drain the potato broth separately. Transfer the hot potatoes to a bowl and quickly mash into a puree. Slowly pour the hot potato broth into the mashed potato mixture and stir well until the desired mashed consistency is obtained. At the end, season with butter or vegetable (if the day is lean) oil and stir again.
Buckwheat
For 50 servings you will need:
1.5 kilograms of buckwheat
1.5 tablespoons of salt
Butter or vegetable oil
Sort and rinse the buckwheat. Fill with 5 liters of water. Salt. Cook until done. Ready porridge season with butter or vegetable oil.
Dried fruits compote
For 50-60 servings you will need:
15 liters of water
1 kilogram dried fruit
1 kilogram of sugar
1 teaspoon citric acid
Soak dried fruits cold water for an hour, and then rinse thoroughly to get rid of impurities. Transfer dried fruits to a saucepan with water, add sugar. Bring to a boil and cook for 20 minutes. A few minutes before the end of cooking, add citric acid. Ready compote must be allowed to brew. Therefore, you need to cook it in advance, in the evening. Move the cooled compote to the refrigerator.
Kissel from fresh berries
For 50-60 servings you will need:
1.5-2 kilograms of fresh (freshly frozen) berries to your taste (cherries, currants or any berry mixture)
1 kilogram of sugar
100 grams potato starch
15 liters of water
Boil the berries with sugar. Separately a small amount cold water dilute starch. Then add starch to water with berries, stir. Bring to a boil, but do not boil. Remove the jelly from the stove and leave to cool.
lean bun
For 50 servings you will need:
2 kilograms of premium flour
1 liter and 100 grams of water
1 small packet dry activated yeast
300 grams of sugar
1.5 teaspoons salt
50 grams of vegetable oil
Heat the water to 30-40 degrees. Dissolve yeast and sugar in warm water. Leave the yeast for 10 minutes. Then add salt, add all the flour and knead the dough. At the end of kneading, pour vegetable oil into the dough.
Let the dough rise 2 times. Then divide the dough into 50 equal pieces. Shape into buns and arrange on a greased baking sheet. Allow the buns to proof (30-40 minutes). Then bake in an oven heated to 220 degrees for 15-20 minutes. Ready hot buns can be smeared with sugar syrup.
Instead of the usual buns from this dough, you can bake lean wind pies stuffed with jam, or form sugar buns.
Once again, I sincerely wish that my advice will never be useful to you. But if you still have to use them, then I hope that they will help you save both time and money during this difficult time for you.
