Lenten dishes are quick and tasty. Vegetable stew with zucchini

Lent is a period of spiritual and physical cleansing. During fasting, you must refuse any dishes that contain meat, milk and eggs. However, if you know the recipes for lean dishes for every day during Lent, you can provide yourself and your family with complete and balanced nutrition. In this article you will find delicious and original recipes for Lenten dishes with photos.

Lenten borscht

Borscht is traditional and one of the most delicious firsts dishes. Borscht is most often prepared with pork, but during the fasting period it can be prepared vegetarian borscht, which according to taste qualities will not be much different from a meat-based dish.

Components:

• Potatoes – 5 pcs.
• Tomatoes – 2 pcs. or tomato juice - 1 glass.
• Onion – 1 pc.
• Carrots – 200 g.
• Beets – 2 pcs.
• Cabbage – 300 g.
• Sunflower oil.
• Salt, sugar, vinegar, garlic and other spices - to taste.

Peel and chop the vegetables. Finely chop the cabbage. Remove the skins from the tomatoes and puree using a blender. Cut the onion and garlic into small cubes.

Place potatoes in a saucepan, add water and put on fire. After 10 minutes, add cabbage to the potatoes.

Heat a frying pan, pour vegetable oil. When it warms up, put the onion in the pan, fry for 2 minutes, adding the carrots. Fry until done. At the end of cooking, add the twisted tomatoes and bring to a boil.

Grate the beets and squeeze out the juice. Roast the beets, sprinkling them with lemon juice or vinegar to retain their rich color. Pour the juice into a saucepan, add a little vinegar. This juice must be poured into the borscht at the very end of cooking.

Add beets, roast, salt, sugar and spices to the pan. Cook until done. Turn off the borscht, adding garlic, herbs and beet juice with vinegar. Serve with black bread fresh onions, garlic and herbs.

Lenten cabbage rolls

If you can’t decide what to cook in Lent before Easter, you can take the recipes from the classic ones, but cook them without meat. Great recipe During fasting, cabbage rolls are served, in which vegetables should be placed instead of minced meat. Lenten cabbage rolls The taste is not inferior to the classic ones, but they contain fewer calories and can be consumed even during the Great Fast.

Components:

• Large cabbage – 1 pc.
• Rice – 150 g.
• Onions and carrots 200 g each.
• Tomato juice – 200 ml.
• Dill, green onions - to taste.
• Sunflower oil, garlic, sugar, spices.

Divide the cabbage into sheets and boil until soft. For medium-sized sheets it will take about five minutes. Boil the rice until cooked and let cool. It is best to use round rice - it provides the necessary stickiness.

Finely chop the onion and grate the carrots. Fry the vegetables until cooked. Mix rice, frying, chopped or dry garlic and dill. Add spices and salt.

The finished mixture must be laid out on sheets. Wrap the filling. Fry on both sides for 1-2 minutes. Place the cabbage rolls in a saucepan, add juice, add spices and simmer for half an hour.

Serve cabbage rolls with green onions, dill and any Lenten sauce. Boiled potatoes with dill are suitable as a side dish for this dish.

Mushroom stew

Vegetables are the basis of nutrition during Lent. Mushroom stew is an excellent dish for lunch or dinner. It consists of fresh mushrooms, vegetables, herbs and spices. The dish turns out tasty, nutritious and aromatic.

Components:

• Champignons or other mushrooms – 500 g.
• Onion and bell pepper 300 g each.
• Tomato paste – 50 ml or tomato juice – 200 ml.
• Flour – 1 tbsp. l.
• Spices.

Mushrooms must be washed and cut into large pieces. If champignons are used, the middle mushroom must be cut into four parts. The onion must be peeled and cut into large slices. Peel the sweet pepper and cut into large cubes. Cut the garlic into slices.

Fry garlic and onion in olive or vegetable oil. After 2-3 minutes, add bell peppers and fry for a few more minutes. Then add the champignons and fry for 10 minutes.

All that remains is to add tomato paste, a little flour, 300 ml of types and bring to a boil. When the stew boils, add spices and salt. Simmer for 15 minutes over low heat. Serve with parsley, dill or other herbs to taste.

Pilaf with pumpkin, dried apricots and raisins

Words - fragrant and hearty dish, for the preparation of which it is not necessary to use meat. In addition, dried apricots and other dried fruits give the dish an incredible taste. This lean dish will appeal even to those who love pilaf with meat.

Components:

• Brown rice – 300 g.
• Onion – 1 pc.
• Carrots – 300 g.
• Pumpkin – 300g.
• Garlic – 2 heads.
• Seasoning for pilaf and salt.
• Raisins, dried apricots and other dried fruits - a handful each.

Pumpkin and carrots should be peeled and cut into strips. Cut the onion into cubes. Fry the vegetables one by one in vegetable oil. Pour into a cauldron, adding dried fruits, garlic and spices.

Brown rice rinse and fry in vegetable oil for a few minutes. Add to other ingredients. All that remains is to add water or vegetable broth in such an amount that the liquid covers the components by 3 cm.

Cover with a lid and cook for 50-60 minutes. Brown rice takes longer to cook than usual, so if you cook pilaf from regular rice, the time should be reduced to 30 minutes.

Serve the finished pilaf with fresh herbs. The best accompaniments to this dish are: fresh salad or vegetable mix. Dried fruits give the dish a rich taste and aroma, so this pilaf is not inferior traditional dish with meat.

Barley porridge with olives and vegetables

Pearl barley porridge is a fairly simple side dish. However, if you add vegetables, olives, bright spices and herbs to it, you can turn pearl barley porridge V full meal, which can be consumed even during Lent.

Components:

• Pearl barley – 200 g.
• Carrots – 1 pc.
• Onion – 150 g.
• Olives – 100 g.
• Sesame – 10 g.
• Water – 1 liter.
• Vegetable oil – 60 ml.
• Salt, pepper and other spices to taste.

Pearl barley should be washed and the water drained. Fry in a dry frying pan until a pleasant aroma of pearl barley appears. Sesame seeds should also be fried in a dry frying pan to create a pleasant crunch.

Cut the carrots into thin slices, and finely chop the onion or cut into large cubes. Fry.

Place fried vegetables, sesame seeds, pearl barley and fill with water. Cook until done, adding salt, black pepper and other spices at the end of cooking.

The olives must be cut into thin slices and added to the porridge 10-15 minutes before the end of cooking. On average, cooking porridge takes 50 minutes. The porridge should be served with fresh herbs or slices of fresh cucumbers.

Vegetarian curry

If you are looking for original Lenten dishes for every day during Lent, pay attention to vegetarian curry. It's spicy savory dish, which will be the highlight of your Lenten menu. An original combination of vegetables and spices will surprise your friends and acquaintances with its taste.

Components:

• Frozen vegetable mixture – 800 g.
• Almonds – two nuts.
• Onion – 100 g.
• Ginger root – 20 g.
• Coconut milk – 1 glass.
• Garlic - to taste.
• Vegetable oil – 80 ml.
• Coriander, hot peppers, saffron, turmeric - to taste.

To prepare this dish, you can use any set of vegetables. It may include sweet peppers, potatoes, zucchini, broccoli, carrots, asparagus and peas. The most important thing in this dish is the right set of spices. For those who love spicy dishes, can be used large quantity hot pepper.

Fry the vegetable mixture in vegetable oil, add finely chopped onion. Additionally add garlic and ginger, cut into thin slices. Add almonds, coriander, saffron, turmeric, chili pepper, black pepper and other spices to taste to this mixture.

All that remains is to add coconut milk, salt and simmer for 10-15 minutes. This dish is served hot. Additionally, you can garnish the curry with dill and parsley, and serve with fresh vegetables.

Cabbage, orange and apple salad

Fresh salad – best dish for those who fast or are interested in proper nutrition. Salad based on red cabbage, apples and oranges – delicious combination and benefits. Its preparation takes a minimum of time. In addition, this salad can be both a main dish and a great addition to porridge or boiled potatoes.

Components:

• Red cabbage – 400 g
• Apple – 200 g.
• Orange – 200 g.
• Olive or sunflower oil – 30 ml.
• Apple or grape vinegar – 30 ml.
• Black pepper and salt - to taste.

Peel apples and oranges and cut into thin slices. Shred the cabbage. Mix all the ingredients, season the salad with any vegetable oil and fruit vinegar. Season with salt and pepper. This salad is suitable as a main meal or as an addition to other dietary dishes.

Lenten cutlets

Lent is a test for every Orthodox person. Of course, meat cannot be replaced with vegetables, but tasty and crispy vegetarian cutlets will become a favorite dish during the fasting period.

Components:

• Cabbage – 1 pc.
• Semolina – 50 g.
• Onion – 100 g.
• Flour – 30 g.
• Garlic – ½ head.
• Salt, spices, dill - to taste.
• Breadcrumbs.
• Sunflower oil.

Boil the cabbage for 10 minutes. Remove it from the water and let the water drain. Grind using a blender or meat grinder, and additionally squeeze out the liquid.

Grind the onion and garlic using a blender or finely chop. Chop the dill using a hatchet or slice it. Combine all ingredients, salt and pepper. Add semolina and flour. Let stand for 10 minutes for the semolina to swell.

Form cutlets from the resulting mass, roll in breadcrumbs and fry in vegetable oil. Serve with vegetable salad or pickles.

Lenten cookies

If you are looking for delicious Lenten recipes for every day, pay attention to Lenten cookies. It will make a wonderful dessert or snack during Lent. In addition, cookies do not contain sugar, so they can be part of dietary food and children's menu.

Components:

• Oatmeal – 200 g.
• Rye flour – 2 tbsp. l.
• Green apples – 400 g.
• Carrots – 60 g.
• Walnut – 50 g.
• Cranberry – 40 g.
• Dates – 5 pcs.
• Freshly squeezed carrot or apple juice – 60 ml.
• Cinnamon and vanilla - to taste.
• Sesame – 2 tbsp. l.

Chop nuts and dates. Grate the carrots on a coarse grater. Grind the apple using a blender or grate it on a fine grater. Mix all ingredients, adding spices, juice, cranberries, oatmeal and flour.

The resulting mass must be left for 20 minutes so that the flour and oatmeal absorb the juice. Form cookies from the resulting mass and roll them in sesame seeds. Place on a baking sheet lined with parchment.

Bake for half an hour at medium temperature. Ready-made cookies can be eaten both hot and cold.

Lenten okroshka

Despite the fact that okroshka is considered a summer dish, it can be prepared throughout the year. During fasting, okroshka can be prepared with salted or pickled mushrooms. It is best to prepare this dish with salted milk mushrooms or saffron milk caps.

Components:

• Fresh cucumbers – 400 g.
• Pickled apples – 2 pcs.
• Salted mushrooms – 150 g.
• Kvass – 1.5 liters.
• Green onions – 1 bunch.
• Dill – 1 bunch.
• Mustard, apple cider vinegar, salt - to taste.

Mushrooms must be thoroughly washed under running water and finely chopped. Peel fresh cucumbers and cut them into small cubes. Chop the greens. Peel and core the apple and cut into small cubes.

Mix all ingredients and pour kvass. To give okroshka spicy taste and aroma, add a little apple or grape vinegar, mustard and black pepper. Add salt to taste. Additionally, you can add boiled potatoes and fresh radishes to the okroshka.

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

Crumbled buckwheat porridge

1 cup buckwheat, 2 cups water, salt.

Measure the grains, sort them out, and fry them. Boil water, add salt, add oil, add cereal, stir and cook over low heat on a cast iron stand.

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

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

Place a whole onion and finely chopped parsnip roots into salted boiling water, boil for 5 minutes, then add cereal and cook over low heat, stirring, until the cereal is completely boiled. After this, remove the onion, remove the pulp from the heat, season with pepper, parsley, add salt and let stand under the lid for 15 minutes to steam.

Tender buckwheat

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

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

Tikhvin gruel

1/2 cup peas, 1 1/2 liters of water, 1 cup buckwheat, 2 onions, 4 tbsp. spoons of sunflower oil.

Wash the peas, boil in water (without adding salt) and when the water has evaporated by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onion, fried in oil, and salt.

Millet porridge with prunes

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

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

Millet with onions

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

Place a saucepan with two glasses of water on the fire. While the water is boiling, rinse about 4/5 cup of millet. In dry form, millet is added in a volume of 3/5. Place millet into boiling water. Once boiling, reduce heat to low. The pan must be tightly closed, as foam will form when boiling. Let the porridge cook, then put two chopped onions in it: you need to do this very quickly, literally within a few seconds, so that steam does not escape. Add salt halfway through cooking. 5 minutes before readiness, add fennel or dill. After cooking, you can add a few teaspoons of vegetable oil if desired. After the water has boiled away and removed from the heat, the porridge remains covered for 15-20 minutes.

Millet with pumpkin

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

Cut sweet pumpkin into slices, place in a saucepan with two glasses of water and cook. After 10-15 minutes, add a glass of washed millet. When the porridge boils, turn the heat to low and cover the pan tightly with a lid. You can add a little salt. Cook until the water boils. The porridge will taste better if you keep it “under the woman” for an hour.

Rolled porridge

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

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

Lean peas with vegetables

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

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

Salads

Salad with prunes

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

Carrot salad with pickled cucumber

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

Salad of grated carrots, beets, cabbage and onions

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

Grated carrot salad with kohlrabi cabbage

3-4 carrots, 200 g of kohlrabi, a small spoon of honey, a tablespoon of ground walnuts and a little lemon, cranberry, cherry, apple or pomegranate juice, a sprig of herbs.
Wash the carrots and kohlrabi thoroughly, grate them on a fine grater and mix. Season with well pureed honey mixture, lemon juice. Decorate the salad with nut crumbs.

Soups, stews

Chowder with buckwheat

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

Cabbage soup with tomato paste

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

First meal

Cabbage soup

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

Cabbage soup with mushrooms

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

Vegetable rassolnik

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

Second courses

Stewed cabbage

1 kg cabbage, 200 g tomatoes, tablespoon vegetable oil, red ground pepper, dill and 2 medium-sized potato tubers.
Separate the cabbage into individual leaves, cut out the stems, layer the thin leaves and chop them. Pour 0.5 cups of water into the cast iron. When it boils, add the chopped coarse part of the leaf and simmer covered for 3 minutes. After this, add a thin shredded cabbage leaf and simmer until it becomes limp. Add red pepper, mix potatoes and simmer until done.

White cabbage with mushrooms

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

Monastery-style boiled beans

Sort out the colored beans, rinse well, scald with boiling water, pour a small amount warm water, just enough to cover the beans, and cook until the beans are soft. Then add salt to taste, add finely chopped onion and onion. Cook for about half an hour, then add chopped parsley and dill. Submit boiled beans hot or cold along with the remaining broth.

Mushroom caviar

This caviar is prepared from dried or salted mushrooms, as well as from a mixture of them.
Wash and cook until done dried mushrooms, cool, finely chop or mince.
Salted mushrooms should be washed in cold water and also chop.
Finely chopped onion fry in vegetable oil, add mushrooms and simmer for 10-15 minutes.
Three minutes before the end of stewing, add crushed garlic, vinegar, pepper, and salt.
Place the finished caviar in a heap on a plate and sprinkle with green onions.
Salted mushrooms - 70 g, dried - 20 g, vegetable oil -15 g, onions - 10 g, green onions - 20 g, 3% vinegar - 5 g, garlic, salt and pepper to taste.

Radish with oil

Grate the washed and peeled radish on a fine grater. Add salt, sugar, finely chopped onions, vegetable oil, vinegar. Stir everything well and let stand for a few minutes. Then place in a salad bowl in a heap, garnish with chopped herbs.
Radish - 100 g, onion - 20 g, vegetable oil - 5 g, salt, sugar, vinegar, herbs to taste.

Pickled cucumber caviar

Finely chop the pickled cucumbers and squeeze the juice from the resulting mass.
Fry finely chopped onions in vegetable oil, add chopped cucumbers and continue frying over low heat for half an hour, then add tomato puree and fry everything together for another 15-20 minutes. A minute before readiness, season the caviar with ground pepper.
In the same way you can prepare caviar from salted tomatoes.
Pickled cucumbers - 1 kg, onions - 200 g, tomato puree - 50 g, vegetable oil - 40 g, salt and pepper to taste.

Radish salad

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

Carrot salad with apples

300 g raw carrots, 2 apples, 1 tablespoon sugar, 1 teaspoon lemon juice, salt to taste, 2 tablespoons vegetable oil, parsley.
Grate the carrots on a coarse grater, cut the apple into cubes and sprinkle with lemon juice to prevent it from darkening. Season with salt, sugar, vegetable oil, stir, garnish with parsley.

Vegetable vinaigrette

Boil diced carrots (2-3 pcs.) in lightly salted water and acidified with a few drops of vinegar, followed by beets (1 pc.). Separately, boil the diced potatoes in salted water. Combine the vegetable broths and save, and drain the chopped vegetables in a colander, and then mix with small diced pickled cucumbers (2 pcs.), cut into strips onions(2-3 heads), canned green peas (250 g), raisins (2-3 tablespoons) and peeled and diced lemon (1 pc.). From vegetable broth, vegetable oil (1 cup), wine (1 cup), juice of a second lemon, black pepper (several teaspoons), table mustard (1 teaspoon) and salt (to taste), prepare the marinade and bring it to a boil. Pour the marinade over the salad and keep covered for 30 minutes, then divide into portions.

White bean salad

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

Bean and potato salad

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

Salad with herring

Half a head of cauliflower, 200 g of canned green beans, 1 small herring, 1 tbsp. tablespoons vegetable oil and vinegar, ground black pepper, a little hot pepper, chopped parsley, a pinch of sugar. Cauliflower Boil in salted water and separate into florets. Boil and cut fresh beans (canned ones can be used). Cut the herring into small pieces. Mix the remaining products and pour this mixture over the cabbage and herring. Place in a cool place for at least 1 hour. Serve with black bread.

Beetroot and onion salad

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

Bean salad with baked beets

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

First meal

Lenten pea soup

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

Russian Lenten soup

Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In the summer, you can add fresh tomatoes, cut into slices, which are added at the same time as the potatoes.
When serving, sprinkle with parsley or dill.
Potatoes, cabbage - 100 g each, onion - 20 g, 1 carrot - 20 g, pearl barley - 20 g, dill, salt to taste.

Rassolnik

Chop peeled and washed parsley, celery, and onion into strips and fry everything together in oil.
Cut the skin off the pickled cucumbers and boil it separately in two liters of water. This is broth for pickle.
Cut the peeled cucumbers lengthwise into four parts, remove the seeds, and finely chop the cucumber pulp into pieces.
In a small saucepan, simmer the cucumbers. To do this, put cucumbers in a saucepan, pour in half a glass of broth, cook over low heat until the cucumbers are completely softened.
Cut the potatoes into cubes, shred fresh cabbage.
Boil the potatoes in the boiling broth, then add the cabbage; when the cabbage and potatoes are ready, add the sautéed vegetables and poached cucumbers.
5 minutes before the end of cooking, salt the pickle, add pepper, bay leaf and other spices to taste.
A minute before readiness, pour cucumber pickle into the pickle.
200 g fresh cabbage, 3-4 medium potatoes, 1 carrot, 2-3 parsley roots, 1 celery root, 1 onion, 2 medium-sized cucumbers, 2 tablespoons oil, half a glass of cucumber brine, 2 liters of water, salt, pepper, bay leaves leaf to taste.
Rassolnik can be prepared with fresh or dried mushrooms, with cereals (wheat, pearl barley, oatmeal). In this case, these products must be added to the specified recipe.

Festive hodgepodge (on fish days)

Prepare a liter of very strong broth from any fish.
Fry finely chopped onion in a saucepan in oil.
Gently sprinkle the onion with flour, stir, fry until the flour turns golden brown. Then pour fish broth and cucumber brine into the pan, mix well and bring to a boil.
Chop mushrooms, capers, remove pits from olives, add all this to the broth, bring to a boil.
Cut the fish into pieces, scald with boiling water, simmer in a frying pan with butter, tomato puree and peeled cucumbers.
Add the fish and cucumbers to the pan and cook the hodgepodge over low heat until the fish is cooked. Three minutes before readiness, add bay leaf and spices.
Properly made solyanka has a light, slightly reddish broth, pungent taste, the smell of fish and spices.
When serving, place a piece of each type of fish on plates, fill with broth, add a mug of lemon, dill or parsley, and olives. You can serve pies with fish along with Solyanka. 100 g of fresh salmon, 100 g of fresh pike perch, 100 g of fresh (or salted) sturgeon, a small can of olives, two teaspoons of tomato puree, 3 pickled white mushrooms, 2 pickled cucumbers, an onion, 2 tablespoons of vegetable oil, a tablespoon of flour , a quarter of a lemon, a dozen olives, half a glass of cucumber pickle, a tablespoon of capers, black peppercorns, bay leaf, salt to taste, a bunch of dill or parsley, 2 mugs of lemon.

Sour daily mushroom soup

Boil dry mushrooms and roots. Finely chop the mushrooms removed from the broth. Mushrooms and broth will be needed to prepare cabbage soup.
Simmer the squeezed shredded sauerkraut with a glass of water and two tablespoons of tomato paste over low heat for one and a half to two hours. The cabbage should be very soft.
In 10-15 minutes. Before the cabbage is finished stewing, add the roots and onions fried in oil, and about five minutes before it is ready, add the toasted flour.
Place the cabbage in a saucepan, add chopped mushrooms, broth and cook for about forty minutes until tender. You cannot salt cabbage soup from sauerkraut - you can ruin the dish. Cabbage soup tastes better the longer it is cooked. Previously, such cabbage soup was placed in a hot oven for a day, and left in the cold at night.
Add two cloves of garlic, mashed with salt, to the prepared cabbage soup.
You can serve cabbage soup with kulebyaka with fried buckwheat porridge.
You can add potatoes or cereal to the cabbage soup. To do this, cut three potatoes into cubes, separately steam two tablespoons of pearl barley or millet until half cooked. Potatoes and cereals should be placed in boiling mushroom broth twenty minutes earlier than stewed cabbage.
Sauerkraut - 200 g, dried mushrooms - 20 g, carrots - 20 g, tomato puree - 20 g, South flour, butter - 20 g, bay leaf, pepper, herbs, salt to taste.

Mushroom soup with buckwheat

Boil the diced potatoes, add buckwheat, soaked dried mushrooms, fried onions, salt. Cook until done. Sprinkle the finished soup with herbs. Potatoes -100 g, buckwheat - 30 g, mushrooms - South, onions - 20 g, butter -15 g, parsley, salt, pepper to taste.

Lenten prison from sauerkraut

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

Sour cabbage soup

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

Beetroot

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

Beetroot soup with beans

Soak large red beans in cold water overnight and then cook until tender. Bake sweet red beets in the oven, add garlic crushed with salt (1-2 cloves).
Cover the pan with borscht with a lid (loosely) and let it sit for at least half an hour so that the borscht gains flavor and color. Serve hot with hot red pepper. Serve the borscht with rye bread croutons and garlic sauce. This borscht tastes better on the second day; it can be served warm or cold, depending on your taste.
You can prepare borscht with beans from sauerkraut, shredded cabbage by first frying it in vegetable oil and preparing a sauteed tomato paste, adding a little sugar to it.
To the borscht with beans, you can add finely chopped beets and pre-boiled in a small amount of water, along with the broth left over from cooking them. With this borscht you can place separately boiled fish balls into plates.

Pea soup with onion

Cook round yellow peas, prepared and pre-soaked for 4-5 hours, until soft. Add carrots cut into thin slices, stars or strips and cook the peas until fully cooked. Saute finely chopped onion in vegetable oil until transparent and slightly golden, season the soup and add salt to taste. Serve the hot lean onion pie with the soup, cutting it into pieces. Preparation of the pie: prepare a simple recipe using 500 g of flour, 2 glasses of water and 30 g of yeast and 1/2 teaspoon of salt. yeast dough, let him come.
Roll out thin flatbreads and bake in the oven, lightly browning each one. Fry a lot of finely chopped onions in vegetable oil, layer the baked cakes with them, placing them one on top of the other, and bake the pie in the oven.

Bread soup with beans and vegetables

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

White bean soup

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

Onion soup

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

Chowder

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

Lentil stew

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

Fish soup

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

Fish solyanka

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

Rassolnik Novo-Troitsky

5 ruffs, 400 g pike perch, 400 g fresh (frozen) fish fatty varieties, better than sturgeon, 400 g of salted fish (stellate sturgeon), sturgeon, beluga, 10 - 15 crayfish, 2 parsley roots, 5 pickled cucumbers, 2 tbsp. spoons of flour, cucumber pickle, salt, pepper to taste, 1 tbsp. spoon of tomato puree, 1 bunch of dill.
Place the ruffs in gauze, tie it into a knot and place it in a pan of water. Add parsley root, salt and cook the fish soup. When the soup is cooked, remove the gauze with ruffs from it and strain. Then cook in it portioned pieces large fish. Place the cooked fish in cold salted water. Salted fish cook separately. Fry the flour in a heated pan, stir it hot cucumber pickle, bring to a boil, add broth from cooking fresh fish and boil again. Then put the side dish in the pan: pieces of boiled fish, cucumbers simmered with tomatoes until soft, boiled crayfish tails. Place dill in plates with pickle sauce.

Second courses

Potatoes with mushrooms

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

Potato casserole

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

Potato dumplings

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

Potatoes with salted mushrooms

Boil potatoes in salted water, peel, cut into slices, and brown in boiling oil. Then place in layers on a deep dish greased and sprinkled with crumbs, topped with salted mushrooms fried in vegetable oil and onions. Sprinkle the last layer - potatoes - with breadcrumbs and drizzle with oil. Bake in the oven.

Baked potatoes stuffed with fried onions

Bake the potatoes, peel them, cut off the tops, make recesses of such depth that the walls can hold the minced meat. Mash the extracted mixture, pour oil over it, mix with chopped onion fried in oil and stuff the potatoes. Sprinkle it with oil and bake in the oven. Baked potatoes stuffed with buckwheat porridge and onions
Bake the potatoes, peel them, cut off the tops, make recesses of such depth that the walls can hold the minced meat. Cook buckwheat porridge: pour the cereal into a pan (it should take up half the volume), add oil, salt, pour boiling water over it (so that the cereal is covered) and put the pan in the oven in a frying pan with boiling water (it will need to be replenished as it boils). Add chopped fried onions to the prepared porridge, stir and stuff the potatoes. Spray it generously with oil and heat it in the oven. Mix the remaining porridge and potatoes with butter, roll into balls by hand, roll them in flour and brown in butter. Place the potatoes on a plate and place the balls around them. Serve with butter.

Cabbage casserole

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

Stuffed cabbage rolls with white cabbage

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

Sauerkraut cabbage rolls

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

Cabbage with tomatoes

2 heads of fresh cabbage (about 2.5 kg), 2/3 cup sunflower oil, 500 g pickled tomatoes, 1 teaspoon salt, 1 teaspoon red pepper, 2 bay leaves, 10 black peppercorns, flour, garlic ( optional).
Peel the heads of cabbage from outer leaves, wash and cut into 4 pieces. Cut out the stalk, chop the cabbage coarsely, add salt and rub with your hands. Add a little more than 1/2 cup of water and cook for 10 minutes. Grate the tomatoes and add to the prepared dish along with red pepper, sunflower oil, bay leaf and black pepper. Mix well and simmer over low heat for 40 minutes, stirring occasionally. Remove the lid and 10 min. cook over high heat, stirring frequently. Add flour, stirring continuously, after 2-3 minutes. remove from heat. Add crushed garlic to taste.

Cabbage pancakes

400 g cabbage, flour, 2 teaspoons of crackers, vegetable oil, salt, spices.
Peel the cabbage, rinse, chop and simmer until it becomes soft. Stewed cabbage pass through a meat grinder, add salt, mix with flour and breadcrumbs and place with a spoon on a hot, oiled frying pan, shaping into pancakes.

Dumplings with cabbage

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

Dumplings with fresh cabbage

500 g cabbage, 400 g flour, 50 g butter, 50 g onion, 15 g mushroom flour, pepper, salt.
Finely chop the cabbage, fry in oil with chopped onion and dried porcini mushroom flour, steam until the mushroom flour steams, sprinkle with pepper, and cool. Salt the wheat flour, add water, knead the dough, roll out as thick as a finger, cut into pieces, roll out a circle the size of the bottom of a glass. Place a full teaspoon of minced cabbage into each circle, pinch well, place in boiling salted water and cook until the dumplings float to the surface. Pour the dumplings with vegetable oil mixed with fried onions.

Beans with potatoes

Cook white beans and peeled potatoes, previously soaked in cold water, separately until tender, strain off the remaining broth and cool well. Cut the potatoes into slices, fry in well-heated oil and mix with cold beans. Add finely chopped and sautéed onion in oil, 1-2 tbsp. spoons of tomato puree, salt, ground black pepper and mix everything carefully again. Place the pan on low heat or in the oven, cover with a lid, and cook for 10-15 minutes. The proportions of products when preparing a dish are arbitrary.

Bean and potato stew

1 cup cauliflower beans, 700 g potatoes, 1 - 2 onions, 3-4 tbsp. spoons of tomato paste, 2 tbsp. spoons of vegetable oil, salt and spices to taste.
Pre-soak red or variegated beans in cold water until soft, strain the broth into a bowl. Peel the potatoes, cut into large rollers, pour in the bean broth and simmer over low heat until almost done, covering the pan with a lid. For the dressing: finely chop the onion, fry it in vegetable oil, add tomato paste and simmer everything. Season the tomato sauce with salt, ground black pepper and spices to taste, add bay powder, simmer for another 3 - 5 minutes. Transfer the dressing to the pan with the potatoes, bring to a boil, pour in 1/2 cup (or more, depending on the desired thickness of the stew) of boiling water and stir very carefully so as not to mash the bean grains. Cover the pan with a lid and simmer the stew over low heat or in the oven until the beans and potatoes are cooked. Serve hot with sprigs of parsley or cilantro.

Lentils in thick sauce

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

Pea - pea porridge

Boil round or shelled yellow peas prepared for cooking until completely softened in a small amount of water, adding salt at the end of cooking. Mash the hot peas thoroughly, without discarding the remaining pea broth. Sauté a lot of finely chopped onion in vegetable oil until translucent and slightly golden in color, mix it (along with the oil left over from frying the onions) with the pea mass, add salt and pepper to taste. Serve the peas hot or use them as a filling for pies.

Pea balls

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

Pea jelly

Crush or grind the yellow split peas well in a coffee grinder and dilute the resulting flour with a small amount of water. Pour diluted water into boiling salted water (ratio of pea flour and water 1:3), stirring pea flour and cook over low heat for 15-20 minutes, stirring continuously. Pour the hot pea jelly into plates or portion molds, grease them well with vegetable oil, and let them harden completely. For dressing: finely chop 2 - 3 onions, fry them in vegetable oil, taking enough of it to season all the portions of the prepared jelly. Cut the frozen jelly into portions, place on plates, put onion on top of each portion and pour over the hot oil in which it was fried.

Potato cutlets with prunes

Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.
Let it sit for about twenty minutes so that the flour swells, at this time prepare the prunes - peel them from the seeds, pour boiling water over them.
Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.

Loose buckwheat porridge

Fry a glass of buckwheat in a frying pan until it is browned.
Pour exactly two glasses of water into a saucepan (it is better to use a wok) with a tight lid, add salt and put on fire.
When the water boils, pour hot buckwheat into it and cover with a lid. The cover must not be removed until fully cooked porridge.
The porridge should be cooked for 15 minutes, first on high, then on medium and finally on low heat.
The finished porridge should be seasoned with finely chopped onions, fried in oil until golden brown, and dry mushrooms, pre-processed.
This porridge can be served as independent dish, and can also be used as a filling for pies.

Lenten dough for pies

Knead the dough from half a kilogram of flour, two glasses of water and 25-30 g of yeast.
When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands. Then let him approach again. After this, the dough is ready for further work.

Buckwheat porridge shangi

Roll out flatbreads from lean dough, in the middle of each place buckwheat porridge cooked with onions and mushrooms, fold the edges of the flatbread.
Place the finished shangi on a greased pan and bake them in the oven.
The same shangi can be prepared with a filling of fried onions, potatoes, crushed with garlic and fried onions.

Buckwheat pancakes, "sinners"

Pour three glasses of boiling water over three glasses of buckwheat flour in the evening, stir well and leave for an hour. If you don’t have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.

When the dough has cooled, dilute it with a glass of boiling water. When the dough is lukewarm, add 25 g of yeast dissolved in half a glass of water.

In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the consistency of sour cream, put it in a warm place and bake in a frying pan when the dough rises again.

These pancakes are especially good with onion toppings.

Pancakes with seasonings (mushrooms, onions)

Prepare a dough from 300 g of flour, a glass of water, 20 g of yeast and place it in a warm place.
When the dough is ready, pour another glass of warm water into it, two tablespoons of vegetable oil, add salt, sugar, the rest of the flour and mix everything thoroughly.
Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green onions or onions, cut into rings.
Having spread the baked goods in a frying pan, fill them with dough and fry like ordinary pancakes.

Pies with mushrooms

Dissolve the yeast in one and a half glasses of warm water, add two hundred grams of flour, stir and place the dough in a warm place for 2-3 hours.
Grind 100 grams of vegetable oil with one hundred grams of sugar, pour into the dough, stir, add two hundred and fifty grams of flour, leave for 1-1.5 hours to ferment.
Soak 100 grams of washed dried mushrooms for two hours, boil them until tender and pass through a meat grinder. Fry three finely chopped onions in a frying pan in vegetable oil. When the onion turns golden, add finely chopped mushrooms, add salt, and fry for a few more minutes.
From ready dough form into balls and let them rise. Then roll the balls into cakes, place the mushroom mass in the middle of each, make pies, let them rise for half an hour on a greased baking sheet, then carefully brush the surface of the pies with sweet strong tea and bake in a preheated oven for 30-40 minutes.
Ready-made pies place in a deep plate and cover with a towel.

Rasstegai

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

Pie with cabbage and fish

Roll out the lean dough into the shape of the future pie.
Place a layer of cabbage evenly, a layer of chopped fish on it, and another layer of cabbage.
Pinch the edges of the pie and bake the pie in the oven.

Potato fritters

Grate the peeled raw potatoes, add salt, let the juice appear, then add a little water and enough flour to make a dough like for pancakes.
Spoon the finished dough onto hot frying pan greased with vegetable oil and fry on both sides.

Beans in a pot
(ancient Byzantine recipe)

This is very tasty dish came to us from the Orthodox cuisine of Byzantium. Here's how to cook it in modern conditions.
Soak the beans overnight, boil the next day and drain the liquid into a separate bowl.
Cut the onion into rings and lightly fry in vegetable oil, then salt well and pepper with black and red pepper.
Place, alternating, a layer of beans and a layer of fried onions in a fireproof dish (the top layer should be beans), pour everything with the remaining vegetable oil and pour in the water in which the beans were cooked.
Bake in the oven at medium temperature for 40 minutes. Serve in the same container in which the beans were baked.
300 g of mature beans, 12 large onions, half a glass of vegetable oil, a liter of water, 1 full teaspoon of salt, a teaspoon of pepper, an incomplete tablespoon of ground red pepper.

Fish cutlets

1 kg of hake, cod or pollock back, 2 onions, 150 g of bread, flour, 100 g of vegetable oil, black pepper, salt, 1 teaspoon of sugar.
Clean the fish, wash it, separate the fillets from the bones and grind through a meat grinder along with fried onions and squeezed out bread, season with sugar, pepper, add flour, mix to form thick minced meat. Form cutlets, roll in breadcrumbs, fry in vegetable oil until golden crust. Place the cutlets in a saucepan, add fish broth, and place in the oven for 20 minutes. Serve with potatoes.

Fish casserole

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

Fish baked in foil

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

Fish baked in cabbage

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

Rybnik

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

With cumin and horseradish root

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

Garlic salad dressing

Crush 3 - 4 cloves of garlic well with a garlic clove, grind it with salt and add 3 tbsp. spoons of cold boiled water and 2 tbsp. spoons of hot vegetable oil. Mix the whole mass thoroughly and use it for simple salads or appetizers made from boiled legumes.
This dressing can be made spicy. To do this, crush the peeled garlic with a garlic clove or crush it thoroughly. Pour into preheated and then slightly cooled vegetable oil and simmer lightly over very low heat so that the garlic releases all its juice into the oil, but does not burn. Add ground red hot pepper, mix well, pour everything into glass jar and use to add to soups or salad dressings to taste.

Salad dressing

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

Tomato dressing with onions

Pour hot salted water into the fried finely chopped onion, sprinkled with red pepper, and boil lightly. Then add tomato slices (fresh or canned) and simmer everything together for another 15-20 minutes.
Use the dressing for stewed cauliflower or yellow peas.

Spicy oil dressing

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

Sauces

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

Red tomato sauce

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

Garlic Sause

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

Peanut sauce

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

Mustard sauce

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

Nut seasoning

Thoroughly chop and grind the kernels of 20 walnuts, add chopped garlic cloves (half a medium head) and grind well again. Add 100 g of crustless bread soaked in water and well-wrung out and grind the whole mass in an enamel bowl, adding 1/2 cup of vegetable oil little by little. When the mass thickens, pour 1 teaspoon of vinegar or the juice of 1/2 lemon into it and mix well.

Bechamel sauce

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

Bean sauce

2 cups of soybeans, 1 liter of water, 3 onions, 2 tablespoons of vegetable oil, ground red pepper, ginger, bay leaf.
Soak the soybeans for two days, changing the water from time to time. On the third day, drain the water, add fresh water and put the beans on the fire. Cook the beans over low heat, adding water if necessary. After 1.5 hours, pour out the water and add new water. Boil for another 1-1.5 hours, then discard the beans in a colander, and prepare the sauce using the broth in which they were boiled. For this you will need a glass of broth, but do not throw out the rest of the broth - it will be useful for the soup.
In a glass of broth, cook the beans with finely chopped onion, bay leaf and herbs. Add 2 level tablespoons of tomato paste and a tablespoon of dried herbs into the sauce with beans. Remove from heat, mash some of the beans with vegetable oil and add to the sauce.

The fast of the Holy Pentecost is called Great Lent due to the special importance of its establishment. Traditionally, Holy Pentecost and all services begin with Vespers of Maslenitsa (cheese day) week. During the evening service on Forgiveness Sunday, when there is a rite or ritual of general forgiveness in the church.

Lent was established mainly in memory of the forty-day fast of Jesus Christ, who soon after His baptism withdrew into the desert and fasted there (Matthew 4:2), as well as in memory of the forty-day fast of Moses (Exodus 34:28) and Elijah ( 1 Kings 19:8).

There is evidence from ancient times that the fast was established by the apostles and lasted forty days almost from the beginning of its establishment, and the name “Quentary Day” itself is often found in ancient written monuments.

However, the fast of the Holy Pentecost (lasting 40 days everywhere) was not observed in the ancient Church at the same time. This depended on the unequal calculation of the days of fasting and the days when it was allowed. In the Eastern Churches, the order of observance of Lent that exists to this day was established in the 4th century.

Great Lent consists of a forty-day fast (Four Days) and the fast of Holy Week “for the sake of the saving passions” of Christ. The Apostolic Decrees on Great Lent say: “Let this fast (Four Day) be accomplished before the fast of Easter (Holy Week)” (Book 5, Chapter I).

Ancient Christians observed Lent with particular strictness, abstaining even from drinking water until the ninth (third in the afternoon) hour of the day. They ate food after the ninth hour, eating bread and vegetables. Meat, milk, cheese, eggs were prohibited.

The rules for observing Great Lent are also reflected in the Church Charter. During the first and Holy Weeks, the Orthodox Church prescribes especially strict fasting. On Monday and Tuesday of the first week, it is prescribed to observe the highest degree of fasting: “It is not appropriate to eat at all.” During the remaining weeks of Lent, except Saturdays and Sundays, there is dry eating. On Saturdays and Sundays, cooked food with oil (vegetable oil) is allowed. And only on the Feast of the Annunciation, if it does not fall during Holy Week, is eating fish permitted.

The Church strictly condemns those who violate Lent, but, acting in the spirit of God’s love and mercy, does not impose the rules of fasting in its entirety on children, the sick, the infirm and the elderly, and does not exclude them from participating in the joy of communion and Easter. But those who are weak in body, like those who are healthy, are obliged to perform deeds of love and mercy during Lent and, just like during other fasts, to keep a spiritual fast from sins.

In numerous stichera and troparions of the services of the Holy Pentecost, the Church explains the essence of true fasting as a means of spiritual rebirth: a time of spiritual achievement, strengthening oneself in self-denial, and mortifying sinful desires. Therefore, in her hymns, the Church calls the Holy Pentecost a joyful time of fasting.

For Orthodox Christians, the time of fasting is considered a time of working on oneself, both in the spiritual and physical sense. Refusal of entertainment, empty talk, forgiveness of past grievances, and observance of religious rituals are an integral part of fasting. You can find an example of a Lenten menu in this article.

Nutrition rules during fasting

Before deciding to fast, you should think about your readiness for restrictions. For pregnant women, pensioners, and people with stomach problems, it is better to limit themselves to observing spiritual fasting. The main thing in this process- be honest with yourself and count on your strengths. A hungry stomach should not distract from eating spiritual food.

During fasting, the consumption of meat, dairy and seafood is limited. Sometimes it is allowed to eat fish. It all depends on how strict the fast you decide to observe.

The strictest option is to completely refuse food for the whole day. It is suitable only for completely healthy people who are not exposed to physical activity.

In the Orthodox calendar there are days of fasting on which the consumption of hot and oily foods is prohibited. Residents of northern cities should think several times before deciding on such an experiment.

The easiest option for fasting is well suited for beginners in this matter. It consists of limiting meat, fish, and dairy products, including eggs. As for the rest, you can indulge yourself when creating a Lenten menu. Delicious recipes a great variety, meat is replaced by beans or soy products, nori leaves are suitable instead of fish, and eggs are replaced by banana.

Preparation for fasting

A week before fasting, it is customary to give up meat dishes. This will allow you to get used to the new way of eating a little and not put your body into a stressful state. At this time, believers celebrate Maslenitsa and bake pancakes using fish, eggs, cottage cheese, honey, and jam as fillings.

The menu must be maintained on the last day of Maslenitsa week. On this day, it is customary to ask for forgiveness from loved ones and let go of grievances.

Leaving the post

During fasting, the stomach adapts to a new rhythm, so new foods can cause harm to it. That is why you need to return to your usual food gradually, expanding the Lenten menu. Delicious meat dishes, sweets, baked goods and alcohol should be consumed in small quantities.

On the first day of Easter, you should not load your stomach with heavy food. It’s better to start by adding dairy products to your diet, then fish and meat.

The Lenten menu for everyone can include a simple, hearty and uncomplicated salad with beans, chickpeas and vegetables. Before cooking, soak the beans in water overnight.

Ingredients:

• a glass of beans;
• a glass of chickpeas;
• three hundred grams of green beans;
• greenery;
• two cucumbers;
• cherry tomatoes;
• 45 ml olive oil;
• spices;
• lime or lemon juice to taste.

Recipe for vegetable salad with beans:

1. Cook beans and chickpeas.
2. cut green beans half and cook for 20 minutes.
3. Slice cucumbers and tomatoes.
4. In a bowl, combine legumes, vegetables, oil, lemon juice and herbs.

Vegetables, like legumes, can be anything in this dish. Don't be afraid to experiment.

Couscous is used in many dishes oriental cuisine. It is famous for its soft and delicate taste. Like many cereals, it contains useful substances and minerals, has a positive effect on the digestive system, and leaves the stomach feeling full for a long time. Couscous can often be found in Lenten menu recipes. During fasting, you should not forget about proper and balanced nutrition. Couscous with vegetables is suitable for both breakfast and lunch.

Required components:

• a glass of cereal;
• bulb;
• carrot;
• two bell peppers;
• three tomatoes;
• chili pepper;
• zucchini;
• glass of water;
• a couple of cloves of garlic;
• olive oil;
• greenery;
• spices.

Cooking steps:

1. Wash the vegetables well. Peel carrots, onions and zucchini.
2. Cut carrots, onions, tomatoes, garlic into small layers and heat them in a frying pan.
3. Cut the zucchini and pepper into larger pieces and place with other vegetables.
4. Chop the chili pepper as much as possible and put it in the pan.
5. After stirring for five minutes, add seasonings.
6. Pour in water and add couscous.
7. Simmer for five minutes with the lid closed.

To add freshness and juiciness to the dish, add herbs and a drop of lemon juice.

This dish can be prepared using other vegetables you like. For example, eggplants, cabbage, and beets are suitable for them. Mushrooms will perfectly complement couscous with vegetables.

Solyanka with mushrooms is an unusual, original and tasty dish. It will undoubtedly become a highlight in your Lenten menu. During fasting, hodgepodge can be consumed on any day, as it is eaten both hot and cold.

This is the kind of dish that can be prepared when guests are on the doorstep. It will surprise them with its aroma and pleasant sour taste.

The ingredients in this dish are interchangeable. You can use whatever vegetables you find in your refrigerator. There is also a version of the dish using sauerkraut.

Necessary ingredients for making solyanka:

• pickled cucumber;
• bulb;
• five potatoes;
• two hundred grams of mushrooms;
• one hundred grams of pickled mushrooms;
• a small spoon of tomato paste;
• 45 grams of vegetable oil;
• spices to taste.

Preparation:

1. Fill a bowl with water and place it on the stove.
2. Wash, peel and cut the potatoes. Place into boiling water.
3. Make a fry. Chop carrots and onions. Fry in vegetable oil.
4. Fry mushrooms in another bowl.
5. Ready mushrooms combine with frying.
6. Place the pickled cucumber cut into small pieces into the frying pan.
7. Stir for a couple of minutes, add pickled mushrooms.
8. Keep the frying on the fire for another minute and throw it into the pan with the boiled potatoes.
9. Add seasonings, bay leaf, chopped dill or parsley.
10. Cook for a couple of minutes and turn off.

Place a slice of lemon on top of the soup in a plate; you can replace it with olives or capers.

Peppers stuffed with vegetables and couscous

Stuffed pepper usually prepared using minced meat. In this version, the meat is replaced with couscous and vegetables. This dish can be safely included in your Lenten menu for every day. Instead of this cereal, you can use rice or buckwheat.

Recipe ingredients:

• bell pepper (about 7 pieces);
• 30 grams of couscous;
• 30 grams of pumpkin;
• half a red onion;
• half a small spoon soy sauce;
• 300 ml filtered water;
• a little olive oil;
• a sprig of cilantro;
• a sprig of parsley;
• a clove of garlic;
• spices to taste.

Cooking steps:

1. Heat one hundred milliliters of water in a container, and when it starts to boil, add the cereal into it.
2. Close the container with a lid. After five minutes, the couscous is ready.
3. Peel the pumpkin, chop the pulp and mix with the prepared cereal.
4. Finely chop the onion and fry it in a well-heated frying pan. Once ready, transfer to a bowl with pumpkin and couscous.
5. Add chopped parsley and cilantro and spices. Mix well. The filling is ready.
6. Wash the peppers and cut out the cores. Fill with the resulting filling.
7. Pour the remaining 200 ml of clean water into the bowl. Spread the pepper evenly into it.
8. Simmer the dish with the lid closed.

After 20 minutes, the pepper is ready to eat.

There are a large number of Lenten menu recipes with the addition of lentils. This type of bean is a storehouse of vitamins, useful minerals and substances. Eating dishes with lentils has a beneficial effect on the digestive and cardiac systems.

Before preparing the dish, lentils must be soaked in water overnight.

Required ingredients for curry:

• 220 g legumes;
• 200 g boiled rice;
• bulb;
• 460 g tomato paste;
• 150 ml coconut milk;
• a couple of cloves of garlic;
• a large spoon of olive oil;
• one large spoon of curry spices;
• small spoon of garam masala;
• a small spoon of turmeric and ginger.

Cooking steps:

1. Boil the beans.
2. Heat oil in a hot frying pan, add chopped onion and garlic. Fry until golden brown.
3. Add pasta, milk and spices to them. Cook for about six minutes.
4. Add beans and stir. In 20 minutes your dish will be ready.

Serve the curry along with rice.

It's hard to believe that cabbage rolls can be lean. The menu during Lent can be replenished with this dish made from mushrooms and rice.

Ingredients for vegetable cabbage rolls:

• a glass of filtered water;
• cabbage;
• half a glass of rice;
• 300 grams fresh champignons;
• carrot;
• tomato paste to taste.

Preparation:

1. Cook the rice until it is half cooked.
2. Wash the cabbage and divide it into leaves. Place them in boiling water and cook for just under a minute.
3. Place hot sheets under cold water to cool.
4. Chop carrots and mushrooms and mix. Combine the resulting mass with rice.
5. Distribute the filling among the leaves. Wrap carefully. If the sheet opens, secure it with a toothpick.
6. Pour water and tomato paste into a cooking vessel. Place the cabbage rolls.
7. Simmer for 20 minutes over medium heat.

This dish can be decorated with herbs.

Buckwheat cutlets

Lenten menu recipes are full of options for preparing buckwheat cutlets. You can use regular cereal, but if you see green buckwheat on the shelves in the store, then opt for it. This type of buckwheat is a more natural product; when cooked, it also becomes more sticky than regular cereal.

For buckwheat cutlets you will need the following products:

• 300 grams of cereal;
• bulb;
• 12 grams of garlic;
• greens to taste;
• spices to taste.

1. Place the boiled porridge in a blender and blend until it forms a paste. Transfer to a bowl.
2. Finely chop the greens, onion and garlic. Combine with buckwheat mass. Mix.
3. Form circles. If the cutlets fall apart, you need to add breadcrumbs.
4. Fry in a hot frying pan.

If you want to make the cutlets lighter and more dietary, then bake in the oven until golden brown.

The dish can be supplemented with vegetable salad or boiled potatoes.

Pancakes are one of the favorite treats of both children and adults. They can act as a main dish and as a dessert.

Stuffing pancakes squash caviar or hummus, you will create a filling lunch dish that will fit the menu Lenten table. Filled with jam, marmalade or honey, pancakes become a delicious dessert.

For cooking lean pancakes we will need:

• glass of water;
• a glass of sifted flour;
• 100 grams of sugar;
• 50 ml vegetable oil;
• 5 grams of soda;
• 2 grams of vanillin.

1. Gradually combine flour with water. Stir frequently to prevent lumps from forming. You can use a blender.
2. Add sugar and vanillin to the flour mixture. If you are making savory pancakes, do not add sugar.
3. Add oil and last resort soda Stir until bubbles appear.
4. Pour the resulting mixture onto a hot frying pan. To prevent the pancakes from falling apart, use more batter.
5. Fry on both sides.

The dish is designed for eight people.

Black currants can be replaced with any other berries. This recipe makes twelve cupcakes. By adding this recipe to your Lenten menu, you will delight yourself and your loved ones with a delicious dessert.

For cupcakes we will need:

• a glass of berries;
• a glass of wheat flour;
• a glass of oatmeal cereal;
• tablespoon flaxseed flour;
• half a glass of sugar;
• a tablespoon of baking powder;
• 250 ml soy milk;
• three tablespoons applesauce;
• three tablespoons of vegetable oil.

Cooking steps:

1. Preheat the oven to 180 degrees.
2. In a bowl, mix milk, puree and butter.
3. In another bowl, combine the cereal, both flours, sugar and baking powder.
4. Mix the contents of the first bowl with the contents of the second.
5. Divide the resulting mass into molds.
6. Bake for 25 minutes.

The finished baked goods take on a golden brownish hue.

A berry smoothie will be a great addition to the Lenten menu. Instead of berries, kiwi, apple or other fruits are also suitable. Since in winter time It’s hard to find fresh berries this year; you can use frozen ones.

Required components:

• a glass of cherry juice;
• 60 grams ripe banana;
• 100 grams of frozen strawberries;
• 100 grams of frozen cherries.

Combine all ingredients in a blender and beat well. The drink can be consumed both warm and cold, adding a little ice.

Of course, the main purpose of fasting is the spiritual growth of a person, the correction of sins, and the cleansing of the soul from passions. It is not for nothing that there is such a saying - fasting is not in the belly, but in the spirit. Therefore, before talking about the “food” component of fasting, I will cite one wonderful saying of St. Basil the Great: “Do not limit the benefits of fasting to abstinence in food, because true fasting is getting rid of evil deeds... Forgive your neighbor’s insult, forgive him his debts. You do not eat meat, but you offend your brother... True fasting is the removal of evil, abstinence of the tongue, suppression of anger, excommunication of lusts, slander, lies and perjury. Abstinence from this is true fasting.”

Thus, fasting should not be considered a diet for weight loss. This article will talk about how to rationally design your menu so as not to violate the rules of food abstinence during Lent and not to harm your health.

Speaking about proper nutrition during Lent, it is worth noting that the measure of abstinence in food varies from person to person. Some are healthy, while others have chronic diseases that require therapeutic diet. Some study, some do hard physical labor. For pregnant and nursing mothers, fasting is also usually relaxed. It is best to discuss the measure of abstinence in food during Lent with your confessor.

Now we are in Lent, which means excluding meat, fish, poultry, dairy products, and eggs. There are days of dry eating, days of eating food without oil. During less strict multi-day fasts - Christmas and Peter's fasts - on some days fish and fish caviar are blessed.

Among those who are fasting, there is a controversial attitude towards eating soy products and seafood (bloodless sea reptiles) during fasting, as well as eating foods such as Lenten mayonnaise, Lenten sweets and cakes, etc. Again, if there are doubts and questions, all controversial issues are better decide with your confessor. If eating squid and soy cheese For you - a delicacy and a temptation, of course you should refuse such food. However, one should not condemn one’s neighbor for eating such products - perhaps a person has the blessing of a confessor to eat certain products.

Basic principles of proper nutrition during fasting

1. During fasting, most of the fasting person's diet consists of carbohydrate foods, and very little protein is consumed. Meanwhile, protein is essential for human health; it is the “building material” of our body. Animal protein is excluded during fasting, but vegetable protein is allowed. Sources of vegetable protein - nuts, seeds, legumes, mushrooms, cereals, bread, soy products. Sea reptiles - shrimp, squid, mussels, etc., are also very rich in protein.
2. If a person leads an active lifestyle, it is mandatory to eat foods that are a good source of energy and give a feeling of fullness for a long time - these are pasta, potatoes and cereals. But keep in mind that porridge instant cooking- these are “fast” carbohydrates! This porridge quickly fills you up, but it also “burns” quickly, and after just a couple of hours you may feel hungry. Choose rolled oats with a cooking time of 15-20 minutes. If you don’t have time to cook in the morning, you can pour cold water over the rolled oats in the evening, and just heat the porridge in the morning.
3. It's good to dress salads olive oil, per serving - 1 tablespoon of oil.
4. Moderate consumption of dried fruits during fasting is beneficial - dried apricots, prunes, dates, and nuts. They can be added to morning porridge, take it with you for a snack. Dried fruits and nuts are high in calories, so they fill you up quickly.
5. Instead of sugar, use honey - it can be added to morning porridge, tea, and used as a natural sweetener in baked goods. Dark chocolate, marmalade and dried fruits in moderation are preferable to sweet lean ones flour products, which can be found on store shelves. These foods tend to be high in fat, and consuming them can lead to weight gain.
6. A very important principle proper nutrition in the post is daily use fresh and/or thermally processed vegetables and fruits. Vegetables and fruits are great for a snack - for example, if it is a vegetable salad (you can, if desired, diversify it by adding mushrooms, legumes, squid, nuts, croutons), seasoned with olive oil and 1 fruit.
7. It is important not to starve and try to plan your meals so that there are no long breaks between meals. In this case, the digestive system will quickly and better adapt to a plant-based diet and the risk of such “troubles” as gastritis, constipation and indigestion will be reduced. For those people who follow the monastic rule, eating no more than 2 times a day, and observing days of complete abstinence from food, it is better to prepare in advance. Even before fasting, you should gradually reduce the frequency of meals to make it easier for the body to adapt to the new regime.
8. If you are overweight, it is important to follow these rules to avoid gaining weight while fasting.

• First of all, it is necessary to minimize the amount of carbohydrate food in the evening meal. Since carbohydrates provide a lot of energy, and in the evening after school or work energy is usually not spent, it will be stored as fat “in reserve.” Therefore, in the evening it is better to give up pasta, potatoes, rice, cereals, flour products, bread and sweets. For dinner you can eat a variety of vegetable and legume dishes. These can be vegetable and bean salads, vegetable casseroles and cutlets, stews, vegetable caviar, baked and vegetable stew, grilled vegetables, vegetable and bean soups (without potatoes, cereals and pasta). It is recommended to have dinner no later than 3-4 hours before bedtime! If you consider it obligatory to have a snack after dinner (for example, if dinner took place 5-6 hours before bedtime), then have a snack no later than 2 hours before bedtime.
• If it is acceptable for you to consume sea reptiles and soy products, you can also include them in your menu in the evening.
• On days when fish is allowed, an excellent dinner option would be fish + any vegetables (except potatoes).
• In the evening, you can eat a few nuts with tea (not sweet). Sweets should be excluded for dinner.
• Eating potatoes is acceptable for lunch or breakfast, but not every day. Rice and pasta are preferred over potatoes. It is better to eat cereals for breakfast, fruits and dried fruits - before 7 pm. Diet variety frequent use vegetables, both raw and cooked.
• Pay attention to moderate consumption of vegetable oil - the most high-calorie product from the famous!
• Eating a variety of soups is encouraged, both for lunch and dinner (for dinner, vegetable/bean soups without cereals, pasta and potatoes).
• Further, in the examples of the Lenten menu, you will see the mark (diet breakfast/lunch/dinner), this means that this nutrition option is suitable for people with excess body weight. On days of dry eating there is no such mark, since the diet on such days is itself dietary.

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on dry eating days

Oatmeal and fruit smoothie: Fill the rolled oats with cold water overnight. In the morning, add 1-2 teaspoons of honey and diced fresh fruits - banana, kiwi, orange. Beat with a blender, adding water if necessary. You can use other fruits and any berries to make smoothies. If desired, you can add dried fruits and nuts.

Fruit and nut salad: 1 apple, 1 banana, 1 orange cut into pieces, mix, season with lemon juice, cinnamon and 1 tsp. honey Add any dried fruits and nuts if desired. If desired, you can add any fruits and berries to this salad.

Oatmeal muesli with soy milk: Pour muesli with soy milk, wait 10 minutes until the flakes swell.

Carrot - apple salad: Grate the apple and carrot, mix, season with lemon juice, 1 tsp. honey, garnish with nuts if desired.

Strawberry-pear-carrot salad: Grate 2 carrots on a coarse grater, add strawberries and pears cut into large cubes (peel the pear and remove the core), add 1 tsp. honey and 1 tsp. lemon juice. Mix.

Vegetable salad: chop the tomato, cucumber, radish, corn, leek, lettuce, dill, parsley, sesame seeds, mix. To this salad you can add grated celery root, young zucchini, and croutons. Season with lemon juice.

Hearty salad: canned beans, corn, green pea and mix the diced tomato. You can add croutons, avocado and garlic if desired.

Cabbage and pea salad: Chop white cabbage, mash with salt with your hands, add diced fresh cucumber and green peas, sprinkle with lemon juice, mix.

Wheat salad: Grind the salad leaves, add wheat sprouts, diced avocados, corn, pine nuts, olives. You can add crackers. Mix.

Avocado salad 1: cut the avocado into cubes, mix with chopped leaf lettuce, crackers and sprinkle with lemon juice.

Avocado salad 2: Cut the avocado into cubes, mix with chopped fresh cucumber, dill and corn, sprinkle with lemon juice.

Carrot and pumpkin salad: Grate carrots and pumpkin, season with 1 tsp granulated sugar or 1 tsp. honey Sprinkle with lemon juice.

Avocado and tomato sandwiches: Grease black bread with crushed garlic, place sliced ​​avocado on top, and sliced ​​tomato into rings on top of the avocado.

Sandwiches with avocado pate: Mash the avocado with a fork, add a little lemon juice, dried basil, a pinch of salt and paprika. Stir until smooth and spread on bread. You can sprinkle sesame seeds or roasted pine nuts on top.

Examples of a lean breakfast on dry eating days:

— Any salad/smoothie from the list of dishes + tea/coffee/cocoa with dried fruits/nuts.

— Oatmeal muesli with soy milk + tea/coffee/cocoa with dried fruits/nuts.

— Corn flakes with soy milk + tea/coffee/cocoa with dried fruits/nuts.

— Vegetable salad from the list+ fruit salad/ smoothie from the list + tea with lemon.

— 2 sandwiches with avocado + tea with dried fruits/nuts.

— Vegetable salad from the list + fresh fruits 1-2 pcs + tea with honey and lemon.

Examples Lenten lunch on dry eating days:

— Any salad/smoothie from the list of dishes + 1-2 sandwiches with avocado + tea with honey and dried fruits/nuts.

— Any salad/smoothie from the list of dishes + 1-2 slices of bread + 1-2 fruits.

Examples Lenten dinner on dry eating days:

— Vegetable or bean salad from the list of dishes + 1-2 sandwiches with avocado + tea with lemon and nuts.

— Vegetable or bean salad from the list of dishes + bread + tea with lemon and nuts.

— Vegetable or bean salad from the list + bread + fresh fruit 1 piece + tea with lemon.

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on days without oil

Oatmeal, boiled in water with 1 tsp. honey, a handful of fresh berries/fruits or dried fruits (prunes, dried apricots, raisins, dates) or nuts.

Baked apples with oatmeal, berries and nuts: Take out the core of the apples, put oatmeal in the middle, 1 tsp. honey, berries and nuts. Place in a mold and bake in the oven at 200 degrees. 15 minutes.

Millet porridge in water with pumpkin and/or prunes: Wash the millet, pre-soak the prunes in warm water. Cut the pumpkin pulp into cubes. Place everything together in boiling water and cook until thick. At the end of cooking, add salt to taste. Before serving, add 1 tsp. honey and garnish with nuts if desired.

Lenten thick borscht: IN large saucepan pour water, add spices: bay leaf 2-3 pcs, cloves 4-5 pcs, allspice 2-3 pcs, black pepper 1-2 pcs. and 1-2 medium-sized peeled potatoes, cook over medium heat. Pour 2-3 ladles of water into a separate small saucepan, add a finely diced onion and grated carrot, and cook over medium heat. Grate 1 large beetroot, sprinkle it with 1-2 tsp. lemon or 1 tsp. vinegar, mix and place in a small saucepan 10 minutes after the carrots, without stirring. The beets should be slightly covered with water. Remove spices and cooked potatoes from a large saucepan. Mash the potatoes in a separate container with a pestle and return to the pan. Separately chop 3-5 tubers raw potatoes cube, place in a large saucepan. When the beets are matte, place the contents of the saucepan into a large saucepan. You can take either sauerkraut or fresh cabbage. Lightly rinse the sauerkraut with water and place in a saucepan. Raw cabbage chop, put in a saucepan. Add 2-3 tablespoons of tomato paste, mix thoroughly. Add salt to taste and cook until done. 5 minutes before readiness, add chopped parsley and dill.

Mushroom soup with potatoes: Pre-soak dry mushrooms in hot water. Pour water into the pan, add spices: 2-3 bay leaves, 2-3 allspice, cook with spices for 5-10 minutes, remove spices. Cut 4-5 potato tubers into cubes, place in a saucepan, and add salt to the soup. Chop the onion and carrot into cubes and place in a frying pan with 2 tbsp. water, simmer for 5-10 minutes. Chop the mushrooms as desired, put them in a frying pan with the onions and carrots, and simmer for another 10 minutes. Place the contents of the frying pan into the saucepan with the soup, stir, and cook until tender. 5 minutes before readiness, add chopped parsley and dill.

Bean soup with potatoes: Pre-soak the beans overnight in cold water with 1 tsp. baking soda. In the morning, drain the water, rinse the beans, put them in a pan with water and cook until almost done. When the beans become almost soft, cut 4-5 potato tubers into cubes, place in a saucepan, and add salt to the soup. Dice the onion, grate the carrots, place in a frying pan with 2 tbsp. water, simmer for 5-10 minutes and place in a saucepan with soup. Salt the soup, add spices to taste and cook until done. 5 minutes before readiness, add chopped parsley and dill.

Vegetable stew: Chop the mushrooms into large pieces and fry in a non-stick frying pan. Place vegetables (you can take a frozen mixture of vegetables, or any of your own, cut into cubes, if desired) into a frying pan with the mushrooms, add salt, add spices, 1 tbsp. tomato paste and some water. Simmer covered over low heat until done.

Mashed potatoes with mushrooms: Boil the potatoes and mash with a small amount of potato broth. Chop the mushrooms, add salt and simmer in a frying pan. Serve the dish sprinkled with chopped dill.

Potatoes with pumpkin and mushrooms in the sleeve: Chop potatoes, pumpkin, fresh mushrooms as desired, add salt and add spices/herbs to taste, mix. Place the mixture into the sleeve. Pierce the sleeve in several places with a toothpick (so as not to burst during cooking). Bake in the oven at 180 degrees for 40-50 minutes. Serve sprinkled with fresh herbs.

Examples of a lean breakfast on days without oil:(diet breakfast).

— Oatmeal porridge with water+ green salad+ tea with lemon/coffee.

— Baked apples with oatmeal, berries and nuts + vegetable salad + tea/coffee.

— Millet porridge on water with pumpkin and/or prunes + green salad + tea/coffee.

Examples of lean lunches on oil-free days:(diet lunch).

— Lenten borscht + 1 slice of bread + vegetable salad + tea with lemon + nuts + tangerine.

— Mushroom soup with potatoes + sandwich with avocado pate + tea with lemon and nuts + apple.

— Bean soup with potatoes + 1 slice of bread + green salad + tea with dried fruits.

Examples of meatless dinners on days without oil:

— Rice with vegetable stew + vegetable/bean salad + compote.

— Mashed potatoes with mushrooms + vegetable salad + tea with lemon and nuts.

— Potatoes with pumpkin and mushrooms in the sleeve + bean salad + tea with lemon and nuts.

— Vegetable stew + bean salad + tea with lemon and nuts. (diet dinner).

DISH RECIPES for LENT BREAKFAST/LUnch/DINNER on days with oil

Apple pancakes: Sift 1.5 cups of flour, mix with 0.5 tsp. baking powder, 4 tbsp sugar, a pinch of salt, 2-3 tbsp vegetable oil. whisk or mixer until smooth, adding water to the consistency of thick sour cream. Peel and core 1 large apple, grate on a fine grater and add to the dough, mix. Heat a frying pan, grease with vegetable oil and bake the pancakes over medium heat on both sides. Can be served with honey fresh berries and fruits, jam.

Lenten yeast pancakes. Place a dough of 1 tbsp. flour, 1/2 cup water, 1 tbsp. granulated sugar and a packet of dry yeast (1-2 teaspoons, depending on the final amount of dough). Place the dough in a warm place (you can put the bowl with the dough in a bowl of hot water and cover with a dry towel) for half an hour. The dough should fit well. Next, add 2-3 cups of sifted flour, a pinch of salt, 1 tbsp. granulated sugar, 3-4 tbsp. vegetable oil and a glass of water. Beat the mixture with a mixer, adding water until it reaches the consistency of liquid sour cream or fermented baked milk. Place the finished dough in a warm place for 20 minutes, covered with a dry towel. When the dough has risen, check it. If it becomes too thick, add a little water and mix thoroughly. It is good to heat the pans, and periodically grease them with vegetable oil, bake pancakes. Serve with honey, fresh berries, fruit, jam.

Granola: 1.5 cups of rolled oats, a handful of hazelnuts, almonds, pumpkin and sunflower seeds, coconut flakes, diced dried fruits (optional) mix thoroughly with 2 tbsp. honey, 2-3 tbsp. r oil. Place parchment paper on a baking sheet, spread the mixture and bake at 160 degrees for 40 minutes. Stir every 5 minutes. The mixture should take on a nice golden brown color. Don't dry it out! Cool, add coconut flakes and raisins, mix. Can be stored in the refrigerator for several days. You can serve it with soy milk.

Pea soup: Soak the peas overnight with 1 tsp. baking soda. In the morning, drain the water. Boil the peas in new water until half cooked. Cut the potatoes into cubes, fry the carrots and onions in vegetable oil. Add the roast and potatoes to the soup. Salt and add spices to taste. Cook until done. Serve with croutons.

Lenten soup - kharcho with mushrooms: Soak dry mushrooms in boiling water for half an hour. Fry onions and carrots in a frying pan. When the onions turn golden, add the mushrooms and a little water. Simmer covered for 10 minutes. Place the contents of the frying pan into boiling water and add rice, cook for 10 minutes. Salt the soup to taste, add 2 tbsp. tomato paste and chopped dill and parsley. Cook for another 5-7 minutes, bringing to a boil.

Baked eggplant with tomato: Cut the eggplant into rings, pour salted water for 1 hour (to remove the bitterness). Cut the tomatoes into slices. Squeeze out excess water from the eggplants and lightly fry in a frying pan with vegetable oil. Grease a baking sheet with vegetable oil, place eggplant mugs, tomato mugs on top, a drop of lean mayonnaise on top (can be replaced mushroom caviar). Bake in the oven at 200 degrees. 15 minutes.

Pots with vegetables and mushrooms: Cut the eggplant into cubes and soak in salted water for half an hour to remove the bitterness. Cut the tomato and onion into cubes. Cut the champignons into large slices. Fry the onions in a frying pan, when the onions are browned, add the mushrooms, fry for 5-7 minutes, add the eggplants with tomatoes and lightly fry. Cut carrots into slices. WITH canned beans drain the water. Place all the ingredients in pots and fill with salted water so that the water slightly covers the vegetables. Place the pots in the oven and cook at 200 degrees for about 1 hour.

Lahanorizo: Fry onion and grated carrots in vegetable oil. Chop 300-500 grams of white cabbage, add it to the carrots and onions and fry over high heat until caramelized, stirring continuously. Add 2-3 tbsp. tomato paste and spices. Add salt to taste, stir and reduce heat.
Add ½ cup rice and 1 cup water to the cabbage. You can add more or less rice as desired. Simmer covered until the rice is ready.

Examples of a lean breakfast on butter days:

— Apple pancakes + green salad + tea with lemon.

— Lean yeast pancakes + green salad + tea with lemon.

— Granola + green salad + coffee with soy milk. (diet breakfast).

Examples of a lean lunch on butter days:(diet lunch).

— Pea soup + green salad with butter + tea with lemon + apple.

— Lenten soup-kharcho + raw vegetables + sandwich with vegetable caviar+ tea with lemon.

— Thick lean borscht + green/bean salad + tea with 2-3 pieces of marmalade.

— Lahanorizo ​​+ sandwich with vegetable caviar + fruit salad + tea with lemon.

Examples of meatless dinners on days with butter:

— Spaghetti with vegetable stew + bean salad + tea with lemon.

— Boiled potatoes with 1 tsp. aromatic oil+ baked eggplant with tomato + vegetable salad + compote.

— Lahanorizo ​​+ vegetable salad + tea with lemon and nuts.

— Pots with vegetables and mushrooms + bean salad + tea with lemon and nuts. (diet dinner).

DISH RECIPES for LENT LUNCH/DINNER on days with fish

Potato soup with red fish: Pour water into a saucepan, add diced potatoes. In a frying pan with 1 tbsp. oil, fry grated carrots and diced onions. After 10 minutes of boiling the potatoes, add fried potatoes and pieces of red fish to the soup. Add spices and salt to taste, chopped dill and parsley. Cook for another 10-15 minutes.

Potato soup with squid meatballs: Meatballs: Cook potato soup. When the soup is almost ready, use a teaspoon to make meatballs: take squid puree into a spoon, form a ball the size of Walnut. Carefully lower the spoon with the minced meat into the soup, hold it for a few seconds until it “seizes” and turn the spoon over, our meatball will no longer fall apart. This is how we make all the meatballs. Bring the soup to a boil and the soup is ready!

Salad with rice and fish: Boil the rice, cool, add boiled pink salmon in pieces (or canned food), green peas, green onions, dill, vegetable oil, salt to taste and mix.

Squid cutlets: These cutlets can be frozen for future use. We take squid carcasses. If it has skin, remove it with a stocking and remove the insides. Using an immersion blender or meat grinder, puree the squid. Salt and pepper to taste, add 2-5 tbsp. breadcrumbs (breadcrumbs are only needed so that you can form cutlets from the squid mass), chopped dill, mix. Form cutlets and roll them in breadcrumbs. Freeze for future use, or fry in a pan.

Fish cutlets: pass the pulp of any fish through a meat grinder (or take ready-made minced fish), add 2-3 tbsp. Breadcrumbs, salt and pepper to taste. In a frying pan, fry diced onions and grated carrots. Mix with minced meat. Form cutlets.

Tuna and tomato salad: Cut the tomatoes into cubes, add pieces of tuna (canned), chopped lettuce, dill and green onions. Drizzle with olive oil and stir.

Examples of a lean lunch on days with fish.(diet lunch)

— Potato soup with red fish + bean salad + 1 piece of bread + compote.

— Potato soup with squid meatballs + green salad + 1 slice of bread + tea with lemon.

— Boiled rice + baked fish + green salad + tea with lemon and nuts.

— Vegetable soup + salad with rice and fish + 1 slice of bread + compote .

Examples of Lenten dinners on days with fish.

— Buckwheat porridge + baked fish + raw vegetables + tea with lemon.

— Fish cutlets + boiled rice + vegetable salad + tea with lemon.

— Tuna and tomato salad + lahanorizo ​​+ tea with lemon and nuts.

— Vegetable stew + fish cakes+ piece of soy cheese + tea with lemon (diet dinner).

— Squid cutlets + vegetable stew + vegetable salad + tea with lemon. (diet dinner).

— Grilled vegetables+ red steak fish, baked in the oven + tea with lemon and nuts. (diet dinner).

When adhering to proper nutrition during Lent, it is important to know one more thing. Excluding certain foods from the diet can lead to a deficiency of important vitamins and minerals. For example, when refusing milk and fermented milk products the intake of calcium into the body, from which our bones are “built,” is significantly reduced. And if you refuse meat food, you may experience a deficiency of iron, which is necessary for blood formation and oxygen “nutrition” of the body. Therefore, to compensate for this deficiency, you can supplement your diet with nutritional supplements and multivitamin complexes, the use of which must be discussed with your doctor.

Do not forget that the end of the post should not be “abrupt”. Our body needs time to adapt to “heavy” food and rebuild metabolic processes. At the end of the fast, you need to include fast food in your menu as carefully as possible - first introduce dairy products and eggs, after a while - fish and meat. And it is very important not to overeat.

I wish the readers good health!

Endocrinologist Akmaeva G.A.