Recipes for the second monastery dishes. Recipes of Russian monasteries
“It is very important to learn Christian austerity.
Asceticism is not life in a cave and constant fasting,
asceticism is the ability to regulate, among other things, your consumption of ideas and the state of your heart.
Asceticism is a person's victory over lust, over passions, over instinct. "
© Patriarch Kirill
From the speech of His Holiness Patriarch Kirill of Moscow and All Russia on the air of the Ukrainian TV channel "Inter"
Nowadays, the Russian holy fathers of the ROC, who reside in monasticism (black clergy), are the main determining and guiding force for the modernization of the entire great democratic Russia and the pious transformation of the spirituality of the wise and heroic Russian people.
A group photo of the faithful Supreme Teachers and Russian Reformers before a banquet in the Grand Kremlin Palace:
The monastic meal is a collective ritual. The monks ate twice a day: lunch and dinner, and on some days they ate only once (although this "once" could be very long); for various reasons, it occasionally happened that trapeze was completely excluded. The main thing was not the quantity of food, but the quality of the dishes: lean or modest, the role of the dish in the rituals, the time of the meal.
Cold baked lean fish garnished with lean mayonnaise and chopped vegetables.
Whole baked sturgeon without skin
(Before baking, carefully remove the skin from the base of the head to the tail of the fish).
Pike perch stuffed with mushrooms, avocado, potatoes (avocado and potatoes 1: 1) and herbs and baked in the oven. Monks believe the pike perch itself lean fish since it contains only 1.5% fat.
Adding fat-rich avocados, olives and nuts to the monastic diet makes it possible to make up for the lack of fat on fast days, on which, according to the monastery charter, it is necessary to eat dishes without oil.
The idea of a ceremonial monastery dinner in the middle of the 19th century. allows you to compile a list of dishes that were served on the table on November 27, 1850, on the day of the commemoration of the founder of the monastery.
“Register of food on the feast of saint. Jacob 1850 November 27th
For a snack at the top
1.3 kulebyaki with minced meat
2.2 steamed pikes on two dishes
3. Jellied perch with minced meat on two dishes
4. Boiled crucian carp on two dishes
5. Fried bream on two courses
Brattskaya's meal for lunch
1. Kulebyaka with porridge
2. Caviar pressed
3. Lightly salted beluga
4. Botvinha with lightly salted fish
5. Cabbage soup with fried fish
6. Fish soup and burbot
7. Pea sauce with fried fish
8. Fried cabbage
9. Bread dry with jam
10. Kanpot from apples
For the Belago clergy a snack
1. Caviar and white bread for 17 dishes
2. Cold goloviznogo with horseradish and cucumbers on 17 dishes "
Serving examples:
Laying the lean monastic table for dinner.
Lean soy cheese tomato slices, lean fish sausage slices, fish and vegetable snacks, hot lean portioned dishes, various monastery drinks (kvass, fruit drink, freshly squeezed juices, mineral water), fruit plate, savory and sweet monastery pastries.
Monastic culinary recipes
St. Danilov Stavropegic Monastery
What is fundamentally different in the diet of laymen from monks - the former just like to eat deliciously, the latter do the same, but with a deep godly meaning and with lofty spiritual intentions. Of course, this great spiritual wisdom is hardly accessible to the understanding of ordinary laity.
Blaming the atheistic Russian intelligentsia of his day, priest. Pavel Florensky said this about her attitude to food:
“The intellectual cannot eat, much less taste, does not even know what it means to“ eat ”, what sacred food means: they don’t“ taste ”the gift of God, they don’t even eat food, but“ burst ”chemicals.”
Probably, many do not clearly understand the importance of food in the life of a Christian.
Modest monastic lunch:
Cold snacks:
- curly vegetable cuts,
- painted stuffed pike perch
- tender salmon of its own special salting
Hot appetizer:
- julienne from fresh forest mushrooms baked with béchamel sauce
Salad:
- vegetable with shrimps "Sea freshness"
First course:
- fish hodgepodge "in a monastery style"
Second course:
- salmon steak with tartar sauce
Dessert:
- ice cream with fruit.
The drinks:
- branded monastery fruit drink
- kvass
And, of course, served for lunch:
- freshly baked bread, honey gingerbread, various savory and sweet pastries to choose from.
Serving examples:
Monastic lean snacks to the common monastic table.
Salmon of its own special monastery ambassador.
Monastery chefs recommend wrapping a lemon for squeezing juice with gauze to exclude the ingress of lemon seeds.
Lean fish hodgepodge with salmon.
Lean sturgeon fish hodgepodge with pie stuffed with burbot liver.
Steam salmon with lean mayonnaise, tinted with saffron.
Lenten pilaf of rice tinted with saffron, with slices of fish and various seafood, which God sent the monastic brethren to dinner today.
Fruit bouquet for a common monastic table.
Monastic lean chocolate-nut log.
Chocolate-nut masses of three colors (from dark chocolate, white chocolate and milk chocolate) are prepared as indicated in the previous recipe "Monastic Lenten Truffles". Then they are poured into a mold layer by layer, carefully covered with plastic wrap.
The widespread use of various nuts and chocolate in monastic food allows monastic food to be tasty and sufficiently complete.
Lenten monastery sweets-truffles.
Ingredients: 100 g of dark bitter chocolate, 1 teaspoon of olive oil (on days when oil is prohibited, do not add olive oil, but the candies will turn out to be slightly harder), 100 g of peeled nuts, 1 teaspoon good brandy or rum, a little grated nutmeg.
Heat the nuts in a mortar, heat the chocolate with the addition of olive oil, stirring in a water bath to 40 grams. C, add crushed nuts, grated nutmeg and brandy, stir; take a warm mass with a teaspoon and put it in a plate with cocoa powder (to taste, you can add powdered sugar to the cocoa powder) and, rolling in cocoa powder, form balls the size of a walnut.
Let us recall that meat is not consumed very often in monasteries, in some it is not consumed at all. Therefore, the "spell" "Carp, carp, turn into a pig" does not work.
On great and patronal holidays, the brothers are blessed with "consolation" - a glass of red wine - French or, at worst, Chilean. And, of course, dishes are prepared for a special festive menu.
breakfast menu of His Holiness Patriarch Kirill of Moscow and All Russia on one of the days of April 2011.
The patriarchal food menus are carefully designed and balanced by nutritionists to maintain the proper energy in the patriarch, necessary for the tireless conduct of his enormous spiritual, organizational and representative work.
In the patriarchal menus, all raw materials and ready meals are tested in the same way as in the Kremlin kitchen. All dishes on the patriarchal table are the fruit of long analysis, discussions and endless culinary tastings. the highest class, sanitary doctors and dietitians.
For the faith in God's mercy and protection, indispensable for Patriarch Kirill, is a high spiritual matter, and the work of the patriarchal guard from the FSO and the relevant doctors and laboratories is a daily earthly matter.
Cold meals:
Sturgeon caviar with buckwheat pancakes.
Caspian sturgeon, smoked, with grape and sweet pepper galantine.
Salmon stroganina with parmesan cheese and avocado mousse.
Snacks:
Pheasant roll.
Calf jelly.
Hare pate.
Pancake cake with blue crabs.
Hot snack:
Fried hazel grouse.
Duck liver with rhubarb sauce with fresh berries.
Hot fish dishes:
Rainbow trout stewed in champagne.
Hot meat dishes:
Strudel from smoked duck.
Roe deer back with lingonberry galantine.
Venison fried on a wire rack.
Sweet food:
White chocolate cake.
Fresh fruits with strawberry galantine.
Baskets with fresh berries in champagne jelly.
The Monastic Chef is happy to share his recipes vegetable salad with shrimps and fish hodgepodge.
First of all, in order for everything to turn out tasty and pleasing to God, you need to start cooking by reading a prayer. Have you read it? Now let's get down to business!
Serving examples:
Puff lean salad according to the monastery recipe.
Lay the salad in layers, each layer under lean mayonnaise, salt to taste.
1st layer - canned crab meat, finely chopped (or crab sticks),
2nd layer - boiled rice,
3rd layer - boiled or canned squid, finely chopped,
4th layer - Chinese cabbage finely chopped
5th layer - steamed sturgeon, finely chopped,
b-th layer- boiled rice.
Decorate with lean mayonnaise, caviar, a leaf of greenery and serve at the nun's table.
Vinaigrette according to the monastery recipe.
The vinaigrette contains: whole baked in the oven, peeled and diced: potatoes, carrots, beets; green pea canned, onions, pickles, olive oil.
Sometimes monastery chefs prepare a vinaigrette with boiled beans and mushrooms (boiled or salted, or pickled).
To taste, you can add finely chopped salted herring to the vinaigrette.
Lean portion dish of lobster boiled in vegetable kurt broth (dip live lobster upside down in boiling kurt broth made of carrots, onions, herbs, salt and seasonings, boil lobster for 40 minutes, then let it brew for 10 minutes under the lid) with a garnish of boiled rice, tinted with saffron, and vegetables with a separately served in a cup lean flour sauce from sturgeon broth with the addition of onion, mashed through a sieve, until transparent (do not brown) and spices; garnish with a slice of lemon.
There is a lot more interesting things about food, dishes and those who eat these dishes.
Monastic cuisine
Each nation has its own life, its own customs, its own holidays, songs and fairy tales. National cuisine depends on the traditional way of life and on what products were most accessible to people during its formation. Russian cuisine is no exception.
The first records of Russian recipes were left to us by monks-chroniclers. The monastery records were later included not only in cookbooks, but also in medical reference books and herbalists. The role of monasteries in the formation of Russian cuisine is enormous.
In the monastery kitchen of the XI-XII centuries. the main place was occupied by vegetables, herbs, herbs and fruits. They formed the basis of the diet of monks, especially during fasting. Rural cuisine was less rich and varied, but also refined in its own way: at least 15 dishes were supposed to be served at a festive dinner. Lunch is generally the main meal in Russia. In the old days, in more or less wealthy houses, four dishes were served in turn on a long table of sturdy oak boards, covered with an embroidered tablecloth: cold appetizer, soup, the second - in non-fasting time, usually meat - and pies or pies, which were eaten "for dessert." There were all sorts of snacks, but the main ones were all sorts of salads - a mixture of finely chopped vegetables, usually boiled, to which you could add anything - from apple to cold veal. From them came, in particular, the vinaigrette known to every Russian house.
By the end of the 17th century. jelly became popular (from the word "chilly", that is, cold: firstly, the jelly must be cold, otherwise it will spread on the plate; secondly, they usually ate it in winter, from Christmas to Epiphany, that is, in the coldest time of the year ). At the same time, fish ears, corned beef and sausages appeared. The pickle amazed foreigners with its refined taste. Cabbage soup - remember the saying: "Cabbage soup and porridge - our food" - and so, cabbage soup was served with mushrooms, with fish, with pies. The most popular drinks were berry and fruit juices with fruit drinks, as well as tinctures. Mead is a drink based on bee honey- was stronger, and then vodka appeared. But bread kvass has remained the main Russian drink since ancient times. With everything they did not make - from raisins to mint!
Many customs of the old Russian cuisine have survived to this day in the festive cuisine, especially in the cuisine associated with religious holidays. At Christmas, they make sweet juices, pancakes are baked at Shrovetide, and Easter cakes are baked at Easter. And of course, in Russia they have always paid special attention to food during fasting.
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Continues and I give you monastery cuisine recipes.Those who are fasting should keep their strength full. There are many recipes lean dishes... Now they are especially easy to find on the Internet, there are plenty of sites on this topic.
I also want to contribute to this collection of recipes. In a book twenty years ago, I found some monastery cuisine recipes... Honestly, I completely forgot about her. If I had not started this one and there was no need to write content, this little book would have lain for an unknown amount of time in oblivion.
The recipes are taken from the culinary calendar, which was called "Book for the whole year to serve food to the table" and was published in "Domostroy". They collected and kept the sacraments of cooking simple and at the same time delicious, and most importantly, healthy food monks of monasteries.
Monasteries have always been located in favorable, God-given places - in forests, or not far from them, near rivers or flowing lakes, where the body and soul were nourished not only by earth and water, but also by air.
Brothers and sisters kept their faith and traditions, and the patriarchal order of monasteries, the centuries-old experience of strict observance of fasts have preserved these monastery cuisine recipes.
In this regard, it is impossible not to mention prayer as the most important principle of tuning. In the whirlwind of our not just restless, but frantic rhythms of life, which often cause irritation and even evil, one must remember about prayer at least during cooking and eating.
It has long been known that food prepared in a good, joyful mood, and even more so with prayer, will always succeed and will be exceptionally tasty and healthy. Prayers "for God's help in every good deed", "before eating food", and then thanksgiving for your daily bread will surely bring you peace of mind and, ultimately, success in life.
Saint Bishop Theophan the Recluse prescribed the following conditions for correct prayer: “You must pray not only with words, but also with your mind. And not only with the mind, but also with the heart, so that the mind clearly sees and understands what is pronounced by the word, and the heart feels that the mind is thinking at the same time ... Put a living faith in your heart that God sees and hears you, that he does not turn away from those who pray, but he looks favorably on them and on you at the hour of prayer, and we are inspired with the hope that He is ready to fulfill and will really fulfill your request, if it is useful for your soul. "
Cut cabbage (1 kg), onions (2 small onions), parsley (root or 3-4 sprigs), add bay leaves, peppercorns (8-10 black peppercorns) - simmer in a small amount of water. When the cabbage evaporates and becomes soft, but still crunchy, add a little flour pre-fried until pinkish (1 tablespoon). 
Boil separately and then lightly fry mushrooms (400-500 gr.), Finely chopped.
Put everything in the broth from the mushrooms and slowly warm up over low heat, not bringing to a boil.
Sprinkle ready-made cabbage soup with a variety of fresh herbs, add sour cream.
Vologda pate... Scald rice (half a glass) with boiling water.
Boil mushrooms in salted water (500 grams fresh or 100-200 dried).
Fry onions until crispy (2 medium heads).
Mix everything by adding salt and black pepper.
Do unleavened dough from flour, eggs and sour cream, roll it thinly. Grease a form with vegetable oil and line the walls of the dishes with dough. Put the filling in a mold and pour over the thick tea leaves (having filtered beforehand).
Put in the oven for half an hour or forty minutes.
Porridge mash... You need to take a mixture of different cereals, but no more than two or three. For example, barley and millet, rice, wheat and corn, barley and corn. The main condition for this is that one of these cereals should be whole, and the rest are crushed.
Grate vegetables, at least two types, as much as possible.
The proportions are one to one. that is, for a glass of a mixture of cereals - a glass of vegetables.
Put the food in the dishes in layers, but so that the vegetables are on top and bottom. Pour the contents with salted water, always hot, closing the top layer by two or three fingers.
Place in the oven for 10 minutes. Can be served with sour cream.
Oatmeal kissel.
Pour warm boiled water oatmeal for a day.
Strain, squeeze well.
Cook with salt to taste until thickened.
Pour into plates, cool.
Frozen jelly can be poured onion sauce(fried in vegetable oil onions), or add dried fruit. Of your choice.
Bon Appetit!
Great Lent is a special time for repentance, a special time that is most favorable in order to start living in a different way. And what we will undertake, how we will fast, how we will meet Easter, already depends only on ourselves.
How to fast In fact, there is nothing complicated. We just try to limit ourselves in food, while, first of all, fighting with ourselves, with our own passions, which, just, especially strongly manifest themselves in conditions of limited nutrition.
Fasting is not a diet; it is a way to diagnose oneself with spiritual illnesses. For example, when a person goes to do an ultrasound of the stomach, he must not eat for a certain period of time so that the doctor can diagnose the disease with a probe. Likewise, fasting is the conditions in which our spiritual problems are most clearly manifested.
But you can also fast in different ways. If for one person the kitchen of lean dishes can be limited pearl barley, then for another - an exotic squid salad.
Our editorial staff brings to your attention TOP 10 lean dishes from the most famous monasteries of Ukraine, which will help you fast both simply and deliciously.
Recipes from the Holy Dormition Kiev-Pechersk Lavra, Kiev
Ingredients:
Potatoes - 1 kg
Flour - 250-300 g
Bulb onions - 3 pieces
Mushrooms - preferably white
Sunflower oil - for frying
Salt, pepper - to taste
Cooking method:
1. Mushroom filling.
Soak dry mushrooms in the evening. Boil in the morning, drain the water. Fry mushrooms and onions. Grind the resulting mushroom mass in a meat grinder or blender. Season with salt and pepper to taste.
2. Grate potatoes and 2 onions and mix. Add flour, salt and pepper to taste.
3. Pour oil into a preheated pan. Spread the potato mass in portions, like pancakes. On top of each pancake, put 1 teaspoon of mushroom filling and again cover with potato mass on top. Fry on both sides.
If there are no mushrooms, you can add to the potato pancakes stewed cabbage... Potato pancakes are also delicious with lean mayonnaise with the addition of chopped garlic.
Ingredients:
Flour - 1 kg
Water - 0.5 l
Yeast - 50 g
Sunflower oil - 100 g
Salt - 1 tsp
Sugar - 3 tablespoons
Filling: mushrooms, fresh tomatoes, canned corn beans in tomato sauce or grated soy cheese
Cooking method:
1. Mix water, sugar and yeast. Add flour and salt to this mass. Stir the resulting dough, add oil and continue stirring until the dough begins to lag behind the walls of the baking sheet. Cover the resulting dough with a towel and leave to rise.
2. When the dough comes up, roll it out in a thin layer, put it on a baking sheet and make "sides".
3. Grease the dough on top with ketchup diluted with water. Put the filling on top. Bake in the oven.
Ingredients:
Carrots - 500 g
Corn - ½ can
Garlic - 2 cloves
Croutons - 100 g
Salt, lean mayonnaise - to taste
Cooking method:
1. Cut carrots into strips or grate.
2. Mix all ingredients well.
Ingredients:
Cabbage
Onion
Carrot
Tomato juice
Tomato paste
Salt, pepper - to taste
Cooking method:
1. Chop the beets and simmer in the mixture tomato paste, tomato, vinegar, salt.
2. Cut and boil the carrots.
3. Cut and add potatoes and cabbage, add stewed beets, salt, pepper, onion, cook until tender.
Ingredients:
Squid - 10 pcs.
Potatoes - 3 pcs.
Bulb onion - 1 pc.
Semolina - 3 tbsp. l.
Salt, pepper - to taste
Ground crackers - for breading
Cooking method:
1. Chop squid, potatoes and onions in a meat grinder.
2. Mix all ingredients.
3. Form cutlets, roll in breadcrumbs, fry in vegetable oil.
Ingredients:
Water - 1 l
Compressed yeast - 100 g
Salt - 1 tablespoon
Sugar - 400 g
Lean margarine - 200 g
Vanillin - 2 packs
Ground zest - 1 tablespoon
Raisins - 200 g
Cooking method:
1. Knead the sponge dough.
2. Bake at 180 ° C.
3. Remove the finished larks from the baking sheet and grease sweet water: mix 1 glass of sugar, 1 glass of water, a little vanillin - and stir until the sugar is completely dissolved.
Recipes from the St. Nicholas Gorodok women's monastery, the village of Gorodok, Rivne region
Ingredients:
Mushrooms - 1kg
Potatoes - 3pcs
Carrot - 1pc
Bulb onion - 1pc
Pearl barley - 1/2 cup
Vegetable oil - for frying
Salt to taste
Cooking method:
1. Rinse the pearl barley, add water at room temperature and leave to swell for 2-3 hours. Boil.
2. Rinse the mushrooms, dry and cut into small plates. Boil the mushrooms in salted water, drain and fry in a preheated pan with vegetable oil.
3. Onion and wash, peel and cut the carrots into small cubes. Fry the onions in oil until golden brown.
4. Wash, peel and dice the potatoes. Add the potatoes and mushrooms to the mushroom broth (broth) in which the mushrooms were cooked. Put to simmer over medium heat.
5. When the broth with mushrooms and potatoes boils, add the pearl barley and fried vegetables and leave to simmer for 10 minutes. Season with salt and pepper and remove from heat.
6. Let the mushroom stew.
Ingredients:
White cabbage - 600 g
Mushrooms - 300 g
Small canned beans- 200 g
Onions - 1 - 2 pieces
Vegetable broth - 100 ml (can be replaced with water)
Allspice peas
Salt to taste
Cooking method:
1. Rinse the mushrooms, chop finely. Wash cabbage, chop. Peel the onion, wash, chop finely. Rinse greens.
2. Put onions and mushrooms in a deep frying pan and simmer for 5-6 minutes.
3. Add cabbage, salt, season with pepper, add broth and simmer covered over low heat for 15 - 20 minutes. Add the beans 5 minutes until tender.
4. Sprinkle the prepared dish with herbs.
Ingredients:
White cabbage - 3 medium heads
Walnuts - 1 glass
Garlic - 1 head
Salt, pepper, ground coriander - to taste
Vegetable oil
Cooking method:
Boil cabbage and mince together with nuts. Mix everything well and add spices to taste. Use as a spread on bread or toasted croutons.
Ingredients:
Wheat flour
Yeast - 100 g
Water - 1 l
Salt - ½ tsp
Sugar - 1 tablespoon
Cooking method:
1. Dissolve yeast with sugar in warm water and let stand for 10 minutes.
2. Slowly pour the flour into the mixture and stir until smooth. You need so much flour so that the consistency is neither liquid nor thick.
3. Leave the dough to rise for 2 hours.
4. Fry the pancakes until golden brown.
5. Can be eaten with jam or garlic.
Tasty Fast and salvation of your soul!
SMOLENSK MONASTERY
Curd noodles
Ingredients:
100 g of noodles or vermicelli, 150 g of low-fat cottage cheese, 1 tsp. sugar, 2/3 eggs, 1/4 cup sour cream, 1 tbsp. l. jam, 1 tbsp. l. ground crackers, salt to taste.
Preparation
Boil noodles or vermicelli in salted water. Pass the cottage cheese through a meat grinder, add the yolks pounded with sugar, mix everything and combine with boiled noodles, add the whipped egg whites.
Put the mass on a frying pan greased with butter and sprinkled with breadcrumbs, grease the surface with sour cream and bake.
When serving, cut into pieces, pour over sour cream mixed with jam.
MIRACLE MONASTERY
Porridge with spices
Ingredients:
2 cups oatmeal, 1/2 cup milk, 1/2 cup cream, 5 tbsp. l. sugar, 1 liter of water, 1 tsp. salt, cinnamon, coriander, cloves
Preparation
Boil the oatmeal in salted water until tender. Pour milk over the porridge, boil, add sugar, season with spices and cook for 5-7 minutes.
At the end of cooking, add cream, stir and remove from heat.
SOLOVETSK MONASTERY
Viburnum soup
Ingredients:
125 g of viburnum, 150 g of crackers, 3 tbsp. l. honey, 500 g water, sour cream
Preparation
Sort out the viburnum berries, rinse, pour boiling water over and leave for half an hour.
Then drain the infusion, pour the berries with fresh water and cook for about 30 minutes over low heat.
5 minutes before the end of cooking, put honey and grated rye crackers.
When serving, pour sour cream into the soup.
IRKUTSK ASCENSION MONASTERY
Coniferous drink
Ingredients:
300 g of pine needles, 1/4 cup of honey, 1.5 liters of water, 1/2 lemon.
Preparation
Rinse the pine needles thoroughly, chop finely, pour boiling water over, add honey, lemon zest and cook, covered with a lid, for 30 minutes.
Strain the finished broth, cool and pour in lemon juice.
DALMATOV MONASTERY
Ural appetizer
Ingredients:
200 g of soaked watermelon, 2 beets, 3 tsp. honey, 2 cloves of garlic, herbs.
Preparation
Rinse the beets well, boil, cut into small slices.
Cut the pulp of soaked watermelons into cubes, mix with beets, add finely chopped garlic and honey.
Decorate the appetizer with dill herbs.
VALAAM MONASTERY
Fish in Russian
Ingredients:
200 g herring, 1 tbsp. l. vegetable oil, 1/2 cup milk, 1/2 tbsp. l. flour, 1/2 onion, salt and pepper to taste.
Preparation
Peel fresh herring, gut, rinse, put in a saucepan.
Top the fish with finely chopped onions, season with salt and pepper to taste, pour with butter and pour over milk so that the fish is barely covered.
Close the saucepan with a lid and simmer until cooked in the oven.
PECHERSKY MONASTERY
Pudding
Ingredients:
1 cup rice, 2 cups water, 3 cups milk, 7 apples, 6 tbsp. l. sugar, 4 eggs, 4 tbsp. l. butter or margarine, 2 tbsp. l. sour cream, crackers.
Preparation
Sort the rice, rinse and cook a viscous porridge. Cool the finished porridge, mix with the yolks, pounded with sugar, add finely chopped apples, beaten egg whites, mix.
Grease a baking sheet with oil and sprinkle with ground breadcrumbs. Put the prepared mass on a baking sheet, smooth the surface, brush with a mixture of eggs and sour cream and bake in a hot oven.
Serve the pudding with any jam.
TRINITY-SERGIEVSKAYA LAVRA
Lentil Chowder
Ingredients:
750 g water, 1 carrot, 3 cloves of garlic, 1/2 cup lentils, 1/2 onion, 1/2 tbsp. l. savory herbs, 1 bay leaf, salt and pepper to taste
Preparation
Rinse lentils previously soaked for 4-6 hours, add fresh water, put on low heat and bring to a boil. Then put finely chopped carrots and cook until the lentils are completely boiled.
When the lentils are ready, add finely chopped onions, bay leaves, black pepper, salt and simmer for another 10 minutes.
Put savory and chopped garlic in the prepared stew, remove from heat and let it brew.
SUZDAL MONASTERY
Omelette
Ingredients:
3 eggs, 1 tbsp. l. vegetable oil, 1/2 cup milk, 1 clove of garlic, 1/2 part each carrot and turnip, 1/4 cup chopped cabbage, 1/2 tsp. mustard, salt to taste.
Preparation
Finely chop the garlic, mix with vegetable oil and mustard, grind the mixture thoroughly. Peel carrots and turnips, rinse and cut into thin strips.
Prepare an omelet mixture of eggs, milk and salt, beat well.
Put the garlic mixture in a preheated pan, then put the vegetables, lightly fry, pour the omelet mixture and bake in a hot oven.
ST. USPENSKAYA KIEV-PECHERSKAYA LAVRA
Mushroom cheese
Ingredients:
champignons 500 g, cheese "Domashny" 600 g, olive oil 2 tbsp. l., chopped greens 2 tbsp. l., salt to taste.
Preparation
Wash the mushrooms, cover completely with water, salt and cook until tender for 20 minutes. Drain the water, discard the mushrooms in a colander, mince, add oil and mix with cheese.
Put the resulting mass on clean cheesecloth, roll up in the form of a ball and put under a press for an hour.
Transfer cheese cake on a dish, cut into slices, sprinkle with herbs and serve.
Kalya with fish
Ingredients:
salmon fillet 600 g, sauerkraut 1 glass, flour 1 tbsp. l., lemon 0.5 pcs., parsley and celery root 1 pc., pickled cucumbers 2 pcs., onions 1 pc., allspice 5-6 peas, cucumber pickle 1 cup, vegetable oil 2 tbsp. l., bay leaf 2-3 pcs., chopped dill 2 tbsp. l., salt to taste.
Preparation
Wash the fish, cut in portions, add water (2 liters), add roots, bay leaves, pepper, salt and cook for 15 minutes.
Put the salmon pieces in a separate dish, strain the broth, add sauerkraut and cook for 5-7 minutes.
Finely chop the onion, put in a frying pan and sauté in oil for 3 minutes.
Add the diced cucumbers and cook for another 5 minutes, add flour, stir and lightly fry.
Put the prepared dressing in the soup, bring to a boil, add fish, cucumber pickle and cook for 10 minutes.
Serve with a slice of lemon in each plate and sprinkle with herbs.
Cabbage rolls with mushrooms
Ingredients:
cabbage 1 head of cabbage, rice 2/3 cup, mushrooms 600 g, onions 1 pc., vegetable oil 4 tbsp. l., salt and pepper to taste.
Preparation
Wash the rice, pour over one and a half glasses of water and cook until half cooked (about 10 minutes).
Wash the mushrooms, chop, fry in oil (1 tablespoon) for 10 minutes.
Chop the onion and sauté in oil (1 tablespoon) until golden brown, combine with mushrooms and rice, salt, pepper and stir.
Disassemble the cabbage into leaves, blanch in boiling water for 3-4 minutes until elastic and discard in a colander. Hard stems can be beaten off slightly until soft. Put a tablespoon of the filling on each sheet and roll the cabbage roll.
Put stuffed cabbage in a greased (1 tbsp. Spoon) refractory form, sprinkle with oil on top (1 tbsp. Spoon) and simmer over low heat under a lid for 15 minutes.
Serve sprinkled with herbs.
Makovnik
Ingredients:
flour 2 cups, vegetable oil 3 tbsp. l., yeast 0.5 sachet, sugar 1 tsp., salt to taste for the filling, poppy seeds 10-12 tbsp. l., honey 3 tbsp. l.
Preparation
Knead the dough: dilute the sugar in warm water, add yeast, flour (1 tbsp. spoon), mix and put in a warm place.
When the dough rises (15 minutes), add salt, vegetable oil (2 tablespoons), the rest of the flour and knead the dough. Knead until it sticks to your hands.
Place the dough in a saucepan, cover and let rise (45 minutes).
Put the poppy in a gauze bag and rinse. Melt honey in a water bath. Add washed poppy seeds, stir and continue to cook, stirring occasionally, for 8-10 minutes. Cool down.
Roll out the dough thinly, spread over the entire surface poppy filling, roll into a roll and put on a greased baking sheet (1 tablespoon), grease with the remaining oil on top and put in an oven preheated to 200 degrees.
Bake for 10 minutes.
Monastic lean fish soup
Ingredients
For 2 liters of water: 1-1.5 kg of fish, 0.3 cups of millet, 1 carrot, 3-4 potatoes, 1 onion, 10 black peppercorns, salt, herbs to taste.
Preparation
Many people love first fish dishes, and ukha occupies a special place in Russian cuisine. We offer a lean recipe for making a monastery fish soup. Such a first dish can be prepared not only during Lent, but also for every day.
To prepare the monastery fish soup for this delicious lean recipe it is necessary to boil the broth from the cleaned and gutted fish, removing the foam as necessary.
Remove the fish, and carefully strain the broth through a fine sieve and put on fire. When it boils, put millet, potatoes and carrots cut into strips, onions, bay leaves and peppers in a saucepan. Cook until vegetables are ready.
At this time, use your hands to disassemble the fish into small pieces, carefully choosing the bones.
When the soup is cooked, put pieces of fish in it and boil for 2-3 minutes.
Lean chebureks
Ingredients
For the dough: 0.5 l of water, 700 g of flour, 1 glass of vegetable oil, salt, pepper to taste.
For the filling: minced mushroom, or finely chopped sauerkraut, or onions fried with carrots.
Preparation
Delicious, light, original pasties prepared according to this lean recipe - good dish not only for fasting, but also for every day
To prepare pasties, dilute salt in water to taste, add black pepper, sifted flour and knead the dough. The dough should be elastic.
Roll out thin cakes with a thickness of 3 mm and a diameter of about 20 cm.
Put the prepared filling on one side of the cake, not in a thick layer, but cover with the other side, pinch the edges of the cheburek well and prick with a fork in several places.
Fry in hot vegetable oil (deep fat).
You can serve pasties for soups or as a main course.
Chicken fillet in nuts
Ingredients:
chicken fillet (white or more fatty red) - 1 kg, salt, 1 tbsp. flour (more if needed), 3-4 eggs, salt, 4-5 cups walnuts.
Preparation
Festive chicken dish. This dish will delight you both with its taste and speed of preparation.
The secret of this delicious food chicken - in an unusual nut batter. The chicken fillet turns out to be surprisingly juicy!
To fry fillets in nuts, you need to prepare 3 containers for batter components.
Pour flour into the 1st. In the 2nd, mix all the eggs with salt - this mixture should be very salty. Pour ground nuts into the 3rd (you can grind them in a meat grinder or blender).
Separately prepare beaten small pieces of fillet.
First, dip the chop on all sides in flour, then on both sides in an egg and at the end - in chopped nuts.
And we fry all this in salted sunflower or olive oil over medium heat until cooked and the nuts are browned.
The meat is very juicy and tasty.
Fried woodcock
Ingredients:
for 1 woodcock - 50 g bacon, 100 g each of butter, red wine, salt.
Preparation
If there is a hunter among the parishioners who brings hunting trophies, then this is a recipe for a festive monastery table.
To cook fried woodcock by holiday recipe, the carcass must be processed, seasoned with the legs, rubbed with salt, overlaid with bacon, tie, fry in a saucepan (frying pan) with the addition of wine until tender.
Remove threads, fat residues.
Other medium-sized waders or small chickens are also prepared.
Serpukhov Sovereign Female Monastery
Lenten dishes:
Lean pilaf with prunes
Ingredients:
- Rice - 0.5 kg
- Bulb onions - 2 groats. heads
- Carrots - 3 pcs.
- Bulgarian pepper - 2 pcs.
- Prunes - 200 g
- The tomatoes are fresh. - 3 pcs.
- Garlic - 3-4 cloves
- Vegetable oil
- Bay leaf
- Salt, pepper to taste
- Water 600 - 700 g
Preparation
Fry onions, carrots, bell peppers in oil separately until tender.
Cut the prunes into strips. Finely chop the garlic. Cut the tomatoes into cubes.
Rinse the rice, put in an aluminum pan. Put fried vegetables, tomatoes, garlic, prunes, bay leaves, salt and pepper there.
Mix the entire contents and fill with hot water. Bring to a boil over high heat, and then cook on low until tender, without stirring.
Vegetable puree soup
Ingredients:
- Potato
- Onion
- Carrot
- Greens
- Laurel. leaf, salt
- Hercules (optional)
Preparation
Finely chop onions, carrots and fry. Boil potatoes in salted water, remove and rub or mash, and then combine with broth again.
Put onions and carrots, laurel there. leaf, you can oatmeal and cook for 5 minutes. at the end of cooking, throw in finely chopped greens.
If desired, add a little dry vegetable cream to this soup (for 1 liter of water, about 2 tablespoons.)
Potato casserole with mushroom filling
Ingredients:
- Potato
- Fresh champignons
- Onion
- Greens
- Vegetable oil
- Salt to taste
Preparation
Fry the onions. Finely chop the mushrooms and fry. Leave some of the fried onions for mashed potatoes, and combine the rest with the mushrooms. Finely chop the greens and also combine with the mushroom filling.
Boil the potatoes until tender (but do not boil them), mince or overheat (do not add water). IN mashed potatoes add a little oil.
Grease a baking sheet with oil, put half of the potatoes on it and smooth them over the entire baking sheet. Then put the mushroom filling on a layer of potatoes in an even layer, and the top layer - the rest of the potatoes.
Sprinkle the casserole over the entire surface with vegetable oil or grease with lean mayonnaise, garnish with slices of mushrooms. Bake until golden brown.
Puff salad with pineapple
1st layer - boiled rice
- soy mayonnaise
- 2nd layer - finely chopped fried mushrooms with onions
- soy mayonnaise
- 3rd layer - finely chopped canned pineapple
- soy mayonnaise
- 4th layer - finely chopped parsley and dill
- soy mayonnaise - mesh
All these layers can be repeated if you want the salad to be higher.
Squid cutlets
Ingredients:
- Fresh squids 1 kg
- Bulb onions 2 pcs.
- Breadcrumbs 1.5-2 cups
- Ground black pepper and salt to taste
- Vegetable oil
Preparation
Peel the defrosted squid from the insides of the skin. Wipe off with a napkin so that there is no water. Pass through a meat grinder 2 times.
Fry half of the onion and add to the squid, roll half raw through a meat grinder and also combine with minced meat.
Add salt, pepper, crackers, beat the minced meat well.
Form cutlets, roll them in breadcrumbs and fry well on both sides in vegetable oil.
Squid sauce (for garnish)
Ingredients:
- Fresh squids - 0.5 kg
- Bow - 1-2 goals
- Carrots - 1-2 pcs.
- Water - 1 l
- Sauteed flour - 4 tbsp. heaped spoons
- Bay leaves, salt, pepper to taste
Preparation
Peel fresh squids from entrails and skins, cut them into strips. Chop the onion, grate the carrots and fry them in vegetable oil.
Dilute flour little by little cold water, then combine all the products and, while stirring, bring to a boil, cook for 5-7 minutes.
Optionally, add about 2 tbsp soy mayonnaise to the gravy before cooking. lies.
Festive Lenten Gingerbread
Ingredients:
- Flour - 2.5-3 cups
- Tea brew - 1 glass
- Instant coffee - 1 tsp
- 0.5 cups vegetable oil
- 1 cup of sugar
- 3 tbsp. spoons of jam
- grated zest of half a lemon
- prunes - 4-5 pcs.
- dried apricots - 4-5 pcs.
- walnuts- 2 tablespoons
- soda - 1 tsp
- lemon. juice - 1 tablespoon
Preparation
Pour sugar into a bowl, pour in butter, put jam. Add coffee to a hot, very strong tea brew and pour into a bowl too. Add flour and knead the dough well.
Fry the nuts and crush them finely with a rolling pin or a wooden crush - add to the dough.
Finely chop the prunes and dried apricots - add to the dough. Add zest.
Knead the dough. Quench the soda with lemon juice and combine with the dough.
Grease a baking sheet with oil, put the dough on it in an even layer and place in a preheated oven.
Bake at 180-200 C for 40 minutes.
Rye bread loaf (lean without butter)
Ingredients:
- Rye bread
- Honey
- Walnuts
- Cinnamon
- Lemon zest
Preparation
Cut the bread into thin slices, trim off the crusts. Soak each slice of bread with honey, sprinkle with a little cinnamon and grated zest.
Lay on top of each other, sprinkle with crushed walnuts on top and put in the cold for 2-3 hours.
Georgian salad (lean without oil)
Ingredients:
- Fresh cabbage - 2 medium heads
- Walnuts - 1 glass
- Ground black pepper - 0.5 tsp
- Garlic - 3 cloves
- Salt, sugar to taste
Preparation
Cut the cabbage into 4 parts, place tightly in an aluminum pan, cover with water and simmer for 2 hours. Then remove from water and cool. It is good to squeeze the water out of it with your hands and pass it through a meat grinder.
Grate the garlic on the finest grater and add to the cabbage.
Pass the nuts through a meat grinder and combine with the mass. Also add salt, pepper, sugar and mix well.
Belyashi with lentil filling
Knead yeast dough:
- Water - 1 liter
- Flour - 2 kg
- Vegetable oil - 0.5 cups
- Yeast - 20 gr.
- Salt - 1 tsp
- Sugar - 3 tbsp. spoons
- Put it in a warm place to approach for 1.5-2 hours.
Filling: Boil 1 kg of lentils well in salt water, discard in a colander to glass the water. Then mince the lentils or heat until homogeneous mass... Grate and add 3 cloves of garlic. Chop and fry the onion (2-3 large heads) and combine with lentils.
From the dough, make small cakes 7-10 mm thick, 10 cm in diameter, put lentil minced in the middle, mold round whites and fry them in oil over low heat under a closed lid, periodically turning them over until they are fried.
Modest dishes
Salad recipes:
Mushroom Picker's Joy Salad
Ingredients:
- Fried champignons with onions - 50%
- Pickled or pickled cucumbers
- Boiled eggs
- Mayonnaise
Preparation
Champignons are cut large. Cucumbers - cubed. Eggs - in large cubes. Mix everything and season with mayonnaise.
Salad from crab sticks
Ingredients:
- 200 g crab sticks
- 4 hard boiled eggs
- 3 fresh cucumber(medium) or salty
- 0.5 onions (small)
- 3 tbsp. spoons of corn
- 2 small boiled potatoes or 4 tbsp. spoons of rice
- mayonnaise 250 g
Preparation
Cut the crab into small cubes. sticks, cucumbers, eggs, onions (finely), potatoes.
Add corn, season with mayonnaise and stir.
Herring under a Fur Coat
Ingredients:
- Boiled potatoes
- Boiled beets
- Boiled carrots
- Boiled eggs
- Onion
- Salted herring
- Mayonnaise
Preparation
Grate the potatoes on a fine grater, placing them first on the dish.
The next layer is herring, cut into small cubes.
On top of the herring, the onion is very finely chopped.
Then - grated eggs, carrots, beets.
Each layer is coated with mayonnaise and grease with mayonnaise on top.
Decorate the fur coat with herbs and vegetables.
Cheese recipes
Cheese
Ingredients:
- 3 liters of milk
- 1 kg of cottage cheese
- 10 pieces. eggs
- 3 tbsp. tablespoons of salt
Preparation
Combine cottage cheese with eggs and salt. Boil the milk and put the curd mass in the boiling milk.
Simmer for 20 minutes.
As everything curls up, discard on cheesecloth.
Cheese with pepsin (powder)
Put pepsin on a bucket of warm milk on the tip of a sourdough knife. Put milk for fermentation. After a while, stir with a wooden spoon.
When separating the whey from the curd, put the curd in a colander until it hardens. Then turn over to drain the liquid from the other side. Sprinkle a little salt on all sides.
Do not keep the cheese in a colander for a long time, otherwise it will become dry.
Continue to keep in hard-boiled cold brine.
Dessert recipes
Bakery products:
Honey cake
Ingredients:
- 3 eggs
- 2 cups granulated sugar
- 2 tbsp. butter boxes
- 1 tbsp. lies. honey
- 3 h. Lodges. soda (no slide)
- 3 h. Lodges. vinegar or lemon juice
- 3.5 cups flour
Preparation
Beat 3 eggs with 2 glasses of sand, 2 tbsp. plums lie. Oils from the 1st Art. lies. Melt honey in a water bath and pour it all into an egg with sugar.
Then extinguish 3 teaspoons of baking soda with 3 tablespoons of vinegar and pour everything back into the mixture, mix well.
Add 2 cups flour to the total mixture and knead the dough well.
Put to cook in a water bath, stirring this dough until it turns the color of baked milk.
When the dough is ready, pour it onto the flour (1.5 cups is the rest of the flour), knead and divide into 6-8 pieces. Roll each piece thinly (like on dumplings), constantly adding flour so that the dough does not stick.
Sprinkle a baking sheet with flour, smooth out the rolled cake on it. Baked at 220 very quickly until light brown.
After pulling each cake out of the oven, carefully drop it from the baking sheet onto the table so as not to break it.
When the cakes are cool, carefully remove excess flour from them.
Cream:
700 g sour cream (can be diluted with kefir if thick) and 1 glass of granulated sugar - combine and stir well.
Then grease all the cakes one by one, stacking them on top of each other. Let the cake stand a little and soak. Then lightly press down on top with a board, give an even shape to the cake, cutting off the edges. You can sprinkle it with crushed nuts and chocolate on top, and you can also add vanillin or zest to the dough before cooking.
Take out the cake in the cold or can be consumed immediately.
The cakes can be baked 3-4 days before the cake is ready, they are stored for a long time.
Cake "Sunshine"
Ingredients:
- 300 g carrots
- 1.5 tbsp. tablespoons of flour
- 0.5 tsp salt
- 100 gr. ground walnuts
- 1 tbsp. tablespoons of crushed crackers
- 4 egg yolks
- 100 g sugar
- 1 teaspoon cherry juice
- a pinch of cinnamon and cloves
Preparation
Peel and grate the carrots. Then mix flour with salt, walnuts and crushed crackers.
Take separately egg yolks and grind them with sugar, add Cherry juice, cinnamon and cloves. Then beat with a whisk until foam forms.
Gently add flour with nuts and grated carrots. To stir thoroughly.
Place the dough in the hot oven and bake for 40 minutes.
If desired, the cooled cake can be decorated lemon cream and nuts.
desserts
Prunes in sour cream
Ingredients:
- Pitted prunes
- Peeled walnuts
- Sour cream
- Vanillin
- Sugar
- (kefir - if necessary)
Preparation
Fill the prunes with nuts. Stir sour cream with sugar and vanilla. If the sour cream is very thick, dilute it with kefir so that it is of medium thickness.
Place the prunes in an enamel bowl and pour over the sour cream.
Let it brew for at least 6 hours.
Creamy jelly
Ingredients:
- Water
- Dry vegetable cream
- Sugar
- Vanillin
- Gelatin
- Water for soaking gelatin
Preparation
Boil water and dissolve the cream and sugar in it. Cool and add vanillin.
Pre-soak gelatin in cold boiled water and when it swells dissolve in a water bath, then combine it with a creamy liquid.
Pour the jelly into molds, decorate and cool.
Easter recipe
Ingredients:
- 2 kg of fat cottage cheese (from whole milk)
- 1 kg of very thick sour cream
- 1 liter of milk
- 1 kg of granulated sugar
- zest of 0.5 lemon
- 0.5 orange zest
- 150 g pine nuts
- 2 raw eggs
- 3 raw yolks
- 4 hard boiled yolks
- candied fruits 100 g
- coconut crumb 1 tbsp. a spoon,
- vanillin - 1 sachet.
Preparation
Boil pine nuts and walnuts with boiling water to clean the skin.
Squeeze cottage cheese under a press. The curd should be oily and tough.
Dehydrate sour cream 2 days before cooking Easter. To do this, pour ash into an enamel basin and a clean linen cloth, but not a new one, because new fabric does not absorb liquid well. Pour sour cream and cover again with a linen cloth. As soon as cracks appear on the sour cream, it is ready.
Toffee: take 1 kg of sugar mixed with 1 liter of milk and put on fire. You need to cook in an aluminum pan. At first, the fire should be strong, and as it boils, then transfer to low heat and cook, stirring occasionally vigorously. Since the sugar is contaminated, the milk can curdle, but you can ignore this. Cook the toffee until golden brown.
Combine the hot toffee with grated cottage cheese and mix everything vigorously. Add vanillin, lemon and orange zest there and mix everything again.
Grind raw eggs and raw yolks with a small amount of sugar, combine them with the total mass and mix everything again.
Add tough yolks pounded with a small amount of sugar to the dehydrated sour cream, mix gently and combine with curd mass... Add nuts and coconut crumbs there. To mix everything.
Put Easter in molds (pasochnits) on double gauze and put in the cold.
Easter should stand for 2 days for the liquid to glass, therefore, Easter products should be prepared by Holy Tuesday (dehydrate sour cream, finely chop candied fruits, grate lemon and orange peel, press out cottage cheese, cook ash (until Great Monday), wash the pastry boxes, prepare cheesecloth ) so that Easter is ready on Maundy Wednesday.
Whole milk cottage cheese is fermented for 2 days, boiled for 20 - 30 minutes, weighed for 17 hours.
One bucket of milk leaves 1.9 - 2 kg.